I discovered a little Indian market near by and am in love. Granted, I got the TastyBite stuff from Food Lion but I got some curry rice and some roti skins from there so I could make homemade roti wraps. I got some other stuff but I didn’t take a lot of pictures (I definitely will next time!) I’ve tried a few different vegan flavors of the TastyBite Indian cuisine and like all of them so far. The rice was also pretty tasty, although I think I prefer making my own white rice and seasoning it. And of course, I needed some plantains. I find it difficult to eat roti without plantains nowadays for some reasons. Love roti and plantains together.
In this 2nd part of Episode 6, I show you guys how I make crispy and oh so delicious zucchini fritters topped with a cashew cream cheese. This combo definitely reminded me of a crab cake and remoulade dipping sauce back in the days when I was a pescatarian !It was SO GOOD. I hope you guys enjoy the recipe.
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Stush in the Bush at Zionites Farm, nestled in the hills of Free Hill, Bamboo St. Ann is a 15 acre organic farm. It’s a delectable place to eat incredible vegetarian food in Jamaica. Meals are prepared from on farm vegetables grown from organic seeds. Freshly made preserves, sauces, dressings, breads are also available.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed By Bryant Terry
“African, Caribbean, and southern food are all known and loved as
vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and
food justice activist Bryant Terry reworks and remixes the favorite
staples, ingredients, and classic dishes of the African Diaspora to
present wholly new, creative culinary combinations that will amaze
vegans, vegetarians, and omnivores alike.
With more than 100 modern and delicious dishes that draw on Terry’s
personal memories as well as the history of food that has traveled from
the African continent, Afro-Vegan takes you on an international
food journey. Accompanying the recipes are Terry’s insights about
building community around food, along with suggested music tracks from
around the world and book recommendations. For anyone interested in
improving their well-being, Afro-Vegan’s groundbreaking recipes
offer innovative, plant-based global cuisine that is fresh, healthy, and
forges a new direction in vegan cooking.
Blending these colorful cuisines results in delicious recipes like
Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe
inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry
Salad with dried apricots, carrots, and almonds, which is based on a
Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and
Tomatoes pays homage to a popular Brazilian dish while incorporating
classic Southern ingredients, and Crispy Teff and Grit Cakes with
Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with
stone-ground corn grits from the Deep South and North African zalook dip.
There’s perfect potluck fare, such as the simple, warming, and
intensely flavored Collard Greens and Cabbage with Lots of Garlic, and
the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and
Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos
Drink that will satisfy any sweet tooth.”
Another picture from vegfest I forgot to upload. This was some vegan jerk chicken if I remember correctly with veggies, rice, and mac and cheese. It was really good I try and get a tray of this every time I go to a DC vegfest, they’re amazing!
Jamaican media personality and model Amita Persaud-Webb (in the first pic) has launched her gladiator sandals line, APW Collection. Her sandals are catering to street chic fashionistas and was inspired by the lack of availability of gladiator sandals in Jamaica and how expensive they were.
The Brazilian Genny (also known as “BG”) are available in two variations - the thigh high and rope-up - along with the original, and are all made locally with vegan leather.
You may view APW Collection’s instagram >>here<< and for more information & pricing telephone (876) 372-2627 or email >> firstname.lastname@example.org
Please support Afro-Vegan cookbook rather than Thug Kitchen. Here’s why:
“Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Bryant’s fourth book, Afro Vegan was published by Ten Speed Press/Random House April 2014. Just 2 months after publication, Afro-Vegan was named by Amazon as one of the best cookbooks of 2014. In December it was nominated for an NAACP Image Award in the Outstanding Literary Work category.
If you want a taste of culture-rich, ethnic and truly vegan food, (Thug Kitchen uses honey in some recipes), without the culture appropriation and perpetuation of negative and racist stereotypes about an entire community, consider getting Afro-Vegan." ~ Hugo Dominguez