Recipes: Afro-Vegan: African, Caribbean & Southern Flavors Remixed
Be the belle of the BBQ with these delicious dishes.
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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)
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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)
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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...
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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...
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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...