Vegetarian Puchero Recipe

Warm vegetable oil in a pot over medium heat. Sauté onion and garlic.  Season with salt to taste and cook for 5 minutes or until onion turns translucent.

Add tomatoes, potatoes, peppercorn, saba bananas, garbanzo beans, and water. Bring to a boil, then lower heat. Simmer for 10 to 15 minutes until potatoes are tender and tomatoes have softened. Stir in 1/2 head wedged cabbage and 1 bunch pechay. Simmer for another 5 to 7 minutes or until the leaves are cooked through. Season to taste. 

 Serve with tomato sauce, brown rice, and a side of cane vinegar and olive oil. 

To make tomato sauce:  Sauté onions in oil until soft.  Add minced garlic and cook for 1 minute. Add 1 bay leaf and canned crushed tomatoes. Bring to a boil, then simmer until sauce thickens. Season with muscovado sugar, salt, and pepper.