Vegan Mofo 2019 Day #5: Macaroni Pie

Macaroni Pie around the Caribbean is much sweeter than the rich, ooey gooey American baked mac n cheese. Although it typically has no crust, perhaps that is why “pie” is in the name. They usually include evaporated or condensed milk to sweeten their traditional dish, then adding cinnamon, nutmeg, and sometimes ginger for enhancing this unique flavor profile.
Inspired by In Search of Yumminess, my version retains that sweet, buttery goodness— all vegan of course. Plus, along the way, I Ickes a new skill— making evaporated almond milk, a key ingredient in Macaroni Pie.

Macaroni Pie Ingredients and Preparation

2 cup elbow macaroni
1 cup cold evaporated almond milk*
1 cup vegan cheese of choice
2 tablespoon vegan butter, coconut or olive oil
2 tablespoon brown sugar
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
pinch of nutmeg
pinch of crushed red pepper

*For evaporated almond milk, bring two cups of almond milk to a simmer, whisking frequently until the almond milk has lost half its contents.

Prepare macaroni according to package directions.
Preheat oven to 350 degrees.
Mix macaroni with all ingredients and pour into desired dish (I filled up a six inch Pyrex baking dish).
Bake for thirty minutes.
Sprinkle extra cinnamon and serve warm.

Vegan Mofo 2019 Day #4: Blackened Pinto Beans & Rice

Certainly everyone has heard of the tragic events that happened late Saturday night here in Dayton, Ohio. My family, friends, and I are still in great shock-- with the exception of that shocking tornado a few months back Dayton is a relatively small, quiet city. Today was supposed to be a sweet day-- I had my first Veg News Magazine article due to be published this morning online-- a post on Eating Out Vegan in Dayton. Instead, it feels too unreal to celebrate that, to think about food at a time such as this. I am very happy that Veg News have removed the post out of sensitivity and respect. We're slowly recovering, healing. It is difficult to make sense in this. Very, very difficult.

 
Now I move onto my fourth Vegan Mofo 2019 post with lost lives in mind, heart, and spirit.

Lately, I have been going to the grocery store without my glasses. Last night, upon making dinner, I realized the pinto beans were not black beans for my Cuban inspired recipe for congri. Thus, after I drained the pinto beans and smashed them by hand, I added soy sauce for flavor and darkening that noticeable brownish pink. I pan seared it in coconut oil, achieving a lovely color and arousing kitchen fragrance.

Pinto Beans and Rice Ingredients and Preparation

2 tablespoon coconut oil
1 15oz can pinto beans, drained
2 tablespoon soy sauce
2 teaspoon cumin
1 teaspoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup cooked brown rice

Mix mashed pinto beans with soy sauce, cumin, tomato paste, garlic and onion powder, and crushed red pepper flakes.
Pour into heated skillet of coconut oil. Stir for 5-7 minutes.
Serve with prepared brown rice. 

Vegan Mofo 2019 Day #3: Sweet Cocoa Tea (Hot & Cold)

For my third Vegan Mofo post, I remember visiting Grenada last year, drinking continuous cups of cocoa tea (also known as cacao tea) at the House of Chocolate-- a museum, cafe, and shop. Cocoa tea is a beverage of choice for several Caribbean countries including Grenada and St. Lucia. It is usually pure cacao husk blended with bay leaf and spices and formed into a ball or stick form. Like traditional tea, it is meant to be activated in hot water and sweetened however way one wants it.

At the House of Chocolate in Grenada last May with cocoa tea and cane sugar.

You can purchase cocoa tea/cacao tea from various places online. The Grenada Market in Brooklyn sells Spice Caribbean Cocoa Balls and kkao (currently sold out of their teas) features cacao teas from all over the world.
The taste is an amazingly delicious hot cocoa meets tea, rich and flavorful.

Cocoa Tea Ingredients and Preparation

2 cup water
1 cocoa tea ball or cocoa stick
2 cinnamon sticks
1/2 cup almond milk (or any dairy free alternative)
1/4 cup cane sugar (or maple syrup)

Place cocoa tea ball or stick into the water with cinnamon sticks, stirring until the ball dissolves.
Add almond milk and cane sugar.

*To have cold, follow all instructions, then pour cocoa tea into pitcher, and keep refrigerated for four hours. Add ice cubes for additional chill.

Vegan Mofo 2019 Day #2: Angel Hair With Seared Carrot Dawgs

In the second Vegan Mofo post dedicated to Caribbean Cuisine, is a remix on Haiti's popular spaghetti which usually has hot dogs or fish as a topping. For my version, I used angel hair and chopped carrot dawgs-- a flavorful, delicious meal that takes some time, but is worth the end game.

