This class and dinner party was held at the USA Health Mapp Family Teaching Kitchen on Sunday, June 8, 2025. Dinner guests enjoyed a delightful explosion of color and mouth-watering flavors with recipes that tantalized our taste buds and nourished our bodies! We look forward to seeing you at the next one!

June 8, 2025 Cooking Class & Dinner Menu:

Jamaican Jerk Tofu

Caribbean Rice & Beans

Tostones

Tropical Slaw

Vegan “Abalone” Skewers

Green Goddess Dressing

Coconut Chia Pudding with Mango Ginger Jam

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BAKED OR SEARED JERK TOFU (V/GF}

Jamaican Jerk Rub

Material:

• 4-6 hot peppers, de-seeded, quartered & roasted (scotch bonnet, sugar rush peach, fresno, etc.)
• 8-10 green onions, roasted & rough chopped
• 2 red bell peppers, quartered and roasted
• 2 yellow onion, quartered & roasted
• 12 cloves garlic, roasted
• 2 small ginger root, peeled & minced
• 2 Tbsp fresh thyme, picked
• 4 tsp ground allspice
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• ¼ C tamari/liquid aminos
• ¼ C brown sugar
• Juice & zest from 4 limes
• Juice from 2 oranges
• ½ C neutral cooking oil
• 2 Tbsp water/veg stock (or more if needed)

Method:

Preheat oven or broiler to 450F. Toss pepper and onion quarters in oil, salt, and pepper, and roast until lightly browned. If broiling, pull from oven just after skin blisters. Finely mince fresh hot peppers, green onions, and garlic. Blend all ingredients in food processor until thoroughly incorporated. Thin with water or veg stock if necessary. Chill until ready to use.

Marinated Jerk Tofu (V) (GF)

INGREDIENTS:

extra firm tofu, sliced & lightly scored
Jamaican jerk marinade

Method:

*Marinate tofu overnight or for at least 1 hour for best results. Preheat oven to 400F. Line baking sheet with glazing rack or parchment paper. Bake tofu for 20-25 minutes or until lightly browned, turning and drizzling /brushing remaining marinade halfway through baking.

Caribbean Rice & Beans (V) (GF)

Material:

• Jasmine or basmati rice
• Kidney beans (dried or canned)
• Coconut milk
• Hot pepper (sugar rush peach, fresno, etc.)
• Garlic, minced
• Scallion
• Veg stock or coconut water
• Neutral cooking oil (coconut, olive, etc.)
• Salt

Method:

Soak beans overnight in refrigeration if using dried beans. Cook rice with scallions & diced pepper using 1/2 veg stock, 1/4 coconut milk, and 1/4 water until just shy of being fully cooked and a little liquid remains. Transfer rice to sheet tray and allow to cool. Heat oil in a large skillet, allowing it to come to a shimmer. Saute peppers and onion until softened, adding garlic and cooking until fragrant. Add kidney beans, heat with aromatics until incorporated. Add rice, thinning with veg stock and coconut milk and allow to reduce and incorporate. Salt to taste.

Tostones

Material:

• Plantains
• Neutral cooking oil
• Salt
• Lime (optional)

Method:

Slice plantains into 1/2″ rounds on a slight bias. Boil in salted water until softened. Allow to cool to the touch, smash between sheets of parchment paper. Toss smashed plantains in oil & salt. Bake tostones until golden brown. Serve with optional lime.

Tropical Slaw

Ingredients:

• Red cabbage, thinly sliced
• Green cabbage, thinly sliced
• Carrot, julienne or shredded
• Green onion, sliced
• Pineapple, small dice
• Papaya, julienne or small dice
• 1 small ginger root, grated or minced
• 1/2 C rice vinegar
• 1/2 C apple cider vinegar
• Salt
• 1/2 C Plant based sour cream
• 1 C Plant based mayo

Method:

Thinly slice cabbage and carrots. In a large bowl, add cabbage, carrots, and vinegar. Massage lightly, and toss with salt. Allow to rest for a few minutes after salt is evenly distributed. Mix remaining ingredients, massaging to soften, chill until ready to serve.

