Stewed Butter Beans/Habas Mantequillas Guisados

Hello my lovelies! I’m back again with a new vegan and vegetarian recipe for the cold winter. 


Around 250 grams of Butter Beans soaked for 8 hours at least.
1 Onion chopped,     

2 Cloves of Crushed Garlic or more to taste

1/4 of a Sweet Pepper diced,

A Few Sprigs of Fresh Thyme.


1 Tablespoon of  Aji Amarillo Chilli-This medium hot chilli powder is from Peru,and has an intense sweetness and smoky flavour. Ideal in dishes when mild fruity heat is required.

1 Teaspoon of Shahi Kala Jeera(Black Cumin Seeds)-These cumin seeds have an intense smoky and nutty flavour, and go well with red meats and vegetables that need serious flavour injection.

1 Teaspoon of  Cinnamon or less

1 Teaspoon of Powdered Ginger

1 Teaspoon of Pimento(Jamaican Allspice Berries)

**1 Tablespoon of Fish/Crayfish Powder(Very Optional, if totally vegetarian do not add.)

Sea Salt and Black Pepper to taste

*1 Small Strip of Ghost Chilli(Optional, just for contrast of flavour and heat level.

Olive oil for sauteeing


Drain the beans, and boil in lightly salted water, for at least 45 minutes in a pot, or cook for 20 minutes in a pressure cooker, until tender. 

Sauté the onion and pepper adding garlic and spice mix-Grind spices in a mortar and pestle/electric grinder first.

Add the beans when they have cooked, to the pot with the spiced onion mixture. Add the crayfish/fish powder. 

Add water, and allow to bubble for ten minutes. After this time the stew will be ready. Serve hot with rice,bread assortment of vegetable dishes or alongside a meat dish.


Spicy Pepper Macaroni Cheese(Vegan and Vegetarian)-Macaroni De Pimento Picante, Con Salsa De Queso(Vegan y Vegetariano)

A very popular pasta dish which originally came from the U.S…And has been adapted to my specifications….With a vegan and vegetarian twist!!


Serves 6-8 servings as a Main Course, or 8-10 as a Side Dish.

300 grams of Vegetarian Cheeses of choice
Soya Milk (from half to 1 Carton, use as necessary.)
Grating of Nutmeg
3 Cloves of Garlic
2 Heaped Teaspoons of: Dried Parsley, Ground Coriander, Dried Marjoram, Cumin, Cayenne Pepper and Smoked Paprika(Pimentón Dulce).
Salt and Black Pepper(Be careful with the salt due to the cheese and high salt content!)
Alpro Soya Cream
2-3 Tablespoons Mashed Potato Flakes/Flour
Small Amount of Soya Oil OR Olive Oil
*6-8 Rashers of Vegetarian Bacon chopped and fried until softened -For Vegans omit this, unless it is free from eggs. Replace this for Diced Aubergine.
2 Roasted Bell Peppers(I used Orange Bell Peppers), Skinned and blended to a smooth paste(You can use roasted peppers in jars!)
500 grams (1 Packet) of Elbow Macaroni, or Spirali Pasta OR Corn Pasta for those with Gluten Intolerance.


Put the macaroni into boiling salted water, and boil for 10-15 minutes or until tender. Fry the vegetarian bacon until softened. Grate the cheese and peel garlic. Heat the soya oil. Add the garlic, parsley, marjoram, and nutmeg, and fry for a few minutes.

Add other seasonings, except the salt. Add the potato flakes and soya cream and milk. Add vegetarian cheese and allow to melt for 5-10 minutes. The sauce should thicken and become creamy. Stir in the pepper paste and vegetarian bacon(If allowed in your diet.)at the last few minutes of cooking time, and turn off the heat. Drain the pasta, and place in a deep dish, pouring over the cheese sauce. Bake on 200 degrees for 15-20 minutes. Enjoy!!

Pumpkin Patties-Empanadas Jamaícanas De Calabaza

Spicy and a quick and tasty snack on the go, Patties are a favourite for Jamaicans and those who know of some Jamaican snacks. This recipe uses pumpkin and cheese as a filler for vegetarians.


1 Medium sized piece of Pumpkin
1 Diced Onion
1Green Pepper diced
1 Tablespoon of Jerk Seasoning(See recipe Jerk Seasoning)
200-250 grams of Red Leicester Cheese 
Salt and Black Pepper to taste
2 Packets of Ready-Made Shortcrust Pastry or Homemade Pastry(See Mince and Mushroom Pie/Quiche Lorraine Recipe)
Yellow Food Colouring OR Turmeric (Preferably to be added to the dough, if you are making your own pastry!)


Firstly, cut and peel the pumpkin into cubes and set aside. Chop the onion and sweet pepper and fry, for 5 minutes, on a moderate heat. Add the jerk seasoning, and the pumpkin. Add some water. Leave on a medium heat for 15 minutes or until cooked through. Meanwhile, grate the cheese. Turn off from the heat, and mix the cheese with the pumpkin, gently mashing the mixture. Allow to cool.

Prepare the pastry(adding the colouring/turmeric to give the patties that characteristic yellow colour.) meanwhile, and roll out into a small round and fill with the meat mixture. seal the free edges, and continue the same pattern with the rest of the mixture and pastry. Place on a baking tray and bake in an oven on 180 degrees for 20-30 minutes, or until golden. Serve as part of a picnic banquet, with an assortment of salads, or serve warm straight from the oven with Cocobread.