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Entries tagged with 'afro-vegan'

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Cook the Book Kate Williams 3 comments

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan. More

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Cook the Book Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Creamed Cashews From 'Afro-Vegan'

Serious Eats Kate Williams Post a comment

Use this nutty dairy-free cream substitute in Bryant Terry's Skillet Cornbread and Savory Grits in his new cookbook, Afro-Vegan. More

Creole-Spiced Plantain Chips From 'Afro-Vegan'

Cook the Book Kate Williams 2 comments

I've always liked plantain chips. The fruit's inherent sweetness is a natural fit for the fryer, giving the resulting snack far more interest than plain old salty potatoes. Bryant Terry's plantain chips in his new cookbook, Afro-Vegan, are even better. More

Creole-Spiced Plantain Chips From 'Afro-Vegan'

Serious Eats Kate Williams 2 comments

I've always liked plantain chips. The fruit's inherent sweetness is a natural fit for the fryer, giving the resulting snack far more interest than plain old salty potatoes. Bryant Terry's plantain chips in his new cookbook, Afro-Vegan, are even better. More

All-Green Spring Slaw From 'Afro-Vegan'

Cook the Book Kate Williams Post a comment

Terry takes a basic cabbage coleslaw and amps it up with a panoply of spring favorites: green peas, snap peas, parsley, and chives all add texture and sweetness to the salad, making it more than just a ho-hum side. More

All-Green Spring Slaw From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Terry takes a basic cabbage coleslaw and amps it up with a panoply of spring favorites: green peas, snap peas, parsley, and chives all add texture and sweetness to the salad, making it more than just a ho-hum side. More

Hominy and Spinach in Tomato-Garlic Broth From 'Afro-Vegan'

Cook the Book Kate Williams 2 comments

Bryan Terry's hominy and spinach soup in his new cookbook, Afro-Vegan, melds ingredients from Nigeria and North America. More

Vegetable Stock From 'Afro-Vegan'

Serious Eats Kate Williams 2 comments

Use this flavor-packed vegetable stock from Bryant Terry's Afro-Vegan in his Hominy and Spinach in Tomato-Garlic Broth and Savory Grits. More

Hominy and Spinach in Tomato-Garlic Broth From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Bryan Terry's hominy and spinach soup in his new cookbook, Afro-Vegan, melds ingredients from Nigeria and North America. More

Cook the Book: 'Afro-Vegan' by Bryant Terry

Cook the Book Kate Williams Closed

Almond milk and coconut oil: These two ingredients, plus more vegetables than most people eat in a lifetime, are the backbone of eco-food crusader Bryant Terry's wonderful new cookbook, Afro-Vegan. In it, Terry lays out a colorful, fun food manifesto that's inspired by the African diaspora—minus any meat. More

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