Vegetarian Black-Eyed Peas

Serves 8 to 12
Prep Time: 10 minutes
Cook Time: 2 hours, 00 minute

Ingredients:

* 2 T. olive oil
* 3 cups finely chopped onions
* 4 cloves of garlic, finely chopped
* 1 15-ounce can low-sodium vegetable stock
* 4 cups dry black-eyed peas
* 5 cups water, plus more, if needed
* 2 15-ounce cans whole tomatoes
* 3 T. tomato paste
* 2 T. dark brown sugar
* salt and pepper, to taste

Preparation:

1. In a large pot, heat the oil over high heat. Add the onions and garlic and cook, stirring constantly, until onions are translucent and fragrent. Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil. Turn down the heat to low and simmer for 2 hours, adding more water as neccessary, or until the peas are tender. Add salt and pepper to taste and serve.

Grilled BBQ Potato Chips

Ingredients:
2 Idaho Baking Potatoes
1/4 cup olive oil

Directions:
Peel the 2 baking potatoes. Cut the potatoes lengthwise into paper
thin slices. Put the potato slices in hot salted water, stirring to
separate the slices. Allow the potato slices to stand in the water
until pliable (about 4 minutes).

Roll each potato slice and run a skewer through the middle of the
rolled slice. Allow about 1/2 inch space between each slice placed
on the skewer. Carefully brush each rolled potato slice with olive oil.
Place the skewers on a skewer rack over hot coals. Turning
frequently, cook 10 to 15 minutes, or until potatoes are crisp.
Drain excess oil by placing potatoes on a paper towel.

Arrange the chips on a serving plate surrounding a bowl of your
favorite Rasta Joe's BBQ Sauce and start dipping!! Serves 8 to 10

Jerk Barbecue Vegetables

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4

INGREDIENTS:

* 1 large cho-cho, cut into thin strips
* 2 medium carrots, sliced
* 2 cloves garlic, finely chopped
* 1 medium onion, finely chopped
* 2 Tbsps. vegetable oil
* 1/2 pack spaghetti
* 1 medium broccoli, broken in florets
* 1 medium cabbage, coarsely shredded
* 1/4 tsp. salt
* 1/4 cup GRACE JERK BARBECUE SAUCE

METHOD / DIRECTIONS:

1. Boil spaghetti as directed on package.
2. Heat oil and sauté seasonings.
3. Add carrots, cho-cho and stir fry for 2 minutes.
4. Add broccoli, cabbage and spaghetti and continue stir frying for another 2 minutes.
5. Sprinkle with salt if desired, toss in Grace Jerk Barbecue Sauce and remove from heat.
6. Serve immediately.

SERVING SUGGESTIONS:

Diced cooked chicken, ham, meat or fish can be added to make this dish a complete meal.

RECIPE NOTES:

Cho-cho is a Caribbean vegetable also known as Christophene. It is a vegetable with 90% water.

Quick Vegetable Curry

INGREDIENTS:

* Frozen vegetables (Broccoli, carrots, beans, etc)
* 1 onion - sliced
* 1-teaspoon salt to taste
* 2-tablespoons cornstarch
* ¼ cup water
* 4-tablespoons olive oil
* 1-teaspoon cayenne pepper
* 4 tablespoons curry

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

1. Add olive oil into a skillet and heat
2. Add curry & mix with hot oil
3. Add onion slices & sauté
4. Add frozen vegetables to skillet
5. Mix cornstarch with ¼ cup water until a paste is formed
6. Add cornstarch paste into skillet until lightly thickened.
7. Cook for 10 minutes then serve

Pan Fried Cassava Bread

Preparation Time: 10 minutes
Cooking Time: 13 minutes
Serves: 2
Country: Jamaica

INGREDIENTS:

* 1 cup fresh *cassava meal
* 1 1/2 tsps. all purpose flour
* 1 tsp. baking powder
* 1 Tbsp. sugar
* 1 medium egg
* 3/4 cup milk
* 1 Tbsp. vegetable oil
* 1 tsp. lime juice

METHOD / DIRECTIONS:

1. Mix together all dry ingredients, then add egg and sufficient milk to produce a thick batter.
2. Stir in oil and lime juice.
3. Pour the batter into a well greased 20 cm / 8" frying pan.
4. Cook over a moderate heat for about 10 minutes, making sure it does not burn at the bottom, turn over and cook for a further 3 minutes.

