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Breadfruit Ravioli with Calabaza Squash Filling (Extras: Vegan Brown Butter Sauce)

January 15, 2012

Breadfruit Pumpkin Ravioli in Vegan Brown Butter Sauce Copyright Taymer Mason

Breadfruit Ravioli with Calabaza Squash Filling Copyright Taymer Mason

 

I have been tossing around an idea in my head for a while about Caribbean food and I want to bring that idea into reality. I will not say much yet but let this post be a hint to what is coming from me in the future. I am going to create a modern Caribbean cuisine  that focusses on vegetable cuisine. Enough said.

Today I present to  you homemade pasta with a twist. You know how pasta is mostly dependent on eggs well I substituted the eggs with Breadfruit which is a common starchy vegetable common in the Caribbean. For more info on Breadfruit click here. Do not get dishearten  as you can do the ravioli without the breadfruit and you would still get nice pasta but, breadfruit lends its starchy structure to making tender ravioli and tender pasta in general. I have been doing some research on breadfruit independently using my scientific background and  I will be sending proposals to governmental organizations soon to make use of this food in food processing as soon as possible. There is great potential in the breadfruit and the Caribbean people are sleeping as usual.

Breadfruit Ravioli

NOTE TO PEOPLE LIVING OUTSIDE THE CARIBBEAN: you can make this pasta without the breadfruit it would work, you can use local pumpkin where you live and  not Calabaza.

Calabaza Squash Filling

3 heaping tablespoons butter

2 bay leaves

2 shallots finely minced

2 cups of chopped Calabaza squash or pumpkin

1 1/2 tsp fresh thyme

1 1/2 tsp fresh sage

1 tbs nutritional yeast flakes

1 cup soy milk regular not too sweet

large pinch nutmeg

salt and pepper to taste

1 1/2 tsp arrowroot flour or cornstarch.

Heat butter up ( I used Earth Balance  soy free) and add shallots and  bay leaves. Add squash, thyme sage, nutritional yeast, milk, nutmeg and salt and pepper. Stir well and allow to cook on low heat until pumpkin is tender. When pumpkin is tender turn off heat and mash well. Stir in the arrowroot flour and set aside to cool. Take out bay leaves.

Breadfruit Pasta Sheets Copyright Taymer Mason

1 3/4 cup all-purpose flour

1 3/4 cup semolina flour

3/4 cup mashed breadfruit

4 tablespoons olive oil

1 tsp salt

3/4 cup water or more as required

Combine all ingredients and knead well. If mixture is too wet add some more semolina flour. If the mixture is too dry  add some more water.

Divide dough into two pieces and cover with  plastic. Chill for two hours.

Then

Roll thinly with a rolling-pin and pastry mat…work in some semolina flour as you roll and try to stretch the dough by putting more pressure on the rolling-pin and  turning and flipping the dough often.

Step 1

Rolling

Rolling dough thin...you do not need a pasta maker Copyright Taymer Mason

The spoon mixture on to the pasta dough

Calabaza Squash Filling on Breadfruit Pasta Dough Copyright Taymer Mason

Then Cut

Cut  Calabaza Squash Ravioli  Copyright Taymer Mason

Cover with another sheet and use some flax meal with warm water strained to bind the two sheets together.

Covered Breadfruit Pumpkin Ravioli Copyright Taymer Mason

Then place on a lined tray with more semolina flour and refrigerate until ready to use

Breadfruit Ravioli Resting Copyright Taymer Mason

Then cook in vegetable broth. You can cook in salt water with celery and green onionsCooked unsauced Breadfruit Pumpkin Ravioli Copyright Taymer Mason

Now that was easy but we forgot the Sauces

Ravioli should be placed directly into the sauces and cooked for a few more minutes so that the sauce can absorb in the pasta.

Vegan Cheese Sauce for Ravioli Copyright Taymer Mason

Creamy  Cheese Sauce for Breadfruit and Pumpkin Ravioli Copyright Taymer Mason

Creamy Cheese Sauce for Ravioli Copyright Taymer Mason

2 heaping tbs butter ( Earth Balance)

1 tsp fresh thyme

2 cloves finely minced garlic…could be less I love garlic

1 tsp fresh chopped sage or dried

1/4 tsp minced Scotch Bonnet pepper or pepper flakes

2 tsp good Dijon mustard

2 heaping tsp residual pumpkin filling, optional

1 scant tsb nutritional yeast flakes

salt  and pepper to taste

Add add ingredients in a pot and bring to a low simmer…stir and add in freshly cooked ravioli

Plate and enjoy

Do not feel like creamy? Here is this amazing Vegan Brown Butter Sauce made with Earth Balance.

