Afro Vegan by Bryant Terry - Recipes

AFROVEGANContents Permission to Speak, by Jessica B. Harris • vii Introduction • 1 Spices. Sauces. Heat. • 7 Berbere 8 • Blackened Seasoning 9 • Creole Spice Blend 12 • Basil Salt 13 • Jamaican Curry Powder 14 • Za’atar 15 • Chermoula 16 • Pomegranate-Peach Barbecue Sauce 18 • Chipotle-Banana Pepper Sauce 19 • Hot-Pepper Vinegar 20 • Mango-Habanero Hot Sauce 21 • Smoky Pili Pili Sauce 23 • Harissa 24 • Spicy Mustard Greens 25 Okra. Black-Eyed Peas. Watermelon. • 27 Crunchy Bean and Okra Fritters with Mango-Habanero Hot Sauce 28 • Blackened Okra with Red Rice 30 • Berbere-Spiced Black-Eyed Pea Sliders 32 • Texas Caviar on Grilled Rustic Bread 34 • Chilled Watermelon Soup and Quick-Pickled Cucumber with Mint 36 • Strawberry-Watermelon Salad with Basil-Cayenne Syrup 39 Soups. Stews. Tagines. • 41 • Simple Vegetable Stock 42 • Corn Broth 43 • Hominy and Spinach in Tomato-Garlic Broth 44 • Sweet Corn and Ginger Soup 46 • Sweet Potato and Pumpkin Soup 47 • Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes 48 • Black Bean and Seitan Stew 50 • Peanut Stew with Winter Vegetables and Cornmeal Dumplings 52 • Stewed Tomatoes and Black-Eyed Peas with Cornbread Croutons 53 • Tofu Curry with Mustard Greens 54 • Sweet Potato and Lima Bean Tagine 57 Terr_9781607745327_5p_all_r1.indd 4 1/23/14 6:07 PM okra • black-eyed peas • watermelon Terr_9781607745327_5p_all_r1.indd 35 35 1/23/14 6:07 PM Texas Caviar on Grilled Rustic Bread black-eyed peas, tomato, bell pepper, crispy garlic ____________________________________________________________________________________________ Yield 4 to 6 servings Soundtrack “Super Rich Kids” by Frank Ocean (featuring Earl Sweatshirt; Slim K. Chopped and Screwed Remix) from Channel Purple Book The Cutting Season: A Novel by Attica Locke ____________________________________________________________________________________________ 2 whole sun-dried tomatoes, or scant 1⁄4 cup diced sun‑dried tomatoes 2⁄3 cup dried blackeyed peas, sorted and soaked in water overnight 13⁄4 teaspoons coarse sea salt 3⁄4 cup extra-virgin olive oil 16 large cloves garlic, thinly sliced 2 tablespoons freshly squeezed lemon juice 2 tablespoons red wine vinegar 11⁄2 cups diced seeded heirloom tomatoes, in 1⁄4 -inch pieces 1 cup diced green bell pepper, in 1⁄4 -inch pieces 1⁄2 cup diced yellow bell pepper, in 1⁄4 -inch pieces 1⁄4 cup diced red onion, in 1⁄4 -inch pieces 2 jalapeño chiles, seeded and diced into 1⁄4 -inch pieces 1⁄2 cup packed minced cilantro Freshly ground black pepper 1 large loaf rustic bread, cut into about twelve 1⁄2- to 3⁄4-inch‑thick slices 34 one of the many creative ways that Southerners use black-eyed peas is to combine them with tomato, bell pepper, and onion and tossing with a tangy vinaigrette to create Texas caviar. Although often eaten as a dip with chips, as one would enjoy tomato salsa, I spoon mine on thick slices of rustic bread that have been grilled or toasted and garnish each slice with crispy garlic and garlic oil, which makes for a party-perfect appetizer. This recipe yields a large quantity with summer gatherings in mind. Red Summer cocktails (page 195) would be the perfect accompaniment. Put the sun-dried tomatoes in a small heatproof bowl and add boiling water to cover. Cover and let soak for 5 minutes. Drain the black-eyed peas and rinse them well. Transfer to a medium saucepan and add water to cover by 2 inches. Bring to a boil over high heat. Decrease the heat to medium, skim off any foam, and partially cover. Cook until the beans are softening but still firm, 40 to 50 minutes. Stir in 1 teaspoon of the salt and simmer for 10 minutes. Drain in a colander, rinse