Vegan Foods

Cooking with Jahdon | Food


Rice is more than a vehicle for gung peas and kidney beans. Its unlimited versatility soaks up flavors, turning it into a delicious meal on its own or as a side dish that can enhance any type of cuisine. Think beyond fried rice and go for healthier options, says reggae recording artist Jahdon. He experimented with different types of grains, including brown rice, wild rice, and quinoa.

“These grains are very nutritious and have many health benefits; rich in fiber and vitamins that [are] good for cleansing the body. I stopped eating meat in high school, but still included fish in my diet; that’s where I started [to] explore what I could cook, ”said Jahdon Food.

He launched a series on his YouTube channel called ‘Cooking With Jahdon’, where he walks viewers through the steps of creating quick and easy vegan meals. Jahdon’s specialty is creating one-pot rice recipes, and although wild rice is technically not rice, but a seed of a species of aquatic grass, it is gaining popularity as a substitute.

He said, “I make one of the best seasoned wild rice dishes using Jamaica’s national fruit, ackee. We mix that with the quinoa, cook it all in one, and you have a simple, satisfying, and flavorful vegan meal the whole family will love. Some may not be strictly one pot recipes due to the steps, but they are all easy. “

Below are the four healthy rice recipes recommended by Jahdon. Give it a try and don’t be afraid to get creative.


Preparation time: 20 minutes

Cooking time: 40 minutes



1 cup of wild rice

1 cup of quinoa, steamed like regular rice in water with a little grapeseed oil

2 tomatoes

2 cups of coconut milk

Coconut oil

1 onion, chopped

Cut the green beans

1 sweet pepper

1 Scotch bonnet pepper

Chilli seeds

Natural herbs and seasoning



1. Get some chickpeas and put them in water to soak them (canned chickpeas are also an option).

2. Soak wild rice for two to three hours in water or under pressure for half an hour (to help shorten cooking time).

3. Blend the coconut.

4. Add the chickpeas, quinoa and wild rice to coconut milk. Cook for 45 minutes or until the wild rice begins to burst.

5. Clean, wash and then bring the ackee to a boil.

6. Chop the onion, tomatoes, natural herbs, seasonings, Scotch bonnet pepper and shallot.

7. Heat the coconut oil (or grape seed oil) and fry the seasonings.

8. Toss in the cooked ackee for one to three minutes, then add the wild rice and chickpeas and stir in a saucepan.

CAJUN CREOLE RICE (goes well with brown fish stew)

Preparation time: 10 minutes

Cooking time: 30 minutes


Olive oil or grape seed oil

1 yellow or purple onion

2 stalks of celery

1 green pepper (seeded and diced)

2 garlic cloves, chopped

2 teaspoons of paprika

½ teaspoon of dried oregano

2 sprigs of fresh thyme

¼ teaspoon cayenne pepper

teaspoon of crushed red pepper flakes

1 cup uncooked brown rice

2 cups of vegetable broth

Salt and pepper

1 cap or cup of red beans


1. Sauté vegetable mixture of chopped onion, celery and bell pepper in grapeseed oil for five minutes or until tender. These vegetables are collectively known for Cajun style cooking because they offer distinct flavors.

2. Add the Cajun spice blend and allow them to release the aroma.

3. Add the rice, beans and vegetable broth.

4. Increase the heat to high and bring the mixture to a boil until the rice has absorbed all the liquid, then reduce the heat to low and cover – cook for 20 minutes.


Preparation time: 20 minutes

Cooking time: 40 minutes



1 cup of wild rice

2 cups of coconut milk

3 medium sized mushrooms

1 teaspoon of turmeric

Chopped onions, tomatoes, jalapeños and shallots


1. Cook the chickpeas in water with a little salt.

2. Cook the wild rice alone in coconut milk.

3. Prepare the vegetables and seasonings, cut into small pieces.

4. Fry the mushroom slices as dry as possible.

5. Add a little turmeric to the oil.

6. Transfer the mushrooms to wild rice and coconut milk.

7. Add the fresh seasonings and chickpeas.

8. Mix everything while stirring and steam until the coconut cream rises to the surface of the rice and there is no sign of liquid.


Preparation time: 5 minutes

Cooking time: 30 minutes


1 cup chopped callaloo

1 cup of pak choy

1 cup of parsley

½ cup cilantro

Chopped onions and two garlic cloves, minced

2 cups of rice (your choice)

4 cups of water

Olive oil


1. Puree the parsley, cilantro, onions and garlic cloves with water.

2. Pour a generous amount of oil into a saucepan.

3. Put the rice in the pot, spread an even layer and let it brown lightly.

4. Cook the callaloo and pak choy.

5. Add the mash to the rice and mix evenly.

6. Bring to a boil, then reduce the heat to simmer and cover the pot.

7. Cook for about 15 minutes.

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