Seasoned Wild Rice With Ackee

INGREDIENTS

1 cup black rice
2 cups water
1 cup cooked ackee
2 tablespoon coconut cream
¼ cup red onion
1 stalk of scallion
1 sprig of thyme
1 teaspoon cilantro
1 teaspoon parsley
2 plum tomatoes
¼ teaspoon cayenne pepper
½ teaspoon sea salt 

METHOD

1 boil black rice in two cups of water with salt for 15 minutes and set aside until kernels open
2 place on heat add ackee, coconut cream, onion, scallion, thyme and tomatoes and stir
3 add herbs to rice mixture stir, cover and leave to simmer for 20 minutes

Jamaican Bammy

Love Jamaican food? Love simplicity? Then this Jamaican bammy recipe made with cassava flour will capture your heart...your stomach too!

Ingredients

• 3 cups   Cassava Flour
• 2 teaspoons sea salt
• 1 ¼ - 2 ¼ cups water
• Coconut milk

Instructions

1. In a large bowl, mix together the flour and salt.
2. Slowly begin to mix in the water. Stop after you reach 1 ¼ cup and mix well. Add additional water as needed until you have a stiff dough. Stiff is the key. Not crumbling, not moist. Nice and stiff.
3. Cover the bowl and set aside for 30 minutes.
4. Cut the dough into 6 equal portions.
5. Sprinkle a cutting board with cassava flour and roll each portion of dough out until they are about 4 inch round and ½ inch thick.
6. Heat a cast iron or stainless steel pan over medium heat.
7. Add enough palm shortening to lightly grease the pan.
8. Cook each round for 3-5 minutes per side. You want each side browned.
9. Serve warm.

Notes

If you want to take this recipe a step further and give the Bammy some amazing added flavor (and make it more like a traditional Jamaican Bammy), take each cooked piece of Bammy and immediately soak it in coconut milk for 3 minutes. Refry it until lightly browned.

Jamaican Style Vegan Jerk Chicken Seitan in Air Fryer

Recreating the spicy deliciousness of Jamaican jerk chicken, without sacrificing a chicken. This recipe delivers the flavor, texture and heat very close to the original. Start with the seitan, then add your jerk seasoning.

Number Servings: 6 servings

What You Need

• Dry Ingredients
• 1 cup vital wheat gluten
• 2 Tablespoons garbanzo bean flour
• 1.5 tsps poultry seasoning
• 2 Tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon Himalayan pink salt
• ¼ teaspoon fresh ground black pepper
• Wet Ingredients
• ¾ cup cold water
• 2 teaspoons Tamari or liquid aminos
• 1 teaspoon vegan Worcestershire style sauce
• 1 Tablespoon plant milk
• Simmering Broth Ingredients
• 6 cups water
• 2-3 Tablespoons Better Than Bouillon "not-chicken" seasoning paste
• Additional Ingredients
• 1 jar Walkerswood mild or spicy jerk seasoning (depending on your palate)
• Cooking spray

How to Do It

1. Put water in 4 quart pot and add seasoning paste. Set heat to low while you prepare the seitan.
2. Place all your wet ingredients in a large measuring cup or small bowl and set aside.
3. In a large mixing bowl, put all the dry ingredients and stir to mix well together. Push to the side so there is a well in the center.
4. Slowly pour the wet ingredients into the well while you stir smoothly to blend with the dry ingredients. Keep pouring and stirring until mixture is too thick to stir, then get in there and mix all the dry ingredients in with your hands.
5. Turn mixture out of the bowl and knead for 1-2 minutes. Do not overknead or you'll make your seitan firmer than we want for this recipe.
6. As you knead, stretch and pull dough into a rectangular or square shape about ½ thick.
7. Cut dough into 3" strips, and drop them into your lightly simmering broth. You do not want a full boil, just a light bubbling of the stock. Cover and simmer for 20-25 minutes.
8. Preheat your air fryer to 350 according to manufacturers directions. Lightly spray interior with non-stick spray to prevent seitan from sticking.
9. Remove seitan pieces from stock and brush half with jerk seasoning. This is not meat, so there is no need for it to "marinate" in the jerk seasoning. Spritz with non-stick cooking spray.
10. Add the seasoned seitan to your air fryer without over crowding, and cook for 10-12 minutes. Turn and cook another 8-10 minutes, or until seitan has developed dark brown edges and has crisped slightly.
11. Remove and repeat with remaining seitan.
12. Serve with Jamaican Peas & RIce.

