CookUnity
meal
meal

Chef Vanessa channels her Haitian heritage with this hearty and flavorful vegan dish, packed with a variety of vegetables including tomatoes, chayote squash, Japanese eggplant, cabbage, carrots, spinach, and red bell pepper. As they slowly simmer in vegetable stock, they’re infused with the rich flavors of classic Haitian epis (herb and garlic paste). She serves a hearty portion over a bed of Jasmine rice cooked with black beans and creamy coconut milk. The side of sweet fried plantains complete this island-inspired feast.

zip code

Nutritional facts

Protein

13g

Carbs

121g

Calories

900

Fat

40g

Ingredients

Canola OilCanola and Olive Oil BlendCanned Black BeansCarrotsPlum TomatoCoconut OilPlantainSpinachVegetable BaseGarlicJapanese EggplantCoconut MilkJasmine RiceKosher SaltCloveShallotCabbageApple Cider VinegarThymeGreen OnionRed Bell PepperItalian ParsleyChayote Squash

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 530 reviews

arrow
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Nichole Erickson · 03/13/25

arrow

More Vanessa Cantave’s delicious meals

arrow
Vanessa Cantave

Vanessa Cantave

Mediterranean Roasted Chicken with Apricots and Olives
Mediterranean Roasted Chicken with Apricots and Olives
Vanessa Cantave

Vanessa Cantave

Spiced Winter Squash & Chestnut Soup
Spiced Winter Squash & Chestnut Soup
Vanessa Cantave

Vanessa Cantave

"Award Winning" Braised Beef Short Rib
"Award Winning" Braised Beef Short Rib
Vanessa Cantave

Vanessa Cantave

Spiced Bread Pudding
Spiced Bread Pudding
arrow

About Vanessa Cantave

chef image

Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in New York City, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.

You can find Vanessa Cantave’s meals in...

Similar meals you may like

arrow
Chris Ratel

Chris Ratel

Crispy Chicken Schnitzel
Crispy Chicken Schnitzel with Mustard Mashed Potatoes & Tomato Salad
Emily Peck

Emily Peck

Mushroom Lentil Bolognese
Mushroom Lentil Bolognese with Reginetti & Fresh Spinach
Pat LaFrieda

Pat LaFrieda

Pulled Pork Barbecue Sandwich
Pulled Pork Barbecue Sandwich with Creamy Coleslaw
Chris Ratel

Chris Ratel

Blackened Shrimp and Grits
Blackened Shrimp and Grits with Bacony Collards Greens
arrow