Lunch Archives - Page 3 of 4

Vegan Jamaican Ackee Patties

Posted on May 29, 2017 by Chantal

How to make a great Jamaican patty?

Let’s talk the anatomy of a “propa” (proper) patty.

The crust: gorgeous and flaky, not too thick and shouldn’t be dry and crumbly
The filling: not pasty, must be well seasoned with a good balance of herbs, spices and heat.
The crust to filling ratio: Don’t be stingy now. No potato chip bag tricks (all air no chips). Or as we say in Jamaica it shouldn’t look like “yu tan far and fling it”. (Translation: you stood at a distance and threw in the filling)

These in my opinion are the three keys to making a propa Jamaican patty; that said let’s talk about these Vegan Ackee Patties that hit all three of those nails squarely on the head.

Ackee Quiche: Brunch Ready Recipe

Posted on May 17, 2017 by Chantal

Quiches are a brunch favourite! Once you’ve nailed down your crust recipe; it’s a matter of deciding on what you want your fillings to be as the custard is a simple ratio of half a cup of dairy (cream, milk, half and half or even sour cream) for each egg you use.

To make this ackee quiche or as I like to say Keeche, I replaced a bit of the milk with ackees. Want even more ackee? Add it as a filling too! Here I’ve used ricotta cheese and a mix of dark greens (kale, chard, spinach, collards, frisee & mizuna); but you can use whatever you like.

Grain Bowls with Ackee Tahini Dressing

Posted on May 3, 2017 by Chantal

Grain bowls are a fun way to upgrade your salad game and incorporate a variety of whole grains into your diet. These Asian inspired bowls feature not one but three ancient grains; a colourful array of veggies; spicy chicken, shrimp or brussel sprouts (to suit the omnivore, pescatarian and vegan/vegetarian alike); and a creamy ackee tahini dressing. Umami bombs in every bite, you’ll definitely want to give this bowl of goodness a try!

Fluffy Ackee Biscuits

Posted on April 5, 2017 by Chantal

I didn’t realise until after writing the title that if it were an acronym it would spell FAB which basically sums it up. These ackee biscuits are tender, light and amazingly versatile. The nutty ackee flavour is noticeable when the biscuit is had on its own but when paired with something else it sits back and allows the other player to shine. The recipe has intentionally been kept simple, it’s meant to be a canvas if you will, but there are definitely variations and upgrades in its future.

Introducing: Keeza. Your New Favorite Vegan Pizza

Posted on March 28, 2017 by Chantal

Say hello to your new vegan pizza fix – Keeza!

The only limits are your imagination, I’ve done three versions to show the basic idea but feel free to build on it and truly make it your own.Presenting Three the Hard Way Keeza Style:

Cauli Budz Keeza {Vegan Pizza}

Posted on March 28, 2017 by Chantal

Inspired by Buffalo Ranch Pizza, this vegan pizza features ackee ranch dressing; spicy cauliflower bites, red onions and nutritional yeast or as I like to say nu-Yeah! It’s all baked atop a crisp thin crust then finished with some watercress and more ackee ranch dressing.

Vegan Pizza: Roasted Veggie “Keeza” (Ackee Pizza)

Posted on March 28, 2017 by Chantal

This vegan pizza is BIG on flavor! The pizza features loads of roasted veggies, scratch made tomato sauce, savoury ackee cream and nutritional yeast. It’s baked atop a crisp thin crust and finished with more ackee cream, shaved brussels and hand torn basil

Chickee Salad Sandwich – Chicken Version

Posted on March 16, 2017 by Chantal

To make this chicken salad you’ll need some leftover chicken (I used one large chicken breast), mayo and your favourite add-ins. Buns, sandwich bread, flat bread or wraps for serving, as always, get creative with it! This chicken salad sandwich skips out on regular mayo and uses ackee mayo instead!

Introducing Mac ‘n Kees

Posted on March 14, 2017 by Chantal

This is the ultimate vegan mac and cheese! It uses virtually two ingredients; is kid-friendly; quick & easy to prepare; and is ready in less than 15 minutes! A banging side for barbecue or a throw together on those busy weekday nights, you’ll want to add this to your repertoire.

Vegan Chickpea Salad

Posted on March 2, 2017 by Chantal

Try this unique spin on chickpea salad for your next vegan breakfast or lunch sandwich/wrap. Want to make it gluten free? Roast two hearty portobello mushroom caps to replace the bread.