afro vegan by bryant terry - recipes

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=1607745313


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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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AFRO-VEGAN90


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91

Yield 6 to8 servings

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____________________________________________________________________________________________

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

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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


11/11
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=1607745313

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