Caribbean Food

[GoodbyeGirl]

CARIBBEAN BLACK BEAN SOUP

2 1/2 cups water
1 14 oz can lite coconut milk
1 14.5 oz can diced tomatoes w/green chiles
1 7 oz pkg Fantastic Foods Instant Black Beans
1 14.5 oz can black beans
salt to taste
Tabasco sauce to taste
1/4 cup chopped fresh cilantro for garnish
In a soup pot or large saucepan, bring the water, coconut milk, and tomatoes (with liquid) to a boil over high heat, stirring often.
Whisk in the Instant Black Beans and season with salt and Tabasco.

Cover, turn off the heat, and let stand for 5 minutes.

Stir well and reheat if necessary.

Serve in soup bowls garnished with cilantro.

*from [U]Short Cut Vegetarian[U] by Lorna Sass

[GoodbyeGirl]

CANDIED TOSTONES (fried plantains)

large bottle of vegetable oil
As many browned plantains as you want to make
brown sugar (enough to make it as sweet as you like)

1) slice browned plantains chip style while heating a pot of corn oil to bubbling point... (or palm or coconut oil)...
2) when oil is to bubbling point pour in as much brown sugar as you want and stir well...
3) add the plantains and deep fry until they're as deep fried as you want them...

*note - plantains shouldn't be squishy/too soft to slice proplerly... as they don't slice well/fry well...

[GoodbyeGirl]

JAMAICAN YAM CASSEROLE

1 (16 oz.) can yams, drained
1/2 med. ripe plantain, thickly sliced
1/4 c. orange juice
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. pecans, coarsely chopped
2 tbsp. toasted flaked coconut

In a greased 1 quart casserole dish, arrange yams and plantain.
Pour juice over all.
Sprinkle with salt and pepper.
Top with pecans and coconut.
Bake covered in a 350 degree oven for 30 minutes.

Yield: 2 servings.

*From VegSource Interactive Newsletter Volume 1 Number 4 November 24, 1998
Copyright VegSource Interactive, November 24, 1998. All rights reserved.
Permission to quote newsletter is granted, as long as credit to vegsource.com is given.

[GoodbyeGirl]

TOMATO RICE

2 teaspoons vegetable oil
1/2 cup onion -- finely chopped
3 cloves garlic -- finely minced
2 1/2 cups vegetable broth
1 cup brown rice -- uncooked
2 medium ripe tomatoes -- peeled and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme

Heat oil in a medium saucepan over medium heat.
Add onion and garlic.
Cook, stirring frequently, 5 minutes.
Add broth and bring to a boil.
Add remaining ingredients.
Reduce heat to medium-low, cover, and simmer 45 minutes, until rice is tender and most of the liquid has been absorbed.
Remove from heat and let stand covered, 5 minutes.
Fluff rice with a fork before serving.

*from The Meatless Gourmet by Bobbi Hinman

[GoodbyeGirl]

CORN ON THE COB IN JERK BARBEQUE SAUCE

INGREDIENTS
ears of corn on the cob
jerk barbeque sauce
1 sprig of thyme for each ear of corn

METHOD
Preheat oven at 350° F/180°C
Remove husk and silk from corns and place on aluminium foil.
Pour on Jerk Barbecue Sauce making sure corn is fully coated.
Add thyme, secure ends of foil paper. wrap twice if necessary to prevent leakage of sauce.
Place on a baking sheet and put to bake for approximately 25 minutes.

*If placed under a grill, turn several times until done.

