i am deliberate and afraid of nothing

- audre lorde

© safiya robinson and sisterwoman vegan, 2019. unauthorized use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. excerpts and links may be used, provided that full and clear credit is given to safiya robinson and sisterwoman vegan with appropriate and specific direction to the original content.

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June 10, 2018

Serves 4



1 tsp coconut oil

1 whole scotch bonnet pepper

3 bay leaves

2tsp allspice

6 cloves garlic

3 spring onions

1 small onion

5 sprigs of fresh thyme

2 tsp smoked paprika

1 teaspoon sea salt

½ teaspoon black pepper

3 cups cooked kidney beans

2 white potatoes, cubed

2 carrots, sliced

½  cup water                 

2 cups coconut milk

chickpea spinners (dumplings)

  • ½  cup...

June 3, 2018


dry mixture

  • ¾  cup spelt flour

  • ¼ cup chickpea flour

  • 1 tbsp cornstarch

  • ½  tsp sea salt

  • ½ tsp celery salt

  • 1 tsp thyme

  • 1 tsp cayenne pepper

  • 1 tsp white pepper

  • 1 tsp black pepper

  • 1 tsp onion powder

  • 2 tsp garlic powder

  • 1 tsp smoked paprika

  • ½ tsp oregano

  • 3 tbsp  nutritional yeast

wet mixture

  • ¼ cup hot sauce

  • ½ cup unsweetened non-dairy milk

  • 1 tablespoon Dijon mustar...

May 27, 2018

This month we sat down with singer-songwriter Denai Moore of Dee’s Table to discuss veganism, her unique approach to Jamaican food and the creative process.

Sisterwoman: Talk us through your vegan journey.

Denai: I started off with veganism as curiosity… When I was 17 my best friend went vegan and I didn’t know anyone who had done that before, so I tried it out and since then I kind of reduced milk and dairy, cheese, stuff like that because it was affecting m...

May 6, 2018

Traditionally served at Christmas, this recipe is sweet and refreshing and perfect for summer BBQ's. Sorrel also has great health benefits. Unlike most sorrel recipes, I like to keep it raw.


¾ cup coconut sugar (add more to taste)

3 inches ginger

2 cups dried sorrel (hibiscus)

6 cups water

1 lime, sliced

1 orange, sliced

10 whole allspice berries

3 cloves

1 cinnamon stick

Sparkling water


Blend together the water, sugar and ginger.

In a large bowl, comb...

April 29, 2018

This is my favourite vegan brunch (except for vegan smoked salmon… recipe coming soon!), and it’s quick, simple and high in protein. You can get chickpea flour or besan from most supermarkets in the good ol ‘world foods’ aisle and it’s amazing value for money. Kala namak, or black salt is sulfurised so has an eggy taste that’s perfect for recreating those familiar flavours.

Serves 2


¾ cup chickpea flour

1 cup water

1 tsp sea salt

1 tsp kala namak

2 tb...

April 22, 2018

 It can be quite difficult for some of us to incorporate raw food into our diets, but all this sun we've been having calls for something light, fresh and quick like this easy spring salad. 


Handful of radishes

Handful of cherry tomatoes, halved

½ cucumber

½ bunch of coriander

2 tsp sumac               

½ head of your favourite lettuce, torn

1 red onion

½ spring onion, sliced

1 cl...

April 15, 2018

'A ital food dis, mi jus chop up some vegetables and put dem inna di pot wid some herbs and let it simmer'

- Bobo Tafa

when most people think about Jamaican cooking meat is usually the first thing that springs to mind, but in rastafari culture unity with nature is very important. ital food is a natural way of cooking that avoids processed food, additives, oil, salt and sugar. This is my go to meal when I want something quick, filling and simple and the f...

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