Plantcrazii Creator Lloyd Rose Has A Cookbook for Island Vegans

Summary

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.

Transcript

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[Lloyd Rose]

Listener supported WNYC Studios.

[Alison Stewart]

This is all of it on wnyc. I'm Alison Stewart. Thank you for joining us. Coming up on the show tomorrow, we'll speak with two of the stars of the Broadway revival of Gypsy. The one and only Audra McDonald joins us to discuss along with her spectacular co star, Jennifer Joy Woods. And you know what's coming up after the show today, Shout out to our engineer Juliana, who's getting married to her longtime partner, Mike. Whoop, whoop, whoop. Congratulations, Juliana and Mike. Now let's get this hour started with a taste of the Caribbean. Now to another installment of Food for Thought. A new book spotlights the vibrant flavors of Jamaica, Trinidad, Haiti, Haiti, the Dominican Republic and other places in the Caribbean, but without the meat. It's titled Island Vegan. In the introduction, author Lloyd Rhodes states that it's, quote, more than a cookbook. It's a celebration of the delectable fusion of traditional Caribbean dishes and the principles of mindful, cruelty free eating. You'll find about 75 recipes with a twist on the classic island dishes such as Jamaican beef patties, Trini Doubles Salt fish. That's spelled with a ph, by the way, and Jamaican Nock's tail. Island Vegan is out now and author Lloyd Rose joins us. Hi, Lloyd.

[Lloyd Rose]

Hi, Alison. Thank you so much for having me.

[Alison Stewart]

Listeners, we want to hear from you. Are you West Indian or a fan of Caribbean cuisine? What are your favorite dishes? Have you tried making a vegan version? Do you have a question for recipe developer Lloyd Rose about seasoning or vegan substitutes? Our number is 2124-3396-9221-2433. WNYC. You can hit us up on social media at all of it. Wnyc. So about seven years ago, Lloyd, you decided to go vegan. Why did you decide to take on this change?

[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. And this time around, one of my friends had heard about a documentary called what the Health? It was all over social media. I knew nothing about it. She knew nothing about it. The other friends knew nothing about it. But we turned it on and it started to show us certain things that happen to our bodies and when we eat certain foods. And it also showed us what could happen if we cut out the middleman. Because for example, chicken and beef doesn't necessarily like the cows are not necessarily born with the protein, is what they eat is the plants that they eat that gives them the protein. So it showed us what would happen if we cut out the middleman and we go directly to the source. And we didn't believe it and we didn't know what the vegan world was like. But we said, hey, let's give each other a challenge. For 14 days, 14 days we would call different restaurants and ask, do you have a vegan burger? Do you have vegan lasagna? And some of them would say yes. So out of curiosity we went over there and we tried the food and we were mind blown by how similar things taste. 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.

[Alison Stewart]

You've often talked about coming up from a Jamaican family. How did they respond when you initially told them I'm no longer eating meat?

[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. They didn't eat the chicken and the fish and all that. So it wasn't much of a surprise when I introduced it as I want to eat.

[Alison Stewart]

I tell now what were some of the initial challenges you faced when you were introducing veganism into your lifestyle?

[Lloyd Rose]

Just how to have a balanced diet, like how to still get the right amount of protein, especially given that I'm someone that trains how to get all the right nutrients is something that I had to get educated on. And so those were the initial challenges.

[Alison Stewart]

This is your second cookbook. The first was titled Crazy Good Vegan Simple Frugal Recipes for Flavor Packed Home Cooking. What was something that you wanted to explore with the recipes in the new cookbook, Island Vegan that you didn't get around to with the last cookbook?

[Lloyd Rose]

So with the last cookbook it was more about just veganizing popular foods just around the world. And because Montreal, where I reside and I also lived in Toronto, is very diverse. So I wanted to create the foods that, you know, people generally eat, such as like, I don't know, spaghetti's or like certain burgers. And I wanted to veganize those things and show people that without going too far away from what you know, you can have meals that Taste similar to what you had before, but in a vegan, with a vegan twist. And then with this cookbook, I wanted to really celebrate the Caribbean roots. Given my parents are Jamaican. I grew up on Caribbean food. Caribbean from one household, which is mine, to another household, which is some friends that were from different parts of the Caribbean. Me trying their foods and just loving how flavors come together and just the Caribbean and tropical notes and put all of that in one cookbook and bring it to the world.

