“Our food cultures and the passing down of recipes from generation to generation make the world a better place”

My love language is food and my preferred way of learning about different cultures and lands is through their ingredients and recipes. Plentiful has given me the chance to explore Jamaica through recipes like pressed green plantains, king oyster mushroom “scallops’ with coconut rundown risotto, white chocolate cookies and a personal favourite – rum punch. 

Written by Denai Moore, each recipe is uniquely her own, inspired by memories and ingredients of the Jamaica of her childhood. Through plentiful vegan recipes ranging from salads to meals perfect for one, comfort food, occasion food, desserts, condiments and more, she debunks the myth that Jamaican food is meat heavy. I adore that she includes both dishes meant for crowds and dishes that are meant for one, showing that no matter whether you’re cooking for yourself or friends, you can whip up a dish that’s special.

Plentiful by Denai Moore - Vegan Jamaican Recipes

Dietary Notes

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Plentiful is a cookbook of vegan Jamaican recipes, so expect lots of plants and vegan protein sources. As it is a savoury heavy cookbook, most recipes are gluten free and have no added sugars.

Best For

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Those who love Jamaican food or vegans looking for new flavours and dishes. 

Cooking Level

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Beginner – Intermediate: There’s a good mix between really easy recipes and those that involve more steps.

Rum Punch from Plentiful

The recipe I’m choosing to share is her recipe for Rum Punch. Cocktail Hour is a tradition we have, every Friday night after lighting Shabbat candles we enjoy a cocktail while catching up on our week. Because of this I’m always looking for new cocktails and this rum punch has made more than one appearance and is a firm favourite. One small note, her recipes calls for 2/3 cup of agave syrup – that seemed too sweet for me so I cut it to 1/4 cup agave and it’s perfect for my tastes!

A delicious cocktail from Plentiful that combines pineapple juice with a strawberry mint syrup and rum.
Course: Beverages
Dietary: Nut Free, Refined Sugar Free, Vegan, Vegetarian
Make This for: Cocktail Hour
Servings: 4 servings

Ingredients

  • 20 grams mint leaves
  • 2 limes sliced
  • 1 cup white rum
  • 1.5 litres pineapple juice

For the strawberry syrup

  • 200 grams strawberries hulled
  • 1/4 cup agave syrup
  • 8 mint leaves

Instructions

  • Start by making the strawberry syrup. Blend all the ingredients together in a blender, and then strain with a sieve.
  • Put the mint leaves and lime slices for the punch in a big jug. Add the strawberry syrup, rum and pineapple juice. Top with loads of ice, stir well and serve.

Plentiful by Denai Moore is published by Hardie Grant Books  and distributed in South Africa by Jonathan Ball Publishers. It is available here

Plentiful by Denai Moore - Jamaican recipes
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