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 dishirio, 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 Africanzalook 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.
Best Cookbooks of 2014 "Serious Eats"Best Cookbooks of 2014 "Mother Jones" 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""
Number Of Pages: 256
Published: 8th April 2014
Publisher: Ten Speed Press
Country of Publication: US
Dimensions (cm): 22.9 x 19.1 x 2.6
Weight (kg): 0.57