“Eat from the earth’s roots and you will grow strong.”
Zabel’s Abuela

Holistic wellness expert Zabel Castillo made an old family recipe with her abuela ahead of Dominican Mother’s Day.

“Spending time in nature has really helped me reconnect with my ancestors, especially through horticulture and agriculture. My ancestors spent a lot of time in nature cultivating roots and eating from the earth’s gifts, so they lived holistically through food.”

Zabel’s vegan sancocho is brought to life by plantanos, hongos, and pimientos that simmer and soften to perfection in the Always Pan.

“Sancocho is a traditional Dominican dish that has fed many generations. My family and I usually make this dish for a day at the river, during celebrations or just simply to heal a cold. It is the perfect holistic meal for me because it has so many nutrients from the roots and the vegetables.”

Gather your veggies, thank the earth, and let’s get cooking.

Zabel’s Vegan Sancocho

@zabelcastillo

YOU NEED

  • 1 platano maduro (yellow plantain)

  • 2 platano verde (green plantain)
  • 1 yautia (malanga)
  • 1 ñame (yam)
  • 1 yuca (cassava)
  • 1 bunch of cilantro, chopped
  • 1 lb. hongos (mushrooms)
  • 6 molondrones (okra pods)
  • 1 pimiento (red and green peppers)
  • 2 zanahorias (carrots)
  • 1/2 auyama (crookneck pumpkin)
  • 1 bulb ajo (garlic)
  • 1 bunch apio (celery)
  • 1 cebolla amarilla (yellow onion)
  • 3 cobs maiz (corn)
  • 1 aguacate (avocado)
  • 1 tsp. basil
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. olive oil
  • 1 tsp. onion powder
  • 1 tsp. oregano
  • 3 cups vegetable stock
  • Salt to taste

TO DO

  1. Prep and cut all of the roots and place them in water so that they don’t oxidate.
  2. Then proceed to prep and cut all your vegetables and the mushrooms.
  3. Add olive oil to your Always Pan and saute the garlic, onions, and mushrooms with a hint of oregano on medium heat.
  4. Once the mushrooms are golden, add the vegetable stock along with the roots and vegetables and let it simmer with the cover for approximately 30 minutes.
  5. Season throughout adding the cilantro and peppers when the Sancocho is nearing completion.
  6. Cut and deep fry the plantains in medium heat until golden. Then mash with a Tostonera (or the bottom of a cup or mug) and place them back into your Always Pan to finish frying at medium heat. Use your Always Pan’s nesting steamer basket to drain the oil and serve.
  7. Serve the Sancocho and salt to taste. Cut the avocado and place it on the side or in the Sancocho to accompany the meal with the tostones.
  8. Buen Provecho!

Zabel uses the Always Pan in Sage

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