A composite of the best African, Caribbean, and southern recipes, written by renowned chef and food justice activist, Bryant Terry. Bryant reworks and remixes some of African-Caribbean culture's favorite dishes using staples and ingredients popular with the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
These colorful cuisines are blended together beautifully to make 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 its dried apricots, carrots, and almonds, which is based on Moroccan tagine. Terry's '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' and the Caribbean-inspired 'Cocoa Spice Cake with Crystallized Ginger' and the '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.
Read more about the food activist and author Bryant Terry on his website here http://www.bryant-terry.com