A very special green rice. A blender of green juice made from kale, spinach, and a creamy stock is cooked with onions, garlic, green pepper, and long-grain rice. It all cooks together into an intensely green and fragrant pot of fluffy grains.
This incredible green rice recipe by Bryant Terry is delicious, lush, and verdant — and extra herbaceous with our addition of Arise Basil Olive OIl.
Have you tried the collard-peanut pesto with miso yet? Because you need to.
This recipe is Bryant Terry's ode to chana and aloo—a mixture of chickpeas and potatoes simmered in curry sauce.
A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.
Good and healthy food and recipes, such as ones mentioned in this revisited June 2014 article, never go out of style.
After sweet tea, a refreshing glass of lemonade is the quintessential summer thirst-quencher in the South. I have memories of gallon-sized pickle jars filled with white sugar-laced lemonade that my maternal grandmother used to make at her home in Memphis.
For this lemon pepper asparagus recipe, just blanch, marinate, then grill, using a marinade that's creamy from silken tofu and pulls double duty at the end.
Glazed Carrot Salad by Bryant Terry, from 'Afro-Vegan' cookbook
Afro-Vegan by Bryant Terry is a staff favorite vegan cookbook that we always refer back to. And bonus? Every recipe has a song or book choice to go with it! Hibiscus tea is delicious, and we love finding new ways to use it.From Bryant Terry author of Afro-Vegan: "This drink is tart, sweet, and floral and has become one
Offers recipes for low-fat African American dishes made with fresh ingredients and minimal amounts of salt and refined sugar, along with tips on using healthy cooking techniques and buying local, seasonal products. Original.
Chef Bryant Terry took inspiration from pineapple upside-down cakes to create this dessert.
This modern take on classic coleslaw has everything you want in a nutrient-rich summer salad — lots of greens. The combination of mildly flavored Napa cabbage, earthy lacinato kale, delicate green peas, and crunchy green beans makes you feel like you have fulfilled your nutritional requirements for the next three days after having a serving or two. The pièce de résistance of this dish, though, is the tangy, flavor-filled miso, ginger, and silken tofu-based dressing.
These three recipes from Terry’s new vegan ‘Vegetable Kingdom’ cookbook are...
In the midst of a flavorful meal, it is nice to have a simple starch dish like these tasty potatoes.
You can’t go wrong serving these kebabs this 4th of July. You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad, or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables! Tweak the recipe by using whatever vegetables are most exciting to you.
Being from Memphis, I’ve been a bit nervous about crafting a recipe for barbecue sauce. People take barbecue seriously in my hometown, and from all available evidence, Memphis-style barbecue sauce is better than any other. In the past, I’ve created a barbecue-inspired marinade in which to bake tofu or tempeh, but this is my first attempt at making a proper sauce.
Being from Memphis, I’ve been a bit nervous about crafting a recipe for barbecue sauce. People take barbecue seriously in my hometown, and from all available evidence, Memphis-style barbecue sauce is better than any other. In the past, I’ve created a barbecue-inspired marinade in which to bake tofu or tempeh, but this is my first attempt at making a proper sauce.
The coconut rice and curried corn in this recipe could very well be eaten separately, and they would make fine additions to lunch or dinner, but the combination of the two is truly special. I call for my homemade Jamaican curry powder, giving the corn a complex spicy, sweet, and slightly sour flavor profile. Even if you don’t plan to make a whole 4th of July feast on your own, this is one of those dishes that always impresses when you show up at someone else’s cookout.
The coconut rice and curried corn in this recipe could very well be eaten separately, and they would make fine additions to lunch or dinner, but the combination of the two is truly special. I call for my homemade Jamaican curry powder, giving the corn a complex spicy, sweet, and slightly sour flavor profile. Even if you don’t plan to make a whole 4th of July feast on your own, this is one of those dishes that always impresses when you show up at someone else’s cookout.
Chef Bryant Terry is passionate about animal-friendly eating—try a few delicious recipes adapted from his newest cookbook.
This fennel recipe comes from Bryant Terry. This citrus and garlic-herb braised fennel recipe is vegan, quick, and easy, and will make cooking fennel a breeze.
This interview with chef Bryant Terry originally aired in 2009 as part of our episode Vegan Soul Kitchen following the release of his book, Vegan Soul Kitchen, which includes the recipe for Citrus Collards with Raisins Redux.
A creamy carrot-coconut soup from Bryant Terry's Book, Vegetable Kingdom: The abundant world of vegan recipes, published in February 2020.
What is Black food? Learn about the foodways and culinary history of Black Americans. In addition, snag book, podcast, travel, and restaurant recommendations to learn more about Black food and some of the best Black-owned restaurants in the US.
A creamy, tofu-based marinade with lemon & black pepper is a genius way to use up any vegetables in the crisper drawer. Grill (or broil) for an easy vegan side.
FOR BRYANT TERRY, food is more than a way to fuel our bodies. “It’s about history, memory, and culture,” he says. Over the past two decades, it has been the connecting thread in his efforts to create a more just, sustainable, and healthy world. He has taught kids cooking skills; acted as the chef in residence at San Francisco’s Museum of the African Diaspora; authored cookbooks like Vegetable Kingdom; and published Black Food, a colorful collection of recipes, stories, and art. This son of the
Get the exclusive vegan Roasted Sweet Potato and Asparagus Po’boy recipe from Bryant Terry's new cookbook, Vegetable Kingdom.
Smoky roasted peppers provide a bright contrast to the delicate, buttery flavor of big lima beans in this easy, vegan, Warm Butter Bean Salad recipe. Try it!
The combination of flavors is a real highlight: creamy sweet potato, nutty coconut, a light sweetness from the brown sugar, and a touch of spice from the cinnamon and nutmeg.
You can’t go wrong serving these kebabs this 4th of July. You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad, or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables! Tweak the recipe by using whatever vegetables are most exciting to you.
The coconut rice and curried corn in this recipe could very well be eaten separately, and they would make fine additions to lunch or dinner, but the combination of the two is truly special. I call for my homemade Jamaican curry powder, giving the corn a complex spicy, sweet, and slightly sour flavor profile. Even if you don’t plan to make a whole 4th of July feast on your own, this is one of those dishes that always impresses when you show up at someone else’s cookout.
The combination of flavors is a real highlight: creamy sweet potato, nutty coconut, a light sweetness from the brown sugar, and a touch of spice from the cinnamon and nutmeg.
Being from Memphis, I’ve been a bit nervous about crafting a recipe for barbecue sauce. People take barbecue seriously in my hometown, and from all available evidence, Memphis-style barbecue sauce is better than any other. In the past, I’ve created a barbecue-inspired marinade in which to bake tofu or tempeh, but this is my first attempt at making a proper sauce.
This recipe is inspired by courgettes avec des arachides (French for “zucchini with peanuts”), a classic dish from the north-central African country Chad.