under cold water for 1 minute, and let cool. Meanwhile, warm the oil in a medium skillet over low heat. Add the garlic and cook, stirring occasionally, until crispy and golden brown, 8 to 10 minutes. Strain the garlic oil through a fine-mesh sieve into a bowl and reserve the garlic and the oil separately. Drain the sun-dried tomatoes, chop finely, and put in a blender. Add the lemon juice, vinegar, and the remaining 3/4 teaspoon salt and process until smooth. With the blender running, pour in 1/4 cup of the garlic oil in a slow stream and process until creamy. Transfer the blended mixture to a large bowl. Add the black-eyed peas, tomatoes, green and yellow bell peppers, onion, jalapeños, and half of the cilantro. Stir gently until well combined, then cover and let rest at room temperature for 1 hour. Preheat the oven to 400°F. Season the black-eyed pea mixture with black pepper and, if desired, more salt. Lightly brush each slice of bread with garlic oil, saving any leftover for drizzling. Put the bread on a large baking sheet and bake, without turning, until lightly browned and toasted on top, 6 to 10 minutes. Top each slice with 2 heaping tablespoons of the black-eyed pea mixture. Garnish with a few slices of crispy garlic and a scattering of the remaining cilantro. Drizzle with garlic oil and enjoy. Afro-Vegan Terr_9781607745327_5p_all_r1.indd 34 1/23/14 6:07 PM 90 Afro-Vegan Terr_9781607745327_5p_all_r1.indd 90 1/23/14 6:08 PM Glazed Carrot Salad cinnamon, raw cane sugar, peanuts, cilantro, mint ____________________________________________________________________________________________ Yield 6 to 8 servings Soundtrack “Sweet Bite” by George Duke from The Inner Source ____________________________________________________________________________________________ 11⁄4 pounds carrots (about 10 medium carrots) 1 tablespoon plus 1⁄2 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 (see sidebar, page 9) 1⁄4 cup packed chopped cilantro 2 tablespoons roasted peanuts, crushed 2 tablespoons chopped fresh mint this dish is a mashup of glazed carrots, which are popular in the South, and Moroccan carrot salad. The savory coating is rich, intense, and delicious, and as you can see in the photo, this is a gorgeous dish. 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 cutting them in half crosswise, trimming away the edges of each piece to form a rough rectangle, then quartering each rectangle lengthwise. (Compost the scraps or save them for another use.) When the water is boiling, add 1 tablespoon of the salt, then add the carrots and blanch for 1 minute. Drain the carrots well, then pat them dry with a clean kitchen towel. Put the oil, lemon juice, maple syrup, cinnamon, garlic, cumin seeds, and the remaining 1/2 teaspoon salt in a large bowl and mix well. Add the carrots and toss until evenly coated. Transfer to the lined pan (no need to clean the bowl). Cover with aluminum foil and bake for 10 minutes. Remove the foil, gently stir with a wooden spoon, then bake uncovered for about 10 minutes, until the carrots start to brown. Return the carrots to the bowl. Add the cilantro and toss gently to combine. Serve garnished with the peanuts and mint. { continued } greens • squashes • roots Terr_9781607745327_5p_all_r1.indd 91 91 1/23/14 6:08 PM Terr_9781607745327_5p_all_r1.indd 173 1/23/14 6:08 PM Cocoa-Spice Cake with crystallized Ginger and Coconut-Chocolate Ganache nutmeg, cayenne, coconut milk, avocado, Jamaican rum, crystallized ginger ____________________________________________________________________________________________ Yield 8 to 16 servings Soundtrack “Marcus Garvey” by Burning Spear from Marcus Garvey/Garvey’s Ghost Book