Vegan Oxtail Stew (Curacao)
Ingredients:
300 g Cooked Chickpeas
300 g Cooked Bantu Beans (Can substitute Red, Kidney or Pinto)
400 g Oyster Mushrooms
100 g Sweet Peppers
1 can of Jack Fruit
2 tbs Jerk Spice
2 tbs Island Spice
2 tbs Cumin
2 tbs Minced Garlic
3 tbs of Maple Syrup
Stick of Celery
Miscellaneous dry beans and vegetables
Put all of this in a food processor until well mixed and then shape into a loaf. Put the stick of celery through the middle to mimic the marrow of the oxtail. Place miscellaneous dry beans and vegetables to cover the bottom of the slow cooker. Add rope around the loaf if you really want to replicate the look of the Oxtails. In any case, put the loaf on top of the beans and vegetables. Cook on high for 3-4 hours or low for 5 - 6. When finished, slice and serve over rice and peas or polenta.
Frozen Virgin Pina Colada
Ingredients:
Frozen Pineapple
Frozen Young Coconut
Pineapple Juice
Brown Cane Sugar Syrup
Mix all ingredients in a blender or food processor, Serve immediately or freeze for later.
Enjoy!