Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, caribbean vegan fruit, veg & grain stew. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Caribbean vegan fruit, veg & grain stew is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Caribbean vegan fruit, veg & grain stew is something which I’ve loved my whole life. They’re fine and they look wonderful.
Caribbean Fruit & Vegetable Information Guide. The Caribbean boasts a huge variety of delicious fruit, vegetables, herbs and spices. Take a look at some of the produce available in various Caribbean islands.
To get started with this recipe, we have to prepare a few components. You can have caribbean vegan fruit, veg & grain stew using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Caribbean vegan fruit, veg & grain stew:
- Prepare Wholegrain rice
- Get Mixed Quinoa
- Take Buckwheat pasta
- Make ready Cranberries
- Make ready Caribbean BBQ spice & salt
- Take Guarana / coffee powder
- Get dry
- Make ready Chopped tomato
- Prepare Water (filtered)
- Make ready wet
- Take Carrots (juliette)
- Get Butternut squash chunks
- Get Mango chunks
- Prepare Pineapple chunks
- Prepare Blackberries
- Prepare frozen
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Instructions to make Caribbean vegan fruit, veg & grain stew:
- Add water 1st, (to either a saucepan or slow cooker whichever you choose - only the cooking time is different) then the dry grain ingredients (rinsing the rice & Quinoa) (not the spice & coffee powder)
- Add all the frozen ingredients, carrots 1st as they take longest «« careful not to touch them with hands that are even slightly damp - best to use clean washing up gloves (the frozen item freezes the moisture on your hand / fingers & so 'glues' it to you) »»
- Add the chopped tomato on top of all that is in the cooking appliance
- Add the coffee powder & grind the spicey salt
- If in saucepan - Cook as you would normally cook rice, depending on if it's quick rice or full length cooking, boil 1st then simmer for about 20 if not quick rice. (FOLLOW THE PACKAGE INSTRUCTIONS FOR WHICHEVER RICE, QUINOA & PASTA YOU USE)
- If in slow cooker - Set to low & leave for 6 or 7 Hrs / high for 3-4 hrs, adjust for your cooking appliance type, stay near it & keep checking until you have made the necessary adjustments & can leave it alone, mine keeps needing a stir now & then.
- I have left all the amounts up to you, adjust amounts according to how much of the meal is needed / for how many, you might want more or less of certain parts - a rough guide on an idea - hope you enjoy it (when you get all the amounts & temperature / times etc right).
- Please note that I use quick rice, also that rice can be cooked into the meal, it doesn't have to be cooked separately, it actually says on the side of some packs to cook until all the water is absorbed as 1 of the options, you can tell best by if the bowl that the foods on is too hot to touch & I strongly recommend getting a food thermometer if you're not used to slow cooking, keep a check on it throughout & notch it up to high for last hr if all the ingredients are still 'whole' & not gooey.
- Some parts will still remain whole, but the rice & pasta will be more like runny porridge.
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