Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, caribbean vegan fruit, veg & grain stew. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Caribbean vegan fruit, veg & grain stew is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Caribbean vegan fruit, veg & grain stew is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have caribbean vegan fruit, veg & grain stew using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Caribbean vegan fruit, veg & grain stew:
- Prepare Wholegrain rice
- Make ready Mixed Quinoa
- Make ready Buckwheat pasta
- Get Cranberries
- Prepare Caribbean BBQ spice & salt
- Make ready Guarana / coffee powder
- Take dry
- Take Chopped tomato
- Prepare Water (filtered)
- Get wet
- Make ready Carrots (juliette)
- Take Butternut squash chunks
- Make ready Mango chunks
- Prepare Pineapple chunks
- Make ready Blackberries
- Take frozen
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Instructions to make Caribbean vegan fruit, veg & grain stew:
- Add water 1st, (to either a saucepan or slow cooker whichever you choose - only the cooking time is different) then the dry grain ingredients (rinsing the rice & Quinoa) (not the spice & coffee powder)
- Add all the frozen ingredients, carrots 1st as they take longest «« careful not to touch them with hands that are even slightly damp - best to use clean washing up gloves (the frozen item freezes the moisture on your hand / fingers & so 'glues' it to you) »»
- Add the chopped tomato on top of all that is in the cooking appliance
- Add the coffee powder & grind the spicey salt
- If in saucepan - Cook as you would normally cook rice, depending on if it's quick rice or full length cooking, boil 1st then simmer for about 20 if not quick rice. (FOLLOW THE PACKAGE INSTRUCTIONS FOR WHICHEVER RICE, QUINOA & PASTA YOU USE)
- If in slow cooker - Set to low & leave for 6 or 7 Hrs / high for 3-4 hrs, adjust for your cooking appliance type, stay near it & keep checking until you have made the necessary adjustments & can leave it alone, mine keeps needing a stir now & then.
- I have left all the amounts up to you, adjust amounts according to how much of the meal is needed / for how many, you might want more or less of certain parts - a rough guide on an idea - hope you enjoy it (when you get all the amounts & temperature / times etc right).
- Please note that I use quick rice, also that rice can be cooked into the meal, it doesn't have to be cooked separately, it actually says on the side of some packs to cook until all the water is absorbed as 1 of the options, you can tell best by if the bowl that the foods on is too hot to touch & I strongly recommend getting a food thermometer if you're not used to slow cooking, keep a check on it throughout & notch it up to high for last hr if all the ingredients are still 'whole' & not gooey.
- Some parts will still remain whole, but the rice & pasta will be more like runny porridge.
Callaloo is a popular dish in the Caribbean made using leafy green vegetables. The exact leaves that are used vary depending on where you are in the world but amaranth and taro are often used. Where we live in south London it's fairly easy to get hold of tinned callaloo.* Caribbean Vegan Recipes. A selection of great vegan Caribbean food. Sweet Potato and Sesame Soup with Roasted Coconut.
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