Vegan Callaloo Confit Mushroom is the ultimate comfort food that is packed with tons of good for you nutrients! It’s a healthy dish that can be cooked up for breakfast, lunch or dinner. It saves in the fridge well, making it perfect for healthy vegan meal prep. We recommend reading about each ingredient in this photo/recipe before cooking. We prefer to use ingredients that are organic and non-GMO, and believe that will enjoy using them when making this callaloo dish too!
BASE INGREDIENTS
(All ingredients in this photo are supposed to be organic and non-GMO.)
Callaloo Confit Mushroom
Collard Greens, Callaloo and spinach cooked with base ingredients are superfoods, good for anyone, especially people suffering from diabetes.
- 2 or 3 Lbs. Tomatoes (For 4 or 5 people)
- 2 or 3 Bell Peppers:
- ½ Cup Cold Pressed Olive Oil
- 1 Can of organic Callaloo or Collar Greens (You can use fresh natural
- Leaves, but We will come back on that.)
- or in can.) If you choose to use fresh callaloo or collard green, you must boil the leaves first, before using.)
- 1 Lb. Mushrooms (Baby Bella, Oysters or Shimeji)
- 2 Tbsp Soy liquid Amnios – protein
- 1tsp Organics Cinnamon Powder
- 1tsp Organics Ginger Powder
- 1tsp Organic Turmeric
- ¼ Walnuts
Side ingredients
Callaloo Comfit Mushroom goes well by itself or with one or several of these toppings.
- Himalayan salt
- Avocado
- Sesame (African)
- Black Olive
- Mushrooms
Choice of SIDE dishes
- Couscous
- Millet
- Quinoa
- Farrow
- Black rice
- Wild rice
- Brown rice
TOMATOES PREPARATION
Step One: You may crush the tomatoes in a blender. (Do not process fine or liquid,) or you may just simply cut all the tomatoes.
Step Two: Either the tomatoes were cut or crushed trow it in a saucepan over a medium flame and cover for about 15 minutes to a boiling, then start stirring till the tomatoes become pasty, homogeneous, and consistent.
(Be aware that this is a long process, so, be patient. It pays off.) This process is said: Infusing the tomatoes with the energy from the fire under the food. (Remember, this is a tribal food.)
Add 1 tsp ginger, ½ tsp turmeric cinnamon and 1 tsp garlic.
Step Six: Bring back the sauce pan with the tomatoes mixed on the flame and start mixing: First add the liquid aminos, the garlic and the ginger powder next. Before mixing the Callaloo, press well to remove all the water on the Callaloo. This is important to remove the water when mixing the Callaloo leaves.
While mixing well, add the onions and the bell peppers and mix everything together, if it is too thick, add more olive oil about a few Tbsp, 4 or 5 depending on your taste and the number of guesses along with the quantity of the Collard Greens, you want to use. Finally, add the fried mushrooms, and keep stirring till you have a well homogeneous and tasty sauce and cover for about 7 or 10 minutes, till the bell peppers and the onions are halfway cooked, then taste, and if it is needed at ¼ tsp of Himalayan Salt. If no more salt is needed, you are ready for a healthy and delicious lunch or dinner.
Callaloo Comfit goes well with all the grains we listed earlier.
Frequently Asked Questions
What is Callaloo?
Callaloo is a popular vegan Caribbean dish that is packed with nutrients. There are many different takes on Callaloo, but all of them features some type of leafy green vegetable in the amaranth family, while the other ingredients used in the dish tend to depend on location and availability.
Where can I purchase Callaloo?
Callaloo is sold in many grocery stores since it is very easy to grow. If you cannot find callaloo, we recommend using collard greens in this recipe instead.
What are the health benefits of Callaloo?
Callaloo is packed with tons of essential nutrients including iron, fiber, and calcium. It’s also known for being a vegetable that is high in protein, which is great if you are looking for an affordable protein source. It is also full of antioxidants which repair and prevent DNA damage and also helps to prevent cardiovascular disease, strokes, and cancer.
Can I save the leftovers?
Yes! To reheat the Callaloo mushroom, we recommend heating it up on the stove top over medium heat. The leftovers keep well in the fridge for up to 4 days. You can even make a big batch and freeze it for later.
Our next recipe will be Kaysan Rice. Stay tune and follow us on social media for updates!