Chef Troy Levy Archives - Forks Over Knives

Grilled Pineapple with Minty Mango Nice Cream

Chef Troy Levy — Thu, 22 Aug 2024 17:16:20 +0000

The caramelized flavor of grilled pineapple is a mouthwatering treat all on its own; basted with a maple-jerk sauce and served alongside mint-infused mango nice cream, it’s a party-worthy dessert. Fresh mint gives the mango nice cream a blast of fresh flavor that complements the sweet taste of the mango and the spicy jerk seasoning. Be sure not to overprocess the nice cream, or it will begin to melt.

Tips:

Gluten-free: This is gluten-free if you use jerk seasoning that’s gluten-free.

Freeze ahead: This recipe calls for frozen mango, so be sure to have that ready.

For more inspiration, check out these tasty ideas:

Caramelized Pineapple Nice Cream
Mango Ice Cream
Grilled Peaches with Basil-Peach Nice Cream
Or check out this full round-up of Nice Cream Recipes for Hot Summer Days

Yield: Makes 4 cups pineapple + 3 cups nice cream

Time: 25 minutes

3 cups frozen mango chunks
½ cup unsweetened, unflavored plant-based milk
¼ cup pure maple syrup
½ teaspoon pure vanilla extract
1 tablespoon fresh mint leaves
1 pinch sea salt (optional)
2 tablespoons packed brown sugar
½ teaspoon grated fresh ginger
½ teaspoon salt-free or low-sodium jerk seasoning blend
1 small pineapple, peeled (optional) and sliced

Instructions

For nice cream, in a food processor or high-power blender combine mango, milk, 2 tablespoons of the maple syrup, the vanilla, half of the mint, and the salt (if using). Process until smooth and creamy, stopping a few times to scrape down sides of bowl. Transfer to a freezer-safe container and freeze until ready to serve.
For grill sauce, in a small bowl stir together brown sugar, ginger, jerk seasoning, and the remaining 2 tablespoon maple syrup.
Brush pineapple slices on all sides with grill sauce. Grill pineapple slices on the rack of an outdoor grill directly over medium heat 4 to 8 minutes per side or until lightly charred.
Cut grilled pineapple slices in half or into wedges and serve with nice cream. Garnish with the remaining mint.

The post Grilled Pineapple with Minty Mango Nice Cream appeared first on Forks Over Knives.

Herbed Quinoa with Kale

Chef Troy Levy — Tue, 30 Jul 2024 17:59:40 +0000

This herbed quinoa from Jamaica-born Chef Troy Levy is excellent served with Levy’s scrumptious 4-Bean Ital Stew or any other stew. It’s also great as a base for a quinoa salad, or simply served as a side dish. Fragrant with fresh thyme and cooked in vegetable broth, the quinoa takes on a rich, earthy flavor while retaining its delicate nuttiness. Curly kale adds color and a chewy bite; feel free to use spinach or other greens if that’s what you have. For the best results, rinse the quinoa to remove any bitterness, and let it rest a few minutes after it’s done cooking so it gets nice and fluffy.

For more inspiration, check out these tasty ideas:

Power Berry Quinoa and Kale Salad
Quinoa Tabbouleh with Pomegranate Seeds
15-Minute Quinoa-Slaw Bowl
Or check out our delicious collection of quinoa recipes.

Yield: Makes 6 cups

Time: 32 minutes

2 cups dry quinoa
4 cups low-sodium vegetable broth
2 sprigs fresh thyme, leaves chopped
Sea salt, to taste
1 cup chopped curly kale, tough stems removed

Instructions

Place quinoa in a fine-mesh sieve. Rinse under cold running water at least 1 minute. Drain well.
In a medium saucepan combine quinoa, broth, thyme leaves, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until all liquid has been absorbed. Remove from heat. Cover and let rest 5 minutes. Fluff grains with a fork. Stir in kale. Serve hot.

The post Herbed Quinoa with Kale appeared first on Forks Over Knives.

4-Bean Jamaican Ital Stew

Chef Troy Levy — Tue, 30 Jul 2024 17:58:04 +0000

Ital stew is a classic one-pot Jamaican dish from the Rastafarian faith, made with root vegetables cooked in coconut milk. This extra-hearty version from Chef Troy Levy includes a medley of four beans, taro root, sweet potato, and calabaza squash. You’ll need to soak the beans overnight, so get those going the night before. It’s customary to use fresh coconut milk in ital cooking, but canned lite coconut milk works here, too. Seasoned with ground turmeric, ginger, allspice, and fresh thyme, this good-for-you-stew has a warm flavor that delights the taste buds. Fresh Scotch bonnet (or habanero) chile adds fiery heat to the dish; leave it out if you’re serving this to children. Serve over quinoa, brown rice, or Chef Troy’s tasty Herbed Quinoa with Kale (as pictured above) for a satisfying meal.

Tips

Calabaza Squash: Calabaza squash, also called Cuban squash or West Indian pumpkin, is a tropical winter squash. If you can’t find it in your store, use kabocha, acorn, or butternut squash instead.

Lima beans: Lima beans are also called butter beans. Use small lima beans for this recipe, as large lima beans will need a longer cooking time.

