Sunday Dinner: Jamaican Veggie Patties

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Sunday Dinner take two! I cooked this one all on my own and it went fairly well, though next time I’m going to look at how LONG it takes to make all the food because I started at about 6 and it wasn’t ready until like 9pm haha. I was hangry!!! This was a pretty ambitious selection of recipes, I suppose, and there were a ton of different steps. In total I made the patties (which involved both the pastry and the filling), roasted root vegetables, a lime dressing, and rosemary roasted tofu. That’s like FIVE THINGS what was I thinking??

This week the book I used was Bryant Terry’s Vegan Soul Kitchen which we have used before… we actually attempted the Jamaican patties at the cabin but messed them up when we put them onto the shelf in the oven directly over the pilot light and scorched the bottoms absolutely black haha. This time was much more successful.

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Jamaican Veggie Patties

Filing
1 tablespoon coconut oil
1/2 cup diced yellow onion
1/8 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1/8 tsp cayenne
Coarse sea salt
2 cloves minced garlic
3/4 cup coconut milk
1/4 cup diced carrots
1/4 cup diced yellow potato
1/2 cup frozen green peas
1/2 cup frozen corn
1/2 cup shredded cabbage
1 tablespoon freshly squeezed lemon juice
1/2 tsp white pepper

Pastry
1-1/2 cups white flour
1 cup whole wheat pastry flour
2 tsp turmeric
1/2 tsp fine sea salt
3/4 cup chilled coconut butter (I used Earth Balance’s coconut spread)
2 tsp apple cider vinegar
1/2 cup ice water

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Start with the pastry as it will need to chill for about an hour in the fridge. Mix the white flour, wheat flour, turmeric and salt together in a large bowl. Add the coconut butter and rub with your fingertips until it’s evenly blended and the texture is like sand. Combine water and vinegar and gently mix into the dry ingredients until the dough forms a ball. Wrap with plastic and stash in the fridge.

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In a medium pan combine the coconut oil, onion and spices and saute until caramelized. Add the garlic and cook another 2 minutes. Stir in the coconut milk, carrots, potatoes and reduce the heat to low. Cover and cook until the potatoes are tender. Stir in the corn, peas, cabbage, and lemon juice and cook for a few more minutes. Salt and pepper to taste then allow to sit and cool.

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Preheat the oven to 350 deg F. Roll out the dough on a floured surface to about 1/8″ thick and, using a bowl, cut it into rounds. Spoon some filling into the centre of the circle and fold it over, pressing the seams with a fork. Cook on a parchment lined baking sheet for about 35 minutes.

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Rosemary Roasted Tofu

2 pounds extra firm tofu
2 tsp extra virgin olive oil
2 tablespoons fresh minced rosemary
1/2 tsp paprika
1 tsp coarse sea salt

Cut the tofu into cubes. In a bowl mix together the oil, rosemary, paprika and salt, then gently toss the cubes to coat them. Spread the tofu in a single layer on a parchment lined baking sheet and roast at 450 deg F for 30 minutes.

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Roasted Root Vegetables with Garlic Lime Dipping Sauce

1/2 pound carrot
1/2 pound parsnip
1/2 pound rutabaga
1/2 pound sweet potato
1/2 pound turnip
3 tables spoons extra virgin olive oil
1/2 tsp coarse sea salt

This ones pretty straightforward; peel all the veggies and cut into even chunks. Toss the vegetables in the oil and salt then transfer to a large roasting pan and roast for 1 hour at 450 deg F. Stir the veggies about every 15 minutes to ensure even cooking.

Serve with garlic lime dipping sauce:

All the cloves from one head of roasted garlic (to roast garlic slice the top off exposing the tops of the cloves and drizzle with olive oil. I put the garlic head on top of one of the pans of root vegetables so it would roast with them and be ready for the sauce when everything came out of the oven, I’m smart like that)
1/2 cup extra virgin olive oil
1 tablespoon minced fresh cilantro
1/4 cup lime juice
1/4 cup water
1/4 tsp coarse sea salt
White pepper

Scoop the roasted garlic out of the husk and put it in a blender or food processor with all the other ingredients and blend. Bingo bango.

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HOLY MOLY I still can’t believe I made all of that. It was delicious!!!! The garlic lime sauce was especially tasty and would be great on all sorts of other things. Timing was everything with this challenge… all the root vegetables went in at the same time WITH the head of garlic for the lime sauce, then at the half way mark I threw the tofu in for the last half hour and everything was all done at the same time. I put the patties in afterwards though if I was smart I would have put them in at the same time as the tofu because then EVERYTHING would come out at once and be ready to eat. Live and learn. My patties weren’t super attractive, a lot of the seams popped, but they tasted great. YUM ALL OF THIS WAS EPIC YUM.

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