Coconut Calloloo and Spelt Dumplings

I love anything with coconut, I'm prone to have at least two smoothies a week with coconut flakes and prior to being a vegan I regularly devoured Bounty's!

As a vegan I try to eat a good amount of greens, my favourites are spinach, broccoli and of course callaloo.

Being of Jamaican decent i've been brought up eating 'hard food' also known as 'ground preserves' which is technically boiled yam, dumplings, green banana and plaintain, if you can get it dasheen and cassava. So it only stands to reason that being a vegan I would still harbour a taste for foods i've been eating all of my life (but now only the healthy options). I opt to use spelt rather then flour in any flour based dishes. In this dish I haven't opted for a full plate of hard food on this occasion, Ive only had a few dumplings. Quick and easy!!

Tin of callaoo rinsed with cold water (or fresh leaves if you can get it)

2/3cup pumpkin, cubed

8 okra, sliced

small block of coconut cream or half a tin of coconut milk

1medium onion, diced

3 garlic cloves, sliced

sprigs thyme, leaves only

coconut oil

1 whole scotch bonnet chili (optional)

Salt and black pepper to taste

Optional

Spelt flour for dumplings (knead and form a dough) - add to boiling water