SHOPPING LIST

PLANT-BASED MASTER CLASS SERIES

CARIBBEAN NIGHT: AN HOMAGE TO MY HUSBAND AUSTIN

February 19, 2021

NOTE: RECIPE REQUIRES SOAKING BEANS OVERNIGHT, PRIOR TO CLASS, AND COOKING BEANS FOR 1 ½ HOURS PRIOR TO CLASS. SEE INSTRUCTIONS BELOW.

 

Tonight's Pro Tip: Batch cooking to make your week easier

Produce & Fresh Herbs

1 small        yellow bell pepper

1 small        red bell pepper

1 small        white onion

6                   shallots, minced (Using approximately 8 large whole shallots)

2 bunches   cilantro

1 bunch       fresh mint leaves

1 bunch       fresh basil leaves

1/3 bunch   fresh parsley

6                   blackberries

Edible flowers (garnish), (Substitute: any microgreen or cilantro will do)

 

Spices

1 TBSP         garlic granules

2 TBSP         coriander powder

Himalayan sea salt (Plant Therapy is my favorite; any fine grind sea salt will do)

 

Other

1 lb               red kidney beans (small beans preferred)

3 cups          white Jasmine rice

5 cups         coconut cream (Kara is my favorite brand, Trader Joe's has a nice brand, any brand will do)

2 TBSP        coconut oil

1 pound      Silken firm tofu

8 oz             high-quality dark chocolate bar (with sea salt if possible)

1 TSP          vanilla extract

Edible gold dust

8 or 16oz    food storage container & lid

In last week's class we talked about my favorite plant-based sweetener, Allulose. This is one of my favorite brands.