vegan-omelette-pins

Chickpea Vegan Omelette With Jerk Mushrooms Recipe by Vinna Best

Chickpea Vegan Omelette With Jerk Mushrooms Recipe by Vinna Best

Chickpea flour omelette is an egg-free omelette great for a protein vegan breakfast. The texture is chewy, soft, and by adding black salt, it gives it the egg flavour. Here is a how-to video of this quick and easy recipe.

Vegan Chickpea Omelette Ingredients

  • 1 ½ cups of chickpea flour
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of black salt (kala namak)
  • Water

Vegan Omelette Fillings Ingredients

  • Handful of mushrooms
  • 1 tablespoon of jerk seasoning
  • 1 teaspoon of thyme
  • 1/2 of a red onion, chopped
  • 2-3 sprigs of spring onions
  • Handful of baby or plum tomatoes
  • Cooking oil
  • Dulse seaweed flakes (optional)

Timing

  • Prep Time: 5 Minutes 
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes

Method

  1. Preheat: turn on the oven and set the temperature to 190 C.
  2. Create an eggless and dairy-free omelette using chickpea flour. Add 1 ½ cups of chickpea flour to a container, and it is an excellent vegan substitute for eggs.
  3. Add turmeric for colour.
  4. Add black salt (kala namak) for that eggy flavour. It offers a unique flavour that enhances this dish.
  5. Add garlic powder for flavour. Garlic is low in calories and rich in nutrients, including vitamin B6, vitamin C and manganese.
  6. Add onion powder for flavour. 
  7. Add black pepper for flavour.
  8. Add water and hand mix or use a blender to combine all the ingredients into a lovely textured batter-like mix.
  9. Prepare vegetables: chop onions, mushrooms, tomatoes and spring onions.
  10. To add flavour, lightly season the mushroom with jerk seasoning.
  11. Add your favourite herb to season the mushrooms. Thyme is my herb of choice.
  12. Lightly add oil to the mushrooms, mix and marinate for 5 minutes.
  13. In a nonstick skillet, heat oil over medium-high heat, then sauté seasoned mushrooms until mushrooms are brown. Remove mushrooms from skillet. And using a paper towel, wipe away any leftover food in the skillet.
  14. To the still-warm skillet over medium heat, add oil to the skillet. Once the oil is heated, pour in the omelette mixture. Cook for 2-3 minutes.
  15. Add the food toppings on one side of the omelette. The toppings are mushrooms, onions, spring onions and tomatoes. 
  16. Then using a spatula, gently flip the other side of the omelette over to cover the fillings. Add the skillet to the oven for up to 3-5 minutes.
  17. Enjoy

Notes

  • Optional: You can eat this vegan omelette by itself or why not add black rice and a cooked green pepper.
  • Optional: Sprinkle dulse seaweed flakes on top of the omelette. It tastes like bacon! Plus, it’s rich in iodine, an essential nutrient needed for optimal health.
vegan-banana-bread-vinna-cooks-best-pinterest

How To Make Yummy Banana Bread Recipe by Vinna Best

How To Make Yummy Banana Bread Recipe by Vinna Best

Soft and tasty vegan banana bread recipe. This is an easy to make. Ripe bananas, walnuts, cinnamon, sugar, maple syrup, baking soda, and flour.

Ingredients

  • 3 black bananas (very ripe)
  • 2 yellow bananas (ripe)
  • 3 teaspoons of baking powder
  • 100g brown cane sugar
  • 3 teaspoons of cinnamon powder
  • 225g self-raising flour
  • 75ml sunflower oil
  • 50walnuts
  • Maple syrup for glazing (optional)

