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RECIPES
Find Your Inspiration
Vegan Mushroom Steak
Ingredients:
4 large portobello mushrooms
2 tablespoons Jumbie Rub
2 tablespoons of olive oil
Salt to taste
Fresh parsley for garnish
Instructions:
Clean the portobello mushrooms and remove the stems. Pat them dry with a paper towel.
In a small bowl, combine the Jumbie Rub, olive oil, and salt. Mix until it forms a paste.
Rub the paste onto both sides of the mushrooms, making sure they’re fully coated. Let them marinate for at least 30 minutes.
Preheat your grill or skillet over medium heat. Cook the mushrooms for about 5-7 minutes on each side, or until they’re tender and nicely browned.
Garnish with fresh parsley before serving.
4 large portobello mushrooms
2 tablespoons Jumbie Rub
2 tablespoons of olive oil
Salt to taste
Fresh parsley for garnish
Instructions:
Clean the portobello mushrooms and remove the stems. Pat them dry with a paper towel.
In a small bowl, combine the Jumbie Rub, olive oil, and salt. Mix until it forms a paste.
Rub the paste onto both sides of the mushrooms, making sure they’re fully coated. Let them marinate for at least 30 minutes.
Preheat your grill or skillet over medium heat. Cook the mushrooms for about 5-7 minutes on each side, or until they’re tender and nicely browned.
Garnish with fresh parsley before serving.
Southwestern Style Rice & Shrimp SkilletÂ
Ingredients:
1 lb of shrimp, peeled and deveined
1 cup of long-grain rice
1 large sweet potato, peeled and diced
2 cups of vegetable broth
1 can of black beans, drained and rinsed
1 red bell pepper, diced
1 onion, diced
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of Jumbie Rub
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, and sweet potato, and sauté until the vegetables are tender.
Stir in the rice and cook for another 2 minutes, then add the broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice and sweet potato are cooked.
While the rice is cooking, season the shrimp with the Jumbie Rub, salt, and pepper.
Once the rice and sweet potato are cooked, stir in the black beans, and seasoned shrimp. Cover the skillet again and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
Garnish with fresh cilantro and serve with lime wedges on the side.
1 lb of shrimp, peeled and deveined
1 cup of long-grain rice
1 large sweet potato, peeled and diced
2 cups of vegetable broth
1 can of black beans, drained and rinsed
1 red bell pepper, diced
1 onion, diced
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of Jumbie Rub
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, and sweet potato, and sauté until the vegetables are tender.
Stir in the rice and cook for another 2 minutes, then add the broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice and sweet potato are cooked.
While the rice is cooking, season the shrimp with the Jumbie Rub, salt, and pepper.
Once the rice and sweet potato are cooked, stir in the black beans, and seasoned shrimp. Cover the skillet again and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
Garnish with fresh cilantro and serve with lime wedges on the side.
Crispy Air-Fryer Chicken WingsÂ
Ingredients:
2 lbs of chicken wings
2 tablespoons of Jumbie Rub
2 tablespoons of avocado oil
Directions:
Pat the chicken wings dry with a paper towel. This will help them get crispy in the air fryer.
In a large bowl, combine the Jumbie Rub and avocado oil over the chicken wings and toss again to ensure they’re evenly coated.
Preheat your air fryer to 375°F (190°C). Arrange the chicken wings in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
2 lbs of chicken wings
2 tablespoons of Jumbie Rub
2 tablespoons of avocado oil
Directions:
Pat the chicken wings dry with a paper towel. This will help them get crispy in the air fryer.
In a large bowl, combine the Jumbie Rub and avocado oil over the chicken wings and toss again to ensure they’re evenly coated.
Preheat your air fryer to 375°F (190°C). Arrange the chicken wings in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
Vegan Oven-Roasted Stuffed Mushroom
Shrimp & Scallops Lemon Butter Sauce
Ingredients:
1 lb of shrimp, peeled and deveined
1 lb of scallops
2 tablespoons of Calypso Blend
4 tablespoons of unsalted butter
Juice and zest of 1 lemon
1/2 cup of white wine
1 cup of cherry tomatoes, halved
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Season the shrimp and scallops with the Calypso Blend, salt, and pepper.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and scallops, and cook until they’re opaque and cooked through. Remove them from the skillet and set aside.