SERVING SUGGESTIONS:

Serve cold. This recipe may be made without sugar and can serve as a savoury accompaniment to any meal.

RECIPE NOTES:

*Cassava is a staple found in Africa and the Caribbean. It has a starchy texture and is used to make the famous Jamaican bammies.

Ms Norma Coconut Bread

Ingredients
½ cup butter
½ tsp sugar
1 tsp salt
½ cup milk
1 tbsp Baking powder
1 tsp vanilla
2½ cup grated Jamaican coconut
3 cups all purpose flour

Preparation
Sift baking powder, flour and salt. And stir in coconut. Then mix egg, milk, vanilla and
butter together. Make a well in the dry ingredients. Pour liquid into the well. Stir lightly
but thoroughly and pour into 2 greased 8 or 9 inch loaf pans
, filling pans about
2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes or
until they are done.

Jamaican Stir-Fried Okra Recipe

INGREDIENTS

2 cups fresh Jamaican okra sliced
1 large Jamaican tomato, peeled and sliced
¼ cup Jamaican onions, sliced
1½ tsp. fresh Jamaican lemon juice
¼ tsp. Jamaican thyme, crushed
1 tsp. salt
A dash pepper
1 tbsp. vegetable oil
2 tbsp. butter

PREPARATION

1. Prepare all vegetables as indicated and have ready for cooking.
2. In a small bowl, combine lemon juice, thyme, salt, and pepper.
3. Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once.
4. Toss and cook for 5 to 8 minutes.

Red Stripe Chicken

INGREDIENTS :

* ¼ cup vegetable oil
* 3 pounds chicken
* 2 cups canned coconut milk/cream
* 1 cup Red Stripe beer
* 1 Large onion (chopped)
* 1 large green bell pepper
* Salt and pepper

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

1. Cut the chicken into serving pieces
2. De-deseed green bell pepper and chop up onion
3. Heat vegetable oil in Dutch pot
4. Brown the chicken in oil (both sides)
5. Remove the chicken
6. Pour off some of the oil.
7. Leave 2 table spoon of oil in the pot
8. Return the chicken to the pot
9. Add the coconut milk and red strip beer
10. Once the pot is boiling reduce to heat to a simmer
11. Cook for 30 minutes
12. Add onion, bell pepper
13. Add salt and pepper to taste
14. Let simmer for 15-20 minutes as the liquid reduces and thickens.
15. If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
16. Serve while hot
17. Serving size 4-6

Almond honey crisp

1 cup of whole almonds
1/4 cup soya margarine
1/3 to 1/2 cup of honey
2 teaspoon unsweetened vanilla extract
Process the almonds in a blender for a few seconds to chop coarsely
In a bowl mix all the ingredience
Preheat owen to 375f
Put in a cake pan and bake till golden brown
Cut into squares while still warm

Radish greens sauce

3 bunches coarsely chopped radish greens (or other if not available)
4 tbsp tomato puree (or other sub), or cider vinegar
2 tsp. thyme
1 cup water
2 tbsp. veg oil
1 tsp. smooth peanut butter
1/4 onion thinly diced
1 clove garlic, diced
1 tsp. black pepper
dash of crushed habanero
1/4 chopped/crushed red pepper with seeds
1/4 tsp. crushed cardamom
1/4 tsp. allspice

Mix all ingredient together and heat low until greens collapse. Add water if needed (but careful not too much!). Allow to cool after thouroughly heated w/greens readily collapsed, then bottle and refridgerate. Pour over rice, greens, or anything the I desire.

Irie salad

1. Prepare 3 corn cob (maize).
2. Make 1 medium sweet potato boil until done and then cut it in cubes.
3. Slice one big onion, 3 green onions.
4. Chop 2 green apples in little cubes, about 1 cm.
5. Prepare a sauce with arachid oil, lime juice, pepper.
6. Blend all the ingredients and sauce into a dish. A little curry can also be added.

Ital bread

-in a dry pan put sesame seeds, cumin seeds, or the seed of your choice
(hemp, crushed peanuts...) and warm until light brown, so the seeds can
exhale their flavors. when done, reserve.

