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...
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.
'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...