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A warm sunny welcome from the Caribbean! I would like to share with you some of our lovely Jamaican dishes, in particular those associated with the Rastafarian movement.
Any true Rastafarian is a vegetarian and will only eat ‘Ital’ foods. Basically food that is served as raw as possible and without canned or processed foods. Some Rastafarians say they can eat fish, but not shellfish. Pork is a definite no-no. Liquor, milk, coffee and soft drinks are also seen as unnatural.
For all you feminists out there, you might be interested to know that many Rastafarian men are the ones who do the cooking. It is common for the woman to have the career, while the man remains at home tending the garden, looking after the children and prepares the food.
I should begin by saying that I am not Rastafarian, but I respect their beliefs and the way they see food as a gift. They do have some delicious recipes, and I’m going to share two of the most well-known (with some help with portion sizes from a Caribbean book called Culinaria).
>> RASTA SALAD (Serves 4) << 1 clove of garlic ½ cup (125 grams) red kidney beans, cooked ½ cup (125 grams) black-eyed beans, cooked 1 red pepper, seeded and cut in slices 1 green pepper, seeded and cut in slices 1 yellow pepper, seeded and cut in slices ¼ cup (60 grams) freshly grated coconut 1 tablespoon raisins 1 tablespoon chopped nuts 4 tablespoons sesame or peanut oil Juice of 1 lime 1 teaspoon malt vinegar 1 teaspoon brown cane sugar Freshly ground black pepper
Cut garlic in half and rub into either a wooden salad bowl, making sure the garlic’s pungent smell emanates from the bowl. Add the kidney beans, black-eyed beans, peppers, coconut, raisins and chopped nuts.
In a separate bowl, pour the sesame or peanut oil, mix in the lime juice, malt vinegar, sugar and black pepper. Pour over the salad and toss.
>> RICH RASTA BROWNIES (Serves 4) << 1 cup (250 grams) vegetable margarine 1 ½ cups (375 grams) brown cane sugar ½ cup (125 grams) grated bitter cocoa or chocolate ½ cup (125 grams) molasses 1 teaspoon vanilla ½ cup (125 millilitres) coconut milk 1 ¼ cups (310 grams) wholewheat flour 1 ½ cups (375 grams) chopped mixed nuts 2 teaspoons baking powder Optional and added by true Rastas: ½ cup (125 grams) marijuana leaves and flowers, without seeds or stems. Brownies not recommended for children if these are added.
Preheat oven to 250 degrees F (120 degrees Celsius). Beat the margarine, gradually adding the sugar. Continue to beat until smooth and fluffy. Melt the chocolate, molasses, and vanilla into the coconut milk over low heat, stirring constantly. Add this intermittently with the flour and baking powder to the margarine and sugar mixture while still beating with a rotary mixer. Add the chopped nuts and fold in the marijuana leaves (optional). Pour into a buttered and flowered 7 x 11 inch (18 x 29 cm) pan and bake for 45-50 minutes. Cut into squares when cool.
Status: New - Vegetarians have never had it so good: a wealth of new vegetable types, ... more
skilled and inventive cooks delivering dishes from cuisines unknown to our parents' generation, and new kitchen technologies that deliver freshness and flavour inconceivable to the age of castiron ranges and steaming boiling-pots. So, while today a vegetarian can eat a light, exciting, fully flavoured and satisfying meal which may be the envy of many a carnivore, everyone will admit that the fate of a vegetarian or food-reformer in the reign of Queen Victoria was possibly not so blessed. This little book explores the recipes that were developed by, and available to, the vegetarians of yesteryear. We will not pretend, nor does the author, that every recipe is a culinary thrill but each does unlock a certain secret about early vegetarianism, a movement that was of much greater significance in the years before the First World War than we sometimes acknowledge.The literature of vegetarian cookery starts with Thomas Tryon's 1690, "Wisdoms Dictates" but then is virtual blank until the second half of the nineteenth century when vegetarianism became more widespread. This book offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. It is arranged in logical chapters covering Soups; Salads; Beans, Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and Sausages; Moulds and Galantines; Pies and Pastries; Vegetable Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc.; and closing with menus for banquets and celebrations including Christmas Dinner. The recipes are offered in their original form with a minimum of editorial suggestion as to how they may be achieved. Clearly, the cooking was not very complicated.This book will be of interest to those curious about the history of vegetarianism. Those with longer memories will recall that vegetarian cooking, for instance after the Second World War, was surprisingly tasty and adventurous (they could work miracles with a nut cu