8/12/2019 Afro Vegan by Bryant Terry - Recipes
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8/12/2019 Afro Vegan by Bryant Terry - Recipes
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https://itunes.apple.com/us/book/afro-vegan/id725450218?mt=11http://books.google.com/books?id=hZ1VAQAAQBAJ&dq=afro+vegan&hl=en&sa=X&ei=JaUwU_T4FOWwygH3nYGACg&ved=0CCoQ6AEwAAhttp://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745313http://www.barnesandnoble.com/w/?ean=9781607745310&cm_mmc=Random%20House-_-Afro-Vegan-HC--Scribd-9781607745310-_-Afro-Vegan-HC--Scribd-9781607745310-_-Afro-Veganhttp://www.amazon.com/gp/product/1607745313?ie=UTF8&tag=randohouseinc70014-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=16077453138/12/2019 Afro Vegan by Bryant Terry - Recipes
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Contents
Permission to Speak, by Jessica B. Harris vii
Introduction 1
SPICES. SAUCES. HEAT. 7
Berbere 8 Blackened Seasoning 9 Creole Spice Blend 12 Basil Salt 13
Jamaican Curry Powder 14 Zaatar 15 Chermoula 16 Pomegranate-Peach Barbecue
Sauce 18 Chipotle-Banana Pepper Sauce 19 Hot-Pepper Vinegar 20 Mango-Habanero
Hot Sauce 21 Smoky Pili Pili Sauce 23 Harissa 24 Spicy Mustard Greens 25
OKRA. BLACK-EYED PEAS. WATERMELON. 27
Crunchy Bean and Okra Fritters with Mango-Habanero Hot Sauce 28 Blackened Okra
with Red Rice 30 Berbere-Spiced Black-Eyed Pea Sliders 32 Texas Caviar on Grilled Rustic
Bread 34 Chilled Watermelon Soup and Quick-Pickled Cucumber with Mint 36 Strawberry-Watermelon Salad with Basil-Cayenne Syrup 39
SOUPS. STEWS. TAGINES. 41
Simple Vegetable Stock 42 Corn Broth 43 Hominy and Spinach in Tomato-Garlic
Broth 44 Sweet Corn and Ginger Soup 46 Sweet Potato and Pumpkin Soup 47 Creamy
Coconut-Cashew Soup with Okra, Corn, and Tomatoes 48 Black Bean and Seitan Stew 50
Peanut Stew with Winter Vegetables and Cornmeal Dumplings 52 Stewed Tomatoes and
Black-Eyed Peas with Cornbread Croutons 53 Tofu Curry with Mustard Greens 54
Sweet Potato and Lima Bean Tagine 57
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35okra black-eyed peas watermelon
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AFRO-VEGAN34
TEXAS CAVIAR ONGRILLED RUSTIC BREAD
black-eyed peas, tomato, bell pepper, crispy garlic
Yield 4 to
6 servings
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____________________________________________________________________________________________
Soundtrack Super Rich Kids by Frank Ocean (feauring Earl Swea-
shir; Slim K. Chopped and Screwed Remix) from Channel Purple
one of the many creative ways that Southerners use black-eyed peas is to combine
them with tomato, bell pepper, and onion and tossing with a tangy vinaigrette to cre-
ate Texas caviar. Although often eaten as a dip with chips, as one would enjoy tomato
salsa, I spoon mine on thick slices of rustic bread that have been grilled or toasted and
garnish each slice with crispy garlic and garlic oil, which makes for a party-perfect
appetizer. This recipe yields a large quantity with summer gatherings in mind. Red
Summer cocktails (page 195) would be the perfect accompaniment.
Book The Cuting Season:
A Novelby Atica Locke
2whole sun-driedtomatoes, or scant14cup diced sun-driedtomatoes
23cup dried black-eyed peas, sortedand soaked in waterovernight
134teaspoons coarsesea salt
34cup extra-virginolive oil
16large cloves garlic,thinly sliced
2tablespoons freshlysqueezed lemon juice
2tablespoons red winevinegar
112cups diced seededheirloom tomatoes, in14-inch pieces
1cup diced green bell
pepper, in1
4
-inchpieces12cup diced yellow bell
pepper, in 14-inchpieces
14cup diced red onion,in 14-inch pieces
2jalapeo chiles, seededand diced into 14-inchpieces
12cup packed mincedcilantro
Freshly ground black
pepper1large loaf rustic bread,
cut into about twelve12- to 34-inch-thickslices
Put the sun-dried tomatoes in a small
heatproof bowl and add boiling water to
cover. Cover and let soak for 5minutes.
