Perhaps it was the breathtaking Blue Mountain backdrop provided by the award-winning EITS Caf é . Perhaps it was being serenaded by the soul-touching tunes of vocalist and violinist Ziah. Or perhaps it was six courses of finely curated vegan gastronomy by eco-cuisine company Sippin’ Live. Truly it could have been any combination of these reasons that made Sippin’ Live’s Vegan Tasting Experience the perfect place to watch the sun set on the weekend two Sundays ago.

Sip on this! The immaculate spread of vegan fare put on by Sherece Cowan, chef and owner of Sippin’ Live, was in celebration of the addition of her products to EITS’ Food Basket’s doorstep delivery service. Now added to the menu are Sippin’ Live’s Artisan Vegan Cheeses, Scotch Bonnet Turmeric Dressing, Vegan Chocolate Mousse Cake and Tamarind-Chia Jelly. Those interested in the high vibrational food products can request via e-mail and have them delivered hassle-free straight to their pantries. While stocking up, we would recommend you also sign up for Food Basket’s new Salads on the Go delivery programme, with healthy lunch options delivered to your door on Mondays and Fridays.

Say cheese! Of the vegan variety, of course. Using only in-season ingredients from Food Basket’s farm and other local producers, the healthy bites featuring her new vegan cheeses could have fooled even the most ardent dairy lovers. The evening started with a bang with a mixed baby green salad served in a sesame ginger dressing and crispy tofu croutons. Following shortly was a pea and mint soup served with herbed butter and EITS bread, still warm from the oven. The smoked nori rolls, packed with avocado, nut butter, veggies and drizzled with Sippin’ Live’s rich cream cheese would have any sushi lover grasping their chopsticks. For sippin’ was EITS’ black mint lemonade.

Continuing to draw from inspiration around the globe, Cowan remixed the concept of the traditional taco substituting tortillas and beef for romaine lettuce boats filled with spicy walnut mince, salsa and red pepper nacho cheese. The course de force was the crispy mushroom and lentil balls served over rich black rice and quinoa. To top it off was a decadent chocolate square accompanied by an Old Town coffee brew and a collective chorus of pleased ahhs from satisfied patrons. The only thing sweeter than dessert was the heel-tapping tunes from artist Ziah.

It was uplifting to hear Cowan speak about the growing eco-conscious food movement that is arising in Jamaica. “It’s great to be in partnership with Robyn Fox of EITS. We’re seeing a lot of partnership in the food community,” commented Cowan. For this summer Cowan has an upcoming event in early August and plans several three-to-five day raw food meal options. She is also available to cater events. You can find more information by e-mailing sippinlive@gmail.com

— Summer Eldemire