You’d Better Recognize and Veganize!


Aside from delicious poultry and seafood, as a Caribbean-American fusion caterer I also offer vegetarian and vegan items to my clients. I’ve been asked time and time again how I create “veganized” versions of traditional favorites. So, rather than tell you how I’ve decided to show you with tasty vegan recipes that all of my sumptuous scholars of the culinary arts can try at home.

Buckwheat, Chickpea & Sweet Potato Jamaican Jerk Wrap

You Will Need:

  • Sprouted grain tortillas (or collard greens raw or steamed or gluten-free tortillas to make this recipe GF)
  • Mixed greens
  • Fresh lentil sprouts (optional)
  • 1-2 tbsp clean gluten-free jerk seasoning from a jar
  • Creamy Dairy-Free, Soy-Free Ranch Dressing (homemade is best)
  • 2 cups cooked chickpeas (if from a can, make sure you rinse them off) If you want to go super healthy use sprouted chickpeas.
  • 1 1/2 cups cooked buckwheat
  • 2 cups sweet potato, diced and steamed
  • 3-4 large kale leaves, chopped and steamed for 2 minutes, until tender or to liking.

Steam your diced sweet potato for 15-20 minutes until soft. A great way to tell if your sweet potato is ready is by using a fork to test its tenderness. Your fork should be able to pierce the sweet potato but the potato should not be so soft that it is mushy. It should be firm but still yield to the prodding of the fork. Once your sweet potato is cooked, add it to the bowl containing your buckwheat and chickpeas. Add the chopped kale to the steamer and cook for 5 minutes, or until soft. Mix all ingredients, stir well.



Add some spice to your life! Stir in your jerk seasoning. Store bought jerk seasoning is sold both in dry and wet form. I prefer the wet jerk seasoning. It usually has a more intense flavor. No matter which you buy, start with less and season to taste. If your hand slips and you place a little too much jerk seasoning, don’t worry. The ranch dressing will temper the heat of the jerk seasoning and compliments the spices very well.


Quickly steam your sprouted grain tortilla for approximately 2-5 minutes. Keep in mind that tortillas cook quickly and if overcooked will become extremely soft and then assume a crispier texture, similar to a tortilla chip. Be mindful of your timing.

Time To Veganize Your Taste Buds!

Grab a slated spoon and scoop the vegetable mixture into the warm sprouted grain tortilla. Add your mixed greens and lentil sprouts and top with a dollop of Creamy Dairy-Free, Soy-Free Ranch Dressing. Fold two corners and then neatly roll away from you keeping the contents inside until tortilla resembles a log shape. After preparing this delicious dish, the aroma alone will have you craving for a bite so, take one and enjoy! Not a fan of tortillas? Skip the wrap and toss the mixture onto a fresh bed of spring mix for a delightful salad.

Did you enjoy this recipe? Contact me and tell me what type of sumptuous dishes you would like help creating.

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