Vegetable Run-Up

Name: Vegetable Run-Up
Ingredients: 4 cups coconut milk; 1 tbsp. whole allspice berries; 4 scallions, finely chopped; 3 sprigs thyme; 2 cloves garlic, minced; 2 plum tomatoes, peeled, seeded, and finely chopped; 1 large yellow onion, minced; 1 Scotch bonnet or habanero chile, slit in half; 4 oz. green beans, trimmed and cut into 1/2" lengths; 3 medium carrots, peeled and cut into 1/2" cubes; 2 chayote squash, cut into 1/2" cubes; 1 each red, yellow, and green bell pepper, stemmed, seeded, and cut into 1/2" cubes; 2 tsp. light brown sugar; 1 (14-oz.) can pigeon peas, rinsed and drained; Cooked white rice, for serving; Freshly ground black pepper, to taste; Finely chopped culantro, for serving (optional)

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This meat-free take on rundown, the savory Jamaican breakfast stew typically made with mackerel, comes from Ashanti Oasis Vegetarian Restaurant.

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Ingredients

4 cups coconut milk
1 tbsp. whole allspice berries
4 scallions, finely chopped
3 sprigs thyme
2 cloves garlic, minced
2 plum tomatoes, peeled, seeded, and finely chopped
1 large yellow onion, minced
1 Scotch bonnet or habanero chile, slit in half
4 oz. green beans, trimmed and cut into 1/2" lengths
3 medium carrots, peeled and cut into 1/2" cubes
2 chayote squash, cut into 1/2" cubes
1 each red, yellow, and green bell pepper, stemmed, seeded, and cut into 1/2" cubes
2 tsp. light brown sugar
1 (14-oz.) can pigeon peas, rinsed and drained
Cooked white rice, for serving
Freshly ground black pepper, to taste
Finely chopped culantro, for serving (optional)