Podcast Summary: All Of It – "Plantcrazii Creator Lloyd Rose Has A Cookbook for Island Vegans"

Introduction

In this illuminating episode of All Of It on WNYC, host Alison Stewart engages in a vibrant conversation with Lloyd Rose, the innovative creator behind Plantcrazii and author of the latest cookbook, Island Vegan: 75 Flavorful Recipes from the Caribbean, Jamaica, Trinidad, Haiti, Dominican Republic and More. Released on January 30, 2025, the episode delves into Lloyd's journey into veganism, his passion for Caribbean cuisine, and the creative process behind his plant-based culinary masterpieces.

Lloyd Rose's Journey to Veganism

Lloyd Rose shares the serendipitous circumstances that led him to adopt a vegan lifestyle seven years ago. Reflecting on the pivotal moment, he recounts:

“[02:35] Lloyd Rose: It was so random. Me and friends used to get together at least and it be the turn to choose what we're watching for the night... We turned it on and it started to show us certain things that happen to our bodies and when we eat certain foods... So 14 day challenge became a 30 day challenge. Then 30 days became seven years for the majority of us of never going back to eat meat.”

Lloyd explains that a documentary titled What the Health? sparked a deep curiosity about the impact of diet on health and the environment. The initial skepticism turned into excitement as he and his friends experimented with vegan dishes, discovering that plant-based alternatives could be both delicious and satisfying.

Developing Vegan Caribbean Recipes

Coming from a Jamaican family, Lloyd seamlessly integrated his cultural heritage into his vegan culinary endeavors. When he first informed his family about his choice to adopt a vegan diet, he was met with understanding and support, noting:

“[04:03] Lloyd Rose: They responded very well because in Jamaica, way before my time, there's the Rastafarians and they eat Ital, so food from the earth.”

This cultural backdrop provided a strong foundation for Lloyd to explore and reinterpret traditional Caribbean flavors through a vegan lens.

Highlights from Island Vegan Cookbook

Lloyd’s cookbook is a celebration of the rich and diverse flavors of the Caribbean, reimagined for plant-based diets. He discusses several key components and recipes that make Island Vegan stand out.

Essential Spices

A cornerstone of Caribbean cuisine, Lloyd emphasizes the importance of specific spices to achieve authentic flavors:

“[06:12] Lloyd Rose: You should definitely have all spice berries... peppers like scotch bonnet or habanero... and thyme.”

He explains how these spices create the signature taste profiles found in Caribbean dishes, making them indispensable in a vegan kitchen.

Vegan Salt Fish Fritters

One of the standout recipes is the vegan take on salt fish fritters. Lloyd describes the process of using young green jackfruit as a fish substitute:

“[09:46] Lloyd Rose: I use white flesh jackfruit... use seafood seasoning and seaweed to give it all the ocean flavors... It’s so delicious to have.”

This innovative approach retains the traditional textures and flavors while maintaining a cruelty-free profile.

Vegan Roti and Trinidadian Dishes

Responding to listener inquiries, Lloyd details his vegan roti recipes and other Trinidadian specialties:

“[07:38] Lloyd Rose: I have a loaded veg roti inside the book... stewed veg with buss up shut roti.”

He also discusses recipes like big and choka, pollory, and various chutneys, highlighting the vibrant and robust nature of Trinidadian cuisine.

Vegan Oxtail (Nox Tail)

Perhaps the most intriguing creation is Lloyd’s vegan oxtail, aptly named "Nox Tail." He recounts the inspiration behind this dish:

“[20:12] Lloyd Rose: I marinate it in a browning sauce... the gravy is dark and rich... so they were like, this is so good. You should call it Nox Tail.”

Using jackfruit and butter beans, Lloyd successfully mimics the rich, savory qualities of traditional oxtail stew, garnering praise from local Jamaican personalities.

Sweet Plantain Loaf and Black Cake

Lloyd also addresses sweet dishes, such as the sweet plantain loaf and black cake, which traditionally rely on eggs and dairy. He explains how ripe plantains and precise measurements of sugar create a moist and flavorful loaf without animal products:

“[23:38] Lloyd Rose: It should be very ripe... the sugars are now in the plantain, and that makes for the perfect Moist, sweet plantain loaf.”

This approach ensures that the sweetness is balanced and satisfying without overpowering the natural flavors.

Tips for Vegan Cooking – Protein Sources and Ingredients

Addressing concerns about maintaining a balanced diet, Lloyd offers practical advice on sourcing protein and essential nutrients:

“[11:26] Lloyd Rose: I use a lot of beans, chickpeas, lentils... make a lentil tofu... high in protein... mushrooms like oyster and lion's mane.”

He emphasizes the versatility of plant-based proteins and encourages experimenting with different ingredients to meet dietary needs.

Advice for New Vegans and Cooking Enthusiasts

For listeners contemplating a shift to veganism or looking to incorporate more plant-based meals, Lloyd provides motivational and actionable tips:

“[26:02] Lloyd Rose: The change happens first in your mind. I would suggest watching something like what the Health on Netflix with 100% focus.”

He also recommends starting with approachable recipes, such as his pull jerk sliders or mushroom-based dishes, to ease into the vegan culinary journey.

Audience Engagement and Favorite Recipes

Throughout the episode, Lloyd responds to listener questions and shares favorite recipes that have surprised even non-vegans with their authenticity and taste. Dishes like the vegan oxtail and sweet plantain loaf often leave guests incredulous at their plant-based origins, highlighting Lloyd’s success in bridging traditional flavors with modern dietary preferences.

Conclusion

In this episode of All Of It, Lloyd Rose not only showcases his culinary expertise but also inspires listeners to explore the vibrant intersection of culture and plant-based eating. His passion for preserving Caribbean flavors while embracing vegan principles serves as a testament to the creativity and adaptability inherent in cultural cuisine. Island Vegan stands as a comprehensive guide for anyone eager to embark on a flavorful and mindful culinary adventure.

Notable Quotes

• Lloyd Rose on Adopting Veganism:
  “[02:35] It was so random... 14 day challenge became a 30 day challenge. Then 30 days became seven years for the majority of us of never going back to eat meat.”

• On Essential Spices:
  “[06:12] You should definitely have all spice berries... peppers like scotch bonnet or habanero... and thyme.”

• On Vegan Oxtail (Nox Tail):
  “[20:12] I marinate it in a browning sauce... the gravy is dark and rich... so they were like, this is so good. You should call it Nox Tail.”

• Advice for New Vegans:
  “[26:02] The change happens first in your mind... start with any recipe inside the book.”

Final Thoughts

Lloyd Rose's contributions through Island Vegan not only offer delicious and authentic vegan recipes but also celebrate the rich cultural tapestry of Caribbean cuisine. His innovative substitutions and dedication to flavor make plant-based cooking accessible and enjoyable for a diverse audience.