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

315 Pages·2010·3.4 MB·English

by  Taymer Mason

Caribbean
Vegan
Caribbean
Vegan
Caribbean
Vegan
MEAT-FREE,
EGG-FREE,
DAIRY-FREE
Authentic
Island Cuisine
for Every
Occasion
Taymer Mason
CARIBBEAN VEGAN: Meat-Free, Egg-Free, Dairy-Free
Authentic Island Cuisine for Every Occasion
Copyright © Taymer Mason, 2010
Insert photographs © Cynthia Nelson, 2010
Photographs on page 123 and photo insert page 11 © Taymer Mason, 2010
All rights reserved. Except for brief passages quoted in newspaper, magazine,
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This book contains the opinions and ideas of its author. It is intended to
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Library of Congress Control Number: 2010924686
ISBN 978-1-61519-025-6
Cover design by Susi Oberhelman
Cover photographs by Cynthia Nelson
Author photograph by Jean Jarreau
Photo insert food styling and photography by Cynthia Nelson
Text design by Pauline Neuwirth, Neuwirth & Associates, Inc.
Manufactured in the United States of America
First published November 2010
Published simultaneously in Canada
10 9 8 7 6 5 4 3 2 1
To Cecelia, Ricardo, Richie, and Daniel with love
CONTENTS
Note: indicates that the recipe is pictured in the photo insert.
Introduction
Some Notes on Caribbean Cooking
Glossary of Ingredients
Essential Equipment for a Caribbean Kitchen
Some Basic Techniques in the Caribbean Kitchen
Chapter 1: Condiments and Sauces
Wet Seasonings
Bajan Seasoning
Jamaican Jerk Seasoning
Trinidadian Green Seasoning
Bajan Pepper Sauce
Caribbean Caramel
Uncooked Sauces
Caribbean Pickle
Sauce Chien
Green Mango Chutney
Trinidadian Coconut Chutney
Cucumber Chutney
Cooked Sauces
Pineapple Barbecue Sauce
Onion Gravy
Creole Sauce
Curry Sauce
Chapter 2: Breakfast Dishes
Saint Lucian Bakes
Cornmeal Bakes
Barbadian Muffins
Sweet Potato Drop Biscuits
Herbed Sada Roti
Salt Bread
Coconut Orange Pancakes
Banana Fritters
Pumpkin Fritters
Hearts of Palm and Tofu Scramble
Ackee Scramble
Chapter 3: Appetizers
Eggplant and Seaweed Accras
Pholourie (Split Pea Fritters)
Plantain Balls
Spicy Potato Patties
Breadfruit Chips
Eggplant Choka
Féroce dAvocat (Cassava Meal with Avocados and Creole Sauce)
Christophenes Farcis (Stuffed Christophenes)
Curried Potato Salad
Christophene, Carrot, and Green Bean Salad
Caribbean Coleslaw
Chapter 4: Soups and Stews
Soups
Caribbean Green Split Pea Soup
Creamy Pumpkin Soup
Bajan Soup with Dumplings
Stews
Lentil Stew
Bajan “Beef” Stew
Curried TVP Stew
Chickpea Curry
Mixed Bean Stew
Fat-Free Black-Eyed Pea Stew
Yellow Split Pea Dal
Creole Red Bean Stew
Chapter 5: Entrées
Jerk “Sausages”
Everyday Vegan “Ham”
Lentil Roast
Barbadian Pelau
White Sweet Potato Shepherd’s Pie
Vegan “Beef” Patties
Lentil Patties
Trinidadian Doubles
Island Burgers
Jug-Jug
Vegan Steamed Pudding and Souse
Cou-Cou and Tofish
Cou-Cou