Lifestyle

Plant-Powered: Preparing the Perfect Lenten Meals

NASSAU, BAHAMAS – Our News stepped into the kitchen with vegan Chef Marlene Mckinney, and she taught the tricks of the trade.

Published

1 year ago

March 11, 2025

Joshua Williams

NASSAU, BAHAMAS – We’re just about one week into the lenten season for those who gave up meat and Our News stepped into the kitchen with vegan Chef Marlene Mckinney, and she taught the tricks of the trade.

The first dish was tasty Jamaican-style bean stew.

First step is cutting all of the vegetables, then adding them with the beans to a pot along with the key ingredient, coconut milk and a type of dumpling called spinners.

Now, for those who prefer something quick and easy, Chef Mckinney surprised the team with a Bahamian dish called mock tuna wraps.

It’s done by mashing chick peas into a paste, adding what she calls “Vegenase”.

While the team didn’t have time to make the vegan cheese cake on camera, she says it’s a combination of several healthy ingredients, the main one, surprisingly tofu.