Timing

  • Prep Time: 10 Minutes
  • Cooking Time: 50 Minutes
  • Total Time: 50 Minutes

Method

  1. Preheat, turn on the oven and set the temperature to 160 C.
  2. Peel the black bananas and add them to a bowl. 
  3. Add the brown cane sugar on top of the bananas.
  4. Mix very ripe bananas, sugar and oil in the food processor until smooth.
  5. Hold a sieve over a bowl and gently mix the flour until all of the flour has passed through.
  6. Add the flour, baking powder, cinnamon and walnuts to the mixture.
  7. Mix all the ingredients in the food processor until well combined.
  8. Oil a loaf tin liner from the inside and add to the loaf tin.
  9. Pour the bread mixture into the tin liner.
  10. Slice two bananas and place the bananas on top of the mixture
  11. Bake in the oven for 20 minutes. Then turn the temperature to 200 C and bake for another 20 minutes or until a skewer comes out clean.
  12. Once cooked, take it out of the oven, and drizzle with maple syrup on top.
  13. Once it has cooled down, have a slice. Enjoy.
sea-moss-vinna-cooks-best

How To Make The Perfect Sea Moss Gel by Vinna Best

How To Make The Perfect Sea Moss Gel by Vinna Best

Sea moss, also known as Irish moss is a superfood that offers maximum nutritional benefits for minimal calories.There is no single food that holds the key to good health or disease prevention, but sea moss is believed to provide the majority of minerals that your body needs to regulate itself and function properly. That makes sea moss a great source of vitamins and minerals.

Ingredients

  • 1 cup dried raw sea moss
  • 2 cups of cold water
  • ½ lime or lemon

Timing

  • Prep Time: 10 Minutes
  • In-active Time: (12 hours)
  • Total Time: 12 Hours + 10 Minutes
  •  

 

Method

  1. Add the dried sea moss to a large bowl, cover it with cold water and squeeze in lime or lemon juice.
  2. Ensure that all of the sea moss is covered with water and allow the sea moss to soak for 5-6 hours or overnight.
  3. The sea moss will expand, lightly scrub the sea moss to remove dirt, change the water and re-soak for 5-6 hours or overnight.
  4. The sea moss will further expand, allowing you to remove any dirt and debris visible.
  5. Drain and rinse the sea moss with water until it runs clear. Then place the sea moss in a clean bowl. 
  6. To the high-powered blender, add the sea moss and enough water to cover it. Blend until smooth or up to 2 minutes.
  7. Transfer the sea moss to an airtight container and refrigerate or transfer to an ice cube tray and freeze. That’s all you need to do to make sea moss gel.

Notes

  • You can add a teaspoon or cube of sea moss to your smoothie and juice.
  • Store sea moss in the refrigerator for up to 2 weeks or freezer for three months maximum.
  • The natural purple sea moss used in this recipe was gifted from source Mama-sia.
Jerk-Lentil-Tacos

Jerk Lentil Tacos With Guacamole Recipe by Vinna Best

Jerk Lentil Tacos With Guacamole Recipe by Vinna Best

This is an easy vegan lentil taco recipe that shows you how to make tacos in the comfort of your own home. Whether you use a Ninja Foodi, Instant Pot or pressure cooker, this jerk lentil fillings with guacamole is a quick, delicious and healthy dinner. Make these yummy, messy, crunchy jerk lentil tacos in less than 30 minutes.

Jerk Lentils Ingredients

  • 2 cups of dried brown lentils 
  • 2 tablespoons of oil
  • 1 red onion, diced
  • 2 cloves of garlic, minced
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon all-purpose seasoning
  • 2 tablespoon of dry jerk seasoning
  • 2 ½ tablespoon of cajun seasoning
  • 1 tablespoon of paprika seasoning
  • 500ml vegetable broth
  • 2–5 branches of thyme
  • Salt to your taste

Tacos and Salad Ingredients

  • 6–12 taco shells (warmed in the air fryer or oven)
  • Avocados
  • ½ lime
  • ½ red onion, diced
  • 2–4 baby tomatoes, chopped
  • 2–5 branches of thyme
  • 1/4 lettuce, chopped
  • Salt to your taste

Timing

  • Prep Time: 10 Minutes
  • Cooking Time: 15 Minutes
  • Total Time: 25 minutes
  • Serves: 2 people

How To Make The Jerk Lentils?

