Spicy Sancocho

4 SERVINGS VEGANSancocho, a hearty Caribbean stew, offers a taste of island "comfort food." Serve this meatless version with Jamaican Cook-Up Rice (recipe this page) or any other rice dish. Look for plantains in large supermarkets or Latin or Hispanic food shops.

1 Tbs. canola oil

1 medium yellow onion, diced

1 medium green bell pepper, diced

8 oz. white mushrooms, sliced

1 or 2 jalapeno peppers, seeded

and minced

2 cups vegetable stock, canned broth

or water

14-oz. can stewed tomatoes

2 large carrots, peeled and diced

1 large green plantain, peeled and

coarsely chopped

1 large boiling potato, peeled and

diced

2 Tbs. minced fresh parsley

1 Tbs. chopped fresh oregano or 1 tsp.

dried oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

In large pot, heat oil over medium heat Add onion, bell pepper, mushrooms and jalapenos and cook, stirring often, until vegetables begin to soften, about 7 minutes. Stir in vegetable stock, stewed tome toes, carrots, plantain, potato and seasonings and bring to a simmer. Cook over medium-low heat, stirring occasionally until potato and carrots are tender, about 25 minutes. Serve hot.PER SERVING: 198 CAL.; 5 G PROT.; 4 G TOTAL FAT (0 SAT. FAT); 39 G CARB.; 0 CHOL.; 1,092 MG SOD.; 5 G FIBER.