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 Post subject: Re: Caribbean Vegan
PostPosted: Mon Dec 27, 2010 7:21 pm 
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bcakes wrote:
I'm bumping this thread because I now have the book. What should I make first?


Doubles, if you have time, with the bara, chickpeas, and condiments! It's time-intensive, but you will not be sorry at all.

Niev wrote:
I haven't made anything yet, but my father was flipping through it and saw the Cous Cous recipe and got really excited. I imagine that would be great. It's the first thing I'm going to make.


Do you mean cou cou? I don't remember a couscous recipe.


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 Post subject: Re: Caribbean Vegan
PostPosted: Mon Dec 27, 2010 7:53 pm 
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celyn wrote:

Do you mean cou cou? I don't remember a couscous recipe.


Yes. I don't know why I spelled it like that, especially since I wasn't thinking of couscous at all, and cou cou is a dish I'm already familiar with.

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 Post subject: Re: Caribbean Vegan
PostPosted: Mon Dec 27, 2010 10:14 pm 
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About a week before Christmas, my husband told me that he'd bought something for me that was "not on the list"--and it was this! He said the Amazon reviews were so good he knew I'd love it. I'm excited to make some of the stuffed pastry things (you know what I mean, right?) this week while I'm not working.

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 Post subject: Re: Caribbean Vegan
PostPosted: Thu Dec 30, 2010 2:22 pm 
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Kelvia wrote:
About a week before Christmas, my husband told me that he'd bought something for me that was "not on the list"--and it was this! He said the Amazon reviews were so good he knew I'd love it. I'm excited to make some of the stuffed pastry things (you know what I mean, right?) this week while I'm not working.


Oh I do, the lentil one and the beefy one you mean? You won't be disappointed.

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 Post subject: Re: Caribbean Vegan
PostPosted: Thu Dec 30, 2010 2:25 pm 
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bcakes wrote:
I'm bumping this thread because I now have the book. What should I make first?


You should probably make a batch of the Bajan seasoning, because that underpins so many other recipes in the book.

The eggplant accras was the first thing I made, and I was thrilled. But if you want to make the best dish in the book, go for the Doubles. I was actually speechless at how good they were, with the chutneys etc.

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 Post subject: Re: Caribbean Vegan
PostPosted: Thu Dec 30, 2010 7:38 pm 
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I saw this book at Chapter's today and it's beautiful, I wish I had an excuse to buy it but I just got 4 new cookbooks :S.


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 Post subject: Re: Caribbean Vegan
PostPosted: Sat Jan 01, 2011 12:52 pm 
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Thanks for the suggestions. I probably won't have time for doubles until next weekend, but I'm going to make the bajan seasoning as suggested and maybe the tofish and cou cou this week. Very excited to try some new types of food

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 Post subject: Re: Caribbean Vegan
PostPosted: Sat Jan 01, 2011 3:18 pm 
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I'm steaming the Vegan Ham right now. I need it for my Hoppin' John. I hope it turns out well.


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 Post subject: Re: Caribbean Vegan
PostPosted: Fri Jan 07, 2011 7:23 pm 
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Are there any desserts in this book? Any that people recommend? Thanks!

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 Post subject: Re: Caribbean Vegan
PostPosted: Fri Jan 07, 2011 11:32 pm 
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pandacookie wrote:
Are there any desserts in this book? Any that people recommend? Thanks!

I can answer half of this. Yes! There are a bunch of desserts. I haven't made any yet, but the conkies look so freaking good! Also I have my heart set on the boozy ice creams.

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 Post subject: Re: Caribbean Vegan
PostPosted: Sat Jan 08, 2011 6:03 pm 
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Hey I found most people go for the coconut bread because it is a one bowl something and the flan. I love the rum cake recipe but it seems people never met falurnum before but u can get it in any decent liquor store or like some of my testers did make it from this site which is cool...I never knew you could make your own.(if u do use alcohol in your cooking)
http://www.kaiserpenguin.com/make-your-own-falernum/
Mo are u going to use banana leaves for the conkies or u are going to do the foil grease proof paper method?
It seems banana leaves are not a speciality item like before so let me know if you will use them.

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 Post subject: Re: Caribbean Vegan
PostPosted: Sun Jan 09, 2011 10:20 am 
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Thanks y'all.

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 Post subject: Re: Caribbean Vegan
PostPosted: Sun Jan 09, 2011 10:41 am 
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mixmaster_mo wrote:
pandacookie wrote:
Are there any desserts in this book? Any that people recommend? Thanks!

