World Recipe Week: Travel the World with Your Palate

The Healthy Voyager's Global Kitchen by Carolyn Scott-Hamilton offers vegan and organic recipes from around the worldTraveling the world can be a remarkable experience and what’s better than exploring a foreign country, all while tasting amazing dishes? Last week we posted a review on “The Healthy Voyager’s Global Kitchen” cookbook and its 150 plant-based recipes. Well, this week we want to help you discover the world, so all week long we will be posting one recipe from a different country. Now you can cook your way through the world in the comfort of your own kitchen!

Today, cook a dish famous in Latin America and from Colombia.

Caldo De Sancocho (Vegetable and Chicken Soup)
*Gluten Free (use gluten-free vegan chicken), **Soy Free (use soy-free vegan chicken)

For Seasoning Stock:
½ medium-size green bell pepper, chopped
½ medium-size red bell pepper, chopped
½ medium-size onion, chopped
4 scallions, chopped
½ teaspoon ground cumin
2 cloves garlic, crushed
1 cup (235 ml) water
½ tablespoon Sazón Goya with azafran, store-bought or homemade

For Caldo:
6 to 8 vegan chicken cutlets
3 ears fresh corn, each cut into 3 pieces
½ cup (120 g) seasoning stock
2 vegan chicken bouillon cubes
2 green plantains, peeled and cut into 2-inch (5 cm) pieces
Salt and pepper, to taste
3 quarts (2.8 L) water
6 medium-size white potatoes, peeled and cut in half
2 cups (220 g) chopped yuca
¼ cup (4 g) chopped fresh cilantro

For Serving:
Avocado slices, for serving (optional)
White rice, for serving (optional)
Aji Sauce, for serving (optional)

The Healthy Voyager's Global Kitchen by Carolyn Scott-Hamilton offers vegan and organic recipes from around the worldMethod:
To make the stock: Place all the ingredients in a food processor or blender and process to make a paste. Store in the refrigerator until ready to use.

To make the caldo: In a large pot, place the chicken, corn, stock, bouillon and green plantain. Season with salt. Add the water and bring to a boil, then cover and reduce the heat to medium and cook for 30 to 35 minutes.

Add the potatoes and yuca, season with pepper, and continue cooking for 30 more minutes, or until the yuca and potatoes are tender. Discard the stringy fiber from the middle of the yuca. Stir in the cilantro and adjust the seasoning with salt and pepper. Serve in large soup bowls, dividing the chicken and vegetables evenly. Serve with avocado slices on top, and white rice.

Yield: 8 to 10 servings

Photo Credit: Celine Steen
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