What you need for the Jerk seasoning:

1 t  allspice

1 t  cinnamon

1 t  dry thyme

1/4 t  nutmeg

2 t  raw sugar

2 crushed garlic cloves

1 T  finely chopped onion

1 T  finely chopped green onion

1 T  vinegar

2 T  olive oil

1 T  fresh lime juice

1 fresh hot chilli, chopped finely

salt and pepper

Combine everything but the olive oil in the blender and pulse until well blended.  Add the olive oil slowly while blending is still running and emulsify.  Rub seasoning on whatever you wish to grill, in this case, its the marinated portobellas we mentioned earlier!  Grill until cooked to perfection.  Serve with fresh salsa!

What you need:

6 T  olive oil

2 T  white wine or champagne vinegar

1 pink grapefruit, segmented

2 large, ripe avocados, seeded, peeled and cut into thin slices

1 large head of romaine lettuce, cut into thin pieces (bite sized)

salt and fresh black pepper

The assemby is easy – just whisk together the oil and vinegar in a small bowl. Place all of the other ingredients in a large salad bowl and then toss with the dressing.  Then you’re ready to go!  Goes great with a big glass of fresh lemonade!

What you need:

2 lb  new potatoes

2 red bell peppers

2 celery stalks

1 shallot

2 – 3 green onions

1 fresh green chilli

1 garlic clove, crushed

2 t  freshly chopped chives

2 t freshly chopped fresh basil (finely chopped)

1 T  finely chopped fresh parsley

1 T  vegan cream, unsweetened

3 T  vegan mayo

1 t  spicy mustard

1/2 t  raw sugar, fine

First, in a pot of boiling salted water, cook the potatoes until tender but still a bit firm and drain them.  Cool them off and then cut into small cubes and set in a large salad bowl.

Cut the red peppers in half, take the seeds and extra parts away and dice the pepper into small pieces.  Chip the celery in the same fashion, mince the shallot, and finely chop the green onions.  Finely mince the chilli as well, and place it all into the bowl with the potatoes.  Remember, if you leave the seeds from the chilli in, it will be much more spicy.  If you leave them out, it should only be mildly spicy.

Add the garlic and herbs to the veggie mixture as well.

Mix the cream, mayo, mustard, and sugar together in a small bowl.  Stir until well combined.  Pour the dressing over the potatoes and veggies and toss until everything is coated.  Add a little lemon juice and fresh chives for garnish if you like.  Best served cold!  Enjoy!

What you need:

2 large ripe plantains

oil for frying

2 T  vegan butter

2 T  finely chopped onion

2 garlic cloves, crushed

1 lb  fresh spinach, chopped

pinch of nutmeg

1 small bowl of vegan cream, unsweetened

1 small bowl of whole wheat flour

toothpicks

First, using a sharp knife and doing it very carefully, cut each peeled plantain lengthways into 4 pieces. Then, heat a litle oil in a large pan and fry the pieces of plantain until golden brown but not full cooked.  Lift out of the oil and drain on paper towels.  Leave the oil in the pan.

Melt the vegan butter in a seperate pan and saute the onion, garlic, nutmeg, and spinach until they are all soft.  Season with salt and pepper, taste, and cover until the spinach has wilted, about 4 minutes.  Then, put it all into a strainer and press out any excess liquid.

Curl the plantain pieces into rings and secure each ring with a half of a toothpick.  Pack each ring with a little of the spinach mixture.

Add a little oil to the pan already containing oil for frying and turn up the heat.  While its heating, gently dip each stuffed ring into the vegan cream and then into the flour to batter them for frying.  You don’t want too much batter on them, just a bit.

When the oil is hot enough, fry each ring on both sides until crispy and golden.  Drain excess oil on paper towels and serve! Enjoy!

What you need:

2 green plantains

1 small sweet potato

oil and a pot for deep frying

salt and pepper

Note:  for the best crispiness, use green plantains and yams (orange sweet potatoes).  The vegetables must be soaked in cold salted water after slicing to prevent discoloration.

Using a sharp knife, trim the plantains and cut them in half widthways.  Peel them and place in the cold salted water.  Peel the sweet potato under cold running water and add it to the plantains.

Heat the oil in your frying pan, and while waiting, cut the veggies into thin rounds, approx. the size of potato chips, only a little thicker and hold in the water.  When you’re ready for frying, test one piece to make sure the oil is hot enough.  Then, pat the pieces dry with paper towels and drop them in the frying oil.  Pull out with a slotted spoon once they are golden and crispy.  Should take about 2 minutes.  Drain excess oil by placing them on a plate covered with paper towels or a wire rack with a plate under.  Once they are cooled, sprinkle with salt and pepper and serve!

Serves approx. 4 people, so recipe can easily be doubled or tripled for more!