Category: SIMPLY LOCAL

Recipes featured on the Simply Local series

Vegan One Pot Pasta

This epic Vegan One Pot Pasta dish features an assortment of colourful veggies and the Beyond Meat Hot Italian “sausages” (plant based). This full bodied vegan dish is hearty, super flavourful and can be easily adapted to your veggie & pasta preferences. The secret is using the steam to cook the pasta, so it’s infused… Continue reading Vegan One Pot Pasta

Christmas Turkey

Chrisal makes a mouthwatering Christmas Turkey using a flavor injector and a spice and herb rub. The flavour injector ensures great flavor is imparted into the bird and moisture is maintained throughout the roasting process. Christmas Turkey 1 Small Turkey (6-7 lbs) For the Flavor Injector Bay leaf pimento/allspice berries 2 garlic cloves (crushed) fresh/dried… Continue reading Christmas Turkey

Vegan Pumpkin Loaf

This vegan pumpkin loaf is simple yet amazing recipe and is the perfect dessert for that Christmas Potluck Lime or to bake in mini loaf pans and give as gifts to your friends and family. You can make a big batch of the pumpkin puree ahead of time and significantly cut down on the amount… Continue reading Vegan Pumpkin Loaf

Lasagna

Lasagna is one of those ultimate comforting and classic dishes. Like many comfort dishes, there are so many different ways to make lasagna. Emily demonstrates how she makes her ultimate lasagna with the help of a few products from her Cuisine pantry. In her recipe, Emily carefully builds rich Italian flavours and slowly simmers her… Continue reading Lasagna

Coconut Drops

Chrisal recreates her granny’s recipe for Coconut Drops. This snack has a signature rough exterior with a dense but moist interior and is traditionally made only with grated coconut and spices. More recent recipes have included raisins, cherries and mixed fruits. Coconut Drops or Rock Cake is a popular sweet, coconut based, baked snack that… Continue reading Coconut Drops

Saheena

Jyneelle’s granny shows her how to make Saheena. Saheena is an East Indian snack and is also a widely popular street food delicacy in Trinidad & Tobago that uses ingredients like dasheen bush, ground urad, geera and saffron. Saheena Recipe Ingredients 20 (approx)  Large dasheen Leaves 1lb flour 1lb split pea flour 1/4 lb corn… Continue reading Saheena

Doubles

Chef Brigette Joseph shares her recipe for Doubles, the most popular street food in Trinidad & Tobago. This recipe demonstrates how to achieve a tasty channa using Cuisine Chick Peas/ Channa as well as the method for making a light and fluffy bara. Special thanks to Cuisine for sponsoring this episode of Simply Local. Cuisine… Continue reading Doubles

Lentil Soup

Making lentil soup is very similar to making regular lentil peas as a side dish to rice or dumplings. You can use the same aromatics and herbs to achieve similar flavor. The difference would be in adding more liquid, extra veggies and of course, provisions. Chrisal tries lentil soup for the first time and delivers… Continue reading Lentil Soup

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