I hope you guys like last weeks recipe; I did!  I thought using sesame oil for sauteing of the choi, garlic, and onion created a great flavor with the salad. If you didn't try it you may have enough ingredients of the same to do make it this week. 

This week, we are getting a variety of veggies.  With the intention of doing something different I decided to take a risk with this curried recipe. It's not a wet Thai curry, although I pondered that, you could totally use these same veggies I selected from the bag and go there.  The picture is not of the actual recipe but gives somewhat of an idea. 

This quantity should be enough for 4 as a hearty side dish or in 2-3 as a main vegan meal.

What you'll use from your Bag:

• Sugar Snap Peas 
• New Red Potatoes
• Kale
• Garlic Scapes
• Spring Onions (optional- our farmer Jon says he doesn't know if we will get these this week)

What else you'll need:

• Vegan Butter (or butter)
• Sweet curry powder
• Hot curry powder

First, Prepare:

• Boil about 10-12 red potatoes with the skin on until tender but still maintain some firmness
• Chop 6 sprigs each of garlic scapes & spring onion (if we get them)
• Quarter cut a big handful of sugar snap peas (or leave them uncut- it's your preference)
• Chop a big handful (or more) of kale (in no particular way) 

Next:

• Drain the potatoes and cut in half (or quarter if you want a smaller size)- set aside in a serving bowl
• In a saute pan heat 4- 5 tbls. of butter until just melted
• Add the garlic and onion and saute for a couple minutes
• Stir in 1 tsp. of each sweet & hot curry powders (you can use just one type if you want)
• Add the sugar snap peas & cook until bright green- a couple minutes
• Stir in the kale, cook until wilted

Finally:

• Gently stir the vegetable curry mixture in with the potatoes in the serving bowl until well incorporated
• Garnish with shaved coconut (if you happen to have a coconut lying around-totally optional)
• Enjoy

Namaste. Until next week...

About a month ago we bought a pressure cooker in Martinique.  I’ve never owned a pressure cooker or used one but have been asked by sooo many cruisers if I have one once they find out that I’m vegan.  Even as a non-vegan we were probably in the minority of cruisers without a pressure cooker.   I held off thinking I didn't need it and wondering where I would store it until I finally saw the light and got it.  I’m super glad that I did and with my organizing skills I easily found a place to keep it.

Anyway, this is my first stew using a pressure cooker- if you don’t have one you use a pot- no problem, it will just take longer but it’s the same directions.  This recipe was inspired by a rasta in Victoria Falls, Dominica who recently feed us stew in calabash bowls after we hiked visited the waterfall.

What You’ll Need: 
3 cups seeded & cubed butter nut squash or pumpkin (leave the skin on or peel it off)
¾ cup split peas (green or yellow, uncooked)
1 cup coarsely chopped carrots
1 yellow onion (chopped)
1 Vegetable Bouillon cube (the size for 2 cups of broth)
4 cups water
3/4 cup coconut milk
2 handfuls of spinach
1 ½ tsp. curry powder
1 tsp cumin
1/2 tsp. cayenne
1 tsp. turmeric 
salt and pepper

What’s Next:
-Add the water to your pot or pressure cooker and put the bouillon cube in with the heat on med/high
-Put everything else in the pot EXCEPT the coconut milk and spinach
-If using a pressure cooker, secure the lid and let cook for 10-12 minutes.  If using a pot cover with a lid and simmer for about 45 minutes
-When the allotted time is up let the steam out of the pressure cooker before opening the lid and use a hand masher to mash the pumpkin/squash chunks just a bit until they are fairly smashed- you can’t mess it up…
-Stir in the coconut milk and spinach leaves.  Let simmer on low heat with an open lid for just a few minutes.
-Taste for seasoning and spices.
-Serve with toasted bread and enjoy!

*Feeds 4*

*Sorry about the lame photo- I forgot to take proper photographs (as often happens) before serving!
I made these for the first time for a vegan Thanksgiving we hosted for our friends on Matsu.  They were my taste tasters and critics for my Thanksgiving style recipes. 
They approved of everything that was served but Marty said these cutlets were his favorite thing on the dinner plate.
This recipe is re-created from the cookbook Veganomicon.  I didn’t have vital wheat gluten nor is it available for purchase around here so I substituted brown rice flour, which also makes this version gluten free.  If you have vital wheat gluten feel free to use it instead- the same measurements apply.

What you’ll need:
2 cups cooked garbanzo beans (if you use can chick peas, drain & rinse them)
1/4 cup extra virgin olive oil
1 cup rice flour
1 cup fine plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 tsp dried thyme
1 tsp paprika
1/2 tsp dried sage
1/2 tsp cayenne 
Olive oil for pan frying 
 
What’s Next:
-In a medium bowl combine the garbanzo beans and olive oil and mash up using a sturdy fork until no whole beans are left
-Add the rest of the ingredients and knead together with your hands for a few minutes (the recipe says “until strings of gluten have formed” but since I didn’t use gluten I kneaded until the mixture was sticky.)
-Divide the mixture into 8 balls and flatten into cutlets
-Heat a skillet with the frying oil on medium heat.
-Place as many cutlets as comfortably fit in the skillet and fry for about 6 minutes on each side. When done transfer to a plate lined w/a paper a thick paper towel
-Continue frying until all cutlets are done.  
-The recipe notes that these are better served after they have “rested” for about 10 minutes.

