MY FAVORITE CARIBBEAN ALKALINE STEW
That feeling of waking up on a Sunday morning to the smell and comfort of savory aroma coming from the kitchen; the knowing that something delicious is cooking in the pot that you’re going to devour in a few hours; your mother blasting music without care for your rest, yeah, is something we all cherish, lol.
That experience is one that we’ll always remember because it’s a time of bonding with your family, eating some good food and feeling a laughter high afterward.
I loveeee my Caribbean food! When I came to realize that I wouldn’t have rice and beans, stew chicken, brown stew chicken anymore!! Ugh, I was going through it! I couldn’t let the experience of good comfort home cooked meals go as if it never existed! So, me being me, of course, I said, “Man, let me just make the same thing with alkaline ingredients.” BOOM! Chef boyar-Cee came to existence, haha.
*Disclaimer* I was cheffin’ in the pot before I became vegan, I just got better, okay. Lol. Everyone tends to become a chef when they turn vegan, it’s wild. Seriously, it’s been proven!
Okay, so if you’re curious about alkaline eating, currently eating alkaline or vegan here is the recipe for a spicy, savory, and filling stew!
(I don’t measure exactly how much I use, which I’ll start, to help you all out. For now, season to taste.)
- 2 cups organic chickpeas
- 2 organic zucchini squash (sliced and diced)
- 1 chayote (potato replacement)
- 1 cup of quinoa
- Spelt flour for dumpling (recipe below)
- 4 cups of spring water
- Half red onion
- 2 tbsp cilantro chopped
- 1 Green/Red Pepper diced
- 2 tbsp Grapeseed oil
- Cayenne powder, basil, thyme, oregano, achiote seeds, sea salt
Slice the zucchini, onions, and peppers and put to the side. Peel and dice the chayote into chunks. I like to chop it the same way I did with potato. Put to the side.
Heat grapeseed oil in a large pot over medium heat. Add the onion and peppers and sauté for 3 minutes or so.
Add chickpeas with aquafaba (water that comes with the peas) into the pot with chopped cilantro, sea salt and achiote. I already have achiote in a jar that I make in batches. It adds great flavor and depth to any dish. (See recipe below) Simmer for 5 minutes on medium-high.
Add spring water, spices, chayote and quinoa and cook on medium heat until chickpeas and chayote become tender; about 20-25 minutes. Once chickpeas are tender and quinoa is almost cooked, add squash and cover.
Cook for 10-15 minutes. While this is cooking, add spelt dumpling. (See recipe below)
Add spices if necessary. I like my things extra spicy, so I add more achiote and cayenne to taste.
All done! Enjoy with some avocado and a salad.
All alkaline. All upful.
Measure 1/2 a cup of flour. Slowly add water to flour while stirring until flour forms into a ball. Take small chunks and roll the flour through your palms to make the dumpling.
Measure 1 cup of oil and add to sauce pan on low heat. Take 3 tablespoons of achiote and add to oil. Simmer until oil extracts flavor from achiote. The oil will become dark and red. Let cool and store.