**from gracefoods.com

[GoodbyeGirl]

RASTA PASTA

INGREDIENTS
3 quarts (3 litres)water
1 lb. (450 grams) coloured penne pasta
1 tsp. salt
1 Tbsp. vegetable oil
1 medium onion, chopped
4 cloves garlic, chopped
2 small tomatoes, chopped
1/2 cup broccoli, cut intp florets
2 medium carrots, sliced
1/2 dozen string beans, cut in fours
1 Tbsp. soft vegan margarine
1 packet coconut milk powder
1 cup warm water
2 whole pimento berries, crushed
2 small bay leaves

METHOD
Put water to boil, add salt and vegetable oil.
Add pasta and boil for 10 minutes then drain, dip in cold water, drain and set aside.
In a saucepan melt the margarine, add chopped onion, garlic and tomatoes, sauté for about 2 minutes. Add carrots, string beans, broccoli and continue to stir fry for a further 2 minutes,
Dissolve coconut milk powder in warm water, add to the sautéed seasonings and vegetables along with crushed pimento berries and the bay leaves, cook for 2 minutes.
Add pasta and mix in with the other ingredients in saucepan for 2 minutes.

*from gracefoods.com

[GoodbyeGirl]

STUFFED VEGETARIAN TOFU

INGREDIENTS
1/2 medium sweet pepper, chopped
1 clove garlic, chopped
1/2 medium onion, chopped
4 slices ginger, crushed
2 slices scotch bonnet pepper
2 Tbsps. tomato ketchup
1 block firm tofu, cut in 1/2" slices
1/8 tsp. salt
1/4 tsp. sugar
2 Tbsps. soya sauce
1/2 tsp. bean sauce
1 cup all purpose flour
1/4 cup breadcrumbs
1 cup vegetable oil

METHOD
Heat skillet, sauté sweet pepper, garlic, onion, ginger and scotch bonnet pepper in 2 tablespons vegetable oil. Stir in Grace Tomato Ketchup.
Use a small paring knife to slit along the tofu slice to create an opening.
Squeeze gently, and stuff with sautéd mixture.
Lay stuffed tofu in platter with salt, sugar, soya sauce and bean sauce mixture.
Dust in flour and breadcrumbs lightly, heat remaining oil, fry until golden brown, drain on absorbent paper.

*from gracefoods.com

[GoodbyeGirl]

TEK YU MEAT OUT RICE

INGREDIENTS
1 cup brown rice
2 cups water
8 ozs. (225 grams) tofu, cubed
1/2 tsp. salt
3 Tbsps. vegetable oil
8 ozs. (225 grams) carrots, diced
4 ozs. (120 grams) string bean, cut into pieces
8 ozs. (225 grams) broccoli, cut into florets
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 stalk celery, thinly sliced
2 stalks scallion, chopped
1 medium onion, chopped
2 Tbsps. soya sauce
1 Tbsp. cumin seed

METHOD
Steam rice in two cups boiling salted water over medium heat. Set aside.
Season tofu with salt and set aside.
Heat 2 tablespoons vegetable oil in a large skillet / frying pan, and fry tofu, set aside.
Blanch vegetable in boiling water for 2 minutes, then drain.
Heat the additional 1 tablespoon oil in a large skillet / frying pan and sauté the chopped bell pepper, celery, escallion, onion and soya sauce.
Add tofu, steamed rice and blanched vegetables.
Mix in the soya sauce and cumin seeds.

*from gracefoods.com

[GoodbyeGirl]

HOMINY CORN PORRIDGE

INGREDIENTS
2 cups hominy corn, soaked overnight
5 cups water
1 cup soy milk
1/2 cup coconut milk
2 sticks cinnamon
1/2 tsp. nutmeg
4 ozs. (120 grams) granulated sugar

METHOD
Put the hominy corn in water and bring to a boil.
Lower the flame and allow to boil until the corn grains are tender, stirring occasionally.
Add soy milk and coconut milk, cinnamon powder and nutmeg.
Simmer until thickened. Sweeten to taste.

