lowest Afro-Vegan: Farm-Fresh African, Caribbean, high quality and Southern Flavors outlet sale Remixed [A Cookbook] sale

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lowest Afro-Vegan: Farm-Fresh African, Caribbean, high quality and Southern Flavors outlet sale Remixed [A Cookbook] sale
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Description

Product Description

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT

Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish  irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African  zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent,  Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being,  Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

From Booklist

Chef-author Terry (Vegan Soul Kitchen, 2009; The Inspired Vegan, 2012) introduces the concept of food justice, a philosophy that he defines as good food being an everyday right, and not just a privilege. His book is also an introduction to the various ways (more than 100, in short) that African cuisine can go mainstream. Pointing out the high incidence of African Americans with diet-preventable diseases, such as hypertension and type 2 diabetes, Terry sets out to help correct that situation one meal at a time, jumping right into specific dishes and their preparation. The first section is about spices and sauces. For instance, familiar seasonings tango with pomegranate-peach barbecue sauce, while slow-braised mustard greens dance with an all-green spring slaw. Each recipe, interestingly, includes at least one soundtrack recommendation, which frequently is also accompanied by a film or book suggestion. His sidebars cover, among other topics, toasting whole spices and cooking black-eyed peas and millet. He’s careful not to overemphasize (and overproselytize) the vegan nature of his recipe collection; instead, he focuses on flavor, on coaxing out unique smells and tastes. --Barbara Jacobs

Review

Nominated for a 2015 NAACP Image Award, Outstanding Literary Work
James Beard Foundation 2015 Leadership Award
Best Cookbooks of 2014—Serious Eats
Best Cookbooks of 2014—Mother Jones
Best Cookbooks of 2014—Shape


“I’m a big fan of food. I’m also a fan of stories. 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. As important, he’s encouraging all of us to learn the story of the food we make and consume and helping us generate our own stories as we share these healthy eats with the communities we love.”
—Baratunde Thurston, best-selling author of  How to Be Black and CEO and cofounder of Cultivated Wit
 
“Bryant Terry crafts recipes and weaves narrative to shine truth on Southern food. This is cooking that empowers and encourages, and tells the story of the nourishment of a community.  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
 
Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love. He goes beyond teaching us to cook. He inspires us to celebrate and explore.”
—Dayo Olopade, author of  The Bright Continent: Breaking Rules and Making Change in Modern Africa
 
“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  Veganomicon and  Isa Does It  
 
“In this beautiful, casual collection of recipes from across  the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.   Afro-Vegan is a historically compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”
—Tamar Adler, author of  An Everlasting Meal

About the Author

A national leader in the movement to promote healthy eating,  Bryant Terry is the author of The Inspired Vegan and the critically acclaimed Vegan Soul Kitchen. Along with Anna Lappé, Bryant co-authored Grub, which the New York Times called “ingenious.” He is also the host of Urban Organic, a multi-episode web series that he co-created. Bryant’s work has been featured in the New York Times, Gourmet, Food & Wine, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times, among others. He has made dozens of national television and radio appearances including the Martha Stewart Show, Emeril Green, The Splendid Table, and Morning Edition. He lives in Oakland, California.

Excerpt. © Reprinted by permission. All rights reserved.

Muscovado-Roasted Plantains
Olive oil, maple syrup
Yield 4 to 6 servings
Soundtrack “Golden Lady” by José Feliciano from And the Feeling’s Good
 
Inspired by candied sweet potatoes, this flavorfully sweet side dish provides a satisfying counterpoint to a savory main. While roasting brings out the natural sweetness in plantains, muscovado—unrefined brown cane sugar—gives the plantains a subtle molasses flavor. You can add chopped pecans for texture. If you cannot find muscovado, use raw cane sugar and replace the maple syrup with 1 teaspoon unsulfured molasses.
 
