Natural Flava

December 6, 2021
The London-raised McAnuff brothers, after exploring their Jamaican roots in Original Flava, bring their vibrant Caribbean flair to the world of vegan cooking. Though framed as an ode to Rastafarian Ital food, the book ranges much wider, with sweet and sour tofu “fakeaway” (their spin on Chinese takeout); a “wellington” of vegan puff pastry encasing butternut squash; and a faux roast made with wheat gluten, maple syrup, and hot sauce. The dishes inspired by their heritage (such as buss up shut, a popular roti said to resemble a “torn t-shirt”) prove decidedly delicious, underscoring the brothers’ knack for breezy instructions and clever substitutions: canned banana blossom stands in for poultry in their spicy fried “chicken,” while twice-fried tofu coated in seaweed convincingly poses as escovitch “fish.” A standout chapter on curries draws inspiration from Trinidad and Tobago and Guyana, while another on barbecue features a grilled fruit platter with jerk spices. The logic behind packaged vs. fresh (pastry patties use canned callaloo, but pepper pot soup requires fresh) gets fuzzy, but the book’s minor bumps are smoothed out by a notable array of desserts and drinks—such as their apple crumble with plantains and “fortifying” Irish moss with Guinness. Those looking to cut down on meat and up their spice intake should pick this up.

March 25, 2022
London-based chefs, authors, and brothers Craig and Shaun McAnuff (Original Flava, 2019) are once again bringing the flava, celebrating their shared passion for the foods of their Caribbean heritage. Conveying the vibrant colors of tropical fruits, the sweet taste of coconut, and the spice of jerk seasoning, they'll no doubt have readers drooling. To-die-for recipes include ackee and cabbage with fried dumplings and plantains, immune-boosting ital smoothies to give your skin a healthy glow, and callaloo fritters. The twist here is that every dish is vegan, and some are even gluten free. The McAnuffs take a minimalist approach--no long stories, just quick introductions and on to the main event, the food. Exciting dishes made accessible with quick, simple instructions make this an easy addition to culinary collections.

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