Trinidad Pelau

Ingredients:

2 tablespoons dark sugar
1 onion, chopped
2 cloves garlic, minced
2 teaspoons thyme
1 tablespoon coconut oil
2 bay leaves
1 tablespoon creole spice
1 teaspoon smoked paprika
1 tablespoon passata
1-1/2 cup long grain rice
3 cups vegetable stock
1 scotch bonnet, seeded
1 small butternut squash, diced
1/2 can coconut milk
1-1/2 cup pigeon peas (or green peas)
salt, to taste

vegan chicken chunks
creole seasoning
garlic
ginger
thyme
white pepper
coconut oil
salt
green onion, chopped

In a skillet, melt the sugar and add the onions. Stir and add the garlic, thyme, and coconut oil followed by the seasonings. Deglaze with the passata and add the rice, stock, and pepper. Cover and cook until water is absorbed, then add the squash and coconut milk. Cook, adding more coconut milk or water as needed until rice and squash are tender. Stir in the peas  and season with salt.

Meanwhile toss the spices with the vegan chicken pieces and bake until crispy. Stir into the rice. Garnish with green onion.

Plantain and Black Bean Burritos

Ingredients:

1 teaspoon coconut oil
2 cloves garlic, minced
1/2 onion, finely chopped
1-3/4 cup black beans
1-1/2 teaspoon mexican seasoning
salt, to taste

1-2 tablespoons coconut oil
2 plantains

guacamole
cilantro lime rice
flour tortillas

Cook the garlic and onion in the oil. Add the beans, seasoning, and salt. Slightly mash the beans with a fork and set aside.

Meanwhile, slice the plantains into 1/2 inch thick pieces and fry on each side until golden, sprinkling with salt, as desired.

Assemble burritos by heating the tortillas and filling with rice, beans, guacamole, and plantains.

Carribean Beans and Rice

Ingredients:

1 tablespoon coconut oil
2 cloves garlic, minced
1 scotch bonnet pepper, minced
1/2 onion, chopped
2 bay leaves
1 teaspoon thyme
1 teaspoon jamaican jerk seasoning (optional)
1-1/2 cup long grain rice or quinoa
1 cup coconut milk
1-1/2 cup kidney beans
1 teaspoon paprika
vegetable stock
salt and black pepper, to taste

Cook onion, pepper, and garlic in the oil and add the bay leaves, thyme, and seasoning mix. Stir until aromatic and add the rice and coconut milk. Bring to a simmer and add vegetable stock as needed. Stir in the beans and paprika and season with salt and pepper. Cook until all the liquid has been absorbed and rice or quinoa is tender.

Serve with sliced avocado.