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Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion Paperback – November 3, 2010

4.4 out of 5 stars 71 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
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Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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Editorial Reviews


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

About the Author

Taymer Mason grew up in a family of cooks who taught her to make—and love!—traditional Caribbean cuisine. She went vegan while at the University of the West Indies, and, after graduating, moved to France where she started veganizing old West Indian favorites. Mason has run a gourmet catering company and started her own line of health and beauty products. A bilingual globe trotter, Mason lives in her home country, Barbados.

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Product Details

  • Paperback: 272 pages
  • Publisher: The Experiment (November 16, 2010)
  • Language: English
  • ISBN-10: 1615190252
  • ISBN-13: 978-1615190256
  • Product Dimensions: 7 x 0.6 x 9.1 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (71 customer reviews)
  • Amazon Best Sellers Rank: #626,347 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By jennifer on October 11, 2010
Format: Paperback
Caribbean Vegan is already one of my favorite cookbooks. In this day and age of finding recipes on the internet, I can't encourage you enough to own this book for yourself. It's full of rich, satisfying recipes, with easy to follow instructions. I was new to both eating and cooking Caribbean cuisine, and I learned some great cooking techniques along the way. Some of my favorite recipes include the rum cake, lentil patties, split pea soups, and of course the tofish. The book includes everything from the basic sauces to cocktails to breads to seitan ham, etc. Taymer has experience in the food industry and it shows. She creates complex flavors in an authentic way. No other vegan or vegetarian cookbooks have these recipes, and if you live in the U.S. you may not even have access to the homestyle recipes that Taymer revised.

You will love these foods, do not delay! (Did I mention the gorgeous photos?)
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I am not familiar with Caribbean food but I like food with spices but not too hot. I ordered this book from Amazon and followed through the instructions in this cookbook including making the Bajan Seasoning (it's a must and used in few recipes). This seasoning is good on everything. I tried the following recipes: Creole Rice, Creole Spaghetti, Curried TVP Stew, White Sweet Potato Shepherd's Pie, Creole Ratatouille, Black-Eyed Pea Stew, Yellow Split Pea Dal, Eggplant Accras, and Barbadian Coconut turnovers. These were so easy to make and they are so tasty, spicy but not too hot.

I do recommend that you buy the habanero or Scotch Bonnet pepper (used in recipes), use gloves, and remove the seeds and membranes inside the pepper. This will reduce the heat of the pepper. If the food is too spicy for you, you can always reduce the amount of the pepper. The pepper adds a unique flavoring to the dish. 1/2 of a pepper goes a long way!

The dishes in this book are spicy (lots of spices) and very aromatic. It reminds me of Indian food but it is really different than that since some use thyme, basil, and green onions which are not used in Indian food. Really, I have never eaten this kind of meal before. This is a unique experience for me to try this kind of dish and I LIKE it! I am going to try the jerk seasonings and the rest of the recipes. I am so EXCITED and so glad I pre-ordered it.

The pictures really helped since I kind of want to know how the dish look like. Some have step-by-step pictures on how to make it.

This is a really GREAT cookbook and I highly recommend it.
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By VejGurl on October 12, 2010
Format: Paperback
I love this book. Every recipe I've made from it so far has been a hit. The dishes range from standard curries to exotic (to this American) things like doubles and conkies and I love them all. All of the photos in the book are absolutely gorgeous and they're really helpful when trying to decide how to plate your dishes. Also, the more complicated and unfamiliar dishes come with step by step instructions, making them pretty much fool-proof. I really like that many of the recipes that require specialty items come with suggestions for substitutions. This book has already become a staple in my collection.
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Format: Paperback
Two year ago, I decided to relocate from sunny Los Angeles, USA to the beautiful harbor city of Sydney, Australia. Australia boasts some of the most incredible produce and dining experiences one could imagine (some of the best Thai, Chinese, Arabic, Greek etc you will EVER eat outside those respective countries), however, the country is missing several of my fav styles of cuisine, one of them being the melting pot of flavors found in Caribbean cooking. I have spent the majority of my life growing up close with Caribbean people. Jamaicans, Bajans and Dominicans have all played a major part in my life, and since moving to the O-Z not only was I missing their cultural presence in my everyday life, I was missing the tasty treats that the islands are overflowing with. Whether `conventional' fare like dumplings, callaloo, jerk chicken etc or the vegan/Ital dishes my Rasta/Garveyite/Seventh Day Adventist folks used to whip up (pearl quinoa & seaweed stir-fry, veggie patties, sorrel drink etc) I needed an island fix badly and the only person to satiate my jones was me! Being that summer was coming, I was more inclined towards the lighter fare of vegan dishes, so, I jumped on Amazon, came across `Caribbean Vegan' and decided to whip out my credit card and make purchase.

Three months and roughly two-dozen recipes later, I conclude that Taymer Mason's book has been a hit-or-miss affair for me. I will proceed to elaborate on what I like and dislike from the book:

Being a lover of spices, I am happy to see that Taymer has remained faithful and utilized the many wonderful spices ever-present in island cooking, for example, the ever-popular (and my personal fav), Thyme.
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Format: Paperback
For too long Caribbean vegetarians & vegans (yes they exist we aren't all meat eaters) were left on their own to find methods for making former culinary favourites suitable for their new palate.

We attended family functions and were stuck eating the obligatory salad or some overcooked vegetables. Our cries for inclusion were met with "I don't know how to cook your food." Or "What do you expect when you give up meat and fish, I can't understand why you just don't eat a little fish it isn't like it is really meat".

Those days are now over! Taymer's new vegan cookbook has hit the shelves. In this vibrantly illustrated book she has provided authentic Caribbean dishes including Bajan Coucou and `Tofish' and the `more-ish' Grenadian Oil down, all with the same flavour and punch as the original dishes minus the animal ingredients.

Caribbean Vegan demystifies Caribbean cooking for the novice whilst bringing back familiar favourites for the Caribbean veggie foodie. From `Lucian' Bakes to Trini doubles and rotis, with a stop in the French West Indies for `sauce au chien' and eggplant accras the diversity of the islands is well represented.

With Thanksgiving (for North Americans) and Christmas fast approaching this book is the ideal present it will give the gracious host ideas on how to cater for their vegetarian guests and would be the ideal presents for veggies, friends & family of veggies (loads of ideas on what to prepare when we are coming over) and those interested in Caribbean food.

As a Barbadian, vegetarian and tester of this book I wholeheartedly give it two thumbs up!!!
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