March 27, 2017




1 Medium Cabbage

2 Chayotes

3 Large Carrots

1 Large Eggplant

1 Red Onion

1 Red Pepper

1 Green Pepper

3 Sticks of Celery

3 Green Onions

6 Cloves of Garlic

2 Cups of raw, uncooked cashews

1/2 tsp of turmeric

1/2 tsp of paprika

1 tsp oregano

2 clove garlic (mashed)

Half of lemon (squeezed)

1/2 tsp sea salt

Half of a yellow onion (chopped)

Half of a red bell pepper (chopped)

Half of a green bell pepper (chopped)



 1. Chop up the cabbage and put it in the pot, then the chayotes

after peeling of the skins, and  the carrots to small pieces, then put

them in the pot.


2. For the eggplant, you want to peel off the skin, slice it to

medium sizes, then put it in a separate bowl. (You can put water in the

bowl so the color can remain the same, because sometimes the eggplant

turns darker from its color depends on how long it stands by before

use.) This ingredient will be added later in the recipe.


3. Chop remaining vegetables, bell peppers, onions,

celery, green onions, and garlic cloves, then place them in a medium sized pot.


4. Add two cups of water and1/4 cup of olive oil, cover

the pot, and turn the stove on high.


Note: It will look like there's no space for the eggplant at first, but once it boil down,

everything will shrink. The Eggplant has to be added in 10min

later. Start counting your minutes when it start to boil. Everything

will take 25mins to cook. Or as soon as it soft enough to mash.


5. The water will be reduce to a very small amount. Once cooked, you will turn off the

stove. Then start mashing slowly. You don't want to start mashing too

fast so you won't get burned from the remaining water in the pot or

splashing vegetables. Mash until it all blends in together.


 6. After everything looks well mashed, then add your spices. 


7. Put the pot back on the stove for 10 mins. then let it get to a solid constancy.


8. Turn off the stove, let cool to your tolerance level and enjoy.



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