2-4 Courgettes (Zucchinis), chopped in bite sized portions
2 T. Onion, chopped
4 T. Cilantro, chopped
6-8 Button Mushrooms, chopped
1 Red bell pepper, chopped in small pieces
1 Cup Peas
1 Sweet Potato, chopped in small chunks or shredded
1/2 tsp. Ground Cumin
1-2 tsp. Olive Oil
2 Cups Tomatoes
1 tsp. Lemon Juice (optional)
1 Clove Garlic
Dash Cayenne pepper to taste
In a mixing bowl add the courgettes, mushrooms, sweet potato and peas. In a blender puree the tomatoes briefly. Then combine the garlic, onion, cilantro, cumin, pepper and olive oil with the tomato puree, leaving a chunky consistency. Pour this mixture in the bowl with the vegetables. Add the bell peppers. Mix well. Allow to sit for 2-4 hours before serving. If a dehydrator is available turn this into a warm winter meal by adding extra cayenne pepper and dehydrate at 105-108 degrees F for 1 to 2 hours. Garnish with cilantro and parsley and serve.
