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 more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
Blending African, Carribean, and southern 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.
|Product dimensions:||7.70(w) x 9.10(h) x 0.90(d)|
About 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 Times, Gourmet, 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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Excerpted from "Afro-Vegan"
Copyright © 2014 Bryant Terry.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Permission to Speak, by Jessica B. Harris
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.
Think Like You Grow, by Michael W. Twitty
About Bryant Terry
Most Helpful Customer Reviews
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.
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.
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!