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.
How many peopled does this recipe feed?