  1. On medium heat add two tablespoons of oil and saute the onions and garlic in a pot until translucent, about 3-4 minutes. 
  2. Wash and add the brown lentils to the pot.
  3. Stir in the following seasonings to the pot: garlic powder, onion powder, paprika, all-purpose seasoning, jerk seasoning and cajun seasoning. 
  4. Add the salt to your taste, chopped tomatoes, vegetable broth and thyme. Mix thoroughly.
  5. Cover the pressure cooker pot and set the timer to 10 minutes on high heat. 
  6. Once cooked, remove the pressure cooker lid.

How To Create The Salad Fillings

  1. Whilst the lentils are cooking, make the guacamole filling. Cut, half and stone two avocados.
  2. Add the avocado flesh and lime juice to a bowl. Use a fork to mash ingredients together roughly. 
  3. Add the chopped onions, tomatoes, thyme. Mix thoroughly. 
  4. Cover the guacamole bowl with cling film and chill in the fridge until ready to use.
  5. Using a chopping board, chop the lettuce (additional taco filling)

Warm Up The Taco Shells

  1. Place the shells in the air fryer or oven, set temperature to 180 C and set time to 2 minutes.
  2. Then remove the taco shells from the air fryer/oven and place on a plate.

Notes

  • Optional: Add tomato salsa for extra flavour. 
rasta-pasta

One-Pot Vegan Rasta Pasta Recipe With Oyster Mushrooms by Vinna Best

One-Pot Vegan Rasta Pasta Recipe With Oyster Mushrooms Recipe by Vinna Best

Rasta pasta is a tasty Jamaican-inspired dish made with ingredients including sautéed sweet peppers, onions and escallion. These vegetables are tossed along with the cooked pasta and mixed with Caribbean seasonings and yummy oyster mushrooms. It inspired by the original Italian pasta.

Ingredients

  • 200g pasta
  • 4 tablespoons of oil
  • 5-10 oyster mushrooms, sliced
  • sweet peppers, sliced
  • onion, sliced
  • escallion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon pimento seasoning
  • 1 tablespoon of dry jerk seasoning
  • 1/2 cup of non dairy milk
  • 3 tablespoon of nutritional yeast
  • 1 teaspoon dry thyme
  • Salt or to your taste

Timing

  • Prep Time: 5 Minutes
  • Cooking Time: 20 Minutes
  • Total Time: 25 minutes
  • Serves: 2 people

How To Make Rasta Pasta?

The recipe is a veganised version of rasta pasta. Making this meal is very extremely and easy to make. So if you’re looking for quick comfort food that you can make in less than 25 minutes, then this recipe is for you.

  1. Boil the pasta in water for seven minutes or according to the package directions. Mix in a pinch of salt and one tablespoon of oil before cooking.
  2. Once the pasta is tender but firm, use a colander to drain and rinse the pasta under cold running water to stop the pasta from clumping together.
  3. On medium heat add two tablespoons of oil and saute the sweet peppers, escallion and onions in oil until translucent.
  4. Add the following seasonings to the pot and stir thoroughly: the garlic powder, teaspoon onion powder, ground black pepper, pimento and dry jerk seasoning.
  5. Add remaining oil to the pot and then stir in the sliced oyster mushrooms for about a minute until softened.
  6. Toss in the pasta over the vegetables in the pot and stir until well coated.
  7. To give the meal that creamy texture and taste, pour in the non-dairy milk, add in the nutritional yeast and dried thyme. Mix thoroughly.
  8. It’s now ready to eat. Garnish with coriander and serve.
  9. Enjoy.
sorrel

Caribbean Sorrel Drink Recipe by Vinna Best

Caribbean Sorrel Drink Recipe by Vinna Best

From the Bahamas in the north to Trinidad and Tobago in the south, sorrel juice is enjoyed as a refreshing drink “back home” in the Caribbean. There are many ways in which sorrel juice is made, but here’s the basic how-to recipe to making the juice in your kitchen.

