“How is everyone? I hope well! I’m back and relaxed after a week off enjoying the madness that was Trinidad & Tobago Carnival. Now, it’s back to the kitchen, but I’m not feeling for anything too heavy or time-consuming. This vegan menu fits the bill for when you want something elegant and easy to enjoy, either on your own, or with others!
We’ll start off with my glam approach to Trinidad Corn Soup, a Carnival time staple and pair it with Eggplant ‘Parm’ sandwiches on crusty Ciabatta bread. Then to finish it all off a light and divine Chocolate Cassava pudding!
Playing us through the show, local electro artist and thereminist Corey Wallace a.k.a Coreysan. His new album is coming out and we’ll be treated to its title track, as well as an old fan favourite
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The Menu:(recipes coming soon!)
• Veganized Trinidad Corn Soup
• Vegan Eggplant ‘Parm’ Sandwiches
• Chocolate Cassava puddingWine Pairing Notes: Thinking a Monkey Bay Sauvignon Blanc will pair well. Expect my thoughts after the show!
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Tune in tomorrow night 7p.m. EST for the 4th episode of “Sweet Han’: Caribbean Cooking with Sarina”! The live stream will be posted on my Twitter, Facebook, and G+ accounts.
For past episodes of “Sweet Han: Caribbean Cooking with Sarina” visit ow.ly/g10m1










This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
