A Jamaican Vegan Feast

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One of my followers pointed out that the Ziggy Marley web site where the recipes for my Jamaican Vegan Feast were posted doesn’t seem to be active. She asked if I could post those recipes right here on The “V” Word and I said you bet!

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My review for Ziggy Marley Organics was written back in 2013 and this meal is still a favorite in my family. It’s a full meal of Jamaican jerk Soy Curls, Rice and Peas and Lemon Ginger Broccoli. I made the meal using Ziggy Marley products but you can use any coconut oil to make it.

Bien sûr, J'avais l'habitude Butler Soy Curls to make the Jerk “Poulet” but you can also use tofu, tempeh, seitan, mushrooms or cauliflower. You can make jerk anything! 🙂

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So here are the recipes for this Jamaican Feast. Mmm…now I’m craving it again! Jouir de!

Jamaican Jerk “Chicken”

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GF

For the marinade­­­­­­­­­­

¼ cup gluten-free tamari

¼ tasse de vinaigre de cidre

2 Tbs. sans gluten, sauce Worcestershire végétalienne

¼ cup fresh lime juice

1-2 c. sauce piquante (optionnel)

2 gousses d'ail, hachées

1 chili poivre, hachées

1-inch piece fresh ginger, râpé

3 Tbs. cassonade

2 c. sol piment

2 c. de thym séché

1 c. sel casher

1 c. la poudre d'oignon

1 c. de cannelle moulue

½ cuillère à café. noix de muscade moulue

½ cuillère à café. poivre de Cayenne

¼ c. clou de girofle moulu

For the Jerk “Chicken”­­­­­­­­­­­­­­­

1 sac Butler Soy Curls

2 Tbs. l'huile de noix de coco

2 Tbs. persil frais, haché

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. Laisser mariner pendant au moins 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. Laissez cuire, flipping the soy curls every few minutes, until they are crisp and heated through, sur 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.

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Riz et de pois jamaïcain

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GF, SF

Serves 4-6

1 Tbs. l'huile de noix de coco

1 petit oignon, haché

4 gousses d'ail, hachées

1 ½ tasse de riz brun

1 c. sel casher

1 c. gingembre frais, râpé

1 tasse d'eau ou de bouillon de légumes

2 cups coconut milk

1-15 oz. can red kidney beans or pigeon peas, rincés et égouttés

2 c. de thym séché

2 feuilles de laurier fraîches

Jus de citron vert

Chauffer l'huile dans une casserole moyenne à feu moyen-élevé. Ajouter l'oignon et cuire 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil. Mélanger le sel et le gingembre. Add the water or broth and the coconut milk. Remuez bien.

Add the kidney beans or pigeon peas to the saucepan. Add the thyme and stir everything together. Ajouter les feuilles de laurier. Let the rice cook until the liquids begin to simmer. Puis baisser le feu et couvrir la casserole.

Cuire 40 minutes ou jusqu'à ce que le liquide soit absorbé. Retirer la casserole du feu et laisser reposer 10 minutes. Découvrir, remove the bay leaves and fluff with a fork. Taste for seasonings and adjust if necessary. Squeeze lime juice over top.

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Lemon Ginger Broccoli with Crunchy Hemp Seeds

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GF, SF

2 grandes têtes de brocoli

sel casher

1 Tbs. l'huile de noix de coco

2 gousses d'ail, hachées

1 Tbs. zeste de citron

1 c. grated ginger

2 Tbs. graines de chanvre (optionnel)

Cut the broccoli into florets and cut the stems into bite-sized pieces. Fill a large saucepan or skillet that has a lid with about 2 inches of water and a pinch of salt. Porter l'eau à ébullition, add the broccoli and cover the pot. Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to a colander to drain.

Return the pan to the heat and add the coconut oil and ginger. Add the broccoli back to the pan and toss to coat in the oil. Ajouter l'ail, lemon zest and salt. Laissez cuire, stirring every few minutes, until the broccoli is heated through and a bit crispy. Transfer to a serving bowl or platter. Sprinkle with hemp seeds.

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Le “V” Parole: Dites-le. Mangez-le. Vivre.

