Popcorn Seasoning 3 Ways

Things are so much better with flavor… and superfoods.

I believe snack time is one of the most magical points of the day. Whether your snack time be every 3 hours or all day long, snack time should make you happy, satisfy cravings, and give your brain and body the energy it needs to last through the day.

Popcorn is one of my favorite snack, next to potato chips, but I need my popcorn to be flavorful and snackalicious! So these seasonings are typically my go to when I’m popping some corn.

Pizza:

2 tbls Nooch (aka nutritional yeast flakes)

1 tbls Tomato powder, if you’ve got a dehydrator dehydrate two large tomatoes and then pulverize them

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Black pepper

1 tsp Dried basil

1 tsp Dried oregano

1 1/2 tsp Himalayan pink salt

1/4 tsp Evaporated cane juice (sugar)

Mix up everything in a small bowl, and store in an air tight container in your spice cabinet.

Super Green!:

1 tbls Nooch

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Black pepper

1 tsp Paprika

1 tsp Chili powder

1 tsp Himalayan pink salt

1/2 tsp Cayenne pepper

1/2 tsp Ground Turmeric

1/2 tsp Bay leaf powder

1/2 tsp Coriander ground

1/2 tsp Dried thyme

1/2 tsp Dried oregano

1/4 tsp Spirulina powder

1/4 tsp Moringa powder

Mix all ingredients in a small bowl, and store in an airtight container in your spice cabinet.

Regular Schmegular:

1 1/2 tbls Spike All Purpose Seasoning

3 tbls Nooch

Mix in a small bowl, store in an airtight container in your spice cabinet.

Ackee and “Salt Fish”

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.

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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).

 

Salt Cured Jackfruit/Vegan Salt Fish

A soy free and gluten free fish alternative!

I need to get into the habit of taking more pictures as I cook, but this is what my jackfruit looked like before I placed them in the dehydrator.  This is a fun recipe, but it takes at least a good 58hrs to finish, so I need to be patient.  The outcome is great!!

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Salt Cured Jackfruit/Vegan Salt Fish:

½ cup Kelp flakes

PLENTY of Sea Salt

2 cans of Jackfruit in brine

 

Drain and rinse jackfruit.  Remove all of the seeds from the jackfruit, then lay the deseeded jackfruit pieces on some paper towels or a clean kitchen towel to drain for at least 5 mites.  In a shallow dish, cover the bottom of the dish with about a ¼ of salt and ¼ cup of kelp flakes, mix together and even the mixture out in the pan.  Place the jackfruit pieces evenly around the pan. If you ran out of space and need to layer your jackfruit, you need to sprinkle more salt on top of your jackfruit (you’ll know it’s enough salt, when you can’t see any more jackfruit.) before you start on the next layer.  Sprinkle the other half cup of kelp flakes on top of the jackfruit, then cover with more salt.

Place the dish in the refrigerator covered with a clean towel and plastic wrap, and let rest for 48 hrs.  After 48 hrs, I placed my jackfruit in the dehydrator for 10hrs after shaking off excess salt.  That’s all it is! Now you can use the jackfruit as you would salt cured fish.  Store in an airtight container in your fridge or on the counter.

*Note that the jackfruit will be softer that salted cod when rehydrated*

 

To rehydrate, I boiled some water and poured it over the jackfruit and rinsed it off a few times until it was at my salt preference.

 

I used this jackfruit in a recipe with ackee to be similar to ackee and salt-fish

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Probiotic Coconut Yogurt

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!

Black Bean Mushroom Seitan Roast

Definitely a better recipe than what comes on the package of vital wheat gluten.

Black Bean and Mushroom Seitan Roast:

1 can of black beans

1 cup of mushrooms

1 green onion

1 stalk of celery

2 tbls Earth Balance or cooking oil

2 tsp veggie bouillon (or 2 vegan chicken bouillon or 2 vegan beef bouillon, or one of each)

1 tsp onion powder

1 tsp garlic powder

½ tsp black pepper

1 tsp paprika

1 tbls nooch

½ tsp bay leaf powder

1 tsp oregano

1 tsp basil

1 tsp parsley

….1ish cup of vital wheat gluten flour

Chop up the green onion and celery.  In a medium pan turn the heat on to medium-high and add vegan butter.  When vegan butter is melted add the green onion and celery.  Sautee the green onion and celery until soft, and add a cup of chopped mushrooms and sautee until brown; then remove from heat.  In a blender add the can of black beans, the cooled mushroom mixture, and the rest of the ingredients EXCEPT for the wheat gluten flour.  Blend until smooth.  Empty the contents of the blender into a large bowl, add the wheat gluten flour about a ¼ cup at a time, mixing and kneading with your hands until the dough can hold shape.

