What’s involved in designing a vegan kitchen?
What’s involved in designing a vegan kitchen?
Contingent upon the fact that you are so dedicated to the way of life, it may take a touch of thought to consummate your fantasy veggie lover kitchen. Notwithstanding, as specialists at a creator kitchen organization, we can guarantee you that the outcomes are definitely justified even despite the exertion! Like any kitchen, there's space for a great deal of variety in veggie lover kitchens, contingent upon your own inclinations.
What’s involved in designing a vegan kitchen?
What’s involved in designing a vegan kitchen?
First of all – natural products like bananas, apples, citrus, onions and garlic would all be able to live on your ledges on the off chance that you have the space for them. They can endure serenely outside of the cooler, fill in as an additional scramble of shading in your kitchen, and can help you stay propelled in your vegetarian way of life! Just as these, it very well may merit considering having an indoor spice garden on your windowsill; in addition to the fact that it smells incredible, yet you have new fixings to hand at whatever point you need them!
What’s involved in designing a vegan kitchen?
What’s involved in designing a vegan kitchen?
When setting out your pots, skillet and utensils, it merits putting together your kitchen early with the goal that you realize where everything is. It sounds self-evident, however you can very effectively lose inspiration in case you're battling to locate that vital fixing or utensil mid-route through setting up a feast. As staples to the veggie lover way of life, we'd recommend a decent blender, food processor, a solid cutting board and sharp blades. In the event that you can, commit counter space to having all these out prepared – you may be astounded at how much a spotless, useful and coordinated kitchen has an effect when you begin cooking!
What’s involved in designing a vegan kitchen?
What’s involved in designing a vegan kitchen?
When stocking your vegan pantry, think about what’s seasonal. Sticking to a green diet means that certain ingredients may be more difficult to find at certain times of year, so it very well may merit loading up on something ahead of time, or changing your eating regimen to coordinate! Indeed, association is vital – gathering your fixings and connecting marks to the containers not just causes you rapidly distinguish what you need, however can likewise give your storeroom a brilliantly vintage, farmhouse look. Regarding what's really going in it, start with the nuts and bolts and move gradually up from that point – you'll need vegetables, grains, pastas, sauces and toppings, at any rate.

A Jamaican Vegan Feast

One of my followers pointed out that the Ziggy Marley web site where the recipes for my Jamaican Vegan Feast were posted doesn’t seem to be active. She asked if I could post those recipes right here on The “V” Word and I said you bet! My review for Ziggy Marley Organics was written back […]
(Visited 21,653 times, 8 visits today)

One of my followers pointed out that the Ziggy Marley web site where the recipes for my Jamaican Vegan Feast were posted doesn’t seem to be active. She asked if I could post those recipes right here on The “V” Word and I said you bet! My review for Ziggy Marley Organics was written back […]
(Visited 21,653 times, 8 visits today)

jamaican-feast-43

One of my followers pointed out that the Ziggy Marley web site where the recipes for my Jamaican Vegan Feast were posted doesn’t seem to be active. She asked if I could post those recipes right here on The “V” Word and I said you bet!

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My review for Ziggy Marley Organics was written back in 2013 and this meal is still a favorite in my family. It’s a full meal of Jamaican jerk Soy Curls, Rice and Peas and Lemon Ginger Broccoli. I made the meal using Ziggy Marley products but you can use any coconut oil to make it.

Of course, I used Butler Soy Curls to make the Jerk “Chicken” but you can also use tofu, tempeh, seitan, mushrooms or cauliflower. You can make jerk anything! 🙂

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So here are the recipes for this Jamaican Feast. Mmm…now I’m craving it again! Enjoy!

Jamaican Jerk “Chicken”

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GF

For the marinade­­­­­­­­­­

¼ cup gluten-free tamari

¼ cup apple cider vinegar

2 Tbs. gluten-free, vegan Worcestershire sauce

¼ cup fresh lime juice

1-2 tsp. hot sauce (optional)

2 cloves garlic, minced

1 chile pepper, minced

1-inch piece fresh ginger, grated

3 Tbs. brown sugar

2 tsp. ground allspice

2 tsp. dried thyme

1 tsp. kosher salt

1 tsp. onion powder

1 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. cayenne pepper

¼ tsp. ground cloves

 

For the Jerk “Chicken”­­­­­­­­­­­­­­­

1 bag Butler Soy Curls

2 Tbs. coconut oil

2 Tbs. fresh parsley, chopped

 

Combine all the ingredients for the marinade and mix well. Put the soy curls in a large bowl and add hot water or broth to cover them. Let them sit and rehydrate for 10 minutes. Drain the soy curls, gently squeeze them dry and return them to the bowl. Add the marinade and toss to coat the soy curls. Let marinate for at least 15-20 minutes while you make the side dishes.

Heat the oil in a large skillet over medium high heat. Remove the soy curls from the marinade and pat dry. Reserve the marinade. Add the soy curls to the skillet and toss to coat in the oil. Let cook, flipping the soy curls every few minutes, until they are crisp and heated through, about 20 minutes.

Add the reserved marinade to the skillet and toss the soy curls in it. Let it cook a bit to moisten the soy curls. Add the parsley and serve while hot.

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Jamaican Rice and Peas

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GF, SF

Serves 4-6

 

1 Tbs. coconut oil

1 small onion, chopped

4 garlic cloves, minced

1 ½ cups brown rice

1 tsp. kosher salt

1 tsp. fresh ginger, grated

1 cup water or vegetable broth

2 cups coconut milk

1-15 oz. can red kidney beans or pigeon peas, rinsed and drained

2 tsp. dried thyme

2 fresh bay leaves

Lime juice

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil. Mix in the salt and ginger. Add the water or broth and the coconut milk. Stir well.

