vegan Archives | Page 5 of 5 | CaribbeanPot.com

If you’re looking for a quick and tasty recipe, which also happens to be very healthy, you’ll definitely want to give this one a test-drive. With a few simple ingredients, you can whip this up in under 10 minutes and it’s great on it’s own or paired with grilled meats / fish during the summer months when you’re outdoor having fun on the BBQ. Clementines, mandarins or your favorite oranges will work in making the dressing and you can add a bit of finely diced Caribbean Sunshine (Scotch Bonnet) if you want a little kick to it.

You’ll Need…

2 bunches of watercress (trimmed)
1 medium avocado (ripe)
3 medium clementines (juice)
1/2 teaspoon Dijon Mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoon red wine vinegar
1 tablespoon honey

Important! If making this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Yes the recipe is posted in the vegetarian (it’s vegan too) section, but in the image you’ll see oven roasted chicken.. the salad itself is what matters. Save the hate comments.

In a bowl (or glass jar with a lid), place all the ingredients except the watercress and avocado and whisk. If using a glass jar, shake well. Yea, it’s that simple to make the salad dressing.

Wash, trim (off the thick stems) the water cress and set in the salad bowl. Then cut, slice and peel the avocado and top the watercress with it.

Pour on the vinaigrette over the watercress and avocado.. you’re done! You may save back a bit of the dressing so your guests can drizzle on a bit more if they so desire.

I’m sure you’re probably thinking that you didn’t really need a recipe for this as it’s so simple to put together.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Quick And Tasty Stewed Lentils.

May 28, 2025May 7, 20184 Comments

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.

You’ll Need…

1 large can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 large shallot (chopped)
3 cloves garlic (crushed)
2 scallions (chopped)
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 scotch bonnet pepper

Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs, especially the stock you choose to use. Carrot is a good substitute for the diced pumpkin or you may use any of your fav squash.

Heat the olive oil in a saucepan on a medium flame then add the shallot and garlic, turn the heat down and cook for 2-3 minutes on low. Then add black pepper, scallions and diced pumpkin. Turn the heat up to medium/low and stir well.. cook for another minute or so.

Toss in the slices of scotch bonnet pepper or any pepper you have access to. Or you can leave it out if you’re worried about the heat. Remember to not include any seeds if you’re overly concerned about the raw heat and be sure to wash your hands with soap and water immediately after handling the pepper.

Now turn the heat up to medium/high and go in with the lentils (direct from the can) along with the can of stewed tomatoes, sugar, bay leaf, parsley, veg stock (use chicken if you’re not making this vegan) and salt. Bring to a boil. Add the browning and stir well.

The sugar will help to balance the sort of tartness of the canned tomatoes and the browning will give it a wonderful color and caramel undertone flavor. Reduce to a gentle boil, cover the pot and allow it to cook for about 20-25 minutes.

The pumpkin should be tender at this pint. It’s time to personalize things a bit, but first remove the bay leaf and discard – it did it’s thing already, Check for salt and adjust. Then you can use the back of your spoon to crush the pumpkin a bit (if you so desire). If it’s too runny, crushing the pumpkin will thicken things up a bit. The first night I had this with rice, then next morning I had some with toast and the last bit I enjoyed as a soup for lunch. I encourage you to give this #meatfree dish a try.. it’s incredible. Still not my mom’s though.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegan

Delicious Dandelions (vegan + gluten free) Recipe.

May 28, 2025January 18, 20181 Comment

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.

You’ll Need…

1 large bunch of Dandelions
4 cloves garlic (sliced thin or crushed)
2 bird’s eye pepper (any pepper you like will work)
1/8 teaspoon black pepper
2/3 teaspoon salt
1 1/2 tablespoon coconut oil
6 grape tomatoes (any tomato will work)
1/2 lemon (juice)
1/4 cup coconut milk

Important! If doing this recipe gluten free, vegan or vegetarian, be sure to go through the full list of ingredients to make sure they meet your specific dietary needs.

Place the dandelions in a deep bowl or sink and cover with cool water. Shake and remove from the water. You may need to repeat this (with clean water). This will help to remove the sand/dirt which may be on the leaves. Then trim off the tough (only) stems (discard) and in a bundle, cut into 1 inch pieces.

