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Chef Vanessa channels her Haitian heritage with this hearty and flavorful vegan dish, packed with a variety of vegetables including tomatoes, chayote squash, Japanese eggplant, cabbage, carrots, spinach, and red bell pepper. As they slowly simmer in vegetable stock, they’re infused with the rich flavors of classic Haitian epis (herb and garlic paste). She serves a hearty portion over a bed of Jasmine rice cooked with black beans and creamy coconut milk. The side of sweet fried plantains complete this island-inspired feast.

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Nutritional facts

Protein

10g

Carbs

93g

Calories

590

Fat

19g

Ingredients

Canola and Olive Oil BlendCanned Black BeansCarrotsPlum TomatoCoconut OilPlantainSpinachVegetable BaseGarlicJapanese EggplantCoconut MilkJasmine RiceKosher SaltCloveShallotCabbageApple Cider VinegarThymeGreen OnionRed Bell PepperCanola OilItalian ParsleyChayote Squash

Reviews

4.5

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Based on 288 reviews

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Scott Gusenfitter · 02/05/25

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About Vanessa Cantave

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Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in New York City, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.

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