Let me know if you give this Vegan Ham recipe (below) a try. It’s from the cookbook, Caribbean Vegan by Taymer Mason (she’s a fantastic Bajan chef). Buy the newly reissued and updated Caribbean Vegan Cookbook here http://bit.ly/CaribbeanVeganCookbook
In the video I had lunch at Terri, a great vegan spot in Manhattan http://terrinyc.com/
This recipe below was copied & pasted here from Taymer’s website http://www.taymermason.com/
"Everyday Vegan “Ham” adapted from Caribbean Vegan Copyright 2010
Makes 1½ cups chopped “ham”
This vegan ham, made from seitan, is like a fine wine: It gets better with age. It is a go-to recipe in this book because it serves as a replacement for smoked sausage in many recipes. It is reminiscent of a traditional Caribbean Christmas ham, seasoned with pineapple juice, cloves, and brown sugar. It can be eaten cold or sautéed.
1 cup (120 g) gluten flour
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon mild paprika
¼ teaspoon ground cloves
¼ cup (62 ml) water
2 tablespoons maple syrup
2 tablespoons pineapple juice
2 tablespoons plus 1 teaspoon canola oil
1 tablespoon liquid smoke
1 tablespoon Bragg Liquid Aminos or soy sauce
1 tablespoon tomato paste
¼ teaspoon Angostura bitters, optional
1 to 2 garlic cloves, pressed
Put the gluten flour, salt, pepper, paprika, and cloves in a bowl and stir until well combined. Separately, mix the water, maple syrup, juice, oil, liquid smoke, Bragg Liquid Aminos, tomato paste, optional bitters, and optional garlic together. Pour the wet mixture into the gluten flour mixture and stir briskly with a wooden spoon to form a ball.
Place the gluten ball on a 12-inch (30 cm) square piece of cheesecloth or foil. Wrap
it into a tight parcel; if using cheesecloth, it’s probably a good idea to secure it with kitchen twine. Steam for 40 minutes, replenishing the water as needed.
Remove the ham from the steamer and let it cool briefly. If you won’t be using it right away or if you have leftovers, wrap it tightly and store it in the refrigerator, where it will keep for up to 2 weeks."
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