Caribbean Hempfu Tacos (Vegan)

Caribbean Hempfu Tacos (Vegan, Soy Free) created by Ryan Mayall, a great cook and loyal user of Doc’s Jamaican Sauces.

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Thanks to Ryan, we can now claim this recipe as one of our all-time favorites! If you’ve never tried Hempfu before, don’t worry, you’re not alone. We had never even heard of it before Ryan sent us this recipe. It’s awesome stuff, with a much nicer texture than Tofu and a whopping 30 grams of protein per serving! It’s also less expensive than Tofu and can be found in the same cooler cabinet in your local health food store. One package of Hempfu made 10 of these Tacos.


What You Need:

  • 1 pkg Hempfu (refrigerated section in health food stores, usually with or near the Tofu)
  • 4 to 5 Tbs Doc’s Jamaican Jerk Sauce
  • 4 Tbs Liquid Aminos (this stuff is awesome, usually near the soy sauces in health food stores)
  • 4 Tbs honey mustard
  • 3 to 4 Tbs olive oil
  • 2 Tbs real butter
  • ¼ tsp sea salt
  • 10 sections of garlic clove (halved lengthwise)
  • 1 sweet red pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 large bowl of cleaned, torn leaf lettuce
  • 1 pkg soft tortilla shells
  • optional: 2 Jalapeno peppers, sliced thin and dry-pan grilled in a hot, dry frying pan


1. Pre-heat oven to 400 degrees

2. In a bowl, mix 4 Tbs Honey Mustard with 2 Tbs Liquid Aminos and set aside.

3. Clean and tear lettuce and set aside

4. Coat a baking sheet or pan with 1 Tbs olive oil

5. Slice Hempfu into ¼ inch thick pieces and lay them out on the oiled baking sheet

6. Spray all the Hempfu pieces with Liquid Aminos then thickly coat each piece with Doc’s Jamaican Jerk Sauce

7. Slice both peppers into lengthwise sections, about ¼ inch wide. Then slice the red onion into thin sections and halve the garlic clove sections lengthwise.

8. Coat a second baking sheet with 1 Tbs olive oil and spread the sliced veggies evenly on the baking sheet, drizzle or spray 1 or 2 Tbs olive oil over the veggies and lightly salt.

9. Put both baking sheets in the oven on a middle rack, or if your oven is really small, bake them separately.

10. Bake veggies for 15 minutes at 400 degrees

11. Bake the Hempfu for 35 minutes at 400 degrees

12. While everything is in the oven, heat up a large frying pan (cast iron if you have it) to a medium-high level. When the pan is hot toss in a little tab of butter and as soon as it’s melted, put one of the soft tortilla shells on top of the melted butter. Swirl it around in the pan for 35 to 45 seconds, then flip it over (do not add more butter) and it will puff up, Leave it in the pan for 15 seconds after it puffs up then take it out and put it on a dish.

13. Repeat the system from step 12 (butter on one side, dry on the other) for as many tortilla shells as you think you’ll eat, up to 10 shells, and just pile them on top of each other on the dish to use in a few minutes.

Dish it out:

  • On each serving dish, put a bed of lettuce, drizzle a tiny bit of the Honey Mustard/Liquid Aminos mix on the lettuce then lay a warm buttered tortilla shell on top, buttered side up
  • In the middle of the tortilla shell, add 2 or 3 pieces of the baked Hempfu, a few sections of the grilled garlic, some of the grilled peppers and onions, a few of the optional dry-grilled jalapeno slices (if you like it spicy) and then drizzle a little more of the Honey Mustard/Liquid Aminos mixture over all of it.
  • Serve it up and prepare for total bliss!


Coco Bread


  • 2 packets dry yeast
  • 1 tsp sugar
  • ¼ cup warm water
  • ½ tsp coconut extract
  • 1 egg
  • ½ cup warm milk
  • ½ cup warm coconut milk
  • 1 tsp salt
  • 3 ½ cups white flour
  • ½ cup melted butter


  1. Mix yeast, sugar and water together in a large bowl
  2. Beat egg and stir into mixture
  3. Stir in warm milk, warm coconut milk, coconut extract and salt
  4. Stir flour into mixture, ½ cup at a time until dough can be turned out of the bowl
  5. Knead the dough on a floured surface, slowly adding more flour until the dough is stiff. Then knead the dough until the it is smooth (about 10 minutes)
  6. Transfer dough to a clean bowl and add just enough melted butter to coat dough and bowl
  7. Cover with a damp towel and let dough rise for one hour
  8. Transfer the dough to a floured surface and, using a knife, divide the dough into 10 even pieces
  9. Roll each piece into a circle shape (about ¼ inch thick) and then brush each piece with melted butter
  10. Fold each circle in half and brush with butter. Then fold again and brush with butter again
  11. Place folded pieces on a well oiled cookie sheet and then place the cookie sheet on the bottom rack of oven, pre-heated to 425 degrees
  12. Bake until golden brown (about 15 minutes)

