Caribbean Vegan Cookbook: 30+ Tasty and Healthy Curated Recipes to Impress and Enjoy

Introduction

Did you that the Caribbean consists of a collection of over 7,000 islands, 13 countries and a dozen or so territories around the southeast of Florida and northeast of South America? Needless to say, it’s a diverse set of island nations, and each island is unique.

Caribbean food is known as a type of fusion cuisine and its flavors are full of energy and flavor. It truly is a melting pot of various cultures from African, Asian, and possibly even European.

In recent years, veganism has been gaining in popularity as well. People have decided to go vegan for various reasons, including health and ethical ones. In fact, research after research has shown that veganism can help promote weight loss, reduce risk of heart disease, and even help lower risk of certain cancers.

The goal of this Caribbean Vegan cookbook is to provide you with a curated collection of tasty and fun-to-make recipes that will not only satisfy your own cravings and bring you enjoyment, but impress your family and friends as well.

This cookbook brings together the best of both worlds—that is, Caribbean flavors that are accommodating to individuals following veganism.

A diverse and eclectic set of recipes are included in this cookbook including black rum cake, vegan curry, black bean mango wraps (just to name a few), and more.

Cornmeal

Ingredients

1 cup cornmeal (fine)

1 cup water

2 cups almond milk

1/4 teaspoon cinnamon

1 cup coconut milk

1/3-1/2 cup pure cane sugar, or maple syrup

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/3 teaspoon salt

Banana slices

Mango slices

Passion fruit

Toasted coconut flakes

Instructions

Mix cornmeal in a medium bowl with water until it’s smooth

Bring almond milk, coconut milk and salt to bowl in a pot on medium-high heat.

Add cornmeal mixture and stir continuously using a whisk. While the porridge thickens, it is important to continue mixing to prevent lumps from forming.

Reduce heat and cover pot and allow porridge to simmer for about 10 minutes. Stir occasionally.

Add sugar, vanilla, nutmeg, and cinnamon and allow cornmeal porridge to cook for 5 more minutes. Stir occasionally.

Divide cornmeal porridge into 2 bowls, top with fruits and toasted coconut flakes.

Bean Soup and Greens