I admit. I have a love hate relationship with Vegan food. On one hand, I really like it. No seriously, I do like vegan food as it is a healthier alternative to the processed, meats, cheeses, and non organic stuff I’ve eaten. However, I’m not ready to go cold turkey (no pun intended) and give up meat full time. I do know that I need to eat food that is nutritious and the more veggies and fruits, the better it is for my overall well being.
So I decided that this potluck will be dedicated to vegan cuisine. Bryant Terry, vegan chef and food activist, creates simple, creative and mouthwatering dishes using locally sourced ingredients. His dishes are inspired by the African Diaspora and remixed into creative culinary works of art that may bring even someone like me to walk the vegan wild side. In his book, Afro Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, he recreates traditional meals using his own unique perspective. For example, Creamy Coconut Cashew Soup with Okra, Corn, and Tomatoes, combines a popular Brazilian dish with American southern roots. Cocoa Spice Cake with Crystallized Ginger is a Caribbean inspired dessert. Afro Vegan will certainly take me on an international culinary journey while providing insight on community food activism and overall well being. Join me September 23, 2016 as I present some dishes from Afro Vegan.