When she stopped eating meat and dairy, Moore thought she might have to give up some of the dishes she grew up eating. But going vegan has taken her in new directions as she looks for ways to incorporate the flavours of her childhood. Hear "I Swore," A Tearful Ballad From SBTRKT Collaborator Denai Moore". The FADER . Retrieved 23 May 2017. In a small bowl, whisk together the jerk seasoning and agave syrup. After 30 minutes, take the carrots out of the oven and add the jerk and agave mixture. Stir to coat the carrots evenly, then return to the oven to bake for a further 15 minutes until caramelized. An incredibly exciting, fresh modern twist on authentic flavours I love with bold clever and creative plays on veg! A book you need in your kitchen to show you how wonderfully delicious plants are with true homage to Jamaica." - Rachel Ama, author of One Pot Three Ways

Publishing director Kajal Mistry acquired world all-language rights from Silé Edwards while at Mushens Entertainment. It will be published in April 2023. At the height of the pandemic, cooking for herself became a source of joy, says Moore. Now, even if she is having a busy week, she tries to tap into that feeling. At home in Margate, a seaside town in southeast England, she’s been eating most of her meals in the garden. By including a chapter about cooking for one in the book, she wanted to encourage others to make time for this kind of enjoyment. Jamaican food is often misrepresented, simplifed and reduced to being really spicy - and MEAT heavy. Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food. With this book, she shows how exciting, diverse, and vibrant vegan flavours and Jamaican food truly are. Dee fantastically fuses her Jamaican heritage into a glorious array of inventive, novel ideas. A treat!"– Riaz Phillips, author of West Winds

Asked and Answered

Plentiful' is beautifully presented and full of colorful recipes that pay homage to Moore's roots, the history of Jamaican cuisine, and her world travels."—Robin Raven, USA Today The multi-talented Denai Moore is an acclaimed soul singer as well as the vegan chef behind Dee's Table pop-up restaurant, and has developed recipes for Leon and Tesco among others. With her debut cookbook, Moore wants to smash preconceptions about Jamaican food, which she says is "often misrepresented, stripped of its complexity and reduced to being a meat-heavy cuisine". In what Hardie Grant describes as “the first book of its kind”, Plentiful showcases Moore’s “authentic view of Jamaican flavours, debunking any myths of this cuisine being meat-heavy". Denai’s vegan recipes are "bursting with Jamaican flavour to satisfy every craving, mood and occasion" the publisher said. Jamaican food is often misrepresented, simplifed and reduced to being really spicy – and MEAT heavy. Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food. With this book, she shows how exciting, diverse, and vibrant vegan flavours and Jamaican food truly are. In a small saucepan over medium heat, heat the olive oil until shimmering. Add the cashews and stir for 30 seconds, until golden brown. Add the chile and nori powder, stir and toast for another 30 seconds. Remove from the heat, stir in the garlic and lime zest and let the residual heat cook the garlic. Add the maple syrup and salt, stir, then transfer to a clean jar. You should get about 1 cup.

An incredibly exciting, fresh modern twist on authentic flavours I love with bold clever and creative plays on veg! A book you need in your kitchen to show you how wonderfully delicious plants are with true homage to Jamaica. - Rachel Ama, author of One Pot Three Ways I absolutely adore this book! I can’t see how it wouldn’t raise the sprits of anyone who cooks and eats. I’ve already bought two copies as presents for friends, and I know I shall be giving a lot more out as the year progresses. But you know how it is when you fall in love with a book — you just can’t help pressing it enthusiastically on everyone around you!"– Nigella Lawson Dee fantastically fuses her Jamaican heritage into a glorious array of inventive, novel ideas. A treat!" – Riaz Phillips, author of West Winds Denai Moore is a British-Jamaican artist and singer. Her most recent album Modern Dread was released in July 2020. [1] Moore's musical style is a mix of soul, folk, electronic, and other styles, and she has said she takes influence from Lauryn Hill and Bon Iver. [2] She refers to her own music as "genre free". [3] She has been described as "one to watch out for" by The Fader. [4] Early life and career [ edit ] It was so hard to decide which of all the recipes in this wonderful book to share with you today, but inspired by my love of the Thai version, Yum Khao Tod (I go regularly to Supawan Thai in King’s Cross for its divine iteration of it) I plumped happily for her Crispy Rice Salad with Crunchy Green Vegetables and Salted Cashews.Divided into fabulously titled chapters such as Sides that Have Main Event Energy and Dessert as a Lifestyle, Plentiful is a playful exploration of plant-based Caribbean cuisine. British-Jamaican Denai Moore’s recipes include plantain and lentils with hot pistachio and corn nut dressing. 3. Pomegranates & Artichokes, by Saghar Setareh Moore was drawn to a career in food because of the sense of community it creates. Long before she started the Dee’s Table pop-up and supper club in 2017, she often hosted dinners and looked for opportunities to cook for people. “That was, for me, a very joyful thing to do because it’s like extending love to someone. And cooking for someone is kind of like my love language.”

We probably eat on our own most of the day. It’s something that a lot of food writers maybe don’t necessarily think about. And I know I’ve been in that scenario, where I’ve wanted to make a recipe or have a craving for something. And then I’m like, ‘Ah, just for me?’ It feels like I shouldn’t bother. When you cook for yourself, you tend to rush, or you don’t make the time for it.” Make the tofu crema: Meanwhile, in a blender or food processor, combine the tofu, parsley, cilantro, garlic, lemon juice and a pinch each of salt and pepper, and process until smooth. Taste, and season with more salt and/or pepper, if needed. You should get about 1 1/2 cups. Plentiful” belongs to a wave of recent cookbooks that honor the cooking traditions of Jamaica while also reframing the country’s cuisine."– Mayukh Sen, The Washington Post

"Fake Meat: Real Food for Vegan Appetites" by Isa Chandra Moskowitz

Moore features three versions of jerk in Plentiful: a classic jerk seasoning, fresh wet green jerk and jerk butter. In the following recipe, Moore mixes the seasoning with agave syrup and brushes the mixture on roasted carrots as a glaze. Delicious, fresh and full of heart. This is a cookbook that I know I'll return to time and time again when in need of a little piece of home. - Liv Little, author of Rosewater and founder of gal-dem From her homeland of Iran through the Levant and over to Italy, Saghar Setareh explores how these regions are culinarily intertwined via family recipes, essays and photos. Come for the recipes — such as fried polenta bites and syrupy baked quince — but stay for Setareh’s evocative writing. 4. Yiayia, by Anastasia Miari Moore has gone off-piste with the book's format too. Forget starters, mains and desserts, instead there are chapters entitled ‘Food that I dream about before going to bed' (ie breakfasts, including a hominy corn porridge inspired by her grandmother's recipe), ‘Salads that aren't lame' (beetroot with olive and scotch bonnet jam) and ‘Comfort grub' (squash and butter bean curry with spinners, a type of dumpling). Denai makes a laminated dough, like a rough puff pastry. She does this by using a lot of vegan butter that’s very cold and rolling it between layers of dough. Now even I haven’t made a laminated dough from scratch, so this was a first for me. Obviously, it takes practice. So what I did to fix my mistakes might not be the correct way to make a Jamaican patty pastry, but I found the modified method to be satisfying in the end nonetheless. My butter started getting too warm when I rolled out the final dough.