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Island Chilli

island_chilliThis recipe makes the most wonderful chili I have ever tasted… and I’m not just saying that because I love our Jamaican Sauces (although I do).  With warm bread for sopping and a bowl of this chili you won’t need another thing to warm you from head to toe and fill you with a feeling of satisfied bliss on a cold winter night.






Roux Ingredients:

  • 1/4 Cup of  Butter (Not margarine)
  • 1/4 Cup of All Purpose Flour (for Gluten Free, use rice flour)


  1. Over a very low heat melt the butter in a large size cooking pot and begin to whisk in a little flour at a time until all of it is mixed into the butter.
  2. Continue whisking for approximately 5 minutes on low heat. The mixture will turn a medium brown to copper color.
  3. Be very careful to not let the mixture burn. If you burn it, start over!
  4. After achieving the desired color, turn heat to lowest setting. Do not allow the roux to remain unstirred on the heat. 

Chilli Ingredients:

  • 1 onion (medium to large)
  • 2 Tablespoons Olive Oil
  • 1& 1/2 Pound ground beef  (we use ground chuck)
  • 1 can of  tomatoes – 28 ounces (we like to use the petite diced)
  • 1 cup water
  • 1 or 2 cans (15oz) beans of your choice, rinsed and drained. (We used Great Northern Beans because it’s what we had in the cupboard.  Patti likes kidney beans but Doc doesn’t)
  • 1/2 Tablespoon to 1 Tablespoon Salt (salt to taste)
  • 1 Tablespoon Cumin
  • 1/4 Cup Doc’s Jamaican Jerk Sauce
  • 1/4 Cup Doc’s Jamaican Hot Sauce


  1. Drain and rinse beans well in a collander (starchy beans will not be your friend in this recipe)
  2. Coarsley chop the onion.
  3. Heat olive oil in a large frying pan and saute chopped onion until tender.
  4. Add ground beef to cooked onion and brown until cooked through.
  5. Drain off excess fat (if you use good quality ground chuck, do not drain)
  6. In the large pot containing the roux, add the can of tomatoes and water and mix well with whisk.
  7. Add salt and cumin and stir.
  8. Add the Doc’s Jamaican Jerk Sauce and Doc’s Jmaican Hot Sauce and mix thoroughly.
  9. Add the beans.
  10. Add sauted the ground beef and onion
  11. Mixing all ingredients together thoroughly, cook over low to medium heat for about 15 to 20 minutes. Stir or whisk off and on during the cooking.
  12. Serve and garnish with cheese, if you like. You can also serve it over pasta or polenta.  DELICIOUS!

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Jamexican Tostadas

tostadasThis mixing of cultures is definitely a mouth-watering Five-Star on the Yum-scale and has the benefit of being easy, fast and inexpensive to put together as a meal.   In all truth, this is straight up Mexican food with one small detour: replacing the Salsa is our Doc’s Jamaican Hot Sauce. I know it doesn’t sound like much, but wait until you taste this. A more perfect union, I can’t imagine.






  • 1 lb Ground Beef
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Ground Cumin
  • ½ tsp Paprika
  • ½ tsp Chili Powder
  • ¼ tsp Black Pepper
  • ¼ tsp Salt
  • 1 pkg Tostada shells
  • 1 can (16 oz) Traditional Refried Beans
  • 1 cup shredded Sharp Cheese
  • 1 cup Shredded Lettuce or Alfalfa Sprouts
  • 6 tsp Doc’s Jamaican Hot Sauce


  1. Using a double-boiler sauce pan, heat up the Refried Beans and keep warm on the stove top.
  2. In a large frying pan, saute the ground beef, adding Garlic, Onion, Cumin, Paprika, Chili Powder, Black Pepper and Salt as it cooks.
  3. After beef and spices are thoroughly cooked together, reduce heat to low, drain most of the fat, cover and leave on the stove-top.
  4. Using one Tostada Shell at a time, with a spoon, add a layer of Refried Beans, then a layer of beef, then about 1 Tbsp of Shredded Cheese sprinkled evenly over the beef.
  5. Add some shredded Lettuce or Alfalfa Sprouts and then sprinkle on about 1 tsp ofDoc’s Jamaican Hot Sauce.
  6. Enjoy!

