Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion

Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion

Taymer Mason

Language: English

Pages: 320

ISBN: 161519360X

Format: PDF / Kindle (mobi) / ePub

Now in color and with 50 recipes new to this edition—vegan Caribbean fare that’s delicious, spicy, and authentic
There’s so much more to Caribbean cuisine than pineapples and coconuts. The real secret is in the herbs and spices: With the right sauce or seasoning blend, everyday ingredients transform into unforgettable Caribbean delights.
A native Barbadian, Taymer Mason welcomes vegan home cooks to this rich tradition that combines African, French, Asian, and Indian influences with an unmistakable local flair. Covering a remarkable variety of tropical flavors and ingredients, Caribbean Vegan serves up 175 recipes—for every meal—that will spice up your diet like no other cookbook.
  • Sample the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies.
  • Island Tips explain the key ingredients, equipment, and techniques of Caribbean cuisine.
  • 50 all-new recipes include Caribbean Sushi, Beachside Fish Tacos, Apple Guava Crostata, and much more!

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this recipe isn’t something that you should taste; it’s just a natural food coloring. 2 cups (400 g) brown sugar 1 tablespoon water ¾ cup (188 ml) cold water 2 tablespoons hot water Put the sugar and the 1 tablespoon of water in a heavy skillet and spread out the sugar. Cook over medium heat for about 5 to 7 minutes, until the sugar goes from light brown to dark brown. Immediately add the ¾ cup cold water and cook, stirring constantly, for about five to seven minutes, or until the mixture

will first taste the lime, then the salt, then the onion, then the parsley, and then the hot pepper. Island tip To make pickle the traditional way, you must chip the onion and cucumber with a knife. Chipping results in smaller, finer pieces than traditional dicing. To chip a cucumber or an onion, cut off the top to form a new, flat top. Make close, shallow cuts across the top, first horizontally and then vertically, forming a grid of tiny cubes. Then turn the onion or cucumber sideways and

sheet and bake at 350°F (180°C) for about 20 to 25 minutes, turning them halfway through the cooking process. Pholourie (Split Pea Fritters) MAKES ABOUT 25 FRITTERS These Indian-inspired split pea fritters, widely known as pholourie in the Caribbean, are very popular in places like Trinidad and Tobago, Guyana, Suriname, and other Caribbean countries with a large Indo-Caribbean population. Made with a mixture of split pea flour and unbleached flour, these savory bites are great with mango

15-ounce can (439 ml) black-eyed peas, drained 1 cup (250 ml) water ½ onion, finely chopped 2 garlic cloves, minced 1 carrot, diced small 3 tomatoes, chopped 2 green onions, minced 2 tablespoons chopped fresh basil, or 2 teaspoons dried ½ teaspoon chopped fresh thyme, or ⅛ teaspoon dried 1 teaspoon mild paprika 1 teaspoon Madras curry powder 1 teaspoon salt ½ teaspoon black pepper 1 to 2 tablespoons ketchup 1 tablespoon tomato paste 1½ tablespoons Bajan Seasoning 1 teaspoon vegan

combined. Let the mixture stand for about 20 minutes at room temperature; this allows some of the water to seep out of the cucumber, adding some liquid to the sauce. Add the breadfruit and let it soak for 20 to 30 minutes, to absorb the flavors. Taste and adjust the seasonings; you can add more salt, pepper, or lime juice if you like. While the breadfruit is soaking up the flavors, make the souse. Bring the water to a simmer. Add the bouquet garni, Scotch bonnet, seasoning salt, and lime juice.

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