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Super Easy Roasted Breadfruit (FCK Original)

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Breadfruit is a superfruit so I decided to do a Q&A with my father who is a self-proclaimed expert at roasting breadfruit (and breadfruit in general).

Items Needed:
- Breadfruit
- Grill with side burner
- Knife

Method
- Push knife through top of breadfruit all the way to the center
- Make a visible X through the flesh on the bottom of the breadfruit
- Light the side burner
- Add breadfruit to side burner
- Roast breadfruit over open flame for approximately 35-45 minutes
- Carefully rotate breadfruit occasionally to allow each side to roast
- Turn off burner once breadfruit is completely roasted; breadfruit skin should appear completely burned
- Carefully remove roasted breadfruit from side burner
- Rinse roasted breadfruit with warm water
- Immediately peel breadfruit and remove the core
- Slice and serve roasted breadfruit

Note:
- Roasted breadfruit can be fried
- Roasted breadfruit pairs well with vegan ackee or ackee and saltfish

+2

Quick & Easy “Tomato Basil” Pizza (FCK Original)

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Inspired by my desire for pizza and the ingredients I had on hand.

Ingredients
- 1 med loaf or baguette (used wheat)
- 1 cup Mexican Cheese Blend
- 12 grape tomatoes, halved
- 3/4 cup Creamy Vodka Pasta Sauce
- dried basil, to taste
- garlic pepper, to taste

Method
- Preheat oven to 375
- Cut loaf in half lengthwise
- Add sauce, add 3/4 cup of the cheese, add basil, add tomatoes, sprinkle garlic pepper, and top with rest of cheese
- Bake for 10-15 minutes or until cheese is melted (used crisper tray)

Note:
- if it's too saucy for you, then decrease the amount of sauce
- you can bake on any surface, but pizza baked quicker in tray and had a crispy texture

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Zucchini Wraps & Taco Shells

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No flour or masa needed for this delicious taco shell and wrap! Give it a try.

Recipe - https://www.foodnetwork.com/recipes/nikki-dinki/zucchini-taco-shells-with-beef-and-zucchini-tomato-salsa-3414222

**** Changes ****

Ingredients
- used 3 zucchinis which weighed 1.34 lbs in total
- used 3 stalks of scallions which turned out to be a generous 1/8th cup, finely chopped
- did not use cooking spray (put a small amount of oil on finger tips and spread over parchment paper)
- used 1/2 tsp chili powder + sprinkled some on eggs
- used 1/2 tsp cumin + sprinkled some on eggs
- used 1/4 tsp garlic powder + sprinkled some on eggs
- sprinkled some kosher salt on eggs
- added a dash of black pepper + sprinkled some on eggs
- use 1 large egg because 2 eggs made the mixture too moist

Method
- grated zucchini (did not peel) using the coarse side of the grater
- warmed grated zucchini for 2 minutes
- mixed cheese with zucchini first, then added seasonings and mixed well; set aside
- seasoned eggs as noted above in ingredients and whisked eggs
- mixed in seasoned egg with zucchini mix
- baked zucchini shells for 8-10 minutes with fan option

Tip:
- use a cheesecloth and squeeze the zucchini as much as possible to remove as much of the liquid as possible; try not to skip or be slack on this step
- do not use too much oil on the parchment paper or you may end up with a crispy shell that cannot fold
- use tip of fingers to spread zucchini mix into a thin layer on the oiled parchment paper (fingers work much better than a fork)

+1

Jamaican Rice & Peas (FCK Original)

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This dish has been naturally vegan from day one before veganism even gained its popularity, and it’s one of the best vegan dishes out there. Give it a try!

Ingredients
– Kidney Beans, Light Red
– White Rice, Thai Jasmine
– 1 large peg garlic, halved
– 2 scallions, top and tips removed
– thyme, few sprigs, halved
– scotch bonnet pepper, thinly sliced
– coconut milk, about half of can
– desired caribbean seasonings, to taste:
— salt and black pepper
— onion and garlic powders
— black peppercorns
— Ocho Rios Combo Seasoning
— Goya Adobo

Method
– soak peas overnight and drain water (quick soak option: bring peas to boil, remove from heat, let cool for 1 hour, and drain water)
– rinse peas and add to pot
– add water to 2-3 inches above peas
– add garlic and cover pot
– set stove to high heat and bring peas to boil
– reduce heat and remove cover
– allow peas to cook at medium-low heat for 45-60 minutes; add water as needed to keep peas from burning
– while peas cooks, prepare thyme, scallion, peppercorn, coconut milk, and scotch bonnet
– peas should be sufficiently cooked once shell starts to come off (test: take one or two and mash it; if it mashes easily, then it’s cooked)
– add water, if needed, so that water is about 1/2 inch above peas
– add coconut milk (used 1/2 can in video and froze the rest in a container for later use)
– stir pot well
– add scallion, thyme, peppercorns, scotch bonnet pepper, and seasonings to pot
– stir pot well
– allow to simmer at low heat for about 10-15 minutes
– while pot simmers, wash rice
– add rice to pot and bring to a boil
– stir pot well
– reduce heat to low, very very low
– cover pot and allow rice to cook for 20-30 minutes without interruption (if rice is still hard after 20 minutes, drizzle a small amount of water on top)
– once rice is fully cooked, remove from heat and serve hot

Caution
– don’t burn the peas
– don’t burn the rice (see empty pot at end of video)
– don’t add to much water – the rice will be soggy
– don’t use too much scotch bonnet pepper

*Tip: add water as needed, in small amounts, throughout the process and stir the pot as often as indicated above

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