“Imagine if you removed the animal products from African, Caribbean, Southern, and other Afro-influenced cuisines, then meticulously cut, pasted, and remixed the food to produce recipes with farm-fresh ingredients as their heart and soul: that is Afro-Vegan.” —Bryant Terry
That’s how critically acclaimed author, chef, and food activist Bryant Terry describes his new cookbook, Afro-Vegan, which features more than 100 inspired, animal-friendly recipes such as Cocoa-Spice Cake With Crystallized Ginger and Coconut-Chocolate Ganache (yes, please), Black-Eyed Peas With Cornbread Croutons, and Tofu Curry With Mustard Greens.
We talked to Bryant about all things vegan when he was a guest judge at the first-ever vegan gumbo cook-off in New Orleans late last year–an event that was co-hosted by PETA and New Orleans’ Tourism Board. Check out this short clip, and if you’re hungry for more, see the recipes below, and order your copy of Afro-Vegan today!
Recipes used with permission from Afro-Vegan by Bryant Terry, copyright © 2014. Published by TenSpeed Press, a division of Penguin Random House, Inc. Photography © 2014 by Paige Green
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