Naturally Vegetarian Recipes 

St Lucia Coconut Bread

Prep Time:          30 minutes     

Cook Time:         20 minutes

Total Time:         1 hour

Equipment Needed: 3 Bowls, 2 Pots, Whisk for Dry ingredients, Spoon for Wet ingredients, Non-stick Baking Sheet, Rolling Pin, Floured Area, Basting Brush

Ingredients:

Dry Ingredients

3 ½ Cups                All Purpose Flour

¼ Cup                     Cane Sugar

4 ½ teaspoons      Dry Yeast

1 ½ teaspoon        Sea Salt OR Pink Himalayan Salt

Wet Ingredients

1 ½ Cup                  Coconut Milk (13.5 ounces, no more than 120 degrees – right when you see boil bubbles)

¼ Cup                     Water, Warm, Not more than 120 degrees

2 Tablespoons      Softened Soy Butter, more for brushing

2 Tablespoons      Coconut Oil, melted

Directions:

1.            Place all Dry Ingredients in a bowl, mixing thoroughly with a whisk.

2.            Place Water in 1 pot, Coconut Milk in another pot, on Medium-High heat, stirring the Coconut Milk constantly.

3.            Place 2 Tablespoons of Soy Butter (melted) and Coconut Oil on the Wet bowl.

4.            Once the mixture is well blended, add all Wet Ingredients, using the whisk.

5.            In the Dry bowl, add the Flour, Cane Sugar, Salt, and Yeast, mixing well.

6.            Quickly add the Wet Ingredients to the Dry Ingredients.

7.            After 5 minutes of kneading, the dough ball is formed – allow yeast “ball” to rise 5 minutes.

8.            Cut dough into 10 pieces.

9.            Shape the pieces into balls and allow them to rise for 5 minutes.

10.          Roll each ball thin (about ¼ inch thick), then brushed with Soy Butter, then folded again in half.

11.          Then it is brushed with more butter on the top until it becomes a triangle or sort.

12.          Place triangles on non-stick Baking Sheet.

13.          Allow triangles to rise, then press four light impressions on each triangle – that keeps the bread from puffing up in the oven.

14.          Cook in oven on 350 degrees for 20 minutes.

15.          Allow Bread to cool, covered with a clean dish cloth. Eat & Enjoy!

Jamaican Cabbage Piri Piri

Ingredients:

Roux

• 4 T       Soy Butter

• 1 t        Sea Salt

• 2 T      Jamaican Jerk Seasoning, dried (look for ones without MSG)

• 1 T       Curry      (1 T Coriander, 1 1/2 t Cardamom, 1 1/2 t Cumin, 1 1/2 t Turmeric, 2 t Paprika)

• 1 T       Garlic, minced

• 5-6      Garlic cloves, whole, tops and bottom removed

• 2-3       Carrots, rondelle (in discs)

Remaining ingredients

• 1/2        Red Bell Pepper, sliced

• 1/2        Orange Bell Pepper, sliced

• 1            Cabbage, cut into medium pieces

• 6           Corn on the Cob, minis, cut into 3 sections (you may have to soften them in hot water if from the freezer)

• 1            Piri Piri Pepper or Jalapeno, rondelle (opt)

Directions:

1. Put Soy Butter in pan large pan on low heat while cutting ingredients.

2. When done cutting, add all seasonings including garlic cloves. Turn heat to medium allowing the roux to bubble, about 5 minutes. At this point the aroma should be wafted up your nose.

3. Add the cabbage to the skillet in increments (shows it is tender), as cabbage is reduced as it cooks.

4. Add remaining ingredients except the corn, cook 5 minutes, stirring constantly so that the roux is covered.

5. Add the corn and cook an additional 15 minutes, then serve hot.

Naturally Jerk Chikn

Prep Time:              30 minutes    

Cook Time:             1 hour

Total Time:             2 hours

Equipment Needed: Food Processor, Knife, Skillet, Measuring Utensils

Ingredients:

Tofu

•             1 pound Extra Firm Tofu, drained, wrapped in clean dish cloth and pressed on a heavy plate for 30 minutes to remove moisture

Jerk Sauce

•             ½ medium Onion, coarsely chopped

•             1 Tablespoon Fresh or Dry Thyme

•             2 Tablespoons fresh Ginger, chopped

•             8 Garlic cloves, chopped

•             1 Tablespoon Coriander Powder

•             1 teaspoon ground Allspice

•             1 Tablespoon White Pepper

•             ½ Tablespoon ground Cardamom

•             2 Tablespoons Brown Sugar

•             2 Tablespoons Honey

•             2 Tablespoons Soy Sauce OR Coconut Aminos

•             2 Tablespoon Olive Oil

•             Juice of 2 limes

•             Zest of 1 lime

•             3 Tablespoons Maple Syrup

•             ½ teaspoon Cayenne OR 1 or more Scotch Bonnet Pepper adjust to taste

Directions:

1. Mix Jerk Sauce Mixture in food processor and blend well.

2. Dry out Extra Firm Tofu in oven on a sprayed Cookie Sheet for 1 hour (30 minutes on each side) at 350 degrees. Add dried Tofu to Jerk Sauce and coat Tofu well. Allow the Mixture to marinate for 30 minutes.

3. Pour the Tofu and Jerk Sauce into a hot skillet on Medium-High Heat, stirring constantly. Cook for 5 minutes.

4. Serve with Rice & Peas & Coconut Bread. Eat & Enjoy!