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 Post subject: Re: Afro-Vegan by Braynt Terry
PostPosted: Fri Jun 06, 2014 12:44 pm 
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Hearts James Cromwell

Joined: Mon Mar 12, 2012 11:23 am
Posts: 47
jdfunks, your spread was very ambitious and sounds fantastic!

Last night, I made the Fresh Corn Grits with Swiss Chard and Roasted Cherry Tomatoes. It has four components: fluffy cashew cream, grits with fresh corn, chard (I had rainbow!), and tomatoes. And it seemed like it would be harder than it was, but I put the tomatoes in the oven for 30 minutes, and the rest came together while they were cooking because I have learned to ABS (always be soaking) from Isa Does It.

I started doing Terry's cashew cream for grits waaaaay back when Vegan Soul Kitchen came out (in 2009). It's such an easy step that makes grits oh-so-good. Because normally I think they're sort of boring.

I'm really pleased with the book so far. I agree with people who've said his recipes are (1) too fussy and (2) have too much oil. But so far this book has been neither of those things. Or rather, there are fussy recipes, but also many simple ones. And the "street food" chapter has lots of oil and fried things, but the simple recipes I've made so far used "normal" amounts, like a tablespoon for a recipe that serves 4.

Maybe just because it's still new, but I think this is my favorite of his books.


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 Post subject: Re: Afro-Vegan by Braynt Terry
PostPosted: Fri Jun 06, 2014 8:29 pm 
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Loves Carrots (in the biblical sense)
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Joined: Mon Nov 01, 2010 9:49 pm
Posts: 74
Location: the boogie down
I made the grits with slow-braised collards (subbed mustard greens for collards). Time-consuming as heck but so so so good. I think I will look to this when looking to veganize the West-African dishes I grew up with. I'm totally going to buy this tomorrow.


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 Post subject: Re: Afro-Vegan by Braynt Terry
PostPosted: Sat Jun 07, 2014 7:10 am 
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Chard Martyr
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Posts: 9952
Location: Wolfville, Nova Scotia
RunLonger wrote:
jdfunks, your spread was very ambitious and sounds fantastic!

Last night, I made the Fresh Corn Grits with Swiss Chard and Roasted Cherry Tomatoes. It has four components: fluffy cashew cream, grits with fresh corn, chard (I had rainbow!), and tomatoes.

I'm so excited for the end of the summer to use the best local corn and tomatoes for this! That recipe looks beautiful.


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 Post subject: Re: Afro-Vegan by Braynt Terry
PostPosted: Wed Jun 18, 2014 6:49 am 
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Invented Vegan Meringue
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Joined: Sat Nov 06, 2010 3:25 pm
Posts: 3620
Location: Nashville, TN
The grits and greens.... SO GOOD. Pretty sure it's in my top 5 now. Took over an hour though, and dirtied 3 different pots, so not a particularly weeknight-friendly meal.

The recipe was featured on seriouseats: http://www.seriouseats.com/recipes/2014 ... vegetarian

Is mollyjade in this thread? I saw that no one answered her question on the serious eats page. There's only supposed to be 3 tbsp of oil; it's listed twice accidentally.


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 Post subject: Re: Afro-Vegan by Bryant Terry
PostPosted: Thu Jul 03, 2014 5:15 am 
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Addicted to B12 Enemas

Joined: Sat Apr 16, 2011 4:36 am
Posts: 268
Recipe, review and giveaway shared:

http://tastespace.wordpress.com/2014/07 ... wgiveaway/

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 Post subject: Re: Afro-Vegan by Bryant Terry
PostPosted: Wed Jul 16, 2014 9:47 pm 
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The Real Hamburger Helper
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Joined: Thu Feb 17, 2011 10:13 pm
Posts: 2270
Okay, for anyone else facing tons of zucchini this summer, the grilled zucchini marinated with herbs was really good and easy. It was probably the best zucchini I've ever eaten.

I can't wait to try the grilled corn with the mustard green sauce. That's next on my list.


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 Post subject: Re: Afro-Vegan by Bryant Terry
PostPosted: Fri Jul 25, 2014 1:57 pm 
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The Real Hamburger Helper
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Joined: Thu Feb 17, 2011 10:13 pm
Posts: 2270
The BBQ tofu kabobs were really good. I find it a PITA to make kabobs in general, but these were worth the effort. The BBQ sauce is amazing. I'm going to use the leftovers to make baked beans.


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