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ing salad 1 tablespoon goats cheese crumbled 1 stalk chive chopped 5 grapes halved 5 black olives halved pinch of salt pinch of black pepper pinch of red pepper flakes 1 slice toast 1 tablespoon hummus 1 soft boiled egg alfalfa sprouts as much or as little as you like mix all the salad ingredients together spread hummus on toast and serve with alfalfa sprouts posted by unknown at 5 10 pm 10 comments sunday march 16 2014 moorish salad labels dairy free diabetic friendly gluten free healthy salad in trinidad when something tastes good we say that it is moorish because you want more of it chef jamie oliver may have been thinking along the lines of a middle eastern influenced salad but i find the trini meaning to be very applicable as well moorish salad slight adaptation of jamie oliver s moorish crunch salad serves 4 ingredients 1 1 2 tablespoons sesame seeds toasted 4 apples sliced thinly juice of 1 lime or 1 2 lemon 1 large carrot matchstick slices 4 radishes sliced thinly 1 handful fresh parsley and or 1 handful fresh mint 1 4 cup raisins salt to taste freshly ground black pepper 4 tablespoons tahini paste 1 tablespoon toasted sesame seeds use a large frying pan heat the sesame seeds in the frying pan on medium high heat shake the pan and turn the seeds with a spoon occasionally remove from the heat when the seeds darken and are fragrant set aside to cool quarter your apples remove the cores and thinly slice put the apple slices to soak in a bowl of water with a squeeze of lime i do this to keep the apples from turning brown quickly slice carrot into very thin sticks slice your radishes thinly rough chop the parsley and or the mint drain the water from the apples and combine in a large bowl with the carrots radishes raisins parsley and or the mint toss the salad with the sesame seeds sprinkle with salt and black pepper to taste serve with a spoonful of tahini paste at the side or on top posted by unknown at 3 03 pm 12 comments monday march 10 2014 doubles labels chutney condiments dairy free doubles family friendly healthy lent trinidad vegan vegetarian is it truly a sacrifice to refrain from meat if you exchange it for a vegetarian dish this delicious probably not lenten abstinence doesn t have to mean bland food but honestly this feels a little like cheating because it tastes so darn good one of my favourite things to eat during lent is doubles oh who am i kidding like most trinidadians i eat this religiously all through the year doubles is the most widely available street food in trinidad it is a popular breakfast choice although it is not uncommon to have them for lunch dinner or even as a snack just so you know in trinidadian vernacular the name doubles is both singular and plural that s right you can have one doubles or two doubles yeah i ll admit that sounds confusing but don t worry you won t care to argue the semantics once you ve tasted them trust me you will be too busy stuffing your face trinidadians eat a lot of doubles perish the thought that you should find yourself in some remote corner of the island without access to a doubles vendor we are so dedicated to getting our doubles fix that someone actually created an app to help satisfy our mad craving for this food using this app you can quickly locate the nearest doubles vendor no matter where in the country you might happen to be i kid you not so what the heck is a doubles essentially it is an adaptation of india s chole bhatura originally the channa filling chole used to be served with a single round soft bread bhatura at the side trinidadians call this soft spongy textured bread bara over time descendants of indian immigrants made adaptations to the traditional chole bhatura turning it into something that is distinctly trinidadian the chole or channa chickpea filling is topped with various condiments and served between not one but two bara bhatura hence the name doubles think of it as a spicy vegetarian sloppy joe on its own the bara and channa can be somewhat bland and underwhelming however the wizardry of doubles resides in the various chutneys and sauces which are added to the mix each vendor has his own signature blend of spicy condiments and it is these robust and piquant sauces which transform a cheap meal into a national addiction doubles isn t something that is often made at home they are inexpensive and readily available everywhere so it is much easier to buy them than to prepare it yourself although it is fairly simple to make it does but require a bit of advance planning to allow for the dough to rise and rest doubles 8 bara serves 4 bara 2 cups flour 3 4 tsp salt 1 tsp