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Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [NOOK Book]

Overview

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Blending these colorful cuisines results in delicious recipes like ...
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Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

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Overview

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice  Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
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Editorial Reviews

From the Publisher
“I’m a big fan of food. I’m also a fan of stories. What Bryant Terry has done with Afro-Vegan is tell a new and important story of food. He’s connected health with history and culture and made the combination delicious. As important, he’s encouraging all of us to learn the story of the food we make and consume and helping us generate our own stories as we share these healthy eats with the communities we love.”
—Baratunde Thurston, best-selling author of How to Be Black and CEO and cofounder of Cultivated Wit
 
“Bryant Terry crafts recipes and weaves narrative to shine truth on Southern food. This is cooking that empowers and encourages, and tells the story of the nourishment of a community. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”
—Hugh Acheson, chef and author of A New Turn in the South
 
Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love. He goes beyond teaching us to cook. He inspires us to celebrate and explore.”
—Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa
 
“If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”
—Isa Chandra Moskowitz, author of Veganomicon and Isa Does It  
 
“In this beautiful, casual collection of recipes from across  the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.  Afro-Vegan is a historically compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”
—Tamar Adler, author of An Everlasting Meal
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Product Details

  • ISBN-13: 9781607745327
  • Publisher: Ten Speed Press
  • Publication date: 4/8/2014
  • Sold by: Random House
  • Format: eBook
  • Pages: 224
  • Sales rank: 198,108
  • File size: 25 MB
  • Note: This product may take a few minutes to download.

Meet the Author

A national leader in the movement to promote healthy eating, BRYANT TERRY is the author of The Inspired Vegan and the critically acclaimed Vegan Soul Kitchen. Along with Anna Lappé, Bryant co-authored Grub, which the New York Times called “ingenious.” He is also the host of Urban Organic—a multi-episode web series that he co-created. Bryant’s work has been featured in the New York TimesGourmet, Food & Wine, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times, among others. He has made dozens of national television and radio appearances including the Martha Stewart Show, Emeril Green, The Splendid Table, and Morning Edition. He lives in Oakland, California. Visit www.bryant-terry.com to learn more.
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Read an Excerpt

Muscovado-Roasted Plantains
Olive oil, maple syrup
Yield 4 to 6 servings
Soundtrack “Golden Lady” by José Feliciano from And the Feeling’s Good
 
Inspired by candied sweet potatoes, this flavorfully sweet side dish provides a satisfying counterpoint to a savory main. While roasting brings out the natural sweetness in plantains, muscovado—unrefined brown cane sugar—gives the plantains a subtle molasses flavor. You can add chopped pecans for texture. If you cannot find muscovado, use raw cane sugar and replace the maple syrup with 1 teaspoon unsulfured molasses. 
 
4 large ripe plantains, ends cut off, peeled, and cut into thirds
4 teaspoons olive oil
1⁄2 teaspoon coarse sea salt
1 tablespoon maple syrup
1⁄4 cup muscovado sugar
 
Preheat the oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
Put the plantains in a large bowl, drizzle with 2 teaspoons of the oil, and sprinkle with the salt. Toss gently until the plantains are evenly coated. Transfer to the lined baking sheet and bake for 40 minutes, gently stirring and turning every 10 minutes, until fork-tender and lightly browned.

Combine the maple syrup, muscovado, and remaining 2 teaspoons oil in a small bowl and stir with a fork to combine. Pour into a large skillet and warm over high heat until melted, about 30 seconds. Add the plantains, and cook for 1 minute, tossing vigorously to coat evenly, and serve.
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Table of Contents

Permission to Speak, by Jessica B. Harris
Introduction
Spices. Sauces. Heat.
Soups. Stews. Tagines.
Greens. Squashes. Roots.
Grits. Grains. Couscous.
Street Food. Snacks. Small Bites.
Preserves. Creams. Spreads.
Biscuits. Smoothies. Porridge.
Cakes. Treats. Fruit.
Cold Drinks. Tonics. Cocktails.
Menu Suggestions
Think Like You Grow, by Michael W. Twitty
Acknowledgments
Selected Bibliography
About Bryant Terry
Conversion Charts
Index
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Customer Reviews

Average Rating 5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Posted November 12, 2014

    more from this reviewer

     I love food, who does not. However, I am changing my food habit

     I love food, who does not. However, I am changing my food habits. I decided to start eating smarter
    and healthier for great reasons.  Health is my number one reason.
     I decided that I wanted to learn vegan and Raw recipes so here I begin.
    fro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
      I love this book. I have tried over 20 recipes and enjoyed most of them including family members. If I was not satisfied with the taste either the hubby or guest was so it was a win, win for me
    I left myself open to all kinds of 'clean' foods. Those i regularly eat and those i don't like as well as trying new foods. 
    The recipes I enjoyed  most were:
    Spicy Mustard Greens
    Tofu Curry with Mustard Greens
    Muscovado-Roasted Plaintains
    Twice Baked Sweet potatoes with Winter Salsa
    Collards and Cabbage with Lots of Garlic
    Glazed Carrot Salad
    Smashed Potatoes, Peas and Corn with Chile-Garlic Oil
    These are definitely part of my staple foods to cook. 

    There was not any that i just didnt like to the point of not wanting to try because if i didnt like it my hubby did. 
    I liked the Sweet Plantain and fresh Corn Cakes also the Skillet Cornbread with Pecan Dukkah
    I enjoyed the selection of recipes that is included, which covered cold drinks, preserves and porridge sections.
     I really liked the conversion chart located in the back also.
    The menu suggestions were on point and the TIPS were a delight.  
    I completely loved the book.  You will Definitely love the book.  
    This books sits on my shelf as a DARN GREAT READ with a 5 star review rating.

    Was this review helpful? Yes  No   Report this review
  • Posted July 10, 2014

    When I was looking through cookbooks and found this one, I knew

    When I was looking through cookbooks and found this one, I knew I had to have it.  It covers Africa (my current home), Brazil (my previous home), the Caribbean (never lived there but have visited it a few times), the South (my origins) and food (my passion)!!  Yes, this book was calling my name.
    The author describes his book best so take a look at what he says -"Imagine if you removed the animal products from African, Caribbean, Southern, and other Afro-influence cuisines then meticulously cut, pasted, and removes the food to produce recipes with farm-fresh ingredients as their heart and soul: that is Afro-Vegan." Doesn't that make you want to run out and get a copy of this book NOW??!!

    Recipes
    Over a hundred recipes in the book and they all look absolutely amazing.  First few on my list to try are creole-spiced plantain chips, za'atar, harissa, blackened cauliflower with plum tomato sauce, slow-braised mustard greens, savory grits with slow-cooked collard greens, and maple-glazed banana johnnycakes.  Really, I want to make everything. Right. Now.

    Stories
    There are stories woven in to each chapter and recipe that really make this book special.  It is so much more than a cookbook.

    Music and books
    As much as I love the recipes, I think the music and book recommendations for each recipe is my favorite part of the book.  What a great idea!

    So really, go pick this book up now.  You'll be glad you did! 

    Was this review helpful? Yes  No   Report this review
  • Posted July 7, 2014

    I really enjoy how the author incorporates music, life stories,

    I really enjoy how the author incorporates music, life stories, humor, and culture in relaying the recipes. This book is more than a cookbook, but the recipes are absolutely great and you can enjoy them even if you aren't vegan.


    Was this review helpful? Yes  No   Report this review
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