Vegan with Vita!
BE IT for environmental, health, or ethical reasons, the vegan diet is becoming very popular in Jamaica. An absolute plantbased diet may, in some cases, increases your risk of nutrient deficiencies, but if done right, ‘going vegan’ will result in numerous health benefits such as weight loss, improved kidney function, reduced pain from arthritis, and lowering one’s risk of heart disease.
Chef Vita, a local plant-based chef, mixes it up in the kitchen for his personal food blog on Instagram (@chef_vita_) to inspire and motivate fellow Jamaicans to share in the lifestyle. Here are three unique and scrumptious recipes bursting with flavour, different colours and textures even your children can enjoy! STIR-FRIED CABBAGE WITH SMASHED GREEN PLANTAINS 1 Green sweet pepper 1 Red onion 2 Tomatoes
1/2 lb white cabbage 2 oz coconut oil
1 tsp sea salt
1/2 tbs. of garam masala 3 Green plantains
2 tbs dulse seaweed Directions
1) Cut cabbage in big chunks. 2) Wash cabbage with fresh clean water. 3) Separate the leaves to get some fat textures out of the cabbage. 4) Add 1tsp sea salt and the garam masala to the cabbage.
5) Cut the tomatoes, green sweet peppers and onions.
6) Drop 2 tbs of dulse seaweed in the same container with the cabbage to be stir-fried for 5 minutes 7) Cut plantains thick slices. 8) Smash and fry to perfection CHICKPEAS AND BROCCOLI STEW WITH FRIED BREADFRUIT 1 sweet pepper
1 red onion
4 cherry tomatoes 1/2 lb broccoli
1/2 cups of chickpeas 1tbs chopped herbs 1 cup of coconut milk 4 cherry tomatoes Directions
1) Cut up onions, sweet pepper, cherry tomatoes and put aside. 2) Cut broccoli into small pieces to be added to the pot with the chickpeas, chopped herbs, and lastly the coconut milk.
3) Simmer for 15 to 20 minutes. 4) Cut roast breadfruit in a side angled style for presentation. 5) Add to hot coconut oil and fry until golden. CALLALOO AND GREEN PASTA WITH RIPE FRIED PLANTAINS 2 cups of callaloo 2 ripe plantains 1tbs herbs 2oz coconut oil 1 red onion
1 sweet pepper
2 Cups green pasta
1) Cook green pasta in a pot with 4 cups of water with 1tsp of salt and cook for 15 minutes. 2)When cooked, remove from water and allow it to cool.
3) Wash 2 cups of chopped callaloo and add onion, herbs, salt and sweet pepper. 4) Rub ingredients together and add to pot.
5) Heat 2oz of coconut oil and add rubbed ingredients slowly to pot. 6) Simmer for 15 minutes.
7) Cut plantains in a side angled style for presentation.
8) Fry in hot coconut oil until golden. jessica.harrison@gleanerjm.com