[Alison Stewart]

All right, let's get some spices, things that we should have in the kitchen before we even start. Tell me some spices I should definitely have.

[Lloyd Rose]

Okay. You should definitely have all spice berries. So all spice berries is something that is popular across the Caribbean, especially in Jamaica is small black dry berries. You would think that is peppercorns, but it's not. You definitely need those because they add so much flavor to food. Another thing that you need to have is peppers. You need to have either scotch bonnet peppers or habanero peppers. Very important. And you need to have thyme. We use a lot of thyme in our food, so you need to have time from fresh thyme to dry thyme. Personally, I mostly use fresh thyme.

[Alison Stewart]

A new cookbook features recipes from places like Jamaica, Trinidad, Haiti and Dominican Republic. It's titled Island Vegan. I speak with author Lloyd Rose. If you'd like to join this conversation and are a fan of Caribbean food, give us a call. 2124-3396-9221-2433. WNYC if you ever tried to to make a vegan version of your favorite Caribbean dishes. What questions do you have for plant crazy creator and recipe developer Lloyd Rose? Our number is 2124-3396-9221-2433. WNYC we got this text that said. So excited to hear there's a recipe for doubles in the book. Any other trini food. I especially love a recipe for vegan roti. Do you have any vegan roti?

[Lloyd Rose]

For me I do. I have a loaded veg roti inside the book and I also give the recipe to make the roti skin along with bus up shut roti, which is like kind of like a pulled apart soft pillowy bread you can call it, but in a roti style and that you just pull it apart and you eat it with stewed veg. Like you scoop the stewed veg with the buss up shot roti. So this person who texts in will definitely know what that is. But yes, there is a recipe for A loaded veg roti.

[Alison Stewart]

Any other trini food?

[Lloyd Rose]

Yes. Big and choka is in the book. Very popular, iconic food in Trinidad. Tomato choka is inside the book as well. I have Pollory, which is like almost like a soft dumpling that you dip in tamarind chutney or pepper chutney. And I have both. I have the pepper sauce in there. I have the tamarind. I have the recipe for the Polaris in there. So anyone who is a fan of Trinidadian food, which Trinidadian is one of my favorites, will definitely be pleased with the recipes, the Trinity recipes inside the book.

[Alison Stewart]

We got another text. What's the difference between allspice berries and pepper?

[Lloyd Rose]

Pepper and allspice berries is like night and day in terms of taste. Pepper, I guess, is meant to add peppery notes. Allspice berries adds, like a nutty berry type of flavor to food. So you put it in a boil. Like, let's say we're making rice and peas. When you're cooking up the rice and peas, you put that in the boil and will flavor. You'll taste the flavors all throughout the rice, which is flavors that are like a nutty flavor, a berry flavor. And then peppercorns that. Well, everyone knows what peppercorns are used for, so it's completely different. The peppercorns do not have Caribbean flavors in there. So, yeah, that's the difference, I would say.

[Alison Stewart]

And you were very kind to let us put one of your recipes on our Instagram at all of it. W, N, Y C Salt fish. P H I S H. Fritters. Salt fish fritters. Walk me through this one.

[Lloyd Rose]

So I grew up on salt fish fritters. Like, early morning or afternoon, you come in from school and you can smell mom boiling the salt fish to get it ready to put in the batter to make the salt fish fritters. And those are some things that me and my siblings loved to come home to. Nice and hot, right out the oil. I have included that inside my cookbook. And for the replacement of the fish, I'm using white flesh jackfruit, which is called young green jackfruit. You get that canned in the brine. It's a white flesh. And I use seafood to season that up and give it all the ocean flavors. So the texture already is like very fish, like, and you pull it apart and then you have the seaweed, which obviously adds the flavors. And then it has some Scotch bonnet in there. Using some flour or anyone who is gluten free could definitely use chana flour, which is chickpea flour, and then there's all kinds of different spices and herbs and. And then you put a little bit of baking powder in there so it could fluff up once it hits the oil. And that is just so delicious to have. We have it during a regular throughout the year, and then obviously during the festive times, those are passed around in bowls and you can just have a bite and then have conversation. And some of the best stories and conversations are had over having salt fish fritters.

