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

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African food in general, and Nigerian 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 flavours and colours that we are used to. From 2008-2010 Bryant was a fellow of the Food and Society Fellows Program, a national Program of the W.

In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.It’s also flexible: The point isn’t to sell you on veganism so much as encourage you to eat less meat and dairy.

Blending these colourful 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. 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.In 2011 Bryant was included in Ebony Magazine’s “Power 100 list,” and in 2009, The New York Times magazine featured him among a handful of “food fighters.