Posted on Leave a comment

Paprika Roasted Cauliflower

Great for the fall time & a way to use leftover veggies.

Recently crafted this recipe at work & it was super fire. Loved the simplicity & how tasty it is.

Super simple recipe one you definitely want to add to your culinary bag. You gonna love it.

Serving Size

Serves 2 People

Double or Triple recipe for more servings

Cooking Time

Prep 10 minutes

Cook 20 Minutes

Recipe

1 head of cauliflower

1/2 cup of grape tomatoes

5-6 sweet peppers

3 tablespoons of paprika

2 tablespoons of olive oil

1/2 tablespoon of sea salt

1/2 tablespoon onion powder

1/4 cup sliced onions

sprinkle of parsley

Instructions

1. Preheat oven to 400 degrees.

2. Cut cauliflower in to thick pieces.

3. Take the grape tomatoes, sweet peppers & cauliflower & add them to a baking pan.

4. Drizzle olive oil, paprika, sea salt, & onion powder.

5. Mix everything well so the veggies are well coated.

6. Bake for 20 minutes until veggies are soft but slightly firm.

7. Plate up & sprinkle chopped parsley on top.

8. Eat & enjoy.

This is the recipe I used to make these fire paprika roasted cauliflower. Super tasty definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check out our curry lentil soup!

Posted on Leave a comment

Candied Spiced Plantains

So most of y’all know I’m Jamaican & growing up plantains was a household staple. Recently I experimented with a remixed version I did for a client recently!

Plantains are a carribean staple & they can be prepared in variety of ways, fried, baked, boiled. Very versatile & a favorite by many. This recipe is very simple & good for beginners looking to master a new dish!

Serving Size

Serves 2 people total. To increase the amount, add more plantains.

Cook Time

Prep 10 mins

Cook Time 10 mins

Recipe

1 whole ripe plantain

1 tsp of cinnamon

1/2 tablespoon of brown sugar

1/2 cup of grape seed oil to fry

2 cinnamon sticks ( for plate decoration )

10 minutes

Instructions

1. Slice plantains into 1 inch thick pieces.

2. Heat up oil in hot sauté pan.

3. Set up a plate with paper towel & set aside.

4. Fry plantains in oil until brown on each side.

5. Once plantains are fried place on paper towel plate to drain excess grease.

6. In a small bowl place the plantains inside.

7. Add cinnamon & brown sugar inside.

8. Stir until plantains are coated evenly.

9. Plate up with cinnamon sticks for extra presentation. Eat & enjoy!

This is the step by step tutorial to make these amazing candied spiced plantains. Cinnamon is the ultimate fall spice to me, definitely can’t wait to see you all’s version of these!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a savory dinner option? Check out our Philly cheesesteak as well!

Posted on Leave a comment

Ital Caribbean Bowl Recipe

Jerk Black Bean Stew with Sticky Quinoa, Garlic Roasted Cabbage, Massaged kale with Mango Raspberry dressing, with Cinnamon Baked Plantain

Ingredients

Serving Size: 2

Cooktime: 30 min

Multiply ingredients by 2 or 3, depending on how many servings you are cooking

Stew

2 cups cooked black beans, or 1 can
Half cup onion, chopped
Half of one yellow bell pepper, chopped
Quarter cup carrot, finely chopped
Quarter cup celery, finely chopped
Thumb of ginger, minced
Tablespoon garlic, minced
Quarter cup green onions, chopped
Half of a scotch bonnet, finely chopped
2 tablespoons avocado oil
2 tablespoons coconut aminos
Tablespoon maple syrup
1-2 tablespoons seamoss gel (optional)
Quarter cup water
2 tsp cumin powder
2 tsp allspice
2 tsp ground coriander
2 tsp thyme

Roasted Cabbage

Quarter head cabbage
2-3 tablespoons of avocado oil
or preferred cooking oil
2-3 tablespoons garlic, minced
Teaspoon paprika powder
Teaspoon salt
Half teaspoon pepper

Sticky Quinoa

1 cup dry quinoa
2 cups veggie broth
3 bay leaves

Mango Berry Kale

1 mango
Quarter cup water
Tablespoon balsamic vinegar
Tablespoon maple syrup
Pinch of salt
Quarter cup chopped fresh berries or berry compote
Half bunch of kale

Platano

3 super ripe plantain
3 tablespoons avocado oil
1-2 teaspoon cinnamon powder


Recipe

  1. Toast quinoa in a pot on medium-low for 3-6 minutes till they start popping consistently. This adds fluffiness and another depth of flavor to the end result. Move the kernels around while toasting, to prevent burning. Add broth and
    bay leaves, then turn the heat all the way up. Wait til it reaches a boil. Turn heat to low and cover. Don’t peak at it. After about 20 minutes, season with salt and pepper.
  2. Turn the oven to 420 degrees with the convection option on, if applicable.
  3. Peel and slice plantain evenly, bout a half inch in thickness. Add to small bowl with the oil and cinnamon. Toss then place on to roasting tray. Roasting food on an elevated tray helps the air circulate, giving them a crispy crust while using less oil than deep frying them. Place plantain in the oven while we prepare the cabbage.
  4. Chop cabbage in to half inch wide strips. Toss in a bowl with the oil and seasonings. Place on baking tray and in to the oven, below the plantain. Set a timer for 18 minutes
  5. Place carrot, celery, ginger, garlic, onion, green onions, scotch bonnet, and the spices in to a pot with the oil. Cook till onions are soft and slightly translucent, about 5 minutes or so, on medium high heat. If herbs start to stick to the pan, lift with a lil bit of water or white cooking wine. Add in coconut aminos, maple, and seamoss. Incorporate thoroughly. Next add yellow bell pepper and black beans. Add water and mix everything thoroughly. Season with salt and pepper to taste.
  6. Bring to a medium-low simmer for 5 – 10 minutes.
  7. While the stew is simmering, we will prepare the salad. Start by rinsing your kale off under cool water. Drain well, then separate the leaf from the stems and toss in a bowl with a little lime or lemon juice. Save kale stems and other stems from greens for a green juice later. Rip the kale while massaging to achieve your desired size. Let rest while we make the dressing. Place all ingredients but the berries in to a blender. Blend till smooth, then fold in your berries in a small bowl together. Toss greens with 1 tablespoon of the dressing at a time, till it’s your desired juicyness . This is a perfect time to add any other chopped vegetables or nuts & seeds you would like.

Divinely timed, at this point everything should be ready to plate. Top your Caribbean bowl with some avo! Slice up half an avocado, sprinkle of red chili flakes y limon. Buen Provecho!


Meet our new Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light. Peace and love to all

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Featured

Stay Warm: Roasted Pumpkin Soup