Jamaican Jerk “Chicken”

GF

For the marinade­­­­­­­­­­

¼ cup gluten-free tamari

¼ cup apple cider vinegar

2 Tbs. gluten-free, vegan Worcestershire sauce

¼ cup fresh lime juice

1-2 tsp. hot sauce (optional)

2 cloves garlic, minced

1 chile pepper, minced

1-inch piece fresh ginger, grated

3 Tbs. brown sugar

2 tsp. ground allspice

2 tsp. dried thyme

1 tsp. kosher salt

1 tsp. onion powder

1 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. cayenne pepper

¼ tsp. ground cloves

For the Jerk “Chicken”­­­­­­­­­­­­­­­

1 bag Butler Soy Curls

2 Tbs. coconut oil

2 Tbs. fresh parsley, chopped

Combine all the ingredients for the marinade and mix well. Put the soy curls in a large bowl and add hot water or broth to cover them. Let them sit and rehydrate for 10 minutes. Drain the soy curls, gently squeeze them dry and return them to the bowl. Add the marinade and toss to coat the soy curls. Let marinate for at least 15-20 minutes while you make the side dishes.

Heat the oil in a large skillet over medium high heat. Remove the soy curls from the marinade and pat dry. Reserve the marinade. Add the soy curls to the skillet and toss to coat in the oil. Let cook, flipping the soy curls every few minutes, until they are crisp and heated through, about 20 minutes.

Add the reserved marinade to the skillet and toss the soy curls in it. Let it cook a bit to moisten the soy curls. Add the parsley and serve while hot.

Vegan Jamaican Beef Patty

Ingredients Pastry: 4 cups organic unbleached all-purpose flour ½ cup vegetable shortening (make sure it’s vegan) ½ cup vegan butter, cold ½ cup plus 2 tablespoons ice cold water 1 ½ Tbsp turmeric 1 Tbsp salt Vegan Beef Filling: 1 large onion, finely chopped (1½ cups chopped) 6 cloves garlic, minced 1 Tbsp fresh ginger, finely chopped 1 pound vegan ground beef substitute 2 Tbsp vegan butter ¼ tsp turmeric 1 ½ tsp ground cumin ¾ tsp ground allspice ½ tsp ground cardamom 1 tsp thyme 3 green onion/scallions, finely chopped 1 scotch bonnet pepper, seeded and finely chopped (optional) 1 Tbsp finely chopped fresh parsley 2 Tbsp vegan worcestershire sauce 1 pound ripe tomatoes, peeled and finely chopped 1½ tsp salt Freshly ground black pepper ¾ cup vegetable stock 3 tablespoons Jamaican rum almond milk or soy milk for brushing Instructions Pastry: Sift the flour, turmeric, and salt into a large bowl. I used my stand mixer and the whisk blade. Using two knives, a pastry blender, or in my case my pastry blade, cut in the shortening and butter until the mixture becomes crumbly. Working quickly, add small amounts of water to form a firm dough. Do not over water or overwork. Form dough into a disc, wrap in plastic, and refrigerate for at least 1½ hours or overnight. Beef Filling In a large skillet, heat butter until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the veggie ground beef, turmeric, cumin, allspice, cardamom, scotch peppers, and thyme and cook until heated and spices are fragrant, about 10 minutes. Add the green onion/scallions, parsley, tomatoes, and vegetable stock and simmer for about 30 minutes, until most all of the liquid has evaporated. Season with salt and pepper to taste, remove the mixture from the heat and stir in the Jamaican rum. Allow the mixture to cool before assembling the patties. Assembly: Preheat the oven to 400 degrees F. On a lightly floured surface, roll out pastry dough and cut into circles about 6 to 7 inches in diameter. I used a large cereal bowl for this. Lightly brush the outside edges of the circle with a little of soy or almond milk. Spoon roughly a ¼ cup of the vegan beef filling onto one half of the circle, and fold the other half of the pastry over so that the edges meet. Press to seal, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of soy milk. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately with hot sauce.

