Vegan Jamaican Festive Feast

Live Online Cookery Class - Vegan Jamaican Festive Feast

The Event

Join holistic chef, Sharon Gardner, to learn how to make some traditional Jamaican plant-based classics, fitting for any dinner spread or celebration. 'Out of One, Many’ is a Jamaican motto, as the island is a melting pot of many cultures. The key to making a dish authentic is all about the spices and flavours used - once you master these, everything else is a piece of cake! 


The class will include:

• Learn to make traditional rice and peas, the Jamaican way
• Make a Brown Stew with jackfruit and butter beans
• Learn how to make delicious healthier baked plantain - no Jamaican meal is complete without it
• How to make a Rainbow Caribbean slaw 
• Make a gorgeous Pineapple and Coconut cake with coconut cream to complete your feast
• Learn about the nutrition and history behind the ingredients and dishes 
• Opportunity to ask Sharon questions 
• Recipe handout

For ingredients and equipment needed see below 

About Sharon

Sharon has a background in Health Sciences and is a practicing Naturopath and Pilates teacher who specialises in plant-based nutrition. She is a passionate advocate of holistic health and positive ageing. She believes that everyone should practice ‘self-care’ to help support their own health and wellbeing. One of her favourite things to do is create plant-based versions of traditional dishes and share them with her family and friends.

Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

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 24 hours' notice for any cancellations or transfers once you have booked onto a class.

Gorgeous image by Melissa Saint Hill @the_bare_scientist

INGREDIENTS LIST 

Pineapple and Coconut Cake

1 cup or 250 grams of pineapple pieces (435g tin in juice)

1/2 a cup or 90 grams of coconut sugar or unrefined equivalent 

1 and a half cups or 200 millilitres of plant-based milk (might need a little more) - coconut, oat, nut, organic soya etc.

2 cups or 220 grams of spelt wholewheat flour or equivalent 

1/3 cup or 90 millilitres of coconut oil, melted or equivalent oil suitable for baking

1/3 cup or 30 grams of desiccated coconut (preservative free)

3 teaspoons of baking powder

1/2 teaspoon of cinnamon 

2 teaspoons of vinegar - optional (apple cider or white vinegar)

Pineapple and Ginger Syrup - optional

1/2 a cup of pineapple juice reserved from the tin

2 tablespoons of coconut sugar or unrefined equivalent 

A few slices of fresh ginger

Whipped coconut cream

1 tin of full fat coconut milk - refrigerated over night

1 tablespoon of sweetener - sweet freedom fruit syrup or maple

Brown Stew Jackfruit with Butter beans

1 tin of young jackfruit in brine (you can buy from most supermarkets)

1 tin/carton of cooked butter beans

Marinade

1 teaspoon of smoked paprika

1/2 teaspoon of cayenne pepper/chilli powder

1/2 teaspoon of cumin powder

1/2 teaspoon of black pepper

1/2 teaspoon of cinnamon powder

1 teaspoon of garlic powder

1 teaspoon of sweetener of choice

2 spring onions

1-2 tablespoons of olive oil

Stew

1 medium onion

1/2 a sweet pepper, of colour of choice

1/2 teaspoon of dried thyme or a few sprigs of fresh

1/4 teaspoon of cayenne/chill powder

1 tablespoon of tomato purée

2 teaspoons of tamari/soya sauce

Rice and Peas

1 tin/carton of cooked kidney beans

250-300 grams of basmati rice - brown or white

 A few sprigs of fresh thyme or 1/2 teaspoon of dried

1 small onion

1/4 of a block of creamed coconut or 1/2 a tin of full fat coconut milk

1 whole scotch bonnet - optional

Plantain - Baked

1 large or 2 medium plantains- yellow in colour and firm to touch, however not too soft or brown spots (can be found in shops that sell international foods on the high street or some street markets)

Coconut oil or oil for baking

Naked Slaw

1/2 a red or white cabbage medium sized cabbage - or a mixture of both

1 large or 2 medium carrots

2 - 3 spring onions

Small handful of fresh coriander - optional

4 tablespoons of olive oil

2 tablespoons of apple cider or red wine vinegar

2 teaspoons of sweetener of choice

Freshly ground black pepper

EQUIPMENT LIST

 ·       Mixing bowls x 2

·       Mixing spoon or spatula x 2 (cake plus cooking)

·       Chopping boards – fruit and veggies

·       Chopping knife

·       Measuring scale or measuring cups and spoons

·       Small pan – pineapple/syrup

·       Medium sized pot with lid (rice) plus medium size pan with lid (stew)

·       Sieve

·       Colander

·       Grater

·       Serving bowl/container - slaw

·       Small bowl/jar - dressing

·       Baking tray

·       Kitchen towel

·       20cm cake tin or Bundt pan – baking paper for tin

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

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!