Even though I am a vegetarian, my husband is an incorrigible carnivore! So in addition to my vegetarian/vegan dishes, I also prepare meat dishes for him, thus this post on turkey wings. It is also an ode to my readers who want some “meat” recipes! Continue reading
Last night I whipped up a batch of vegan beef patties (my version of Jamaican beef patties). Beef patties are made all over the Caribbean but the most famous are from Jamaica. They are usually made from ground beef encased in a flaky pastry dough. Unlike, Jamaican patties, the ones made in Trinidad are usually round and don’t have the yellow color. My patties are all vegan/vegetarian (not gluten free) made from vegetable butter and shortening and Boca Crumbles.
For the pastry dough, I used a recipe from the Barefoot Contessa. This recipe gives you a very flaky and wonderful tasting pastry. The crumbles are very well seasoned with thyme, cilantro, garlic, onions, and other goodies. When it was finished not even my omnivore DH (darling husband) could stop popping them into his mouth!
Pastry Dough (adapted from Ina Garten: Food Network)
12 tablespoons (1 stick) very cold unsalted butter (non-diary)
2 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening
6 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, slowly pour about 4 tablespoons of the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Continue adding water as needed. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate overnight.
1 pack meatless crumbles
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 Habanero pepper, finely chopped (with seeds)
2 sprigs thyme (just the leaves)
1 tbsp cilantro
1 tbsp tomato paste
3 to 4 tbsps olive oil
1/3 cup vegetable stock
Garlic Powder (to taste)
Salt (to taste)
Heat oil into a skillet over medium heat. Add onions, garlic, thyme, cilantro and pepper. Cook for about 2 minutes or until onions are translucent. Add the crumbles and tomato paste and mix together. Add about half the vegetable stock, garlic powder, salt, and any other desired spices. Let mixture simmer, adding more vegetable stock (if necessary). Cook until liquid is absorbed and the crumbles are just a bit mushy.
Preheat oven to 350 degrees and bring out dough from refrigerator. Divide dough into two parts. Re-wrap one ball and return to refrigerator. Roll out dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Cut the dough into 5 inch circles (I used a bowl). Add filling, then fold dough and seal edges (I used a fork). Repeat with the second ball of dough. Place patties on a non-greased baking sheet lined with wax paper. Bake patties until golden brown or for about 30-35 minutes.
NOTE: Based on how hot is was when I was making the patties, as I finished each patty, I placed it on the baking sheet and put it into the refrigerator to keep the dough cold.
As everyone knows my husband is Haitian, so one of the things I have tried to do is learn to prepare traditional Haitian dishes that he is accustomed to and likes. Yesterday, I prepared Djon Djon or black rice for the first time.
Djon djon mushrooms are grown in the northern part of Haiti and are considered a delicacy. They are black, and when boiled or soaked in hot water, release a gray-black coloring, which gives the rice a very distinctive aroma, color and flavor. It is the liquid that the mushrooms are soaked in, that is used to cook the rice and gives it that dark color. If you have not had the opportunity to try black rice before, I highly recommend it. This rice is very tasty and I must say that I didn’t do such a bad job at it myself.
Here’s an instructional video on how to prepare the rice. My personal recipe will follow soon.
2 to 3 cups of rice (white, brown or parboiled)
1 cup Djon Djon (dried mushrooms)
1 green Onion chopped
2 or 3 garlic mashed/crushed
2 or 3 pieces of parsley or cilantro, chopped
4 to 6 Cloves
3 or 4 sprigs of Thyme
3 tbsps vegetable or canola Oil
1 pack frozen lima beans
Salt (to taste)
Garlic Powder (to taste)
Soak mushrooms in a bowl of hot water (5 to 6 cups of water depending on how much rice is being prepared. Rule of thumb: 1 cup of rice = 2 cups of water) and let it seep for 30 to 60 minutes.
Preheat pot on stove at about medium heat. To hot pot add oil, garlic and onions. Let cook until onions are translucent. Add lima beans, stir and let cook for about 5 to 7 minutes.
While the lima beans are cooking, strain the water from the mushrooms. Reserving the water and discarding the mushrooms (using a wooden spoon, I usually squeeze all excess liquid from mushrooms). Add mushroom water to the pot.
Add cloves, thyme, parsley, and all other seasonings. Stir all ingredients together. Cover the pot and allow mixture to come to a boil (about 10 minutes). When the liquid comes to a boil, add rice and stir. Do not cover pot but allow liquid to evaporate (about 10 to 12 minutes). When liquid is almost gone, stir rice, cover pot and lower heat. Let rice finish cooking for about 15 to 20 minutes.
My finished product