Drain the black-eyed peas and rinse them
well. Transfer to a medium saucepan and
add water to cover by 2inches. Bring to a
boil over high heat. Decrease the heat to
medium, skim off any foam, and partially
cover. Cook until the beans are softening
but still firm,40
to50
minutes. Stir in1teaspoon of the salt and simmer for10min-
utes. Drain in a colander, rinse under cold
water for 1minute, and let cool.
Meanwhile, warm the oil in a medium
skillet over low heat. Add the garlic and
cook, stirring occasionally, until crispy
and golden brown, 8to10minutes. Strain
the garlic oil through a fine-mesh sieve
into a bowl and reserve the garlic and
the oil separately.
Drain the sun-dried tomatoes, chop finely,
and put in a blender. Add the lemon juice,
vinegar, and the remaining 3/4teaspoon
salt and process until smooth. With the
blender running, pour in 1/4cup of the
garlic oil in a slow stream and process
until creamy.
Transfer the blended mixture to a large
bowl. Add the black-eyed peas, tomatoes,
green and yellow bell peppers, onion, jala-
peos, and half of the cilantro. Stir gently
until well combined, then cover and let
rest at room temperature for1
hour.
Preheat the oven to 400F. Season the
black-eyed pea mixture with black pep-
per and, if desired, more salt.
Lightly brush each slice of bread with
garlic oil, saving any leftover for driz-
zling. Put the bread on a large baking
sheet and bake, without turning, until
lightly browned and toasted on top, 6to
10minutes. Top each slice with2heapingtablespoons of the black-eyed pea mix-
ture. Garnish with a few slices of crispy
garlic and a scattering of the remaining
cilantro. Drizzle with garlic oil and enjoy.
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91
Yield 6 to8 servings
____________________________________________________________________________________________
____________________________________________________________________________________________
GLAZED CARROT SALAD
cinnamon, raw cane sugar, peanuts, cilantro, mint
Soundtrack Sweet Bite by George Duke fromThe Inner Source
this dish is a mashup of glazed carrots, which are popular in the South, and
Moroccan carrot salad. The savory coating is rich, intense, and delicious, and as you
can see in the photo, this is a gorgeous dish.
114pounds carrots(about 10mediumcarrots)
1tablespoon plus12teaspoon coarsesea salt
2tablespoons peanut oil
1tablespoon freshlysqueezed lemon juice
2teaspoons maple syrup
1teaspoon groundcinnamon
1clove garlic, minced
1teaspoon cumin seeds,toasted (see sidebar,page 9)
14cup packed choppedcilantro
2tablespoons roastedpeanuts, crushed
2tablespoons choppedfresh mint
Preheat the oven to 425F. Line a large
roasting pan with parchment paper.
Put about 12cups of water in a large
pot and bring to a boil over high heat.While the water is heating up, cut the
carrots into sticks by cutting them in
half crosswise, trimming away the edges
of each piece to form a rough rectangle,
then quartering each rectangle length-
wise. (Compost the scraps or save them
for another use.)
When the water is boiling, add 1table-
spoon of the salt, then add the carrots
and blanch for 1minute. Drain the car-rots well, then pat them dry with a clean
kitchen towel.
Put the oil, lemon juice, maple syrup,
cinnamon, garlic, cumin seeds, and the
remaining 1/2teaspoon salt in a large
bowl and mix well. Add the carrots and
toss until evenly coated. Transfer to thelined pan (no need to clean the bowl).
Cover with aluminum foil and bake for
10minutes. Remove the foil, gently stir
with a wooden spoon, then bake uncov-
ered for about 10minutes, until the car-
rots start to brown.
Return the carrots to the bowl. Add the
cilantro and toss gently to combine. Serve
garnished with the peanuts and mint.
greens squashes roots
{ continued }
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AFRO-VEGAN174
COCOA-SPICE CAKE WITHCRYSTALLIZED
GINGER ANDCOCONUT-CHOCOLATE GANACHE
nutmeg, cayenne, coconut milk, avocado, Jamaican rum, crystallized ginger
Yield 8 to16 servings
____________________________________________________________________________________________
____________________________________________________________________________________________
Soundtrack Marcus Garvey by Burning Spearfrom Marcus Garvey/Garveys Ghost
Book The Other Side of Paradise: A MemoirbyStaceyann Chin
whenever i serve this cake,folks cant believe its vegan, and they always get a
kick out of it when I tell them that I include avocado to add moisture and natural cream-
iness. My assistant, Amanda Yee, came up with the idea of pouring a coconut-chocolate
ganache over the cake. You can stop there and enjoy chocolaty bliss, or take it to the next
level by pairing it with Vanilla Spice Rum Shakes (opposite). (Pictured on page 172.)
