Plentiful: Vegan Jamaican Recipes to Repeat
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Given the agricultural abundance of Jamaica, it’s not surprising that its culinary traditions are friendly to vegan cooking. And given the many cultures which meet in the Caribbean, it’s also not surprising that a vegan Jamaican cookbook shows some real ingenuity when it comes to flavor.
Denai Moore grew up in Jamaica in a home with “three different types of mango trees, a soursop tree, a cherry tree, and ackee tree, a tamarind tree and a coconut tree.” These ingredients and many others traditional to the island appear in her recipes. But she also has a good eye for fresh ideas that don’t fit neatly into any single culture.
- Salad of beets, roasted hazelnuts, olives, and Scotch bonnet jam
- Plantains and brown lentils with hot pistachio and corn nut dressing
- Squash cutlets with vibrant green curry
- Roasted corn and spring onion gratin
- Pineapple, mint, and almond cake
The book’s organization is very personal, with chapters called things such as “Food that I Dream about before Going to Bed,” and “Salads that aren’t Lame.” (Don't worry. There's no corresponding chapter of salads that are lame.)
Helpfully, Moore provides estimated cooking times for her recipes and there’s a whole chapter of dishes meant to serve a single person, along with tips on setting up a pantry that’s friendly to vegan Jamaican cooking.
Hardcover. Color photographs throughout.