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Summary
Summary
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.
Author Notes
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 Lappe, 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.
Reviews (1)
Booklist Review
Chef-author Terry (Vegan Soul Kitchen, 2009; The Inspired Vegan, 2012) introduces the concept of food justice, a philosophy that he defines as good food being an everyday right, and not just a privilege. His book is also an introduction to the various ways (more than 100, in short) that African cuisine can go mainstream. Pointing out the high incidence of African Americans with diet-preventable diseases, such as hypertension and type 2 diabetes, Terry sets out to help correct that situation one meal at a time, jumping right into specific dishes and their preparation. The first section is about spices and sauces. For instance, familiar seasonings tango with pomegranate-peach barbecue sauce, while slow-braised mustard greens dance with an all-green spring slaw. Each recipe, interestingly, includes at least one soundtrack recommendation, which frequently is also accompanied by a film or book suggestion. His sidebars cover, among other topics, toasting whole spices and cooking black-eyed peas and millet. He's careful not to overemphasize (and overproselytize) the vegan nature of his recipe collection; instead, he focuses on flavor, on coaxing out unique smells and tastes.--Jacobs, Barbara Copyright 2010 Booklist
Excerpts
Excerpts
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. Excerpted from Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
