Meatless Monday Chef Potluck — Part 2

Thursday, March 22, 2018

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More than a dozen chefs, each, with a meatless dish or two gathered recently at the home of Jacqui 'Juicy Chef', to offically register their support of the Meatless Monday campaign. Thursday Food wraps its coverage this week with three more yummicilious offerings.

Enjoy!

 

 

 

Roasted Vegetable Salad

Who: Lisa & Chris Binns, co-principals, STUSH IN THE BUSH

Christopher (pescatarian, with vegan leanings), farmer extraordinaire providing the greens, the turnips and the carrots

Lisa (pescatarian), seed romancer and food artisan

 

I love, love LOVE a great salad, and while this might be hard to get for some, living with a farmer, makes this my go-to many a night. The caramelisation on the vegetables enhances their natural sweetness, the crunch from the spice-toasted pumpkin and sunflower seeds adds texture, and our STUSH in the BUSH Scotch Bonnet Crème just makes it all better. And definitely make sure you have either our Passion Fruit or our Mango Lime Ginger Vinaigrette on hand to bathe those greens. Life is good.

 

Serves 4-6

Ingredients:

Spice-toasted seeds…

3 tablespoons of pumpkin seeds

3 tablespoons of sunflower seeds

1 tablespoon of olive oil

2 teaspoons of lime juice

1 teaspoon of chilli powder

1 teaspoon of cumin

A sprinkling of pink Himalayan salt

…and if you can find it 1/4 teaspoon of ground scotch bonnet pepper

 

Method:

Preheat your oven to 350 degrees. Toss all the ingredients together in a bowl, coating the seeds really well. Taste the seeds and determine if you'd like them spicier or with a touch more lime. Once satisfied, spread them on a baking sheet, and toast them in the oven for 10 minutes until they are browned. Cool the seeds, and you can store them in an airtight container.

 

For the Turnips…

Ingredients:

1/2 lb turnips (we are growing Hinona Kabu salad turnips) scrubbed and trimmed, with partial stems

2 tablespoons of olive oil

1 tablespoon of vegan butter

1” length of fresh ginger

1 tablespoons of coconut sugar

1/2 teaspoon of pink Himalayan salt

Freshly ground pepper

1 tablespoon chopped chives or the green part of the scallion only

 

Method:

To a sauté pan over medium heat, add your olive oil, butter, and ginger. Stir for a minute, and then add your turnips, tossing and coating them in the pan. Lower the heat, and add the coconut sugar to the turnips, continuing to stir until they soften and brown slightly, about eight minutes. Scatter the chives in the pan with the turnips and remove from the heat.

 

For the Carrots…

Ingredients:

1/2 lb of organic baby carrots (we are growing Napoli and dragon carrots) scrubbed and trimmed, with partial stems

3 tablespoons of maple syrup

2 tablespoons of balsamic vinegar

2 tablespoons of olive oil

4 tablespoons of fresh rosemary

1/2 teaspoon of pink Himalayan salt

Freshly ground pepper

 

Method:

In a medium sauce pan, heat an inch-and-a-half of water below a steamer basket to steam your carrots. Once the carrots are fork-tender, you can transfer them to a glass baking dish, toss them in the maple syrup, balsamic, olive oil and rosemary. I know 4 tablespoons is a good bit of rosemary, but I like the flavour enhancement in the carrots as a result. Lastly, sprinkle with salt and pepper. Roast the carrots in the oven at 400 degrees for about 30 minutes, tossing to coat in 15 minutes. Once they reach your desired caramelisation (I like mine nicely browned), you can brush off the rosemary, transfer to a serving dish and opt for 2 tablespoons of fresh parsley to toss them in for a final hit of fresh herbs.

 

To assemble…

I eat with my eyes first, so I love vibrant greens on all levels. Spread 2 cups of your favourite greens (arugula, red leaf, mustards, tatsoi) onto a serving platter. Scatter the seeds, lay on your turnips and your carrots, and drizzle generously with STUSH in the BUSH Scotch Bonnet Crème. I would go for some chives and parsley chopped and sprinkled on top of it all. Beautiful to look at and to eat.

 

 

LIVE Star Apple Cheesecake

 

For vegans, cheesecake is not an everyday occurrence. This raw cheesecake is both delicious and seasonal, dairy-free, and gluten-free and completely fitting of a comfort food designation. It takes advantage of in-season fruit, has a creamy consistency, and is a great alternative to dairy.

Welcome to vegan heaven!

 

For the Base…

1 cup of almonds

1 cup plus 3 dates, pitted

1 cup of shredded unsweetened coconut flakes

2 tablespoons of refined, coconut oil

 

Pulse the almonds in a food processor until they are coarsely chopped. Add the dates, coconut flakes and coconut oil to the bowl, and pulse until the mixture comes together. Scoop out a little of the mixture to squeeze and ensure that the crumbles stick together. Prepare a 9” springform pan with foil or parchment paper and press the base into the bottom of the pan. Smooth with a spatula.

 

For the Filling…

2 1/2 cups of raw cashews, soaked for 20 minutes in hot water

2 cups of star apple flesh, deseeded

1/3 cup of maple syrup, plus 2 tablespoons

2 teaspoons of pure vanilla extract

3 teaspoons of Lucuma powder

3 tablespoons of lemon juice

1 tablespoons of lemon zest

1 cup of melted, refined, coconut oil

1 cup of coconut milk

 

Method:

In a high-speed blender, add all of the ingredients and blend until smooth, scraping down the sides. Taste the filling and adjust for brightness of flavour and sweetness. Pour the filling into the springform pan with the almond base. Smooth the top and place in the freezer for 3 hours or until firm. Remove from the freezer and decorate with fresh seasonal fruit. Let the cake sit for 15 minutes to soften. Remove the ring from the pan before slicing.

 

Who: Shannon Boorman, Licensed Nutritionist, Founder and owner of Bōdhi

Dietary Profile: Flexitarian

Dish: Shannon's Sun-dried Tomato and Scotch Bonnet Marinated Black-eyed Peas (serves 4-6, 1 cup each)

Inspiration: It is my honour to be a part of the Meatless Monday Jamaica team. As a nutritionist, I like to serve healthy legumes that are both protein-and fibre-rich, which will leave you satiated on your meat-free day. I hope you enjoy my vegan dish.

 

Ingredients:

2 cans of Iberia black-eyed peas

2 tbsp olive oil

2 1/2 tbsp red wine vinegar

Juice of 1 lime (a little more than 1 tbsp) or to taste

1 tbsp Dijon mustard

1/2 tbsp pure maple syrup

1/2 Scotch bonnet pepper, finely minced

3/4 tsp salt

Cracked black pepper, to taste

1/3 cup finely chopped oil-paced sun-dried tomatoes

1/4 cup minced parsley

3/4 cup diced scallions

Sliced almonds, for serving (optional)

 

Method:

Drain and rinse black-eyed peas. Allow for excess water to properly drain from the beans.

In a large bowl, whisk together the olive oil, red wine vinegar, lime juice, dijon mustard, maple syrup, Scotch bonnet pepper, salt and black pepper.

Add the rinsed and drained beans into the 'marinade' and gently fold to incorporate.

Let the mixture sit for 1-2 hours in the fridge to allow the flavours to meld and to chill.

Top with slivered almonds and serve with your favourite salad greens.

 

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