“How is everyone? I hope well! I’m back and relaxed after a week off enjoying the madness that was Trinidad & Tobago Carnival. Now, it’s back to the kitchen, but I’m not feeling for anything too heavy or time-consuming. This vegan menu fits the bill for when you want something elegant and easy to enjoy, either on your own, or with others!
We’ll start off with my glam approach to Trinidad Corn Soup, a Carnival time staple and pair it with Eggplant ‘Parm’ sandwiches on crusty Ciabatta bread. Then to finish it all off a light and divine Chocolate Cassava pudding!
Playing us through the show, local electro artist and thereminist Corey Wallace a.k.a Coreysan. His new album is coming out and we’ll be treated to its title track, as well as an old fan favourite 🙂 ”
The Menu:(recipes coming soon!)
• Veganized Trinidad Corn Soup
• Vegan Eggplant ‘Parm’ Sandwiches
• Chocolate Cassava pudding
Wine Pairing Notes: Thinking a Monkey Bay Sauvignon Blanc will pair well. Expect my thoughts after the show! 🙂
For past episodes of “Sweet Han: Caribbean Cooking with Sarina” visit ow.ly/g10m1