The JAMAICAN recipe from MOM’S KITCHEN that You’ll LOVE
If you've never had curry before, then you will want to make this one for sure! It comes right from my mom's kitchen and you won't believe how much flavor you can get in a one pot dish!
This Vegan Jamaican Lentil Curry will be an absolute must on your menu rotation from here on out!
Give it a try and let me know what you think!
★Recipe ★
???? Jamaican Lentil Curry:
???? Serve with Jamaican Rice and Peas:
Timestamps:
00:00 How to Make Vegan Jamaican Lentil Curry
3:58 Vegan Jamaican Lentil Curry finished
4:07 My background
4:44 Difference in Jamaican and Indian curry dishes
6:10 Tip for toasting spices
7:00 Swapping lentils
7:30 Why use scotch bonnet and why keep it whole
8:13 swapping coconut milk
8:58 secret ingredient
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My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
Southwestern Beans & Rice
This recipe from Karen with #Electrolux is Gluten Free AND Vegan...We're betting that if you don't tell your family, they won't even notice!!! Be sure to check out the recipe for all of the great variations on this dish! Recipe Below...
cookingatriegelmanns.com
riegelmanns.com
RECIPE:
SOUTHWESTERN BEANS WITH RICE
(Vegan, Oil Free, Gluten free)
A hearty and satisfying, plant-based skillet meal
INGREDIENTS:
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 tablespoons chili powder
1/8 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon cocoa powder
1 teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon agave (or sugar)
1 (14.5 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chilies (mild)
1 cup frozen corn
2 cups vegetable broth
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) black beans, drained and rinsed
1 (15.5 ounce) can chili beans (including liquid- NOT rinsed and drained)
¾ cup long grain rice
1/2 cup of chopped bell pepper (Add the chopped bell pepper near the very end of cooking.)
GARNISHES: Tortilla Strips, Chopped Cilantro, Sliced Green Onion, Fresh Diced Tomatoes, Sliced Black Olives, Diced Avocado, Cashew Sour Cream, etc. (cashew sour cream recipe below)
DIRECTIONS:
Cook chopped onion in a large skillet for about 4 minutes, adding a little water as needed to keep it from sticking to the skillet. Next add the garlic, chili powders, cumin, paprika, cocoa powder, salt, pepper and agave.
Add the petite diced tomatoes, tomato sauce, green chilies and corn; stir. Add the broth, beans, and rice. Bring to a boil, stir, cover and reduce heat to simmer. Cover and simmer for 15 minutes or until rice is cooked through. *NOTE: If using brown rice instead of white rice, increase simmer time to 45-50 minutes.
Uncover skillet and add green pepper chunks. Stir. Drizzle with cashew sour cream and garnish with sliced green onions, fresh diced tomatoes, sliced black olives, tortilla strips, or your other favorite toppings. Serve immediately. Leftovers may be stored covered, in the Electrolux refrigerator for up to 5 days; or may be frozen in the Electrolux freezer for up to 2 months.
ADDITIONAL SERVING SUGGESTIONS:
~BURRITO FILLING:
Use hot cooked mixture as a filling for burritos- adding shredded cabbage, cilantro, cashew sour cream, salsa, etc. (Burritos can even be wrapped in plastic wrap and frozen, then reheated in the microwave for 2 minutes, for a quick lunch.)
~TAMALE PIE:
Pour 1 batch of gluten free cornbread batter over the top of the hot cooked rice and bean mixture in the skillet, then bake in the oven at 350 for 35-40 minutes, until cornbread is golden brown.
~HOT OR COLD DIP:
Serve with corn tortilla scoops, as a hearty hot or cold dip.
CASHEW SOUR CREAM
INGREDIENTS:
1 ½ cups raw cashews, soaked overnight in 2 cups water
¾ cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon sea salt
DIRECTIONS:
1. Place cashews in a bowl and cover with 2 cups water. Soak overnight or for 8 hours.
2. Drain the water from the cashews and place the drained cashews in a high-speed blender.
3. Add ¾ cup water, lemon juice, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a bit more water to get it going.
4. Transfer to a small, air-tight container and chill in the fridge. (The cream will thicken up as it chills.) The cream will keep in the Electrolux refrigerator for about 1 week. You can also freeze it for up to 1 month in the Electrolux freezer.
The Ultimate Stewed Red Kidney Beans | CaribbeanPot.com
Get my cookbook @ #beans #redbeans #vegan Learn how to make the Ultimate Stewed Red Kidney Beans with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com This classic Caribbean way of stewing beans, is a tasty vegetarian side dish or can be treated as a meat free bean soup.
You'll Need...
2 cup dried red kidney beans
8-9 cups water
4-6 cloves garlic
5 sprigs thyme
1 wiri wiri pepper
3/4 teaspoon salt
1 medium onion
1 1/2 tablespoon olive oil
1 heaping tablespoon golden brown sugar
1 tablespoon Caribbean Green Seasoning
1 cup diced carrots
2 cups diced pumpkin
1 stalk celery
2 scallions
1 tablespoon dehydrated Pimento peppers
2 tablespoon tomato puree paste
2 tablespoon Maple Syrup (pure)
1 medium tomato
2-3 tablespoon coconut cream
1 teaspoon black pepper divided
1 heaping tablespoon vegetable stock powder
1 teaspoon Worcestershire sauce
2 tablespoon chopped shado beni (culantro)
More printable Caribbean Recipes can be found at
How to make Red Beans and Rice - Calibama Style! | Chef Lorious
It's time for some Calibama style Red Beans and Rice! After you try these beans, you won't want to make them any other way!
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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