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–+ servings

Chef Natalie’s pandemic survival meal

letsplayrideandseek
Vegan, Vegetarian
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
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner, Outdoor
Servings 2
Diet Vegan, Vegetarian

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
Keyword advanced, complex, pantry essentials, vegan, vegetarian
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