Mexican Food Journal
Chayote, white onion and raisins stewed in white wine and garnished with pumpkin seeds or pine nuts. A delicious vegan Mexican recipe.
- 2 Tbs. Olive Oil
- 1 clove garlic
- ½ white onion
- small serrano chili
- ½ cup of raisins
- 2 chayote, diced into 1-inch cubes
- ¾ cup of white wine
- ¼ cup pine nuts (can substitute raw green pumpkin seeds)
- Salt and pepper to taste
Peel the chayote. Remove the seeds and chop into 1"pieces.
Chop the onion into ¾" pieces.
Heat up the oil gently and add the garlic, onion, and half a serrano chili (de-seeded). Let cook for a few minutes and then add the raisins, chayote and white wine. Cover and simmer on a low light for 20 minutes.
The chayote will be firm and crunchy, but tender when ready. While the chayote is simmering toast the pine nuts (or pumpkin seeds) until brown.
For the last few minutes uncover the chayote so the wine cooks off. Add salt and pepper. Pour the chayote into a serving bowl and top with the nuts.