Bryant Terry’s Fresh Remix of Soul Food

Bryant Terry’s Smashed Potatoes, Peas and Corn with Chile-Garlic Oil

A national leader for creating southern soul food with seasonal, farm-fresh ingredients, Bryant Terry uses farm fresh ingredients while honoring the cultural heritage of the African diaspora, encouraging individuals and families to buy whole foods to improve their physical and spiritual health. In the words of Alice Waters, “Bryant Terry knows that good food should be an everyday right and not a privilege.”

Terry is the author of two previously published cookbooks: The Inspired Vegan and Vegan Soul Kitchen. In his new cookbook, Afro-Vegan, he gives American southern soul food a fresh remix, with cultural influences from Africa and the Caribbean and a vegan spin. Terry introduces new flavors and provides musical soundtracks, inspiring books, and films connected to each recipe. Along the way, he traces the history of traditional southern recipes while providing relevant cultural information.

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Mash Celeriac Root and Potatoes

Mash Celeriac Root and Potatoes

Celeriac isn’t a pretty vegetable. Its pale tan, knobby texture never sees the light of day until it’s pulled from the earth. It’s the root of celery, a base ingredient in most recipes, especially for soups. As expected, the root has a celery taste, but it’s mild with a dense texture. Its flavor is a quaint surprise, especially when paired with other root vegetables.

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Baby Potatoes, Summer Squash and Turkey Bacon Hash

Baby Potato, Summer Squash and Turkey Bacon Garnished with Basil

Summer squash is the antithesis to my love of eating beets. The moment the Community Supported Agriculture (CSA) share included two pounds of summer squash, my stomach started turning. A deep breath was inhaled. Memories of sauté summer squash slowly unraveled. This is the summer to make peace with this squalid yellow vegetable. Continue reading Baby Potatoes, Summer Squash and Turkey Bacon Hash