The experience of engaging with food has always been nostalgic. Consequently, it wasn’t surprising to learn that scientists have discovered that only the sense of smell bypass the thalamus before accessing the forebrain. Personally, the smell, texture, visual appearance and flavor of the food are all factors that I consider when creating and/or recreating my most favorite meals.
Having said that, transitioning into a vegetarian lifestyle was difficult. I only prioritized meals that were infused with the best aromas, embodying the finest and most succulent taste, however, those meals were heavy on the meat, and lean on the vegetables. I then decided, about a year ago, to create my own Jamaican-American infused Vegan menu and share it via my social platform.
Below is a recipe that I have fused together, inspired by my Jamaican and American dining experience.
Whole Wheat-Fried Dumpling, Baked Sweet Potato and Kale Stew RECIPE:
-2 cups of Whole Wheat Flour
-½ tablespoonful of Baking Powder
-3 teaspoonful of Pink Salt
-½ cup of Almond Milk
-2 tablespoonful each of Olive Oil, and Avocado Oil
-1 Sweet Potato,
-1 lb of Kale
-⅓ Sweet Onion
-2 Stalks of Green Onion
-2 Cloves of garlic
-1 tablespoonful of Olive Oil
-½ table spoonful of Pink Salt
Whole Wheat-Fried Dumpling
1. Pour the flour into an appropriately sized bowl.
2. Add the baking powder, 1 tea spoon of salt and Almond Milk, knead the dough until it reaches the desired consistency. (I generally go for a texture that is moist enough to easily mold but dry enough to not stick to my palm.)
3. Divide the dough into palm sized balls, and roll evenly.
4. Heat a skillet or frying pan on MEDIUM heat for approximately one minute.
5. Add 2 tablespoon of the Avocado Oil. Allow enough time to heat the oil.
6. Add the appropriate amount of dumplings in the pan.
7. Fry for approximately 20 minutes on LOW heat and/or until the outside is golden brown and crispy.
Baked Sweet Potato
1. Wash and dry the sweet potato.
2. Using a knife, carefully pierce holes in the side of the sweet potato.
4. Rub 1/2 tablespoonful of Olive Oil over the skin of the potato.
5. Rub the salt over the skin of the potato.
6. Preheat the oven to 380(degrees)
7. Place the potato into the oven on a baking pan.
8. Bake for 1.5 hours total. Flip on both sides to thoroughly cook the sweet potato.
1. Wash and chop the kale into 5cm pieces.
2. Place the kale in an appropriately sized bowl.
3. Wash and peel the carrots.
4. Shred the carrot into thin pieces.
5. Chop the sweet onion into thin 1cm slices.
6. Chop the green onions into 5cm pieces.
7. Chop the garlic into 3cm size pieces.
8. Add the herbs to the bowl with the kale.
9. Add one teaspoonful of Pink Salt
10. Mix the contents of the bowl.
11. Warm a skillet or frying pan on MEDIUM heat for approximately one minute.
12. Pour the rest of the Olive Oil into the pan. Allow enough time to heat the oil.
13. Add the contents of the bowl into the pan.
14. Sauté for approximately 30 minutes.
15. All time to cool and serve.