Afro-vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

Hardcover | April 8, 2014

byBryant Terry

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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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From the Publisher

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 colorf...

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 ...

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Format:HardcoverDimensions:224 pages, 9.31 × 7.8 × 1.03 inPublished:April 8, 2014Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1607745313

ISBN - 13:9781607745310

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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.

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