Afro-Vegan: Farm-Fresh African, Caribbean, & Southern Flavors Remixed (2014)
African, Caribbean, and Southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, Bryant reworks and remixes his 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.
Nominated for a 2015 NAACP Image Award in the Outstanding Literary Work category.
Named by Amazon.com one of the best cookbooks of 2014 just 2 months after publication.
Named by SeriousEats.com as a favorite read of 2014.
Recommended by Mother Jones (Honorable Mention) in their 9 Best Cookbooks of 2014 list.
Named by Shape.com as a best cookbook of 2014.
Named by BooksAboutFood.com as a best book 2014.
The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus (2012)
From the author of Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts.
Marking Bryant's 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art. Bryant shares his favorite preparation / cooking techniques and simple recipes—basics to help strengthen your foundation for home cooking and equip you with tools for culinary improvisation and kitchen creativity. He also invites you to his table to enjoy seasonal menus inspired by family memories, social movements, unsung radical heroes, and visions for the future. Ultimately, The Inspired Vegan will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced—and full of surprising, mouthwatering flavor combinations.
Vegan Soul Kitchen: Fresh, Creative, and African-American Cuisine (2009)
The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.
Terry’s new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.
Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.
Grub: Ideas for an Urban Organic Kitchen (2006)
In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.
Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.
With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.