*from gracefoods.com

[GoodbyeGirl]

RIPE PLANTAIN SALAD

INGREDIENTS
3 medium plantains (half ripe)
2 large carrots, shredded
2 medium onions, chopped
1 large red sweet pepper, chopped
2 cans green peas
1/2 cup cider vinegar
1 tsp. prepared mustard
2 Tbsps. granulated sugar

METHOD
Boil plantains in skin to keep them firm. When cool cut into cubes.
Combine plantains, carrot, onion, sweet pepper and green peas.
Whisk together vinegar, mustard and sugar thoroughly.
Drizzle over plantain, toss well. Chill for 1 hour before serving.

*from gracefoods.com

[GoodbyeGirl]

TANGY PINEAPPLE CABBAGE

INGREDIENTS
1 lb. (450 grams.) cabbage
4 slices pineapple, drained and cubed
1 Tbsp. sugar
3 Tbsps. white cane vinegar
1 Tbsp. vegetable oil
1 tsp. onion, finely chopped
1/2 tsp. grated orange rind
1/4 tsp. ground ginger
1 stalk scallion finely, chopped

METHOD
Cut cabbage into 6 wedges.
In a skillet, bring 1/2 cup of the reserved pineapple liquid to a boil.
Add pineapple cubes to cabbage with remaining ingredients.
Cover, reduce heat and simmer until crisp tender or for 5 minutes.
Remove to serving platter and sprinkle with scallion.
Serve immediately.

*from gracefoods.com

[GoodbyeGirl]

CREOLE CALLALOO SOUP

2 lbs. Callaloo leaves, spinach, or chard
1 clove garlic, chopped
1 1/2 lbs. okra, sliced
1 quart water
4 scallions, chopped, tops and bottoms
1 tbsp. parsley, chopped
3 tbsp. soup base boullion
1/2 tsp. thyme
1/2 tsp. hot pepper sauce
salt to taste

Combine all ingredients into a large pot. Cover and simmer for approximately 1 hour. Heat under low flame until ready to serve.

*from calantilles.com

[GoodbyeGirl]

VEGETARIAN GROUNDNUT STEW

2 cups chopped onions
2 tablespoons peanut oil or vegetable oil
1/2 teaspoon cayenne
1 teaspoon pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh gingerroot
1 tablespoon chopped fresh cilantro
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup peanut butter

Saute onions in the oil for about 10 minutes.
Stir in the cayenne and garlic and saute for a couple more minutes.
Add the cabbage and sweet potatoes and saute, covered, for a few minutes.
Mix in the juices, salt, ginger, cilantro and tomatoes.
Cover and simmer for about 15 minutes, until the sweet potatoes are tender.
Add the okra and simmer for 5 minutes more.
Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve.
Add more juice or water if the stew is too thick.

*from The Moosewood Cookbook by Mollie Katzen

[GoodbyeGirl]

CARIBBEAN STYLE HOT RICE SALAD

1 cup water
1/4 cup peach salsa
1/3 cup uncooked brown and wild rice
1/4 teaspoon chili powder
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon dried onion flakes
1/4 cup black beans (from can), rinsed
1/4 cup crushed pineapple (from can), not drained
2 tablespoon vegan sour cream
2 green onions, chopped

In a one quart sauce pan, bring water to a boil. Add ingredients 2-8, stirring to distribute evenly throughout the pan. Cover. Reduce heat to low (just slightly above a simmer. On the scale from 1-10 on my stove top dial, I lower it to right between the 2 and the 3), and cook for about 40 minutes. Turn off heat, but do not remove pan from burner. Let sit for 20 additional minutes. This really makes the rice tender and fluff well. Remove from pan. Garnish with sour cream and green onions.

*from vegweb.com

[aubergine]

Thanks. Gread thread :)

[luaps]

theres some good sounding nice looking tingeling recipes there thanks for those Goodbye Girl,ive some of my own i might post.

[daricsmami]

Great recipes! I love tostones, but I've never made them with brown sugar. If I want them sweet, I just wait until the plantain skins get really black, cut them diagonally, and then fry them. I'll have to try them with the sugar.

[Windfall]

yum looks great! I´ll sure try a few of those next weekend as I´m having some friends over for dinner!

drink ideas to go with this food, anyone?

