The Big, Bright Flavors of Summer

Get ready to make your mealtimes sizzle! Ellen Kanner’s new cookbook, Miami Vegan, is a love letter to the bold flavors of this diverse and bustling city.

Fresh and perfect for warm weather, these recipes celebrate “the technicolor, techniflavor fruits and vegetables of the tropics,” infused with the spices of Latin and Caribbean cuisines. Enjoy a taste of the tropics tonight – no matter where you live – with these dishes, adapted from Miami Vegan.

Pimento Cheese

Makes 4–6 servings

YOU’LL NEED

• 1 cup raw cashews, soaked overnight
• 3 Tbsp nutritional yeast
• 1 tsp apple cider vinegar
• 1 tsp paprika
• 1/4 tsp turmeric
• 2 pimentos, canned or jarred, plus 1 tsp juice
• 1 tsp fresh lemon juice
• Sea salt and freshly ground
• pepper, to taste
• Splash of hot sauce or pinch of cayenne (optional)
• 1/2 tsp white miso (optional)
• 1/2 tsp garlic powder (optional)

METHOD

• Drain and rinse the cashews. Place in a food processor and blend until smooth.
• Add the nutritional yeast, vinegar, paprika, turmeric, pimentos and juice, and lemon juice, and blend for 3–5 minutes until very smooth. Add the hot sauce, miso, and garlic powder, if using, and season with salt and pepper. Blend to incorporate then chill for an hour before serving.

Caribbean Pigeon Peas and Rice

Makes 4–6 servings

YOU’LL NEED

• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 green or red bell pepper, chopped
• 1/4 Scotch bonnet pepper or 1–2
• jalapeños, seeded and chopped
• 2 celery stalks, chopped
• 1 large tomato, chopped
• 1 tsp allspice
• 1/2 tsp cumin
• 2 cups cooked or 1 15-oz can pigeon peas, rinsed and drained
• 21/2 cups brown rice, cooked and cooled
• 3 tsp fresh thyme leaves
• 3 tsp minced fresh cilantro
• Sea salt and freshly ground pepper, to taste

METHOD

• In a large skillet, sauté the onion and garlic in a splash of water until softened, about 5 minutes. Add the bell pepper, Scotch bonnet or jalapeño peppers, and celery, and continue cooking, stirring occasionally, for another 5 minutes. Stir in the chopped tomato, allspice, and cumin.
• Stir in the pigeon peas and rice. Reduce the heat to medium and continue cooking, stirring occasionally, for 10 minutes. Stir in the thyme and cilantro and season with sea salt and pepper.

Tropical Slaw

Makes 4 servings

YOU’LL NEED

• 1/2 head Napa cabbage
• 1 red bell pepper
• 2 carrots
• 1/2 jicama
• 1 Tbsp coconut oil
• 1/4 cup fresh lime juice
• 2 tsp Jamaican curry powder
• or other mild curry powder
• 1 tsp coconut sugar or agave
• Sea salt and freshly ground pepper, to taste
• 1/4 cup toasted almonds, coarsely chopped
• Handful of cilantro leaves

METHOD

• Shred the Napa cabbage, bell pepper, carrots, and jicama in a food processor, using the shredder blade, or slice into thin strips with a knife. Place in a large bowl.
• For the dressing, gently heat the coconut oil in a small pot over low heat. Whisk in the lime juice, curry powder, and coconut sugar or agave until smooth and emulsified.
• Season with salt and pepper.
• Pour the dressing over the shredded vegetables and toss to coat. Finish with the almonds and cilantro.