Bahamian-Style Corn Fritters

I’m so excited to share this recipe with you guys!

Anyone familiar with Bahamian food knows that conch is a frequent feature in our delicacies. Bahamians love it so much that it’s pretty much everywhere. Conch chowder, cracked conch (basically deep-fried, battered conch served usually with fries), conch salad (think ceviche), conch fritters and the list goes on.

Top on my list was always conch fritters. There was a time in my life when I ate them every week. My friends and I would go to the Fish Fry at Arawak Cay, where every Sunday night without fail, I would order a plate of fritters and a Miami Vice daiquiri.

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You can never have too much sauce!

That was years before I gave up eating animals. If you truly love conch, the best thing to do is leave it off your plate. According to this 2017 Miami Herald article, conch populations in Florida are in trouble and researchers are worried about declining young conchs in the Bahamas.

“A marine preserve in the Bahamas famed for its abundance of queen conchs and intended to help keep the country’s population thriving is missing something: young conchs. Researchers studying the no-take park off Exuma, one of hundreds throughout the Caribbean, found that over the last two decades, the number of young has sharply declined as adult conchs steadily matured and died off. The population hasn’t crashed yet like it has in the Florida Keys, but in the last five years, the number of adult conchs in one of the Bahamas’ healthiest populations dropped by 71 percent,” the article reported.

Humans are overfishing this treasured resource, and if we aren’t careful, the Bahamian conch could one day go extinct. If that isn’t reason not to eat this sea-snail, I don’t know what is.

Lately I’ve been craving a vegan version of fritters. There’s just something about deep-fried food that makes you remember your childhood right? Sweet corn is a perfect substitute for conch in this recipe, but you can also use mushrooms and I’m sure they will turn out just as delish. I added a few sheets of salty seaweed sheets (I used Annie Chun’s Seaweed Snacks, wasabi flavor) to give it more of a “fishy” taste but you can totally leave them out.

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I’m happy to report that these fritters hit the spot. Crunchy on the outside, soft and fluffy on the inside. But the dipping sauce is what really pushes it over the top.

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Look at that deep fried goodness!

If you make these, please don’t skimp out on the sauce, because that’s part of the experience!

Bahamian-Style Corn Fritters

  • Servings: About 4
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Ingredients

    For the fritters
  • 1 quart oil for frying
  • 3/4 cup all-purpose flour
  • 1 flax egg
  • ½ cup unsweetened non-dairy milk
  • Salt, pepper, garlic powder to taste
  • Old Bay seasoning or cayenne pepper, to taste
  • 1 cup frozen or fresh sweet corn kernels
  • ½ medium white onion, chopped
  • ½ green pepper, chopped
  • 4 small seaweed sheets, crushed (optional)
  • For the dipping sauce
  • 1 tbsp vegan mayonnaise
  • 2 tbsp ketchup
  • Salt and pepper to taste
  • Juice of half a lime
  • Half a tsp to one tsp of hot pepper sauce or hot sauce

Directions

  1. Prepare flax egg by mixing one tbsp of ground flax seeds with three tbsp water. Set aside for 10 minutes.
  2. Mix dipping sauce ingredients together then set aside.
  3. 3. Heat oil in pot or a deep fryer.
  4. In a medium bowl, combine flour and spices, mix together.
  5. Add milk, flax egg and crushed seaweed sheets, if using. Mix together.
  6. Drop batter into hot oil, one rounded tablespoon at a time.
  7. Fry fritters until golden brown. Remove from oil with a slotted spoon and drain on paper towels. Serve with sauce and enjoy!

Adapted from: Conch fritter recipe

Easy Vegan Blueberry Muffins

Happy Monday!

I’ve been up to so much lately, working, (binging TV shows on Netflix) and planning last-minute details for my upcoming trip to Greece with the bf. I am beyond excited as it’s a dream come true for me. I’ve been daydreaming about visiting Greece since I was about 12 or 13.

After years of dreaming and postponing, I decided to finally make it happen. My boyfriend and I saved up for a few months, set the time aside and after all this anticipation, we are nearly off!! We will be island hopping, staying in a mix of hotels and Airbnbs. From what I’ve researched, Greece is pretty vegan friendly. Lots of fresh vegetables, salads, fruits, hummus, falafel etc. So I’m not too worried about going hungry! I’m also going to take lots of pictures and put together a guide for eating vegan in Greece based on my experiences.

But in the midst of all this planning, I’ve also been cooking up (and eating) a storm. The best of the bunch has been these vegan blueberry banana muffins that came out super fluffy, tasty and are filled with fresh blueberries that turn gooey as you bake them, exploding like candy in your mouth.

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This recipe only calls for half a cup of sugar but the sweetness in the banana more than makes up for it. I don’t like things too sweet to be honest, and I can fool myself into thinking these are healthy because there’s not a ton of sugar in there, right? Also, the mashed banana replaces the need for oil, another win. Even without oil, these muffins came out moist (how much did that word make you cringe?) – not dry at all.

