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legim: A Haiti Happy Campus Recipe*

Provided by Jean Denis Petit Pha & Immacula Cadet
Portions translated from the French by Nils Aucante

Vegetables Seasoning
3 Eggplants 3-4 Garlic Cloves, minced
2 Chayote Squash 4 Scallions, chopped
2 Medium Carrots 1 Green Bell Pepper, diced
1/2 Head Cabbage 1 Habanero Pepper, diced
10 oz Bag Spinach 1 Onion, diced
1 Bunch of Watercress 1 tsp Clove, ground
Moringa Powder or Leaves** 1 Bouillon Cube
Spoonful Tomato Paste
Directions
1. Remove ends and peel eggplant, chayote, 5. Mash eggplant and chayote with a pestle
and carrot. Core chayote. Chop cabbage and until mushy.
watercress. 6. Heat some cooking oil in the pot, then add
2. Heat some cooking oil in a deep pot. Add spoonful of tomato paste. Return broth to pot
garlic, scallions, bell pepper, hot pepper, clove, and cook for 2-3 minutes.
and onion. Cook for 1-2 minutes. 7. Return mashed vegetables to pot and cook
3. Add 2 cups water, bouillon cube, and for 10-20 minutes.
vegetables (eggplants, chayote, and carrots 8. Add moringa leaves or powder.**
first). Cover and cook for 20-30 minutes.
9. Serve with rice and beans, steamed rice, corn,
4. Remove vegetables and broth from pot. Place or bread.
eggplants and chayote in a separate container.
* Before each Happy Campus tutoring session at St. Alexandre Church, volunteers prepare a delicious, nutritious
vegetarian meal for the students. For more on Haiti’s Happy Campus Program, please see Issue 34 (Winter 2012).
** Moringa provides an additional nutritional boost, if available.

A wholesome life begins with
vegetarianism.
Jing Si Aphorism
by Dharma Master Cheng Yen

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