Recipes: Afro-Vegan: African, Caribbean & Southern Flavors Remixed

Be the belle of the BBQ with these delicious dishes.

Afro-Vegan Cookbook - Rising star chef Bryant Terry authored the upcoming cookbook Afro-Vegan for people interested in improving their well-being in a culturally relevant way. Keep reading to learn more and check out the recipes behind some of Terry's delicious Diaspora-inspired dishes. By Patrice Peck (Photo: Ten Speed Press)

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Afro-Vegan Cookbook - Rising star chef Bryant Terry authored the upcoming cookbook Afro-Vegan for people interested in improving their well-being in a culturally relevant way. Keep reading to learn more and check out the recipes behind some of Terry's delicious Diaspora-inspired dishes. By Patrice Peck (Photo: Ten Speed Press)

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Afro-Vegan Cookbook

Bonus: Scrumptious Soundtrack Included - Along with colorful photos of food are suggested songs, books and films recommended by Terry to accompany each recipe—like Mos Def and Staceyann Chin’s memoir. (Photo: Margo Moritz/Ten Speed Press)

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Bonus: Scrumptious Soundtrack Included

Glazed Carrot Salad - Terry incorporates the popular glazed carrot dish of the South into a Moroccan carrot salad recipe. This veggie dish is as colorful as it is healthful. Yield: 6 to 8 servings Soundtrack: “Sweet Bite” by George Duke from The Inner Source Ingredients: - 1½ pounds carrots (about 10 medium carrots) - 1 tablespoon plus ½ teaspoon coarse sea salt - 2 tablespoons peanut oil - 1 tablespoon freshly squeezed lemon juice - 2 teaspoons maple syrup - 1 teaspoon ground cinnamon - 1 clove garlic, minced - 1 teaspoon cumin seeds, toasted - ¼ cup packed chopped cilantro - 2 tablespoons roasted peanuts, crushed - 2 tablespoons chopped fresh mint Recipe: - Preheat the oven to 425°F. Line a large roasting pan with parchment paper. - Put about 12 cups of water in a large pot and bring to a boil over high heat. - While the water is heating up, cut the carrots into sticks by cut...

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Glazed Carrot Salad

Sautéed Sugar Snap Peas with Spring Herbs - "When my paw paw cooked sugar snap peas he grew in his garden, he always prepared them simply, with a little butter," writes Terry. "I like to eat mine with lots of spring herbs after a quick sauté in olive oil." Yield: 4 to 6 servings Soundtrack: “United” by Art Blakey & The Jazz Messengers from Roots & Herbs Ingredients: - 2  teaspoons chopped fresh chives - 1  teaspoon minced flat-leaf parsley - 1  teaspoon minced cilantro - 1½ teaspoons coarse sea salt - 1½ pounds sugar snap peas, trimmed - 1  tablespoon extra-virgin olive oil - 1  large clove garlic, minced - 2  teaspoons finely grated orange zest - 1  teaspoon freshly squeezed lemon juice - Freshly ground white pepper - 1  teaspoon black sesame seeds, toasted Recipe: - Put the chives, parsley and cilantro in a s...

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Sautéed Sugar Snap Peas with Spring Herbs

Fresh Peach, Banana and Warm Millet Smoothie - A Kenyan friend of Terry's inspired this East African twist on the everyday fruit smoothie. By blending a protein-packed ancient grain-like millet, you'll feel full and energized to take on the day. Yield: 2 generous servings or 4 smaller servings Soundtrack: “Jambo Bwana” by Samba Salad from Kids World Party Ingredients: - 2  tablespoons millet - 2  cups water - 1  pinch of coarse sea salt - 2  cups finely diced peeled peaches - 2  large ripe bananas - 1  cup freshly squeezed orange juice - ¼ cup raw cashews, soaked in water overnight and drained well - 2  Medjool dates, pitted - 2  teaspoons freshly squeezed lime juice Recipe: - Combine the millet and 1 cup of the water in a small saucepan and refrigerate overnight. - In the morning, stir in the salt and bring to a boil over mediu...

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Fresh Peach, Banana and Warm Millet Smoothie