Jamaican Stew Peas Put a New Spin on How I See My Mother-in-Law
Brigid Ransome Washington grew up in Trinidad and Tobago eating kidney beans the way her mother made them, but learning her Jamaican mother-in-law's method changed her perspective of the dish, and the woman who was teaching her.
Jamaican Stew Peas and Spinners
Red kidney beans, aromatics, coconut milk, a Scotch Bonnet pepper, and more come together in these Jamaican Stew Peas and Spinners, which writer Brigid Ransome Washington developed based on her mother-in-law's recipe. While the iterations Ransome Washington enjoyed growing up in Trinidad and Tobago included meat, this version is vegan, but make no mistake, it's still luscious, hearty, and satisfying. Don't throw away the soaking liquid from the beans—according to Vivienne, her mother-in-law (who she calls Auntie), simmering the beans in it gives the dish a beautiful color. The resulting Stew Peas are hearty, comforting, and filled with earthy and bright flavors.READ:
Jamaican Stew Peas Put a New Spin on How I See My Mother-in-Law
These are the Types of Tofu Should You Use: A Beginner's Guide
Crispy, chewy, stretchy, squeaky, crumbly, spongy, and silky, tofu is the ultimate shape-shifter.
Loaded Pita Nachos with Lentil Chili and Feta Queso
In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."
Tofu Skin Stir-Fry
When it's dried, tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries, mimicking the texture of shredded meat. In this recipe, dried tofu skin sticks are broken into pieces, rehydrated until pliable, and then stir-fried and with an umami-rich chile oil and soy sauce.
Rajma (Kidney Bean Curry) Tacos
This creamy, richly spiced vegetarian kidney bean curry is usually served over rice with roti or naan, but it also makes a surprisingly delicious filling for corn tortillas. You can assemble the tacos before serving them, or make a giant taco platter with the rajma, toasted tortillas, and all of the toppings and let your guests build their own to their own liking.
