Thursday, January 17, 2013

Jerk Pineapple Pasta

Desert Hot Springs, CA

Ah, Southern California Desert.  This is a great spot for winter RVing.  There are palm trees, mountains, and warm days.  The Coachella Valley  has lots of RV parks to chose from, and endless hotels and resorts for the winter vacationer without an RV.  Of course, it is directly on the San Andreas Fault which is scary, buuuut nobody's perfect.  Sean and I decided to stop here to try and find some work at one of the resorts.  The season is just getting started here, so we're hoping it will be an easy transition.  We also have Joshua Tree National Park nearby which is a rock climber's paradise, so we will have lots of fun while we're not working.  

While we are looking for work and getting to know the new neighborhood, I have also been busy trying new things like sprouting grains like wheatgrass, and making homemade probiotics like rejuvelac.  I don't usually have much of a green thumb, but I always like to try something new.  Besides, sprouting a seed is alot easier than keeping that bad boy alive for  an extended period of time!  I took a big gulp of the rejuvelac this morning and I had an immediate incredible burst of energy.  This energized feeling lasted the whole day and evening.  It's absolutely amazing.  I will get into this more after I do a little more research about it.  It's still new to me, and I don't want to misinform anyone.  But as of now, I feel great from drinking it, and I'm thinking of continuing to make it regularly. 

Another thing I notice in this part of California, is the abundance of citrus trees here. It seems that everyone has their own citrus tree in their yard and it is in season here right now!  It's really quite beautiful.  It makes me want to eat something tropical.  The other day I happened to find a great looking organic pineapple and... I was inspired.  

This recipe is for those who are not afraid of some spicy heat!  The jerk sauce also makes a great marinade for tofu or seitan and can easily be applied in other dishes.  

vegan jerk sauce, vegan jamaican jerk, jamaican jerk pasta, jamaican jerk linguini
Jerk Pineapple Pasta

Jerk Pineapple Pasta
serves 4  
vegan, oil free, gluten free variation*
For the jerk sauce:
1 scotch bonnet (habenero) or jalepeno pepper, minced
½ cup ketchup
4 green onion, sliced thin on a diagonal
1 tsp fresh ginger, grated
1 tsp thyme
juice of 1 lime
juice of 1 lemon
½ cup pineapple juice
1 tbsp ground allspice
2 tbsp soy sauce or liquid aminos
2 tbsp natural, unrefined sugar
3 cloves of garlic, grated

whisk it all together or process in a food processor

For the pasta:
1 lb  linguini
1 yellow onion (small), chopped
2 cups cauliflower, chopped
1 ½ cup or 15 oz can- navy beans
½ cup mushrooms, chopped
1 cup pineapple, chopped

In a large pot, start boiling water for the pasta.  

While waiting for water to boil, in a large frying pan add cauliflower, onion, and ½ the jerk sauce over medium high heat.  

When water boils add pasta and cook until al dente.  

Once pasta is added, add remaining ingredients to frying pan as well as second half of the jerk sauce.  Turn the heat up to high.

When pasta is done, strain and put back in the large pot.  Stir in the veggies and jerk sauce mixture.  Serve hot.

*For a  gluten free version, use rice noodles, rice, or quinoa instead of the pasta, and liquid aminos instead of soy sauce.

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