All posts tagged: vegetarian

Ackee & Saltfish with Plantain Gnocchi | Sweet & Sorrel

“Ackee” & Saltfish with Plantain Gnocchi

Hey everyone! Cheers to another Sunday in August. August is one of my favorite months of the year: the weather is (usually) sunny, there’s always something fun to do outside, and best of all, August is the month many Caribbean countries (including Jamaica) celebrate their emancipation and independence days. So in honor of Jamaica’s birthday, this week’s recipe is a spin on Jamaica’s national dish! Keep reading to find out how to make this amazing “Ackee” & Saltfish with Plantain Gnocchi! Ackee is a fruit that originated in West Africa. When the fruit ripens, the ackee pod opens up to reveal a soft yellow meat that Jamaicans cook and pair with steamed saltfish (salted cod). As a child, I used to love separating the ackee from its large black seed and eating the cooked ackee fruit. But as I got older, something changed. Which leads me to a confession – I actually really dislike ackee! Including last week’s Coffee Crusted Tofu Salad, this is the second week in a row that I’ve made a dish …

Coffee Crusted Tofu Salad with Turmeric Ginger Vinaigrette

Hi all, Welcome to the first Sunday in August! It’s been an awesome month so far, mainly because only 5 days have gone by. But those 5 days matter, because it means there are now that many fewer days left of summer. Boo! The transition from summer to fall also means its time for me to start thinking about swapping out my summer recipes for fall ones. Usually, that means replacing my go-to salads with warm, hearty bowls of vegetarian chili and soups. But this D.C. weather has me all out of sorts! One day it’s rainy and cold, the next day it’s 90 degrees! Sometimes I have no idea whether to make a summer meal or a winter meal. Which is why today, I’m sharing the recipe for a Coffee Crusted Tofu Salad with Ginger Turmeric Vinaigrette. This salad is the perfect “I have no clue what season it is” meal option, because it can work in any weather. Read below to find out more! Let’s get one thing out of the way first …

Sweet Potato Tempeh Sandwich | Sweet and Sorrel

Sweet Potato Tempeh Sandwich with Basil Pesto

Hey there, Welcome to another Sunday post on the blog! Today, I’m sharing an incredible vegetarian (or vegan, if you nix the cheese) Sweet Potato Tempeh Sandwich with Basil Pesto! This sandwich tastes so good, you’ll forget that there’s no meat in it. Seriously, this sandwich is an instant classic. I will probably make this on a weekly basis for the rest of the summer because it is soo good! Sandwiches can be sort of a hit or miss for me. Especially vegetarian/vegan sandwiches. Whenever I go out and see vegetarian sandwiches on a menu, it’s normally bell peppers and cheese between two hunks of bread. Umm, that’s not a sandwich! I need more! That’s why I decided to play around with some ingredients. And I came up with this mega-sandwich. The stars of this dish are the oven roasted sweet potatoes, the skillet tempeh, and the homemade basil-almond pesto. Let me give you the inside scoop on all three! First, the roasted sweet potatoes. Sweet potatoes have been part of my life since I …

Doubles | Sweet & Sorrel

Doubles (aka Curried Chickpea Flatbread)

Happy Sunday! My last few recipes have been more Caribbean-inspired than Caribbean, so today I’m doing something more traditional, hence this Doubles recipe. “Doubles” are a common type of street food in Trinidad consisting of fried dough (called “bara”), filled with curried chickpeas (or “channa”). Depending on the vendor, your “doubles” might be channa sandwiched between two pieces of bara shaped like two round disks (resembling a pita pocket), or it could be channa wrapped in roti (resembling a burrito). The first is more common, hence the term doubles. Since it would take a whole post to explain the intricacies of Trini roti (affectionately called “buss up shut”), that’s for another day. Today is about doubles! I’ll start by saying that I was a little scared to post this recipe. Ok, correction: a lot scared. I have a lot of Trini friends and I know they are very very critical when it comes to their food. It has to be genuine and it has to taste great in order to get their stamp of approval. …

Breakfast Crostini 3 Ways | Sweet & Sorrel

Breakfast Crostini 3 Ways

Hi all, welcome to July! You might be thinking, Danielle, back-to-back posts?!! What’s going on here? My personal goal is to post a new recipe every week. But since this is a holiday week (the 4th of July is Wednesday and I’ve decided to treat the entire week as a holiday!), I wanted to do something a little special. Hence, these breakfast crostinis! Breakfast for me is usually something on the go. Which is so sad because I really love sitting down and making my meals an event. But I love sleep way more. I’ve found that portable toasts/crostinis solve this dilemma for me, because they are super easy to make and very satisfying. And the star ingredient is bread. Which is obviously one of the greatest things ever invented (apologies to all my gluten intolerant friends, you really are missing out!). Since I also normally work out before eating breakfast, I tend to look for a breakfast option that has a good amount of protein and carbs to help with my recovery. These crostinis …

Jackfruit Al Pastor Tacos | Sweet & Sorrel

Jackfruit Al Pastor Tacos with Cilantro Lime Crema

Ya’ll…. today is a big news kind of day. Big News #1: These tacos! Jackfruit. Mango salsa. Cilantro lime crema. Need I say more?! I think not. But I will. Because these tacos are A-MA-ZING! Just look at these beauties, they are begging to be devoured (and I happily complied :D). Big News #2: As you can probably tell from the above photo, I got a fancy new DSLR camera!!!! (Disclaimer: please excuse the exorbitant amount of photos included in this post, I was just too excited about my camera and how amazing the photos of these tacos turned out!) Ok, let’s start with these tacos. I’m pretty familiar with jackfruit: I grew up eating ripe jackfruit, which is kind of like a cross between a mango and a really fibrous peach. After we ate the fruit, my mom and I would boil the seeds and sprinkle them with some salt for a savory snack. But I have to confess, green jackfruit is not very common in Jamaica. However, recently I have been seeing a …