Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed By Bryant Terry
“African, Caribbean, and southern food are all known and loved as
vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and
food justice activist Bryant Terry reworks and remixes the favorite
staples, ingredients, and classic dishes of the African Diaspora to
present wholly new, creative culinary combinations that will amaze
vegans, vegetarians, and omnivores alike.
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.
Blending these colorful 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.”
Hey everyone! Here is my first sweet treat. Ryley and I have been trying to eat clean, but I’ve still got my sweet tooth, and this recipe has helped me eat healthier while satiating my appetite! I know black beans aren’t synonymous with brownies, and I had my hesitations, but I gave in and have fallen in love! I’ve toyed around with different variations, but so far this has been our favorite. We’re definitely “fudgey” brownie people, and the previous recipes I tried always came out too “cakey.” Hope you enjoy!
Ingredients and Total Cost - Serves 16
1 ½ cups of rinsed and drained black beans - $1.13
½ banana - 0.12
¼ cup of finely chopped almonds - 0.50
1 ½ tsp of baking powder - 0.22
¼ tsp of salt - 0.02
1 tsp of vanilla extract - 0.60
2 eggs - 0.16
3 tbsp of vegetable oil - 0.08
½ cup of sugar - 0.24
¾ cup of cocoa powder - 0.80
Total Cost per Serving = $0.25
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients, (with the exception of the finely chopped almonds) into a blender. Blend until mixture is smooth with no lumps.
3. Pour batter into a bowl, mixing in chopped almonds. (Feel free to use your nut of choice, this is just what we have on hand!)
4. Transfer batter into an 8x8 baking sheet, lined with parchment paper or greased with cooking spray.
5. Pop into the oven for 30 minutes and let them cool completely! Once cooled, cut into 16 pieces.
6. For best results, I put mine in the fridge overnight. They taste great while they’re out, but even leagues better in the morning!
*Side note: I’m going to start running the blog differently and hold off on videos. With graduation coming up soon, I’ve been swamped with worrying about all of that mess and don’t have any time to record and edit videos. Hopefully once it all settles down, I can get back into it!
To ease the bonding between these two worlds, Johnny Cage suggests a “Cultural Exchange” program where one kombatant lives the life of another for a week.
Reptile finds out that electric blankets are a thing, and that they are a true blessing upon Earthrealm. Has to be dragged back under the promise that electricity is the first thing Earthrealm will bring to Outworld.
Ermac finds the wonders of skincare products. You can be rotting but that’s no excuse not to look cute - and it actually helps them keep together a little.
Erron gets arrested, stays in jail his whole week. No one likes him enough to let him out.
Kotal Kahn goes out to eat once and never does so again as he feels guilty - assumes earthrealm is starving from the pitiful to him dish sizes. Has three different modeling agents trying to offer him work.
dreamo would you classify the black stickers in chilean foods as power gems or curses?
At first, they may look like curses, because of the ill omens they have etched on their surface. However, expert Brujos and Brujas will see potential where others see a warning: By harnessing the power of the black stickers, you can turn it into yours and use it as fuel to further dominate the complicated world of Chilean cuisine, black stickers or not.
Alto En Calorias sticker? Now you have all those POWER UNITS to your disposal, which you can use to beat up flaites with your PUÑOS ALTOS EN CALORIAS.
Alto En Grasas Saturadas sticker? Pyromancers will use this increase in fats to set themselves on fire for devastating melee attacks.
Alto En Azucares sticker? Now you are an even sweeter person than before.
Dare to dream. Impossible is a myth. Harness the power gems.
Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.