Meet chayote: that goofy looking food you sometimes see at the store/market but never buy because you’re not sure if its a fruit or a vegetable. They also appear to have a face so you’re not quite willing to test the waters.
But you’re missing out if that’s the case! A chayote is an easy-to-cook food with a flexible flavor. Unlike other delicious squashes, it peels readily and is easy to cut through. And they’re fun to draw on Image may be NSFW.
Clik here to view.
So what are you supposed to do with it? Think of a chayote as a basic carb from Latin America. Most recipes out there involve ingredients common to TexMex meals. To prepare mine, I used ingredients I happened to have around and wanted to use anyway:
Start by peeling the chayote, then julienne cutting it by slicing it thinly in two directions.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
For a base flavor, warm up some salsa on the stove–I used a (very spicy) pineapple & cinnamon salsa I had made previously. While it warms, chop up a tomato.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Add the squash and tomatoes with some water to start cooking. Stirring occasionally, simmer about 15 min, or until the chayote are tender and the tomato roasted well.
You have a complete, vegan-friendly and gluten free meal ready to go right there if you like, but if you have other ingredients you wanna try adding, go for it! I added a few pieces of leftover lamb and rice from a kebab, and a couple of dollops of sour cream to add a little creaminess to the sauce.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Tagged: chayote, food, Gluten Free, leftovers, Mexican food, salsa, squash, texmex, Vegan, Vegetarian Image may be NSFW.
Clik here to view.
