The Cuisine of Trinidad & Tobago, The Caribbean & Beyond!
Vegetarian cooking requires creativity and innovation because a healthy vegetarian diet is based on variety and moderation. According to the USDA, dietary guidelines for American vegetarians “who eat milk products and eggs enjoy excellent health, and that ‘you can get enough protein from a vegetarian diet as long as the variety and amount of foods consumed are adequate’. An adequate amount of protein is a concern of any vegetarian diet. “Protein is made up is made up of amino acids and the only vegetable source with all three types of amino acids is soybeans”. A balanced vegetarian diet is one with a wide variety of vegetables, legumes, whole grains, and fruits. In order to create complete protein, legumes and grains should be consumed together. For example, rice and beans or pita bread and hummus create a source of complete protein without high cholesterol sources such as eggs or cheese. Moderation is key when consuming high-fat or high cholesterol foods. Dairy products can be part of a healthy lacto vegetarian diet, especially when low-fat counterparts are used. ” As a result [of a balanced vegetarian diet], many long-term vegetarians have developed eating patterns that are among the healthiest in the world”.
The recipes in this section do not include meat or fish. They may however contain animal byproducts such as butter, milk, eggs and honey.
How have you been enjoying my Hanukkah 2010 series so far? At the moment I seem to be having a little trouble with my RSS feed so if you have not received the posts so far you can check out the recipe roundup to date …
It may seem odd to launch my Hanukkah menu series with an Asian noodle dish, but scratch the surface and you can see that it is not that far a stretch. Hanukkah after all commemorates a miracle of oil, and this is a fried dish. …
Hey everyone, here’s yet another installment of my ongoing Caribbean Beachcomber 1969 series. This year has all been about rediscovering vintage Caribbean Cookbooks and recipes from eras past. I’ve only scratched the tip of the iceberg so far, and am so excited about what 2011 …
So funny the things we take for granted sometimes. Growing up around plantains all my life it never occurred to me, until recently, that this fruit is almost completely unknown in many parts of the world! It was only through various conversations with people, primarily …
Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile …
The following is my take on a very popular Middle Eastern salad. The parsley and lemon juice give the carrots much needed brightness, while the cumin deepens all the flavours, creating an exotic side that complements most dishes 🙂 In 2007 I submitted this recipe …
This Tridoshic dal comes from a cookbook that I’ve been using for years called The Ayurvedic Cookbook. I’m always interested in learning about the culinary traditions and philosophies of other cultures. Eastern cuisines in particular often fixates on the concept of warming and cooling foods. …
Don’t you just love vague ‘ethnic’ recipe titles? Coming from the American Turkey Federation I’m not sure exactly how ‘Arabian’ this recipe actually is, but despite that grey area all you really need to know is that it is very very good! Arabian Vegetable Medley …
1. Trinidad Doubles – recipe Trinidad doubles is the ultimate local street food. It’s cheap. Usually hot/warm. Hearty. Filling. You can view the recipe here. 2. Ciabatta Bread – recipe This recipe for Ciabatta Bread creates a very light loaf, soft and chewy on the …
This post was originally published August 10, 2007. It has been updated once since then. This recipe is one of many to be found in mom’s homemade scrapbooks. She’s been compiling them since the 1970’s and as a toddler I would occupy myself on the …
This post was originally published September 1, 2008. It has been updated once since then I call these my Independence Day Sugar Cakes because I have foregone the traditional colors of pink and white, for our national colours of red, white and black. Despite the …
No-bake fudge? I had never heard of such a thing before and was skeptical that this recipe would actually work. But it did and the final result was very satisfying! The only thing I’m not sure of is whether the squares would stay firm at …