6 hour roasted tomato spread

Umami Bomb!

There is nothing more delicious than the perfect BLT. The perfect sandwich with its salty crispy bacon, crisp lettuce, pillow-soft bread, and tomatoes. In this recipe, the tomato has taken a new form and it has become this incredibly flavorful and rich tomato spread. Once you make your BLT sandwich with this spread, you will never go back.

Instant ramen stir fry using jjapaghetti

 

Belly Full on a Budget

You can’t ever go wrong with a vegetable stir fry. It's cheap, it's quick and it's hella filling! this dish was perfection and it easily feeds four persons with two packs of noodles. To be honest I could have eaten the entire thing myself. But cooler heads prevailed, keep reading for the recipe.

Rundown Scalloped Potatoes with garlic potato chip topping

"Quarantine Cooking"

Right now the aim of the game is to cook with what you have and to limit trips to the grocery store as much as possible. Potatoes while they don’t last forever, do give you the gift of versatility. They can be baked, fried, mashed, roasted, boiled and just about any cooking method you can think of potatoes fit the bill. So in an effort to make scalloped potatoes with a Jamaican flair, this recipe was born.

Jamaican steamed cabbage and carrots

M...eat...less

Kimchi is to Korea as steamed cabbage is to Jamaica. Honestly steamed cabbage with corned beef is more like it, but since this month is about no meat, I left out the salty delicacy and made a yummy dish of cabbage and carrots on all its own.

Pistachio Pesto potato salad

M...eat...less

Many are the ways a potato salad can be made. Like seriously, there are just too many options when it comes to potatoes. After all, I did dedicate a month of recipes to these spuds a few years back. And I can still come up with even more ways to use them. This is a very herby and flavorful potato salad. Anyone who loves chives and pistachios will adore this. And its vegan!

Spicy Jackfruit fried Rice

M...eat...less

Hello my name is the Greedy Girl and I enjoy tricking my husband who does not eat fruits, into eating fruits. This is NOT one of those jackfruit dishes that will make you think you’re eating chicken. Reason being I used ripe jackfruit. For a sneakier way of incorporating the jackfruit you would use young jackfruit in brine, but it takes a while to cook and become tender. So I decided to skip that all together and just use the ripe ones which we can get easily in Jamaica once it’s in season. And let me tell you, it is the season.

Callaloo and sweet potato cakes

M...eat...less

My health conscious cousin Lauren came over and cooked two sweet potatoes. She was determined to stay away from processed carbs and have curry goat with sweet potatoes. Needless to say she ended up eating curry goat with white rice with a side of bun and cheese. I ended up with two sweet  potatoes in my refrigerator for about a week. So instead of wasting them I decided to make a recipe to utilize them. I envisioned something sort of like a crab cake, soft on the inside with a crispy exterior that would be great with tartar sauce.

Vegan rose petal ice-cream

M...eat...less

Even though I am a believer in full fat heavy cream ice cream. I am usually trying out different vegan varieties. Especially in April since it the month dedicated to no meats.  I am not sure what exactly possessed me to use roses as the flavoring for this ice-cream but here we are.

Ital Pumpkin Rasta Pasta

Pumpkin Everythang!

What is rasta pasta? The general consensus is that it’s any pasta dish which utilizes the colors of the Rastafarian flag, yellow , red and green. I notice when you google rasta pasta, the results are filled with a whole bunch of pasta recipes which contain meat. I have to admit I found it quite amusing, since the true Rastafari is vegan. Some die hearted ones don’t even use heat to cook their food, let alone top their pasta with grilled chicken. So I decided I would stick to what I’m sure is the origin and make a vegan, Rasta pasta.

Pumpkin Carrot Soup

“Pumpkin Everythang”

Welcome to the third year of Octobers Pumpkin month. In 2013 you got the very delicious sophisticated and refined pumpkin leek soup, followed by the rich, flavorful and hearty Jamaican pumpkin chicken soup in 2014. Today I have stepped it up a notch. The most delicious vegan soup you will ever have!  I mean layer, after layer of flavor. One of the most delicious creamy style pumpkin soups I have ever made inspired by the most delicious soup I ever had at a whole foods market…did I say delicious enough?

Stuffed Swiss Chard

M...eat...less

How about some curry quinoa, chickpeas and cranberries in your swiss chard? Sounds interesting, well it tastes pretty darn good too. As usual these recipe ideas hit me like a ton of brick and change over the course of the week depending on the ingredients available to me up until the time of cooking. This recipe is very hearty and filling, the chickpeas is almost like the meat component to the dish while the quinoa acts as rice. In essence this is a curry chicken and white rice wrapped in a swiss chard leaf…hardly! But you get my point.