RG Vegan Food

ROASTED ACKEE & SPAGHETTI 🔥

Marvel Studios’ Black Panther: Wakanda Forever is now in cinemas! The best movie I’ve seen this year by far. This recipe was proudly sponsored by @marvel_uk #WakandaForever 🙅🏾‍♂️We all know I love a plantain, I love to be creative and innovative on how I can use it to create something new. These Plantain patties were inspired by the traditional Jamaican patties but I also took inspiration from an Indian Saag and the Spanish Empanada.I feel like plantain is a cultural symbol for happiness for many West Indians and Africans (and of course other cultures across the globe). I wanted to showcase plantain in a way that I often haven’t. In this case was to boil it. Memories of being served boiled plantain as child I recall looking at the served plate thinking “what a waste… this beauty should have been fried”. It’s never been a go to favourite of mine but this was such a simple and great tasting way to use boiled plantain and one I’ll certainly continue to use. #PlantainForever. Full recipe on my instagram.

Southern Fried Cauliflower. Recipe on page 101. #veganfood #SouthernFried #veganrecipes

LENTIL AND BEAN COCONUT CURRY - page 25 ✌🏾#veganfood #curry #veganrecipes www.rgvegan.co.uk

Plantain & Mushroom Pitta 💥 Served with a mint, lime, coconut yoghurt ting, a tomato salsa and avocado. What I used: 1 plantain 2 king oyster mushroom 1 red onion 1 ½ peppers 5 garlic cloves 150g sun-soaked tomatoes 1 tbsp cracker black pepper 1 flat tbsp sea salt Drizzle of olive oil ½ tsp jerk paste 2 tbsp chargrilled red pepper paste 1 tbsp thyme Wholemeal pitta breads 🎶 @sickickmusic - Rock With You (Aaliyah x Michael Jackson Remix)

I have made some ACKEE STUFFED DUMPLINGS in collaboration with @Alpro using their yoghurt alternative ‘plain with coconut’. Alpro have a range of sustainable plant based alternatives which I often incorporate within my recipes. Ingredients: ACKEE MIX 2 onions 5 garlic cloves 1 spring onion 1 red pepper 1 scotch bonnet 1 teaspoon of thyme 540g ackee 1 tablespoon of coconut sugar 1 tablespoon of tomato & herb seasoning (optional) Cracked black pepper Sea salt DUMPLINGS 250g self raising flour 1 tablespoon of coconut sugar 1 teaspoon of cinnamon 1 tablespoon of dairy free butter 6-7 tablespoons of ‘@Alpro - Plain with Coconut’ 1. Warm some oil into a pan on a medium heat and add chopped onions, garlic, sea salt & black pepper. Sauté for a few minutes until onions become translucent. Next add, spring onions (scallions), scotch bonnet, thyme, ackee, coconut sugar and seasoning. Gently mix together and cook on a low to medium heat for approx 10 minutes. Once done, set aside to cool. 2. In a large bowl add your sieved flour, coconut sugar and cinnamon and mix together. Add your dairy free butter and crumble well into the flour mixture. Next add 2 tablespoons of 'Alpro - Plain with Coconut’ at a time and combine together until a smooth dough is formed. Kneed the dough well. Place dough into a bowl and cover with a damp kitchen paper. Leave to rest for 10-15 minutes. 3. Divide dough into 6 pieces and roll out into circular shapes. Ensure you do not roll it out too thinly. Spoon in around 1½ tablespoons of the cooled ackee mixture into the centre of the dough. Gather the edges and press together to seal in the ackee then gently form into the familiar dumpling shape. 4. On a low - medium heat, heat a generous amount of oil in a frying pan. Ensure oil is hot before placing in your stuffed dumplings. Place in 2-3 dumplings at a time cooking each side for approx 5 minutes. I served mine with jerk spiced sunflower seed mince, rice & peas, mac & cheese, buttered

A creamy ackee & scotch bonnet sauce with butter beans topped with roasted ackee, grilled courgette, sun dried tomatoes, toasted pine nuts & dill. Plus gluten free pasta mixed in hot pepper sauce, olive oil a and fresh thyme.