Ingredients

  • 1 ½  cups dried sorrel petals / fresh sorrel, rinsed
  • 8 cups of water
  • 1 big cinnamon stick or 3 small cinnamon sticks
  • 1-2 piece of dried orange peel
  • 4 cloves or 1 teaspoon of ground cloves
  • 5 pimento seeds (allspice seeds)
  • Thumb of ginger, chopped
  • Sugar or maple syrup, sweeten to your taste
  • Orange, sliced in quarters for garnish (optional)

Timing​

  • Prep Time: 10 Minutes
  • Inactive Time: 5 Hours
  • Cooking Time:  0 Minutes
  • Total Time: 10 Minutes
  • Serves: 8 People

How To Make Caribbean Sorrel Juice

  1. Rinse the sorrel petals thoroughly to get rid of any debris.
  2. Add the sorrel, cinnamon stick, orange peel, cloves, pimento seeds, and ginger using a large bowl.
  3. Then pour boiling water over the bowl until it covers the ingredients and stir thoroughly.
  4. Cover the bowl and let it steep for up to 5 hours.
  5. Pour the sorrel mixture into the sieve and allow it to strain into another bowl/jug.
  6. For a second time, pour the sorrel mixture into the first bowl using a sieve, allowing it to strain.
  7. Set aside the sorrel pieces and spices for another recipe.
  8. Sweeten to your taste by adding the sugar or syrup to the strained mixture, then stir to combine.
  9. Refrigerate to chill.
  10. When ready to drink, sweeten or dilute the juice to your taste.
  11. Add a slice of orange to garnish (optional).
  12. Enjoy.

Notes

  • Sorrel: The sorrel will become more potent the longer it steeps in hot water.
  • Measurements: Sweeten to your taste!
  • Storage: Keep sorrel for up to two weeks in the refrigerator.

 

stew-chicken

Vegan Brown Stew ‘Unchicken’ Jackfruit Recipe by Vinna Best

Vegan Brown Stew ‘Unchicken’ Jackfruit Recipe by Vinna Best

SWEET and SPICY. In Caribbean homes throughout the world, brown stew chicken is a favourite dish. Lets VEGANISE it. By using jackfruit instead of chicken, I have recreated brown stew as an all PLANT-BASED recipe – it’s tender, juicy and oh so yummy! And before you ask! Yes, it’s vegan friendly. Get step by step directions on how to make this tasty Jackfruit Brown Stew.

Ingredients

  • 1 tin of young green jackfruit in brine/water, soften and seeds removed
  • 1 teaspoon of salt or to your taste
  • 1 teaspoon of black pepper
  • 1 teaspoon of onion powder
  • 1 teaspoon of paprika
  • 1 tablespoons of all purpose seasoning
  • 1 teaspoon of ground allspice
  • 1 white or yellow onion, diced
  • 1 bunch of scallions chopped
  • 1 thumb of ginger freshly chopped
  • garlic cloves minced
  • 2 sprigs fresh thyme
  • 2 ripe tomatoes, chopped
  • 2 carrots, sliced
  • 1  bell pepper, chopped
  • ½ scotch bonnet / hot pepper, chopped (do not include the seeds)
  • 8 tablespoons of brown sugar
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoons of cornstarch / cornflour
  • 1 cup ketchup
  • 1 cups of water
  • Sprig of fresh thyme / chopped scallions for garnish (optional)

Timing

  • Prep Time: 10 Minutes
  • Inactive Time: 15 Minutes
  • Cooking Time:  40 Minutes
  • Total Time: 65 Minutes
  • Serves: 4 People

How To Marinate The Jackfruit?

  1. To a mixing bowl, add the following ingredients: jackfruit, salt, black pepper, ginger powder, onion powder, paprika, all-purpose seasoning and allspice.
  2. Mix and toss all the ingredients together until evenly coated. 
  3. Add to the bowl the chopped and diced yellow onion, scallions, fresh ginger, fresh garlic, thyme, tomatoes, bell peppers and scotch bonnet.
  4. Mix and toss all the ingredients together until evenly coated. Cover the bowl, refrigerate and let marinate for 15 minutes.

