Da’ Bahamian Vegan starts his vegan holiday plate with the Jerk Marinated Portobello Steak (mushroom), which can be served solely as a protein alternative or with jasmine rice and greens tossed in your favorite vinaigrette. 

 

This spicy, well-marinated mushroom is sure to bring an element of surprise to your guests. In fact, let them try it before telling them exactly what it is.

 

The holiday season is a time to eat, drink and be merry. And Da’ Bahamian Vegan knows that no holiday meal would be complete without the comforting flavor of pumpkin and rich, aromatic spices like sage. 

 

Da’ Bahamian Vegan’s Pumpkin, Barley & Sage Soup is sure to bring out the full essence of a holiday meal that is not only tasty, but hearty from the grain element of barley included in creating this deliciously savory dish.

 

And before guests start hitting up the much-anticipated dessert platter, his Spicy Pasta with Sweet Potatoes is the perfect lay-over to that final plate which will end this vegan culinary holiday eating experience, which by the way, if you haven’t noticed, is supremely healthier.

 

As your dinner nears the end and you are completing your final round of cocktailing – or so you think – everyone’s smiling and having one of those food-induced epiphanies that this will indeed be a magical holiday season. But then in comes the cake! 

 

Like a seasoned, retired acrobat, you masterfully balance a bottle of wine in one hand and a tray of delectable Carrot Cake Mini Bites in the other. 

 

Not like your regular carrot cake, but by no means less worthy, these vegan treats rich in the seasonal cinnamon spice, infused with raisins, walnuts and shredded carrots, add to the familiarity of the traditional Carrot Cake, but with more wholesome ingredients. 

 

This treat will top off Da’ Bahamian Vegan holiday dinner, which is sure to leave your guests slightly shocked but amazed. 

 

Your guests will leave, some on their own accord, others needing assistance, but nonetheless happy.

 

Others will be doubly happy because not only did they have full meals and ate to their hearts content, but for the mere fact that they can rest assured that there will be no holiday over-eaters meeting to attend on Monday or that side-eye from your personal trainer who has the unique ability to tell you exactly what you ate and in what quantity. 

 

Rest assured, if your trainer asks that infamously rhetorical question, “What did you eat over the weekend?” You can answer with one word: VEGAN!

 

Jerk Marinade Portobello Steak:

 

1 tsp. olive oil

 

3 cloves garlic minced

 

2 tbsp. of jerk seasoning

 

3 Portobello Caps

 

Salt and pepper to taste.

 

Instructions.

 

In a small bowl, add olive oil, jerk seasoning and garlic. Let marinade sit for 3-4 hours. Preheat a nonstick sauté pan over medium high heat. Sear Portobello’s on one side undisturbed for 5 minutes. Turn and sear on other side. If Portobello’s are browning to fast, lower heat. Once both sides are seared, place Portobello’s on a plate and slice diagonally as you would a piece of steak.