Legumbres en pipian (Vegetables in pumpkin-seed sauce)

November 20, 2006

Serves 10 as a side dish

Serve in shallow bowls garnished with a sprinkling of chopped red onion, a handful of toasted whole (shelled) pumpkin seeds, and chopped cilantro.

SAUCE

1 onion, finely chopped 1 1/2 pounds raw green pumpkin seeds, shelled 1 1/2 cans tomatillos, drained 1/2 bunch fresh cilantro, leaves only 5 romaine lettuce leaves, cored and chopped 3 cups vegetable stock 1 1/2 teaspoons salt 1 1/2 tablespoons chopped fresh thyme 1 1/2 tablespoons chopped fresh marjoram 2 cloves garlic, crushed 1. In a food processor, combine the onion, pumpkin seeds, tomatillos , cilantro, romaine, stock, salt, thyme, marjoram, and garlic.

2. Puree the mixture until smooth.

STEW

2 tablespoons olive oil 2 onions, coarsely chopped 3 cloves garlic, chopped 1 small sugar pumpkin (1 pound), skinned and seeded, flesh cut into 1/2-inch pieces 4 medium zucchini, cut into 1/2-inch pieces 4 large carrots, cut into 1/2-inch pieces 4 Chinese eggplants, cut into 1/2-inch pieces 1 can (12 ounces) pickled cactus (available as nopales in Latin markets ), drained, or 1 package (10 ounces) frozen okra 1. In a large skillet, heat the oil. Notes:

When it is hot, cook the onions and garlic, stirring often, for 10 minutes or until browned.

2. Add the pumpkin, zucchini, carrots, and eggplant and continue cooking, stirring occasionally, for 20 minutes or until the vegetables soften.

3. Add the cactus or okra. Add enough of the sauce to the vegetables to form a thick stew. The vegetables should not be floating in liquid. Bring the mixture to a boil, and let it simmer gently for 10 minutes, stirring occasionally, until all the vegetables are tender. Taste for seasoning and add more salt and pepper, if you like. Adapted from Zocalo Cocina Mexicana