How To Make Browning Sauce and Cook?

  1. Add oil and brown sugar to a large pot or pan on low heat. Stir occasionally to stop it from burning, about 2-3 minutes.
  2. When the sugar completely melts into a brown sauce, add in the marinated jackfruit and vegetables.
  3. Continuously stir until brown sauce covers all sides of the jackfruit.
  4. Pour 1 cup of water mixed with cornstarch into the stew.
  5. To thicken and for flavouring, add ketchup to the stew.
  6. On low heat, stir occasionally and simmer until jackfruit is tender and the sauce has simmered to half, about 30 minutes.

Serve

  1. Allow your Jackfruit Brown Stew to cool for 10 minutes before serving. 
  2. Garnish with a sprig of fresh thyme and a few chopped scallions (optional).
  3. Enjoy!

Notes

  • Sugar browning alternative: store-bought browning stew marinade.
  • Storage: Leftovers can be kept in a Tupperware and reheated the next day.
  • Side dishes: Food that complements brown stew include rice and peas, mac and cheese, fried plantain and jackfruit coleslaw.
cauliflower

Vegan Jerk ‘Unchicken’ Cauliflower Recipe by Vinna Best

Vegan Jerk ‘Unchicken’ Cauliflower Recipe by Vinna Best

Learn how to make Jerk Cauliflower Wings in the airfryer! It’s VEGANISED “chicken” wings! Get step by step directions on how to make vegan cauliflower wings – Caribbean style.

Ingredients

  • ½ cauliflower
  • lime, freshly squeeze juice
  • orange, freshly squeeze juice
  • escallions
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon dark soy sauce
  • 1-2 tablespoon brown sugar
  • 1 ½ scotch bonnet peppers, exclude the seeds
  • 2 thick slices ginger
  • 1 teaspoon of allspice or 8 pimentos
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 10 sprigs thyme
  • 3 cloves garlic
  • 1/2 onion
  • Coriander or Thyme, chopped (optional)

Timing

  • Prep time: 5 Minutes
  • Cooking Time: 15 Minutes
  • Total Time: 20 minutes
  • Serves: 2 people

Method

  1. How To Make Jerk Marinade: Use a food processor or a blender to blitz the following ingredients together: thyme, scotch bonnet, scallion, onion, garlic, ginger, allspice, cinnamon, nutmeg, brown sugar, dark soy sauce, salt, olive oil, orange juice and lime juice. Set aside.

    How to Cut and Core A Whole Cauliflower
  2. Pull the leaves from the base of the cauliflower to expose the stem.
  3. Using a knife, cut around the stem of the cauliflower.
  4. Using your fingers or a knife, break the cauliflower into large florets.
  5. Remove any large stems, then cut or break the cauliflower into small florets.
  6. Wash the florets and add to a large container.

    Mix and Grill
  7. Pour the jerk marinade from the blender into the container and shake until the florets are well coated.
  8. Cover the container, refrigerate and let marinate for 15 minutes.
  9. Spray or coat the bottom of the pot with oil.
  10. Transfer the cauliflower to the pot and oil the florets and stir evenly
  11. Saute the cauliflower on medium heat for 6 minutes or until the florets & marinade combines, which ever happens first. Stir and add more oil as needed so the pot and florets do not burn.
  12. Then, set the airfryer to medium heat and air fry for 10 minutes, stirring half way to ensure all sides of the cauliflower are crispy on the outside.
  13. Sprinkle thyme or coriander on the cauliflower for garnish.
  14. Serve hot. Enjoy!
fried-dumplings-ackee

Fried Dumplings With Ackee and No Saltfish by Vinna Best

Fried Dumplings With Ackee and No Saltfish Recipe by Vinna Best

Fried dumplings are part of breakfast meals in Caribbean homes. These pan-fried dumplings, also called bakes, are yummy by itself but are tastier when accompanied with other dishes. The most popular dish eaten with fried bakes is ackee and saltfish. Lets VEGANISE it – by not including the saltfish.