4 large ripe plantains, ends cut off, peeled, and cut into thirds
4 teaspoons olive oil
1⁄2 teaspoon coarse sea salt
1 tablespoon maple syrup
1⁄4 cup muscovado sugar
 
Preheat the oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
Put the plantains in a large bowl, drizzle with 2 teaspoons of the oil, and sprinkle with the salt. Toss gently until the plantains are evenly coated. Transfer to the lined baking sheet and bake for 40 minutes, gently stirring and turning every 10 minutes, until fork-tender and lightly browned.

Combine the maple syrup, muscovado, and remaining 2 teaspoons oil in a small bowl and stir with a fork to combine. Pour into a large skillet and warm over high heat until melted, about 30 seconds. Add the plantains, and cook for 1 minute, tossing vigorously to coat evenly, and serve.

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4.6 out of 54.6 out of 5
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Top reviews from the United States

Nova Saulli
2.0 out of 5 starsVerified Purchase
Not appropriate for the audience it purports to want to help
Reviewed in the United States on June 11, 2019
I was so excited to try the recipes in this book, having been a vegetarian for 25 years. Every week, I try to make 3 new recipes from different cultures. Had I known the book was endorsed by Oprah, I would never have bought it, and here''s why...it''s not practical. It''s... See more
I was so excited to try the recipes in this book, having been a vegetarian for 25 years. Every week, I try to make 3 new recipes from different cultures. Had I known the book was endorsed by Oprah, I would never have bought it, and here''s why...it''s not practical. It''s written for an "elite" audience, but is hypocritical because it talks about wanting to address the health problems of African Americans who have gotten away from eating foods that their ancestors originally ate. I am not sure what kind of life Mr. Terry leads, but in low-middle income communities, most people surely do not have access to/extra money for $16 cardamom pods or $15 saffron threads...oh yeah, and 1 TBSP of bourbon and unsulfured molasses...??? He assumes an audience that has access to and money for these things, yet claims that these recipes are for that community. I am a retired low-middle income teacher--and yet one recipe alone would cost me $31+ in spices. I could purchase a whole week''s worth of groceries for that. In addition, the author complains (rightfully so) that certain communities lack access to fresh produce, and he recommends planting a garden that goes back to African roots. That''s a great idea...but where will I plant my garden if I live in a 1-bedroom condo that overlooks a parking lot? It''s just not do-able for some, though an admirable goal. In a perfect world, we''d all have access to the foods we need. This is not a perfect world. Is it Bryant Terry''s job to fix income disparity? No. But as an activist, I believe he should be aware of his own hypocrisy. He criticized Thug Kitchen because it was put out by white people, and it''s a different form of blackface (agreed), but at the same time, he claims to be a food activist and writes a book with recipes that aren''t practical for working class people with health issues. The recipes are probably great for Oprah''s million dollar chef though! The other thing that bothers me is that he suggests roasting and making your own spice blends...actually roasting cardamom pods and grinding them, etc. I guess I''ll get to that after I come home from my second weekend job at a grocery store, right? If you want people to eat healthy--provide recipes that have easily accessible and affordable ingredients that don''t take over an hour to prepare. Pretty simple? Maybe not. Another thing--I am disturbed by the foreword of the book, written by the black female former travel editor from Essence magazine, Jessica B. Harris. It was titled by Bryant Terry as "Permission to Speak." Had I been Ms. Harris, I would''ve told him where to shove his "permission." No woman, especially an editor from Essence magazine who has traveled the world, needs a man''s "permission" to speak about a cookbook. What was the point of that? Finally--many white people are criticized for using their black friends as tokens to avoid being called racist...I am calling this author out for using his non-black friends to avoid being called ethno-centric. He goes on about how people should be eating from an "African Heritage Diet Food Pyramid," and how African Americans suffer from diabetes and other health problems. And as a disclaimer towards the end, says, "To be clear, Afro-Vegan is for everyone. I love feeding my diverse circle of family, friends, etc." It couldn''t be more clear though who his audience is. To throw the "diversity" of his family and friends in at the last second is just not cool. Enough said. The intention of the book is why I bought it in the first place. I appreciate the desire to educate people about the history and culture of food from the African diaspora. I agree with other reviewers that EVERY recipe needs a picture, not every 5th recipe. These days, cookbooks need to be topnotch if they want to compete with all of the free online recipes (especially the ones with photos!) When I first came to amazon, it was to buy Rachel Ama''s Vegan Eats cookbook, because she offered free youtube recipes for a protein-rich Caribbean feast that was easy to prepare. None of her ingredients are unavailable in the local grocery store. Her book wasn''t out yet, so I ended up choosing Afro-Vegan. Will I try the recipes? Yes--the ones I can afford to make. Will I listen to the songs that Mr. Terry creatively pairs with the recipes? Yes. But I''m waiting for Rachel Ama''s book! PS--after reading more of the book, I also notice the glaring lack of nutritional information in the recipes. If you are concerned with addressing health issues, it''s really important, especially because of the high prevalance of diabetes in the African American community, to be aware of basic info like how many carbs and grams of sugar are in the recipes, etc. I assume that because the recipes are vegan, the author thought he didn''t need to include that information because "it''s healthy", but a lot of the recipes have very little protein--I can see that just based on the ingredients. For example, there''s a soup with spinach and hominy; a recipe for smashed potatoes; tomato, onion, and chili pepper salad...barely any protein there. To wrap this LONG review up--it''s a seemingly well-intentioned book by a well-known food activist. However, he''s lost sight of his audience because he''s not addressing issues of food poverty, not assessing the actual nutritional value of his recipes, being dismissive of a female African-American author and other races who might be interested in the book.
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JM
3.0 out of 5 starsVerified Purchase
Not what I was wanting or expecting
Reviewed in the United States on January 10, 2018
I wanted a book that would teach me to make vegan versions of common African American and also Caribbean food. This is not that book. It’s a book that fuses African American, Cajun, Southern, and African flavors. The recipes are very much his own take on things, and that’s... See more
I wanted a book that would teach me to make vegan versions of common African American and also Caribbean food. This is not that book. It’s a book that fuses African American, Cajun, Southern, and African flavors. The recipes are very much his own take on things, and that’s what I wasn’t looking for. That being said:

