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 colourful 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 Crystallised Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos drink that will satisfy any sweet tooth.
Contains over 100 recipes
Author: Bryant Terry.