Caribbean Night!

My boyfriend and I got back from a Caribbean cruise yesterday.  After returning to work today we experienced major vacation withdrawal.  I decided to ease our adjustment back into real life with a little taste of the tropics - Peanut Porridge with Tempeh Bacon, Jamaican "Meat" Patties, and Coconut Rice & Beans.  I have altered all of these recipes quite a bit, but my inspiration came from this website.

Peanut Porridge with Tempeh Bacon

2 tbsp butter
1 small onion, diced
1 stalk celery, sliced
2 tbsp flour
3 cups un-chicken broth
1/2 cup creamy peanut butter
2 tbsp sherry
2 tsp lemon juice
2 tbsp canola oil
1 pkg tempeh bacon

Melt butter in a sauce pan.  Add onion and celery.  Saute until softened, about 5 minutes.  Add flour and mix into vegetables.  Slowly add un-chicken broth, while stirring constantly.  Simmer for 30 minutes.

Meanwhile, heat canola oil on skillet.  Spread out tempeh bacon slices in a single layer.  Cook until browned on each side.  Chop into pieces and set aside.

Remove broth and veggies from heat.  Stir in peanut butter, sherry and lemon juice.  Add tempeh bacon and serve.

Jamaican "Meat" Patties

Start by making the dough...

2 cups all-purpose flour
1 1/2 tsps turmeric
1/4 tsp salt
2/3 cup butter, cold and cut into pieces
2 cups ice water

Combine flour, turmeric and salt in a bowl.  Using a pastry cutter, blend in butter until the mixture is well-combined and crumbly.  Add the ice water a 1/4 cup at a time, until the dough gathers into a ball.  Set aside.

Now make the filling...

2 tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
1 package imitation ground beef (I used Gimme Lean)
2 tbsp curry powder
1/4 tsp freshly ground black pepper
1/4 cup bread crumbs
1/2 cup un-chicken broth or water
1 egg, beaten

Heat oil in a large skillet.  Add onion and garlic and saute until softened.  Add imitation beef and cook until browned.  You may need to add a little extra oil if it's sticking too much.  Add curry powder and black pepper.  Cook another 5 minutes.  Add broth.  Stir in bread crumbs.  Cook, stirring often, for 10 minutes.

Preheat oven to 400 degrees.  Divide dough into quarters.  On a lightly floured surface roll each piece into a circle, about a 1/4 inch thick.  Put 1/4 of the "meat" filling in the center of each round of dough and fold over to create a half circle.  Press the edges with a fork.  Place on a lightly oiled cookie sheet and brush with beaten egg.  Bake for 25-30 minutes, until browned.


Coconut Rice & Beans

1 -15 oz. can black beans, drained and rinsed
1 1/2 cups uncooked rice
1 -15 oz. can light coconut milk
1 -15 oz. can diced tomatoes, undrained
1 onion, diced
1 jalapeno pepper, diced
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper

Place black beans, onion, jalapeno and garlic in a large frying pan (with a cover) and cook over medium heat.  Stir until onion and pepper are softened.  Add tomatoes and their juices.  Stir in uncooked rice.  Add coconut milk.  Reduce heat, cover and simmer until the rice has absorbed the liquid.  Add some more water, if necessary.

Play some reggae, mix a mojito and enjoy!