Heat the coconut oil (use olive oil if that’s all you have) on a low heat then add the sliced garlic. Cook for 1 minute of very low, then add the two birds eye pepper (optional). You may use any spicy pepper you like or even something like dried pepper flakes will be ideal. Cook for another minute or so.

It’s now time to add the washed, trimmed and chopped dandelions to the pot.. turn up the heat to medium high first. Stir well. Then add the black pepper along with the salt and cook for a few seconds, then add the coconut milk and bring to a boil.

After it comes to a boil, place a lid on the pot/pan, reduce the heat to medium low and cook for about 7 minutes. You can personalize this a couple ways. 1. Taste for salt and adjust accordingly. 2. I like my dandelions with a slight texture, so all I did at this point was to turn up the heat and cook off the liquid at the bottom of the pot (4-5 minutes). At this point I also added the chopped grape tomatoes (lid off). However you can keep the lid on and cook until you get the desired results you like with your greens.

You’ll notice that I didn’t break the peppers (in the image) so I didn’t get the raw heat, you can break them if you want the fire.. or remove them at this point (before serving). At the very end (just before turning off the stove) I like going in with the lemon juice to brighten up the dish and to help avoid the itch I tend to get when eating ‘greens’.

I know it’s the middle of winter, but only yesterday when I was at the grocery store I saw really good quality dandelions being sold (next to the spinach and rapini). Plus, with spring around the corner you may want to hang on to this recipe and give it a test-drive when you get your hands on some freshly picked dandelions. Maybe I’ll do a video showing how to harvest wild dandelions in early spring.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegetarian

The Ultimate Curry Corn Recipe.

January 6, 2018December 2, 20172 Comments

As a kid growing up on the islands, I can’t remember mom ever making curry corn. And while it’s quite popular in Trinidad and Tobago and some of the other islands of the Caribbean today, I only started hearing about it about this dish a few years now. While in Trinidad a few days ago my neighbor gave me a sample of her version to try and while it was very tasty, it wasn’t ‘my’ version. Which I’m about to share with you today (filmed/documented back in August of this year). Yes, those of you requesting more vegetarian / vegan recipes will luv this one.

You’ll Need…

5 corn
2-3 tablespoon veg oil
1/2 onion (diced)
3 cloves garlic (crushed)
3/4 teaspoon cumin seeds
2 tablespoon curry powder (your fave)
1/2 scotch bonnet pepper (green one if possible)
4 sprigs thyme
2 tablespoon parsley (chopped)
6-8 cherry tomatoes
1 1/4 cup coconut milk
1/2 teaspoon salt
2-3 scallions

IMPORTANT! If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some curry powder blends may contain flour as a filler.

If you’re familiar with the traditional recipe for making curry corn you’ll notice some differences in my version. Since I’m using sweet corm I prefer to slightly grill them to bring out even more sweetness and to add a subtle smoky undertone to the dish. You’ll also notice that I didn’t go heavy with the ‘curry’ as I wanted the curry to compliment the flavors of the herbs and corn. Finally I added some diced tomatoes… before you freak out – yes you can add tomatoes to a curry (very natural) as it’s acidity helps to balance the overall flavor of the curry dish.

Since it was summertime I decided to use the burner on my propane grill to cook the curry outside. Start by grilling the corn for about 5 minutes to give them a slight char. As they grill, heat your pot (one with a lid) on a medium flame and add the vegetable oil. Then add the onion and garlic and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the scallions, thyme, parsley (reserve 1/2) and sliced scotch bonnet pepper (add as much as you can handle) and cook on low for a further 2-3 minutes.

Now crank-up the heat and add the coconut milk… bring to a boil.

Cut the grilled corn into 1 inch pieces and add to the pot. Add the salt and mix well to coat the pieces of corn with that rich coconut curry base.

Add the tomatoes (optional), cover (lid) and bring to a boil. Reduce to a simmer when it comes to a boil and let it cook for about 10 minutes. Since I’ used sweet corn, the cooking time is much less than if using traditional Caribbean corn which is a bit more tough.

Do remember to stir a couple times so every piece of corn gets coated with that tasty curry goodness. Taste for salt, adjust and you’re done.

Since I didn’t have Sado Beni (culantro) nor cilantro, I saved some of the chopped parsley to top it when I turned off the stove. While curry corn may sound a bit strange to many of you, I assure you it’s one of the best vegetarian/vegan dishes you’ll ever have. As a side dish or as a snack when hosting friends.. do give this recipe a try.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Side Dishes Vegetarian

Simple Heirloom Tomato Salad.

