Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]

My first impression of Afro-Vegan is that it is literally a work of art. The binding strip of elegant African floral cloth, the full-page full-color photography, and the beautifully laid out pages all indicate that this is much more than a cookbook.In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. Somehow all these diverse elements mix it up and produce an elegant work in which each flavor stands out, yet complements the others.At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love.At another level, Afro-Vegan is also for all of us who - whether we know it or not - owe African-American culture a huge debt of gratitude. From the African farming techniques that are being rediscovered by modern permaculturalists, to the explosive flavor mixtures that arose from the African Diasporic experience, to the incisive and sometimes incendiary beats and memes of modern hip-hop; this book is a guide and a celebration of it all.Each recipe, for example, is accompanied by a suggested soundtrack. The track for the Blackened Seasoning I made over the weekend is Buckwheat Zydeco’s “Let Your Yeah Be Yeah.” I swear I could hear the accordion in every bite of the blackened cauliflower cutlets.Afro-Vegan also contains stories and profiles of folks I feel privileged to meet in its pages. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments.But enough of that - it’s a cookbook, and you want to know about the recipes.Chef Terry begins with a chapter on spice mixtures, from Ethiopian Berbere to Cajun Blackened Seasoning to to several others. By roasting and grinding them in advance, I was able to put together the recipes that rely on these flavors quickly and easily.The recipes hail from all over Africa, the Caribbean, and the US south. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes. Just about every recipe features a surprising yet intuitive cultural conversation.Dirty millet (I used quinoa, don't tell) with fresh and dried mushrooms was moist and robust, satisfying any carnivore's desire for the mouthfeel of flesh. Slow-braised mustard greens was so good, my 14-year-old son asked for thirds!The meals I’ve made from Afro-Vegan have been delicious and unlike any others I’ve encountered. I own about 30 vegan cookbooks, and this one contributes significantly to plant-based cuisine.Afro-Vegan is a beautiful, big-hearted, brash, and brilliant new friend, and is helping me grow as a cook and as a person.

I was super happy when I received this book and started to look through it. The recipes are all new & modern and it will be a good addition to the cookbooks I own. It knows when to provide basic recipes while not being inundated with recipes for things you already know how to make or have good versions of in other books you already own. The recipes are creative and healthy and fun. Most of them just look like good food, vegan or not, and most are vegetable based rather than depending on processed meat and dairy substitutes so it's a good book for those who eat meat or don't. There are recipes for all types of meals, snacks, drinks, desserts and even a small section of menus in the back to get an idea of how to pair up the recipes. It's also thorough & well written. Doesn't skip over the basics and includes alternate ways of doing things (how to make persimmon puree or how to juice ginger without a juicer when a recipe calls for it). Some reviewers have complained that it doesn't have pictures for everything, which it doesn't, but I think we can use our imagination and knowledge of food sometimes. And no, the recipes aren't 100% authentic, but it also doesn't claim to be. The cover of the book says remixed, and that's true; it's a modern & global approach to the styles of cooking he explores so just know what you're buying first.

I purchased this cookbook after trying the recipe for Tofu Curry with Mustard Greens, which had been printed in the Washington Post food section. I loved it and immediately wanted to try more by this author. This cookbook is a joy to read. Bryant Terry includes a collection of inventive vegan recipes, drawn from traditional foodways of African-Americans and the African diaspora. Bryant is not shy on spices, herbs, citrus, or vinegar....so a bland collection of meat substitutes this is not. The flavors are so bold and exciting, you'll hardly miss the meat or cheese. None of the recipes should be too intimidating for the everyday home cook, although some are more involved and take more time than others, involving grinding your own spices. Favorites in our house include the tempeh bites with chermoula, sweet potato and lima bean tagine, smoky pili-pili sauce (made from the fiery African birds-eye chili), the pomegranate-peach barbeque sauce, teff griddle-cakes with eggplant, tomatoes and peanuts, and the tofu curry--which even my curry-averse mother in law can't get enough of.Terry includes several of his homemade spice mixes, cocktail recipes, and a nice added bonus of desserts to round out the meal. For every dish, he suggests a book and an album, so you can get more of the context behind the dishes. And, it's fun to cook Jamaican patties with maque choux with reggae on in the background. Terry says that his goal in writing this cookbook was to draw attention to the negative affects of the American meat-centered diet, and to bring out the beneficial affects of healthy food sources and the traditional foodways of his ancestors. With delicious offerings like Terry's cookbook, and others like Vegan Richa's Indian Kitchen, I'm finding it easier and easier to cook more plant-centric dishes and to improve my own health.

I recently picked up the Afro-Vegan cookbook and I'm blown away by the creativity and flavor packed into every recipe. The book is filled with fresh new takes on African, Caribbean, and Southern cuisine that are not only delicious but also visually stunning. The colorful and creative presentation of each dish is a feast for the eyes and a testament to the care and attention put into every recipe.As someone who loves to cook and experiment with different flavors, I found this cookbook to be a breath of fresh air. The recipes are easy to follow and use fresh, wholesome ingredients that are easily accessible at most grocery stores. What's more, the book is beautifully bound in a hardcover that feels durable and high-quality.What I appreciate most about this cookbook is the representation it provides. As a person of color, it's inspiring to see African, Caribbean, and Southern cuisine showcased in such a beautiful and thoughtful way. The author's passion for these cuisines shines through on every page, making this cookbook not only a delicious addition to my collection but also an important one.Overall, I highly recommend the Afro-Vegan cookbook to anyone looking to expand their culinary horizons and add some exciting new flavors to their meals.

Très sympa pour manger veggy differement

Muy buen libro, lleno de sabores novedosas y técnicas que no conocía, además de ser sencillas, claro, alguno que otro ingrediente raro, pero nada que no se pueda sustituir. Excelente para nuevas ideas en la cocina, y lo mejor, es que ya no quedas mal cuando tienes veganos en casa. jeje

Bought for a friend who is very happy with it and eager to try the recipes. I love the idea of showcasing dishes from Africa and the diaspora. The pictures and soundtrack are a great touch. The recipes look really interesting, I might purchase again for myself or my mum.

Es mi primera experiencia con estas escuelas de cocina (fusión afro-caribeña-americana) y no podría estar más gratamente sorprendido. Muchas de las recetas llevan su tiempo, exigen ingredientes no del todo convencionales o mezclas de especias (que vienen en el libro) pero el resultado suelen ser combinaciones vibrantes y coloridas de sabores poco convencionales.Las patatas asadas al za'aatar se han convertido en una de mis guarniciones preferidas. El pastel de chocolate y especias es todo un capricho decadente y exótico. La feijoada es un guiso contundente y sabroso...En resumen si quieres experimentar con sabores de otras culturas y tienes el tiempo de buscar ingredientes y preparar recetas de entre una y dos horas, esta es una muy buena compra.