Mon | May 27, 2019

Vegan Made Easy with #TheJamaicanVegan

Published:Thursday | May 2, 2019 | 12:05 AMJessica Harrison - Gleaner Writer
Who does not love a good pasta? Creamy coconut tofu pasta with the jerked flavour we have grown to love and appreciate.
Chickpea is good, but wrapped with pumpkin and other tasty ingredients, it is an unbeatable, healthy lunch or snack.
Have you ever tried barbecued beetroot? Pair it with some creamed potatoes and string beans for a tasty and balanced lunch.
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A vegan diet is based on plants and non-animal protein sources. A popular misconception is that ‘vegan food is bland and boring’. Creative combinations and different preparation methods can expand one’s palate and sense of culinary adventure once explored with an open mind. Kurt and Rochelle Ross have been dispelling the fallacy for the past four years and sharing the experience with fellow Jamaicans around the corporate area, six days per week with lunchtime delicacies.

 

Here are a few of their recipes:

 

 

 

Barbequed Beetroot with Vegetable Cream Potatoes and String Beans

 

Ingredients

2 Medium Fresh Beets Unpeeled

3 Medium Irish Potatoes Diced

Maggi Coconut Milk Mixture

String Beans

Frozen Mixed Vegetables

Barbecue Sauce

 

Method

Boil unpeeled beets for 30-40 minutes/until tender, then remove skin and dice

Heat barbeque sauce, water and spices to boiling point

Add diced beet and cook on a low flame for another 5 minutes

Boil diced potatoes and spices until very tender

Drain water, add coconut milk and mash potatoes well.

Mix in mixed vegetables and cook on low flame for 3 additional minutes

Blanch string beans in well salted boiling water until bright green in color and tender crisp, roughly 2 minutes

Serve and ENJOY!

 

 

 

 

Creamy-Coconut Jerked Tofu Pasta

 

Ingredients

100g Eve Penne Rigate Pasta

½ Block Lee Kee Firm Tofu

Maggi Coconut Milk Powder Mix

1 Cup Water

Maggi Season-Up! All Purpose Powdered Seasoning

Soy Sause

Walkerwood Mild Jerk Seasoning

Bell Peppers – Red, Green and Yellow

 

Method

Rinse and dry tofu

Vertically cut block of tofu into four equal pieces

Coat both sides of tofu strips with soy sauce and then rub All Purpose seasoning on each strip

Rub Walkerwood Jerk Seasoning on each side of each strip

Bake seasoned tufo in toaster oven for 20 minutes

Cut bell peppers and baked tofu into strips

Mix Maggi Coconut Milk Powder Mix in 1 Cup Water

Boil Penne Rigate pasta with spices for 10 minutes

Pour of Water and add Coconut Milk Mixture

Add bell peppers and tofu strips

Cook on low flame for another 5 minutes adding Jerk Seasoning and/or Milk Powder Mix to taste.

ENJOY!

 

 

Chickpea & Pumpkin Wrap

 

Ingredients

2 Toufayan Sundried Tomato Wraps

Diced Pumpkin

Cooked Chickpeas

Barbecue Sauce

Badia Rib Rub Seasoning

Kale (Optional)

 

Method

Season cooked Chickpeas with Badia Rib Rub Seasoning and bake in toaster oven for 20 minutes.

Boil diced pumpkin for 10 minutes

Base the center of each Toufayan Sundried Tomato Wrap with 2 tsp of Barbecue Sauce

Add Kale (optional)

Add desired amount of diced pumpkin and then add baked chickpeas

Add a teaspoon of barbecue sauce and fold wraps

ENJOY!