Recipes: Afro-Vegan: African, Caribbean & Southern Flavors Remixed

Be the belle of the BBQ with these delicious dishes.

Afro-Vegan Cookbook - Rising star chef Bryant Terry authored the upcoming cookbook Afro-Vegan for people interested in improving their well-being in a culturally relevant way. Keep reading to learn more and check out the recipes behind some of Terry's delicious Diaspora-inspired dishes. By Patrice Peck (Photo: Ten Speed Press)

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Afro-Vegan Cookbook - Rising star chef Bryant Terry authored the upcoming cookbook Afro-Vegan for people interested in improving their well-being in a culturally relevant way. Keep reading to learn more and check out the recipes behind some of Terry's delicious Diaspora-inspired dishes. By Patrice Peck (Photo: Ten Speed Press)

Bonus: Scrumptious Soundtrack Included - Along with colorful photos of food are suggested songs, books and films recommended by Terry to accompany each recipe—like Mos Def and Staceyann Chin’s memoir. (Photo: Margo Moritz/Ten Speed Press)

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Bonus: Scrumptious Soundtrack Included - Along with colorful photos of food are suggested songs, books and films recommended by Terry to accompany each recipe—like Mos Def and Staceyann Chin’s memoir. (Photo: Margo Moritz/Ten Speed Press)

Summer Vegetable and Tofu Kebabs - Bring these kebabs to your next cookout, and you're sure to be the belle of the BBQ! Simply toss chunks of eggplant, bell peppers, red onion and tofu in Terry's pomegranate-peach barbecue sauce, skewer and serve. Yield: 5 servings Soundtrack: “When You’re a Rose (Revisited)” by Grey Reverend from Everlasting EP Ingredients: -28 ounces extra-firm tofu, frozen and thawed - 5  cups of Terry’s Pomegranate-Peach Barbecue Sauce (below) - 4  ounces small round potatoes, halved - 3  tablespoons extra virgin olive oil, plus more for oiling - 1  tablespoon freshly squeezed lemon juice - 1  large clove garlic, minced - 1  teaspoon coarse sea salt - 1  pinch of cayenne pepper - 1  globe eggplant (about 1 pound), cut into 1-inch chunks - 1  green bell pepper, cut into 1-inch squares - 1  large red bell peppe...

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Summer Vegetable and Tofu Kebabs - Bring these kebabs to your next cookout, and you're sure to be the belle of the BBQ! Simply toss chunks of eggplant, bell peppers, red onion and tofu in Terry's pomegranate-peach barbecue sauce, skewer and serve. Yield: 5 servings Soundtrack: “When You’re a Rose (Revisited)” by Grey Reverend from Everlasting EP Ingredients: -28 ounces extra-firm tofu, frozen and thawed - 5  cups of Terry’s Pomegranate-Peach Barbecue Sauce (below) - 4  ounces small round potatoes, halved - 3  tablespoons extra virgin olive oil, plus more for oiling - 1  tablespoon freshly squeezed lemon juice - 1  large clove garlic, minced - 1  teaspoon coarse sea salt - 1  pinch of cayenne pepper - 1  globe eggplant (about 1 pound), cut into 1-inch chunks - 1  green bell pepper, cut into 1-inch squares - 1  large red bell peppe...

Glazed Carrot Salad - Terry incorporates the popular glazed carrot dish of the South into a Moroccan carrot salad recipe. This veggie dish is as colorful as it is healthful. Yield: 6 to 8 servings Soundtrack: “Sweet Bite” by George Duke from The Inner Source Ingredients: - 1½ pounds carrots (about 10 medium carrots) - 1 tablespoon plus ½ teaspoon coarse sea salt - 2 tablespoons peanut oil - 1 tablespoon freshly squeezed lemon juice - 2 teaspoons maple syrup - 1 teaspoon ground cinnamon - 1 clove garlic, minced - 1 teaspoon cumin seeds, toasted - ¼ cup packed chopped cilantro - 2 tablespoons roasted peanuts, crushed - 2 tablespoons chopped fresh mint Recipe: - Preheat the oven to 425°F. Line a large roasting pan with parchment paper. - Put about 12 cups of water in a large pot and bring to a boil over high heat. - While the water is heating up, cut the carrots into sticks by cut...

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Glazed Carrot Salad - Terry incorporates the popular glazed carrot dish of the South into a Moroccan carrot salad recipe. This veggie dish is as colorful as it is healthful. Yield: 6 to 8 servings Soundtrack: “Sweet Bite” by George Duke from The Inner Source Ingredients: - 1½ pounds carrots (about 10 medium carrots) - 1 tablespoon plus ½ teaspoon coarse sea salt - 2 tablespoons peanut oil - 1 tablespoon freshly squeezed lemon juice - 2 teaspoons maple syrup - 1 teaspoon ground cinnamon - 1 clove garlic, minced - 1 teaspoon cumin seeds, toasted - ¼ cup packed chopped cilantro - 2 tablespoons roasted peanuts, crushed - 2 tablespoons chopped fresh mint Recipe: - Preheat the oven to 425°F. Line a large roasting pan with parchment paper. - Put about 12 cups of water in a large pot and bring to a boil over high heat. - While the water is heating up, cut the carrots into sticks by cut...

