November 19, 2009

Mom's Vegan Callaloo

Callaloo is dish my would always make on Holiday's from Trinidad. Here is the veganized version.

Mom's Vegan Callaloo
2 tbsp vegan butter
1 med onion, diced
1/2 cup celery, chopped
1 clove garlic, minced
1/4 cup - 4 cups vegan chicken broth/vegetable broth or water
1 cup coconut milk
1 1/2 cups washed, coarsely chopped, callaloo/taro root leaves (also called dasheen) or 2 10oz frozen spinach
1 10oz sliced okra
1 can drained tomatoes
1 teaspoon dried thyme
1/4 tsp. freshly ground black pepper
salt to taste
1 congo pepper or Habanero, seeds removed, minced
1 pound vegan crab meat, chopped
1/2 lb. vegan ham or vegan turkey
juice of 3 limes

*Substitute chard or kale, or spinach if you don't have access to a West Indian market and can't access the calalloo leaves (taro leaves).

*Substitute cooked and vegan chicken or dashi/fish seasoning or other seasoning with tofu/tempeh/seiten

1. In a large saucepan over medium heat, melt the butter
2. Add the onion, celery and garlic; saute for 2-3 min.
3. Add the broth, coconut milk and vegan ham/other substitute and bring to a boil. Add the callaloo/other substitute, okra, thyme, ground pepper and congo pepper/habanero.
4. Cover the pot, reduce the heat to low and simmer, stirring occasionally, until the callaloo is thoroughly cooked (about 50 min).
5. Whisk until very smooth or puree it in small batches in a blender. Add the vegan crab meat/other substitute, add the juice of 3 limes, and heat thoroughly.

If you tried and liked this recipe, send your pictures and reviews!

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