Add recipe reviews for Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion by Taymer Mason, and I will add them to the list.

Condiments and Sauces
Wet seasonings
Bajan seasoning
This has lots of green onions, onions, spices and a couple of habeneros (we don't have Scotch bonnets around here).  You use about a tablespoon at a time in making various recipes and it's supposed to keep a year.  It's similar to a wet Jerk seasoning, but unique.  (tweety)
To followup, this did indeed keep in the fridge a year.  I labeled it and through what was left out at the expiration date, but used up quite a bit.  It was extremely good and I need to make some more (tweety)
Jamaican jerk seasoning

Trinidadian green seasoning

Bajan pepper sauce
A mustard-based hot sauce that is good.  It calls for scotch bonnet or haberno and I used habernero and it was super hot.  A little goes a long way, but it supposedly will keep six months (it has vinegar in it) in the fridge. (tweety)
To followup, this kept over a year, but now I'm reading that it should have expired in six months.  My bad.  No hint of spoilage. (tweety)
Caribbean caramel

Uncooked sauces
Caribbean pickle

Sauce chien

Green mango chutney

Trinidadian coconut chutney

Cucumber chutney
Tasted awesome on top of the doubles! It's really spicy but refreshing. (intheend)
Cooked sauces
Pineapple barbecue sauce
This was interesting and not too bad.  I deviated from the recipe in that she calls for a whopping 3/4th cup of brown sugar.  I used only 1/4th cup and upped the hot pepper sauce some.  She also called for adding a cup of water and then some thickener which I didn't do since I left out all that sugar I felt it didn't need any water.  I served it on top of some chicken seitan. (tweety)
Onion gravy
Eh, no one was a fan of this. It has more of a sweet taste that we felt took away from the rice. (intheend)
Creole sauce

Curry sauce

Breakfast Dishes
Saint Lucian bakes

Cornmeal bakes

Barbadian muffins

Sweet potato drop biscuits

Herbed sada roti

Salt bread
This is a really light bread that rises nicely. I just threw everything in my bread machine so all I really had to do was shape it. (intheend)
Coconut orange pancakes

Banana fritters

Pumpkin fritters

Hearts of palm and tofu scramble
It has so many spices, bitters, Worchester sauce, Braggs, curry powder, cumin, tomatoes and onions......and tastes freakin' amazing.  Probably one of the best dishes I've made in years....it was that good. (tweety)
Ackee scramble

Appetizers
Eggplant and seaweed accras

Pholourie (split pea fritters)

Plantain balls

Spicy potato patties

Breadfruit chips

Eggplant choka

Feroce d'avocat (cassava meal with avocados and creole sauce)

Christophenes farcis (stuffed christophenes)

Curried potato salad
Quite good, just your run of the mill oil, vinegar (she uses both apple cider and white) and curry mix, with Scotch bonnet pepper of course.  She gave the option of mayo which I took but not in the amount she suggested, I cut back on the oil as well.  The veggies are onions, red and green bell peppers.  She calls for a whopping 2 tsp of salt plus salt in the water you cook the potatoes in and which I used about 1/2 tsp max.  (tweety)
Christophene, carrot, and green bean salad

Caribbean coleslaw

Soups and Stews
Soups
Caribbean green split pea soup

Creamy pumpkin soup

Bajan soup with dumplings
I found out I don't like kabocha squash in large amounts which is odd because I do like it in Asian dishes. Anyway, I felt like there wasn't enough seasoning but the dumplings in this were fantastic and perfectly spiced. (intheend)
Stews
Lentil stew
I'm not sure why she calls it a stew since it's just lentils, but maybe it's a regional thing.  Nonetheless I loved this.  Full of tons of spices, onions and tomato paste it was sooooooo good. It called for 3 tbls of Braggs and at the end "salt and pepper" and I added more salt, which made it too salty.  Usually I never add the extra salt a recipe requires, especially if Bragg's or soy sauce is in it, so not sure what I was thinking.  I ate it as a side dish, but with the leftoers I'm going to serve it on rice as the main course. (tweety)
Bajan beef stew
This was decent but I wouldn't bother making it again. It didn't really stand out to me as something that was good, it was just fine. (intheend)
Amazing.  This recipe calls for TVP and I used instead seitan made using my standby beef seitan recipe/method as found in La Dolce Vegan.  After making the seitan I used her technique to marinate the seitan in a bit of marmite and Bajan seasoning.   I was pretty faithful to the recipe from except for the cooking times.  She calls for about 45 minutes cooking time and I simmered about 20 minutes and then turned it off and let it sit on the stove while I did other things.  The broth was so freakin' good I was eating it by the serving spoonful ignoring the seitan.  (tweety)
Curried TVP stew
I feel like this dish was created with me in mind, it was that good. It has bajan seasoning, Madras curry powder, garam masala, TVP chunks, chickpeas, tomato sauce, and etc. It ends up being this super hearty dish that has a really thick curry (I thinned it out a bit) that can be eaten with some Roti or on top of rice. I was being lazy so I ate it on top of rice but do I have to make it again just to try out the Roti recipe in this book. (intheend)
Chickpea curry
This was good but it kind of had a little bit of a sour taste.. I'm wondering if it was from the mustard? Anyway, this was grubbed down with no complaints. (intheend)
Loved it.  I'm all about chickpeas and curry and this version was good.  I liked that it was juicy and I could dip some roti into the broth.  I was in a hurry and used less water and cut back on the cooking time by half but it still came out awesome.  Lots and lots and lots and lots of spices went into this.  (tweety)
Mixed bean stew
One of the best dishes I've had in awhile. There's all kinds of awesome flavors going on in this! There's spices, fresh seasonings, vegetables, and a random assortment of beans (I used black-eyed peas and kidney). I omitted the hungarian wax peppers since I didn't bother buying any and I ended up with the perfect amount of heat using a chopped and seeded habanero. Don't be lazy and make the coconut rice to go with this! (intheend)
Fat free black eyed pea stew
I finally figured out the flavor combo in the book she uses that I'm not a fan of and it's ketchup + Bajan seasoning + Angostura bitters. With that being said, I wasn't impressed but it's not like I hated it either, it was just somewhere in between. It had carrots, onions, and green onions, and some fresh seasonings (optional) though so that was cool. (intheend)
Yellow split pea dal
I use coconut oil every chance I get so of course I used it in this. This has such a home-like taste to it, I loved it. I have a crazy stove so using this method of speeding up the cooking time for lentils actually took less time than even the book. Anyway, this isn't a dish that's bursting with flavor but it has the perfect amount of seasoning courtesy of the curry powder, garam masala, and a bit of habanero. (intheend)
Creole red bean stew
She is from Barbados so the recipes are authentic Island versions of their cuisine, although I'm not familiar with that cuisine at all, so it's all new to me. Used the bajan seasoning, and was very very good. (tweety)
I wouldn't say that I just hated this dish but I definitely wasn't a fan of it. Maybe it was my tomato sauce.. it wasn't Goya, it was some other Spanish brand. It mainly just tasted like tomato sauce with beans. (intheend)
Tomato based stews aren't really my thing, and while I didn't find this great, it was at least a little more interesting than other bean stews I've tried. I added some leftover ham (from this book) and that improved the dish. Had it once with quinoa (boring) and once with mashed sweet potatoes (better). (eldsjal)