tumeric powder 1 4 tsp ground geera cumin 1 4 tsp sugar 1 tsp instant yeast approx 1 cup lukewarm water or 1 4 cup more if needed oil for frying combine flour salt tumeric geera sugar and instant yeast in a large bowl add enough lukewarm water to make a soft dough mix by hand knead a few times to form a ball be careful not to overwork the dough brush the top of dough with 1 tsp oil cover and let rise for 1 2hrs punch down the dough knead it into a ball cover and let rest for 10 15mins shape dough into 8 balls this dough tends to be soft and sticky moisten your hands with a little water or oil as you work the dough to prevent it from sticking your hands divide and shape into 8 round balls flatten and stretch dough into a 4 or 5 circle use water or oil to on your fingers to moisten to prevent dough from sticking heat oil in a large deep pot and fry bara a few minutes on each side on medium high heat channa filling 2 tins channa 1 tbsp vegetable oil 3 cloves garlic minced 1 onion minced 2 tablespoons chief brand curry powder 1 2 tsp salt drain and rinse channa put channa in a large pot add water until barely covered and boil for about 10mins drain water from channa and set aside in a large heavy pot heat oil add garlic and onion to the oil and fry until fragrant mix curry with about 1 8 cup of water and add it to the oil cook for a few minutes until most of the water has evaporated add channa and stir to coat well with curry use back of a large spoon to smash some of the channa add more water to barely cover the channa lower heat and simmer until channa is mushy with a thick sauce taste and add more salt if needed cucumber chutney 2 large cucumbers 10 chardon béni leaves minced 3 cloves garlic minced 2 tsp lime juice or more to taste 1 8 tsp brown sugar 1 2 tsp salt or salt to taste 1 2 scotch bonnet pepper minced optional wash and coarsely grate cucumber it doesn t need to be peeled but you can peel it first if you prefer place grated cucumber in a strainer and squeeze off as much of the water as you can place in a small bowl add all other ingredients and mix assemble the doubles by placing a spoonful of channa on a bara top with cucumber or other chutney your favourite west indian pepper sauce and cover with another bara cook s tip other popular toppings for doubles are mango chutney chardon béni chutney mango kuchela tamarind sauce and roasted coconut chutney posted by unknown at 3 55 pm 8 comments tuesday march 4 2014 trinidad fish stew labels caribbean family friendly fish healthy seafood trinidad vegetarian i haven t been on this blog for a long while and i am almost but not quite sorry i always miss blogging when i have been away from it but at times it is important to show up in other places of my life where i am needed a bit more one of those places has been my garden long time visitors to this site may remember this dream of mine i am happy to report that my journey to producing some of my own food is becoming more real perhaps one day soon some of the dishes on this blog might even showcase produce that i actually grew myself tomorrow is ash wednesday and after today s carnival celebration many trinidadians will be headed to mass to receive ashes in keeping with lenten tradition many homes will prepare a meal of fish this stewed fish recipe is a favourite of mine and in many homes it is often served with cou cou trinidadians usually fry the fish first before adding it to a tomato based stew when this done it is called by the odd name of stew fry fish to distinguish it from the version where the fish is not fried but added directly the sauce my preference is to fry first trini stew fry fish 1lb fish bangamarie other fish like flying fish king fish carite carvali tilapia can be used 4 tablespoons green seasonings 1 tsp salt juice of one lime 1 cup flour oil for frying golden ray cooking margerine or butter 4 goves garlic minced 2 large onions sliced 3 medium tomatoes sliced 1 bay leaf 1 2 cup ketchup 1 2 tsp mustard 1 teaspoon sugar 1 2 cup water 1 2 teaspoon curry powder 1 2 teaspoon west indian pepper sauce optional 8 10 trinidad pimento peppers seeded and finely sliced season fish with salt lime juice and green seasoning leave in fridge to marinate for 30 minutes mostly i do this the night before so that when i get home from work the fish is ready to be cooked if seasoning the fish overnight i will omit the lime until just ready to cook heat enough oil for deep frying the fish in a large pot on medium high heat fry the fish and set aside on paper towels once all the fish has been fried melt the butter in a large and fairly deep skillet with a tight fitting lid to the butter add the curry garlic