Inspired by: Mofongo Base: Roasted green plantains mashed with garlic, parsley, and a splash of lemon Topping: Sautéed mushrooms, onion, tomato Side: Cucumber and avocado salad (PM only if including avocado)
Inspired by: Haitian Legume Stew: Eggplant, chayote, carrot, mushroom, onion, garlic, tomato Side: Baked plantain slices + fresh parsley Garnish: Lime and shredded green cabbage
Inspired by: Flying Fish & Cou-Cou Base: Steamed squash + okra whipped with lemon Topping: Tomato, garlic, onion, parsley Side: Sautéed greens or zucchini
Inspired by: Curry Chicken with Roti Main: Curried squash, carrots, and mushrooms with turmeric, garlic, cumin, coriander Side: Mashed pumpkin with parsley and lemon Optional Wrap: Steamed collard greens used as a roti substitute
Inspired by: Jerk Chicken with Rice & Peas Main: Roasted sweet potato, zucchini, and mushrooms seasoned with jerk spices (thyme, garlic, scallion, allspice, lemon) Side: Steamed callaloo (or kale/spinach) Optional Add-On (PM only): Coconut drizzle
Inspired by: Rustic veg-heavy Luxembourgish dinners Stew: Carrot, leek, celery, garlic, kabocha squash Side: Steamed beet greens or spinach Finish with: Lemon juice and fresh parsley
Inspired by: Rösti (crispy potato pancake) Base: Oven-baked grated sweet potato & parsnip rounds Side: Braised red cabbage with apple (PM only if using fruit) Topping: Fresh herbs and onion
Inspired by: Dutch stamppot (mashed veg + sausage) Mash: Sweet potato + sautéed kale + celery root Topping: Garlic mushroom crumble or dulse “bacon” bits Side: Cucumber-herb salad with lemon
Inspired by: Austrian goulash Base: Carrot, tomato, sweet potato, onion, mushroom Spices: Paprika, garlic, bay leaf, black pepper Garnish: Parsley and lemon zest
Inspired by: Belgian vegetable platters Veggies: Beet, carrot, parsnip, squash, and celery root Sauce: Lemon + garlic + parsley “aioli” using blended zucchini base Optional: Sprinkle of dulse for depth