Vegan Jamaican Carrot Juice

Ingredients

• 2 pounds Carrots baby carrots or chopped
• 4 or more cups water
• 1 can Condensed milk
• 1/2 teaspoons nutmeg/ cinnamon adjust to taste
• 1 teaspoon vanilla
• ½ teaspoon fresh ginger
• Rum add according to preference optional

Vegan option

• Vegan Condensed Milk
• 1 can coconut milk
• 1/3 cup coconut sugar

1. Add coconut milk and sugar in a medium saucepan.
2. Cook on medium heat for about 35 or more minutes, stir often with a whisk you may have to reduce the heat if necessary to prevent any burns. Do not step away from the saucepan. When it has thickened remove and let cool before using. Proceed with carrots and replace the condensed milk with this.
3. Blend carrot in a blender (I used blendtec until puree) with about 3-4 cups of water.
4. Sieve the carrot mixture using a Cheesecloth, fine cheese or clean kitchen towel. Squeeze really tight to extract all the carrot Juice. Save the Carrot Juice. Discard the rest.
5. Rinse the blender with water to remove any leftover carrots.
6. Then place the carrots juice in the blender together with all the other ingredients. Pulse or about 30 seconds until all the ingredients have come together.
7. Chill and until ready to drink

Recipe Notes

I used baby carrots for convience . you may use regular carrots, do peel the exterior and chop before blending.

JAMAICAN JERK CHIK’N CHILI

HOW TO MAKE CHILI WITH JAMAICAN JERK SPICES AND JACKFRUIT

It’s easy, If you get everything ready and lined up, like an assembly line, you’ll have everything in the pot, ready to roll, in less than 15 minutes. Once the ingredients are in the pot, all you’ll need to do is bring them to a boil and then reduce to a simmer until the chili begins to thicken.

First – Dice the peppers and onion and mince the garlic. Drain and rinse the beans, or measure out your homemade beans. Put the spices in a small dish. Drain and rinse, then chop the jackfruit. Open the container of tomatoes so it’s ready to go. Measure the water so it’s also ready to go.

Second – Sauté the onion and peppers until translucent and soft. Push the onion and peppers to the side of the pot and add the garlic and spices. Stir and cook until the spices release their oil and become fragrant. Quickly add the tomatoes, soy sauce, and water and stir well.

Third – Add the beans and jackfruit and bring to a boil. Reduce to a low simmer and cook for approximately 2 hours so the spices have time to come to life and the chili thickens. Stir frequently.

Fourth – Once the chili begins to thicken, add the fresh thyme and cilantro and stir well. You can also add the cayenne pepper and brown sugar if you so desire. I added the cayenne because we love hot food. I didn’t add the sugar because I thought that the tomatoes added just enough sweetness. Now add the cornmeal and stir until completely combined. Cook for 15 minutes.

Four easy steps to the most delicious jerk chili that you’ve ever tasted.

This is a base recipe, meaning that you can make it your own. If you like a stronger cinnamon, allspice, or cumin taste, go ahead and slowly add more. If you don’t like one of the ingredients, leave it out (although, I’d suggest sticking to the base recipe [aside from the cayenne and sugar]). Make this your own.

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil or 3 tbsp (45 ml) water
• 1 large yellow onion, finely diced
• 2 poblano or jalapeno chili pepper, seeds removed and finely diced
• 4 garlic cloves, smashed and minced
• 2 (5 g) tsp cumin
• 2 tsp (5 g) allspice
• ¾ tsp nutmeg
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ cup (120 ml) soy sauce
• 1 (26 oz [750 g]) container chopped tomatoes
• 6 cups (1440 ml) water
• 1 (15.5 oz [439 g]) can of light red kidney beans, drained and rinsed
• 2 (15.5 oz [439]) cans of dark red kidney beans, drained and rinsed
• 2 (20 oz [565 g]) cans of young jackfruit, drained and rinsed
• ¼ cup (10 g) fresh thyme leaves or 1 tsp dried
• ¼ cup (10 g) fresh cilantro leaves, chopped
• Dash or more (if you like it hot) of cayenne pepper (optional)
• 1 tbsp (15 g) brown sugar (optional) See Note
• 1 tsp (more if you like) ground sea salt
• Ground black pepper to taste
• ¼ cup (43 g) cornmeal plus ½ cup (120 ml) water