Angel Hair With Seared Carrot Dawgs Ingredients and Preparation

8 large carrots, boiled and chopped

marinade
1/4 cup soy sauce or liquid aminos
1 tablespoon maple syrup, agave nectar or cane sugar
1 tablespoon liquid smoke
1 teaspoon garlic powder

2 tablespoon coconut oil

1 1/2 cup angel hair
2 1/2 cup diced tomatoes
1 teaspoon garlic
pinch of salt and black pepper
chopped green onions and dried white onion (optional)

After chopping softened carrots, soak them in the hand whisked marinade and let sit in these flavors for an hour or so. Overnight is also alright.
In a skillet, heat coconut oil and toss in carrot dawgs, stirring until each side is seared.
Prepare angel hair to package directions. Toss with tomatoes, garlic, salt, and black pepper.
Place seared carrot dawgs and green and white onion on top of angel hair. Serve warm.

Vegan Mofo 2019 Day #1: Jamaican Jerk Cauliflower

Kick things off with a delicious bowl of crisp cauliflower.

Hello Vegan Mofo and the regular visitors of AfroVeganChick. Welcome to a whole month of Caribbean themed cuisine that ventures all the over the region, exploring ways to create vegan dishes and re innovate those that aren't (like Saltfish and Ackee for example).

Officially participating in my seventh Vegan Mofo.

I used Well Vegan's Cauliflower "Wings" recipe to start off a hot, sweltering August. Although cutting out the baking process by using frozen cauliflower and no added flours for textural crunch, my creation is still a wonderful tribute to the spicy flare of Jamaican food. I've never used habañero peppers before and they're spicy-- so cut them as small as possible and mix well. As a light, delicious sauce to balance out the cauliflower, try vegan sour cream and chives or Well Vegan's vegan yogurt and lime juice.

Jamaican Jerk Cauliflower Ingredients and Preparation

1 bag frozen cauliflower (or a whole head of cauliflower chopped)
1 tablespoon coconut oil

Jamaican Jerk Sauce

1 scotch bonnet or habañero pepper, seeds removed and diced
3 green onions, diced (or scallion)
1 1/2 teaspoon garlic
1 1/2 teaspoon allspice (also known as pimento)
1 teaspoon ginger
pinch of cinnamon
1/2 teaspoon cumin
2 tablespoon soy sauce or liquid aminos
1 tablespoon maple syrup or can sugar (for soy sauce)
1/2 teaspoon salt (for liquid aminos)

Bring frozen cauliflower to a boil and drain. 
Combine Jamaican Jerk Sauce ingredients and mix with cauliflower.
In a medium skillet, heat up coconut oil and add cauliflower. Cook for 7-10 minutes.

Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream

Breakfast was a lovely affair of fried brown rice and my favorite kind of sweet potatoes-- the Oriental first introduced to me last year in Grenada. They sell them at Kroger for 99 cents a pound-- one great ingredient that'll be experimented with during Vegan Mofo. My theme is Caribbean Cuisine and it all begins in two days.
I used curry seasonings for the brown rice and sweet potatoes, adding extra turmeric and fenugreek (love the smell if this spice) to enhance flavors and beautiful golden color.  All in all a fulfilling dish that satisfies, especially with the dollop of Tofutti Sour Cream on top. Perfect yum.

Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream Ingredients and Preparation

1 cup brown rice
1 Oriental sweet potato, chopped
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon fenugreek
1/4 teaspoon paprika
1/4 teaspoon black pepper
3 tablespoon Tofutti sour cream

Prepare brown rice according to package directions and cook chopped sweet potato until softened.
In a skillet, heat olive oil and add brown rice, sweet potatoes, and dried ingredients, blending well.
Sear on all sides and serve warm with sour cream on top.

Rainbow Spirals With Spicy Tempeh

There is tempeh beneath the delicious flavors wafting through.

As the summer temperature raises on, light pasta meals are still a perfect way to end the night, especially with some easy tempeh crumble. All in all, it is also budget friendly and quick to prepare. I placed half a package of Trader Joe's three grain tempeh ($1.99), crumbling  in hot coconut oil and mixing in a variety of spices including fennel seed to give plain pasta an added kick.

Rainbow Spirals With Spicy Tempeh Ingredients and Preparation

2 cup rainbow spiral pasta
2 tablespoon coconut oil
1 teaspoon minced garlic
3 tablespoon nutritional yeast
4 oz. tempeh, cubed
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper

Prepare pasta to package directions and set aside once fully cooked.
In a medium pan, combine coconut oil and garlic. Add nutritional yeast, tempeh, cayenne pepper, turmeric, cumin, smoked paprika, salt, fennel seed, black  pepper, and crushed red pepper.
Stir until evenly browned.
Toss in pasta and turn off heat.

Top with extra nooch. 

Enjoy.