Afro Vegan

Afro Vegan PDF
Author: Bryant Terry
Publisher: Ten Speed Press
ISBN: 1607745321
Size: 56.46 MB
Format: PDF, Kindle
Category : Cooking
Languages : en
Pages : 224
View: 5959

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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. Blending 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. 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. 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. 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. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

Afro Vegan

Afro Vegan PDF
Author: Zoe Alakija
Publisher:
ISBN: 9781910566909
Size: 38.20 MB
Format: PDF, Kindle
Category :
Languages : en
Pages : 196
View: 2954

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- Vibrant plant-based dishes fusing African and European flavors from a young British-Nigerian cook - Includes almost 50 recipes Introducing Zoe Alakija, a London-based cook, whose rich recipes blend modern British flavors with the rich colors and tastes of her Nigerian upbringing. African food in general, and Nigeran food in particular, is on the rise in the UK and dishes like cheesy kokoro and nutty plantain brownies take European vegan food far beyond the more muted flavors and colors that we are used to. Zoe's immaculate balance of tastes combined with playful presentation ensures these are recipes to remember for those willing to explore broader, more environmentally responsible horizons.

The Ultimate Afro Vegan Foods For Beginners

The Ultimate Afro Vegan Foods for Beginners PDF
Author: Eric Scott, PhD
Publisher:
ISBN:
Size: 65.69 MB
Format: PDF, Docs
Category :
Languages : uk
Pages : 98
View: 4754

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Thе afro vеgаn сооkbооk is drawing from Afrісаn, Afrо-Cаrіbbеаn, аnd Southern food tо create mоrе еntісіng vеgаn rесіреѕ. In thіѕ lаndmаrk cookbook, wе mіxеd foods оf thе African diaspora to сrеаtе еxсіtіng аnd аррrоасhаblе rесіреѕ ѕuсh аѕ Cоrn Mаԛuе Chоux-Stuffеd Jamaican Pаttіеѕ wіth Hot Pерреr Sauce, Bеrеbеrе-Sрісеd Blасk-Eуеd Pеа Sliders, Crіѕру Teff-Grit Cakes with Eggplant, Tоmаtоеѕ, and Peanuts, аnd Groundnut Stew with Wіntеr Vegetables and Cоrnmеаl Dumрlіngѕ. We аlѕо еxрlоrеd kеу African іngrеdіеntѕ that аrе рорulаr in Caribbean аnd Sоuthеrn dіѕhеѕ-lіkе okra-tracing their hіѕtоrу аnd gіvіng thеm сulturаl соntеxt. Afrо-Vеgаn wіll dеlіght This has recipes of vegan, hеаlthу, African-American soul fооd (thеrе are rесіреѕ with clear tіеѕ tо Afrіса), and I wаѕ ԛuіtе glаd tо realise thаt еvеn thе picky mе found vеrу mаnу recipes hеrе I'd wаnt to trу. Eасh rесіре hаѕ іtѕ оwn muѕіс, sometimes аlѕо bооk, аrt, аnd/оr film. At thе bеgіnnіng аrе the еѕѕеntіаl gear, thrоughоut are information ѕԛuаrеѕ.

Fillet Of Soul Afro Vegan

Fillet of Soul Afro Vegan PDF
Author: Wheeler del Torro
Publisher:
ISBN: 9781619278172
Size: 23.71 MB
Format: PDF
Category :
Languages : en
Pages :
View: 355

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Cookbook

Vegan London

Vegan London PDF
Author: Serena Lee
Publisher: White Lion Publishing
ISBN: 0711240116
Size: 39.30 MB
Format: PDF, Mobi
Category : Travel
Languages : en
Pages : 160
View: 180

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From bangers ‘n’ mash to banh mi, London has one of the most eclectic vegan food scenes in the world, and it’s growing by the day. Discover creative twists on classic dishes, fusion cuisine and tempting desserts through Vegan London – with eighty of London’s best vegan and vegan-friendly establishments at your fingertips, you’ll find food and drink for every budget and for any occasion. Whether you’re vegan or vegan-curious, local or visiting, use this guidebook to plan your way from afternoon tea in Knightsbridge to falafel in Shoreditch, and enjoy London the ethical way without missing out on great food.

The Best American Food Writing 2019

The Best American Food Writing 2019 PDF
Author: Samin Nosrat
Publisher: Mariner Books
ISBN: 132866225X
Size: 46.29 MB
Format: PDF, ePub, Docs
Category :
Languages : en
Pages : 288
View: 7468

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New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink. Best-selling author and winner of numerous awards, Samin Nosrat, selects the year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

The Routledge Handbook Of Vegan Studies

The Routledge Handbook of Vegan Studies PDF
Author: Laura Wright
Publisher: Routledge
ISBN: 1000364585
Size: 24.37 MB
Format: PDF, Mobi
Category : Nature
Languages : en
Pages : 428
View: 7611

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This wide-ranging volume explores the tension between the dietary practice of veganism and the manifestation, construction, and representation of a vegan identity in today’s society. Emerging in the early 21st century, vegan studies is distinct from more familiar conceptions of "animal studies," an umbrella term for a three-pronged field that gained prominence in the late 1990s and early 2000s, consisting of critical animal studies, human animal studies, and posthumanism. While veganism is a consideration of these modes of inquiry, it is a decidedly different entity, an ethical delineator that for many scholars marks a complicated boundary between theoretical pursuit and lived experience. The Routledge Handbook of Vegan Studies is the must-have reference for the important topics, problems, and key debates in the subject area and is the first of its kind. Comprising over 30 chapters by a team of international contributors, this handbook is divided into five parts: History of vegan studies Vegan studies in the disciplines Theoretical intersections Contemporary media entanglements Veganism around the world These sections contextualize veganism beyond its status as a dietary choice, situating veganism within broader social, ethical, legal, theoretical, and artistic discourses. This book will be essential reading for students and researchers of vegan studies, animal studies, and environmental ethics.

Vegetable Kingdom

Vegetable Kingdom PDF
Author: Bryant Terry
Publisher: Ten Speed Press
ISBN: 0399581057
Size: 11.24 MB
Format: PDF, Kindle
Category : Cooking
Languages : en
Pages : 256
View: 1066

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“Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Advance praise for Vegetable Kingdom “In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America “[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)

Vegan Soul Kitchen

Vegan Soul Kitchen PDF
Author: Bryant Terry
Publisher: Da Capo Press
ISBN: 0786745037
Size: 78.27 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 256
View: 5070

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The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry's new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products. Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.

Edible Memory

Edible Memory PDF
Author: Jennifer A. Jordan
Publisher: University of Chicago Press
ISBN: 022622824X
Size: 40.12 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 336
View: 4583

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Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.