- 2 teaspoons olive oil
- 3 cups peeled and chopped sweet potato
- 1/2 cup vegan chicken broth (such as Imagine)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon peeled and grated fresh ginger
- 1/2 teaspoon chopped fresh parsley
- 1/2 teaspoon ground coriander seeds
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 and 1/4 cups chopped zucchini
Try serving this dish with the bbq pulled chicken shreds from Gardein - the sweet barbecue sauce reminded me of jerk-seasoned meat, popular in Caribbean cuisine.
To round out the meal I added a second side dish of buttermilk mashed potatoes: place 1 and 1/2 teaspoons lemon juice in a measuring cup and add plain non-dairy milk to equal 1/2 cup, stirring with a whisk - voila! Vegan buttermilk. Meanwhile, place 1 and 1/2 pounds peeled and chopped baking potato and 2 minced garlic cloves in a Dutch oven. Cover with water and bring to a boil, then cook for 15 minutes. Drain, and return the potato to the pan. Add the buttermilk, 1/4 cup vegan sour cream, 2 tablespoons chopped fresh chives, and 1/2 teaspoon salt; mash with a potato masher until smooth. Cook for a final minute over medium heat, stirring constantly, to heat all the way through.
4 servings (about 1 cup), Calories 187
It's not that the taste of these vegetables was bad - they were, in fact, quite good - but the overall result was a little disappointing, since it was not what I expected. It didn't, at the end of the day, feel very Caribbean. I would add some fresh-squeezed lime juice, more spices, and canned black beans to the dish (in which case it could stand alone as a vegan entree), and would have liked for it to be saucier. The ginger and coriander flavors were lovely, but the allspice got lost.