We’ve been in our new house for about 6 months now and I finally feel like my kitchen groove is coming back. You know when you move and there’s a period where you don’t have your bearings about you — which drawer is your favourite ladle in? Where is your 1/2 cup dry measure? AGH. But I’m comin’ back, baby. Today we went out to get some groceries today we ended up at our favourite international shop. They have EVERYTHING. And among that everything was callaloo! We had callaloo in Jamaica and really liked it. Well, I like any greens, really…but I found the preparation of callaloo in Ital style to be super delicious. So of course we had to get it and make it, and we made curried TVP to go with it because it’s such a staple at all the Ital/Rasta places we’ve eaten at. And brown rice.
I made the callaloo per the instructions here and here’s what we did for the TVP:
- 3 cups dried TVP chunks
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 medium onion, diced
- 1/4 scotch bonnet pepper, deseeded and finely diced (or leave out if you’re heat averse!)
- 2 stalks green onion, sliced
- 1/3 cup water
- 1/2 can coconut milk
- 1 tsp gravy browning
- 2 tbsp Jamaican curry powder
- 1 tsp dried thyme
- salt and pepper to taste
Put some water to a boil, get your TVP in a large bowl and pour boiling water over the TVP until well covered. Let sit for 10 minutes, or until TVP is softened. Drain and set aside.
Heat the coconut oil in a large pot over medium heat. Add your garlic first, get it to a nice blonde colour (30 seconds), then add your onions and carrots. Stir to coat in the oil, and cook for 5 minutes (add a splash of water as necessary to deglaze if things are sticking). Add in your soaked TVP, green onion, water, coconut milk, scotch bonnet, browning, thyme, curry powder and salt. Stir everything up, pop the lid on, and let it cook down to a nice thick sauce, about 10 to 15 minutes. Season to taste and serve with brown rice and callaloo on the side.
I also had a hankering for some arroz con leche which is just a Mexican rice pudding with cinnamon. I made it in my rice cooker using this recipe and replaced the milk with soy milk.
Now I’m stuffed, sleepy, and happy I’m getting my culinary groove back.
Watch this space.