Last week I went to a cooking class- which was really a cooking demonstration that is put on weekly by a local Grenadian duo at one of the nearby resorts. One of the cruisers takes it upon herself to organize a bus to take anyone there who wants to go. This week I was able to walk because we are anchored close by. Anyway, it might go without saying that they are not cooking vegan food; however, they do use the island’s local fruits and vegetables (some of which are foreign items that I’ve never before encountered) in their cooking. So, I went in hopes of learning a thing or two about the local veggies and figuring out a way to veganize their recipes. This recipe is inspiration from the cooking class- oddly we didn’t get to see them make their breadfruit dish but they gave everyone a sample (which has cheese & cream so I didn’t try it) and told us how they
did it. Its main ingredient is breadfruit which, as far as I can tell, is a vegetable that sort of acts like a cross between a plantain and a potato. My creation came out nicely and I will definitely make it again, maybe a different way next time. The spice blend I chose b/c these are ingredients that are widely used on Grenada. I wouldn’t say it’s suitable for a main course by itself- I served it with a salad because I didn’t have anything else prepared- but there are many other options.
First:
-De-seed and “peel” the breadfruit. Don’t kill yourself here and/or curse me by using a peeler- the locals just cut the skin off with a large knife, which is what I did- it took less than 10 minutes.
What you’ll need:
-3 heaping cups cubed breadfruit (cut in about 2 inch cubes or there-about)
-1/2 cup soaked (for about an hour) raw cashews
-1 lemon, juiced
-1/2 cup non-dairy milk
-2 tbls. Vegan margarine
-1 or 2 tbls. Bread crumbs
-2 tbls. Nutritional yeast (optional)
-1/4 tsp. salt
-1/4 tsp. turmeric
-1/8 tsp. nutmeg
-1/8 tsp. cayenne
What’s Next:
-Fill a large/medium pot with enough water to boil your breadfruit. Bring water to boil and add the breadfruit- boil until mash-able but not too soft! When done, drain water and place breadfruit back in the pot and mash by hand while hot. Just mash it a bit, keep it chunky!
-While the breadfruit is boiling you can puree your cashews with the lemon juice, adding bits of water to make the mixture smooth. Once smooth, set aside.
-Make the spice blend: put all the spices in a small bowl and mix together
-In a small pot bring the milk to a boil then remove from heat.
-Make the cream mixture: Immediately stir in the butter, cashew mixture, spice blend, and nutritional yeast in the milk pot (with the milk)
-Add the cream mixture to the mashed breadfruit and combine using a large spoon.
-Grease (with margarine or oil) an 8 inch square pan (that seemed to be the perfect size for this amount)
-Place the mixture in the pan and evenly distribute. Sprinkle bread crumbs on top.
-Bake at about 350 for 20 minutes or until top is slightly browned.
-Cut in squares and serve while hot!
That’s it! I hope you like it!
**Feeds 6-8 Marty’s as a side dish**
did it. Its main ingredient is breadfruit which, as far as I can tell, is a vegetable that sort of acts like a cross between a plantain and a potato. My creation came out nicely and I will definitely make it again, maybe a different way next time. The spice blend I chose b/c these are ingredients that are widely used on Grenada. I wouldn’t say it’s suitable for a main course by itself- I served it with a salad because I didn’t have anything else prepared- but there are many other options.
First:
-De-seed and “peel” the breadfruit. Don’t kill yourself here and/or curse me by using a peeler- the locals just cut the skin off with a large knife, which is what I did- it took less than 10 minutes.
What you’ll need:
-3 heaping cups cubed breadfruit (cut in about 2 inch cubes or there-about)
-1/2 cup soaked (for about an hour) raw cashews
-1 lemon, juiced
-1/2 cup non-dairy milk
-2 tbls. Vegan margarine
-1 or 2 tbls. Bread crumbs
-2 tbls. Nutritional yeast (optional)
-1/4 tsp. salt
-1/4 tsp. turmeric
-1/8 tsp. nutmeg
-1/8 tsp. cayenne
What’s Next:
-Fill a large/medium pot with enough water to boil your breadfruit. Bring water to boil and add the breadfruit- boil until mash-able but not too soft! When done, drain water and place breadfruit back in the pot and mash by hand while hot. Just mash it a bit, keep it chunky!
-While the breadfruit is boiling you can puree your cashews with the lemon juice, adding bits of water to make the mixture smooth. Once smooth, set aside.
-Make the spice blend: put all the spices in a small bowl and mix together
-In a small pot bring the milk to a boil then remove from heat.
-Make the cream mixture: Immediately stir in the butter, cashew mixture, spice blend, and nutritional yeast in the milk pot (with the milk)
-Add the cream mixture to the mashed breadfruit and combine using a large spoon.
-Grease (with margarine or oil) an 8 inch square pan (that seemed to be the perfect size for this amount)
-Place the mixture in the pan and evenly distribute. Sprinkle bread crumbs on top.
-Bake at about 350 for 20 minutes or until top is slightly browned.
-Cut in squares and serve while hot!
That’s it! I hope you like it!
**Feeds 6-8 Marty’s as a side dish**
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