Caribean Rundown

1/2 cup water
1 tsp thyme
1/4 tsp oregano
1 cup carrot, diced
2 cups chopped asparagus
2 cups chopped chayote squash
1 Tbsp jerk seasonings
salt
1 cup chopped collards
1/2 cup frozen peas
1/2 cup vegetable broth
small can tomato sauce
soy sauce or tamari

Bring the water to a boil in a medium skillet. Stir in the thyme, oregano, carrot, asparagus, chayote, jerk seasonings, and a pinch of salt. Cover and simmer for 5 minutes, stirring occasionally. Add the collards, peas, and vegetable broth and stir well. Cover and cook for 10 minutes, stirring occasionally. Add the tomato sauce, cover, and simmer for another 5 minutes. Add soy sauce or tamari to taste and simmer for another few minutes.

Recipe taken from Forks Over Knives, Christy Morgan.