It’s a BEAUTIFUL cookbook (probably the most beautiful one I have ever owned), complete with photographs of food and historical photography and even patterned paper on the inside covers. The author is very philosophical in his approach to food and cooking and so I felt it was a more than just a cookbook. It was filled with history and much of his own musings.

So, if you want a well thought-out cookbook with creative recipes, this is for you.
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Howard Jacobson, PhD
5.0 out of 5 starsVerified Purchase
The Revolution Will Be Delicious!
Reviewed in the United States on April 17, 2014
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... See more
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.
489 people found this helpful
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KvotheTop Contributor: Cooking
5.0 out of 5 starsVerified Purchase
A feast for your eyes, ears, and palate!
Reviewed in the United States on April 3, 2017
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... See more
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.
65 people found this helpful
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NSSWEENEY
5.0 out of 5 starsVerified Purchase
Incredible! My new favorite cookbook!
Reviewed in the United States on June 3, 2014
I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees. This book however, stays true to veggies and spices that stand on their own. The first... See more
I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees. This book however, stays true to veggies and spices that stand on their own. The first recipe I tried was the blackened okra and red rice. The combination of flavors in this dish were truly remarkable. Terry doesn''t just provide recipes, he pairs them in ways that make a grand feast. If you love veggies and spices, buy this book! I''m working my way through it and I have yet to be disappointed. I still haven''t garnished the courage to try the pickled watermelon rinds, but I''m hoping I will soon.
225 people found this helpful
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K.M.T.
5.0 out of 5 starsVerified Purchase
Wonderful, easy to follow
Reviewed in the United States on September 24, 2018
This cookbook is fantastic!! The recipes are so flavorful and easy to follow. The author is a good writer and I found myself enjoying reading my way through the book. I grew up in the South and appreciate his mix of flavors, spices, and twists on old classics. The... See more
This cookbook is fantastic!! The recipes are so flavorful and easy to follow. The author is a good writer and I found myself enjoying reading my way through the book. I grew up in the South and appreciate his mix of flavors, spices, and twists on old classics. The cornbread recipe is outstanding and so is the watermelon soup--really there''s not a bad recipe in the book. Love the way he divides it up by ingredient instead of in the traditional way of soups, starters, mains, etc. I strongly recommend this book whether you are a seasoned cook or you are new at cooking.
22 people found this helpful
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Sammy A J
5.0 out of 5 starsVerified Purchase
Veganlicious
Reviewed in the United States on October 7, 2020
Love this book , it’s a hard cover with very colorful pictures and easy to follow instructions.I haven’t tried any of the recipes but I am looking forward to it .
14 people found this helpful
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Will Leahy
5.0 out of 5 starsVerified Purchase
So far this cookbook has been great. I made the skillet cornbread
Reviewed in the United States on January 3, 2018
So far this cookbook has been great. I made the skillet cornbread, stewed tomatoes with black eyed peas, and braised cabbage and collards, all of which were a huge hit. I also made the cajun spice mix and have been putting it in everything.
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Top reviews from other countries

