Sunday, June 14, 2009
Do not remove this blog from your list as I will keep it open for people who want to see the old recipes. Feel free to add and check out my new blog spot which would be updated twice a week or once a week depending on the situation. I am still trying to work out the kinks on the site but it is good enough for the viewing public. Enjoy
Sunday, June 7, 2009
Please click here for my new blog
I was lucky enough to be raised my my grandmother when I was young. She was from St. Lucia another island close to Barbados. The dietary habits of both St. Lucia and Barbados vary even if there are in close proximity to each other. St. Lucians eat more Caribbean roots than their Barbadian counterparts which is unfortunate as they taste much better than rice or pasta and have a higher nutritional value. Ground provisions include, yams, sweet potato, green banana, dasheen, tania, eddos, breadfruit, cassava even if green banana is not a root is is still considered in this category. They all are high fibre esp cassava one of my versatile favourites. When I was growing up in Barbados I would eat these ground provisions steamed with a protein at that time fish. I remember only wanting to eat these things and never pasta or rice. It was very strange for a child not wanting pasta and these things my mom said but very good none the less. When I went vegan I continued eating roots and my dad would make this spicy sauce with brussel sprouts and serve this in a bowl full of cooked green bananas. (GREEN BANANAS DO NOT TASTE LIKE RIPE BANANAS WHEN COOKED.)Unfortunately this meal was good but it lacked the protein to be balanced and in my opinion. I am yet to develop a recipe with beans and ground provisions. I was in the supermarket yesterday and I picked up some fake chicken strips by morning star which claim to be vegan. I am not a mock meat fan but I had bought some yam and some green bananas earlier and I was trying to decide what sauce I would make with it. I decided to do a spicy Caribbean style curry and serve the ground provisions whole or "stretched out" according to my mom. This is a no frills way of eating these just cooked with some salt and served with a flavourful sauce. You can served with other cooked veg like okra and carrots to make up the plate. You can also rub some vegan butter on the top of your ground provisions before adding the sauce. I tried out my homemade pepper sauce with this dish and it was so good. I finally perfected it after calling my dad who told me to add water, vinegar and sugar to the killer hot sauce. So when you are in the supermarket and you go to the so called "tropical" section and you see these roots do not get scared to buy one and try. If you need any help in cooking email me with your questions. I think I do not eat enough roots esp since I am close to the Caribbean region but I will eat more roots be4 I am somewhere where I can hope to find some in the "tropical" section.
Thursday, June 4, 2009
Wednesday, June 3, 2009
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Sunday, May 31, 2009
Friday, May 29, 2009
Tuesday, May 19, 2009
I was speaking earlier about vegan packed lunches especially when we travel on airlines that do not provide meals anymore.
I have been tossing up a few ideas in my mind and I decided I should do some Vegan Cornish Pasties. This was the packed lunch I learned about at secondary school . It is a short crust pastry which I use most of the times for all my pastries and it is filled with grated potato,tvp and carrots. This is not only filling, but it should not get soggy, and it is something tasty. The original recipe I had used lard and even in pre vegan days I never used lard I always use to make vegan shortcrust pastry from since I was about 14 years old. I have selected 2 fillings for these Cornish pasties: lentil,carrot with a cumin and curry flavour.
and veganized Cornish pasties which is ground tvp,grated potato and grated carrots.
I will have the lentil and my husband would have the tvp one.
Note these can be miniaturized especially if you are having a party.
I was also interested in doing a Jamaican Vegan Patty. I loved Jamaican patties in my pre vegan days the spices and the soft yellow pastry. This to me was a fusion patty of British with a Jamaican influence. I work on developing the vegan Jamaican patty a little later.
Today I will post a mini tutorial on making shortcrust pastry and how to handle short crust pastry. There are a few faults in pastry making and there were drilled into my brain in secondary school. Many people are afraid to make pastry as they see this as something only for restaurants. You can make your own pastry and store it in the fridge and then use later.
