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Today is definitely a day for staying indoors and writing… the only thing is that I want to eat this meal all over again!!!
Now the question is, does a Sunday lunch have to be cooked and eaten ONLY on a Sunday?!?! I was looking online for something to make and came across a picture of some local Trini cuisine and a food craving hit me. The thing is no matter what day of the week it is, if you have a craving then you need to fulfill it, and that is what I did. This was my dinner a few nights ago.
A true Trinidadian Sunday lunch consists of many more dishes, but these are some of my favourites, and I was so happy when I tried making them vegan and gluten free… and it worked!!!! My plate consisted of stewed red beans and butternut squash, stewed quorn pieces; gluten free macaroni pie and some sauted asparagus.
- 220 g roasted sweet potato (1 large sweet potato)
- 120 ml water
- 60 ml canned coconut milk
- 15 g nutritional yeast + an additional 3 or 4 tbsp nutritional yeast
- 1 tsp tamari
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp salt, to taste
- 375 g gluten free pasta
- Preheat oven to 200oC
- Wash and dry the sweet potato, then using a fork pierce with holes. Drizzle with oil and place in the preheated oven and roast until soft in the centre, generally for 40-45 mins.
- Remove from oven and allow to slightly cool before slicing in half and scooping out the sweet potato to add into the blender.
- Add with all other ingredients (only the initial 15 g nutritional yeast) to a high-speed blender. I’ve used our Vitamix, and blended on high until smooth and creamy.
- Boil water in large pan and then add the pasta. Cook for 10-12 minutes, or follow instructions on the package for the pasta you are cooking.
- Preheat over to 180oC (just in case you previously turned it off after roasting the sweet potato).
- Once cooked, drain water from pan and add pasta back into the pan. Pour in enough of the blended sweet potato mixture to ensure all the pasta is coated when all stirred in. (I used about 3/4 of my sauce and froze the remainder. I used my leftovers to add to the top of a lasagna I made at the weekend).
- Using a non-diary butter, grease your baking dish (I used a glass dish 7″ x 10″), then pour the mixture into the dish and flatten evenly. Then lightly sprinkle with additional nutritional yeast.
- Bake in oven for 20-25 minutes until firm.
The sweet potato “cheese” sauce was adapted from Running with Spoons website.