I can answer half of this. Yes! There are a bunch of desserts. I haven't made any yet, but the conkies look so freaking good! Also I have my heart set on the boozy ice creams.

The conkies are AMAZING. And you know I don't caps lock around here for just any old thing.


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 Post subject: Re: Caribbean Vegan
PostPosted: Sun Jan 09, 2011 10:51 pm 
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Taymer wrote:
Mo are u going to use banana leaves for the conkies or u are going to do the foil grease proof paper method?
It seems banana leaves are not a speciality item like before so let me know if you will use them.

My grocery store has banana leaves! I'm excited because I've never used them before.

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 Post subject: Re: Caribbean Vegan
PostPosted: Mon Jan 10, 2011 10:37 pm 
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Mmm.. Now I really can't wait to get this book :)


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 Post subject: Re: Caribbean Vegan
PostPosted: Tue Jan 11, 2011 6:20 pm 
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I was so excited to get Taymer's book, so far I've only made the jerk marinade and it is DELICIOUS!

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 Post subject: Re: Caribbean Vegan
PostPosted: Thu Jan 13, 2011 3:30 pm 
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how did i not know about this book? i am salivating over the tofish. want.


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 Post subject: Re: Caribbean Vegan
PostPosted: Sun Jan 15, 2012 3:17 pm 
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Taymer has opened her blog back up and she's posting stuff on facebook:

http://www.facebook.com/pages/Taymer-Ma ... 7879907543

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 Post subject: Re: Caribbean Vegan
PostPosted: Sun Jan 15, 2012 4:02 pm 
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Sweet! I love Taymer and her recipes.


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 Post subject: Re: Caribbean Vegan
PostPosted: Sun Jan 15, 2012 5:34 pm 
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Perfect timing. I just bought a copy of Caribbean Vegan on Amazon and I'm super excited for it to arrive.


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 Post subject: Re: Caribbean Vegan
PostPosted: Sun Jan 15, 2012 6:09 pm 
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Amazing-looking ravioli, and Taymer is raving about how delicious they are. If she is, they must be insanely good.


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 Post subject: Re: Caribbean Vegan
PostPosted: Tue Jan 17, 2012 6:14 pm 
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Taymer wrote:
Hey I found most people go for the coconut bread because it is a one bowl something and the flan. I love the rum cake recipe but it seems people never met falurnum before but u can get it in any decent liquor store or like some of my testers did make it from this site which is cool...I never knew you could make your own.(if u do use alcohol in your cooking)
http://www.kaiserpenguin.com/make-your-own-falernum/
Mo are u going to use banana leaves for the conkies or u are going to do the foil grease proof paper method?
It seems banana leaves are not a speciality item like before so let me know if you will use them.


Oh man, a cake with falernum? SOLD. My husband is a major rum drinks dude, and loves falernum. I have a feeling the rum cake might be his birthday cake this year.

Also, Taymer, so glad the blog is back. <3

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 Post subject: Re: Caribbean Vegan
PostPosted: Sat Jan 21, 2012 11:01 am 
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We got a bunch of snow here yesterday, and I arrived at work this morning to find that my copy of Caribbean Vegan had arrived here! The cover alone - being so bright and sunshine-y - has already turned my entire day around!

I can't wait to make something from this book!


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 Post subject: Re: Caribbean Vegan
PostPosted: Tue Jan 24, 2012 6:07 am 
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I returned to this book yesterday and made 2 things I hadn't done before - the spanish rice with the creole beans. I don't know if it's sacrilege but I used brown rice and just did the first cook of the rice for longer. The beans were really zippy alongside the comforting rice. I'd just do 2 things slightly differently next time, for my taste. I'd cook the onions and peppers a bit longer in both dishes, as I found them still a bit over crunchy - totally a personal taste thing. And I'd add nooch in with the tofu mixture for the rice, for extra yummy cheesiness. I have leftovers for my lunch in a bit; the office will be jealous of the smells!

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 Post subject: Re: Caribbean Vegan
PostPosted: Thu Apr 19, 2012 3:00 pm 
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I made doubles :) Amazing!

I didn't read all the recipe through so the 2 hours dough proving time was a bit of a 'doh' moment, but I left in a warm over and it doubled in an hour.

I also popped into Asda last week, and saw several brands of Bajan pepper sauce, so for those with a lazy steak like me, its worth having a look in the world food section.

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