Gloves: Wearing gloves is advised when cooking with super-hot chiles like Scotch bonnet chile or habaneros, as they contain oils that can irritate your skin and eyes.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 1 day 75 minutes

8 cups low-sodium vegetable broth
¼ cup dried small lima beans, soaked overnight (see tip, recipe intro)
¼ cup dried black beans, soaked overnight
¼ cup dried kidney beans, soaked overnight
¼ cup dried chickpeas, soaked overnight
2 cloves garlic, minced
3 bay leaves
1 cup coconut milk (fresh or canned lite)
1 medium carrot, finely chopped
3 scallions, chopped
½ teaspoon grated fresh turmeric (or 1 pinch dried)
½ teaspoon grated fresh ginger (or 1 pinch dried)
1 cup peeled and finely chopped calabaza squash
1 taro root (about 8 oz.), peeled and chopped
1 medium white sweet potato (boniato variety), chopped
1 fresh Scotch bonnet chile or habanero chile, whole (see tip, recipe intro)
1 small onion, finely chopped
5 sprigs fresh thyme
1 tablespoon coconut aminos
½ teaspoon ground allspice
Sea salt, to taste (optional)

Instructions

In a 6-quart pot combine the first seven ingredients (through bay leaves). Bring to boiling; reduce heat. Cover and simmer 30 minutes or until beans are tender, adding coconut milk halfway through cooking. Add carrot, scallions, turmeric, and ginger; cook 5 minutes. Add squash, taro root, and sweet potato; cook 5 minutes more.
Stir in the remaining ingredients. Bring to boiling; reduce heat to medium. Cover and simmer 20 minutes or until taro is fork-tender. Remove and discard Scotch bonnet, thyme sprigs, and bay leaves.
Serve immediately on its own or over Herbed Quinoa with Kale or any cooked whole grain of your choosing.

The post 4-Bean Jamaican Ital Stew appeared first on Forks Over Knives.

Tropical Fruit Salad with Ginger-Lime Dressing

Chef Troy Levy — Wed, 29 May 2024 17:22:19 +0000

When Chef Troy Levy was growing up in the hills of Glengoffe, Jamaica, he kept cool by eating water-packed fruits and vegetables, which inspired this stunning tropical fruit salad. Sweet watermelon combines with juicy papaya, crisp cucumber, and tangy pomegranate seeds to create a drip-down-your-chin-delicious salad that’ll wow any crowd. A lemongrass-infused ginger-lime dressing lends bright flavor, with nori flakes and dulse flakes and crumbled dried oyster mushrooms adding salty and umami notes that complement the sweet fruit. Round things out with fresh herbs and peppery radishes. Use the sweetest, juiciest watermelon you can find for this refreshing salad!

Tip: A simple way to chop lemongrass is with a small food processor. Just be sure to remove the tough outer leaves first.

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 15 minutes

1 stalk lemongrass (tough outer leaves removed), finely chopped (see tip)
1 tablespoon coconut aminos
1 tablespoon nori flakes
2 teaspoons dulse flakes
1 teaspoon lime zest
1 clove garlic, minced
½ teaspoon grated fresh ginger
3 cups 1-inch cubes watermelon (preferably Crimson Sweet variety)
1½ cups sliced cucumber
1 cup peeled and chopped papaya
½ cup pomegranate arils
½ cup thinly sliced radish
1 tablespoon crumbled dried oyster mushrooms
½ teaspoon chopped fresh cilantro
½ teaspoon chopped fresh mint

Instructions

For dressing, in a jar combine the first seven ingredients (through ginger). Add lid; shake well.
In a large bowl combine the next seven ingredients (through cilantro). Add dressing; toss to coat. Garnish with mint.

The post Tropical Fruit Salad with Ginger-Lime Dressing appeared first on Forks Over Knives.

Spicy Jerk Mushroom Kabobs with Mango Salsa

Chef Troy Levy — Fri, 24 May 2024 17:42:00 +0000

Jamaica-born Chef Troy Levy serves up a taste of the healthy plant-based Rastafarian cuisine known as ital with these scrumptious jerk-seasoned mushroom kabobs. A fresh and colorful mango salsa adds a divine juicy element to the meal, with Scotch bonnet chile (or habanero) adding intense spicy flavor; if you prefer less heat, use it sparingly, remove the seeds first, or leave it out altogether. The combination of sweet mango salsa with char-grilled umami-rich mushrooms is a match made in grilling heaven! Serve these spicy tropical kabobs as an appetizer at your next cookout, or alongside your favorite veggie burger.

Tips: Wearing gloves is advised when cooking with super-hot chiles like Scotch bonnet chile or habaneros, as they contain oils that can irritate your skin and eyes.

Use flat skewers, if you can, to keep the mushrooms from moving around and falling apart.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 kabobs + 2 cups salsa

Time: 75 minutes

48 1½- to 2-inch diameter fresh mushrooms, such as baby bella, wiped clean and halved (about 2 lb.)
¼ cup balsamic vinegar
2 tablespoons salt-free or low-sodium jerk seasoning blend
¼ teaspoon sea salt
1 ripe mango, peeled, pitted, and finely chopped (about 1½ cups)
¼ cup finely chopped red and/or green bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
¼ teaspoon finely chopped fresh Scotch bonnet or habanero chile (see tip)
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
½ of a fresh jalapeño chile, thinly sliced (see tip)

Instructions

Place mushrooms in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together vinegar, jerk seasoning, salt, and 2 tablespoons water. Pour marinade over mushrooms. Seal bag and turn to coat mushrooms. Chill 30 minutes.
Meanwhile, for mango salsa, in a bowl combine the next five ingredients (through Scotch bonnet). Add lime juice and orange juice. Toss to coat.
Thread about six mushroom halves onto a 10-inch skewer, inserting skewer into the base of each cap, parallel to the stem, to prevent splitting. Repeat with remaining mushrooms. Reserve marinade.
Grill kabob over medium-high 10 minutes or until just tender and slightly charred, turning halfway through and basting with reserved marinade. Serve kabob over mango salsa. Top with sliced jalapeño.

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