So I just want people to get back to eating real food and with the Afro-Vegan concept it's just celebrating the staples and flavor profiles and ingredients from the African continent, the Caribbean and the American South and really seeing those as something that can bring health and bring life and pleasure. MH: So glad to have you here today, so let’s get started with a very basic question what is a vegan?īT: What is a vegan? A vegan is one who avoids any animal or animal derived products and if it were up to me I wouldn't put so much focus on vegan, my goal is to get people eating real food again, and I think the culprit which I think we all need to be aware of is this meat processed, package heavy, fatty diet that most Americans are eating and we’re seeing the effects of, particularly here in the south. Bryant Terry, welcome to Sound Affect.īryant Terry: Thank you for having me on.
![the office script collared greens the office script collared greens](https://i.ebayimg.com/images/g/zu0AAOSwjxBhUjWD/s-l1600.jpg)
A lifelong learner and educator who leads by example, Terry encourages others to always be mindful of ways to eat differently. In December of that year, it was nominated for an NAACP Image Award in the Outstanding Literary Work category. Terry’s fourth book Afro-Vegan was published in April 2014. Terry is the author of the critically acclaimed Vegan Soul Kitchen: Fresh Healthy and Creative African American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light magazine. In particular, he focuses ways to increase access to healthy affordable food. Megan Hayes: Chef, author and food justice advocate Bryant Terry is a 2015 James Beard Foundation Leadership award winner, renowned for his activism to create a healthy, just and sustainable food system. For anyone interested in improving their well-being, “Afro-Vegan” groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
![the office script collared greens the office script collared greens](http://images.rapgenius.com/c2a8cf7d9720c8b36329a982692e5323.470x308x1.jpg)
Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. 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.
The office script collared greens plus#
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. 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.
![the office script collared greens the office script collared greens](https://m.media-amazon.com/images/I/61IhPYmvK1L._AC_UL960_QL65_.jpg)
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 more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.īlending 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.