May 28, 2025November 11, 2017Leave a Comment

Even as a child on the islands (I was told) I had an affection for tomatoes. While most of the stuff we get in the grocery stores today lack any sweetness or flavor, and even something as basic as the scent we associate with tomatoes, when I come across Heirloom tomatoes.. they come home with me. You won’t find any two looking the same, their shape will be somewhat weird (at times) and they may not be that uniform red color you’ve been programmed to associate with ripe tomatoes. My favorite way to enjoy such beauties.. raw a salad!

You’ll Need…

4-5 heirloom tomatoes
1/2 medium red onion
1/4 cup parsley

1/3 cup olive oil
1/3 teaspoon salt
1/2 teaspoon pepper flakes
1 lemon
1 clove garlic
1/2 teaspoon oregano
1 shallot

3-4 tablespoon feta (or any cheese substitute if you’re vegan)

* You can make the dressing in advance and store it in the fridge. Shake in a bottle or whisk before using. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

* the bunch of red tomatoesyou see in the pic are NOT heirloom tomatoes.. used for staging the pic only.

Wash and remove the stems of the tomatoes. Then slice into wedges and slices. I like a combination of shapes for appeal and texture. Be sure to remove any tough core off the tomatoes, which can be near the stem area. Place the tomatoes in a large bowl as you slice the red onion and chop the parsley.

Finely chop the shallot and crush or finely chop the garlic. Then add it to a small bowl, along with the salt, pepper flakes, olive oil, lemon juice and oregano. whisk to form your simple dressing. Please taste for salt and adjust accordingly as I’ve cut back on the amount of salt I eat. drizzle in some pomegranate juice if you’ve got some – wicked!

Pour the dressing onto the salad (tomatoes + red onion + parsley) and gently mix/toss.

Top with crumbled Feta and enjoy. If you’re doing this vegetarian, you may leave out the cheese or use any substitute you’d normally use in such cases. Some toasted cashew nuts would be a great addition, so too some candied pecans.

The natural sweetness of the Heirloom tomatoes along with this herb dressing will delight any taste-bud.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegetarian

Simple Caribbean Coconut Spinach.

October 21, 2017October 21, 20172 Comments

While we didn’t have ‘spinach’ readily available on the islands when I was growing up, mom did her thing with dasheen bush (leaves), chorai (Jamaican callaloo) , pak choi and other ‘greens’. After moving to Canada and not being able to find that stuff I grew up eating on the islands, spinach quickly became my friend. I’ve confessed before that I have a definite weakness for any and all greens, so this is something I cook on the regular.

You’ll Need…

1 lb baby spinach
2 cloves garlic (diced fine)
2 scallions (chopped)
1 1/2 tablespoon coconut oil
1/4 teaspoon salt (adjust)
1 bird’s eye pepper (optional)
1/4 teaspoon black pepper
1/4 cup coconut milk
pinch freshly grated nutmeg

Wash and drain the spinach. (feel free to use a salad spinner if you have one)

Heat the coconut oil (feel free to use any oil you like) on a low flame in a wide pan, then add the garlic, scallions and black pepper. With your heat on LOW, cook for 3 minutes (don’t burn the garlic please) then add the Bird’s Eye pepper – whole.

You can start adding the washed baby spinach at this point.. it will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the salt and freshly grated nutmeg and turn the heat to med/high. Do NOT cover the pan. Stir well, then add the coconut milk.

As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. I like all the liquid GONE, so I cooked it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat.

As I turn the heat off I like to squeeze in a few drops of lemon juice.. this helps to prevent the sort of itch one can get at the back of your tongue when you eat spinach or other greens. A quick and tasty vegan sidedish, you and your family will crave after having it.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Vegan

Amazing Okra Rice Recipe (vegan).

May 28, 2025September 27, 20173 Comments

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).

You’ll Need…

1 tablespoon coconut oil
1 small onion (diced)
3 cloves garlic (diced)
1 scallion (chopped)
1 tablespoon chopped parsley
1/4 teaspoon black pepper
5 sprigs thyme
10 saffron (strings)
1 bird’s eye pepper (bird pepper)
1/2 bell pepper (diced)
2 cups jasmine rice
1 cup pumpkin (diced)
12-15 small okra (chopped)
3/4 teaspoon salt (adjust accordingly)
1 1/2 cup coconut milk
2 cups water (adjust to the type of rice you choose to use)

Prep the ingredients.

Heat the coconut oil in a heavy wide pan (with a lid) on a low heat, then add the onion, garlic, black pepper, bird’s eye pepper, scallion, parsley, saffron and thyme. Stir and cook on low for about 3 minutes. Then add the diced pumpkin, along with the bell pepper. Cook another 2 minutes.

Add the rice (don’t wash – I know that’s not what we normally do here on CaribbeanPot) and with the heat on medium, coat the rice with all that wonderful flavors we created and cook for about 2-3 minutes. Then it’s just a matter of adding everything else to the pot – salt, coconut milk, water and okra.

Turn the heat up and bring to a boil. As it starts to bubble, drop the heat down to low, cover and allow to cook until the rice is plump and tender… and all the liquid is gone. Depending on the rice you choose to use (yes you can use any rice you like) it will take 15 mins plus.

Do keep in mind that I’m cutting back on the amount of salt I use in dishes, so you may need to adjust. Additionally, if you’re not doing this vegan you can go in with chicken stock instead of the water. If you go that route, be mindful of the sodium level in the stock you use (or the dish can turn out salty). We didn’t wash the rice as we wanted to coat the rice grains with the flavored oil for a lovely ‘nutty’ flavor and a somewhat grainy texture when the dish was completed.

As soon as you turn off the stove, cover the pot and allow the rice to sit without doing anything. After about 20 minutes, uncover and use a fork to fluff.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Gluten Free Vegetarian

Tasty Vegetarian 3 Spinach Rice

April 22, 2017April 22, 2017Leave a Comment

Looking back I think I originally documented this recipe late summer / early fall last year.. when my garden was loaded with the ‘spinach’ I’m about to use in this recipe. I’m using the word ‘spinach’ a bit loosely, as I’m really referring to several types of greens when I do. I’m a HUGE fan of greens so I usually plant several varieties in my garden every year. I’m told that as a kid on the islands my favorites (bhagi aka greens) were Dasheen Bush (tender leaves of the dasheen plant), Pak Choi and Chorai (Jamaican Callalloo)… mom never had a problem with me eating when she would cook those dishes.

You’ll Need…

2-3 cups chopped Jamaican Callaloo
2-3 cups chopped Kale
2-3 cups chopped Swiss Chard
1 teaspoon salt (adjust)
1/2 med onion (diced)
2 cloves garlic (crushed)
1/4 teaspoon black pepper
4 sprigs thyme
2 scallions
1/4 teaspoon allspice
2 cups water
1 1/2 cups coconut milk
2 tablespoon olive oil
1 scotch bonnet pepper
2 cups parboiled brown rice

Important: If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, drain and trim the different greens (I cut into 1 cm ribbons) and set aside. Don’t use the tough stems of the Jamaican Callaloo (Chorai) and Kale.

In a wide pot/pan heat the olive oil on a med/low flame, then go in with the diced onion, chopped scallions, smashed garlic, black pepper, allspice and thyme. Cook for about 1-2 minutes.

Start adding all the chopped greens to the pot and stir and add the salt.

It’s now time to add the washed rice (place the rice in a bowl, cover with water and move the grains between your fingers.. the water will go cloudy. drain and repeat until the water is clear. or you can place the rice in a strainer and run cool water over it.. massage until the water runs clear) and mix with everything else in the pot.

It’s now time to crank up the heat to high and go in with the coconut milk and water.

As it comes to a boil, place the whole scotch bonnet on top (don’t break – we want the flavors of the oils on the skin and NOT the raw heat). Stir well, cover the pot and reduce the heat to a gentle simmer.

It took about 22-25 minutes to cook. Turn off the heat, lid still on and allow it to continue cool/cooking with the residual heat. After about 15 minutes, you can now go in with a fork and fluff the rice. Do remember to remove the scotch bonnet pepper before you fluff the rice to ensure you don’t mistakenly break it. Once broken it will release that Caribbean Sunshine (heat).

An amazing one pot vegetarian rice dish (probably vegan too?) packed with flavors of the islands. Do keep an eye on the level of liquid as it cooks (add more boiling water if necessary) and remember to taste it for salt near the end and adjust accordingly. You can always add vegetable stock instead of water, but be mindful of the sodium level. or go in with chicken stock if not making this vegetarian.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Gluten Free Vegan

Amazing Sorfran Rice [Vegan + Gluten Free].

May 28, 2025December 20, 20164 Comments

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.

You’ll Need…

4 cups Jasmine rice
2 large carrots (diced)
3 cloves garlic (diced)
2 scallions (chopped)
2 stalks celery (diced)
2 shallots (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 tablespoon coconut oil
2 tablespoon olive oil (divided)
1 tablespoon salt (divided)
3 tablespoon parsley (chopped)
1/2 cup raisins
3/4 teaspoon turmeric
4 1/2 cups veg stock (use chicken if not doing this vegan/vegetarian)
2 scotch bonnet peppers (leave whole)
1/4 teaspoon black pepper
4 sprigs thyme

IMPORTANT! If doing this rice dish gluten free, do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the stock you choose to use.

Please try to dice your vegetables the same size so they cook evenly. Give the garlic and shallots a fine dice and remove the leaves off the sprigs of thyme. The goal is to have everything prepped and ready, so you’ll get the dish done with ease and speed.

In a wide pan (one with a lid) on a medium/high heat, add the coconut oil and about 1/2 of the olive oil. Then add the diced carrots, celery and shallots. Stir well and cook for about 3-4 minutes.

Now go in with the black pepper, 1/2 the salt, thyme and turmeric. Stir well and cook for 30 seconds, then add the peppers, raisins and the rest of the salt. Mix well and cook for another 30 seconds.

It’s now time to add the raisins and scallions.. then the rice! DON’T wash the rice. I know this will seem strange to the average Caribbean person as we always wash our rice. but according to chef Marc, he wants to coat the rice grains with the base of flavor (and oil) he created and a wet rice grain will not allow for this (watch the video below as he explains). Stir well, add a bit more black pepper if you wish and drizzle in the rest of the olive oil to really coat the rice grains.

Make sure your heat is on high and add the veg stock and give it a quick stir and float the 2 scotch bonnet peppers WHOLE – DON’T Break! Cover the pot immediately (please make sure all the ingredients – except the parsley are now in the pot). We’ll wait for it to come up to a boil, then reduce the heat to low and cook for 25-30 minutes. At NO time do you open the pot or stir. I noticed Marc used a non stick pan, so I’d recommend you do the same (it helps to not have burnt rice at the bottom if by chance you slightly over-cook it).

By now all the liquid would have be burnt off and you’ll be left with plum (grainy) rice, surrounded by perfectly cooked vegetables. Turn off the heat, REMOVE the scotch bonnet peppers – again – do NOT break them and top with the chopped parsley. Fluff/mix and get ready to enjoy one of the most tasty vegan rice dishes you’ve ever had.

Yes, you can leave it to rest a bit after you turn off the stove, but according to chef Marc.. WHY? Get in there and enjoy! Special thanks to Chef Marc for sharing this delightful gluten free (and vegan) rice dish for our holiday series.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Gluten Free Vegan

Carrot Pumpkin Rice (Vegan + Gluten Free)

May 28, 2025December 9, 2016Leave a Comment

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.

You’ll Need…

1 tablespoon olive oil
1 small onion (diced)
1 clove garlic (diced)
1 scallion (chopped)
1/4 teaspoon black pepper
1 teaspoon salt
5 sprigs thyme
1 cup cubed pumpkin
1/2 teaspoon turmeric
1 carrot (grated)
3 cups basmati rice
water (according to your rice cooker)
3/4 cup coconut milk

Important: Please go through the entire list of ingredients to make sure they meet with your specific vegan and gluten free dietary needs.

Heat the olive oil on a medium flame in a wide saucepan, then go in with the onion, garlic, thyme and scallion. Then turn the heat down to low and cook for about 3-4 minutes before adding the cubed pumpkin. Cook on low for another 5 minutes or so.

Add the turmeric as well as the black pepper and mix well, cook for another minute or two. Finally add the grated carrot, mix and turn off the heat. The residual heat will soften the carrot a bit.

Place the rice in your rice cooker (I washed it first, but it’s up to you how you treat rice – basically you place the rice in a bowl, cover with water and massage with your hands/fingers.. drain the cloudy water and repeat until the water runs relatively clear) and top it with water according to your rice cooker instructions.