-Make then a paste using half corn flour and chickpea flour, salt, natural
yeast, water, pepper. you can also add herb such as thyme. add water in
order to have a classical bread paste. add the seeds.

-knead about 15/30 minutes and then leave 2 hours. Knead again and leave 2 hours again

-when ready, oil very lightly a big pan, warm it (my position is 3 on 6).
add the paste a make it plate. add a liitle flour and project a little water
with wet hands. cook aproximately 10 min per face, until brown

Ital maffé

This sauce is inspired from a senegalese dish.

Cut 1 1/2 big onion and heat in vegetal oil until it become transparent and lightly brown, but not burned.

Add one squashed clove garlic, 3 teaspoon of peanut butter, 3 teaspoon of tomato pur�e and some water to diluate. add pepper, a very little paprika. Add done sweet potato, carots, turnip, yam...

Serve with rice.
You can also add fried tofu in the sauce.

Mandarin Pancakes

3 1/2 flour
1 cup boiling water
1/3 cup cold water
1/2 cup sesame oil
Oil as needed for greasing

Preparation:

- Sift the flour into a large mixing bowl. make a well in the center and add the boiling water, a little at a time, incorporating the flour by stirring it into the water with a wooden spoon or chopsticks.
-Cover bowl and let sit for 5-minutes, then add the cold water, mixing well.
-Turn the flour mixture out and work with your fingers to blend until a dough is formed. Cover with a dampened towel and set aside for 15 minutes.
-Remove dough to a board and knead for 10 to 12 minutes or until smooth.
-Divide dough into 4-equal portions. Roll each part into a rod, then divide each dough rod into 10 equal pieces.
- Grease an area of the kneading board about 10 inches square with oil to prevent sticking. Flatten each piece of dough into a 2-inch round and brush evenly with sesame oil on the surface. Place another round on top, forming a 2-layered round. Roll into a thin pancake about 6 inches in diameter and 1/8 inch thick. Grease the board with more oil if needed.
-Roll 2 pancakes, then proceed with the cooking. Continue to roll and cook, 2 pancakes at a time, until all the dough is used up.
Cooking:
- Set a griddle (or heavy skillet) over medium heat. Pan-fry each pancake for 1 minute or unti lthe surface bubbles and brown spots appear on the bottom side. Turn to brown on other side for about another 30 seconds.
- Remove pancake and pull the 2 layers apart while hot. Stack pancakes on a platter and cover with a lightly dampened cloth.
-Finish pan-frying the remaining pancakes.

Almond honey crisp

1 cup of whole almonds
1/4 cup soya margarine
1/3 to 1/2 cup of honey
2 teaspoon unsweetened vanilla extract
Process the almonds in a blender for a few seconds to chop coarsely
In a bowl mix all the ingredience
Preheat owen to 375f
Put in a cake pan and bake till golden brown
Cut into squares while still warm

Asian tofu salad

Ingredients

12 oz lowfat firm tofu
1/3 c red bell peppers; chopped
1/3 c scallions; chopped
1 tb fresh parsley; chopped
-DRESSING
2 cloves garlic
2 ts fresh ginger root; grated
1/2 ts chili paste; or to taste
2 tb soy sauce
2 tb rice vinegar
1 ts dark sesame oil

Instructions

Crumble the tofu using a wooden spoon or fork. Whisk the dressing ingredients together. Add the dressing and the peppers, onion, and parsley.Mix well. Serve at room temperature or chilled. This salad will keep for 2-3 days.

Serving suggestions: Tusk the salad in a pita with watercress. Or serve it on rice crackers, or with roasted vegetables.

Masala Puri

Masala Puri (give thanks to rakesh for this incredible recipe!)

Ingredients:
2 medium potatoes or several small potatoes
Soya yoghurt
Bombay mix - or anything similar
Chilly - hotter the better :-)
1 small onion
Fresh coriander leaves (coriander is best but if not available use dill, parsley, etc)

Tamarind sauce - See below on how to make your own tamarind sauce.
If you can't get tamarind use a combination of mustard (i.e. French
mustard) and tomato ketchup (yuck). Sounds awful, but it works!