Vegan Brown Butter Sage Sauce

Vegan Brown Butter Sauce Copyright Taymer Mason

3 tablespoons vegan butter

2 tsp chopped sauce

1 tsp chopped thyme

pinch of pepper flakes

1 pinch brown sugar

1 tsp balsamic vinegar

small pinch of salt to taste

Bring all ingredients to a low simmer

Add cooked ravioli to the sauce and serve hot.

WOAH…writing this was like preparing for a birth or something or the other. I am open to questions or just drolls over this one. Shoot me an email or post it on the Facebook wall if  you need help.

This is the first published recipe using breadfruit as pasta…I searched for hours.  Here is hoping I do not see this as an entry in a contest or sans the fat floating around the place…sorry I just had to say it again….I am done now.

Enjoy

Caribbean Vegan Open for Business (I got your emails…)

January 15, 2012

I read all of your emails last year and even if I did not reply to each and every one of them, I read them and I appreciate your kind words. I decided to open back up Caribbean Vegan because after 8 months not blogging I could not find a way to release my creative energy anymore and that was a little frustrating.

 

I never really explained fully why I left the blogging world but there were two main factors.

1. A sad individual who poaches from other blogs, cooks, chefs caused me to close down Caribbean Vegan. That individual has been publicly lauded for their great work but they are nothing but a fraud to me and many others who knows the truth about them. As my father always told me when I was a little girl…their pigs would come to market.

 

2.I did not like the way certain things happened in the blogging community and after many months of growth I say #$%@ IT…. I have gotten to a place in my life where according to” de Americans” I just am doing me.

 

It pained me when I read all the emails from people who followed Caribbean Vegan and even if I enjoy a life not blogging I think I owe something to the people that support me if only that.

I have decided to open the blog and only post when I want to release that creative energy…sometimes it would be every 2 weeks …sometimes every week but I will not force myself to do a weekly blog post to get a quota. In this way you will get a better product.

 

What has been up with Taymer since last year?

Well…I have a great job now in HACCP consulting and I also get to release my creative energy in this job as I get to play the role as chef on occasions.

I went back home to Barbados in December to see my parents and dogs..was really great.

My hair grew longer and I am thinking about opening a natural hair blog and youtube channel about how I care for my hair with homemade recipes.

 

I started dabbling in Russian cuisine due to my job and I am excited to show some new adapted vegan recipes.

 

I have a book idea that I want to pursue this year and the first post you would see would reflect what will be in the book. I am also publisher shopping now as I want to find a publisher that understands and respects my work.

 

So that is it for now. I just edited photos for my first blog post and it is out of this world and homemade of course…u know me from scratch cooking!

 

Thank you for your support through last year

It is good to be back.

Taymer

Goodbye

July 13, 2011

It pains me to write this but I will be closing down the blog at the end of the month. Do not worry the recipes and post will stay up but I will not be blogging anymore.

Why?

There are so many reasons but the main one is that it stopped being enjoyable.

I felt like there was a lack of interest which there is there is no doubt denying that and that is OK. There is only a small number of people interested in Vegan Caribbean food as veganism is a niche blog anyways on its own and it is not like the small number of you do not matter but, it is just not working out for me right now.

I got fed up battling with people stealing my recipes and profiting from them even if that is something I kinda accepted over time.

I kinda felt like I was talking to an empty room and even if this may offend some of you who do read …it felt that way to me.

It started to get expensive because I have expensive taste lol and I could not support it anymore. It was time consuming and I am at a stage in my life where I have to put my energy into  other endeavors.

I want to say I am going on a hiatus but I do not want to let anyone down if I do not come back.

I am starting a new chapter in my professional life and I need to focus my energy on that.

I do care about you the readers so I will keep the fb page open and post recipes in the  note section and post photos just like the blog but it would be in an informal setting of course. I still want to give the small number of you that are interested in Vegan Caribbean Food something to read and some new ideas so I am not giving up the Facebook fan page.

I still owe you two more  ice cream recipes and I will put them up on the page next week.

I want to take this opportunity to thank everyone who reached out to me, commented, emailed or just lurked.

Time to move on.