Serve w/ gravy (see my recipe here)

*Makes 8 cutlets, feeds 4 accompanied by other side dishes*
 

It was after 4pm when Marty reported he was hungry
(he was working hard today installing our new solar panels) and asked what I was making for dinner.  It has been so hot here I don’t much feel like making anything that requires me to turn on the oven which would heat the inside of our boat beyond the 93 degrees it is already.  So I looked at my vegetable inventory and decided on a new creation, and turned on the oven anyway!  At least I can jump in the water when I’m finished sweating it out in the galley!

What you’ll need (for the pie):
-2 ½ cups cubed pumpkin (or sweet potato)
-1 tbls. vegan butter
-1 tbls. brown sugar (optional/ omit if using sweet potato)
-2 cups butter beans
-1 small onion, chopped
-3/4 cups sliced carrots
-1 medium bell pepper (any color)
-3/4 cup chopped eggplant
-2 green onions
-1/4 tsp. cumin
-1/4 tsp. coriander
-1/4 tsp. cayenne
-1/4 tsp. ground ginger
-salt & pepper to taste

-1 cup (approximately) vegan gravy (recipe follows)

What’s Next:
-Preheat oven to 350 degrees
-In a pot boil the cubed pumpkin or sweet potato drain when soft enough to mash but not mushy
-In a medium sized pan heat a splash of olive oil and sauté the chopped onion, 1 minute
-Add the spices and stir to incorporate with the onion, 2 minutes
-Toss in the sliced carrots and sauté another 2 minutes
-Add bell pepper, eggplant, & chopped green onion & continue cooking 2-3 minutes
-Turn off the heat of the vegetable mixture & set pan aside
-With a hand masher or fork mash the butter beans in a bowl (it’s ok if they aren’t all totally smooth)
-Transfer the beans to your 9” pie plate & use a fork to press the beans into the pan including a little up the
sides
-Place the vegetable mixture on top of the beans and arrange evenly
-Pour about half the gravy evenly on top of the vegetables (reserve remainder)
-Mash the pumpkin or sweet potato with vegan butter and brown sugar
-Evenly distribute the pumpkin/sweet potato mash on top of the veg/gravy mixture
-Bake in the oven for 20-25 minutes at 350
-Let sit for about 15 minutes before cutting with a specula- if you don’t wait your slices will not look like a pie, but it will still taste good!
-Serve with a little hot gravy on top

What you’ll need (for the gravy):
-1 ½  tbls. olive oil
-3 tbls. flour
-1 ½ cup water (or veg. broth, if using broth you don’t need the bouillon cube!)
-1/2 veg. bouillon cube (no sodium kind)

What’s Next:
-If using bouillon cube (instead of broth) boil the water and stir in bouillon cube to make broth- set aside
-Re-heat, over medium heat, the same pan used to make the vegetable mixture (without the vegetables in it!)
-Add the oil
-Stir in the flour and continue stirring so the mixture doesn’t clump, about 5 minutes
-Slowly whisk in the broth- continue whisking about 2 minutes
-If the gravy is too thick you can add more water
-While the gravy is hot pour slightly less than half on top the veg/bean mixture-just leave the rest in the pan
-Before serving the pie you can re-heat the rest with a little water when the pie comes out of the oven

*Feeds 3 Marty's as a main dish or 6 as a side*

Since we have been in the Caribbean I seem to have been on a mission to search out the best roti. Or maybe it’s just that veggie rotis are the only vegan thing universally sold on the islands.  Either way, I love them and figured with as many as I’ve tried I could come up with my own recipe by taste.  I decided I would try and make them myself but the shell (or skin as it’s called) turned out more like a thin pizza crust.  I shared my problem with a local roti and “doubles” maker and asked for some tips.  The response I got was a giggle and then “oh don’t you worry about that, it takes years of practice to perfect the art of roti skin making.”  Some people may have considered this a challenge- so far I think it’s a pretty good excuse to let someone else make the skin.  And, as luck would have it a local market recently started selling fresh roti skins.  It’s possible you could buy them frozen where you live or you can start practicing! 
 
