For the love of veggies


I have been developing recipes for well over 20 years now and it’s interesting to note that eating preferences may change, styles of cuisine may change; one month it’s Mediterranean, next it may be Caribbean and so on.

Flavour profiles change and so do ingredients. But one thing remains constant through the years, a good tasting recipe will live on forever and stand the test of time.

The current trend is less meat on our plates, experts actually recommend two thirds of your plate be vegetables, and the other third divided into complex carbs and protein. Here are some easy and tasty recipes to help you put more veggies into your life!

Chickpea and kale stew in a curry coconut broth

Chickpeas and kale in a curry coconut broth -

1 cup cooked chickpeas

1 large bunch kale, veins removed, chopped

2 ripe tomatoes peeled and diced

2 cloves garlic sliced

1 small onion sliced lengthways

2 tbs coconut oil


1 cup coconut milk

½ tsp sesame oil

1 tbs fish sauce

1½ tbs curry powder

1 tsp turmeric

Heat oil, sauté garlic and onion, add kale and tomatoes, add chickpeas, add sauce cook until reduced by half.

Serve on its own or with rice.

**Substitute spinach for kale.

Serves 4

Eggplant and tomato salad with mint and basil

2 lbs eggplant

½ red onion, finely diced

1 red bell pepper, finely diced

2 tomatoes, diced

1 tsp minced garlic

1 cup chopped fresh herbs, parsley, mint, basil

¼ cup olive oil

2 tbs red wine vinegar

1 tsp ground roasted cumin

salt and pepper to taste

Roast the eggplant over a live fire until tender.

Remove flesh and chop.

Combine with aromatics and vegetables.

Combine olive oil with vinegar, cumin salt and pepper, stir well and add to salad. Toss well.

Serves 4 to 6

Sweet potato galettes

2 lbs sweet potatoes

¼ cup butter, unsalted

¼ cup olive oil

salt and freshly ground pepper

2 tbs chopped chives

2 tbs chopped chadon beni (cilantro)

Boil potatoes in their skins until just cooked, the potatoes need to be undercooked a little.

Peel and refrigerate overnight. Grate potatoes with a hand grater on the coarsest grate.

Mix butter with oil and add a little to a frying pan, when hot add about ½ cup grated potato, spread out in pan and sauté over moderate heat for about 4 to 5 minutes until bottom has crusted and browned. Press potatoes together constantly. Season with salt and pepper.

Turn and continue cooking until brown.

Continue with the rest of potatoes.

Sprinkle with chives.

Makes about 8 galettes.

Gingery pumpkin soup

Pumpkin soup -

2 pounds calabaza pumpkin

2 tbs vegetable oil or butter

1 two-inch piece of ginger, peeled and chopped

1 onion diced

4 cloves garlic, chopped

5 cups chicken or vegetable stock

Salt and black pepper to taste

½ cup full cream milk or ⅓ cup cooking cream

Finely sliced chives for garnish

Peel and cut the pumpkin into 1-inch chunks

Heat oil in a large saucepan or Dutch oven over medium heat.

Add onion and garlic, sauté for about 4 minutes until fragrant and tender.

Add ginger and cook until fragrant.

Add pumpkin, stock, herbs and spices, bring to a boil.

Cover and simmer until pumpkin is tender, about 30-40 minutes.

Puree the soup in a blender or food processor.

Return soup to saucepan, add milk, and heat through.

Check and adjust seasonings.

Garnish with chives, and serve.


"For the love of veggies"

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