Plant-based Caribbean Cooking: Recipes by Kriss Kofi

Wellness Wednesday with Seed Food and Wine at Jackson Hall

Plant-based Caribbean Cooking: Recipes by Kriss Kofi

We all know we need to eat more veggies in the pursuance of optimal health.

The team at Jackson Hall makes eating more veggies easy and delicious, as many offerings are full of plants and phytonutrient rich ingredients.

But, what about adding more veggies to your home cooking regimen? How do you cook plant based meals at home that satisfy your palate and satiate your appetite? How can you be sure to eat a balanced diet when you don’t include the animal protein?

Seed Food & Wine Festival partners with Jackson Hall on the second Wednesday of each month to explore plant based living, cooking, and eating with featured chefs and speakers. Adding more plants to our diets has never been easier or more delicious, as we will learn with these featured Seed F&W presenters.

Chef Kriss Kofi’s deep appreciation for delectable cuisine was developed at a young age growing up and watching his mother prepare his favorite meals. Born to Jamaican parents and having the opportunity to work in his father’s Jamaican restaurant located in Miami, Florida, by the age of 17 it was then that he decided to pursue a career as a Chef.  

Kofi was able to follow his dreams by enrolling in the U.S army as a food service specialist. During his tenure in the army he was given many extravagant opportunities to cook all around the world. From stations in North Carolina to places like Afghanistan in Southern Asia, Chef Kofi has worked extensively to bring his talents to all areas of the world. Between 2010 and 2016 he traveled from Germany to Southeast Asia, and says he has all the motivation to continue.

In July 2014, Kofi made the life-changing decision to “go Vegan.” This strict form of vegetarianism forced him to explore all the interesting ways he could create delicious and enticing meals. This self-taught private chef is inspired by culinary stars like Bobby Flay, Gordan Ramsey and Lauren Vanderpool. Throughout all his endeavors, Kofi explains that he considers himself a plant based Italian Chef who puts a vegan twist on traditional cuisines.

He plans to build a successful reputation as a world-renowned traveling Vegan chef that can prepare highly-nutritious, processed-free foods.

Here were Chef Kofi’s recipes from today.


Jerk Portabello Mushroom Quinoa Stir Fry

For the mushrooms:

3 mushrooms, stem removed

1 T ginger, minced

1/2 onion, small dice

2 Tbsp mild jerk seasoning

1 Tbsp grape seed oil

1 3 thyme sprigs

1 tsp salt (or salt to taste)

1 tsp onion powder

2 T coconut aminos

2 T water

  1. Pre-heat oven to 375
  2. Wash mushroom then transfer to a mixing bowl.
  3. Add all ingredients to bowl except water. Carefully massage the mushroom till Evenly coated. Oil should coat all mushrooms. Add more oil and salt if needed.
  4. Transfer mushroom to a baking sheet covered with parchment paper.
  5. Pour water into mixing bowl, mix with herbs and spices, pour on top of mushroom leaving bowl clean.
  6. Bake mushrooms at 375 for about 15-20 minute or until mushroom collapse. Flip mushroom over 2 times throughout cooking process
  7. Transfer mushroom back to bowl to cool. Reserve liquid. Once mushroom is cool enough to touch, filet  mushroom diagonally 1/4 inch thick.


For the Quinoa Stir Fry:

1 ½ C quinoa, cooked (overnight quinoa is the best)

2 portobello mushroom, small diced

¼ onions, small diced

½ zucchini, small diced

6 cherry tomatoes, slice in half

2 T green peas

¼ bell peppers, small dice

½ C kale, rough chopped

3 T coconut amino

2 T ginger, minced

2 T sesame oil

¼ t cayenne pepper

Salt to taste

  1. Heat 1 T of oil in a large wok on medium-high heat. Add slice mushrooms, pan fry mushrooms for 5 min. Or until mushrooms shrinks in size. Remove from pan
  2. Heat 1 T of oil in wok on medium high heat. Saute all veggies for 3-5 minutes. Then add quinoa, coconut amino, ginger and salt. Saute for an additional 3-5 min.
  3. Serve immediately with duck sauce and coconut amino


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