{"product_id":"afrovegan-isbn-9781607745310","title":"Afro-Vegan","description":"\u003cb\u003eRenowned 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY \u003ci\u003eBON APPÉTIT\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBlending 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 \u003ci\u003eirio\u003c\/i\u003e, 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 \u003ci\u003ezalook\u003c\/i\u003e 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. \u003cbr\u003e\u003cbr\u003eWith 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, \u003ci\u003eAfro-Vegan\u003c\/i\u003e 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, \u003ci\u003eAfro-Vegan\u003c\/i\u003e’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.Permission to Speak, by Jessica B. Harris\u003cbr\u003e Introduction\u003cbr\u003e Spices. Sauces. Heat.\u003cbr\u003e Soups. Stews. Tagines.\u003cbr\u003e Greens. Squashes. Roots.\u003cbr\u003e Grits. Grains. Couscous.\u003cbr\u003e Street Food. Snacks. Small Bites.\u003cbr\u003e Preserves. Creams. Spreads.\u003cbr\u003e Biscuits. Smoothies. Porridge.\u003cbr\u003e Cakes. Treats. Fruit.\u003cbr\u003e Cold Drinks. Tonics. Cocktails.\u003cbr\u003e Menu Suggestions\u003cbr\u003e Think Like You Grow, by Michael W. Twitty\u003cbr\u003e Acknowledgments\u003cbr\u003e Selected Bibliography\u003cbr\u003e About Bryant Terry\u003cbr\u003e Conversion Charts\u003cbr\u003e Index\u003cb\u003eNominated for a 2015 NAACP Image Award, Outstanding Literary Work\u003cbr\u003eJames Beard Foundation 2015 Leadership Award\u003cbr\u003eBest Cookbooks of 2014—\u003ci\u003eSerious Eats\u003cbr\u003e\u003c\/i\u003eBest Cookbooks of 2014—\u003ci\u003eMother Jones\u003cbr\u003e\u003c\/i\u003eBest Cookbooks of 2014—\u003ci\u003eShape\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I’m a big fan of food. I’m also a fan of stories. What Bryant Terry has done with \u003ci\u003eAfro-Vegan\u003c\/i\u003e 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.”\u003cbr\u003e—Baratunde Thurston, best-selling author of \u003ci\u003eHow to Be Black\u003c\/i\u003e and CEO and cofounder of Cultivated Wit\u003cbr\u003e \u003cbr\u003e“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. \u003ci\u003eAfro-Vegan\u003c\/i\u003e shows us how to be proud of our storied, vegetable-rich foodways.”\u003cbr\u003e—Hugh Acheson, chef and author of \u003ci\u003eA New Turn in the South\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“\u003ci\u003eAfro-Vegan\u003c\/i\u003e 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.”\u003cbr\u003e—Dayo Olopade, author of \u003ci\u003eThe Bright Continent: Breaking Rules and Making Change in Modern Africa\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“If \u003ci\u003eA People’s History Of The United States\u003c\/i\u003e and \u003ci\u003eJoy of Cooking\u003c\/i\u003e had a baby, \u003ci\u003eAfro-Vegan\u003c\/i\u003e would be it!”\u003cbr\u003e—Isa Chandra Moskowitz, author of \u003ci\u003eVeganomicon\u003c\/i\u003e and \u003ci\u003eIsa Does It\u003c\/i\u003e  \u003cbr\u003e \u003cbr\u003e“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.  \u003ci\u003eAfro-Vegan\u003c\/i\u003e is a historically compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”\u003cbr\u003e—Tamar Adler, author of \u003ci\u003eAn Everlasting Meal\u003c\/i\u003eA national leader in the movement to promote healthy eating, \u003cb\u003eBryant Terry\u003c\/b\u003e is the author of \u003ci\u003eThe Inspired Vegan\u003c\/i\u003e and the critically acclaimed\u003ci\u003e Vegan Soul Kitchen\u003c\/i\u003e. Along with Anna Lappé, Bryant co-authored \u003ci\u003eGrub\u003c\/i\u003e, which the \u003ci\u003eNew York Times\u003c\/i\u003e called “ingenious.” He is also the host of \u003ci\u003eUrban Organic,\u003c\/i\u003e a multi-episode web series that he co-created. Bryant’s work has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eGourmet, Food \u0026amp; Wine, O: The Oprah Magazine, Essence, Yoga Journal,\u003c\/i\u003e and\u003ci\u003e Vegetarian Times\u003c\/i\u003e, among others. He has made dozens of national television and radio appearances including the \u003ci\u003eMartha Stewart Show\u003c\/i\u003e, \u003ci\u003eEmeril Green\u003c\/i\u003e,\u003ci\u003e The Splendid Table\u003c\/i\u003e,\u003ci\u003e \u003c\/i\u003eand \u003ci\u003eMorning Edition\u003c\/i\u003e. He lives in Oakland, California.\u003cb\u003eMuscovado-Roasted Plantains\u003c\/b\u003e\u003cbr\u003e Olive oil, maple syrup\u003cbr\u003e Yield 4 to 6 servings\u003cbr\u003e Soundtrack “Golden Lady” by José Feliciano from \u003ci\u003eAnd the Feeling’s Good\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e 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. \u003cbr\u003e  \u003cbr\u003e 4 large ripe plantains, ends cut off, peeled, and cut into thirds\u003cbr\u003e 4 teaspoons olive oil\u003cbr\u003e 1⁄2 teaspoon coarse sea salt\u003cbr\u003e 1 tablespoon maple syrup\u003cbr\u003e 1⁄4 cup muscovado sugar\u003cbr\u003e  \u003cbr\u003e Preheat the oven to 375°F. Line a large, rimmed baking sheet with parchment paper.\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302700699877,"sku":"NP9781607745310","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607745310.jpg?v=1767721093","url":"https:\/\/k12savings.com\/products\/afrovegan-isbn-9781607745310","provider":"K12savings","version":"1.0","type":"link"}