This is the ultimate vegan dinner bowl. Whether you’re a vegan, meat eater, or flexitarian this recipe is for you! Packed full of FLAVA and its easy to make,  kick start your year with some plant based FLAVA! Yeah mon

 

Peppered Mushrooms

250g Chestnut mushrooms

1 tsp. sea salt

1 tsp. Black pepper

1 tsp. Thyme

1 tsp. Crushed chili

5 crushed pimento seeds / 1 tsp All spice

½ Red bell pepper (Sliced)

½ Green bell pepper (Sliced)

½ Yellow bell pepper (Slicied)

Bunch of fresh thyme

1 tsp paprika

1 tbsp. Olive oil

1 medium onion diced

4 garlic cloves

Wash and slice mushrooms then season with salt, black pepper, paprika and thyme, pimento then mix together and set aside.

Add 1 tbsp. of olive oil to your frying pan, then sauté your onions, scallions, garlic and scotch bonnet pepper for minutes.

Then add mushrooms and cook for 5 minutes.

Add mixed pepper then simmer until mushrooms are cooked.

Brown stew broccoli & cauliflower

125g Broccoli

125g cauliflower

1 tbsp. Browning

1 tsp salt

1 tsp. black pepper

1 tsp. thyme

1 tsp. Paprika

3 scallions

1 scotch bonnet pepper

½ red bell pepper

½ Green bell pepper

1 medium onion

2 tbsp. corn starch

2 cloves garlic

 

Wash your broccoli and cauliflower then cut into florets then place in a bowl.

Season veg with salt, black pepper, browning, paprika, thyme and mix together then set aside.

Add 1 tbsp. of cooking oil to your frying pan on high heat then add your onions, garlic, scotch bonnet and sauté for a few minutes.

Add broccoli and cauliflower and brown for 5 minutes. Then add 1 cup of vegan broth or granules and add water. Then add mixed peppers

Cook for 20 minutes until veg is soft, and then add some corn starch for extra thickness!

Simmer for 5 mins.

 

 

 

 

Wash and slice mushrooms then season with salt, black pepper, paprika and thyme, pimento then mix together and set aside.

Add 1 tbsp. of olive oil to your frying pan, then sauté your onions, scallions, garlic and scotch bonnet pepper for minutes.

Then add mushrooms and cook for 5 minutes.

Add mixed pepper then simmer until mushrooms are cooked

 

Fry Plantain until golden brown on each side.

 

Rice and peas

Ingredients
200g Dry kidney bean or 1 can Kidney beans
1 can Coconut milk or 100g coconut crème
Water (approx. 1-2/3 cups)
2 cloves Garlic, chopped
1 Small onion (diced) scallion, chopped
1 tsp Dried thyme
1½ to 2 tsp  Salt, to taste
1/4 tsp Black Pepper

1tsp Paprika
2 cups Long grain rice (rinsed and drained)

 

Method

Dry Kidney bean
Soak dry Kidney beans in pot over night with 6 cups of water. Or you can start straight away and cook the dry kidney beans straight away in water. Bring pot to a boil, and add salt, paprika, pepper, onions, garlic, coconut milk / crème, scallions and mix. Cook for about an hour until peas are soft.

Canned Kidney beans

Add beans along with liquid in a pot and bring to a boil adding salt, pepper, onions, paprika garlic, coconut milk / crème, scallions and mix together. Make sure liquid is dark purple /brown colour.

Add wash rice to the pot and mix together with liquid, (ensure liquid is 5-10 cm above the rice and then cook for 30 minutes on low heat.

Add 1 scotch bonnet pepper and simmer, and then use a fork to fold over rice.

 

Steam Callaloo, and seaon with black pepper.

 

 

Comments

comments