South Florida’s Caribbean influence, has definitely influenced me.
While in college, I made a lot of friends from all over the world; but there was nothing like the cultural immersion that I experienced with folks from the Caribbean. I had friends from Trinidad, Jamaica, Antigua, Barbados, USVI, Bahamas, Turks and Caicos, St. Lucia, Cayman Islands, Haiti, and MANY more islands. They shared so much about their culture with me: music, dance, celebrations, holidays, drinks, and FOOOD!!! My roommate who was from Antigua taught me how to make ackee and salt fish, and honestly, I low key forgot the recipe verbatim… but that’s okay! Because this recipe is just as lit I swear!!!! This is my plant based version of a Caribbean classic, Ackee and Salt-fish.
1 can Ackee, drained and rinsed
2 Tomatoes, chopped
2 cloves Garlic, chopped
1 Bbell pepper, chopped
1 small Onion, chopped
2 Green onions, chopped
1 Hot pepper, scotch bonnet is lovely; minced
½ the Salt cured jackfruit , rehydrated and chopped
¼ tsp Thyme
¼ tsp ground Black pepper
1 tbls Cooking oil
In a large pan, add cooking oil and set to medium high. When oil is heated, add the onion and sautee until soft and translucent, then it is time to add the tomatoes, garlic, bell pepper, green onions, and scotch bonnet pepper. Turn down the heat to medium, add the thyme and black pepper and sautee for 7 minutes stirring every few minutes. Add the drained ackee and the rehydrated jackfruit “salt fish” turn the heat back up to medium high and sautee for 5 more minutes. Turn off the heat, serve with some boiled sweet potato or some Antiguan “ducuna” and some greens (callaloo, chop up).
It’s light. It’s decadent. It’s tart. It’s good for the tummy. ANDDDD it’s super ridiculously easy to make! JUST 2 INGREDIENTS!!!!
Coconut Probiotic Yogurt:
2 cans of full fat Coconut milk
4 50 billion live cultures Probiotic capsules
This is literally one of the easiest recipes you’ll ever come across… like ever. Open your two cans of coconut milk and pour them in a blender. Blend until smooth and emulsified. Empty coconut milk into a clean sanitized bowl or jar. Empty the contents of the probiotic capsules and mix with a wooden or rubber spoon (metal is said to disturb the probiotics) until there’s there’s no lumps. Cover the mixture with cheese cloth and a rubber band (you want the bacteria to breathe, but you don’t want bugs) and place in slightly warm place, I placed my yogurt in the oven while it was off and let it sit for 20 hrs. I think the time can get played with between 18-48 hours depending on temperature. When I took mine out of the oven, I mixed it up one more time and placed it in the fridge. After it was cool I ate it with freshly sliced bananas and my banana crunch granola.
This recipe makes plain yogurt; however, after fermentation and before you put it in the fridge you can add sweetener and/or your favorite flavors!
The perfect balance of flavor AND crunch that you can enjoy as a snack, cereal, or paired with some raw homemade coconut probiotic yogurt!
Banana Crunch Granola
¼ cup Steel cut oats, steamed
¼ cup Quinoa, steamed
1/3 cup Raw cashew, pieces
¼ cup Brazil nuts, chopped
1/3 cup Coconut flakes
¼ cup Buckwheat groats
¼ cup Almonds, slivered
1/8 tsp Sea salt
½ tsp Cinnamon, ground
½ tsp Vanilla extract
½ cup Brown rice syrup
1 cup Banana, chopped
I steamed the quinoa and the oats separately, but the process was the same. I rinsed off the oats and the quinoa, placed them in a metal sieve on top of a pot with about a ½ inch of boiling water, covered the pot with a lid and let steam for 10 minutes.
I placed all of the dry ingredients in a medium sized bowl and blended them before I added the vanilla extract and brown rice syrup. After everything is combined, add the chopped banana (I sliced the banana into 1/3 inch slices, then cut each round into quarters.) and mix until everything is evenly distributed. The mixture should be sticky and malleable.
I used my dehydrator to make this granola, and I lined a rack in my dehydrator with a layer of parchment paper. Then, I spread the granola evenly on the drying rack and (my dehydrator only has one setting…) assembled the dehydrator and set to dry for 8hrs, or until bananas are dry and chewy.
Hearty, warm, and toasty!
Toasted Coconut Steel Cut Oats
2 cups of Steel Cut Oats
8 cups of water
1 can of coconut milk
1 tsp salt
1 tsp vanilla
A dash of cinnamon
1/4 cup chia seeds
1/4 cup toasted coconut flakes
1/4 cup toasted coconut butter *recipe at bottom*
1/2 cup of raw sugar
In a large pot bring to a boil the Steel Cut Oats, water, coconut milk, and salt; then, turn the heat down low, add the sugar, vanilla, and cinnamon. Let the oatmeal simmer for 45-60 minutes covered with a lid, stirring about every 10 minutes. Turn off the heat and mix in the coconut flakes, chia seeds, and coconut butter. Let cool for 15 min and fix yourself a bowl!
1/2 cup toasted coconut flakes
1/4 cup coconut flakes
3/4 cup coconut oil
1 tsp salt
Place all ingredients in a blender and blend on high until smooth and combined.
This same recipe can be adapted to a crock pot. Oil the pot with coconut oil or vegan butter; then, add all of the ingredients starting with with dry ingredients. Then cook on low for 8hrs.