Tofu Curry with Mustard Greens - Terry's inspiration to make this dish came after seeing a recipe for Tanzanian fish curry in The Taste of Africa. The tofu adds a hearty and satisfying feel and the tender greens make this meal all the more nourishing. Yield: 4 to 6 servings Soundtrack: “Green Chimneys” by Thelonious Monk from Underground Ingredients: - 14 to 16 ounces extra-firm tofu, cut into ½-inch cubes - 3  tablespoons plus 2 teaspoons extra-virgin olive oil - ¾ teaspoon fine sea salt - ¼ teaspoon mustard seeds - 1  cup finely diced white onion - 2  cloves garlic, minced - 1  tablespoon minced fresh ginger -1½ teaspoons ground turmeric - ½  teaspoon cumin seeds, toasted and ground - 6  cardamom pods, toasted, then seeds removed and ground - ½  teaspoon chili powder - ¼  teaspoon freshly gro...

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Tofu Curry with Mustard Greens - Terry's inspiration to make this dish came after seeing a recipe for Tanzanian fish curry in The Taste of Africa. The tofu adds a hearty and satisfying feel and the tender greens make this meal all the more nourishing. Yield: 4 to 6 servings Soundtrack: “Green Chimneys” by Thelonious Monk from Underground Ingredients: - 14 to 16 ounces extra-firm tofu, cut into ½-inch cubes - 3  tablespoons plus 2 teaspoons extra-virgin olive oil - ¾ teaspoon fine sea salt - ¼ teaspoon mustard seeds - 1  cup finely diced white onion - 2  cloves garlic, minced - 1  tablespoon minced fresh ginger -1½ teaspoons ground turmeric - ½  teaspoon cumin seeds, toasted and ground - 6  cardamom pods, toasted, then seeds removed and ground - ½  teaspoon chili powder - ¼  teaspoon freshly gro...

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Sweet Potato and Lima Bean Tangine - Seasoned with saffron, ginger and cinnamon, this North African dish also features ingredients from the American South. Terry advises letting the dish sit overnight to meld the multicultural flavors. Yield: 4 to 6 servings Soundtrack: “Ya Messinagh” by Tinariwen (featuring The Dirty Dozen Brass Band) from Tassili Ingredients: - ⅔  cup dried lima beans, sorted and soaked in water overnight - 1  (3-inch) piece of kombu - 1½ teaspoons coarse sea salt - Scant 2 cups vegetable stock, homemade or store-bought - 1  large pinch of saffron threads - 2  tablespoons extra-virgin olive oil - 1  cup finely diced yellow onion - 2  large cloves garlic, minced - 1  tablespoon minced fresh ginger - 2  pounds sweet potatoes, peeled and cut into ½-inch cubes - 1  teaspoon agave nectar - 1  (2-inch) cin...

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Sweet Potato and Lima Bean Tangine - Seasoned with saffron, ginger and cinnamon, this North African dish also features ingredients from the American South. Terry advises letting the dish sit overnight to meld the multicultural flavors. Yield: 4 to 6 servings Soundtrack: “Ya Messinagh” by Tinariwen (featuring The Dirty Dozen Brass Band) from Tassili Ingredients: - ⅔  cup dried lima beans, sorted and soaked in water overnight - 1  (3-inch) piece of kombu - 1½ teaspoons coarse sea salt - Scant 2 cups vegetable stock, homemade or store-bought - 1  large pinch of saffron threads - 2  tablespoons extra-virgin olive oil - 1  cup finely diced yellow onion - 2  large cloves garlic, minced - 1  tablespoon minced fresh ginger - 2  pounds sweet potatoes, peeled and cut into ½-inch cubes - 1  teaspoon agave nectar - 1  (2-inch) cin...

Sautéed Sugar Snap Peas with Spring Herbs - "When my paw paw cooked sugar snap peas he grew in his garden, he always prepared them simply, with a little butter," writes Terry. "I like to eat mine with lots of spring herbs after a quick sauté in olive oil." Yield: 4 to 6 servings Soundtrack: “United” by Art Blakey & The Jazz Messengers from Roots & Herbs Ingredients: - 2  teaspoons chopped fresh chives - 1  teaspoon minced flat-leaf parsley - 1  teaspoon minced cilantro - 1½ teaspoons coarse sea salt - 1½ pounds sugar snap peas, trimmed - 1  tablespoon extra-virgin olive oil - 1  large clove garlic, minced - 2  teaspoons finely grated orange zest - 1  teaspoon freshly squeezed lemon juice - Freshly ground white pepper - 1  teaspoon black sesame seeds, toasted Recipe: - Put the chives, parsley and cilantro in a s...

