Category: Recipes

I love stews because they’re so delicious and satisfying but when you think about local stews, sugar and oil comes to your mind. However,  I have a super easy healthier version that you can make for lunch or dinner in only 10 minutes.  Of course, like everything I prepare it is 100% Vegan.

he greatest thing about this recipe is that you can add any veggies you want BUT onions are the most important ingredient and a crucial one for the gravy.

You all know by now that I don’t use measurements when I cook (except for baking) but I will tell you how I made it. 🙂

INGREDIENTS

2 medium size onions (chopped roughly, NOT small)

1 large carrot (sliced)

1 large bell pepper (cut in long thin strips)

2 or 3 pimentos (chopped finely)

1 large sweet potato (cut in medium-size chunks)

Water (to cook the veggies)

Salt (to taste)

Black pepper  (to taste)

Onion powder (to taste)

All purpose seasoning (to taste)

Oregano/ Italian seasoning (to taste)

METHOD

In a large frying pan, on medium heat add a very small amount of olive oil (1 teaspoon). If you do not want to use any oil in this recipe, you can do it without as well (I tried both ways and it works).

When it is hot, add your onions and let it caramelize slowly. If you are not using any oil, add a very small amount of water and then add the onions. Make sure to stir the onions around so they can cook evenly, let them brown a bit but don’t burn them otherwise your stew will be ruined!

This step is crucial because it will create the gravy on its own when all your veggies and sweet potatoes are cooking. After that, add the bell peppers and pimentos and mix everything carefully. Add the carrots and mix everything.

Add some water to your pan to cover all the veggies and mix everything carefully, scrape out any pieces of onions or veggies from the bottom of your pan. Then add your sweet potatoes. Add your seasonings, mix everything and then cover until the sweet potatoes are cooked. You might need to add some more water during the process.

However, at the end of the cooking process, you should see a wonderful thick gravy forming (it shouldn’t be as liquid as water). Turn off the stove, let it cool and serve.

Enjoy!

There is nothing more comforting that super fluffy, southern buttermilk biscuits! (‘KFC’ sytle). You can eat it with your favourite Vegan ‘KFC’ “chicken” and some fries on the side. Of course, these are treats you can make once in a blue moon, so don’t start making them every day. I’m watching you!

This recipe will yield approximately 6 to 8 small-medium size biscuits. Don’t feel tempted to double the recipe, try it out first and if you like it (which I am sure, you will) you can make more.

So enough with the introduction, let’s start!

INGREDIENTS

2 cups of all purpose flour.

¼ teaspoon of baking soda

1 tablespoon of baking powder

1 teaspoon of salt

6 tablespoons of VERY COLD margarine or Vegan butter (cut it in small pieces)

1 cup of Vegan buttermilk (very easy to make, just measure one cup of VERY COLD unsweetened plant-based milk, add one tablespoon of vinegar, stir and keep it in the fridge until you are ready to use it).

Maple syrup or pancake syrup (optional)

METHOD

The KEY to the success of this recipe is in the margarine/Vegan butter and Vegan milk. Both need to be VERY COLD, particularly the margarine. So you need to work a little fast, remember we live in the Caribbean so once anything cold is out of the fridge things tend to warm up very quickly. Therefore, if you feel your ingredients are not cold enough, feel free to put them in the freezer for a few minutes. Do NOT take the margarine or milk outside until you are ready.

Preheat your oven to 230 degrees Celsius or 446 Fahrenheit (yep, it needs to be hot).

In a large bowl; combine the flour, baking soda, baking powder and salt. Whisk until well combined. Add the margarine and using a pastry cutter or a fork, cut the margarine into the flour until it resembles crumbs. Add the milk mixture and very carefully mix until it forms a very soft dough (do not overmix). Pour the dough into a light-floured board and knead the dough by folding it in layers (this is an important step because it is what makes biscuits flaky). Fold it around 7 times. You can add a little more flour if the dough is too stick.

