Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed
A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Caribbean, and Southern food to create over 100 enticing vegan dishes.
Publisher: Ten Speed Press (April 8, 2014)
To request a review copy of Afro-Vegan or to schedule an interview with Bryant email his publicist, Natalie Mulford (Natalie.Mulford@tenspeed.com), or call her at 510-285-2959.
Rising star chef and food justice activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Jamaican Patties Stuffed with Maque Choux, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings. He also explores key African ingredients that are popular in Caribbean and Southern dishes—like okra—tracing their history and giving them cultural context. Afro-Vegan will delight Bryant Terry fans; vegetarians and vegans looking for exciting new recipes; cooks interested in African, Afro-Caribbean, and Southern cuisine; and health- and eco-conscious eaters.
***Click here for the Afro-Vegan mix***
“In Afro-Vegan [Bryant Terry] amply and ably demonstrates that he knows that food and culture are inseparable and that history is always there on the plate”
-Jessica B. Harris, professor and author of ten cookbooks documenting the foods and foodways of the African Diaspora
“What Bryant Terry has done with Afro Vegan is tell a new and important story of food. He’s connected health with history and culture and made the combination delicious.”
-Baratunde Thurston, best-selling author of How to Be Black and CEO and co-founder of Cultivated Wit
“If A People’s History of the United States and Joy of Cooking had a baby, Afro-Vegan would be it!”
-Isa Chandra Moskowitz, author of Isa Does It
“Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”
-Hugh Acheson, chef and author of A New Turn in the South
“Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love.”
-Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa
“Afro-Vegan is a historically-compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”
-Tamar Adler, chef and author of An Everlasting Meal