I am pressed for time so I will make these Vegan Pasties in 2 days. Today I would make the pastry and store it in the fridge and a filling and tomorrow I would make the rest. It is better you bake these pasties just before you leave on a picnic or a flight and wrap in paper or a brown paper bag as it will not get soggy this way.
Other ideas for packed lunched is a slice seitan and vegan cheeze "platter" with grapes and vegan crackers.
Super stuffed potato is a potato that you bake and slice in half scoop out the inside and mix with chilli ,tofu ricotta(optional ) and veggies of your choice.Stuff the contents in the halves and re wrap with foil and bake again for another 10 mins. All you need to do is remove the top of foil and eat and this is not very messy.(Just remember to bring a fork if that is allowed in the plane)
Sandwiches are great too but try to avoid adding soggy causing ingredients like vegannaise and those things. You have to channel your inner sandwich artist and, if you want a condiment place it on the protein source and cover with lettuce. I cannot stand sandwiches with soggy mayo or ketchup on it always turns me off.
Hummus is not such a good idea because I think they consider that a "liquid"
A personal tofu quiche is great with spinach and this can be eaten at room temperature without tasting too yucky.
Cold noodle salad with vegan beef or seitan strips is lovely but be sure to eat this as soon as you can to prevent food borne illness.
There is a vegan lunchbox website as many of you know that has some interesting ideas for packed lunches with interesting lunchboxes which I wish I had because I would do more inspiring packed lunches.
Sunday, May 17, 2009
Wednesday, May 13, 2009
It has been bought to my attention that people have been re posting this recipe without my permission
I will post the turnover recipe there at there between July 26th- August 5th 2009 in my new blog.
Sorry for the inconvenience
Sunday, May 10, 2009
PLEASE CLICK HERE TO VISIT MY NEW AND EXCITING BLOG
It is Sunday and it means that I have to prepare some food that we would consume for the week. I was looking at the Vegan Dad website and he made some chickpea cakes that had more of a seafood spin to it even if it was not intentional for him.I tried them and I loved them. I grilled them instead and I made a vegan butter sauce from scratch. I am developing this recipe still but you can give it a try with a mild tasting protein. I do not think this would be great on tofu but someone can prove me wrong.
"Vegan Beurre blanc"
Soy milk,tahini,eshallots,brown vinegar,lemon juice, black pepper and garlic crushed. You can mix in some vegan margarine if you want to thicken this sauce. This sauce was so good. It tasted like something you would get in a fine restaurant. I did not like such a spicy chickpea cake with it though. I would in the future ease off the pepper sauce in his recipe so that the cake would be more mild so when you pair it with the vegan butter sauce it would be so great. This was so good. Please try it. Vegan Dad did a good job with developing the chickpea cakes. So try it with cooked vegetables as it is a good dinner meal especially if you are having omni guest over.
For those who wrote me about the turnover recipe I will post it this week on the blog.
Tuesday, May 5, 2009
Hey readers I moved my blog click here for my new blog
I did not have a clue of what to pair my quinoa with . I mean it is complete in itself so it was ok but I need extra protein. I decided to crack open a can of black beans which I was trying to avoid and make something strong that could pair with the light cold salad. I may pair gluten slices with it next time. I really enjoyed quinoa for the first time in a long time and black beans which I tend not to like too much. I am a big red bean fan.
My French is really improving. I am even writing letters and emails in French. If I see an increase in French visitors to this blog I would post the French and English versions to the recipes.That is a big IF.
1 can of black beans drained
some salt to taste
pinch of cayenne pepper
some bajan seasoning optional
chopped shallots (in France they call it eschalots I hope I am referring to the same thing)
little tomato paste
The breading you mix some wheat or gluten free flour and some sesame seeds ,breadcrumb and some more yeast flakes
I use a little bit of olive oil to grill these and I served with salsa
I do not think it would be a good idea to pair this with quinoa but we wanted it so who is stopping us.