In the same skillet, add the white wine, cherry tomatoes, and lemon juice, and bring the mixture to a simmer. Let it cook for a few minutes to reduce slightly.
Stir in the remaining butter and lemon zest, and cook until the butter is melted and the sauce is well combined.
Return the shrimp and scallops to the skillet, and toss them in the sauce until they’re well coated.
Garnish with fresh parsley before serving.
1 lb of shrimp, peeled and deveined
1 lb of scallops
2 tablespoons of Calypso Blend
4 tablespoons of unsalted butter
Juice and zest of 1 lemon
1/2 cup of white wine
1 cup of cherry tomatoes, halved
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Season the shrimp and scallops with the Calypso Blend, salt, and pepper.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and scallops, and cook until they’re opaque and cooked through. Remove them from the skillet and set aside.
In the same skillet, add the white wine, cherry tomatoes, and lemon juice, and bring the mixture to a simmer. Let it cook for a few minutes to reduce slightly.
Stir in the remaining butter and lemon zest, and cook until the butter is melted and the sauce is well combined.
Return the shrimp and scallops to the skillet, and toss them in the sauce until they’re well coated.
Garnish with fresh parsley before serving.
Vegan Cajun Pasta
Ingredients:
8 oz of your favorite vegan sausage, sliced
8 oz of pasta (linguine or rigatoni work well)
2 tablespoons Jumbie Rub
1 tablespoon of olive oil
1 bell pepper, sliced
1 onion, sliced
2 cloves of garlic, minced
1 can of diced tomatoes
Salt to taste
Fresh parsley for garnish
Instructions:
Cook the pasta according to the package instructions, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the vegan sausage and cook until it’s browned on all sides.
Add the bell pepper, onion, and garlic to the skillet, and sauté until the vegetables are tender.
Stir in the Jumbie Rub and cook for another minute to let the flavors meld together.
Add the diced tomatoes (with their juice) to the skillet, and bring the mixture to a simmer. Let it cook for about 10 minutes, or until the sauce has thickened slightly.
Stir in the cooked pasta, and toss until it’s fully coated in the sauce.
Season with salt to taste, and garnish with fresh parsley before serving.
8 oz of your favorite vegan sausage, sliced
8 oz of pasta (linguine or rigatoni work well)
2 tablespoons Jumbie Rub
1 tablespoon of olive oil
1 bell pepper, sliced
1 onion, sliced
2 cloves of garlic, minced
1 can of diced tomatoes
Salt to taste
Fresh parsley for garnish
Instructions:
Cook the pasta according to the package instructions, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the vegan sausage and cook until it’s browned on all sides.
Add the bell pepper, onion, and garlic to the skillet, and sauté until the vegetables are tender.
Stir in the Jumbie Rub and cook for another minute to let the flavors meld together.
Add the diced tomatoes (with their juice) to the skillet, and bring the mixture to a simmer. Let it cook for about 10 minutes, or until the sauce has thickened slightly.
Stir in the cooked pasta, and toss until it’s fully coated in the sauce.
Season with salt to taste, and garnish with fresh parsley before serving.
Chayote & Carrot Saute
2 chayotes, peeled and sliced
2 carrots, peeled and sliced
2 tablespoons of Paradise Blend
1 tablespoon of olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the chayote and carrot slices, and sauté until they start to soften.
Sprinkle the Paradise Blend over the vegetables, and continue to sauté until they’re fully cooked and the spices are well incorporated.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
2 carrots, peeled and sliced
2 tablespoons of Paradise Blend
1 tablespoon of olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the chayote and carrot slices, and sauté until they start to soften.
Sprinkle the Paradise Blend over the vegetables, and continue to sauté until they’re fully cooked and the spices are well incorporated.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
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