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Spicy Jamaican Wings

jamaican_wingsThis is a wonderfully easy recipe to make, and hands-down produces the best tasting hot-wings I have ever had anywhere. (makes enough for 4 people)








  • 3 to 4 lbs Chicken Wings (uncooked)
  • 1 bottle Doc’s Jamaican Hot Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Paprika Powder
  • 2 tsp Chili Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt


  1. Pre-heat oven to 350 degrees.
  2. Arrange wings on a cookie sheet in a way that the wings don’t cover each other.
  3. Sprinkle garlic and onion powders over the wings.
  4. Slowly, drip Doc’s Jamaican Hot Sauce as evenly as possible over all the wings, covering them with a thin layer (some will drip off onto the cookie sheet but most will soak into the garlic and onion powder and stay where you want it).
  5. Sprinkle all the remaining spices evenly over the wings.
  6. Put the spiced wings in the oven (uncovered) on the middle rack and bake at 350 degrees for 1 hour and fifteen minutes (You do not need to turn the wings over half way through. They come out GREAT just as they are).

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Caribbean Breakfast Sausage Bites

sausage_bitesThis recipe makes a lot of these tasty bites but it’s worth doing in a big batch. You can freeze the cooked bites in a freezer bag and heat them in a microwave a few at a time whenever you want an easy snack or meal. They are great for breakfast, lunch, dinner or a quick, delicious treat anytime you have company or need to bring a dish to a party.






  • 3 cups Bisquick Mix
  • ¾ cup Doc’s Jamaican Jerk Sauce
  • ¼ cup Milk
  • 1 Tbsp Onion Powder (or ¼ cup very finely chopped onion)
  • 1 Tbsp Garlic Powder (or 2 sections of garlic clove, finely chopped)
  • 1 tsp Salt
  • 2 lb Ground Pork
  • 4 cups shredded Sharp Cheddar Cheese


  1. In a large bowl, add Bisquick Mix, Doc’s Jamaican Jerk Sauce, Milk, Ground Pork, Onion Powder, Garlic Powder, Salt and the shredded Sharp Cheddar Cheese.
  2. Using clean hands, kneed the ingredients until everything is evenly mixed.
  3. Roll mixture into small balls (about ½ the size of a golf ball) and place 1 inch apart on a parchment paper on a cookie sheet (if you don’t have parchment paper use an oiled cookie sheet).
  4. Bake at 325 degrees in a pre-heated oven for 25 minutes on the middle rack (every oven bakes a little differently so if you find the bottoms of the Bites are getting overdone, lower the temperature to 310 degrees and subtract 5 minutes from the cooking time).

Spicy Apricot Dipping Sauce:


  • 1 cup Apricot Jam
  • 4 Tbsp Doc’s Jamaican Hot Sauce
  • 4 Tbsp Brown Sugar (light)
  • ¼ cup water

Mix all ingredients thouroughly in bowl

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Island Egg Rolls

island_egg_rollsOh boy! Wait ’till you try these! You won’t believe how a common egg roll can be transformed into a gourmet feast! Small batch: makes 7 or 8 egg rolls.







Egg Roll Ingredients:

  • 4 cups shredded cabbage
  • ½ chopped green pepper
  • ½ small onion, chopped
  • ½ cup chopped sweet potato
  • ½ cup chopped or shredded leftover beef or pork roast (optional) ½ tsp garlic powder
  • 1/8 tsp salt
  • 4 Tbsp Doc’s Jamaican Jerk Sauce
  • 1 Tbsp olive oil
  • 1 pkg egg roll wrappers
  • 2 or 3 cups canola oil (for deep frying)

Dipping Sauce Ingredients:

  • ¼ cup Apricot jam or jelly
  • 2 Tbsp brown sugar (light)
  • 3 Tbsp Doc’s Jamaican Hot Sauce
  • 6 Tbsp water
  • In a medium bowl, mix Dipping Sauce ingredients together thoroughly and set aside in refrigerator until later.