I would pop these in some pita with salad and avocado instead
They are full in flavour trust me and if you are like me add some extra pepper lol
WHY ARE U ON THIS POST I MOVE THIS BLOG CLICK HERE TO CHECK OUT MY NEW BLOG VEGAN IN THE SUN
I really hate to light my oven. It does not cooperate with me. It is embarrassing as hubby would come and light it and give me "the look". I usually have a glass of soy milk directly after my workout. I also have something sweet, may it be juice or whatever. I decided since hubby was at work I would make some sticky, hearty chews to keep in the fridge for post training. I came across many post of the no bake vegan cookie...Great! no oven. I whipped up a little batch of these and I must say the taste is heavenly. I used some high quality dark chocolate,peanut butter, oats, wheatgerm, golden flax seeds, sesame seeds and pecans and I was very pleased. They did not hardened up as much as I expected but we like chewy treats.
Here is a photo of these treats that should not be over indulged in cough.. cough
Monday, May 4, 2009
HEY I MOVED MY BLOG CLICK HERE TO HEAD ON OVER TO VEGAN IN THE SUN
I have gotten lazy these past months and stop making my burgers from scratch but, those days are over. I have craving sometimes of something unhealthy and greasy and wrong in so many ways but when I look at my figure in the mirror I backtrack and I come to some middleground.
The middle ground is grilled tvp homemade burgers, homemade sugarfree wheat bread and 1 tbs of oil baked french fries.
Should I say more?
I usually use sweet potato instead because I know at least it gives me a little more than plain white potatoes.
The sweet potatoes at the supermarket look like if 20 horses ran through them so that was a big no no for me.
The bread was ok for me great for hubby.
I think I need to tweak that recipe a bit....I am thinking of using a flax egg and it needed some more gluten. I like my bread bouncy!
I remember I use to invite a few friends over in Barbados and I would serve this homemade Bajan vegan burger and sweet potato fries....now I just make this for me and hubby when we want junk food but do not want all the extra calories that come with it.
I tried to add some gluten flour in this burger and what a disaster.
I had to bake it out first to fully cook the gluten and then grill.
Cost me an extra 30 mins as I left all my binding agents in Barbados. I did use wholewheat breadcrumbs but I think it needed some flax meal or something to hold it together more. These burgers are soft in texture but full of flavour.
PLEASE NOTE THAT THE TURNOVER RECIPE WAS POSTED IN THE NEXT 5 POST SO I HOPE I DO NOT GET ANY REQUEST TO POST IT WHEN I DID.THE RECIPE IS HERE.
ANOTHER NOTE IS THAT THIS BLOG HAS BEEN MOVED OR SHOULD I SAY RELAUNCED SO CLICK HERE TO GO TO MY NEW BLOG
I remember on Sunday evening in Barbados as a child you would be looking forward to icecream from the truck or "bread". When we say bread in Barbados it doesnt mean a measly slice of bread. It is the numerous pastries that we enjoy on the island. I think Barbados has some of the best pastries there are. There are a mixture of British and Caribbean flavours. One that is a favourite of mine because it is not too too sweet is the coconut turnover which is just called "turnovers" in Barbados. I am not sure they are vegan as the recipe calls for milk and I use soy. I know one or two small bakeries in Barbados do not put cows milk in theirs but I cannot be too certain. I just love turnovers . Ok ok a turnover is a sweet dough filled with sweetened coconut with almond essence. It is baked and brushed with sugar water and sprinkled with sugar at the end. I love it warm with a cup of tea and I like my coconut dry. Some people like their coconut mixture a bit wetty or juicy but I love mine dry and not too sweet.
I am sorry I did not cut the inside of the turnover so you can see the lovely swirl of coconut mixture inside. I use wholewheat flour as I am not a white flour lover. These are usually brown or white you can find both easily in Barbados. Here is a photo of some I made during Easter for the hubby. He really loved them. Mine did not have a long shelf life though as they got hard after 3 days.
If anyone is interested in this recipe just leave a comment and I would post it.
I am a bit fed up sometimes as I post long winded recipes and I do not even know if anyone has a use for it. So let me know if anyone is interested in making some turnovers.
Tuesday, February 17, 2009
PLEASE HEAD ON OVER TO MY NEW BLOG CLICK HERE