{"id":321,"date":"2015-02-07T14:00:35","date_gmt":"2015-02-07T14:00:35","guid":{"rendered":"http:\/\/awaywego-origin.carnival.com\/?p=321"},"modified":"2017-10-04T20:09:18","modified_gmt":"2017-10-04T20:09:18","slug":"garden-food-vegan-callaloo-recipe","status":"publish","type":"post","link":"https:\/\/www.carnival.com\/awaywego\/lifestyle\/food-drink\/garden-food-vegan-callaloo-recipe","title":{"rendered":"Garden Food: Vegan Callaloo Recipe!"},"content":{"rendered":"

I’ve been dreaming up a garden to table series for this blog for a while now… realistically, I don’t think it will be a regular thing, but hopefully an occasional fun (and delicious) addition to the usual\u00a0posts around here. You guys know how I like to think of really creative and original names for things, right? Sure… see examples: “pictures of recently enjoyed things” or “pictures by marlowe.” Super creative, right? Haha. So here we are: Gardenfood. You know,\u00a0food from our garden<\/em>. I’m hoping to share some of the occasional meals we make with things growing in our garden. And even if you don’t grow these things in your garden (ten bucks says most of you don’t grow okra, right?), you can still run to the store, pick up the few ingredients required and maybe a dish. I am hoping to keep all these meals super easy, and\u00a0straightforward\u00a0using\u00a0minimal ingredients.<\/p>\n

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As\u00a0I mentioned recently<\/a>, I’m doing a girls trip soon! Actually, really soon, like, in a few days! But, what I don’t think I mentioned is Marlowe will be joining me on this girls trip—\u00a0and it will be her first time out of the country! Hard to believe, since\u00a0she went all the way to Hawai<\/a>i— and Hawaii can sometimes feel like another country! Well, we’re super excited, obviously. We’re also looking forward to teaming up with Carnival<\/a>\u00a0for a what will be an absolutely amazing getaway— packed with sparkles, french fries, beautiful blue ocean— and probably a good amount of pictures of me with my feet up \ud83d\ude09 I was sort of bummed when Alex said he wouldn’t be getting away with us (the restaurant industry is tough in season!), but super excited to bring Laura— my cruise partner in crime. We both agreed this time there would be more sunscreen for her and that\u00a0I’d\u00a0go\u00a0to\u00a0bed\u00a0earlier. We’re pretending we’re practically cruise experts by now.<\/p>\n

I’ve been doing a bit of prep for the trip with Marlowe, hoping it\u00a0will\u00a0help\u00a0her be comfortable with all the scenery\u00a0changes— it’s an 8 day trip! I mean, she’ll probably do great, she’s always been awesome at travel, but it’s better to be safe than sorry. It’s been exciting to tell her about the places we’ll go, and the things we’ll see (volcano obsession!), and the food we’ll eat. Well, this week, in the excitement of traveling to tropical islands, we put together a typical Caribbean\u00a0dish: callaloo.<\/p>\n

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Now, this dish varies tremendously from island to island. Each place has it’s own unique take on how this dish should be made. For us, it was a no brainer— use not only the extra greens from the garden, but also our growing okra (which is not a common ingredient most places). Some countries use coconut milk, some don’t— but I think you guys know I have a pretty big obsession with coconuts by now, so of course we used it too! I think you’ll like our island-vibe garden meal(s) as much as we do. I’m pretty certain (as long as you like coconut), you’ll enjoy my take on a traditional calalloo \ud83d\ude42<\/p>\n

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Vegan Caribbean Callaloo\u00a0<\/strong><\/p>\n

Ingredients:<\/p>\n