[Alison Stewart]

This is a text we got. It said Lloyd mentions that he trains. Can he please elaborate on how to eat vegan and get sufficient protein every day? This is a big obstacle for me, me to go from being vegetarian to vegan. Thanks.

[Lloyd Rose]

Very good question. So I do an amount of beans, chickpeas, lentils. I even make a lentil tofu out of lentils, which is actually very simple, is blending raw lentils with seasonings and herbs with water in a blender until it's super smooth, and then cooking it down a little bit and placing it in a bread pan into the fridge. It hardens and you could cut it into cubes and blocks, and that's super high in protein. Or you can just use tofu as well. High in protein. But yeah, a lot of beans, a lot of dark leafy greens contain protein as well. So that is how I get my protein in. I also after workout, for a quick hit of protein, I'll have a protein shake. But all throughout the book, you will find recipes that will give you hits of protein. And again, depending on if someone trains a lot, lifts heavy, or doesn't or just trains every so often, then they may need less protein than someone who's lifting heavy.

[Alison Stewart]

My guest is Lloyd Rose. His book is called Island Vegan. All right, let's talk about breakfast. Here you have a callaloo omelette. The recipe is canned callaloo. Can you give us some tips for cooking with foes who don't use kalu? It's a leafy green vegetable. What do we need to know?

[Lloyd Rose]

So callaloo is similar in terms of how to cook it to spinach, but it does not taste like spinach. And I even heard callaloo, in terms of nutrients, is higher than what spinach gives. But callaloo, basically it comes from a plant, and then you chop off the leaves. Some people like to eat some of the stem as well. So you chop that up, it gives, like, a nice crunchy taste, almost like asparagus. Doesn't taste like asparagus, though. And then Once you have that cut up and you have rinsed it, then you start to flavor the oil. You can use oil, you could use butter, you could use coconut oil. You put that in a pan, you add some finely chopped onions, a little bit of garlic, a little bit of thyme, a little bit of Scotch bonnet, you could put a little tomato in there. And once that's sizzled and you have seasoned your oil, then you put the leafy callaloo inside there, you saute it up a little bit and, and it starts to become more bright green in color. You add a little bit of water or any type of vegetable stock and then you cover that and you let it cook down. You can either cover it or not cover it and just let it steam. And depending on if you cover it or don't, then the texture will be different. So if you want it to be more, less of like a soft stew, don't cover it. But if you want it more of like a soupy soft stew, then you would cover it.

[Alison Stewart]

Here's a text. I hope I pronounced this correctly. I have a dozen moruga peppers and I want to make a hot sauce with it. Any suggestions for a jerk style sauce that I can make?

[Lloyd Rose]

Yes. Use those peppers, add them to a blender. Add some fresh thyme in there, some garlic, onion, some green scallions, so spring onions and some all spice berries. You need the allspice berries for any jerk sauce from a marinade to a sauce, all spice berries in there. And you blitz that up. Once you have blitz that up, that will be a nice peppery, smoky jerk sauce that you can marinate food. And if you marinate whatever it is that you're trying to cook overnight and then you grill it or cook it, it won't have. It won't be overly spicy. It will just take on a lot of the flavor.

[Alison Stewart]

A new cookbook features recipes from places like Jamaica, Trinidad and Haiti. It's titled Island Vegan. I'm speaking with its author, Lloyd Rose. If you'd like to join the conversation, give us a call. 2124-3396-9221-2433. WNYC. If you have any questions after the break, we'll get to lunch. We'll talk beef patties and Jamaican Knox tail.

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Learn [e-mail] car@ Radiolab we love nothing more than nerding out about science, neuroscience, chemistry. But but we do also like to get into other kinds of stories.

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Stories, policing or politics, country music, hockey, sex of bugs.

[Alison Stewart]

Regardless of whether we're looking at science or not science, we bring a rigorous curiosity to get you the answers and hopefully make you see the world anew. Radiolab Adventures on the Edge of what We Think We Know Wherever you get your podcasts, you are listening to all of it on wnyc. I'm Alison Stewart. My guest is Lloyd Rose. He is the Author of Island Vegan 75 Flavorable Recipe. Excuse me, Flavorful Recipes from the Caribbean, Jamaica, Trinidad, Haiti, Dominican Republic and more. It is out now. By the way, he was so kind. Let us put one of his recipes on our Instagram. Go to of it WNYC for fish fritters, by the way. All right, I've gotten up to lunch. I'm thinking Jamaican Beef Patty. Everybody in New York knows you can find them for 250@almost any deli. What are some of the best substitutes to use as filling instead of chicken or beef?

