Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT Blending African, Carribean, and southern cuisines results in delicious recipes like 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, 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.

A vast region of climactic and geographic extremes, East Africa is often characterized as a wasteland of the tastebuds, where harsh conditions lead to basic, flavorless food. This vegan cookbook dispells that myth, showcasing East Africa's hearty, healthy, and delectable ingredients—from sweet potatoes and cassava to sorghum, spices, and savory curries. Italian, Indian, and Portuguese influences combine with native African traditions and tastes to create a truly unique regional flavor. The cookbook's adventurous recipes sample the best animal-free ingredients of the region to create easy-to-make and easy-to-enjoy vegan meals.

The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike. Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.

A collection of 30 delicious vegan recipes with traditional Nigerian flavours.Maggie's immaculate balance of flavours combined with playful presentation ensures these are recipes to remember for those wanting to explore broader, more environmentally responsible culinary horizons.Recipes include: Maggie's Pirate Stew Banfora: Burkina Welsh Cakes Aubergine and Tomato Caviar Carrot and Apricot Soup Three Bean and Coconut Curry Sweet Potato with Peanut Butter Stew Rum Caramel oranges Plantain Loaf

Eating Vegan on a Budget Has Never Tasted -- or Looked -- So Good Olivia Biermann isn't your typical YouTube vegan cooking star. Although eating is one of her favorite hobbies, she doesn't love spending a lot of time in the kitchen. The meals she loves the most are those that are simple to make and taste absolutely delicious, despite putting in minimal effort. She avoids "fancy" ingredients. Olivia is here to show you that you can eat plant-based on a budget and still make incredibly mouth-watering and fun meals that will make you feel amazing. Liv B's Vegan on a Budget is filled with 112 simple recipes from breakfast to dessert that share Olivia's passion for inspired and effortless vegan food. With a focus on balance between health and comfort and sweet and savory, you'll find tons of tasty recipes with beautiful full-color photos, including Tropical Green Smoothie, Half-Baked Cookie Dough Pancakes, Spicy Mango Salsa, Famous Lasagna Soup, Ginger-Glazed Carrots, Sweet Sriracha Cauliflower Wraps, Spaghetti Squash Pad Thai, No-Bake Brownie Bites and Deep-Dish Apple Pie with Caramel Sauce. She also includes easy-to-follow icons that identify which recipes are gluten-free, portable, and great for gatherings to help simplify your time in the kitchen. Cooking vegan food doesn't have to be struggle. Let Olivia share how easy it is to eat yummy plant-based meals that are fast and simple, using accessible ingredients you can find anywhere -- without breaking the bank.

Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen.