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Gluten Free Vegan

A Vegetarian’s Delight, Caribbean Comfort Food.

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Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe would be a hit with vegans, vegetarians and those who follow an Ital food path. A quick and tasty stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
6-8 cloves garlic (smashed)
1/2 teaspoon black pepper
4 sprigs thyme (leaves only)
1 teaspoon garlic /herb blend (seasoning powder)
2 Pimento peppers (aka seasoning peppers – sliced)
1/2 lb pumpkin (diced)
12-15 okra (stems removed, chopped)
1 lb Jamaican Callaloo (chorai bhagi)
2 tablespoon water
1/2 teaspoon salt (adjust)
hot peppers (see note below)
1/2 lb baby spinach (chopped)

Notes! May I recommend you follow along with the video below as much more about the recipe is explained there. Including what is Jamaican Callaloo, how to prep it and alternatives to use if you cannot source it. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free dietary requirements.

Prep all of the ingredients in advance (see the video where I explain everything). Heat the oil on a medium flame in a wide pan, then add the onion, garlic, black pepper, garlic/herb blend, pimento peppers and thyme leaves. Turn the heat to low and gently cook for 3 minutes.

Add the diced pumpkin (or squash) and cook with the lid on for 2-3 minutes.

At this point you may add the chopped Okra and salt, stir well.

Add the washed, trimmed and chopped Jamaican callaloo and two tablespoons of water. Turn the heat to medium/low, cover the pot and cook for 5-6 minutes. Stir every couple minutes to ensure nothing sticks.

I added 4 Wiri Wiri and 1 bird’s eye pepper WHOLE to the pot and kept them WHOLE during the entire cooking process. This way you don’t get the raw heat of the peppers, but flavor from the oil on the skin of the peppers. Later on you may fish them out and discard, or leave them for people who enjoy heat to crush them as they eat. Which is what I did with my Sada Roti.

Remove the lid, add the washed/chopped spinach and mix well. Cook uncovered for 4-5 minutes.

At this point you’ll check and adjust the salt to your liking. Burn off any liquid at the bottom of the pot and turn off the stove.

Should you want to add a bit of coconut milk to the festivities, you’d skip the water I added and add 1/2 cup of coconut milk. Ginger, turmeric and/or roasted cumin (geera) would make great additions as well.

As mentioned above I tucked in with Sada Roti, but steamed rice, boiled dumplings, ground provisions or even simply boiled potatoes would be excellent with this. If all fails, toast some bread and enjoy yea.

Fluffed rice
Gluten Free Vegetarian

Festive Tomato Rice.

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This is one of my go-to recipes when I’m hosting people, especially around the holiday season (though I did share a Festive Christmas Rice recipe a few years back), thus the name ‘festive tomato rice”. Quick, easy and delicious, there’s absolutely no reason to not make this dish.

You’ll Need…

2-3 large ripe tomatoes
3 tablespoon coconut oil (adjust)
1 1/2 tablespoon salt (divided)
1 1/2 teaspoon black pepper (divided)
2 tablespoon tomato concentrate (paste)
1 med onion (diced)
5-7 cloves garlic (crushed)
2 scallions (chopped)
1 stalk celery (chopped)
2 bird’s eye pepper (chopped – optional)
1/2 teaspoon roasted cumin (geera)
3/4 teaspoon smoked Paprika
3 cups Basmati rice (washed)
4 1/2 cups chicken stock * see note below
2 tablespoon parsley

Notes! Use vegetable stock instead of chicken, to make this dish vegan / vegetarian friendly. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I recommend that you use the video below to follow along as much more about the recipe is discussed there.

As your oven preheats to 425F, remove the stems and core from the tomatoes and cut them into 1/4s. Place them skin side down on a lined baking tray and top with the oil, 1/2 of the black pepper and 1/2 teaspoon of salt. These go into the oven on the middle rack for 20-25 minutes uncovered. Once done, remove and allow to cool.

Place a wide pan on the stove on a med/low heat and add the oil from the baking tray we used, followed by the onion, garlic, celery, remaining black pepper and scallion. Lower the heat and add the remaining salt and Bird’s Eye Pepper. Stir!

Add the paprika, cumin, stir and continue cooking on low.

After 3-4 minutes, add the tomato paste and the juices from the roasted tomato (see the video). Stir well to bring out the natural sweetness of the tomato paste.

Remove the skim off the roasted tomato (discard) and give them a rough chop before adding it to the pan.

Raise the heat to medium and cook for 2 minutes, stirring as it cooks so it doesn’t burn due to the natural sugar from the tomato.

Add the washed rice and stir well to coat each grain with that lovely tomato base we created.

In goes the stock (I explain how I determine how much liquid I need in the video below), remember if making this vegan or vegetarian, you will not be using chicken stock as I did. Bring to a boil, then reduce to a simmer, lid on and cook until the rice is plump and all of the liquid is gone. TIP! Adding a bay leaf and fresh thyme will add additional flavor.

Thirteen minutes later, shut off the stove. Add the chopped parsley at the top, place the lid back on and let it sit (stove off) on the same burner you used.

Give it about 10 minutes, then use a fork to fluff and mix the rice! Get ready to enjoy it on it’s own or as a side to other dishes on your dinner table.

Gluten Free Vegetarian

Bhagi – Spinach With Okra.

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Yes, for the untrained eye and palate this may appear as Callaloo (in a post apocalyptic world where crab, crayfish, lobster, shrimp, salted pigtail, smoked turkey etc no longer exist), however this is just another form of Bhagi to me. Served with hot Sada Roti and lime peppersauce on the side for what is a very comforting vegan meal.

You’ll Need…

1 tablespoon olive oil
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
4 Bird’s Eye peppers (chopped)
1 lb okra (trimmed and cut)
2 lbs spinach (washed/chopped)
3-4 tablespoon water
1/2 teaspoon salt (adjust)
1-2 tablespoon coconut cream
6-8 grape tomatoes (chopped)

Notes! Please use the video below to follow along as much more about the recipe is explained there. if making this dish gluten free, please refer to the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Prep the spinach by washing well and give it a rough chop. With the okra (say ochro) wash, remove the stems and cut into 1/4 inch wheels.

Heat the olive oil (any oil you prefer using) on a wide/deep saucepan on a medium heat. Add the onion, garlic, black pepper and in my case I used Bird’s Eye peppers for a bit of heat. You may use any hot pepper you like or can source and in the amounts you can tolerate. Should you not enjoy spicy foods, this is optional. Reduce the hat to low and cook for about 4 minutes.

Turn the heat back up to medium and add the okra, stir well and cook for 3-4 minutes before adding the spinach.

It will pile up but as it cooks the spinach will wilt and you’ll have enough room for everything. You may use a lid to help create steam should you wish to quicken this step. This is when I added the water to help create that steam.

It’s then time to add the salt, chopped tomatoes (use any tomato you may have on hand) and the coconut cream. Turn the heat down to med/low and with the lid on (slightly ajar) cook for 25-35 minutes.

It will not be a ‘pretty’ dish and the texture may be a bit ‘slimy’ due to the inclusion of the okra. However it’s ranked as one of the top vegan dishes you’ll ever make.

It’s now time to personalize things a bit. taste and adjust the salt to your liking and this is when you’ll also decide if you want it a bit runny or as in my case, I gave it another 5-7 minutes to tighten up a bit more (got rid of all the liquid).

Gluten Free Vegetarian

Discover the Secret to Perfectly Spiced Stewed Pumpkin – Flavorful and Healthy!

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Stewed Pumpkin or Pumpkin Talkari (takari) is definitely one of the easiest vegan dishes you’ll ever bless your tastebuds with. I have shared the Stewed Pumpkin With Salted Cod, Curry Pumpkin With Shrimp and back in 2012 we did the Stewed Pumpkin With Shrimp, this vegetarian version is still ranks as my fave.

You’ll Need…

2 tablespoon olive oil
7 cloves garlic (minced)
1 teaspoon Caribbean Green Seasoning
1/2 teaspoon black pepper
5 lbs pumpkin (peeled, washed, sliced)
1 medium onion sliced
3/4 teaspoon salt (adjust)
1/2 Scotch Bonnet pepper (optional)
1 tablespoon brown sugar

  • 1/4 cup water (optional)

Notes! May I recommend that you follow along with the video below as much more is discussed there. Traditionally you’ll find that people use a bit of ground roasted Geera (cumin) in the recipe, however I’m not a fan of cumin, so I don’t. Additionally, mom would always add a bit of prepared salted Cod (saltfish) or shrimp to her stewed pumpkin. Those recipes are available here on the website as well. I wanted to keep this version fully vegan/vegetarian.

IMPORTANT! If you’re making this recipe gluten free, please go through the full list of ingredients to make sure they meet your specific gluten free dietary requirements.

Peel, wash and slice the pumpkin. Yes, you may use your fav squash with similar results. My preference would be Butternut Squash if Caribbean (Calabaza) pumpkin is difficult to source.

Heat the oil in a deep pot on a medium flame, then add the olive oil followed by the garlic. Turn the heat down to low, then add the Caribbean Green Seasoning and cook for 3 minutes.

Turn the heat back up to medium and add the prepared pumpkin and stir well. This is when you’d add the water to help bring it to a boil. Add the salt, onion and Scotch Bonnet pepper. Remember to wash your hands with soap and water after handling such hot pepper. And use as much spicy pepper (any spicy pepper you like) as you can handle. Leave it out if ‘spicy’ is not your thing.

If you wanted to add a teaspoon of ground roasted cumin (geera) you may do so now. Alternatively you could have added a teaspoon of cumin seeds with the garlic at the start.

Mom was insistent that pumpkin is naturally sweet and didn’t need any sugar (when I told her what I was making for dinner with the last of the frozen buss up shut aka paratha roti she left before they left Canada for the winter). Yea, add the brown sugar now. Stir well, place the lid on the pot and bring to a boil.

Once it comes to a boil you have two options, leave the lid on slightly ajar or as I did, remove it completely. Turn the heat to med/low and cook until everything breaks down. You will notice (as explained in the video) that the pumpkin will release a lot of natural liquid and according to my family, stewed pumpkin is judged on how dry (without burning) you get it at the end.

It will take between 35 and 45 minutes to get to the right texture and you will be required to stir it relatively often as the sugars will want to assist it in burning in the area directly above the flame source. Scrape the bottom of the pot as you stir.

In the pic above you’ll see how dry (yet creamy) my stewed pumpkin turned out (a spatula can stand upright). Taste and adjust the salt to your liking and you’re done.

Served with your favorite rice, Sada roti or as I do sometimes.. on it’s own! It’s that good! If you’re interested in a version of Stewed Pumpkin with slated Pigtails, drop a comment below and I’ll get to it soon.

Vegetarian

Masala Mushroom Recipe.

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If you’re looking for a quick and tasty meat free (vegan/vegetarian) dish banging with exotic flavors, look no further. This Masala Mushroom is guaranteed to deliver, without being overly bold with spices. And it works great with basic button mushrooms, which can be very affordable.

You’ll Need…

2 lbs mushrooms (cleaned and cut in 1/2)
3 tablespoon coconut oil (divided)
1 teaspoon salt (divided)
1/2 medium onion (sliced)
5-7 cloves garlic (smashed)
1/4 Scotch Bonnet Pepper (sliced)
1/4 teaspoon black pepper
1 medium tomato (diced)
1 1/2 cup water
1/2 teaspoon cumin seeds (geera)
1 teaspoon Anchar masala
1 1/4 tablespoon curry powder
1 tablespoon Caribbean Green Seasoning
2 tablespoon cilantro (chopped finely)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Additionally you may make this as spicy (hot pepper) as you can tolerate and the Anchar Masala can be found at your local West Indian grocer or online.

Prep the ingredients as necessary.

Place a wide frying pan on a med/high flame with 1/2 of the coconut oil, then add the mushrooms and stir well.

Add 1/2 the salt and cook on the high heat for about 8-10 minutes. The mushrooms will shrink, let out moisture (this is why we need a wide pan) and take on color, as that liquid evaporates. We need that color to happen as explained in the video. Set the mushrooms aside and get a saucepan on a medium flame.

Add the remaining coconut oil, onion and garlic. Turn the heat to low and cook gently so we don’t burn the garlic, for about 3-4 minutes.

After which you’ll add the Scotch Bonnet, black pepper and cumin (geera) seeds and continue cooking. Four minutes later add the curry powder and Caribbean Green Seasoning and stir well. Continue cooking on a low heat.

Now add the remaining salt, turn up the heat to medium/high and add the water. Bring to a boil, then add the Anchar Masala and diced tomato. Cook on a medium heat for about 4 minutes.

At this point I used my stick blender to puree everything to give me a sort of thick sauce or gravy, before adding the previously cooked mushrooms to the pot. This step is optional, but I like the overall texture of the gravy by doing so.

Bring it back up to a boil and all it needs now is a couple minutes to heat through the mushrooms and for them to absorb that lovely curry goodness we created. Taste and adjust the salt to your liking and as you turn off the stove, add the cilantro (or Shado Beni).

Vegetarian

Quick and Easy Black Eyed Peas in 25 Minutes.

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Over the years I’ve shared several Black-Eyed Peas recipes around this time of the year. Many people believe that by cooking such peas as we usher in the new year, it would align us with good luck throughout the year. Any Truth?

You’ll Need…

2 cans black eyed peas (drained/rinsed)
1 1/2 tablespoon golden brown sugar
1 tablespoon olive oil
1 cup diced bell peppers
1 small carrot (sliced thin)
1 medium onion (diced)
2 scallion (chopped)
4 cloves garlic (smashed)
1 scotch bonnet pepper (optional)
6 sprigs thyme
1 large stalk celery (diced)
2 cups diced pumpkin
1 tablespoon Worcestershire sauce
2 tablespoon coconut cream
1 teaspoon salt | 1 teaspoon grated ginger
1/2 teaspoon black pepper
3 1/2 cups water
2 tablespoon chopped parsley

Notes! It’s important that you watch the video below as much more is discussed there and it’s where I explain the ‘browning’ process in more detail. If doing this recipe fully vegan, you’ll need to omit the Worcestershire sauce as it will contain anchovies.

Prep all of the ingredients and set them aside. With the canned black eyed peas… remove from the can, rinse and drain. Rinsing with cool water will remove most of the brine and sodium it’s packed in.

Heat the oil in a deep pot on a med/high flame and add the brown sugar. Stir – it will melt, froth and go a deep amber colour, this is when you add the black eyed peas to the pot and stir well. Be very careful when doing this step as you’re adding something wet to hot oil and caramelized sugar. As explained in the video, should the sugar go black STOP. Allow the pot to cool completely, wash and dry it and start over or you’ll be left with a bitter tasting dish.

At this point you’ll then add all of the other ingredients, except the parsley and stir. Bring to a boil then reduce to a rolling boil and cook for 20 minutes.

The Scotch Bonnet pepper is optional. Should you want to add a bit of tomato paste, Caribbean Green Seasoning, soy sauce or diced tomato. Should you not have coconut cream, you may add 1 cup of coconut milk and cut back on the amount of water you use.

At the 20-22 minute mark you’ll then taste and adjust the salt to your liking and get the gravy to the consistency you like. In the video I spoke about how to get it naturally thicker.

As you turn off the stove add the chopped parsley and stir well. Enjoy… Happy New Year!

Gluten Free Vegetarian

Poi Bhagi aka Malabar Spinach Recipe.

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Here’s another delicious vegan / vegetarian recipe which I can’t believe I’ve not shared with you all yet. Maybe is due to the fact that I didn’t know much about this dish growing up in the Caribbean, as the choice for making bhagi (spinach dish) was always Chorai (aka Jamaican Callaloo), Dasheen Bush (tender leaves of the dasheen or taro plant) and Pak Choi. The odd time my aunt would put Malabar Spinach in her Dhal, so I that was my real introduction to this leafy green.

You’ll Need…

2 tablespoon olive oil
1 medium onion (sliced)
2 cloves garlic (sliced)
1 Pimento pepper aka seasoning pepper (sliced)
1/2 teaspoon cumin seeds (geera)
1 medium tomato (diced)
1 teaspoon turmeric
1 1/2 lb Malabar spinach
1/2 teaspoon salt

Notes! Please follow along with the aid of the video below as some tips may not be in this post. Especially how I explain how to trim and use the Malabar Spinach. Should you be doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Wash, trim and drain the Malabar Spinach (we say Poi Bhagi in Trinidad and Tobago). As explained in the video the bigger leaves I ripped into smaller pieces and the tender stems/vine I cut smaller and used in the dish.

In a saucepan on a medium flame add the olive oil, then the sliced onion and garlic. Give it a stir then add the cumin (geera) seeds and sliced Pimento pepper. This is NOT a hot pepper, however you may add any spicy pepper you like and in the amounts you can tolerate. Turn the heat to low and cook for 3 minutes.

It’s then time to add the sorfran (Turmeric) and stir well.

Cook for another 2-3 minutes on low. Then turn the heat up to medium and add the prepared Malabar Spinach. It will pile up, but as it cooks it will wilt.

As it cooks down (be sure to stir well) add the diced tomato to the pan.

Top with the salt. Should you want to add a tablespoon or 2 of coconut cream, now would be the time to do so. Once it comes to a boil (yes natural juices will sprout), reduce to a simmer and cook for about 20 minutes.

At this point the stems should be tender, if not cook a little longer. To personalize the dish, taste and adjust the salt if necessary and you decide if you want a slight sauce or gravy. I didn’t so I turned the heat up and cooked out that liquid until dry.

My two fav ways to enjoy this lovey vegan dish is on top hot steaming rice or as a side with Sada Roti. You’d basically treat this as you would any Spinach or Bhagi dish.

Gluten Free Vegetarian

Delightful Curry Tomato.

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Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.

You’ll Need…

3 tablespoon olive oil
1/2 teaspoon mustard seeds
4 cloves garlic (smashed)
1 medium onion (large chunks)
1/2 teaspoon black pepper
2 green peppers (watch the video)
1 tablespoon curry powder
2 cups tomato puree
3/4 teaspoon sea salt (adjust)
5 medium tomato in chunks
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
3/4 tablespoon ground masala
3 tablespoon water
10 cherry tomato
1/2 cup chopped chives

  • Notes! 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 requirements. Especially the curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.

Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.

Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.

Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.

The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.

Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni (culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.

Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.

A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.

Vegetarian

Delicious Curry Potato With Spinach.

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Unlike 95% of the curry dishes you’ll find in the Caribbean, where there’s usually a gravy or sauce, this one is dry. Don’t let the word ‘dry’ confuse you into thinking it will be bland and reminiscent of cardboard. Quite the opposite.. it’s banging with flavor and I can guarantee you that you and your family will quickly fall in love with this dish.

You’ll Need…

4 large potatoes
2-3 tablespoon coconut oil
13/4 lb spinach
3/4 tablespoon salt (divided) | 1/2 teaspoon black pepper
2 medium onions (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon cumin seeds (geera)
1 1/2 tablespoon curry powder
1 medium tomato (diced)
2-3 tablespoon water
6 bird’s eye pepper

Peel, cube (large pieces) and wash the potatoes. Then put them into a pot with water with 3/4 of the salt and bring to a boil. Reduce to a rolling boil for 15-20 minutes (until tender). Drain and set aside.

In a deep pot heat the coconut oil (or any oil you prefer using) on a medium flame, then add the onion, garlic, Geera (cumin seeds) and the Bird’s Eye pepper (leave whole – don’t break or cut – UNLESS you want the raw heat). Go in with the fresh ground black pepper and turn the heat to low and let it gently cook for 3-4 minutes.

It’s time to add your curry powder (heat still on low) and stir well. The goal is to bloom or release the spices which makes up a good curry powder. For a bit of balance, add the diced tomato, remaining salt and the water. Cook for a further 3-4 minutes.

Add the pre-boiled potato to the pot and stir well. Heat up to medium now so we can get a slight crust to the potato.

After about 5 minutes add the washed and drained spinach. It will pile up, but rest assured it will wilt. 5 minutes later and you’re done!

Remember to taste for salt and adjust to your liking and cook the spinach to the way you enjoy it. For me, it’s just past when it wilts down. BTW, you can always add a bit of coconut milk or cream at the start when cooking out the curry base for even more flavor. You may use any spicy pepper you like or feel free to leave them out if heat is not your thing.

My fav way to enjoy this dish? Top with a couple over-easy eggs and boom! #Breakfast Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Tasty Oven Roasted Cauliflower.

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Due to the massive demand for Vegan, Vegetarian and Ital recipes, I launched a new series on YouTube, I call #MeatFreeMondays In doing so, I had to find a simple way to make Cauliflower tasty and stand out. Now… If you follow me on Instagram you would have already seen me bash Cauliflower as being the lamest vegetable on the planet. I have no love for this vegetable.. NONE! I’m much more of a fan of it’s cousin, Broccoli.

You’ll Need…

1 large cauliflower
1/2 – 3/4 cup olive oil
1 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
1/2 teaspoon black pepper
1 teaspoon sea salt (divided)

Note – use smoked paprika instead of the curry powder should you want a different flavor profile. 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.

Preheat the oven to 425 F

Then wash and cut the cauliflower into large pieces (I did 1/4s).

In a bowl, mix the olive oil, black pepper, 1/2 the salt, curry powder and green seasoning. Mix that well.. you now have a simple but marvelous marinade/dressing for the cauliflower pieces.

Place the cauliflower onto a baking tray and brush it with the dressing. Be generous on all sides.

Sprinkle on the remaining salt, then into the oven on the middle rack. (reminder 425 f).

35 minutes later and you’re done. However, for more of a golden/roasted color, you can keep it in for a bit longer. Remember to use the oil on the pan to brush the cauliflower after 15 minutes into roasting.

Note. Depending on how large the pieces of cauliflower you use are, it may take longer to fully cook.

Simple and delicious.. even for someone who regularly hates on cauliflower on Instagram. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Oven Roasted Tomato Choka #MeatFree

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CHOKA! That heavenly, spicy vegan dish.. packed with roasted tomatoes, garlic and thinly sliced onions! If you’ve had it, you’d know what I mean. I guess this would be like a Caribbean version of Salsa? While ‘baigan’ (eggplant) choka is still the love of my heart, I’m a HUGE fan of tomato choka and since tomatoes are usually cheaper in the grocery, it’s made very often in my kitchen. Without a doubt, you’ll be hard-pressed to find a more delicious vegetarian dish.. just the simplicity of it!

You’ll Need…

8-10 ripe tomatoes
4 cloves garlic
1-3 scotch bonnet peppers
1 tablespoon sea salt (divided)
3 tablespoon olive oil (divided)
1 tablespoon finely chopped parsley
1/2 red onion (any onion will work)

Note : I used 3 green scotch bonnet peppers.. the green (less mature) will have a ton of flavor, but without the raw heat. That said, be smart and use the variety and amount of pepper you have/can tolerate. Remember to wash your hands with soap and water immediately after handling such hot peppers.

Remove the stems, wash and core (remove the tough area where the stems were with a pairing knife) off the tomatoes. Dry them with paper towels, then onto a lined baking tray, along with the peppers. Drizzle on 1 tablespoon of the olive oil and sprinkle on 1/2 the salt. Toss to coat everything.

Into a 525 F oven on the middle rack. After 5 minutes, remove the peppers and into the mortar. Allow to cool for 1-2 minutes, then remove the stems of the peppers, add the remaining salt along with the garlic.

Crush until you have a somewhat smooth paste.

After 25 minutes the tomatoes will be roasted and ready for use. You may remove the skins or keep them for that lovely smoky flavor. I kept the skins on 1/2 the tomatoes and tossed out the rest.

Add them individually into the mortar and crush. Please be mindful that they may “pop” when you first start crushing and hot juices may go flying at you. Crush until smooth, but with a bit of tiny chunks. Continue with the rest of them. If theres juices accumulated in the roasting tray, pour that into the mix too.

Give everything a good mix, then top with THINLY sliced onion. I used a red onion, but any onion you have on hand will work. Thinly sliced though.

Heat the remaining olive oil in a frying pan (until you see whispers of smoke), then pour directly onto the onions. This step is what we refer to as “Chunkay”. By pouring the hot oil over the onions, you’ll get a lovely flavor and it will slightly cook the onions and take away some of it’s pungency.

Top with the chopped parsley and stir well to combine everything. Hopefully you have some hot Sada Roti and a couple slices of ripe avocado to enjoy the perfect meal. Remember you can use this as a dip or salsa with your fav toasted bread or corn chips.

Garlic herbed mushrooms in a red pot with a wooden spoon
Gluten Free Vegetarian

Garlic Herb Mushrooms.

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I guess I should start off with the customary Nothing About The Recipe Is Caribbean! That said, this Garlicky Herb Mushrooms was one the most requested recipes last year, after I posted a pic on Instagram. It was only natural that it was part of my #MeatFreeMondays series on YouTube.

You’ll Need…

1 lb button mushrooms (cleaned)
2 tablespoon olive oil
1 1/2 tablespoon butter
1 medium onion (diced)
3-5 cloves garlic (crushed – depends on how much you like garlic)
3-4 sprigs thyme
1 tablespoon parsley (chopped)
1/4 teaspoon salt
3-4 tablespoon white wine
1/4 teaspoon black pepper
1/4 teaspoon pepper flakes

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.

Cleaning Mushrooms – You’ll see TV chefs and food personalities recommend using a brush to brush off any dirt off the mushrooms and to never wash them. NOPE! Not for me. I wash and air/paper-towel dry my mushrooms. I know too well the kind of dirt they grow in. Just my personal choice.

In a wide pan on a medium heat, melt the butter in the oil, then add the onions. Immediately turn the heat down to low and cook gently for 3 minutes.

After-which, turn the heat back up to medium high and add the mushrooms. Stir well to coat with the onion flavored oil/butter combo.

BTW, the bigger mushrooms I cut in half. The reason why I recommend a wide pan above, is so each mushroom can touch the surface of the pan. We’ll get a lovely color and caramelization.

After about 7-9 minutes, you should see the mushrooms shrink in size and develop some color. The bottom of your pan will have brown spots (that’s FLAVOR).

It’s now time to get that ‘flavor’ working for us. Pour in the wine to degalze the bottom of the pot (use apple juice or veg stock if you want). Cook for a minute, then add the pepper flakes, parsley, thyme, salt, black pepper and garlic. Stir well to get all that garlic and herb niceness all over the mushrooms. Turn the heat back down to low as we don’t want to burn the garlic and herbs.

Cook for a further 2-3 minutes.. basically until the garlic warms through and perfumes the dish.

Definitely not a “Caribbean” dish, but mushroom lovers will be thank you for making this one. I guarantee you this Garlic Herb Mushrooms will be a regular on your menu and you will get requests for it.

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