These muffins are perfect for breakfast or a quick snack.

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I noshed on one during my break at work yesterday.

I hope you give this recipe a try. If you do, please let me know how they turn out. This is definitely going to be my go-to muffin recipe from now on. Next time I will try them with nuts and shredded carrots. Nom, nom, nom.

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A quick breakfast. Veg sausage strips, avocado, muffins and fruit.

Easy Vegan Blueberry Muffins

  • Servings: 8-9
  • Difficulty: easy
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Ingredients

  • 1 medium ripe banana, mashed
  • 1 1/2 cups of flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp of cinnamon
  • 3/4 cup of fresh blueberries
  • 1 flax egg
  • 1 tsp of white vinegar
  • half cup of unsweetened non-dairy milk
  • half a cup of sugar

Directions

  1. Heat oven to 400 degrees F.
  2. Prepare flax egg. (Mix one tablespoon ground flaxseed with three tablespoons of water. Mix and set aside until it congeals, about ten minutes.)
  3. Peel banana. In a small bowl, mash it with a fork until it resembles pudding and set aside.
  4. Combine dry ingredients in mixing bowl and whisk together.
  5. Make a well in center of dry ingredients and then add flax egg and wet ingredients. Mix well to combine with a spoon, but do not over mix. Fold in blueberries.
  6. Line muffin tin with nine paper cups and fill each one. If you have remaining cups, fill them with one or two tablespoons of water to ensure even baking.
  7. Bake for 22-25 minutes, until tops are brown and an inserted toothpick comes out clean.
  8. Enjoy!

Adapted from https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/

What I ate today (vegan)

So it’s hot as Hades’ undercarriage and I’m legit melting. I mean I love summer and all (July baby) but this heat wave is making it hard to live. All I want to do is stay inside with the air-conditioner cranked on high all day. But the unit in my tiny apartment can’t keep up with these demon rays Satan is sending up from hell. Normally I don’t even like a/c and can make do with a stand fan or a ceiling fan, but not this year. Fuck you climate change.

I guess the one benefit of this sweltering heat is it has me craving simple raw foods. I’m not a raw vegan though one day I aspire to live a mostly raw vegan lifestyle. But right now, me and cooked food are like Donald Trump and Twitter, can’t function without it but we definitely need less of it.

For the past few days I have incorporated more raw meals in my life. Smoothies for breakfast and lush salads with homemade dressing and avocado for lunch. Fruit and nuts for snacks. Those were fine in the daytime but after a brutal workday, I wanted rice, potatoes, cooked veggies, maybe some mock meat. Simple things really. I think I ate rawtil4 style for about four days this week including today, which is a real accomplishment. I work in a pretty cold office and I’m there for about ten hours a day sometimes, so the temptation to eat warm foods and sugary coffee is high.

But today, I’m hot, tired and fighting a cold, so I want to eat whatever takes the least amount of time to prepare.

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Breakfast was a kale smoothie with frozen banana and pineapple chunks, Ripple non-dairy milk and a teaspoon of my Vita Mineral super greens powder. I always buy lots of bananas, wait until they get black and speckled then store them in a glass Pyrex dish in the freezer. I was lucky to score a ripe pineapple yesterday, ate half of it and cut the rest into chunks then froze them. Cheaper than buying the frozen fruit from the store and you really can’t have a smoothie without frozen fruit. (Fight me if you don’t agree.)

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Lunch was two mangoes I picked up from the farmer’s market today. They were super sweet, the kind that leaves fiber stuck in your teeth and tasted like heaven. Nothing beats a Bahamian mango, let me tell you. The imported ones in the store can’t compare. The best way to eat a mango is to tear into the skin with your teeth and devour the flesh, letting the juice run down your face and hands. It may not be Instagram pretty, but it’s so satisfying.

I also had a coffee with sugar and non-dairy creamer after waking up from a nap with a headache. For some reason the coffee helped. I’m a coffee addict who normally drinks about three cups during the workweek and one or two on weekends. This week, I think I’ve only had three or four cups of coffee in total. Progress!

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My plating skills are horrible!

Dinner was a vegetable roll and a sweet potato roll from this Japanese restaurant that’s down the street from me. Added a few slices of avocado. I also ate some of my boyfriend’s side of rice with some more avocado (not pictured). Here’s a tip to jazz up vegan sushi, I sprinkle Bragg’s Sea Kelp seasoning to my soy sauce to give it a “fishy” taste. I love the stuff.

I had intentions of cooking for dinner, but as the day wore on, my head cold got worse. Plus, who can say no to sushi? This is no indication of how I eat everyday, trust me I eat more than this but today I’m feeling sick and wanted what was quick and easiest. I’m hoping to go to bed early and wake up early for some yoga. I’ve slacked on my exercise the last few weeks, again, the heat has had me tuckered out and not in the mood for high intensity exercise. But yoga feeds my soul.

How are you coping in this heat?

Peace and light xox