Caroline and I had this for supper last night, bought me right back to being home in St Lucia creating one pots. Just a note on Pumpkin, if you cannot find it you can use butternut squash instead. Try the recipe and let us know what you think!
Ingredients: 2 cups diced pumpkin or butternut squash (peeled and seeds removed) 1 cup dried green or brown lentils, rinsed and drained 1 large onion, chopped 2 garlic cloves, minced 1 small ginger root, peeled and minced (about 1 tbsp) 1 small jalapeno pepper, seeds and ribs removed, finely chopped (optional) 1 large carrot, peeled and diced 1 large potato, peeled and diced 3 cups vegetable broth 1 cup canned coconut milk 2 tbsp olive oil 2 tbsp curry powder 1/2 tsp ground allspice 1/2 tsp ground cinnamon Salt and black pepper, to taste Fresh coriander or parsley, for garnish (optional)
Instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, ginger, jalapeno (if using), curry powder, allspice, and cinnamon. Cook for 2-3 minutes, stirring constantly, until fragrant. Add the diced pumpkin, carrot, and potato to the pot, stirring to coat the vegetables with the spice mixture. Stir in the lentils, vegetable broth, and coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, covered, for 25-30 minutes, or until the lentils and vegetables are tender. Season the stew with salt and black pepper to taste. If desired, garnish with fresh coriander or parsley. Serve the stew over rice, with flatbread, or enjoy as a hearty soup.
As promised earlier in the week here is the first of my vegan recipes for this week, today Caroline and I enjoyed this delicious recipe for lunch, loving the layered flavours. I hope you enjoy trying out this recipe too!
Caribbean Vegan Stew with Chickpeas and Plantains – Serves 3-4
2 ripe plantains, peeled and cut into 1-inch pieces 2 cups cooked chickpeas (garbanzo beans) 1 large onion, chopped 3 garlic cloves, minced 1 red bell pepper, chopped 2 cups diced tomatoes (fresh or canned) 1 cup coconut milk 1 cup vegetable broth 2 tbsp olive oil 1 to 2 tbsp fresh lime juice (dependant on how much you like lime) 2 tbsp chopped fresh coriander 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika 1/2 tsp cayenne pepper (optional, adjust to taste) Salt and black pepper, to taste
Instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, red bell pepper, cumin, coriander, paprika, and cayenne pepper (if using). Cook for another 3-4 minutes, stirring occasionally. Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well and bring the mixture to a boil. Add the plantains and chickpeas, reduce the heat to a simmer, and cook for about 20-25 minutes or until the plantains are tender. Stir in the fresh lime juice, season with salt and black pepper to taste, and cook for another 2-3 minutes. Remove from heat, and garnish with the chopped coriander. If you want you can serve the stew over rice, quinoa, or with a side of crusty bread but we had ours without and it made a filling lunch for two.
I’m excited to announce that over the next week, I’ll be dedicating my time to recreating the tantalizing vegan Caribbean recipes I’ve mentioned below. I’ll be sharing my culinary journey, step-by-step instructions, and mouth-watering photos of these dishes right here on my blog. So, make sure you hit that subscribe button and join me as we explore the vibrant flavors of the Caribbean together, one vegan delight at a time! Trust me; you don’t want to miss out on these island-inspired recipes that will transport your taste buds straight to paradise!
Caribbean Vegan Cooking: A Tropical Paradise on Your Plate!
Are you ready to come on a foodie adventure to the Caribbean islands? Close your eyes, imagine the sound of waves gently lapping the shore, the soft swaying of palm trees, and the sun kissing your skin. Now, take a deep breath and let the tantalizing scents of Caribbean spices fill your senses. What if I told you that you could recreate these magical moments with vegan Caribbean cooking? #IslandVibes #VeganCaribbean
As we all know, the Caribbean is a paradise filled with a rich cultural heritage, stunning landscapes, and – most importantly – mouth-watering food! Today, we’ll set sail on a vegan culinary journey to explore some of the most delicious and satisfying plant-based dishes from this sun-soaked region. So grab your favorite tropical drink and let’s get cooking! #TropicalCuisine #PlantBasedParadise
The secret to a perfect Caribbean dish lies in its vibrant flavors and the symphony of spices. From the famous jerk seasoning to the ever-popular curry powder, these dishes will leave your taste buds dancing with joy. And with more people opting for plant-based lifestyles, vegan Caribbean cuisine is an increasingly popular way to enjoy these delicious flavors without compromising on taste or quality. #SpiceUpYourLife #VeganDelights
First up on our culinary adventure, let’s dive into the world of Caribbean vegan stews. These one-pot wonders are the epitome of comfort food, brimming with bold flavors, hearty veggies, and scrumptious sauces. One of our favorite stews is the Caribbean Vegan Stew with Chickpeas and Plantains. This dish is a delightful combination of sweet plantains, protein-packed chickpeas, and a creamy coconut milk-based sauce. It’s guaranteed to warm your soul and make you feel like you’re sitting beachside, toes in the sand. #ComfortFood #OnePotWonders
If you’re in the mood for something with a little kick, our Vegan Caribbean Jerk Tofu with Pineapple Salsa has your name written all over it. The fiery jerk seasoning creates a beautiful crust on the tofu, while the sweet and tangy pineapple salsa cools things down for a perfect harmony of flavors. It’s like a calypso dance party for your taste buds! #JerkTofu #PineappleSalsa
For a dish that truly embodies the Caribbean spirit, look no further than our Caribbean Vegan Curried Pumpkin and Lentil Stew. This scrumptious stew features hearty lentils, tender pumpkin, and a delectable curry-infused coconut milk broth. It’s an island-style hug in a bowl, and it’ll have you humming Bob Marley tunes in no time! #CurriedPumpkin #OneLove
When it comes to Caribbean vegan cooking, there’s no shortage of creativity and flavor. As you explore this vibrant cuisine, don’t be afraid to experiment with ingredients and seasonings. And remember, the key to Caribbean food is all about layering flavors – so don’t be shy with your spices!
With every bite of these tantalizing dishes, you’ll be transported to a tropical paradise, and the good news is that you don’t need a passport to get there. Just grab your apron, a handful of island-inspired ingredients, and let your kitchen be your gateway to the sunny shores of the Caribbean! #KitchenAdventures #TasteOfParadise
So, my fellow food-loving friends, are you ready to dive into the world of Caribbean vegan cooking.
Tofu can be really boring and uninspiring so we set about making it interesting and tasty in this wholemeal flan. My journey with pastry making has taken me to really appreciating wholemeal flour and how satisfying it is and of course normally better for you than white flour. Although if not careful you can get into problems with dryness and cracking you should be fine with this recipe, I have learnt to never be afraid of adding more water but do it in very small amounts at a time!
This is a favourite dish of Caroline’s who introduced me to Halloumi when I came to the UK. I had never eaten it in St Lucia so it was a completely new taste for me, what I love about it is its ability to be fried and stay whole and the salty taste, it goes really well with the vegetables in this recipe and the mango sauce just gives it a tangy, chilli heat without being too hot. I think you will love it but let us know! Continue reading Caribbean Sunshine Supper→
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