Skip to product information
1 of 7

Ital is Vital Shop

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

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

Regular price $38.36 CAD
Regular price $0.00 CAD Sale price $38.36 CAD
Sale Sold out

From the Publisher

A look inside

Caribbean Classics for Veggie Lovers

Spicy, authentic, and completely bajan classics, from salt bread and turnovers, curried potatoes with pumpkin and much, much more.

Treats and Sweets

This cookbook is complemented by its array of delicious, island-themed desserts and cocktails that bring a tropical flavor to every kitchen.

Mouthwatering Seasonings and Sauces

Recipes that use uniquely Caribbean mixes of herbs and spices—in cooked sauces, uncooked sauces, and 'wet seasoning' blends—for an unmistakably local flair.

Treat yourself to a Classic Barbadian Sweet Potato Pie

Serves 2

This sweet potato dish is traditionally served on Sundays or on special occasions. The topping is stunning: pineapple slices and cherries—you have to love that. Feel free to double or triple the recipe, but I prefer this pie in small quantities, served with a bit of Onion Gravy (page 39). Ordinarily, this pie is baked in a baking pan and then cut into squares for serving, but my version calls for making individual pies.

Instructions

1. Cook sweet potatoes in boiling salted water until tender.

2. Preheat the oven to 350°F. Grease two 8-ounce ramekins.

3. Drain sweet potatoes, add the margarine, pineapple juice, and cinnamon, and mash until smooth.

4. Transfer to the prepared ramekins. Top each pie with a pineapple slice and a cherry and sprinkle with sugar. Broil for about 5 minutes, until lightly browned. Serve warm.

Ingredients

  • 6 oz white- or yellow-fleshed sweet potatoes, coarsely chopped
  • 2 tablespoons vegan margarine
  • ½ cup (120 ml) pineapple juice
  • 1 teaspoon ground cinnamon or cassia
  • Pink or sea salt
  • 2 pineapple slices
  • 2 cherries
  • 2 teaspoons granulated sugar

Spice up your diet with Taymer Mason's authentic, Caribbean recipes

Longtime vegan chef and entrepreneur Taymer Mason is the author of two cookbooks, a natural-hair enthusiast, and founder of her own line of natural health and beauty products.

More from The Experiment Publishing Dr. Sheil Shukla celebrates Indian cuisine with 100 stunningly photographed vegan recipes that utilize fresh, healthy produce to capture the indelible flavors of India. An authentically African and naturally vegan culinary journey across the continent—from Ghana to Ethiopia, Nigeria to South Africa, and beyond, featuring over 70 irresistible recipes A one-of-a-kind vegetarian Polish cookbook, featuring over 80 creative, modern, and comforting recipes that showcase the abundant vegetable-forward recipes of Poland When Sasha Gill went vegan, she didn’t leave family home-cooked favorites behind. She proves that Asian cooking can be plant-based, easy, affordable, and delicious, with 90 recipes. Michał Korkosz presents 100 fresh, modern Polish vegetarian recipes—from new takes on traditional favorites to fusions from around the world, with his award-winning food photography.
View full details