Instructions

1. Drain and rinse the beans and open the container of tomatoes. Measure out the spices (if you’re using dried thyme add to the spices) and place in a small dish. Coarsely chop the jackfruit.
2. In a large pot, heat the oil or water on medium-high heat. Add the onions and peppers and cook until the onions are translucent and soft, approximately 5 to 7 minutes. Push the onions and peppers to the side of the pot and add the garlic and spices to the pot and stir until the spices release their oils and become fragrant (don’t overcook), approximately 1 minute. Add the tomatoes, water, soy sauce, beans, jackfruit, and cayenne (optional). Stir to combine and bring to a boil. Reduce the heat to simmer and cook for approximately 2 hours, or until the chili begins to thicken. Whisk the cornmeal and water together in a cup and add to the chili with the fresh thyme and cilantro. Add the salt and pepper. Stir well to combine and cook for 15 minutes. If you want the jackfruit to be more of a shredded texture, use two forks and shred the pieces.

Notes

NOTE: Jerk spices can be potent or subtle. This recipe is a base for you to go with. If you want a stronger flavor of cinnamon, or ginger, or any of the spices, individual or combined, feel free to add more to suit your tastes. Just make sure that you add slowly and taste often until you achieve your desired flavor. Brown sugar is another ingredient that you’ll find in Jerk spice. I didn’t think this chili needed it because the tomatoes added a nice touch of sweetness. If you want that rich sugar flavor, add 1 tbsp (15 g) of brown sugar.

VEGAN OXTAILS

3ea King oyster Mushrooms (approximately 9oz, halved seasoned & Roasted & Shredded)
Recommended seasoning for mushrooms:
     1/2t Onion powder
     1/2t Garlic Powder
     1t Liquid Smoke
     1/2t Chili Powder
     1/2t Paprika
     1T Canola oil
     2T Water
     1/4t Salt
     1/4t Pepper
1ea White Onions (large, caramelized)
1-1/2c Frozen Spinach
1ea Beefless Bouillon Cube (1T vegetable bouillon)
3/4c Water or vegetable broth (low sodium) 
2c Vital Wheat Gluten
1t Baking Powder
9ea Rice Paper (divided, two cut into strips)

Blend spinach, caramelized onions, bouillon cube, and water (or vegetable broth) in blender until smooth. In a large bowl add vital wheat gluten and baking powder and mix until combined.  Mix in spinach puree until combined and form seitan dough into a ball and allow to rest 10 minutes. Divide dough into thirds and proceed as directed in video.

You can store uncooked Oxtail* cut wrapped tightly in plastic up to 5 days in refrigerator. If you desire to freeze the mock meat, pre-cut your portions and partially cook by way of baking 15 minutes or steaming 15 minutes, allow to cool and store in freezer safe container for up to a month. When you cook your mock meat be sure to bring the internal temperature up to 165 F for food safety.

Video=    https://youtu.be/khzdgJyHAKA

JAMAICAN BEEF PATTIES | VEGAN

Filling:

2c Veggie Grounds

2c Spinach (Fresh)

1ea Jalapeño (diced)

1/4c Tomato (chopped)

3/4c Potato (diced)

1/2c Onion (chopped)

2T Garlic

2T Corn Starch ( mix with ½ c water from the divided 1c)

1t Curry Powder (optional)

1t Jerk Seasoning

1c Water ( divided, ½ for cornstarch slurry, ½ to cook potatoes)

1T Canola oil

Salt& Pepper TT

In a large sauté pan heat oil on medium high. Add potatoes, onions, garlic, tomatoes, and jalepenos. Add ½ c water and cook until potatoes become tender. Add veggie grounds and cornstarch water mixture. Season with curry & jerk seasoning, salt and pepper to taste. Allow the cornstarch to cook and thicken the filling. Add fresh spinach and allow filling to cool to room temperature.

 

Crust:

3c Flour

1/2c Vegan Butter or Butter Flavored Vegetable Shortening

2t Turmeric

1t Curry Powder

1T Coconut Sugar

1/3c Water (cold)

1/2t Sea Salt

Mix together all dry ingredients. With a whisk, fork, or pastry blender cut the butter into the flour until the mixture resembles crumbles ( small peas). Slowly add water and mix with your hands until dough forms (use video as reference). Form a dough ball and refrigerate for 15 minutes.

Portion dough and fill according to size preference or se video as a reference. Be sure not to over fill pastries and crimp the edges with a fork.

Bake 350F for approximately 8-12 minutes and serve