1 cup dried lentils
1 cup minced onions…

I made this last night by adapting a recipe I found on the internet. The original is from CalciYum by David and Rachelle Bronfman, but I’ve changed it enough that it’s now a new recipe.

1 c red lentils
1 clove garlic…

These beans and rice are a flavorful, refreshing dish. If you’re not a mango lover, substitute papaya in its place.

1 1/2 cups blackeyed peas
3 scallions, finely sliced (white and green parts)…

I thought this turned out rather well. The nacho cheaze was a dead-on ringer for the real thing (at least to someone who hasn’t eaten cheese in a long while.

1 medium onion — chopped
1 green bell pepper — chopped…

1 onion — chopped
1 green pepper — chopped…

1 1/2 cups chopped onions
1 teaspoon minced garlic…

A very hearty stew that, because of the portabella mushrooms, tastes downright meaty.

This recipe is adapted from Meatless Gourmet. It is great served with brown or basmati rice, and also can be made into a soup by just adding more water.

Fast, easy, and really good!

4 cups cooked navy beans
1 cup chopped onion…

3 1/2 lbs. baking potatoes
1 cup vegetable broth…

Throughout the Caribbean, you’ll find little stands where the owners proudly feature their version of steamy jerk dishes, usually pork or chicken. The tradition of jerk is said to date back to the seventeenth century, when fugitive African slaves brought their tradition of slow cooking together with the natives’ cultivation and use of hot and aromatic spices to create this unique spice blend. Jerk comes in both a sauce form and dry spice blend. While jerk recipes are often closely guarded secrets of each cook in the Caribbean, there are some basic ingredients common to most jerk sauces and spice blends: cinnamon, nutmeg, black pepper, allspice, salt, herbs, brown sugar, garlic, and onion. Oil and vinegar are added to the sauce version.