GREAT cookbook- Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

   Vibrant, brimming with flavour, Afro-Vegan is a fresh approach to some of the best flavours in the world: African, Caribbean and Southern. By blending each of these traditional cuisines together, famous chef Bryant Terry has created a scintillating eating style which is sure to please all palates. Although I am not a Vegan, I eat as many vegetables as I can possibly fit into my diet, and I always appreciate awesome vegetable recipes! I also have a passion for world cuisine.
The book begins with instructions on how to make many of the renown spice mixtures used in the recipes- berbere, zaatar and more. The rest of the book is packed with colorful recipes such as Cinamon-soaked Wheat Berry Salad with dried apricots; Creamy Coconut-Cashew Soup with okra, corn and tomatoes; Crispy Teff and Grit Cakes with Eggplant, Tomatoes and peanuts...
If you love flavours, you will love this book.
If you love the cultures of Africa, the Caribbean and the South you will be delighted by this book.
If you want to update your vegetable recipes, you NEED this book! No longer will you be confined to the same repetitive vegetable recipes you've relied on day after day!

I thought the cover of this book especially intriguing with its colorful design and friendly photograph of the author. Inside the book, beautiful photographs depict the recipes marvelously. Each recipe has a suggested 'theme song', or 'soundtrack'. I thought that was neat.

I am so excited about this unusual recipe book!

I was pleased to receive this book through the bloggingforbooks program in exchange for my honest review.
Pictures of some of the amazing foods we created using recipes from this book....

Lemongrass peanuts

Dukka spice blend for bread

Smashed Potatoes with peas corn and chile-garlic oil

Cinnamon cocoa cake (made with avacado-mmm!) with coconut ganache

More about the book...
African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. 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 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Blending these colorful cuisines results in delicious recipes like

Smashed Potatoes with Peas Corn and Chile-Garlic oil from Afro-Vegan cookbook

Smashed Potatoes

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 (currently the best cake we've ever had!)

Amazing Cocoa-spice cake from Afro Vegan!

, 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.

 "I received this book for free from Blogging for Books for this review."