If Healthful Essence was more convenient, we’d definitely eat there more often. It’s kind of like a healthier version of Soul Vegetarian. Here’s what we got last trip.
Kevin had the raw lasagna. It was good but could have used some fresh basil and maybe garlic.
Lacking originality, I got rice & peas, collards and BBQ tofu. With a couple of bonus slices of plantain on top.
This time, they had patties, callaloo patties!
Is it wrong that I like mine better? I make the callaloo a little spicy. These are still good though and didn’t require any work on my part.
Or, how to use up that half a package of veggie chorizo languishing in your freezer. I’ve been really happy with veggie omelet, quiches, etc. that I’ve tried in the past. So when I saw Alicia’s recipe, Papa Chorizo Frittata, I immediately marked it for future use. Tofu, potatoes, chorizo, roasted red peppers….what’s not to like? Plus, it’s gorgeous!
It was missing something green, and since I like to be a bit balanced, I picked up some callaloo at the market this weekend since they actually had it. If you haven’t tried this green, do. It’s really tasty. I ended up using a jamaican recipe as a vague guideline, but deviated quite a bit, so I’ll go ahead and tell you what I did.
- 4 cups callaloo, washed and chopped
- ¼ cup boiling water
- 2 tablespoons sun-dried tomatoes, not the oil packed ones
- 1 med. onion, chopped
- 1 tablespoon oil
- 1 garlic clove, minced
- ½ teaspoon dried thyme
- ¼ teaspoon salt, or to taste
Cover the sun-dried tomatoes with the boiling water. Set aside.
Add oil to a large deep-sided skilled heated on med-high heat. Add onion. Cook stirring occasionally until softened. Add garlic. Cook a minute more. Add tomatoes and their water and thyme. Stir. Add callaloo and cover pan. After a couple of minutes, callaloo should be wilted. Stir and replace cover. Cook a few more minutes until callaloo is tender but still bright green. Salt to taste.
Here’s the happy dinner: Papa Chorizo Frittata, Callaloo and sliced oat bread I made this weekend.