Bryant Terry’s Afro-Vegan Cookbook Re-Vamps Traditional African and Caribbean Cooking Yum

As the growing trend of veganism runs rampant across all social media platforms, people are constantly thinking of new ways to spice up this seemingly bland lifestyle. Celebrity chef and, now cookbook author, Bryant Terry has found a way to do just that with his cookbook, Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed.

Afro-Vegan

If you want a copy of Bryant Terry’s cookbook, you can purchase it here.

Afro-Vegan in a Book

Making this food – along with eating it – is supposed to be an all-around enjoyable experience – which Terry sets out to make sure that all his readers do. In his book, he suggests music listen to while cooking, books to read and movies to watch to enrich the experience. According to Civil Eats, “Terry calls it the ‘full vision’ of the food.”

But not only does he teach people healthy ways of getting in touch with African roots, but he also shines a light on the disparities that low-income communities face when it comes to access to fresh produce, changing the standard fatty, salty, southern and African recipes to those filled with fruits and vegetables. Terry includes recipes like Glazed Carrot Salad and Cocoa Spice Cake with Crystalized Ginger and Coconut Chocolate Ganache.

Afro-Vegan in the Media

In an interview with Bon Appetit’s Healthyish, Terry mentioned to the writer Nikita Richardson how he hates the term “food desert” because it feels “passive and defeatist.” To resolve this ongoing conflict, he suggests, “the only way to achieve food security in communities of color is for the people in those neighborhoods to take their fate into their own hands by opening their own co-ops, urban farms, and community gardens.” He also suggests that these disparities should be met with the same type of outrage as other demonstrations of social injustices like police brutality and racial profiling.

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Afro-Vegan Evangelist

The takeaway from this cookbook isn’t to push a vegan lifestyle on his readers, but to offer new – and just as flavorful – recipes to help people eat fewer meats and dairy.

Moises Mendez
Moises Mendez

Moises is a full-time graduate student at the Craig Newmark Graduate School of Journalism at CUNY reporting mainly on food and restaurants but maintains overall emphasis on arts and culture.

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