onions tomatoes celery and cook until nicely fragrant add the ketchup mustard sugar water bay leaf and stir to combine bring sauce to a simmer add the fish and pimento peppers to the sauce cover and simmer about 5 minutes just until the fish is warmed through taste and adjust salt if necessary posted by unknown at 4 19 pm 11 comments sunday december 15 2013 3 vegan recipes that pack some punch labels caribbean cookbooks healthy raw food vegan vegetarian food bloggers spend a lot of time reading other blogs for inspiration i met vegan raw food blogger when she contacted me to have me create a photo for her recipe book the joy of raw and vegan cooking which is available now on amazon follow the link to preview her book which features some beautiful photographs also you will not be disappointed to discover shernell s blog where she shares her passion for raw food i am not vegan but i am always concerned about healthy eating often i will include vegan or vegetarian meals on my table shernell now resides in new york but her food is still big on island flavour which everyone is sure to enjoy hers is one of the blogs that i turn to when i am looking for vegan inspiration with a west indian twist over now to shernell hello all you readable feast lovers out there my name is shernell and i m a passionate vegan cook from the island of barbados i love making all my food from scratch however i believe in simple easy to find ingredient recipes i have been invited here to share three of them from my new cookbook the joy of raw and vegan cooking with you so enough with the long talk and enjoy first up i have a recipe that has been known to turn meat eaters into vegans flavor is everything when cooking any meal vegan or not these cauliflower steaks are dripping with succulent barbeque flavor barbeque stewed cauliflower if you re new to raw and vegan foods and you miss meat this easy recipe is for you 1 tablespoon salted barbeque spice mix 2 tablespoons olive oil 2 sundried tomatoes ½ red bell pepper 1 tablespoon maple or agave syrup ½ lemon juice 3 tomatoes 1 head of cauliflower cut into medium florets blend the first seven ingredients in your blender and then pour over the cauliflower florets mix the sauce into the florets well and put into a roasting pan roast for 30 minutes or until the cauliflower is tender and then serve if your barbeque spice mix isn t salted add 1 teaspoon of salt or salt to your taste to the recipe second up we have the best tasting green smoothie ever made that s right shernell says so it makes for a great meal replacement best green smoothie i made this recipe over one hundred times it is so delicious and easy to make 2 cups fresh organic spinach 3 frozen bananas 1 3 cup cashews ¼ teaspoon salt 3 tablespoons of maple or agave syrup 1 cup water blend and serve makes about three cups if you take your time to make this recipe you will be in cake heaven guaranteed yes i did save the best for last chocolate hazelnut mousse tart no exaggeration this is the absolute best raw dessert i have ever had hands down please make it and prove me right it s light and airy with smooth chocolate and hazelnut flavor crust 1 cup cashews 1 cup almonds 2 tablespoons of chocolate powder ¼ teaspoon of salt 7 medjool dates ½ teaspoon of vanilla extract process the first 4 ingredients in your food processor until flour like then add in the dates and vanilla extract and process until the mixture sticks together press the pie crust into a 10 inch removable bottom tart pan and place it in the freezer filling the meat of two young thai coconuts 11 2 cups coconut water 1 3 cup cashews 1 3 cup of chocolate powder 1 3 cup maple agave syrup ¼ teaspoon of salt blend all the ingredients until creamy and place in the refrigerator in a medium bowl hazelnut topping ¼ cup of hazelnuts ¼ cup of cashews 2 tablespoons of chocolate powder 1 2 cup of maple syrup 2 teaspoons of coconut oil 1 teaspoon of vanilla extract ¼ teaspoon of salt 1 cup of hazelnuts blend the first 7 ingredients in you blender until creamy then set it aside to assemble the tart pour the filling over the crust then pour the topping on and evenly spread 1 cup of hazelnuts over the tart freeze for 3 hours and serve its lasts for one week in the freezer but trust me it won t last that long have a happy and healthy holiday to find out more about shernell cooke visit her at her blog the raw food beginner chef you can also purchase her book the joy of raw and vegan cooking on amazon or barnes and nobel posted by unknown at 12 50 pm 16 comments older posts home subscribe to posts atom fan page breakfast lunch dinner punch 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