Add everything from the sauce pan, along with the salt and stir. Finally go in with the coconut milk and give it a quick stir. Turn on your rice cooker and allow it to do it’s thing. As it came up to a boil I gave it a stir and walked away (with it covered). When the rice cooker is finished cooking I usually turn it off completely (I find if I leave it on the ‘warm’ setting it creates a thick crust on the bottom). After 10-15 minutes after shutting it down, I go in with a fork and fluff the rice.

A stunning basmati rice dish, with flavors (and textures) of pumpkin, carrots and coconut milk. Not only will the turmeric help give this a wonderful color, it does help in adding a unique overall flavor. Please keep in mind that this dish will work with any rice you prefer, just match the cooking time accordingly with your rice cooker.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Gluten Free Vegetarian

Dry Pigeon Peas Rice (vegetarian)

October 4, 2016September 9, 201611 Comments

This is one of those recipes I associate with my grandmother who would always have dried pigeon peas stored in re-purposed glass ketchup bottles, in a dark corner of her smoky kitchen (she cooked with an open wood fire – called a coal pot). While she would save hers for making stew peas and pelau, the odd time she would make this rice dish, it was a bit different than what I’m about to share. If you have a pressure cooker you can cook the peas in a much faster time, but I quite like this slow method.

You’ll Need…

1 cup dried pigeon peas
3 cups parboil brown rice (washed)
1 tablespoon olive oil (coconut oil works great)
1/2 medium onion diced
4 sprigs thyme
1/4 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (see note below)
1/4 teaspoon ground allspice
1 1/2 cup coconut milk
2 cups water (divided)
3/4 teaspoon salt (adjust)

Optional ingredients
2 cloves garlic
slice of ginger

Note: If doing this recipe gluten free, be sure to go through all the ingredients to ensure they meet with your specific gluten free dietary needs. You may float a whole scotch bonnet pepper instead of a cut piece as I did. Be sure to NOT break it while it cooks or you will be in for some SERIOUS heat! Always remember to wash your hands with soap and water immediately after handling hot peppers.

Quickly go through the dried pigeon peas to ensure there’s no debris, wash it with cool water then place in a bowl (it will expand, so keep that in mind) and cover with water. Allow it to soak for a couple hours or overnight.

Chop, dice and slice all the ingredients. Then in a heavy pot over a medium heat, go in with the oil, after which you add all the ingredients except the pigeon peas, salt, rice, water and coconut milk. Turn the heat down to low and gently cook for about 4-5 minutes.

It’s now time to add the soaked pigeon peas along with the coconut milk, salt and 1 cup of water. Turn the heat up to high and bring to a boil.

Reduce to a gentle simmer (very low), cover the pot and allow this to cook until the peas are tender. It will take about 1 hour and 15 minutes. After that time, check to see if they are tender (cook longer if necessary), then add the washed rice and the rest of the water. Turn the heat up and bring to a boil. To wash the rice you have a couple options. place in a deep bowl, fill with water and massage with your fingers/hand. Dump out the first batch of water when cloudy and repeat until the water is relatively clear. Or you can place in a strainer and run water over it while you massage. Do so until the water runs clear.

When it comes to a boil, stir and place the lid back on the pot. Reduce the heat to low and allow to cook until the water is absorbed and the rice is fully cooked – about 25 minutes. Shut off the stove and leave it covered for 15 minutes.

Now it’s time to remove the lid and fluff with a fork so you have nice grainy rice.

Remember to remove the stems off thyme and discard before serving. This pigeon peas and rice is quite comforting and goes well with a side of Jerk Chicken as we enjoyed this night.

vegan

Avocado, Watercress Salad With A Clementine Vinaigrette.

Quick And Tasty Stewed Lentils.

Delicious Dandelions (vegan + gluten free) Recipe.

The Ultimate Curry Corn Recipe.

Simple Heirloom Tomato Salad.

Simple Caribbean Coconut Spinach.

Amazing Okra Rice Recipe (vegan).

Tasty Vegetarian 3 Spinach Rice

Amazing Sorfran Rice [Vegan + Gluten Free].

Carrot Pumpkin Rice (Vegan + Gluten Free)

Dry Pigeon Peas Rice (vegetarian)

Log In