Day
4.0 out of 5 starsVerified Purchase
Great recipes with lots of flavour
Reviewed in the United Kingdom on June 12, 2016
BUY it! Great recipes with lots of flavour. I have been disappointed by so many vegan books, as the food is always really bland. This book is full of recipes inspired by the American deep south, Caribbean and various parts of Africa. This is exactly what I needed! It gives...See more
BUY it! Great recipes with lots of flavour. I have been disappointed by so many vegan books, as the food is always really bland. This book is full of recipes inspired by the American deep south, Caribbean and various parts of Africa. This is exactly what I needed! It gives me inspiration when trying out my own recipes and had opened me up to spices I hadn''t thought of trying. Absolutely brilliant. You even get song, book and film recommendations. It''s the same length as a normal cookbook, but I wish it were longer. If you love flavour, you will not regret this purchase.
12 people found this helpful
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Miss B
4.0 out of 5 starsVerified Purchase
AFRO-VEGAN shines a soulful light on Vegan Soul Food!
Reviewed in the United Kingdom on December 10, 2014
As my first vegan cook book this indeed had to be the choice. Afro Vegan is a well written, approachable book that shines a strong soulful light on Soul Food with an African American food way trail of Terry''s influences and chefs whom he admires. I was pleasantly surprsied...See more
As my first vegan cook book this indeed had to be the choice. Afro Vegan is a well written, approachable book that shines a strong soulful light on Soul Food with an African American food way trail of Terry''s influences and chefs whom he admires. I was pleasantly surprsied at the Groundnut stew recipe that was similar to a West African dish that is traditionally eaten with Chicken. There are many dishes that I will be cooking for families and friends. With beautiful book binding, images and do-able recipes, I''m glad to have this on my shelf, Although the only downside I would say is there are so many ingredients in some of the recipes and so you''d have to be well stocked up and that''s an added expense.
18 people found this helpful
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Kandi
2.0 out of 5 starsVerified Purchase
Not for me
Reviewed in the United Kingdom on March 11, 2021
Some of the ingredients no idea what they are.
2 people found this helpful
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Vena
2.0 out of 5 starsVerified Purchase
Recipes are a bit dull. And not many pictures
Reviewed in the United Kingdom on May 7, 2018
Recipe aren’t so Afro vegan. Not what I expected. Recipes are a bit dull. And not many pictures.
8 people found this helpful
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Yve
5.0 out of 5 starsVerified Purchase
A fantastic purchase and I''m not even a vegan!
Reviewed in the United Kingdom on October 24, 2016
A fantastic purchase and I''m not even a vegan! The recipes are creative, tasty and (most importantly) accurate!
12 people found this helpful
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