Searching for a meatless meal? Try Donovan Green's vegan twist on a traditional stew peas recipe — it's inspired by the flavors of Jamaica, where he grew up. Make a big batch and freeze extra servings for easy, quick meals any day of the week. You can easily store the stew after it cools in a large resealable plastic bag. When you're ready to defrost the stew, instead of heating it in a microwave, place the bag in a hot water bath over a large bowl or pan to thaw it out evenly.
1 Whole scotch bonnet pepper (if you like it hot, cut the pepper up)
1/4 cup Water
2 cups Coconut milk
10 Pimento grains (allspice)
2 Garlic cloves (crushed)
2 Scallions (chopped)
1 Small onion (chopped)
3 Sprigs thyme
1/2 tsp Black pepper
1 tsp Natural sea salt
2 Red potatoes (cubed)
1 Sweet potato (batata), cubed
3 Carrots (sliced)
Soak the peas in water for at least 10-12 hours in a pot.
Place coconut milk, scallions, pimento grains, garlic, and whole pepper in the pot.
Slowly boil and simmer for 1 1/2 hours or until the peas are tender.
Season by adding the onions, crushed garlic, and thyme.
Add carrots and potatoes.
Let simmer for 30 minutes.
Remove hot pepper before serving.
Serve hot with jasmine rice or quinoa.