Love Always

Taymer

7 Flavours of Summer 5. Bajan Sweet Potato Pie Ice Cream

July 8, 2011

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

In Barbados and many other Caribbean islands we tend to use white fleshed sweet potatoes. The orange variety has more moisture and cannot be used in certain dishes that we do in the region. Personally I find the orange flesh too soft  and similar to butternut squash and I use it in recipes that would call for pumpkin. I know I know I am missing out on some serious beta carotene but  the white sweet potatoes are just as fibrous and sweet. One dish that we do in Barbados is a pie or casserole made with  mashed sweet potatoes, cinnamon, pineapple juice and butter. It is baked and topped with pineapples and cherries and served as a side dish along other savoury dishes especially during the holidays. I do not personally like this dish because it is sweet so I decided a NEW way to eat this dish in a setting that it would be most welcomed for me. Sticking the pie into an ice cream custard. As crazy as this may sound it worked and th starchy sweet potatoes lent to binding and thickening the custard and also gave a creamy mouthfeel. This is a very heavy ice cream due to the fibre content and can be served alongside West Indian styled baked goods like pone.

White Fleshed Sweet Potatoes Copyright Cynthia Nelson Photography

Let us get to the ice cream profile

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

Base: Soy creamer full fat  with full fat coconut milk  alternatives full fat coconut milk or soy milk with 1/2 cup vegan butter

Result Heavy and rich

Extremely Very low ice crystal detection

Sugar sources: West Indian light brown sugar

Flavour profile of star ingredient: extremely high taste exactly like sweet potato pie

Kid Friendly Low to spiced for the average child

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

Sweet Potato Pie Ice Cream Copyright TAYMER MASON

White Sweet Potato Mash

1 scant cup puree cooked white sweet potato should be a small sweet potato

2 tablespoons vegan butter

1 tablespoon pineapple juice

1/2 cup pureed pineapples or tidbits

1 teaspoons freshly grated cinnamon it does something

Mix all ingredients  together and set aside

 Spiced Ice Cream

1 cup soy creamer

1 1/2 cup soy milk

3 heaping tablespoons vegan butter

1 teaspoon pineapple extract, optional

1/4 cup sugar mixed with 1/4 tsp xanthan gum, gum is optional

1 tsp fresh nutmeg

1 tablespoon fresh cinnamon

1 to 2 tsp vanilla extract

1 teaspoon salt

1 scant teaspoon ginger powder

1 very scant teaspoon all spice

1 scant teaspoon clove

1/4 cup soy milk plus 1 teaspoon arrowroot optional

Mix soy creamer soy milk, butter and cook on medium heat until it starts to bubble

Add in well mixed xanthan gum with sugar and reduce heat. Stir well.

Add nutmeg, cinnamon, vanilla and salt.

Add ginger allspice and clove. Add optional thickener of arrowroot and milk. Take off heat and stir.

Add puree into the custard and get all the lumps of potato out.

Cool and chill overnight.

Place into ice cream maker and let it do its magic

Schrreeechhhh….. hold up. Those pineapple tidbits really F ed up my ice cream maker. Make sure you grind them well or add in chunks at the end. You can add chopped cherries in at the end too.

That is it for this week …two more to go.

It may be mango tango,passion fruit bliss or vanilla with shell topping.

Barbadian Sweet Potato Pie Ice Cream Copyright Taymer Mason

updated 7 Flavours of Summer 4. Mint Chocolate Chip Ice Cream

July 7, 2011

Mint Chocolate Chip Copyright Taymer Mason

When this request came in I have to admit that my digestive juices did not begin the flow. You see I never liked the combo of mint and chocolate and I did not think I would enjoy this flavour. I LOVE THIS FLAVOUR now and I would like to eat it everyday if my body allowed it to pass by undetected. You get it. I love the fresh minty flavour the creamy nature of this ice cream with zero ice crystals and the intrusive chocolate chips that make the ice cream more fun to eat. I do not have peppermint extract here so I used fresh mint from my garden or what is left of it; steeped the leaves in hot milk then finished off the custard. Here is the ice cream profile.

Base: Soy creamer full fat  with full fat coconut milk  alternatives full fat coconut milk or soy milk with 1/2 cup vegan butter

Result Rich and creamy scoops directly out the freezer

Extremely no detected ice crystals

Sugar sources: West Indian light brown sugar

Flavour profile of star ingredient: medium high…can be more pronounced with pepper mint extract

Kid Friendly Yes if they are like me lol

Mint Chocolate Chip Ice Cream Copyright Taymer Mason

Vegan Mint Chocolate Chip Ice Cream

2 cups fresh mint

1 1/2 cups soy milk

1/4 cup vegan butter

Pinch of salt

1 cup soy creamer

Scant half cup light brown sugar plus 1/4 heaping tsp xanthan gum

1/4 cup soymilk plus 1 tablespoon arrowroot flour

1 teaspoon vanilla extract or 2 teaspoons vanilla essence

1 teaspoon peppermint extract optional

2 drops green dye optional fresh mint will turn custard light green as seen in the photo