  1. In a frying pan, heat olive oil and add cabbage, pepper, onion, sweet potato and meat.
  2. Sprinkle mixture with garlic powder and salt and saute for 15 minutes on a medium heat setting.
  3. Turn heat to low and cover pan, cooking on low for another 5 minutes, stirring every minute or so.
  4. Remove from heat and add Doc’s Jamaican Jerk Sauce and mix thoroughly.
  5. On a counter top take out egg roll wrappers one at a time. Lay one wrapper flat and coat the outside edges with water (dip fingers in water and run around the perimeter of the egg roll wrapper.)
  6. Put 1 heaping Tbsp of cooked mixture in the middle of the egg roll wrapper and spread diagonally out in a line, leaving about ¾ of an inch of room at each corner.
  7. Fold one corner over mixture, then fold each side-corner over, toward the middle. Then roll the entire egg roll until the far corner is sealed.
  8. Heat canola oil in a sauce pan (about 325 degrees or until a drop of water spits)
  9. Deep fry 2 or 3 egg rolls in hot oil until they turn a golden brown, turning once (if they turn dark brown quickly, lower the heat on your oil).
  10. Remove and drain on paper towel.
Dip cooked egg rolls in the dipping sauce and eat as finger food! Awesome flavors!


Caribbean Hot Bites

caribbean_hot_bitesThese tasty Parmesan crusted chicken bites are a great Anytime snack!  You can make these ahead of time and warm them up whenever the crowd is ready to munch.






Chicken & Marinade


  • 4 Fresh Chicken Breasts
  • ½ cup Canola Oil 
  • 2 Tbsp Brown Sugar (light)
  • 1 pkg dry Ranch Dressing Mix
  • 3 Tbsp Doc’s Jamaican Jerk Sauce
  • 4 Tbsp Water


  1. Slice Chicken Breasts into sections about ½ inch wide x 1 inch long
  2. In a bowl, whisk Canola Oil, Ranch Dressing Mix, Brown Sugar, Water and Doc’s Jamaican Jerk Sauce (whisk until thick)
  3. Mix in and stir the sliced chicken until the chicken is equally coated, cover and refrigerate overnight (or at least 3 hours)

Breading & Frying


  • 1 cup Bread Crumbs
  • 1 cup Grated Parmesan Cheese
  • 3 cups Canola Oil (for deep frying)
  • Dash of Salt


  1. Mix Bread Crumbs and Parmesan Cheese together in a bowl.
  2. Add the marinated chicken slices a few at a time and cover each piece thoroughly with the breading mixture.
  3. Set breaded chicken pieces aside on a plate.
  4. In a small to medium size cooking pot, heat Canola oil to about 325 degrees.
  5. Deep fry breaded chicken a dozen pieces at a time. When they are golden brown, remove from hot oil and place on paper towel to drain.
  6. Repeat until all the chicken pieces are cooked and drained.
  7. Lightly salt fried chicken, then put all the cooked pieces in a large bowl.

Spicy Dipping Sauce:


  • 4 Tbsp Butter
  • 4 Tbsp Doc’s Jamaican Hot Sauce


  1. In a microwave-safe bowl, melt the butter in the microwave (about 30 seconds on high).
  2. Add Doc’s Jamaican Hot Sauce and mix thoroughly.
  3. Pour the mixture over the cooked chicken pieces and carefully toss to spread the Wing Sauce evenly.
  4. Serve and enjoy!

*If you make these ahead of time, for best results it’s better to make the Spicy Sauce and toss the chicken bites in it just before serving.  It’s also much better to reheat the bites in a toaster oven than a microwave.  
To reheat: Place the chicken pieces 1 layer at a time on a toaster oven sheet and heat for 10 minutes on the “bake” setting at 350 degrees. When they are hot, put them in a bowl, toss them with the spicy sauce and serve immediately.

Zesty Munchin’ Snacks

zesty_munchin_snacksHere is a delicious variation on a recipe for Baked Spicy Saltines. I brought these to work and the staff went crazy for them! They are addictive…








  • 1 cup canola oil
  • 1 (1 ounce) package ranch dressing mix
  • 3 or more Tablespoons of Doc’s Jamaican Hot Sauce
  • 2-3 Tablespoons of garlic powder
  • 2-3 Tablespoons of red pepper flakes
  • 1 8 oz package of shredded sharp cheddar cheese
  • 1 (16 ounce) box saltine crackers


Use a large bowl. Add the oil, ranch dressing mix, Doc’s Jamaican Hot Sauce and crackers. Tumble gently until all the crackers are coated and let sit for at least two hours. I let mine sit overnight to absorb the great flavor.