Roll the dough into a log and wrap with parchment paper.  Place in a crock pot on high for 6 hours submerged in veggie broth.

The roast should have a bouncy NOT mushy feel at the end of cooking. Remove roast from cooking broth and keep wrapped in parchment paper. Let the roast cool down for at least and hour and then it’s ready for use!

I sliced the seitan and pan fried it with some of my Cajun Seasoning and some nooch. Served it with vegan gravy, mashed potatoes, and mixed greens with corn.

Cajun Seasoning

Why buy Cajun seasoning, when you can just make this banger.

Cajun Seasoning:

1 1/2 tbls paprika

1 tbls garlic powder

1 tbls onion powder

1 tbls ground dried thyme

1 tsp nutritional yeast flakes

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp dried basil

1 tsp dried oregano

In a small bowl mix all of the ingredients together and store in an airtight container.

Trini Approved Doubles

My friends welcomed me wholeheartedly into their culture, and what better way to repay them than to make their favorite street food for them in my home.

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Bara:
4 cups flour
1 tsp salt
2 teaspoon curry powder
2 teaspoon gheera (cumin)
1 tsp ground pepper
2 teaspoon yeast
2/3 cup warm water
1/2 tsp sugar
Oil for frying

Filling (Curried Channa):
1 16oz bag of dried chickpeas (cooked in salted water and drained)
3 tablespoons curry powder
6 cloves garlic, minced
2 onions, sliced
2 tablespoons vegetable oil
4 tsp ground geera (cumin)
1 jalapeno minced
3 tsp salt
2 tsp black pepper

In a large bowl combine the flour, salt, curry powder and gheera. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes. To the flour, add the yeast mixture and enough water to make a slightly firm dough.  Mix well, cover with a damp cloth and allow to rise for 1 ½ hours. Since we’ve got to wait for the dough to rise until the next step, we’re going to work on the filling now.  For the filling, heat the oil in a heavy skillet, add onion, garlic, jalapeno, and 3 heaped tablespoons of curry powder mixed with 1/2 cup water.
Sauté for a few minutes.  Add the channa, stir to coat well and cook for five minutes.  Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).  When the channa is finished it should be moist and soft, you want the channa to basically melt in your mouth.  Season to taste with additional salt if desired.  And, now we’re back at it with the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.  To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter (You want them as thin as possible without ripping a hole in the dough). In my experience, the dough is always really sticky, so I use oil to on my hands to work the dough.  You do not want to work them too much, or else they will come out dense.  Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on paper towels. When all the bara are fried, you’re going to do like the Doubles Man does, take two bara, add a heaping tablespoon (or two) on top of the bara, top with pepper sauce, shado beni, pineapple chow… WHATEVER Floats your boat!  Doubles are not a sandwich… I repeat! NOT A SANDWICH, so if you try and eat them that way you’re going to get channa all over you.

My Trini friends haven’t told me that my shado beni tasted like an American trying to copy Trini food… So here’s the recipe!

1 bunch of culantro (and if you’ve never ever seen this herb in your life… you can use cilantro)

1 lime

2 jalapenos (you can use less… for a mild version sub ½ of a green bell pepper)

¼ teaspoon of salt… probably more

¼ cup of water.

4 cloves of garlic

Remove the skin from the garlic, slice and place in blender. Cut and squeeze the lime juice in the blender, then add the salt, water and jalapeno. Now wash and rough cut the culantro (or cilantro I swear they’re different) and … place in the blender. Then you’re going to blend until smooth everything in the blender for about 3-4 minutes, stopping to push the ingredients down so everything gets worked. That’s it! Voila! Well… unless you need more salt.  Throw it on top of your doubles or literally anything.  (At the Subways in Trinidad you can put shado beni on your sandwich!)

Pineapple Chow!

1 chopped fresh pineapple (skin and core removed)

1 clove garlic minced

2 tbsp cilantro chopped (same thing… if you can get your hands on culantro grab it)

Juice from ½ a lime

Couple dashes of pepper sauce

Salt and pepper to taste

If you just feel like snacking on this chow, cut the pineapples into nice sized chunks.  If you’re putting this chow on your doubles, cut them into much smaller pieces (think pico de gallo). Put pineapple in a medium sized bowl, add garlic, cilantro, lime juice, pepper sauce, salt and pepper, then mix.  It’s ready to go right then and there… However, if you let sit for at least 20 minutes you can get all of the flavors to meld.