Vegan Soul Kitchen was recently selected as the book providing “Best Strategies for Soulful Vegans” in the annual “Best of the East Bay” issue of the East Bay Express (the weekly alternative paper for Oakland and Berkeley). They write:
As an NYU grad student committed to social issues, Bryant Terry also was devoted to food. How to combine the two? By becoming an eco-chef, saving the Earth, and feeding its people — and teaching them to feed themselves well. . . Read the rest here.
credit: sara remington
Spicey Goobers
Yield: 4 cups
Soundtrack: “Salt Peanuts” by Charlie “Bird” Parker from The Complete Live Performances On Savoy and “Salt Peanuts” by Dizzy Gillespie from Salt Peanuts and “Salt Peanuts” by Miles Davis Quintet from Steamin’ and “Salt Peanuts” by Bud Powell from The Lonely One
Art: “Horn Players” by Jean-Michel Basquiat
Derived from the African Bantu word “nguba,” the word “goober” was commonly used in the South to refer to peanuts a few generations ago. While I like starting from scratch, using raw peanuts for this dish, you can use pre-roasted and go right to the second step in this recipe (omit the salt in the spice mixture if the ones you use are salted). I highly recommend purchasing organic peanuts, as their conventional counterparts tend to be heavily treated with chemicals.
4 cups raw shelled peanuts
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon raw organic cane sugar
1 teaspoon fine sea salt
3 tablespoons peanut oil
*Preheat the oven to 350ºF.
*Spread nuts in an even layer on a parchment-lined baking sheet. Bake, stirring every 5 minutes to ensure even roasting, until starting to crisp and fragrant, about 20 minutes.
*While the peanuts are roasting, combine the onion powder, garlic powder, paprika, chili powder, cayenne, sugar, and salt in a small bowl and mix well to combine. Set aside.
*Add the peanut oil to a large mixing bowl. Transfer the roasted peanuts to the bowl and stir well to coat. Add the spice blend to the bowl and stir well to coat. Transfer the peanuts back to the baking sheet and roast for 5 more minutes.
*Remove from oven and cool for 15 minutes before eating.
As a creative person, I feel deeply influenced by Kanye West. In a 2007 interview with Culinate, when asked what I was up to I explained: “I’m most excited about generating ways to creatively use pop culture and mass media to address food-justice issues. I half-jokingly tell people that I am striving to be the Kanye West of the food-justice movement, because I think that he brilliantly funnels progressive ideas through his art.” And he does.
In June, I was invited to come to Chicago and attend a benefit concert for the Kanye West Foundation, where they gave away 200 copies of Vegan Soul Kitchen. Before the concert I got to meet ‘Ye and tell him how much he inspires me.
I’ve been nominated for Favorite Cookbook Author by VegNews Magazine for their 2009 VeggieAwards. Please vote for me here.
Click here for an iMix of the soundtracks in Vegan Soul Kitchen.
Click here to read about Bryant's work as a food justice activist.
Click here to see Bryant talking about Vegan Soul Kitchen.
Click here to see Bryant cooking at Alice Waters' 'Green Kitchen.'
