In Afro-Vegan, award-winning chef, activist and educator Bryant Terry hopes to pay homage to the influence of the African diaspora on modern global fusion cuisine (especially Southern food) and "move Afro-diasporic food from the margins... to the center of our collective culinary consciousness." Most importantly, he hopes to prevent illnesses like heart disease, hypertension and type 2 diabetes caused by a meat-centric Western diet.
He begins with the foundation of Afro-diasporic cooking--spices, sauces and heat--by reinventing classics like Ethiopian berere, Cajun blackening and Creole spice blends. An entire section focuses on okra, black-eyed peas and watermelon, three ingredients Terry believes are emblematic of African-American cooking.
But Afro-Vegan covers everything from soups, stews and tangines to greens, squashes and roots, from breakfast fare to desserts (with no white sugar!) and beverages for all ages. Each recipe is accompanied by a song recommendation; many have suggested literary accompaniment as well, since Terry aims to celebrate the rich history of African-American culture both in and out of the kitchen. Near the end, welcome additions include menu suggestions according to the season, tips for starting an Afro-Vegan garden and an imperial-to-metric conversion chart.
Terry (Vegan Soul Kitchen) began his food activism with the mantra "start with the visceral, move to the cerebral, and end at the political." Afro-Vegan celebrates all three in a glorious celebration of cuisine. --Kristen Galles from Book Club Classics