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Wednesday, August 26, 2009

Garden Fresh, Spicy Vegetarian Escabeche

I was lucky enough to get access to my mother in laws garden yesterday. I came home with more lovely little carrots and fresh green beans. I also had some chipotle peppers left over in the fridge and some mushrooms that I meant to use, so I decided to create a veggie Escabeche with what I had. I made it hot. As in Spicy. As in knock your socks off that tastes soooo good spicy. I ate mine wrapped in organic corn tortillas. You can eat yours however you like. Rice would be nice, grilled fish or meat would go well.
I liked this a lot.

1 1/2 cups button mushrooms
1 1/2 cups fresh green beans, trimmed and blanched
1 1/2 cups fresh baby garden carrots quickly cut up into reasonable sizes
1 1/2 tsp. salt
1/3 cup water
1 med onion roughly chopped
3 cloves garlic, chopped
2 Tbsp extra virgin olive oil
1/2 tsp. dried thyme
1/4 tsp. dried rosemary
3 whole cloves
6 chipotle chilli's (from a can of adobo sauce), finely chopped
1/4 tsp. fresh ground pepper
1 small cinnamon stick
1/4 cup apple cider vinegar
2 1/2 cups water
2 Tbsp. sucanat
salt, to taste


1. clean the mushrooms, place the mushrooms and 1 1/2 tsp. salt into a hot, dry pot (med high) and stir for a minute and 1/2. Add 1/3 cup water and cover. Leave for 3 minutes then lift lid and stir, replace lid and let steam for another 8 minutes. Remove from heat and set aside.

2. In a large pot sauté the onions and garlic in olive oil until soft. add all the spices and stir, add chopped chipotles and stir.

3. Add the vinegar and 2 1/2 cups water. Add the sucanat. Bring to boil. and add salt to taste.

4. Add the carrots to the pot replace lid and cook until tender, remove the cooked carrots with tongs and set aside in a med bowl.

5. Add the blanched green beans, replace lid and cook until tender, remove the green beans from the bowl and set aside with the carrots.

6. Add the steamed mushrooms, replace lid, cook until tender (maybe 3-5 minutes) remove and add to carrots and green beans bowl.

7. Drain the remaining stock through a mesh strainer and pour the strained liquid over the veggies.

8. serve with rice or on fresh tortillas. would be nice with guacamole (and sour cream for those who eat dairy)


  1. learned something new today. i had to google "escabeche". looks interesting.

  2. holy smokes lady! i made this tonight with only 3 chilis and extra cinnamon and it was SO SPICY. i can't imagine it with SIX chilis. you're so crazy! :)

    it was delicious though. i am in love with all things mushroom right now.

  3. teehee. I'm glad your on the mushroom kick! actually i had my leftover coconut beet curry tonight and it was too spicy so I added some agave syrup to make it sweeter. much better.
    tonight I ate, 1 fried egg, leftover coconut beet curry, steamed green beans, boiled market carrots, and a dessert of grapefruit/orange and kiwi. I was freakin hungry! :)

  4. i made this again but this time and a piece of wild salmon. i simply poached the salmon for a few mins in the broth. it was quite tender and flavourful. i also added potatoes this time instead of serving with rice. very versatile recipe.