Bermuda Inspired Meal

So, since I wasn’t able to partake in the local delicacies in Bermuda, I figured I’d come home and make vegan versions of their traditional dishes. If you’ve been to Bermuda or just want to capture the flavors of the island, be sure to try my vegan versions of traditional faves below, Fish Chowder, Dark and Stormy & Rum swizzle!

Vegan Fish Chowder

• 3 tablespoons grapeseed oil
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• I cup finely chopped carrot
• 1 1/2 cups peeled chopped tomato
• 1 teaspoon finely chopped garlic
• 4 ounces all-purpose flour (gluten free, if desired)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 8 cups seaweed stock (soak 8 to 10 kombu slices in 8 cups of water for 6 hours, strain seaweed out, leaving the broth)
• 2 cups pressed, drained, marinated and crumbled extra firm tofu (marinate in seaweed stock)
• 1 ounce black rum
• 1 ounce vegan Worcestershire sauce
• 1/2 ounce hot sauce
• Salt and pepper, to taste

Heat up the oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the seaweed stock and bring to a boil, then crumble the tofu into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

Serve with crackers or crusty bread, garnish with sherry pepper sauce and rum and enjoy!

Bermuda Onion Rings

• 2 large Bermuda onions
• 1 cup all-purpose flour
• 2 cups vegan buttermilk (Add 2 teaspoons of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• safflower oil

Cut onions into 1/2-inch slices, and separate into rings. Set aside

Whisk together flour and next 4 ingredients until smooth.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.

Dip onion rings in batter, coating well.

Fry, a few rings at a time, until golden, remove and drain on paper towels. Enjoy while hot!

Dark and Stormy

• 1/2 cup of ice
• 1/2 of a lime, cut in half (1 to squeeze, 1 to garnish)
• 2 ounces Goslings Black Seal Bermuda Black Rum
• 10 ounces of ginger beer

Fill a 12-ounce glass with ice. Squeeze 1 lime wedge over the ice in the glass and drop into the glass. Pour the rum into the glass. Add the ginger beer. Stir lightly and garnish with the other lime wedge.

Rum Swizzle

• 4 ounces Goslings Black Seal Bermuda Black Rum
• 4 ounces amber rum
• 2 ounces natural orange liqueur or triple sec
• 2 lemons, juiced
• 5 ounces fresh pineapple juice
• 5 ounces fresh orange juice
• 2 ounces agave syrup
• 4 dashes organic bitters
• Cracked ice

Add all the ingredients to a pitcher with a tight-fitting lid. Shake vigorously until a frothing head appears. Strain into cocktail glasses and let the fun begin.