[GoodbyeGirl]

Great recipes! I love tostones, but I've never made them with brown sugar. If I want them sweet, I just wait until the plantain skins get really black, cut them diagonally, and then fry them. I'll have to try them with the sugar.

that's what i usually do too, but this sounded interesting, like a dessert.

[GoodbyeGirl]

RED BEAN CAKES WITH CREAMY COCONUT SAUCE

2 T olive oil
1 small red onion, chopped
1 small red bell pepper, seeded and chopped
1/2 c chopped celery
1 large garlic clove, minced
1/2 t sweet paprika
1/2 t dried thyme
1/4 t cayenne, or to taste
salt & freshly ground black pepper
1 1/2 c cooked red beans (or 15 oz can)
1/2 c cold cooked brown rice
2 T minced fresh parsley leaves
1/4 c blanched almonds
1 T minced shallots
1/2 c unsweetened coconut milk

heat 1 T of the olive oil in a large skillet over medium heat. add the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne. cover and cook, stirring occasionally, until softened, about 10 minutes. season with salt and pepper to taste and set aside to cool.

in a food processor combine the beans, rice, parsley, salt and pepper to taste, and sauteed onion mixture. pulse to blend, leaving some texture intact. shape into patties and set aside.

heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. add the bean cakes and cook, turning once, until browned on both sides, 7 to 10 minutes total. reduce the heat to low and keep warm while you prepare the sauce.

place the almonds and shallots in a blender and grind into a paste. add the coconut milk and salt and pepper to taste and blend until smooth. transfer to a small saucepan over low heat and cook, stirring, until hot.

transfer the hot bean cakes to a platter, pour the sauce over them, and serve.

*from Vegan Planet by Robin Robertson

[GoodbyeGirl]

JERK SPICED PORTOBELLO STEAKS

2 t light brown sugar or natural sweetener
1 t ground cumin
1 t ground allspice
1 t dried oregano
1 t sweet paprika
1 t salt
1/2 t cayenne
1/4 t freshly grated nutmeg
4 large portobello mushrooms, stems removed
1/4 c extra virgin olive oil

in a shallow bowl combine all of the spices. set aside.

coat the mushroom caps with 2 T of the olive oil, then coat them evenly with the spice mixture. heat the remaining 2 T of olive oil in a large skillet over medium heat. add the mushrooms and cook until tender, about 5 minutes per side. serve hot.

*from Vegan Planet by Robin Robertson

[GoodbyeGirl]

KEY LIME "CHEESECAKE"

1 1/2 c vegan gingersnap (or graham cracker) crumbs
1 c + 1 T sugar or natural sweetener
6 T soy margerine, melted
2 12oz packages firm silken tofu, drained
1 8oz package vegan cream cheese
1/3 c fresh lime juice (2-3 limes)
1 T grated lime zest

bring ingredients to room temperature. preheat the oven to 350 degrees F. Lightly oil a 9 inch springform pan.

in a medium-size bowl or food processor combine the crumbs, the 1 T sugar, and the soy margerine and mix well. transfer to the prepared pan and press the mixture against the bottom and side of the pan. bake for 5 minutes, then set aside to cool.

in a food processor process the tofu and vegan cream cheese together until smooth. add the 1 c sugar, the lime juice and zest, and process again until smooth. pour into the prepared crust and bake on the center oven rack until firm, about 40 minutes. turn the oven off and leave the cheesecake inside for 30 minutes.

remove from the oven and let cool to room temperature, then refrigerate for several hours before serving. remove the sides of the pan before cutting.

*from Vegan Planet by Robin Robertson

[GoodbyeGirl]

COCONUT CHIPS

1 dry coconut
salt

Crack the coocnut with a hammer and drain off the milk. Remove the meat and cut into very thin slices (do not remove the brown part of the coconut). Place the slices on a baking sheet, sprinkle with salt and bake in a low oven (stirring frequently) for about 20 minutes.
Serve hot

*from caribcon.com

[GoodbyeGirl]

MANGO CHOW

this is like a chutney to be served as a condiment with rice or other main dishes.

