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

If “Caribbean cuisine” makes you think of pineapples and coconuts, you’re missing out. The secret is in the spices—fresh alternative flavors for every vegan diet. With the right sauce or seasoning blend, you can transform your pantry staples into Caribbean delights. From a rich cooking tradition that combines African, French, Spanish, British, Asian, and Indian influences, and adds an unmistakable local flair, vegan cuisine has never tasted so much like paradise.

Caribbean Vegan will spice up your diet like no other cookbook. Food scientist Taymer Mason serves up 165 completely vegan recipes—for breakfast dishes, appetizers, entrees, sides, soups, power bowls, desserts, and drinks that are anything but bland. Here, also, are the history, techniques, and essential equipment for anyone looking for an all-in-one introduction to Caribbean fare.

You don’t have to be vegan to sample the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies with Saint Lucian Bakes, Eggplant and Seaweed Accras, Bajan Soup with Dumplings, Rummy Rum and Raisin Ice Cream, and much more!

This revised and expanded edition now includes

• 40 all-new recipes
• Sections on Superfoods and Smoothies, Salads, and Nourishing Bowls
• A new chapter on DIY Caribbean Flours (Sweet Potato Flour, Cassava Flour, Flaxmeal, and more)
• A new intro and preface by the author

Enticing color photos throughout and Island Tips explain the key ingredients, equipment, and techniques of Caribbean cuisine—so whatever your previous familiarity with Caribbean food, you’ll be cooking like an islander in no time.