Provisions: the roots of Caribbean cooking-- 150 vegetarian recipes

Chapter 1 Provisions --
Roots & Tubers, Yam, Cassava, Dasheen, Sweet Potato & Coco --
Roast Provisions with Haitian Pikliz p. 14 --
Sweet Potato Gnocchi with Smashed Grape Tomatoes and Country Pepper p. 15 --
Mixed Herb Pesto p. 17 --
Provisions Bowl p. 18 --
Cassava Pancakes with Sorrel Syrup p. 21 --
Cassava Fries with Sous de Pinda p. 22 --
Steamed Bammy with Coconut, Pumpkin, Ginger, and Tomato p. 23 --
Fritter Platter: Coconut Corn Fritters, Dasheen Balls, and Coco Fritters p. 24 --
Roasted Carrots, Beets, and Asparagus with Basil p. 29 --
Chapter 2 Savory Fruits & Vegetables --
Ackee, Cho Cho, Peppers, Eggplant, Avocado & Okra --
Island Squash Salad with Arugula p. 32 --
Curried Eggplant and Potato with Roti p. 34 --
Okra with Scotch Bonnet, Cilantro, Coconut, and Lime p. 37 --
Cucumber, Tomato, and Onion Raita p. 38 --
Spicy Red Pepper Pesto p. 39 --
Trini Chokas: Tomato Choka and Coconut Choka p. 40 --
Pepper Grilled Cheese with Caramelized Onions and Fresh Pepper Jelly p. 42 --
Sesame-Roasted Garlic and Eggplant Caviar p. 45 --
Roasted Tomatoes and Eggplant with Spiced Cilantro Yogurt and Feta p. 47 --
Zaboca Toast with Coconut and Pumpkin Seeds p. 49 --
Cheesy Mushroom Toast p. 51 --
Avocado and Plantain Salsa with Breadfruit Chips p. 52 --
Avocado-Ginger Spring Rolls with Lemongrass-Citrus Dipping Sauce p. 55 --
Ackee Tacos with Island Guacamole p. 57 --
Ackee Lasagna p. 60 --
Cho Cho "Apple" Crisp p. 61 --
Chapter 3 Sprouts & Starchy Fruits --
Hearts of Palm, Artichoke Hearts, Pumpkin, Banana, Plantain & Breadfruit --
Curried Green Banana with Pineapple and Raisins p. 65 --
Grilled Green Banana and Plantain with Butter p. 66 --
Plantain and Cheese Empanadillas p. 67 --
Roasted Ripe Plantain with African Pepper Compote p. 68 --
Ripe Plantain Gratin with Gruyere p. 70 --
Oven-Roasted Pumpkin Flatbreads with Goat Cheese, Cilantro-Coconut Pistou, and Sweet 'n' Salty Pumpkin Seeds p. 71 --
Eggplant and Plantain Parmesan with Two Sauces p. 74 --
Scotch Bonnet Tomato Sauce p. 76 --
Roasted Hearts of Palm and Artichoke Hearts Dip p. 77 --
Fire-Roasted Breadfruit with Flaked Sea Salt and Honey p. 78 --
Roasted Breadfruit with Sauteed Peppers, Cho Cho, and White Wine p. 81 --
Oma Chepa's Pumpkin Pancakes p. 82 --
Banana Date Protein Smoothie p. 84 --
Pumpkin Cupcakes with Cream Cheese Icing p. 85 --
Chapter 4 Greens, Leaves & Shoots --
Callaloo, Pak Choi, Lettuce, Arugula, Cabbage, Broccoli & Cauliflower --
Island Greens with Avocado, Mint, and Mango p. 88 --
Butter Lettuce, Avocado, and Chive Salad p. 90 --
Baby Greens with Lentils, Roasted Peppers, Crispy Chickpeas, and Ortanique-Thyme Vinaigrette p. 91 --
Crunchy Pak Choi Salad p. 94 --
Arugula with Plantain and Parmesan p. 96 --
Island Goddess Kale Cobb Salad p. 97 --
Romaine Heart Salad p. 100 --
Spiced Cooked Cabbage p. 103 --
Callaloo in Coconut Milk p. 104 --
Leek, Brie, and Thyme Soup au Gratin with Aged Caribbean Rum p. 105 --
Cream of Callaloo Soup p. 108 --
Aunt Marjorie's Callaloo Gratin p. 109 --
White Sauce p. 110 --
One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust p. 111 --
Broccoli, Cauliflower, and Cashew Tempura with Citrus-Miso-Rum Glaze p. 115 --
Chapter 5 Beans, Pulses & Legumes --
Black Beans, Gungo Peas, Chickpeas, Lentils, Red Peas & Black-Eyed Peas --
Crispy Trini-Style Channa p. 118 --
Curried Chickpeas with Mango Chutney p. 119 --
Chickpeas with Cilantro and Coconut p. 120 --
Red Pea Puree with Avocado p. 122 --