6-8 half ripe mangoes
1/2 cup currants
1/2 cup raisins
2 tablespoons finely chopped onion
1/2 teaspoon mixed powdered spices
2 cups vinegar
1 cup sugar
1/2 teaspoon white pepper
Salt to taste
1 tablespoon green ginger (grated)

Peel and dice the mango; cook with half the vinegar until soft. Strain through a coarse sieve. Boil the fruit, spices and seasonings in the rest of the vinegar. Combine mango puree with the sugar and add to the spices and seasoning mixture; allow to simmer and cook until thick. Cool and bottle.

*from caribcon.com

[GoodbyeGirl]

TRINIDADIAN ROTI WITH POTATO CURRY FILLING

POTATO CURRY

(total preparation time - approximately 1/2 hour plus time to wash/chop vegetables)
Ingredients:
1/4 sunflower oil
2 tsp turmeric
1 tsp cumin
1/2 tsp allspice
1/2 ground ginger
Note: Instead of the above spices, you can use the following:
4 tsp curry powder
1 small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
salt to taste

Additional ingredients
(optional-depending on personal taste and what is available in the kitchen): I like to add some or most of the following ingredients (if I have them)
up to 1 cup chick peas
up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then use less potatoes from above)
up to 1 cup of red, yellow, or green pepper (cut into small pieces)
up to 1/2 cup broccoli or cauliflower (chopped small
up to 1.2 cup sliced bok choy or cabbage
1/2 cup to 1 cup of water

Procedure:
Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan. Cook stirring for 5 minutes, careful not to burn spices. Then add onion and garlic and cook for 1-2 minutes stirring. You may have to turn down the heat a little bit so that the garlic doesn't burn. Then add the potatoes and fry them up for 1-2 minutes, stirring. This is also the time to add any of the following items: chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the water so that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2") Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). Taste for salt and be sure that potatoes are soft. Add a little more water if necessary.

Serve on rice or scooped onto "roti" bread like a fat crepe.

ROTI BREAD
(preparation time-approximately 1 and 1/2 hours)
Ingredients:
1 cup flour
dash baking soda
soy milk (1 to 4 tablespoons, depending on humidity
1/4 cup vegetable oil
salt to taste
(optional-use combination of flour and ground chick peas) corn meal, bread crumbs, ground chick peas, or flour (for cutting board)
Also-rolling pin + cutting board or similar surface

Procedure:

In a big bowl, mix flour, and baking soda (and salt if you want any) (Mix with your hands/fingers) Add 1 tablespoon milk and work the mixture with your hands, trying to make a big ball. Once you have the dough in a ball, stop adding milk.

Make the dough into 3 balls and let them rest for 10 minutes. Put the oil in a in a bowl (so that you can get to it with your fingers. Roll out the dough on a board covered with bread crumbs or cornmeal or ground chick peas or flour. Each ball should make a circle 8" wide. Don't worry if it's too hard to roll out at this stage; the dough may be tough. Brush a thin layer of oil over the top surface of the circle and then scrunch it back up into a ball. Do this for all 3 balls, then let them sit for 1/2 hour to rest. The roll them out and oil them again. This time it should be easier, but they may be a little more sticky, so make sure your board and rolling pin are well floured.

Now warm a frying pan with a thick, even bottom to medium heat, no oil (there is already oil on the roti). Put one of the roti circles in and cook for about a minute. Turn it and when the hot surface cools a little, wipe it with oil. When there are some golden spots, the bread is done. Keep it between 2 plates or under a cloth to keep it soft and warm. Dump the potato curry mixture on top of the skin and fold the skin around it. You can eat it with your hands, or if it is too messy, silverware.

*from caribcon.com