Island Vegan

Lloyd‘s trips to Jamaica aren‘t just to see family; he has a deep connection to the food of his heritage. In this book he makes the best dishes from Caribbean cuisine accessible to everyone looking to incorporate more plants into their diet by adding his own vegan twist. Because Lloyd‘s family is from Jamaica, Jamaican dishes and jerk-style cooking methods are prominent, but he also shares veganized versions of popular foods from the broader Caribbean culture such as Cuba and Puerto Rico. Even better, Lloyd‘s cooking is all about simplicity, with a focus on minimally processed whole-food ingredients and no faux meats, for meals that are packed with authentic flavor and easy to prepare, even for new and amateur cooks. Llyod uses staples like coconut milk, allspice, nutmeg and curry powder to recreate the traditional dishes those from the Caribbean love. Think warm and fragrant mains like Red Stew Veggie Balls, Okra Stew, Vegan Calamari, and Jamaican Jerk Potatoes. Or side dishes like Salt Fish Fritters and Seasoned Sweet Plantains, which will bring you back to the feeling of being on the islands. And because all of the dishes are vegan, you can be sure that you‘re not only nourishing your soul, but also your body. Dive into Lloyd‘s family‘s kitchen and celebrate Caribbean culture adapted to suit a modern, plant-based lifestyle.