Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]

Chef and food justice activist Bryant Terry presents over 100 recipes that blend African, Caribbean, and Southern cuisines into new vegetarian and vegan dishes. The cookbook draws on staples and classic ingredients of the African Diaspora, reimagined for modern cooking. Recipes include Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil (inspired by the Kenyan dish irio), Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds (based on Moroccan tagine), Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes (drawing from Brazilian cuisine and Southern ingredients), and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts (combining Ethiopian teff, Southern corn grits, and North African zalook). Additional dishes include Collard Greens and Cabbage with Lots of Garlic, Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, and Roselle-Rooibos Drink. Beyond recipes, the book includes Terry's reflections on building community around food, suggested music tracks from around the world, and book recommendations. The collection traces food history from the African continent through the diaspora.