Organic Vegetables

Loma Linda Taco Stuffing Samosas

Loma Linda Veggie Dog in Blanket

Loma Linda Jollof FriChik and Rice

Loma Linda Veggie Dog in Blanket

Enjoy the flavors of Loma Linda Linketts in this meat-free vegetarian alternative to pigs in a blanket. Each veggie dog contains one Linkett wrapped inside a crescent roll, and is an upgrade to the iconic appetizer while staying just as easy to make. After baking the veggie dogs, dip in your favorite dressing or ketchup to enhance the taste of this crowd-pleaser.

Serving Size: 20 Dogs in Blankets

  • 1 can Loma Linda Linketts, drain juice

  • 8 oz can crescent rolls

  • 1 cup favorite dip dressing

 

Preheat oven 375F. Lay crescent roll dough on flat surface and using a rolling pin flatten out the dough.

With a paper towel pat any liquid off each linkett. Cut each linkett in half and place on a plate.

Using a knife cut crescent dough into 3 inch squares. Roll each linkett in each square.

Place on a baking sheet seam side down and bake for 13 minutes or until golden brown. Serve with favorite dipping sauce.

If favorite dipping sauce is not available then ketchup is also great. Enjoy and share.

Loma Linda Jollof FriChik and Rice

Enjoy this version of Jollof, a classic West African dish that combines spicy rice with fried bananas or plantains. Created using FriChik and packed with delicious herb flavors, this unique banana-based meal tastes great when topped with vegetables. FriChik Jollof is also completely vegetarian and healthy, and is bound to please all who try it.

  • 1 can FriChik Original

  • 1 cup brown rice (short or long grain)

  • 1 tbsp vegetable oil

  • 1 small onion, chopped

  • 1 Scotch bonnet pepper, seeded, minced

  • 1/2 large red bell pepper, chopped

  • 1 clove garlic, minced

  • 1/2 cup fresh or canned tomatoes, chopped

  • 2 cup water

  • 1 tsp dry thyme leaves

  • 1 tsp curry powder

  • 1/2 tsp ground coriander seed

  • 1/4 tsp onion powder

  • 1 bay leaf

  • 1/4 tsp salt (or to taste)

  • 1 tbsp butter or margarine

  • 2 firm bananas (or 1 ripe plantain), cut in 1/3″ slices

 

Rinse rice well. Drain and set aside.

In a heavy 2-quart or larger pot on a medium low setting, heat the oil. Add onion, Scotch bonnet pepper, red bell pepper, and garlic. Saute 3 minutes.

Add drained rice and saute 2 minutes more.

Stir in tomatoes, water, thyme, curry powder, coriander seed, onion powder, bay leaf, salt, and FriChik with its gravy. Bring to boil and stir. Cover tightly, reduce heat to lowest setting, and simmer 35 minutes.

While the Jollof is cooking, melt the butter in a skillet and fry the banana slices about 2 minutes on each side, or until golden. Remove skillet from burner and place bananas in a holding dish to avoid over-cooking.

Remove bay leaf. Place Jollof mixture in a serving bowl. Add banana slices to the sides and/or top of the dish. Serve hot.

Loma Linda Garden Burger with Avocado Mint Aioli

Loma Linda Garden Burger with Avocado Mint Aioli

Enjoy one or several of these Vege-Burger-made mini patties, placed in a bun with a bounty of garden vegetables and topped with a refreshing avocado mint aioli. Perfect for a weekend brunch, each burger is completely vegan but still contains a hearty and solid texture to the patties. Pair with fries or a salad and for a full and delicious meal.

Serving Size: 1 Burger

For Vege-Burgers:

  • 1 cup Loma Linda Vege-Burger 

  • 2 buns of your choice

  • 1 red onion

  • 1 beetroot

  • 1 tomato

  • 1 carrot

  • 1 spinach

 

For Avocado Mint Aioli:

  • 1 1/2 ripe avocados

  • 2 tbsp vegan mayo

  • 1 clove garlic

  • 1 tsp lemon juice

  • 2 tbsp fresh mint, chopped

  • Salt/pepper to taste

 

To from burger patties, first take a spoonful of the Loma Linda Vege-Burger Mix and form into a patty.

Roast on a non-stick skillet on both sides till brown and crispy. Keep Aside.

For avocado mint aioli, take all the ingredients listed and blend into a smooth dressing. Keep aside.

Cut the tomato, beetroot and onion into thin slices (you can also cut carrots into slices or spiralize for an interesting look).

To assemble burgers, first toast the buns (optional). Place spinach leaves on bottom half of the bun. Next, place the patty followed by the vegetables.

Top it with a spoonful of avocado mint aioli and place the top half of the bun, coating the face-down part with the aioli.

Loma Linda Taco Stuffing Samosas

India inspired samosas which will remind you of all that you love in a Taco – crispy, crunchy and delicious!

Bake a delicious savory pouch with these Indian-inspired and entirely-vegan samosas. Crispy and crunchy, each samosa is packed with vegetables and Loma Linda Taco Filling before being wrapped in a spring roll sheet and shaped into a triangle. Fry each samosa to a golden brown before serving with salsa to enjoy the plant-based flavors of Taco Filling in a new way.

Serving Size: 60 Samosas

  • 1 lb Loma Linda Taco Filling

  • 20 spring roll sheets, frozen or fresh

  • 1 can black beans

  • 2-3 spring onions, finely chopped

  • 1 tbsp tablespoon fresh coriander, finely chopped

  • 1 cup frozen corn

  • 1 tbsp taco seasoning

  • 1 tbsp all-purpose flour

  • 2 tbsp water

  • Oil for frying

In a bowl, take the Taco Filling and add in black beans and corn. Mix and microwave for 2 minutes.

Next, add in chopped spring onions, fresh coriander and taco seasoning. Mix well. The samosa filling is ready.

Stack all the spring roll sheets together and cut into 3 parts of equal width (you should get a total of 60 wrappers)

Take a bowl and mix water with all purpose flour to form a paste. Keep aside.

Take one strip of the spring roll sheet. With the help of a pastry brush, apply a thin film of flour paste on the sides of the strip.

Gently place 1-2 teaspoons of stuffing on one end of the strip and gently fold it in a zig zag formation to form the triangular shape of the samosa. Seal the edges with the flour paste as needed and place on a plate. Repeat this with all the strips and filling.

Heat the oil in a deep pan. When hot, add a couple of samosas at a time and fry both the sides till golden brown. Serve with your favorite salsa.

To make these healthier, you can bake them instead. Brush both sides of the samosas and bake at 375F for 20-25 minutes. Flip them at half baking time to get even color on both sides. 

For a variation, try phyllo sheets and bake. Do not fry when using phyllo sheets

All retail prices are in US Dollars and in your local currency, ( BBD $, T&T $, CAN$, UK Pounds, Euros or Indian Rupees  for customers from abroad wanting to purchase items for their families in Saint Lucia). All prices are inclusive of VAT if applicable.  Products available in many leading supermarkets on the island. Prices are constantly being updated. Items advertised may not be in stock. Our Customer Service will respond to you as promptly as possible by email, telephone or via our website chat.

You can also contact us by sending your queries or orders to us via WhatsApp at 285-8555.

Contact us

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Monument Road, Morne Fortune

Castries, Saint Lucia.

​Tel: 758-484-0155

sales@jtcstore.com

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Monument Road, Morne Fortune,

Castries, Saint Lucia.

sales@jtcstore.com

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