[Lloyd Rose]

So using soy mints has been the best choice to make a beefy Jamaican patty. And how I discovered this was I was in Jamaica a few years back in one of the most popular, if not the most popular patty places throughout the island of Jamaica had a plant based patty to my surprise, and they used soy mince. And when you bite into that patty, it gave me all of my childhood memories of having a hot beefy patty. So I came home, got to work to create something that is the closest as possible to that patty. That gave me all those good memories and I've put that recipe inside the book.

[Alison Stewart]

The recipe calls for a blend of ingredients like onions and scallions, garlic clove, carrot thyme and Scotch bonnet peppers. Is there such a thing as too much Scotch bonnet pepper?

[Lloyd Rose]

I mean, not to the spicy heads. Those who love spice, no. But those who like it more mild then you do want to follow the recipe because the recipe that is Inside the book is a mild beefy patty.

[Alison Stewart]

Got a Texas says. How about aki and saltfish recipe? You have one?

[Lloyd Rose]

Indeed I do. So akian saltfish, which in Jamaica just with the Jamaican slang is akian saltfish. And that is in salt the book. So I'm using again young green jackfruit, which is the white flesh jackfruit that really is good at mimicking different like meats fish. So I'm using that in there as the salt fish replacement. And why I didn't make it just with ackee, because the traditional dish in Jamaica that is known across the island is ackee and saltfish. I wanted to keep it as is and not skip on the salt fish aspect. And again, I'm using seaweed in there to give flavors of the ocean. And it's cooked with different spices and herbs and onions and a little thyme and different things like that to really bring the dish to life with vibrant flavors.

[Alison Stewart]

Could you pronounce it the way you're supposed to pronounce it again?

[Lloyd Rose]

Akian salt fish.

[Alison Stewart]

Aki and salt fish.

[Lloyd Rose]

Yeah.

[Alison Stewart]

Let's talk about Jamaican nox tail. It is just funny to say nox tail. How do you replace oxtail for nox tail?

[Lloyd Rose]

So that again using. I'm telling you how incredible this ingredient is, the white flesh jackfruit. You wouldn't believe it. And I hope that one day you get to sample this. If you don't make it yourself from the book, that you got to sample it from me somehow. But that is the replacement that I use for the oxtail. And that's marinated in a browning sauce that gives it the brown color of oxtail. And how I even came up with the name Knox Dale was I was invited out to Jamaica to film a mini like docu series. And then a bunch of well known people across the island like Miss Universe, Jamaica and. And some artists came out to try my food and I made them the vegan oxtail version. And they were like, this is so good. You should call it Nock still. And that's how that name came about. But yes, I stew it down, I marinate, season it just like you would oxtail. And I stew it down. I add the butter beans in there in the gravy so the gravy is dark and rich. Is that gravy that you want to pour all over your rice and it has all the flavors of the Caribbean inside that gravy? That gravy is so rich, I promise you.

[Alison Stewart]

Now isn't there a difference between like yellow and Green jackfruit.

[Lloyd Rose]

Yes, there is. So this is what people want to avoid. And nowhere inside my book do you need to use the yellow, sweet, ripe jackfruit. You need to use the canned young green jackfruit, because the yellow one is more for you can eat it as is or for desserts. And then the young green jackfruit, which is white fleshed, is for savory meals. It's a luxury ingredient in vegetarian and vegan cuisine. I had first discovered it in an Indian restaurant when I asked for a vegan version of their chicken curry and they brought it out. At the time, I never had white flesh jackfruit in my life. And it was me and another friend who doesn't eat meat that received the dish. And we called back the waiter because we thought he made a mistake and gave us meat. That is how close the texture is. And it is an incredible discovery. I'm very excited for anyone who has the Island Vegan Cookbook to try out one of the recipes that involved the white flesh jackfruit in the can and be mesmerized and surprised by the texture and the flavor that it.

