Vegan Caribbean Classics

Recorded Online Cookery Class - Vegan Caribbean Classics

The Event

Love Caribbean food but not sure where to start? Take a culinary journey to Jamaica with a plant based version of the much-loved classic dish rundown. This is a healthy, hearty, flavoursome stew that is served up with all the typical ground provisions aka hard food (think yam, green banana, dumplings!)...

This recording of a live class will include:

• How to make a plant based version of traditional rundown full of bold, balanced flavours with plant based protein 
• Learn how to make tasty vegan dumplings 
• Learn the best way to cook yam and green banana  
• The culinary history behind traditional Caribbean food and how healthy Jamaican food is cooked
• Recipe handout

About Melisaa

Melissa is a clinical scientist, registered nutritionist (AfN), and founder of the Diverse Nutrition Association where she educates people on aspects such as cultural diversity sensitivities, as well as how cultural foods can be a healthy part of anybody’s diet.

For ingredients and equipment needed see below

INGREDIENTS LIST

• Basmati rice OR other grain to serve (amount required for how many persons you intend to cook for) PLEASE NOTE: I will be adding some quinoa to my rice so please feel free to do the same if you wish

• 1 x 400 can of coconut milk

• 1 cup water to start with

• 1 large yellow onion, finely diced

• 3 to 4 cloves garlic, minced

• 2 large tomatoes

• 1 bay leaf (optional)

• Up to 1 scotch bonnet or red chilli (optional)

• 1 x 400g can of chickpeas

• 1 tbsp all-purpose seasoning or vegetable stock cube

• 1 – 2 green bananas (optional, if you want it and can get it)*

• 1 small slice of yam (maybe 1 – 2 inches thick) (optional, if you want it and can get it)*

• 1 cup of flour and approx. ¾ cups water for dumplings

• 2 tbsp dried thyme or handful of small bunch of fresh thyme 

• Salt to taste and black pepper

• *If you wish to use other ingredients from your veg box we can be creative and make with different vegetables, so don’t worry too much…we can use things like breadfruit, pumpkin, butternut squash etc if you want to and have it. The main thing is the coconut cooking down and base ingredients listed towards the top of the ingredients list

GARNISH (Optional):

• Finely sliced spring onions
• Sliced red chillies ⠀

EQUIPMENT LIST

• Rice cooker or large enough pot to cook rice
• Large and deep pot for stew
• On other large pot for hard food
• Large Knife

Fee*: £15 Standard / £7.5 Concessions**/ £3 Unwaged 

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

**Concessionary rate available for students, pensioners and low waged

Thank you for supporting our fundraising programme. We hope you might also consider making a donation to our crowdfunder 'No one goes hungry 2022'  to help secure our Community Meal Service so we can provide meals to households in Hackney who need support with food.

https://www.crowdfunder.co.uk/noonegoeshungry2022/backers#start

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: The class will be held on Zoom. Details will be provided in your booking confirmation email and in a reminder email the day before the class. If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!