Caribbean Soul Plate

The other day I prepared what I call a Caribbean Soul Plate for lunch. It was inspired by a visit to the Whole Foods in Newark. I was so excited that the  hot food bar had caribbean food options! I have never seen that at the locations I go to in NY and CT. It was delicious and I found myself craving it again so I decided to re-create what I had ate at home! Red beans and rice, Kingston corn, collards, and corn bread!  All of the recipes shared below are very simple and you can add any additional spices to jazz it up to suit your taste buds. 

Red Beans and Rice

1 Small Onion Finely Chopped

3 Cloves of Garlic

1 Tb of Coconut Oil

1/2 Tea Salt

1 1/2 Cup of Brown Rice

3 3/4 Cups of Water

1 Can of Coconut Milk

2 Cups of Cooked Red Beans

Salt and pepper to taste

2 Tb of Chopped Cilantro

Sautee onions, garlic, and oil in a large pot, simmer and stir at low heat until the onions are translucent. Then add in the rice and stir to coat. Add  the water and coconut milk and turn up the heat to medium, bring to a boil, reduce heat, and cover with a lid,  stirring occasionally.  Cook until the liquid has mostly evaporated. Stir in the red beans and season with salt and pepper to taste. Lastly, stir in the cilantro.

Kingston Corn

1 Tb of Coconut Oil

1/2 Onion Chopped

1/2 Red Bell Pepper Finely Diced

1 Garlic Clove Chopped

1/2 Tea Dried Basil

1 Can of Coconut Milk

1 1/3 Cups of Frozen Corn

Salt to taste.

Sauté oil, onion, garlic, basil and red pepper in a pan. Once the onions are soft and translucent, add in coconut milk and corn. Cook for about 5-7 min on low heat. Season with salt and pepper.

Cornbread

1 Cup of Flour

1 Cup of Fine Organic Cornmeal

1/3 Cup of Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Sea Salt

1 Cup Non-Dairy Milk

1 Tb Apple Cider Vinegar

1/2 Cup Organic Canola Oil

1/2 Cup of Frozen Organic Corn

Pre-heat oven to 375 and oil a 9×9 baking pan. Mix together all of the dry ingredients, flour, sugar, baking powder, sea salt and set aside. In a separate bowl whisk together non diary milk and vinegar then let it sit for a few min. Add in the canola oil. Mix the wet with the dry, then fold in the corn kernels.  Pour the mixture into the prepared pan and bake for 30-35 min (may vary depending on your oven) Use the toothpick test in the center and when it come out clean, its ready! I also put the broil on for a few seconds to get the golden color on the top. 

Collards

1 Tb Coconut Oil

1/2  Onion, chopped fine

1/2 Red Bell Pepper, chopped fine

1/2 Tea Paprika

Large Bunch of Collards

Salt and Pepper

Wash and finely chop a large bunch of collard greens. Sauté onion, red pepper, and paprika in coconut oil. Add the collards an stir until wilted, season with salt and pepper. Remove from heat, cover the pot with a lid and let sit for a few min.