Simply Vegan, The Jamaican Way is the exciting cookbook by Proven CEO turned author, Chorvelle Johnson.
Investing in one's health is a concept so important to her that she authored and self-published this, her first recipe book.
This exciting new vegan cookbook is full of colourful, enticing meals and is a stunning reflection of the Jamaican spirit and innate passion for preparing good food.
According to the author, "Simply Vegan, The Jamaican Way is just that - a host of simple recipes that anyone can follow and master and, of course, they are made with the spices, zest and flavours of Jamaican homestyle cooking."
The book was launched at Devon House Grog Shoppe last Thursday and will be retailed in some of the leading bookstores across the island.
"Since beginning my vegan lifestyle, my mind and body have transformed and improved beyond my expectations. I never try to persuade others to go vegan; however, I know the value of the nutrients that vegan dishes give the body and I do encourage others to include a few of the meals in their regular diet - it will make a world of difference. I truly enjoy cooking, experimenting with, preparing and eating new dishes with my family and friends and I know that others will too," notes Johnson. Simply Vegan, The Jamaican Way is the first of several Simply recipe books.
Today, Food shares two of the recipes with you and highlights some of the delicious vegan dishes that were served at the launch.
1 dozen ackee
3 pak Choi (leaves and stalks)
1 small onion (chopped finely)
Sea salt (to taste)
2 stalks scallion (chopped finely)
1/2 Scotch bonnet pepper
2 cloves garlic (chopped finely)
3 plum tomatoes (diced)
1/4 cup coconut oil
1. Cook ackee in boiling water
2. Once cooked, drain.
3. Cut pak choy into small pieces
4. In a saucepan, heat the coconut oil and then add seasoning
5. Sauté seasoning and add pak choi
6. Add ackee to the pak choy in the saucepan
7. Combine all ingredients in saucepan and cover to steam for about 10 minutes.
Creamy curried 'tun' cornmeal
2 cups cornmeal
1 cup coconut milk
3 cups water
1 cup sweet corn
1/4 cup coconut oil
1/4 tsp curry powder
3 stalks scallion (chopped)
1 small onion (shredded)
1/2 Scotch bonnet pepper (chopped)
2 sprigs thyme
Salt to taste
A dash of paprika
1 clove garlic (chopped)
1. Heat coconut oil in a saucepan and burn the curried powder
2. Add all seasoning and allow to sweat in curried oil
3. Add coconut milk and water, bring to a boil
4. On a low flame add cornmeal and stir constantly
5. Add sweet corn and continue stirring until cornmeal is cooked.
6. Add salt and pepper to taste