Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients. ...read more
Inspired by the Cuban national dish moros y cristianos (Moors and Christians), this robust meal is complete on its own. Depending on your mood, serve strong, hot Cuban-style coffee or chilled beer. ...read more
Ripe plantains have a starchy consistency like potatoes, but with more fiber. ...read more
Okra and tomatoes are a favorite pairing in Southern and Caribbean cuisines. ...read more
The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers. ...read more
This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, top with 1 cup of roasted cashews and serve it over steamed rice. ...read more
The jerk seasoning used to flavor the filling of this main dish can be found in the spice section of most supermarkets or ordered online. Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead. ...read more
This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals. ...read more
Custardy bread pudding with a bourbon-laced sauce is a New Orleans dessert favorite. Day-old bread works best here because it absorbs more of the custard before baking. ...read more
A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream. ...read more
Smoked paprika comes from Spain, not Hungary, and lends rich flavor to this sweet and spicy salsa. Serve with corn chips, or try as a sauce on grilled tofu steaks. ...read more
To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream. ...read more
These savory turnovers can also be filled with drained Callaloo, and the dough is surprisingly easy to make. ...read more
Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach. ...read more
The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics. ...read more
Inspired by the Cuban cocktail, this breakfast brain booster is full of tropical flavor. Yogurt contains tyrosine, an amino acid that supports neuro-transmitters, resulting in improved communication between neurons. Ground flaxseeds are a rich, vegetarian source of omega-3 fatty ...read more
In its pure state, açaí pulp is sour and slightly bitter, but once a little sweetener is added, the flavor resembles concentrated blueberries with a hint of chocolate. "Agave nectar is a good option here because its lower-glycemic-load sugar is a better complement to açaí's ...read more
Think of this recipe as a protein-packed, gluten-free alternative to mac ’n’ cheese. ...read more
Argentine empanadas are traditionally made with lard, and then deep-fried. Here, coconut oil makes a more healthful choice. ...read more
When buying ripe papayas, look for firm (not hard) fruit with a yellowish rind that has no spots or bruises. ...read more
Virginia resident Carolyn Eskew offers this delicious example of vegan innovation. ...read more
Incorporating a new recipe at every meal is a challenge Sharman Schubert made these fritters when trying to re-create a meal she had on a trip to Antigua. 3rd Place, 2006 recipe contest. ...read more
The sweet, earthy flavors of carrots and peas temper the kick of Jamaican jerk seasoning in these Caribbean-inspired patties. For even speedier preparation, use pre-grated carrots, available in most supermarkets. To make fresh breadcrumbs, trim and discard crusts ...read more