Black Bean Plantain Burger with Pikliz p. 125 --
Good Hope Gungo Pea Falafel p. 126 --
Sautéed Gungo Peas with Tahini and Mint p. 129 --
Jamaican Akkra p. 131 --
Lima Beans with Sesame, Ginger, and Cashew p. 132 --
Lentil-Scotch Bonnet Spread with Green Plantain Chips p. 133 --
Lentil Salad with Feta, Orange, and Hazelnuts p. 136 --
Pinda (Peanut) Stew p. 137 --
Chapter 6 Grains --
Rice, Quinoa, Wheat & Corn --
Couscous with Sweet Pot Herbs, Zucchini, Plantain, and Roasted Channa p. 143 --
Kalc and Quinoa Salad with Candied Sorrel, Pumpkin Seeds, and Almonds p. 145 --
Balinese-Style Black Rice Salad p. 148 --
"Tun" Cornmeal with Roasted Pumpkin and Garlic Confit p. 150 --
Empress Bowl: Coconut Rice and Guyanese Dhal p. 153 --
Haitian-Style Djon Djon Risotto (Riz Djon Djon) p. 155 --
Creamy Trini Corn Soup p. 159 --
Cheesy Scotch Bonnet Corn Bread p. 160 --
Coco Bread with Aged Cheddar and Crispy Garlic p. 161 --
Mamacita's Arepas with Black Beans and Queso Blanco p. 162 --
Basic Pastry Crust for Savory or Sweet p. 165 --
Chapter 7 Sweet Fruits & Flowers --
Mango, Papaya, Berries, Citrus, Melon, Guava, Pineapple, Passionfruit & Sorrel --
Caramelized Fennel and Grilled Green Guava with Mint p. 168 --
Watermelon Carpaccio with Arugula and Pecorino p. 169 --
Baked Brie en Croute with Sorrel Chutney and Pistachios p. 170 --
Stewed Guava with Red Wine p. 171 --
Mango-Passion Fool p. 172 --
Tropical Island Fro Yo p. 175 --
Grilled Pineapple Upside-Down Rum Cake p. 176 --
Raspberry-Coconut Cream Scones p. 179 --
Bev's Key Lime Pie p. 180 --
Mango, Blackberry, and Peach Pie with Cornmeal Brown Sugar Crumble p. 181 --
Berry-Coconut Overnight Oats p. 185 --
Sorrel Syrup and Candied Sorrel Buds p. 187 --
Chapter 8 Coffee, Cocoa Nuts & Coconut --
Chocolate-Habanero Mousse with Coconut-Rum Chantilly p. 190 --
Rum and Raisin Budino with Candied Cashews and Citrus-Rum Sauce p. 193 --
Coconut-Ginger Ice p. 196 --
Blue Mountain Affogato p. 197 --
Old-Fashioned Blue Mountain Chocolate Layer Cake p. 198 --
Gizzadas with Chocolate and Almonds p. 201 --
Pecan Pie Infused with Rum p. 203 --
Ebony and Ivory: Double Chocolate-Pistachio Brownies and Coconut-Macadamia Blondies p. 205 --
Nut-Butter Loaves p. 207 --
Chapter 9 Rum, Beverages & Festive Recipes --
Coconut-Rum Punch p. 212 --
Bellefield Jamaican Ginger Beer p. 213 --
Haitian Rum Sour p. 214 --
Tamarind Ti Ponche p. 215 --
Sorrel Mimosas (Holiday Hibiscus) p. 217 --
Christmas Sorrel p. 218 --
Ponche de Crème p. 219 --
Jamaican Julep p. 220 --
Lime Squash p. 222 --
Modern-Day Sangaree p. 223 --
Passion Martini p. 224 --
Chapter 10 Sea Salt, Sugar & Spice --
Pickles, Preserves & Sauces --
Pickled Peppers, Fruits, and Vegetables: Haitian Pikliz
 Chunky Lime, June Plum, and Pepper Relish
 Pickled Cucumber
 Pickled Shallots and Scotch Bonnet
 Pineapple Chow
 and Trini Chow Chow p. 229 --
Aunt Shirley's Guava Jam p. 233 --
Dover Seville Orange Marmalade p. 234 --
Ginger Pepper Jelly p. 235 --
Quick Sorrel Marmalade p. 236 --
Papaya-Christophene Chutney p. 237 --
Watermelon-Lemongrass Chutney p. 238 --
Sevens Mango Chutney p. 240 --
Red Onion, Tomato, and Habanero Relish p. 241 --
Cilantro-Coconut Pistou p. 242 --
Garlic-Lime Sauce p. 243 --
Tamarind-Raisin Ketchup p. 243 --
Coconut-Lime Dipping Sauce p. 244 --
Creamy Scotch Bonnet Dipping Sauce p. 245 --
Pepper Sauces: Classic, Lemon-Lime, Mustard, Pineapple, and Mango p. 246 --
African Pepper Compote p. 248 --
Green Seasoning p. 249 --
Hot Pepper Oils: Culantro Pepper Oil, Scotch Bonnet Oil p. 250.