Pat the dough out into the shape of a rectangle, if you want high-rise biscuits then your rectangle needs to be thick-ish (around 1 inch). Using a floured biscuit cutter or a cup (as I do) cut out circles like if you are making cookies. DO NOT TWIST THE CUTTER.

Place biscuits in a greased baking sheet and bake for around 13 minutes (mine took 15 minutes, it all depends on your oven). As soon as they are done, you can brush them again with a little margarine if you want (optional).

If you want a nice twist to it, before you bake them brush them gently with maple syrup or pancake syrup if you have, just a little bit. Brushing them with maple syrup will cause your biscuits to brown nicely and will add a very gentle, sweet little touch. So yummy!

The batch I made today is already gone so can’t wait to make more.

Hope you like them! 🙂

Today, I have for you a super yummy recipe that takes a little patience to make but it is worth it at the end so don’t rush it! 🙂

I am pretty sure if you are reading this it is because you are craving some comfort food like Vegan Pasta Alfredo,  my absolute scrumptious chocolate cake or what I am about to introduce you now: A super crunchy Vegan version of KFC!

Of course, no animals were hurt in the process. Like anything else, it is not something you should be eating often but instead once in a blue moon due to the fact that it is deep fried.

Having said that, let’s dive into today’s recipe.

NOTE: This is a recipe you need to start the DAY BEFORE  the actual date you wish to eat it.

INGREDIENTS

1 large block of medium-firm tofu (very important, if it is firm or soft will not work)

Around 1 ½ to 2 cups of Vegan “chicken” broth or any Vegan “chicken” (if you cannot find it, you can choose a veggie broth but might not have the exact same taste).

2 cups of unsweetened plant-based milk,

2 tablespoons of vinegar

Oregano or Italian seasoning

Garlic salt

Black pepper

Paprika

Around 2 cups of all-purpose flour

Oil for frying

 METHOD

1. Take the tofu package and place it in the freezer (unopened). Let it freeze completely until solid. After this is done, remove it from the freezer and allow it to defrost fully. Repeat this process twice. This step is essential for the success of your recipe (so do not skip it) because freezing it twice will change the texture of the tofu to a meaty-like texture and allow any flavours to soak beautifully.

2. After the tofu is defrosted completely, open the package and drain out all the liquid. You need to ensure all the water is out. Pat it dry with a clean cloth. If you have a tofu presser, use it to squeeze as much water as possible, you want the tofu to be dry. Be gentle with it though. If you don’t have a tofu presser, use two cutting boards and place the tofu in the middle and press to remove all the liquid. Once you finish this process, use a kitchen cloth to drain it again.

3. Break up the tofu with your fingers into medium sized pieces. You will see that the texture of your tofu changed completely and it no longer crumbles but instead you can easily break it.

4. You should have around 7 or 8 pieces. In a pirex dish add the tofu pieces with enough space between each piece. Pour the chicken broth (room temperature) on top of the tofu and let it soak.

5. In a bowl add your plant based milk with the vinegar, stir and wait for approximately 6 or 7 minutes until it curdles (your buttermilk). Set aside.

6. Take a large bowl and add the flour along with all the spices listed in this recipe.   I eyeball when cooking (most of the time) so just add a little bit of everything. Mix everything together.

7. Take one piece of the tofu without much liquid, add it to the milk mixture and then to the seasoned flour making sure every side is coated well. Repeat these steps with the rest of your tofu pieces.

8. Now, you are ready for the second round. This time you can add some crumble corn flakes to the flour to give it more crunch although this is an optional step. Take your pieces one by one and repeat the process stated in #7.

9. Deep fry the tofu in hot oil until a nice crunchy and golden brown crust has been created. It should take around 5-6 minutes per side but it all depends on how hot your oil is. Make sure to turn the pieces around so it cooks evenly on all sides.

10. Serve it with French fries, onion rings or simply with some creamy Vegan mashed potatoes.