What you’ll need:
-2 Roti Skins
-1 medium sweet potato (peeled and cut in ½ cubes)
-1 small gold potato (peeled and cut in ½ cubes)
-2 medium sized carrots
-1/2 large bell pepper (any color)
-1/2 cup of peas
-3 tbls. coconut milk
-1/2 tsp. cumin
-1/4 tsp. cayenne
-1/4 tsp. turmeric
-1/4 tsp. coriander
-salt and pepper to taste

-mango chutney for serving (optional)

What’s Next:
-Boil the sweet potato and gold potato together until just tender, drain and put back in the pot
-In a pan over medium heat sautee the carrots, pepper, and peas for a couple minutes
-Add all the spices to the vegetables and stir until well incorporated, remove from heat
-Pour the coconut milk on the potatoes and mash by hand just a few times (there should still be potato chunks)
-Transfer the vegetables to the same pot as the potatoes and mix together with a spoon
-Place half the mixture on the center of one shell. Fold long ways once, then both ends in, and lastly the other long end. Repeat for roti #2
-Place both roti’s in the already used vegetable pan with a very small amount of oil on medium heat. Heat rotis for one minute on each side.
-Remove from heat and serve with mango chutney (or whatever you like)

*Feeds 2 Martys*

This is one of those recipes that came from a Rastafarian on Dominica- a version of his recipe was printed in the book “The Spice Necklace.”  I gave it a try the other day and both Marty and I really liked it.  It’s an easy recipe and doesn’t make a lot of mess which Marty really appreciates since he is the one who washes most of the dishes!  Sorry there isn’t a picture- I completely forgot to take one and then all of our stew was
gone!

What you’ll need:
-2 fairly large yams or potatoes- or 3-4 smaller ones (peeled & cut in ½ inch cubes)
-2 fairly large sweet potatoes- or 3-4 smaller ones (peeled & cut in ½ inch cubes)
-1 green plantain (sliced in about ¼ inch thick rounds)
-3/4 cup sliced carrots
-1 cup sugar snap peas
-1/2 green bell pepper (chopped)
-2 ½ cups spinach leaves
-1 green onion (chopped)
-1/2 Veg. bouillon cube
-1 cup coconut milk
-4 fresh thyme sprigs (and/or other herbs)
-1/2 tsp. cumin
-1/4 tsp. cayenne  

What’s Next:
-In a large pot boil yams or potatoes in 4 cups of water for 10 minutes
-Add sweet potato, plantain, and carrots and cook 5 more minutes
-Stir in bouillon cube
-Add peas & peppers and cook 5 more minutes
-Stir in spinach, green onion, thyme, cumin, cayenne, and coconut milk and cook 5 minutes
-With a hand masher, mash a few of the yams/potatoes to thicken
-Remove the thyme sprigs before serving
-Serve in bowls as a soup/stew or you can put it over rice

*Feeds 4 Martys*

I've been getting into Grenada’s local cooking culture and this dish was an experiment that was the result of talking to a few locals (on separate occasions) about their favorite vegetables and ways to prepare them.  The outcome was very tasty, even good enough for “Marty’s Picks” list :)!  

I should disclose that while I was cooking I hardly measured anything which means that if you wing it too it should still come out great!  From start to eating prep and cooking time was about an hour.

What you’ll need (for the Eggplant):
-1 Eggplant (mine was about 8 inches long and 6 inches around)
-2 tbls. Oil for frying
-1/2 cup flour
-2 tsp. egg replacer
-3/4 cup panko bread crumbs 

What’s Next:
-Slice the eggplant long ways in about ¼ - ½ inch slices
-Heat frying oil in a pan over medium heat
-In 3 separate bowls place the floor, bread crumbs, and prepared egg replacer (2 tsp. egg replacer mixed with 4 tbls. Warm water and stired)
-Flour both sides of each eggplant strip, dip immediately in egg replacer (both sides), then coat in panko bread crumbs
-Gently place the eggplant strips in the pan, let cook for 5 minutes then flip and cook for 5 minutes. 
-The eggplant should be crispy, not soggy and you may find that they need to be cooked longer.
-When done remove the eggplant from the pan and place on a paper towel 

What you’ll need (for the “gravy”-don’t panic, it’s not that bad):

-2 cups lightly packed callaloo (or spinach if you have no idea what callaloo is!)
-1/2 cup coconut milk
-1/4 cup water
-1 cup uncooked quinoa
-1/2 cup chopped green onion
-1 medium/large tomato, chopped
-1 tbls. Curry powder
-1/2 tsp. salt
-1/2 tsp. cumin
-1/2 tsp. ground ginger 
-1/4 tsp. cayenne 
-1/4 tsp. ground nutmeg
-3/4 cup water
-2 ½  tbls. Tomato paste
-1 tbls. Agave nectar
-1 cup julienne cut carrots
-1 medium red bell pepper, sliced thin
-1 cup broccoli heads

What’s Next:

-In a pan bring the coconut milk and water to boil.  Add callaloo (or spinach) and let simmer with lid closed for 15 minutes (less time for spinach.) All the liquid will absorb. Set aside in a separate bowl.
-While callaloo is cooking, make quinoa according to package directions. Set aside when done.
-Heat a splash of olive oil in a pan and add chopped green onions. Cook for a couple minutes
-Add the tomatoes, cook for a minute or two.
-Blend all the spices together in a small bowl and add to the pan. Cook 2 minutes or so.
-Stir in ¾ cup water, tomato paste, and agave nectar.  Let simmer for 2 minutes or so, add bits of water if sauce starts to thicken.
-Add sliced carrots, red pepper, and cooked callaloo.  Continue simmering 2 minutes.
-Add broccoli, turn off heat and cover for a minute or two to let the broccoli steam.
-Serve immediately over quinoa and fried eggplant 

*Feeds 4 Martys* 

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**