Vegetarian Star

Who says salads are about greens?

Vegan chef and cookbook author Bryant Terry is known for his eclectic combinations of plant-based ingredients that reflect African cuisine.

Bryant’s Glazed Carrot Salad is from his latest collection of recipes, Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Re-mixed.

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Bryant Terry has a brand new cookbook out, Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed.

The word “Remixed” in the title alludes to a collection of revised songs on an album and like some of his previous recipes, Terry has included some suggested music to enjoy while preparing and eating the dish.

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Bryant Terry told NPR that there’s an African-American tradition of eating black-eyed peas around New Year’s meant to bring wealth and prosperity for the upcoming year.

‘The lore is that the black-eyed peas actually represent copper or pennies. And so along with that, one typically will have a green dish such as collards, mustards, turnips, chard, kale or cabbage, and the leafy green dish actually represents money. And then with that, one might have some cornbread, which represents gold. You eat it on New Year’s, and it’s supposed to usher in a very prosperous and abundant year.”

Terry has a dish featuring the symbols for both coins and dollars, his Black-Eyed Peas in Garlic-Ginger-Braised Mustard Greens.

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Vegan chef Bryant Terry is out to entice those looking to make diet changes that are better for human, planet and animal health with his newly released cookbook, The Inspired Vegan.

Terry is best known for his genius of transforming traditional southern African-American cuisine rich with meat, butter and cream into dishes that lack the animal products but not the taste.

The Inspired Vegan continues that tradition, but also explores plant-based Asian entrees, such as the “Two-Rice Congee with Steamed Spinach and Other Accompaniments.”

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“So often, I think that the stories that are told are from young, privileged white kids. Part of my goal is to shed light on other communities that haven’t had much of a voice. To just say that fixing food is going to help resolve issues in these communities — it’s not looking at the bigger picture. If we do have access to healthful foods, that would address a lot of other issues.”

—Bryant Terry, during an interview promoting his latest cookbook, The Inspired Vegan. With evocative chapter titles such as “Freedom Fare,” “Detroit Harvest,” and “Winter in Hong Kong,” The Inspired Vegan is a collection of Terry’s cooking instructions for his favorite fruits, vegetables and grains combined with stories that highlight issues of food justice.

Below is a clip of Terry reading a passage from The Inspired Vegan, “Farm Fresh,” a chapter dedicated to those working hard to keep our food supply stable, despite financial, weather or political setbacks. “Farm Fresh” contains mouthwatering recipes such as Coconut Quinoa and Smokey Tomatoes, Roasted Plaintains and Crumbled Tempeh, so the video is definitely worth taking a listen to–before heading out tonight to purchase the book.

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The Martin Luther King Jr. holiday is usually a reflection on racial equality and the gains this activist (who’s family embraced a veg diet) made in schools and other aspects of public access.

Equality is not just restricted to being able to eat at a restaurant, but also the ability to access quality, affordable food at supermarkets. Some might argue that we haven’t reached equal opportunity in this area.

Bryant Terry, vegan chef, author and food justice activist, gave his thoughts about how access to wholesome food may be connected to institutional racism at culinate.com:

Bryant Terry

“The first thing that comes up for me when I hear that question is the fact that just one percent of farmers in the United States are African-American, and that since the 19th century African-Americans have been systematically denied access to land.”

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Chocolate Pecan Pie

This is for Veg Star’s fantastic graduate students out there, in the middle of another grueling semester.

When a writer at Riverfront Times wanted to conduct a, ahem, “scientific” experiment on vegan goods, she tested the hypothesis that “Vegan baked goods are always readily identifiable as being vegan.”

In other words, this skeptic wanted to prove that vegan desserts are cardboard, pasty, granola pyramids of disaster. Sure hope she didn’t bet her thesis on it.

Materials for vegan chef and author Bryant Terry‘s vegan dessert included a coconut pie crust made from coconut oil in place of butter, a chocolate pecan pudding filling with non-dairy rice milk, maple syrup and arrowroot powder, a fantastic thickener for pies, puddings, gravies and other dishes that doesn’t add fat.

Results: “I don’t understand how that is vegan.” (In non-scientific terms: How the heck does it taste so good?)

Conclusion, experimenter notes and recipe below.

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Bryant Terry and Jidan Koon kept their wedding details eco-friendly, from holding the ceremony at their home using materials already owned, to using an ethical engagement ring from Brilliant Earth jewelry company.

The custom made sapphire is Jidan’s birthstone.

Brilliant Earth is an ethical jewelry company based in San Francisco that doesn’t source diamonds from regions where forces that are opposed to recognized governments control the areas and funds are used to support military action in opposition to recognized governments.

You may recall recent news stories about Naomi Campbell testifying about a diamond she received from Charles Taylor, a man accused of taking illegally mined diamonds from Sierra Leone insurgents in return for weapons that were used in a campaign of terror which killed 120,000 people and enslaved children.

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