The Other Side of Paradise: A Memoir by Staceyann Chin ____________________________________________________________________________________________ Cake 1⁄4 cup coconut oil, melted, plus more for oiling 1 cup plus 1 tablespoon fine raw cane sugar 3⁄4 cup whole wheat pastry flour 3⁄4 cup unbleached allpurpose flour 6 tablespoons unsweetened natural cocoa powder (not Dutch-processed) 11⁄4 teaspoons baking soda 1⁄2 teaspoon fine sea salt Scant 1⁄2 teaspoon cayenne pepper 1⁄4 teaspoon ground nutmeg 1⁄2 cup plus 2 tablespoons coconut milk 1⁄4 cup packed mashed ripe avocado (about 1⁄2 medium avocado) 2 tablespoons plus 1 teaspoon dark Jamaican rum 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 3 ounces crystallized ginger, finely chopped (about 1⁄2 cup) 174 whenever i serve this cake, folks can’t believe it’s vegan, and they always get a kick out of it when I tell them that I include avocado to add moisture and natural creaminess. My assistant, Amanda Yee, came up with the idea of pouring a coconut-chocolate ganache over the cake. You can stop there and enjoy chocolaty bliss, or take it to the next level by pairing it with Vanilla Spice Rum Shakes (opposite). (Pictured on page 172.) Ganache 5 ounces unsweetened baking chocolate, finely chopped 3⁄4 cup coconut milk 5 tablespoons raw cane sugar 1⁄8 teaspoon cayenne pepper 1 tablespoon dark Jamaican rum (optional) 12 thin slices crystallized ginger To make the cake, preheat the oven to 375°F. Oil an 8-inch round cake pan with 2-inch sides. Sift the sugar, flours, cocoa powder, baking soda, salt, cayenne, and nutmeg into a large bowl and stir with a whisk until well blended. Put the coconut milk, oil, avocado, rum, vinegar, and vanilla extract in a blender and process until smooth (or put them in a large bowl and blend with an immersion blender until smooth). Make a well in the center of the dry ingredients and add the wet ingredients and the ginger. Fold together until uniformly mixed. Scrape the batter into the prepared pan and spread in an even layer. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes. Slide a butter knife around the edge, then invert the cake onto a rack and let cool to room temperature. To make the ganache, put the chocolate in a medium heatproof bowl. Put the coconut milk, sugar, and cayenne in a small saucepan and heat until steaming hot (avoid boiling), stirring often, until the sugar has dissolved. Slowly pour over the chocolate and let stand until the chocolate is melted, 3 to 5 minutes. Add the rum and whisk until completely smooth. Let stand at room temperature, stirring occasionally, until slightly cooled but pourable, about 5 minutes. To glaze the cake, pour the ganache evenly over the cake and let stand until the ganache is set, about 30 minutes. Garnish with the ginger slices. Afro-Vegan Terr_9781607745327_5p_all_r1.indd 174 1/23/14 6:08 PM Copyright © 2014 by Bryant Terry Photographs © 2014 by Paige Green All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC All photographs by Paige Green with the exception of the following: Photograph on page viii © by Kristy May Artwork pages viii, 3, 200 courtesy Nick James Photographs on pages 2, 58, 114 © by Margo Moritz Photograph on page 3 © by Frank Stewart Photo-montage-on-wood pieces on pages 83, 100, 144–145, 182 © by Keba Konte Photograph on page 178 © by John T. Hill Library of Congress Cataloging-in-Publication Data on file with the publisher Hardcover ISBN: 978-1-60774-531-0  eBook ISBN: 978-1-60774-532-7 Printed in China Design by Toni Tajima Food styling by Karen Shinto Prop styling by Dani Fisher 10 9 8 7 6 5 4 3 2 1 First Edition Terr_9781607745327_5p_all_r1.indd 216 1/23/14 6:09 PM AFROVEGAN