Sultanas

1. Dice the potatoes into 1 cm cubes (I usually clean them but leave the skin on)
2. Boil the potatoes, until cooked but not too soft (nice and firm)
3. Put a few tablespoons of soya yoghurt into a large salad bowl
4. Add half the tamarind sauce (or all of the alternative mustard/ketchup mix) and stir well
5. Finely chop the chilly, and add to the salad bowl
6. Coarsely dice the onion, and add to the salad bowl
7. Add the potatoes and sultanas and mix. There should be enough of the yoghurt mix to cover all the ingredients.
8. Just before serving, add copious quantities of the bombay mix, and mix well. If you do this too early the bombay mix will get soggy, which is not a problem, but it is much better if it is crispy.
9. Serve on a plate as part of a meal or put in a bowl as a snack.
10. When serving, pour some of the remaining tamarind sauce on top,
and finish by garnishing with some finely chopped coriander leaves.

Making your own tamarind sauce:

Ingredients:
Tamarind seeds
Coriander powder
Black salt (to taste)
Jeera powder
Paprika powder
Chilly powder

Jaggery (unprocessed sugar). NB I once used molasses, and it was horrible, had to add amchoor powder to rescue the sauce

NB: All of the above ingredients are available at any Indian good shop
1.Boil the tamarind seeds until you get a nice thick sauce
2. Strain off the pulp (NB don't throw the pulp away, as you can reuse it several times - it is very strong)
3. Put the liquid back into the saucepan and keep boiling.
4. Add the other ingredients and keep boiling for 10 mins.
This sweet, sour, chilly sauce will last for about 3 months in the refrigerator. You can use it with many dishes. It's a great way to spice up a reheated meal, i.e. to bring life back to yesterdays left overs.

Ital soup (excerpt from the Rasta Cookbook)

A substantial soup that will satisfy the largest of appetites; a true “Ital” feast which requires only fresh fruit juice to complete the meal.
Ingredients:
1 lb (450 g) yam: ½ (225 g) sweet potato
1 lb (450 g) pumpkin: 1 lb (450 g) callaloo
½ small cabbage: ½ lb (225 g) carrots
1 cho cho: 1 green pepper
2 cloves garlic: 2 medium-sized tomatoes
3 spring onions: 2 pts (1100 ml) water

First prepare the vegetables. Peel the yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin. Carefully wash the callaloo, trimming away any thick stems and chop. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots. Peel the cho cho, cut it lengthways into quarters and remove the heart. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions. Place the pumpkin and root vegetables in a large saucepan with the water. Bring to a boil and simmer for ten minutes. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions. Season with plenty of freshly ground black pepper and simmer for twenty minutes more until cooked. Serves 4-6.

Crispy Raw Vegetable Summer Rolls

4 ounces dried rice noodles, softened with water, in 2 inch lengths
1 1/2 cups shredded carrots
1 1/2 shredded cucumber
2 tbsp. fresh cilantro
3 tbsp. peanuts (crumbled/crushed well!)
1 tbsp. soy
1 tsp. fresh ginger
1 tsp. minced garlic
6-10 rice pancake wrappers (7-8")

In a large bowl, toss together noodles, carrots, cukes, cilantro. In a small bowl, whisk the peanuts, soy, ginger, and garlic until smooth, then add to veg mix and toss. Soften the rice pancake in warm water (double them up!!!), and then wrap the veg mix like a spring roll.

Fry until golden in veg oil, then refrigerate and enjoy!

Daikon Pot-Stickers

3 tbsp. veg oil
2 tsp. mince fresh ginger
2 cloves garlic, minced
1 1/2 cups radish
1 cup carrot, grated
1/3 cup crumbled extra-firm tofu
2 tbsp. soy
20 Wanton (saltless soy) skins

In a large skillet, heat one tbsp of oil. Add ginger and garlic, add the radish and stir at a constant (very important!!!) for two minutes. Then add grated carrot. Stir constant for one minute. Add the tofu and soy. Take skillet off and allow to cool. Lay out wanton skins and place one tbsp. of the filling you've made in the center of each skin. Wet rim of the skins and fold, forming a triangle. Deep fry to the I's likeness (InI prefer a light brown fry), and allow to cool, then enjoy!

Greens, lentils and sweet potato in coconut sauce

Take a big bunch of spinach or callaloo, 1 big sliced onion, garlic and put them in warm vegetal oil about 4 minutes.

