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Afro Vegan by Bryant Terry - Recipes

Afro Vegan by Bryant Terry - Recipes

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Published by The Recipe Club
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.

Recipes in this excerpt include:
Texas Caviar on Grilled Rustic Bread
Glazed Carrot Salad
Cocoa-Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache

Blending these colorful 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.

For more information, visit www.crownpublishing.com
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.

Recipes in this excerpt include:
Texas Caviar on Grilled Rustic Bread
Glazed Carrot Salad
Cocoa-Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache

Blending these colorful 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.

For more information, visit www.crownpublishing.com

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Categories:Types, Recipes/Menus
Published by: The Recipe Club on Mar 24, 2014
Copyright:Traditional Copyright: All rights reserved

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05/16/2014

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Contents
Permission to Speak, by Jessica B. Harris  viiIntroduction  1SPICES. SAUCES. HEAT.  7
Berbere
8
  Blackened Seasoning
9
  Creole Spice Blend
12
  Basil Salt
13
  Jamaican Curry Powder
14
  Za’atar
15
  Chermoula
16
  Pomegranate-Peach Barbecue Sauce
18
  Chipotle-Banana Pepper Sauce
19
  Hot-Pepper Vinegar
20
  Mango-Habanero Hot Sauce
21
  Smoky Pili Pili Sauce
23
  Harissa
24
  Spicy Mustard Greens
25
OKRA. BLACK-EYED PEAS. WATERMELON.  27
Crunchy Bean and Okra Fritters with Mango-Habanero Hot Sauce
28
  Blackened Okra with Red Rice
30
  Berbere-Spiced Black-Eyed Pea Sliders
32
  Texas Caviar on Grilled Rustic Bread
34
  Chilled Watermelon Soup and Quick-Pickled Cucumber with Mint
36
  Strawberry-Watermelon Salad with Basil-Cayenne Syrup
39
SOUPS. STEWS. TAGINES.  41
 Simple Vegetable Stock
42
  Corn Broth
43
  Hominy and Spinach in Tomato-Garlic Broth
44
  Sweet Corn and Ginger Soup
46
  Sweet Potato and Pumpkin Soup
47
  Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes
48
  Black Bean and Seitan Stew
50
  Peanut Stew with Winter Vegetables and Cornmeal Dumplings
52
  Stewed Tomatoes and Black-Eyed Peas with Cornbread Croutons
53
  Tofu Curry with Mustard Greens
54
  Sweet Potato and Lima Bean Tagine
57

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