VEGAN CARIBBEAN FEAST 🔥vegan brown stew
Recipes in this Video
Ingredients
- ●2 cups vegetable broth
- ●1 cup diced tomatoes
- ●1 cup chopped carrots
- ●1 cup chopped bell peppers
- ●1 cup chopped onions
- ●2 cloves garlic, minced
- ●1 tsp thyme
- ●1 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1 cup chopped potatoes
- ●1 cup green beans, trimmed
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onions and garlic, sauté until onions are translucent.
- 3Stir in chopped carrots and bell peppers, cook for 5 minutes.
- 4Add diced tomatoes, vegetable broth, thyme, paprika, black pepper, and salt. Bring to a boil.
- 5Reduce heat to low, cover, and simmer for 15 minutes.
- 6Add chopped potatoes and green beans, stir well.
- 7Cover and cook for an additional 20 minutes, or until vegetables are tender.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh herbs if desired.
Equipment
Coconut Rice is a beloved dish in South India, often served alongside curries and spicy dishes. It highlights the region's abundant coconut harvest, showcasing its versatility and flavor. Traditionally enjoyed during festivals and celebrations, this dish has gained popularity worldwide, inspiring various adaptations in different cuisines.
Ingredients
- ●rice
- ●coconut milk
- ●coconut flakes
- ●onion
- ●ginger
- ●garlic
- ●green chilies
- ●curry leaves
- ●mustard seeds
- ●salt
- ●oil
- ●water
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Soak rice in water for 30 minutes, then drain.
- 3Heat oil in a pot over medium heat until shimmering.
- 4Add mustard seeds and cook until they pop, about 1-2 minutes.
- 5Stir in chopped onion, ginger, garlic, and green chilies; sauté until fragrant, about 3-4 minutes.
- 6Add curry leaves and cook for another minute.
- 7Pour in coconut milk and water, then add drained rice and salt.
- 8Bring to a boil, then reduce heat to low and cover.
- 9Cook for 15-20 minutes until rice is tender and liquid is absorbed.
- 10Remove from heat and let sit covered for 5 minutes.
- 11Fluff rice with a fork and stir in coconut flakes.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water + coconut extract
Almond milk reduces calories while maintaining a coconut flavor.
coconut flakes
Healthier: toasted oats
Cheaper: shredded coconut
Toasted oats add texture and are often less expensive.
Techniques
Equipment
Also Known As
Pineapple salsa is a refreshing condiment that is popular in various cuisines, especially in tropical regions. It adds a sweet and spicy flavor to dishes.
Ingredients
- ●2 cups fresh pineapple, diced
- ●1/2 cup red onion, finely chopped
- ●1/2 cup red bell pepper, diced
- ●1/4 cup fresh cilantro, chopped
- ●1 jalapeño, seeded and minced
- ●1 lime, juiced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium bowl, combine the diced pineapple, red onion, and red bell pepper.
- 2Add the chopped cilantro and minced jalapeño to the bowl.
- 3Squeeze the lime juice over the mixture and stir to combine.
- 4Season with salt and black pepper to taste.
- 5Mix all ingredients thoroughly until well combined.
- 6Let the salsa sit for at least 15 minutes to allow the flavors to meld.
- 7Serve with tortilla chips, grilled fish, or chicken.
Equipment
Patacones, also known as tostones, are a beloved snack in Ecuador and across Latin America, made from green plantains. Traditionally enjoyed as a side dish or appetizer, they are often served with dips or topped with various ingredients. Their crispy texture and savory flavor have made them a popular choice in many modern cuisines, with variations found in Caribbean and Central American dishes.
Ingredients
- ●green plantains
- ●salt
- ●water
- ●oil
- ●garlic
- ●lime
- ●coriander
- ●pepper
Instructions
- 1Peel the green plantains and cut them into thick slices.
- 2Bring water to a boil in a pot and add salt.
- 3Add the plantain slices to the boiling water and cook until tender, about 10 minutes.
- 4Remove the plantains from the water and let them cool slightly.
- 5Heat oil in a skillet over medium heat.
- 6Flatten each plantain slice using a flat surface or a tostonera.
- 7Fry the flattened plantains in the hot oil until golden brown, about 2-3 minutes per side.
- 8Remove the plantains from the oil and drain on paper towels.
- 9Season with salt, garlic, lime juice, and pepper to taste.
- 10Garnish with fresh coriander before serving.
Ingredients
- ●1 small green cabbage, shredded
- ●2 large carrots, grated
- ●1/2 cup vegan mayonnaise
- ●2 tbsp apple cider vinegar
- ●1 tbsp maple syrup
- ●1 tsp celery seed
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the shredded cabbage and grated carrots.
- 2In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, celery seed, salt, and black pepper until smooth.
- 3Pour the dressing over the cabbage and carrots, and toss until everything is well coated.
- 4Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5Before serving, give the coleslaw a good stir and adjust seasoning if necessary.
Equipment
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