Spread crackers on to a couple of cookie sheets. Sprinkle the garlic powder and red pepper flakes over the crackers. I added more Doc’s Jamaican Hot Sauce too… it’s up to you. Then sprinkle the shredded cheese over the crackers. Really, this isn’t rocket science. There is a lot of wiggle room with this recipe. Your taste buds will call the shots on this one. The hardest part of all of this is to not eat them before they are even baked.

Place under the broiler for about five minutes. Watch closely. You just want the cheese to get a little melty.. I know.. not a word, but you know what I mean.

Remove from broiler and put the oven on low… my lowest oven temp is 170. Place them in the over for about two hours. Crazy, I know.. but do it! You can bake them even longer than that if you want to.

Remove from oven and let cool. What you have is this delicious crunchy yet chewy and flaky spicy, cheesy salty treat. Just be warned, if you make them, you WILL eat the entire batch in about… oh I would say.. one day! You will be bloated and won’t be able to get your rings off your fingers, but you won’t care!

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Jamaican Cocktail Meatballs


An easy crowd-pleasing, step by step recipe. And you only need a couple of cookie sheets, a slow cooker (or double boiler pot) and a few bowls to conjure up this wonderful tasty treat.
(makes 2 cookie sheets… 150 to 170 small meatballs)
Meatball Ingredients:
  • 2 lbs. ground beef
  • 3 eggs, beaten
  • 1/2 cup milk
  • 6 Tbsp Doc’s Jamaican Jerk Sauce 
  • 8 oz shredded Italian mix cheese (I use the pre-bagged 3 cheese or 5 cheese Italian mix from any grocery store)
  • 2 cups bread crumbs
  • 1 tsp. Salt
  • 1 tsp onion powder
  • 1 large or 2 small baked sweet potatoes


I usually bake the sweet potatoes the night before I’m going to make this meatball recipe. If you have a toaster oven, put the sweet potatoes on a toaster oven sheet, set the temperature to 350ºF and the timer to a full hour.

  1. Take the skin off the cooked and cooled sweet potatoes and discard the skin. Mash the sweet potatoes in a small mixing bowl with a fork or potato masher.
  2. In a large mixing bowl, add the eggs, half & half, Doc’s Jamaican Jerk Sauce, salt and onion powder. Whisk until even and smooth.
  3. Add the cheese, bread crumbs, mashed sweet potatoes, and all the meat and mix all the ingredients together for at least 3 – 5 minutes.Never use electric mixers with meat; they break down the proteins and make the meat rubbery and tough. I wear disposable food-prep gloves and mix with my hands (it’s the fastest, easiest way).
  4. Pre-heat your stove oven to 350 degrees.
  5. Using a tea spoon, dab into the meat mixture to get about half the spoon full. Use your palms to form small balls and set them on a cookie sheet in rows.
  6. When you’ve formed all the mixture into small meatballs on your cookie sheets, place the sheets on the middle rack in the oven and bake for 20 to 25 minutes at 350 degrees.
  7. Place the meatballs in the top part of a double boiler pan and keep warm on a burner set on low (or put the meatballs into a crock-pot slow cooker set on low) to keep warm until ready to eat. 

Making the Sauce:

I have used 3 different sauces with this recipe. I think our favorite is the Apricot Sauce because our Doc’s Jamaican Hot Sauce gives it a nice little flavor kick that really isn’t too hot for most people and the apricot adds a tangy highlight with the meatballs.

Hot Pepper Jelly

In the Autumn I make a hot pepper jelly using our Doc’s Darling Caribbean Red peppers and then use my jelly in place of the apricot or grape sauces with this meatball recipe. It makes an awesome treat! However, we don’t sell our hot pepper jelly except seasonally at our local farmer’s market, but if you have a favorite hot pepper jelly or make your own, give it a try on these meatballs. I think you’ll love the results!

Apricot Sauce

  • 12 oz Apricot Jam
  • 4 Tbsp Doc’s Jamaican Hot Sauce
  • 3 Tbsp water
  • dash of salt

Grape Sauce

  • 6 oz. Doc’s Jamaican Jerk Sauce
  • ½ cup grape jelly
  • 2 tsp. lemon juice
  • ¼ tsp salt 
  1. Add all the sauce ingredients into a bowl and whisk until the mixture is smooth.
  2. Pour mixture over the meatballs about 30 to 40 minutes before serving. If you are using a slow cooker, turn the heat to medium for about 20 minutes to get the sauce warmed up, then turn it back to low 

It’s important to not let the sauce mixture boil. If your crock-pot runs to the hotter side, you may need to keep a close eye on the recipe until serving time.

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