Green Goddess Dressing (V) (GF)

Ingredients:

• 4 green onions, lightly chopped
• 1 green hot pepper (any before fully ripening)
• 2 ripe avocados
• 2 cloves garlic, finely minced
• 2 small cucumbers, diced
• ½ granny smith apple, peeled
• ¼ C fresh basil, chopped
• ¼ C fresh parsley, chopped
• 2 Tbsp fresh dill, chopped
• 2 Tbsp fresh chives, minced
• ½ C neutral finishing oil (olive, avocado, macadamia, etc.)
• ½ C unsweetened coconut yogurt
• 2 Tbsp lemon juice (or to taste)
• 2 Tbsp apple cider vinegar (or to taste)
• ¼ C tahini
• 1-2 Tbsp liquid aminos/tamari
• 1 Tbsp nutritional yeast
• salt to taste

Method:

Blend all ingredients except for oil until thoroughly incorporated. Adjust for acid and salinity with additional Apple Cider Vinegar, lemon juice, and salt. Slowly drizzle oil while blender runs until well-emulsified. This dressing allows for flexibility with herbs, so use whatever you may on hand, tasting as you go along to ensure balance. Quantities of liquids may also be adjusted depending on the consistency of the veg you have available. Distribute into a squeeze bottle once desired flavor and a smooth texture has been achieved.

“Abalone” Pan-seared or Grilled Skewers (V) (GF)

DASHI MARINADE

Ingredients:

• 3/4 C tamari
• 1/4 C Rice vinegar
• 2 Tbsp Cane sugar
• Hot pepper (optional)
• 1 Tbsp Toasted sesame oil
• 6 Scallion whites, minced
• Garlic, minced
• Seaweed
• Garlic powder
• Onion powder
• Grated ginger

Method:

Mince ginger, pepper, and garlic. Add seaweed to mince, pour hot water over and allow to hydrate for a few minutes. Add remaining ingredients, mix thoroughly.

“ABALONE/SCALLOPS” (Grilled, baked, or seared)

Ingredients:

• Firm mushroom stems (sliced & scored in a crosshatch)
• Dashi marinade
• Neutral cooking oil

Method:

Marinate mushroom rounds overnight. If grilling, soak skewers for 1 hour. If pan-searing , heat oil to a shimmer. Using caution as oil will react in response to the water in the marinade, sear stem rounds until golden brown and edges begin to lightly crisp. Optionally, serve plated with tropical slaw and green goddess dressing.

Coconut Chia Pudding w/ Tropical Ginger Jam (V) (GF)

FRUIT CUPS

Ingredients:

• Citrus, avocado, coconut or other sturdy-skinned fruit

Method:

Halve & hollow out fruit skins, shells, or peels, scraping pith if using citrus. Clean in a way applicable to the fruit, place on a sheet tray or in muffin tins, and if necessary, pressing bottoms so that a small divot is created or slicing a small part from the bottom . Refrigerate or freeze uncovered until needed.

CHIA PUDDING

• Coconut yogurt (sweetness based on preference)
• 1 1/2 C Coconut cream
• 8 C Coconut milk
• 1/2 C – 1 C Raw cane sugar
• Coconut extract (optional)
• Vanilla extract or vanilla bean, scraped
• 2 C Chia seeds
• Pinch of salt

Method:

Heat 1/4-1/2 C water to below boiling. In a heat safe bowl, add chia seeds, coconut/vanilla extract, and cane sugar. Cover with hot water, stirring until sugar is dissolved. Allow to rest briefly until thickened. Add salt, coconut milk & cream. Mix all ingredients thoroughly, chill, and allow to set for at least 1 hour, preferably overnight.

TROPICAL JAM

• 3-4 mangos, diced
• 1/2 pineapple, cored, cleaned, & diced
• 4 guavas, diced
• 1/2 C papaya, diced
• 1/2 granny smith apple, diced
• 1-2 orange or other sweet citrus
• 2 C raw cane sugar
• 1 small fresh ginger root, peeled & minced/grated
• 1 Tbsp apple cider vinegar
• Salt
• Lemon wedges
• Edible flowers or fresh herbs (optional)

Method:

Heat a small amount of oil in a large pot on medium heat until it reaches a shimmer. Saute minced ginger until fragrant. Add half of sugar, allow to slightly caramelize, stirring frequently. Add fruit components, cooking until water begins to cook out. Add remaining sugar, keep heat on medium, stirring regularly until reduced and thickened. Once desired consistency is reached, spread onto a sheet tray to cool.

COCONUT CHIA PUDDING CUPS W/ TROPICAL JAM

Ingredients:

Chia pudding
Tropical fruit jam
Hollowed fruit cups
Cane sugar (optional)
Salt (optional)
Toasted almond slivers (optional)
Toasted coconut (optional)
Chia seeds (optional)
Fresh herbs (mint, pineapple sage) chiffonade or picked
Edible flowers (optional)

Method:

Fill fruit cups 3/4 of the way with chia pudding. Depending on the vessel, some may need to be propped in a muffin tin to help stabilize. Refrigerate overnight or for at least one hour, allowing to set. Top with jam. Garnish to preference with fresh fruit, toasted coconut, herbs, edible flowers.