CAKE14cup coconut oil,
melted, plus more foroiling
1cup plus 1tablespoonfine raw cane sugar
34cup whole wheatpastry flour
3
4
cup unbleached all-purpose flour
6tablespoonsunsweetened naturalcocoa powder (notDutch-processed)
114teaspoons bakingsoda
12teaspoon fine sea salt
Scant 12teaspooncayenne pepper
14teaspoon groundnutmeg
12cup plus 2tablespoonscoconut milk
14cup packed mashedripe avocado (about12medium avocado)
2tablespoons plus1teaspoon dark
Jamaican rum
1tablespoon apple cidervinegar
1teaspoon vanillaextract
3ounces crystallizedginger, finely chopped(about 12cup)
GANACHE5ounces unsweetened baking chocolate,
finely chopped34cup coconut milk
5tablespoons raw cane sugar18teaspoon cayenne pepper
1tablespoon dark Jamaican rum (optional)
12thin slices crystallized ginger
To make the cake, preheat the oven to375F. Oil an 8-inch round cake pan with
2-inch sides.
Sift the sugar, flours, cocoa powder, bak-
ing soda, salt, cayenne, and nutmeg into
a large bowl and stir with a whisk until
well blended.
Put the coconut milk, oil, avocado, rum,
vinegar, and vanilla extract in a blender
and process until smooth (or put them ina large bowl and blend with an immer-
sion blender until smooth). Make a well
in the center of the dry ingredients and
add the wet ingredients and the ginger.
Fold together until uniformly mixed.
Scrape the batter into the prepared panand spread in an even layer. Bake for
30 to 40minutes, until a toothpick
inserted in the center comes out clean.
Let cool in the pan for15minutes. Slide a
butter knife around the edge, then invert
the cake onto a rack and let cool to room
temperature.
To make the ganache, put the chocolate
in a medium heatproof bowl. Put the
coconut milk, sugar, and cayenne in a
small saucepan and heat until steam-
ing hot (avoid boiling), stirring often,
until the sugar has dissolved. Slowly pour
over the chocolate and let stand until
the chocolate is melted, 3to 5minutes.
Add the rum and whisk until completely
smooth. Let stand at room temperature,
stirring occasionally, until slightly cooled
but pourable, about 5minutes.
To glaze the cake, pour the ganache evenly
over the cake and let stand until the
ganache is set, about 30minutes. Garnish
with the ginger slices.
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Copyright 2014 by Bryant Terry
Photographs 2014 by Paige Green
All rights reserved.Published in the United States by Ten Speed Press,
an imprint of the Crown Publishing Group,
a division of Random House LLC,
a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon
are registered trademarks of Random House LLC
All photographs by Paige Green with the exception
of the following:Photograph on page viii by Kristy May
Artwork pages viii, 3, 200 courtesy Nick James
Photographs on pages 2, 58, 114 by Margo Moritz
Photograph on page 3 by Frank Stewart
Photo-montage-on-wood pieces on pages 83, 100,
144145, 182 by Keba Konte
Photograph on page 178 by John T. Hill
Library of Congress Cataloging-in-Publication Data
on file with the publisher
Hardcover ISBN: 978-1-60774-531-0
eBook ISBN: 978-1-60774-532-7
Printed in China
Design by Toni Tajima
Food styling by Karen Shinto
Prop styling by Dani Fisher
10 9 8 7 6 5 4 3 2 1
First Edition
8/12/2019 Afro Vegan by Bryant Terry - Recipes
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https://itunes.apple.com/us/book/afro-vegan/id725450218?mt=11http://books.google.com/books?id=hZ1VAQAAQBAJ&dq=afro+vegan&hl=en&sa=X&ei=JaUwU_T4FOWwygH3nYGACg&ved=0CCoQ6AEwAAhttp://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745313http://www.barnesandnoble.com/w/?ean=9781607745310&cm_mmc=Random%20House-_-Afro-Vegan-HC--Scribd-9781607745310-_-Afro-Vegan-HC--Scribd-9781607745310-_-Afro-Veganhttp://www.amazon.com/gp/product/1607745313?ie=UTF8&tag=randohouseinc70014-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745313Top Related