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It being “Strawberry” season in Canada and with all the requests I get for more dessert recipes, I thought I’d share a quick Coconut Strawberry Ice Cream with you all. Since we’re using coconut as the base ingredient, I decided to satisfy a another request from fans – no eggs and no dairy! While in my humble opinion some heavy cream would positively change the texture and creaminess of the finished ice cream, going with just coconut milk had superb results too.
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I’m still to taste a Caribbean-style stewed lentils to rival my mom’s… I still look forward to the bowls prepped for the freezer she usually sends for me when she cooks up a batch. This recipe came about one night when I was craving her lentils, but the freezer was bare. I did find a can of lentils in the pantry, so I did what we “Caribbean” people do best.. improvise! With the addition of diced pumpkin and stewed tomatoes, this version is QUICK and very tasty.
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With Spring in the air, I thought I’d start off March with a light, tasty and healthy salad. While not typically “Caribbean”, most of the ingredients were grown in my little Canadian – Caribbean garden last summer (yea, been holding on to this recipe for a minute). If you wanted to add cucumber, watercress, red onion and/or sweet peppers, you can certainly do so. I’m a huge fan of tomatoes, especially heirloom ones, so I kept the salad basic.
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Last Spring (can’t believe its been close to a year since I documented this recipe) I came across some stunning looking dandelions at my local supermarket and with my luv for ‘greens’ and my desire to experiment with ‘different’ ingredients, a bunch made it’s way home with me. Yes, if you’re familiar with dandelions you’ll know that for the most part it’s considered a weed you hate seeing on your lawn or garden. But I recall my first Spring in Canada and seeing people harvest them at the side of a country road so I knew they could be eaten.
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Here’s another example of a dish mom would prepare during the time I was a kid on the islands we’d (my brother and sisters) never want to touch, yet as an adult I can never get enough. The culprit for our childhood hate? OKRA! The texture and flavors were simply not our thing and we won that battle with mom time and time again. I must confess (as far as I can remember) mom’s version wasn’t as good as the recipe I’m about to share with you (don’t let her know I said so though).
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Before I get to the recipe I’d like to mention that in the Southern Caribbean what we ‘call’ Saffron (or sorfran) is really turmeric and NOT Saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. As we continue with the 5 days of Christmas recipes, chef Marc is joining us to share his take on this tasty vegan Sorfran rice (Turmeric Rice Pilaf) A lovely one-pot dish which is packed with layers of flavor, is gluten free and something you’ll be proud to have on your holiday dinner table.
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While I’m a HUGE fan of rice, I’m not overly fond of Basmati or any of the sort of scented rice which are widely available. However I find that when I make rice dishes with pumpkin, carrots or even coconut milk, using Basmati rice really enhances the dish overall. This vegetarian rice dish is very easy to put together and after the initial ‘cooking’ there’s no “work” for you, so you can sit back with your favorite beverage while the rice cooker does all the work.
![Amazing Sorfran Rice [Vegan + Gluten Free].](https://caribbeanpot.com/wp-content/uploads/2016/12/saffron-rice-recipe-10.jpg)