3/4 cup chocolate chips to add after ice cream has churned

Heat soymilk on medium heat and add roughly torn mint leaves. Bring mixture to a boil and turn off heat. Press mint leaves with  back of spoon and leave mixture to absorb flavour for 30 minutes. Strain of leaves and put back minty milk in pot, add soy creamer, butter and salt and let mixture come to a low simmer add in sugar mixed with xanthan gum reduce heat and stir. Mixture should start to become thick.  Bring back mixture to a low simmer and add milk with arrowroot. Take the pot off the heat and stir well it should  become more thick. Add extracts or essence, optional colour and allow to cool. Put into fridge overnight and churn in ice cream maker following instructions of manufacturer. Take out ice cream and add chocolate chips and integrate well. Freeze well and serve.

Next weeks flavour is Bajan Sweet Potato Pie Ice Cream using real sweet potatoes the white ones ;)

7 Flavours of Summer 3. Pineapple Coconut Ice Cream

July 4, 2011

Pineapple Coconut Vegan Ice Cream Copyright Taymer Mason

Water is an enemy in ice cream making. When making fruity flavours it is important to drive out the excess water in the fruit as this creates  an icy ice cream. This ice cream’s base is full fat coconut milk and binders are xanthan gum optional and arrowroot flour.  I used canned pineapple tidbits  pureed it and cooked out 75 percent of the liquid from the pineapple. The result was slightly sweeter than my low sugar staples and both flavours were pronounced.  So lets look at the ice cream profile shall we?

Base: Full fat coconut milk and soymilk

Result Light texture with a fatty mouthfeel

Extremely low in ice crystals

Sugar sources: West Indian light brown sugar

Flavour profile of star ingredients: perfect balance of coconut to pineapple

Kid Friendly: Very can be served with extra pineapple and toasted coconut

Additional Info: If using both thickeners the ice cream the custard will be very thick. The recipe is for smooth ice cream, if you like chunky flavours add some cooked out pineapple chunks inside the ice cream after it came out the maker or before serving.

Pineapple Coconut Vegan Ice Cream Copyright Taymer Mason

 Vegan Coconut Pineapple Ice Cream

Serve 6

2 cups regular coconut milk (only the white creamy part not the liquid at the bottom of the can)

1 tablespoon coconut essence optional

1 tsp vanilla extract or 2 tsp for essence

1/2 cup soy milk

1/2 cup coconut oil (not the smelly rancid kind nice smelling oil)

1/8 cup neutral oil

1/3 cup light brown sugar( ie the one that does not colour stuff)

1 tablespoon pineapple essence , optional

1/8 cup sugar mixed with 1/4 teaspoon xanthan gum(optional as u can use just the arrowroot if using arrowroot only make that a heaping tbs)

3/4 cup pineapple puree

1/4 cup soymilk plus one tablespoon arrowroot

Generous pinch of salt

Additional toppings toasted coconut and you toast coconut by putting it in a dry pan with a little brown sugar

Method

Add coconut milk, optional coconut essence, vanilla essence, oils, soymilk and sugar to a medium saucepan and cook on medium heat whilst watching until the mixture starts to bubble slightly. Reduce heat and add in the sugar mixed with xanthan gum and stir well. The mixture should start to get very thick. Increase the heat slightly again until the mixture starts to simmer slightly. Take off heat and mix in the WELL MIXED milk and arrowroot mixture and stir until thick. Do not forget the salt. Cool for one hour. Cook the pineapple puree in a frying pan for 20 mins on medium high heat or until the mixture starts to look dry. Add the puree to the ice cream mixture and chill overnight. Process ice cream as per instructions on ice cream maker.

Top with toasted coconut or pineapple chunks.

Add 1/4 cup white rum for pina colada flavour and some chopped cherries.

Ok this week I owe you a flavour so it would be either chocolate chip mint or Bajan Sweet Potato Pie Ice Cream.

delay

June 30, 2011

The pineapple coconut ice cream post will be coming in 3 days as I am currently making it. Sorry for the delay this week.

For those who want to buy ingredients ahead. I am using full fat coconut milk, crushed pineapple in syrup, coconut oil, bitter sweet chocolate, and cones. Arrowroot and or xantham gum will be the thickeners this week but arrowroot can be used alone.

 

So stay tuned for coconut pineapple icecream with chocolate shell topping and grilled coconut.

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