Add enough coconut milk, chopped sweet potato and cho-cho, aubergine, carrots, or vegetables of your choice, hot pepper, black pepper according to your taste. cook until done and the sauce thick.

Then, add cooked lentils. keep 5 minutes on the fire. it is ready.

Ital omelette

Ingredients:
1/4 cup chickpea flour
3/4 cup water
salt to taste
pepper to taste
1 onion
1 or 2 potatoes (depends how hungry you are)
1 broccoli stalk (or other vegetable; You can experiment)
1 tsp olive oil

Directions:
This recipe sounds kind of gross, but you have to make it to appreciate how wonderful it is.
Make a mixture with water and chickpea flour in such a proportion to get an 'egg-like' batter. Start with 1/2 cup of water, add the chickpea flour, stirring constantly, and progressively increase the amount of water and chickpea flour until you get about 1 cup of batter. The amounts I have indicated above are approximate. Season it with salt and pepper. Boil the potatos 'al-dente', then slice.
In a pan, stir-fry the onion (sliced) in 1 TSP. of olive oil. Add the sliced potatos and stir until golden. Add the broccoli florets and pour the batter along the vegetables. Put a lid on top and simmer until the bottom is golden, then turn (a plate can help - if the pan is non-stick it will make the turn a lot easier) and cook the other side.

Serve hot or cold.

Ital Stew Peas (Veggie Stew Peas)

Ital Stew Peas is sometimes called Veggie Stew Peas or Vegetarian Stew Peas

INGREDIENTS :

* 2 cups red peas (kidney beans)
* 2 whole scotch bonnet peppers (if you like it hot cut the pepper up)
* ¼ cup water
* 2 cups coconut milk
* bay leaves
* 10 pimento grains (allspice)
* cloves garlic (1 crushed and 3 whole)
* 3 chopped scallions
* 1 small onion chopped
* 3 sprigs of thyme
* ½ teaspoon black pepper
* 1 teaspoon natural sea salt (sold in stores)
* 2 potatoes (Irish), cubed
* 1 sweet potato, cubed
* 3 carrots, sliced
* Veggie spinners/dumplings (See Recipe Below)

METHOD:

1. Soak the peas in water for a least 10-12 hours in the pot
2. Place coconut milk, bay leaves, scallion, pimento grain, whole garlic and whole pepper in the pot.
3. Slowly boil and simmer for 1 ½ hours or until the peas are tender.
4. Season by adding the onions, crushed garlic and thyme.
5. Add carrots, spinners and potatoes
6. Let simmer for 30 minutes
7. Remove the scallions, bay leaves and hot pepper before serving.
8. Serve hot with white rice.

Jambalaya

Ingredients

1/2 pound cooked chicken meat
1/2 pound cooked ham
1 pound cooked sausages
1 small green bell pepper
1 large yellow onion
3 cloves garlic
5 scallions
3 large tomatoes
1/4 cup vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 bay leaves
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice
3 cups chicken, beef, or vegetable stock, or as needed

Chop the chicken and the ham into bite-sized pieces; you should have about 1-1/2 cups of each. Cut the sausages into 1/2 inch thick slices. Seed the bell pepper, then chop the bell pepper, yellow onion, garlic, and the scallions, including the tender green tops. chop the tomatoes.

In a large heavy skillet over medium heat, warm the vegetable oil. Add the ham and sausage and saute until well browned, 7 to 10 minutes. Add the flour, stir well, and add the bell pepper, yellow onion, garlic, and scallions and saute until softened, about 5 minutes. Add the tomatoes, thyme, cumin, allspice, bay leaves, salt, black and cayenne peppers, and chicken and mix well. Then stir in the rice and pour in the stock. The liquid should just cover the contents of the skillet. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.

To serve, remove and discard the bay leaf. Spoon the rice and meats onto a platter.
Serves 6-8

Cornbread Muffins

Ingredients
1/2 cup butter, softened 2/3 cup white sugar 1/4 cup honey 2 eggs 1/2 teaspoon salt 1 1/2 cups all-purpose flour 3/4 cup cornmeal 1/2 teaspoon baking powder 1/2 cup milk 3/4 (10 ounce) package frozen corn kernels, thawed

Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend throughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. I like to spread honey mixed with a little softened butter over the tops while they are still warm. You can use this same recipe for cornbread

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.