Itz Holistically Wholesome

As I scrolled through my photo gallery, the inspiration struck me to share a glimpse of the delectable plant-based dishes I’ve crafted for my family in recent weeks. The world of plant-based cuisine offers a myriad of preparation methods, from simple natural states to more intricate culinary creations. In my kitchen, I take joy in infusing elements of my Caribbean culture and cuisine, turning each meal into a flavorful and vibrant experience.

Being in the kitchen is a true passion of mine, especially when it involves crafting nourishing meals for my loved ones. I find fulfillment in not only creating dishes that promote health but also making them visually enticing. I believe that the appeal to the eyes should precede the feast for the taste buds, serving as a delightful invitation for my family to embark on a journey towards better health.

While these culinary adventures may not be an everyday occurrence, they hold a special place in our hearts and taste buds. Each time I step into this creative space, I aim to ensure that the dishes I conjure leave a lasting impression on our palates, creating cherished memories around the dining table.

Now, let me share with you the highlights of my recent plant-based culinary endeavors – the top ten dinners that have graced our family table.

Who says ackee needs saltfish? Well, sorry to burst your bubble but this is one divorce that God will be okay with. In the world of plant-based eatery, ackee most definitely does not need saltfish. She can do a great job all by herself well with some onions, garlic, chickpea, salt (Celtic or Himalayan) and a pinch of cayenne pepper of course.

This meal consist of brown rice and peas (pigeon/gungo) cooked in coconut milk, Jamaican ackee & chickpeas, cucumber and lettuce.

This dish is a chipotle style dinner. Whenever my family and I are out, Chipotle is one of our number one go-to spots for plantbased foods. I especially love their fresh green lettuce and guacamole; yum! Everything here was made fresh in “Mika’s Kitchen,” that’s me, of course, and while it was a little more work, it was work worth it. On this plate are guacamole, lettuce, tomatoes (parsley, red onions, garlic, salt), red and black bean stew, and tofu. I did brown and white rice because my eldest prefers white rice with this dish. I added lime juice to create that lime rice flavor and garnished it with parsley since I was out of fresh cilantro.

I made this dish for my mom, who was visiting for the first time in three years. She wanted a whole plantbased experience throughout her stay, and I was happy to oblige. I used rolled oats with ancient grains (amaranth, quinoa) and seeds (chia seed and ground flaxseed). I added dates for sweetener, fresh fruits, and some peanut butter). This dish is sugar-free and heart-healthy and an excellent breakfast idea.

I was inspired to make this dinner, especially for my mom. It consisted of Bulgar wheat, sauteed brussel sprouts, soy chunks cooked with Jamaican broad beans (lima beans) in turmeric sauce, tomatoes, avocado, and cucumber. She loved it.

Mom inspired as well. Haha this was her actual plate too. This dish consisted of Brown rice mixed with green beans, sauteed cabbage, chickpeas and cauliflower stew, barbeque tofu, lettuce, tomatoes, avocado and cucumbers.

Jamaican-style cornmeal porridge. It contains coconut and homemade almond milk, sweetened with dates. Vegan and sugar-free. I drizzled some agave on top.

This was a tofu-red lentil stew cooked in turmeric sauce. I added some green beans because well I thought it would be a nice touch. We ate this with Jamaican roasted breadfruit.

Oops, I got a bit messy with the cayenne pepper here. My hubby is a spice lover. This is macaroni and cheese. Ingredients are whole grain pasta and homemade cashew cheese sauce. This was delish.

In Jamaica this is called stewed peas, here in the USA we say red bean stew. This is one of my favorite dish. Side was brown rice and fresh lettuce, avocado and tomatoes.

Last but not least is this delicious bowl of oatmeal porridge. I added banana and drizzled some agave because it enhances the taste. No sugar added.

These dishes are vegan-friendly as well. I trust that you will be inspired by these dishes.

For he satisfies the thirsty, and fills the hungry with good things, Psalms 107:9.

Be well.