A Jamaican Vegan Feast
Auteur: 
Type de recette: Entree and Sides
Cuisine: Jamaïquain
 
Ingrédients
  • Secousse "Poulet"
  • Pour la marinade
  • ¼ cup gluten-free tamari
  • ¼ tasse de vinaigre de cidre
  • 2 Tbs. sans gluten, sauce Worcestershire végétalienne
  • ¼ cup fresh lime juice
  • 1-2 c. sauce piquante (optionnel)
  • 2 gousses d'ail, hachées
  • 1 chili poivre, hachées
  • 1-inch piece fresh ginger, râpé
  • 3 Tbs. cassonade
  • 2 c. sol piment
  • 2 c. de thym séché
  • 1 c. sel casher
  • 1 c. la poudre d'oignon
  • 1 c. de cannelle moulue
  • ½ cuillère à café. noix de muscade moulue
  • ½ cuillère à café. poivre de Cayenne
  • ¼ c. clou de girofle moulu
  • For the Jerk “Chicken"
  • 1 Boucles sac Butler soja
  • 2 Tbs. l'huile de noix de coco
  • 2 Tbs. persil frais, haché
  • Riz et de pois jamaïcain
  • 1 Tbs. l'huile de noix de coco
  • 1 petit oignon, haché
  • 4 gousses d'ail, hachées
  • 1 ½ tasse de riz brun
  • 1 c. sel casher
  • 1 c. gingembre frais, râpé
  • 1 tasse d'eau ou de bouillon de légumes
  • 2 cups coconut milk
  • 1-15 oz. can red kidney beans or pigeon peas, rincés et égouttés
  • 2 c. de thym séché
  • 2 feuilles de laurier fraîches
  • Jus de citron vert
  • Lemon Ginger Broccoli
  • 2 grandes têtes de brocoli
  • sel casher
  • 1 Tbs. l'huile de noix de coco
  • 2 gousses d'ail, hachées
  • Lemon Zest
  • 1 c. grated ginger
  • 1 Tbs. graines de chanvre (optionnel)
Instructions
  1. For the Jerk "Poulet"
  2. Combine all the ingredients for the marinade and mix well. Put the soy curls in a large bowl and add hot water 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. Laisser mariner pendant au moins 15-20 minutes while you make the side dishes.
  3. 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. Laissez cuire, flipping the soy curls every few minutes, until they are crisp and heated through, sur 20 minutes.
  4. Add the marinade to the skillet and toss the soy curls in it. Add the parsley and serve while hot.
  5. For the Rice and Peas
  6. Chauffer l'huile dans une casserole moyenne à feu moyen-élevé. Ajouter l'oignon et cuire 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil. Mélanger le sel et le gingembre. Add the water or broth and the coconut milk. Remuez bien.
  7. Add the kidney beans or pigeon peas to the saucepan. Add the thyme and stir everything together. Ajouter les feuilles de laurier. Let the rice cook until the liquids begin to simmer. Puis baisser le feu et couvrir la casserole. Cuire 40 minutes ou jusqu'à ce que le liquide soit absorbé. Retirer la casserole du feu et laisser reposer 10 minutes. Découvrir, remove the bay leaves and fluff with a fork. Taste for seasonings and adjust if necessary. Squeeze lime juice over top.
  8. For the Lemon Ginger Broccoli
  9. Cut the broccoli into florets and cut the stems into bite-sized pieces. Fill a large saucepan or skillet that has a lid with about 2 inches of water and a pinch of salt. Porter l'eau à ébullition, add the broccoli and cover the pot. Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to a colander to drain.
  10. Return the pan to the heat and add the coconut oil. Add the broccoli back to the pan and toss to coat in the oil. Ajouter l'ail, zeste de citron, ginger and salt. Laissez cuire, stirring every few minutes, until the broccoli is heated through and a bit crispy. Transfer to a serving bowl or platter. Sprinkle with hemp seeds.

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One Response to A Jamaican Vegan Feast

  1. Pat Octobre 17, 2016 à 8:36 pm #

    Merci! I love to mention this recipe when people are asking what to do with soy curls!


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