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.
NAMED ONE OF THE
BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APP TIT
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.