What do you do in the middle of a pandemic in your van in the middle of nowhere? You make an epic feast with all the items from your pantry, that’s what. Head down to the bottom of the page for a link to @letsplayrideandseek YouTube video showing how they made it!
Chef Natalie’s pandemic survival meal
Coconut & Sofrito Black-eyed Peas, smothered in Umami Tomatoes, topped with Blood Orange Slaw and served over Puerto Rican Fry BreadThis dish features a number of smaller dishes combined to make Chef Natalie’s Pandemic survival meal, the video can be seen on YouTube below.We love this low-cost meal because it uses mostly non-refrigerated, long-lasting pantry ingredients, so it’s perfect for when you’re trying to stay at a camp as long as possible during a pandemic. It also happens to be protein packed and VEGAN. Win win
Ingredients
For the fry bread
- 2 cup All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 tsp Anatto
- 1 cup Canned coconut milk
For the sofrito
- 1 Bell pepper
- 1 Tomato
- 1 Yellow onion
- 3 Garlic cloves
- 1 Cilantro
- 1 Hot pepper
- Salt & pepper
For the coconut black eyed peas
- 8 oz Dried black eye peas
- 1 Coconut milk
- 1/2 cup Sofrito
- 1 tbsp Oil
For the umami potatoes
- 4 Roma tomatoes
- 1/2 Garlic
- Marinade
- 1 tbsp Oil
- 1 tbsp Liquid aminos / soy sauce
- 1/2 tsp Apple cider vinegar
- 1 tsp Maple syrup
- 1/4 tsp Liquid smoke
- Salt & pepper
- 1/8 tsp Paprika
- 1/8 tsp Dried porcini mushroom powder
For the fresh crunch slaw
- 1 1/2 cup Purple cabbage
- 1 tbsp Cilantro
- 1/2 Blood orange
- Salt
Instructions
For the Fry bread
- Mix dry ingredients, add coconut milk, combine to form a ball, knead for a few minutes. Place damp towel over bowl. Rest for 30 minutes. On lightly floured clean surface, roll the dough out until thin. Cut the dough using a round cookie cutter (or cup, whatever you have on hand). Add a generous amount of oil to a shallow sauce pan or cast iron, heat to 350f (med-high). Once the oil is hot, drop the dough circles into the pan. Fry on each side 2-3 minutes or until golden brown. They should puff slightly. After removing them from the pan, place them on a towel to dry. Add a pinch salt while they are still hot
For the sofrito
- Option 1: Chop all ingredients roughly, then add to blender and purèe
- Option 2: Mince all ingredients until close to purèe textureAdd the mixture to a storage container of choice, store in the fridge. Use 1-3 tbsp to flavor your rice, pasta, stews, soups, etc..
For the coconut black eyed peas
- Add oil and sofrito to pan and sautè for a few minutes. Add the peas and coconut milk and simmer 10-15 minutes or until creamy texture is achieved. Add salt to taste.
For the umami tomatoes
- Preheat oven to 375f. Line baking pan with aluminum foil. Mix marinade ingredients in a bowl. Add tomatoes and garlic cloves to marinade and mix until well coated. Place mixture into foil lined pan. Cook 25-30 minutes or until tomatoes are blistered and garlic is soft.
For the fresh crunch slaw
- Add ingredients to a bowl and mix until combined.
Nutrition
Calories: 1367kcalCarbohydrates: 199gProtein: 48gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 975mgPotassium: 2658mgFiber: 25gSugar: 28gVitamin A: 4523IUVitamin C: 185mgCalcium: 308mgIron: 19mg
Tried this recipe?Let us know how it was!
