Super flavorful, super easy, one-pot veggie curry.
1 Onion, chopped
3 cloves of garlic, chopped
1 Bell pepper, chopped
2 tbls Yellow curry powder
1/2 tsp Coriander, ground
1/2 tsp Black pepper, ground
1/2 tsp Cayenne pepper
1 tsp Sea Salt
1 16oz can Coconut milk
1 can Chickpeas, drained and rinsed
3 medium Potatoes, chopped
2 Carrots, chopped
1 cup Broccoli
1 tbls Cooking oil
Heat a medium sized pot with cooking oil on medium high. Add chopped onions and garlic and sauté until translucent. Then, add curry powder, coriander, black pepper, and salt; turn the heat down to medium, add bell pepper and continue cooking for 2 minutes, stirring often. Pour in the can of coconut milk, add the chickpeas, potatoes, and carrots; mix all of the ingredients together so that everything is covered in the beautiful golden sauce you’ve created. Place the lid on the pot and let simmer covered for about 15 minutes, remove the lid and mix in the broccoli. Let simmer for 5 more minutes covered until broccoli is bright green and all of the root veggies are tender. Remove from heat and let cool uncovered for 10 minutes.
Try adding some young jackfruit to the mix too! I drained and rinsed jackfruit that was in brine, roasted it on 375 Fahrenheit for 15 minutes (I like to dry it out a bit and take away the briney taste) with some salt, black pepper, and onion powder. Then, I chopped up the jackfruit and added it to the curry around the same time I added in the potatoes and continue the recipe as directed.
Serve on top of rice or your favorite grain.
Mix it up! What veggies do you have in your fridge or freezer right now?
It’s going to take about as long as delivery anyway.
Slow Cooker Pizza:
1 pre made dough (your neighborhood grocery store should have some in the bakery area)
Sauce of preference
Toppings of choice
Olive oil, to grease the crockpot dish
To prepare your dough, create a surface to roll your dough. An oiled cutting board is perfect, lay your dough out, form into a ball, cut ball in half, wrap one half in Saran Wrap and place in fridge until ready to use (it’ll store for a few days, save and make pizza another night), and roll the other half of dough into an oval shape to fit your crockpot. Afterward, place dough in crockpot and top with your favorite toppings, I like good ol vegan cheese pizza with a little bit of Brazil nut pesto. Sauce up the dough, throw some vegan cheese on top, then drizzle some pesto on top with a little bit of homemade crumbled seitan; but you can do as you please. Cover your crockpot with a clean tea towel, or a layer of paper towels, then place the crockpot lid on top to secure towel and prevent it from touching your food and prevents your crust from getting solid and turning into a dumpling instead of being baked and crusty. Set crockpot to high and cook for 1 1/2 to 2 hrs. Let cool for 10 and serve with a nice little salad! Easy peasy lemon squeezy!
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.
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.
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.
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.
Quick, easy, flavorful, and super easy! One of the best parts of this meal is that it’s easily customizable.
1 cup Soy chunks (reconstituted with veggie broth) or Vege chickun
1 12oz can Red Beans (drained)
1 cup frozen root vegetables (can be substituted for chopped carrots and sweet potatoes)
½ cup frozen corn kernels
½ cup frozen okra
1 cup frozen collards
1 16oz can diced tomatoes
1 ½ tbls Cajun Seasoning
1 tbls cooking oil
Salt to taste
And cooked brown rice, quinoa, or corn grits (for serving)
In a large pan, add oil and set heat to medium high. When pan is heated add reconstituted soy chunks, and sauté until they get some color. When browned, add beans, root veggies, corn, okra, collards, diced tomatoes, Cajun seasoning, and salt to taste; turn down heat, and let simmer for 20minutes. Let cool for 5min, then serve on top of your favorite grains: brown rice, quinoa, corn grits! I ate mine of top of brown rice and it was amazing, flavorful, and super filling!
Catch me this weekend with banging booch and poppin plant based eats!
If you’re in Miami check me out at the Little Haiti Cultural Complex this Saturday!
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).
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!!
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