Add the kidney beans or pigeon peas to the saucepan. Add the thyme and stir everything together. Add the bay leaves. Let the rice cook until the liquids begin to simmer. Then lower the heat and cover the saucepan.

Cook for 40 minutes or until the liquid is absorbed. Remove the pan from the heat and let sit for 10 more minutes. Uncover, remove the bay leaves and fluff with a fork. Taste for seasonings and adjust if necessary. Squeeze lime juice over top.

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Lemon Ginger Broccoli with Crunchy Hemp Seeds

jamaican-feast-35

GF, SF

2 large heads of broccoli

Kosher salt

1 Tbs. coconut oil

2 garlic cloves, minced

1 Tbs. lemon zest

1 tsp. grated ginger

2 Tbs. hemp seeds (optional)

 

Cut the broccoli into florets and cut the stems into bite-sized pieces. Fill a large saucepan or skillet that has a lid with about 2 inches of water and a pinch of salt. Bring the water to a boil, add the broccoli and cover the pot. Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to a colander to drain.

Return the pan to the heat and add the coconut oil and ginger. Add the broccoli back to the pan and toss to coat in the oil. Add the garlic, lemon zest and salt. Let cook, stirring every few minutes, until the broccoli is heated through and a bit crispy. Transfer to a serving bowl or platter. Sprinkle with hemp seeds.

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The “V” Word: Say it. Eat it. Live it.

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A Jamaican Vegan Feast
Author: 
Recipe type: Entree and Sides
Cuisine: Jamaican
 
Ingredients
  • Jerk "Chicken"
  • For the marinade
  • ¼ cup gluten-free tamari
  • ¼ cup apple cider vinegar
  • 2 Tbs. gluten-free, vegan Worcestershire sauce
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot sauce (optional)
  • 2 cloves garlic, minced
  • 1 chile pepper, minced
  • 1-inch piece fresh ginger, grated
  • 3 Tbs. brown sugar
  • 2 tsp. ground allspice
  • 2 tsp. dried thyme
  • 1 tsp. kosher salt
  • 1 tsp. onion powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • For the Jerk “Chicken"
  • 1 bag Butler Soy Curls
  • 2 Tbs. coconut oil
  • 2 Tbs. fresh parsley, chopped
  • Jamaican Rice and Peas
  • 1 Tbs. coconut oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 ½ cups brown rice
  • 1 tsp. kosher salt
  • 1 tsp. fresh ginger, grated
  • 1 cup water or vegetable broth
  • 2 cups coconut milk
  • 1-15 oz. can red kidney beans or pigeon peas, rinsed and drained
  • 2 tsp. dried thyme
  • 2 fresh bay leaves
  • Lime juice
  • Lemon Ginger Broccoli
  • 2 large heads of broccoli
  • Kosher salt
  • 1 Tbs. coconut oil
  • 2 garlic cloves, minced
  • Lemon Zest
  • 1 tsp. grated ginger
  • 1 Tbs. hemp seeds (optional)
Instructions
  1. For the Jerk "Chicken"
  2. Combine all the ingredients for the marinade and mix well. Put the soy curls in a large bowl and add hot water to cover them. Let them sit and rehydrate for 10 minutes. Drain the soy curls, gently squeeze them dry and return them to the bowl. Add the marinade and toss to coat the soy curls. Let marinate for at least 15-20 minutes while you make the side dishes.
  3. Heat the oil in a large skillet over medium high heat. Remove the soy curls from the marinade and pat dry. Reserve the marinade. Add the soy curls to the skillet and toss to coat in the oil. Let cook, flipping the soy curls every few minutes, until they are crisp and heated through, about 20 minutes.
  4. Add the marinade to the skillet and toss the soy curls in it. Add the parsley and serve while hot.
  5. For the Rice and Peas
  6. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil. Mix in the salt and ginger. Add the water or broth and the coconut milk. Stir well.
  7. Add the kidney beans or pigeon peas to the saucepan. Add the thyme and stir everything together. Add the bay leaves. Let the rice cook until the liquids begin to simmer. Then lower the heat and cover the saucepan. Cook for 40 minutes or until the liquid is absorbed. Remove the pan from the heat and let sit for 10 more minutes. Uncover, remove the bay leaves and fluff with a fork. Taste for seasonings and adjust if necessary. Squeeze lime juice over top.
  8. For the Lemon Ginger Broccoli
  9. Cut the broccoli into florets and cut the stems into bite-sized pieces. Fill a large saucepan or skillet that has a lid with about 2 inches of water and a pinch of salt. Bring the water to a boil, add the broccoli and cover the pot. Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to a colander to drain.
  10. Return the pan to the heat and add the coconut oil. Add the broccoli back to the pan and toss to coat in the oil. Add the garlic, lemon zest, ginger and salt. Let cook, stirring every few minutes, until the broccoli is heated through and a bit crispy. Transfer to a serving bowl or platter. Sprinkle with hemp seeds.
3.5.3208

 

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10 Tools every vegan kitchen needs
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10 Tools every vegan kitchen needs
  • Juicer. Vegetable juices can be the most nutritious component to a healthy vegan diet, which is why a device such as the Omega Juice Cube is essential.
  • Chopper and adjustable slicer.
  • Tofu Press.
  • Spiralizer.
  • Avocado cutter.
  • Food processor.
  • Knife set.
  • Frozen herb keeper and mill.