Paid partnership with Loshusan Supermarket
“When you have both meat-eaters and vegans on your table, you need a side that appeals to all so you don’t have to pull your hair out catering to everyone’s dietary restrictions. Creamed spinach is an oldie but goodie on the festive table that can be easily veganized by replacing dairy cream with a plant-based “milk”. Vegan nut allergy sufferers need to use oat or coconut milk as a substitution for this dairy-free recipe and adapt the recipe accordingly for it to remain vegan. This is my riff using the local, cheaper and healthier green, callaloo.” – JuicyChef xo
- 3 cloves of garlic, minced
- 1 inch piece of ginger, peeled and grated
- 1 tbsp onion powder
- 1 ½ tbsps nutritional yeast
- 2 tbsps vegan butter (or vegetable oil)
- 1 heaped tbsp all purpose flour
- 1 kg/ 2 lbs callaloo, leaves removed from stems and roughly torn, tender part of stalk roughly chopped
- 1L/ 4 cups homemade cashew milk (substitute with other plant milk)
- Melt butter in a large skillet and add garlic and ginger and sauté for a couple minutes until fragrant.
- Add flour and mix into a “roux”
- Pour in cashew milk, bring to a boil, and then reduce heat and simmer until the sauce begins to thicken.
- Add onion powder and nutritional yeast. Taste and season with salt and pepper if needed.
- Next add prepped callaloo and mix into the creamy sauce and cook for a couple minutes until the callaloo is cooked through and ready to serve.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.