[Alison Stewart]

What's an example of a dish that you've given to people who are not vegans? And they've been really surprised and they want to know, is this vegan from your cookbook?

[Lloyd Rose]

The nocktail is definitely one of them. The akin saltfish is definitely one of them. What else have I given to people? And they were wondering if it's vegan even in my sweet. So the sweet plantain loaf, it's so fluffy and so good that people wonder, how is it that I've managed to get that without using any egg or dairy? The same for my black cake, which is a like a Caribbean. It's not just Jamaica, because Haiti makes the black cake, the Bahamas makes the black cake. And they have different names from black cake to rum cake to Christmas cake. And that one, people are so surprised how moist and good it is without the usage of any eggs at all or any animal products at all.

[Alison Stewart]

Let me ask you about that sweet plantain loaf. How ripe should your plantains be?

[Lloyd Rose]

It should be very ripe. Like, it should be, like, dark spotted. The plantain should pretty much be all black, if you could wait that long. But the blacker the plantain is, the plantain has not gone. Just all of the sugars have released into the plantain, maybe from the skin. That's why the skin goes dark. But all the sugars are now in the plantain, and that makes for the perfect Moist, sweet plantain loaf.

[Alison Stewart]

How do you keep from getting too sweet.

[Lloyd Rose]

That is balanced out? Like the sugar is not too much. It just works. It just magically works together when you use a ripe plantain. And I, when I did my recipe, I did it with dark plantains. So the plantains were pretty much fully black and soft and I used the sugar that was needed for that version of the plantain. So let's say the plantain one doesn't wait which the instructions in the book tells you what type of plantain to look for. But if one doesn't wait that long to get the plantain that is suggested, then the loaf will just be a little less sweet. But people nowadays on their loaf, just even on banana loaf, like some people add a little bit of like pure maple syrup. Some people go ahead and add honey if that's their thing. So if ever it's not exactly sweet to how you like it, then one could always just adjust as they slice up their loaf.

[Alison Stewart]

All right, this is from Instagram. We have a question. Where can you purchase fresh kalu in.

[Lloyd Rose]

West Indian stores and in Asian markets? So you can just Google West Indian stores near me or Asian market near me. And when that pops up, I highly suggest just calling ahead of time just to make sure that they have it in stock because those are things that don't come in big quantities oftentimes. And so you want to make sure that the store has it. But if one doesn't have it, the other one should. And in a worst case scenario, you can always find canned kalaloo in West Indian stores or in Asian markets as well. So you will be able to make the recipe no matter what the question is, will you be making with fresh callaloo or will you be making it with canned callaloo?

[Alison Stewart]

What are some tips do you have for people who are listening and thinking I'd like to start my vegan journey or maybe just want to incorporate a new plant based dish to their repertoire. What advice would you give them for.

[Lloyd Rose]

Those who want to begin a plant based journey? The change happens first in your mind. And I would suggest watching something like what the Health on Netflix with 100% focus. So this is without your phone in your hand. Just watch it with 100% focus and it will change up some stuff in your mind. If, if you see it the way that I saw it and friends saw it, that's what it will do. And then you'll kind of, it will be much easier for you to just adopt the vegan diet because I was a full blown meat eater and after watching that I was able to go cold turkey and not touch meat again. And for those who just want to include plant based meals like let's say have a fun meatless Monday throughout the week, then they could just start with any recipe inside the book. Or even one that I could suggest is the pull jerk sliders. Those have like a sticky sweet barbecue sauce in there and it has coleslaw and this is wrapped in a bun so it's in like burger buns. And that is a fun, exciting vegan meal to have to start. Or anything that is mushrooms in the book because the mushrooms that I use in the book, which is oyster mushrooms and those who are not familiar with the vegan diet or vegetarian diet would maybe only be familiar with like button mushrooms or portobello mushrooms. But if you look in the grocery stores, they have others and there's one called oyster and there's one called lion's mane. So any one of my recipes that have mushrooms in there, try that and you will be blown away, I promise you.

[Alison Stewart]

Lloyd Rose is a recipe developer, creator of Plant Crazy, and the author of Island Vegan. Thanks for your time, Lloyd.

[Lloyd Rose]

Thank you for having me. Thank you so much.

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