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Sautéed Sugar Snap Peas with Spring Herbs - "When my paw paw cooked sugar snap peas he grew in his garden, he always prepared them simply, with a little butter," writes Terry. "I like to eat mine with lots of spring herbs after a quick sauté in olive oil." Yield: 4 to 6 servings Soundtrack: “United” by Art Blakey & The Jazz Messengers from Roots & Herbs Ingredients: - 2  teaspoons chopped fresh chives - 1  teaspoon minced flat-leaf parsley - 1  teaspoon minced cilantro - 1½ teaspoons coarse sea salt - 1½ pounds sugar snap peas, trimmed - 1  tablespoon extra-virgin olive oil - 1  large clove garlic, minced - 2  teaspoons finely grated orange zest - 1  teaspoon freshly squeezed lemon juice - Freshly ground white pepper - 1  teaspoon black sesame seeds, toasted Recipe: - Put the chives, parsley and cilantro in a s...

Cocoa-Spice Cake - Coconut milk and mashed avocado add moisture and natural creaminess to this decadent dessert, while crystallized ginger bits and a rum-based chocolate ganache kick up the Caribbean flavor. Yield: 8 to 16 servings Soundtrack: “Marcus Garvey” by Burning Spear and The Other Side of Paradise: A Memoir by Staceyann Chin Ingredients: Cake - ¼ cup coconut oil, melted, plus more for oiling - 1  cup plus 1 tablespoon fine raw cane sugar - ¾ cup whole wheat pastry flour - ¾ cup unbleached all-purpose flour - 6  tablespoons unsweetened natural cocoa powder (not Dutch-processed) - 1¼ teaspoons baking soda - ½ teaspoon fine sea salt - Scant ½ teaspoon cayenne pepper - ¼ teaspoon ground nutmeg - ½ cup plus 2 tablespoons coconut milk - ¼ cup packed mashed ripe avocado (about ½ medium avocado) - 2 &nbs...

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Cocoa-Spice Cake - Coconut milk and mashed avocado add moisture and natural creaminess to this decadent dessert, while crystallized ginger bits and a rum-based chocolate ganache kick up the Caribbean flavor. Yield: 8 to 16 servings Soundtrack: “Marcus Garvey” by Burning Spear and The Other Side of Paradise: A Memoir by Staceyann Chin Ingredients: Cake - ¼ cup coconut oil, melted, plus more for oiling - 1  cup plus 1 tablespoon fine raw cane sugar - ¾ cup whole wheat pastry flour - ¾ cup unbleached all-purpose flour - 6  tablespoons unsweetened natural cocoa powder (not Dutch-processed) - 1¼ teaspoons baking soda - ½ teaspoon fine sea salt - Scant ½ teaspoon cayenne pepper - ¼ teaspoon ground nutmeg - ½ cup plus 2 tablespoons coconut milk - ¼ cup packed mashed ripe avocado (about ½ medium avocado) - 2 &nbs...

Fresh Peach, Banana and Warm Millet Smoothie - A Kenyan friend of Terry's inspired this East African twist on the everyday fruit smoothie. By blending a protein-packed ancient grain-like millet, you'll feel full and energized to take on the day. Yield: 2 generous servings or 4 smaller servings Soundtrack: “Jambo Bwana” by Samba Salad from Kids World Party Ingredients: - 2  tablespoons millet - 2  cups water - 1  pinch of coarse sea salt - 2  cups finely diced peeled peaches - 2  large ripe bananas - 1  cup freshly squeezed orange juice - ¼ cup raw cashews, soaked in water overnight and drained well - 2  Medjool dates, pitted - 2  teaspoons freshly squeezed lime juice Recipe: - Combine the millet and 1 cup of the water in a small saucepan and refrigerate overnight. - In the morning, stir in the salt and bring to a boil over mediu...

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Fresh Peach, Banana and Warm Millet Smoothie - A Kenyan friend of Terry's inspired this East African twist on the everyday fruit smoothie. By blending a protein-packed ancient grain-like millet, you'll feel full and energized to take on the day. Yield: 2 generous servings or 4 smaller servings Soundtrack: “Jambo Bwana” by Samba Salad from Kids World Party Ingredients: - 2  tablespoons millet - 2  cups water - 1  pinch of coarse sea salt - 2  cups finely diced peeled peaches - 2  large ripe bananas - 1  cup freshly squeezed orange juice - ¼ cup raw cashews, soaked in water overnight and drained well - 2  Medjool dates, pitted - 2  teaspoons freshly squeezed lime juice Recipe: - Combine the millet and 1 cup of the water in a small saucepan and refrigerate overnight. - In the morning, stir in the salt and bring to a boil over mediu...