Lately, I have been scratching my head on what to write about. call it temporary writer’s block. It is not easy coming up with original ideas and recipes each week. I hate to imitate others and I pride myself on not repeating subject matter. Thank goodness for my interaction with you, my dear readers and friends. I have noticed many requests for vegetarian foods, and while it is true that some of my recipes are vegetarian-friendly and I have touched upon recipes using a particular vegetable, for example the pumpkin, and back in 2007 I dedicated a Reggae Sumfest piece to vegetarian dishes, I realise I have not gone more in depth or have dedicated columns solely to this lifestyle.

I had dabbled in being a vegetarian for a few years. This was a while back, that is, prior to culinary school where I once again succumbed to the temptation of eating meat.

Remarkably, I do find that despite eating and trying everything I am not allergic to since that period in my life, a great many of my meals are vegetarian and subconsciously so, just out of habit. I can go for days without eating chicken, fish or red meat and still feel satisfied. I also have many friends who are dedicated to the vegetarian lifestyle for various reasons, their love of animals and belief that we should not eat other living creatures, religious faith, allergies and other health reasons.

So, with all the above in mind, I have decided to dedicate this week and next to only vegetarian-based meals. There are many Jamaicans who follow a vegetarian lifestyle and others who are considering it. My personal repertoire of vegetarian meals may be limited compared to those who are actively living along the tenets of vegetarianism, and as such I am going to consult with a dear friend Siri, to help me with some tips for the next piece. Another good mate, Billy, challenged me to do vegetarian meals which are not salads. It’s true, I do love a good salad, I eat them every day, but he is right, being a vegetarian is more than nibbling greens! I would love to hear from you readers who are vegetarian if there are any pointers you would like to share with my other readers that I may inadvertently leave out.

Today, I am going to start with a couple of easy soups and next week dishes as components of main meals. Vegetarian meals are healthy and a great option when your body needs a change of pace.

JuicyChef’s Vegetarian Soups

All professional kitchens rely on a good stock as it is the foundation of many meals and one of the first lessons a chef is taught. The basis of any good soup is a fantastic stock. You can make your own fresh or there are many excellent quality soup bases, or bouillon cubes on the market to save time.

Vegetable Stock

Making your own stock is relatively easy. Please remember that the shelf life of a fresh stock is short (about three to four days in the refrigerator), so a great tip is to use ice cube trays and melt the frozen cubes as needed. Frozen stock can last for months. Also remember never to use starchy vegetables like yam, and potatoes, or vegetables which stain or have strong flavours like beetroot. This basic recipe is a good basis for future soups, stews and sauces. You can improvise by using other vegetables and herbs for varying flavours. I like to keep mine simple since it is a background for the other ingredients I will be using for specific dishes. Some people use salt, I prefer not to because I will add it later.

Ingredients:

3 litres of cold fresh water

1kg mixture of onions, carrots, celery (known in kitchen speak as a miropoix), cut in same size chunks

A few black peppercorns

1 teaspoon salt (optional)

Parsley sprigs

A couple bay leaves

2 tbsps olive oil

Method:

In a large stock pot, sauté the onions, carrots and celery in olive oil until translucent about 3 minutes, cover and allow to sweat for about 10 minutes to give off liquid.

Pour in the cold water (and salt if using), and bring to a boil and then gently simmer over low heat for 15 more minutes.

Add peppercorns, parsley and bay leaves and continue to simmer for an additional 30 minutes.

Gently strain the vegetables from the liquid.

Your stock should be clear and not cloudy.

Allow to cool down and store in an airtight container in the fridge or as I suggested above, freeze for future use.

Cumin-Scented Lentil Soup

I have a love affair with lentils. I love their rich, nutty and unmistakable flavour. Whenever I feel for a soup and salad meal, this is usually my first option. Great served with pita bread, brushed with olive oil and toasted.

Ingredients:

500g of lentils, washed and picked

1 litre vegetable stock

1 can of stewed tomatoes

1 onion, peeled and finely chopped

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

1 teaspoon, toasted and ground cumin seeds

2 tbsps olive oil

1 small tub of plain yoghurt

Extra virgin olive oil for drizzling

Salt and pepper to taste

Method:

Sauté onion, celery, and carrot in the olive oil over medium heat for a couple of minutes.

Add the lentils, tomatoes, stir to combine, add cumin plus salt and pepper to taste and the stock.

Bring to a boil then simmer for 35 to 40 minutes.

Garnish with a dollop of yoghurt and a drizzle of extra virgin olive oil.

Spicy Corn Chowder with

Cheddar Cheese

I know I have already done a corn soup post-Hurricane Dean, but this is a different recipe. The reason I am revisiting corn is because it is budget-friendly and most households have canned corn and evaporated milk in stock which is the basis of this simple soup.

Ingredients:

2 cans of corn

1 can of evaporated milk

1 litre of vegetable stock

3 potatoes, peeled and cubed

1 large onion, diced

2 stalks of celery, roughly chopped

1 sweet pepper, deseeded and diced

1 large carrot, peeled, and roughly chopped

1 tbsp butter

A couple sprigs of fresh thyme

1/2 to 1 tsp cayenne pepper, depending on how spicy you want it

Salt and pepper to taste

2 cups, cheddar, grated

Method:

In a large saucepan, melt butter and sauté onion, carrots, celery and sweet pepper for a couple of minutes over medium-high heat.

Add vegetable stock, thyme and potatoes, and one can of corn. Bring to a boil and then simmer over medium heat until potatoes are tender, roughly 20 to 25 minutes.

Remove from heat and purée in batches, place back on heat and add the next can of corn and evaporated milk until heated through.

Ladle in bowls, garnish and serve with bread rolls.

Bon Appétit!

Jacqui Sinclair is a Cordon Bleu-trained chef/food stylist & hotelier. She has worked in the world of food photography and film in Europe. A bon vivant, she is passionate about sharing her food secrets with enthusiastic home cooks.

&JuicyChef Tip

of the Week

When vegetables are not in season or not at their best, always go for frozen which are normally selected at the peak of their freshness and good quality. As a matter of fact, freeze your own in a good airtight freezer-safe plastic bag when you have an excess of seasonal produce.

Canned tomatoes are always good to have in stock, in fact, sometimes they are loaded with more antioxidants than fresh ones.