Fried Dumplings Ingredients

  • 2 ½ cups of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of sugar
  • 1 cup of non-dairy milk
  • 1 tablespoon of extra virgin olive oil

Ackee Mix Ingredients

  • 3 tablespoons of extra virgin olive oil
  • 325g canned ackee, drained
  • ½ white onion, chopped
  • escallion, chopped
  • tomato or 3 baby tomatoes, chopped
  • ½ sweet pepper, chopped
  • 2-5 branches of thyme
  • Salt and pepper, to your taste

Timing

  • Prep Time: 10 Minutes
  • Inactive Time: 30 Minutes
  • Cooking Time: 10 Minutes
  • Total Time: 20 Minutes
  • Serves: 4 People

How To Make Fried Dumplings?

  1. In a bowl, sieve and mix together the flour, baking powder, salt and sugar.
  2. Add butter and mix using your fingers until the mixture resembles coarse crumbs
  3. Begin to pour in the milk while mixing and stirring in a circular motion.
  4. The dough should start to resemble very coarse crumbs.
  5. Add more milk and continue to gently mix until forming a soft dough.
  6. If the dough is too sticky, dust in a tablespoon of flour but If the dough is to dry, add a little more milk and form together.
  7. To smooth dough, knead until smoother.
  8. Cover the bowl with cling film or a clean kitchen towel and allow to rest for 30 minutes.
  9. Cut the dough into 4 to 6 pieces.
  10. Using your hands, roll each piece into balls, then flatten until to a disc shape. Place on a floured surface.
  11. Using a pan, on medium heat add oil until it reaches 2 inches in depth.
  12. When the oil is hot, add each piece of dough to the pan.
  13. Immediately turn each piece of dough as this helps the dumpling to swell.
  14. Fry in hot oil until each side are golden brown, about 30-40 seconds each side
  15. To remove some of the grease, place the dumplings on a paper towel.
  16. Cut each fried dumpling in half, horizontally.
  17. Serve with ackee.

How To Cook Ackee (No Saltfish)?

  1. Using the pan, on medium heat add 3 tablespoons of oil.
  2. When the oil is hot, add the onions, escallion, sweet peppers, tomatoes, thyme and saute until softened, about 2-3 minutes.
  3. Gently stir in the ackee, for about 2 minutes. Ackee is very delicate, be careful to not over cook as it melts quickly.
  4. Cut each of the fried dumplings in half, horizontally.
  5. Add the ackee mixture inside of each dumpling.
  6. Serve hot. Enjoy!
rice-and-peas

Caribbean Pressure Cooked Rice and Peas Recipe by Vinna Best

Caribbean Pressure Cooked Rice and Peas Recipe by Vinna Best

Caribbean Rice and Peas is a delicious side dish. Give it a try; it’s easy to prepare! Main ingredients include long-grain rice, kidney beans seasoned with coconut for an authentic taste. Here is the step by step directions on how to cook rice and peas Caribbean style.

Ingredients

  • 200g dry red kidney beans, rinsed
  • 3 tbsp extra virgin olive oil 
  • 1/2 onion, finely chopped
  • 1 escallion, chopped
  • 1-3 clove garlic, crushed or finely chopped
  • 3 sprigs of thyme
  • 1 cup of creamed coconut
  • 200g long grain rice, soak, washed and rinsed in cold water
  • Salt, to your taste

Timing

  • Prep Time: 5 Minutes
  • Cooking Time: 20 Minutes
  • Total Time: 25 Minutes
  • Serves: 4 People

Method

  1. On medium heat sauté the escallion, onions, and garlic, thyme, and creamed coconut in the oil until translucen
  2. Add the kidney beans and salt  400ml water and stir thoroughly.
  3. Cover the pressure cooker and set the timer to 10 minutes on high heat. 
  4. Then stir in the rice, then cover and set the timer to 10 minutes. The rice should be tender and water is absorbed.
  5. Let the rice and peas steam for up to 10 minutes for better results.
  6. Use a fork to fluff the rice and beans.
  7. Serve hot.
  8. Enjoy!