Trinidadian Vegan Pelau, Vegan Potato Salad & A Quick Fresh Salad

Hey there! Welcome back to the blog. Today I'll be sharing a recipe that my good friend Danelle shared with us on Instagram Live a few weeks ago. She hails from the country of Trinidad and wanted to share some Trinidadian flavour with us! If you would like to watch the LIVE replay, you can check it out here (there are a few parts). Here's the written recipe.

Trinidadian Vegan Pelau

Ingredients

2 Cups Basmati Rice (Or Rice of Choice)

2 Tins Gungo Peas

2 Chopped Carrots

2 Chopped Onions

2 Grated Cloves of Garlic

4-5 Stems of Coriander

1 Tin Coconut Milk

2 Tablespoons Olive Oil

1 1/2 - 2 Tablespoons of Brown Sugar or Browning

(Additional veg can be added)

Seasoning to Taste:

Ground Pimento

Boullion (Similar to All Purpose Seasoning)

Crushed Black Pepper

Garlic Granules

Himalaya / Pink Salt (Only if Needed)

Method:

1. Chop the onions, carrots and garlic. Drain the gungo peas.

2. In a saucepan on a medium- high heat, heat the vegetable oil and add the sugar or browning. Be careful to not let the sugar burn if you are using sugar.

3. Then add the gungo peas and stir until fully coated.

4. Add the onion, garlic, saute until softened.

5. Mix half a tin of coconut milk and warm in a separate pot on the stove. Season with the spices.

6. Wash your rice, and add to the beans. Keep stirring whilst waiting for the coconut milk to be warmed.

7. Then add the coconut milk mixture to the rice and peas.

8. Bring to a boil, then reduce to a gentle boil with the lid on the pot. Stir every 5 minutes and cook for about 15-20 minutes until all the liquid is gone. Season with salt to taste. Adjust the liquid depending on whether you like the rice to be grainy or on the mushy side.

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Vegan Potato Salad

Ingredients

4 Washed and Peeled Large Potatoes

2 1/2 Heaped Tablespoons of Hellman’s Vegan Mayo

Approx 1/4 Teaspoon Dijon Mustard

Sprinkle Smoked Paprika

Sprinkle Paprika

Sprinkle of Crushed Black Pepper

1/4 Tablespoon of Brown Sugar

1-2 Stems Finely Chopped Coriander

Method:

1. Rinse, Peel and Chop your potatoes into square / rectangular cubes ready to be boiled. The larger the size, the longer they will take to cook.

2. To a medium saucepan, add your potatoes to cold water and sprinkle a pinch salt. Adding the potatoes to cold water ensures they cook all the way through without becoming mushy.

3. Bring to a bring boil and leave on the heat until cooked but firm.

4. Whilst your potatoes are cooking you can make your mayo dressing for the potato salad.

5. To your mayo, add your coriander, dry seasonings and spices the Dijon mustard and mix. Taste and season as you desire.

6. Once mixed, place in the fridge so the mayo becomes more firm as mixing often loosens the texture.

7. Keep an eye on your potatoes!

8. Once cooked but still firm, drain your potatoes and blanch under cold water to stop the cooking process and to allow your potatoes to cool. Avoid adding warm potatoes to your mayo as this may cause it to split.

9. Make sure to completely drain your potatoes to avoid adding water to your mayo mix.

10. Once thoroughly cooled, incorporate your potatoes into the mayo mix and place into the fridge to cool until ready to service!

Eat and Enjoy!

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Easy Mix Fresh Salad Recipe

Ingredients

1 Grated Carrot

2 Servings Mixed Leaves (Rocket, Baby Spinach & Lettuce)

1/2 Red Sweet Pepper

Method

1. Veg Prep

2. Properly wash, rinse and drain your veggies! No one likes a watery salad.

3. Grate your Carrot

4. Make sure to drain the liquid if you have used tinned Sweetcorn

5. Chop your Sweet Peppers to the size of your choice. Mix the colours for a more playful salad!

6. Toss your veggies together in your salad bowl.

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1, 2, 3 Fresh Salad Vinaigrette / Dressing

1. Squeeze the juice of half a lemon

2. Add your boullion / sea salt to taste

3. Add olive oil and mix

4. Pour dressing over salad as desired.

P.S. Remember to adapt the quantity of dressing you make in proportion to the amount of salad. (For an extra kick, add some Dijon Mustard and a smudge of honey for a richer flavour.)

Voila!

Thanks Danelle for the great recipes! We hope you do enjoy trying these recipes and as usual, don't forget to let us know how you found them by tagging @chazdelightsnutrition or @deexcuffie on Instagram!

Until next time, happy cooking!

Chaz xx