‘Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed,’ by Bryant Terry
A 2015 James Beard Leadership Award winner, Bryant Terry is the Chef-in-Residence at San Francisco’s Museum of the African Diaspora. Author of five books, Terry is currently working on editing Black Food. On a post on Instagram, he describes the project as "a groundbreaking book that will drive conversation and culture by exploring Black foodways within America and beyond, featuring recipes, art, and essays from over 100 of the most celebrated Black chefs, scholars, farmers, artists, and activists as well as many upcoming voices from the African Diaspora.”
In Afro-Vegan, he writes, “Outside of collard greens, I imagine that the three ingredients most emblematic of African-American cooking are okra, black-eyed peas and watermelon. I’ve always had a deep connection with them that started in my family’s small farms and gardens, and I believe that they, more than any other foods, are a precious reminder of the interconnection of people of African descent across the globe.”
Some of the super-appealing recipes in Afro-Vegan we can’t way to try:
• Blackened Okra with Red Rice
• Texas Caviar on Grilled Rustic Bread
• Chilled Watermelon Soup and Quick-Pickled Cucumber with Mint
• Tofu Curry with Mustard Greens
• All-Green Spring Slaw (Note to self: with cabbage, peas, sugar snaps, celery, herbs and toasted pepitas, definitely something to remember when spring 2021 rolls around)
• Dandelion Salad with Pecan Dressing (and tangerines!)
• Slow-Braised Mustard Greens (This is probably my favorite recipe in this book,” writes Terry in the headnote.)
• Za’atar-Roasted Red Potatoes
• Crispy Teff and Grit Cakes with Eggplant, Tomatoes and Peanuts
• Savory Grits with Slow-Cooked Collard Greens