Caribbean Vegan, Second Edition: Plant-Based, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion

by Taymer Mason

Overview

Spice up your life with over 200 authentic Caribbean recipes—veganized!

Welcome to the Caribbean, home to an incredibly rich cooking tradition. Here, African, French, Asian, and Spanish influences combine with the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, and more. You’ll discover:

• Sweet and Savory Breakfasts: Cassava Pancakes, Herbed Sada Roti
• Traditional Mains: Jerk “Sausages,” Pelau, Trinidadian Doubles
• Smoothies and Nourishing Bowls: Bajan Booster Shake, Papaya Chia Smoothie Bowl, Caribbean Macro Bowl
• Modern Delights: Rasta Pasta, Plantain Wellington, Caribbean Sushi
• Teas and Sweet and Savory Treats: Moringa Bread, Lemongrass Agave
• Tisane, Sweetened Hibiscus Tea, Ginger-Kissed Jam-Filled Beignets
• Plus Drinks and Cocktails, Desserts, and everything in between!

In this expanded, full-color second edition of Caribbean Vegan, Barbadian chef Taymer Mason shares 75 all-new recipes, including Caribbean Sushi, Brule Jol (avocado salad), and Breadfruit Ravioli with Calabaza Squash Filling. Plus, she explains the key kitchen skills she learned growing up: how to cut breadfruit, make your own cassava flour, choose a ripe coconut, and more. The islands await you . . .

Product Details

ISBN-13:	9781615193608
Publisher:	The Experiment
Publication date:	11/29/2016
Edition description:	Second
Pages:	320
Product dimensions:	7.50(w) x 9.10(h) x 0.90(d)

About the Author

Longtime vegan chef and food scientist, Taymer Mason is the author of three cookbooks. An entrepreneur, Mason lives in Europe.

Editorial Reviews

"Get a chance to explore these island flavors for the price of a book instead of a plane ticket—and bring the carnival to the kitchen and the sunshine to your taste buds. A compendium of Caribbean dishes reflecting a diverse range of ethnic influences, ideas, and inspirations, this book appeals to current food trends and lifestyle choices, and is for those embracing a plant based and cruelty-free diet. Great book!"

Chef Jason Howard

"Seriously mouthwatering food from the islands!"

Post Punk Kitchen

"Mason’s herbaceous sauces, savory dry rubs, and piquant spices have elevated our everyday ingredients into unforgettable, island-inspired dishes."

Veg News

One of Amazon’s Best Books of the Month in Cookbooks, Food Wine

“Covering Bajan, Jamaican, Trinidadian, Creole, and other cuisines, the patties, pies, and rice dishes here make this collection stand out from other Caribbean-inspired cookbooks. Mason also includes a section on how to make alternative, gluten-free flours.”—Library Journal, starred review

“Seriously mouthwatering food from the islands!”—Post Punk Kitchen

“Mason’s herbaceous sauces, savory dry rubs, and piquant spices have elevated our everyday ingredients into unforgettable, island-inspired dishes.”—Veg News

“Get a chance to explore these island flavors for the price of a book instead of a plane ticket—and bring the carnival to the kitchen and the sunshine to your taste buds. A compendium of Caribbean dishes reflecting a diverse range of ethnic influences, ideas, and inspirations, this book appeals to current food trends and lifestyle choices, and is for those embracing a plant based and cruelty-free diet. Great book!”
—Chef Jason Howard, pioneer of modern Caribbean cuisine and MasterChef: The Professionals quarterfinalist
 

From the Publisher

02/15/2017
It's worth replacing old copies of author Mason's first cookbook with this expanded second edition, which benefits from attractive full-color photographs and 75 original recipes. Mason invites home cooks to sample a rich array of dishes, from callaloo fritters to breadfruit ravioli with calabaza squash filling to guava bread pudding with coconut rum sauce. She also instructs them in traditional cooking techniques, such as making homemade, nonwheat flours (split pea, quinoa, sweet potato, cassava, and more), cracking and grating fresh coconuts, and toasting and blending spices. VERDICT It can take some effort to source this book's ingredients and to preprepare its spice blends and sauces, but the results are worth it. A standout vegan title with unique flair. Highly recommended.

Library Journal