Jerk 3-Ways

I love the spicy, sweet, and earthy taste of jerk; it may be linked to my Jamaican ancestry or simply to my love of bold, well-balanced flavors. Either way, I enjoy jerk seasoning many ways: tossed with roasted root vegetables and chickpeas for a warming, plant-based main; blended into a smoky, tangy cashew cream that dresses grilled eggplant or jackfruit “steaks”; and stirred into coconut rice with black beans for a fragrant, comforting side that carries heat and sweetness in every bite.

Here are three recipes for you to try.

I added a little gravy to these meatballs. They were great with mashed potatoes.

Quick and easy, spicy meatloaf. This one you have to try.

I used my classic wing recipe (yuba & king oyster mushrooms) and made them into Jerk Wings.