![]() In other words, exactly the sort of vegan alchemy that’s made Terry’s cookbooks, including Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed and Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, bestsellers. He’s referring to a dish of pan-seared fennel with garlic and herbs, made with rich sunchoke cream (a combination of white wine, cashews and vegetable stock), anise-flavored fennel fronds, a drizzle of olive oil, and a sprinkling of fleur de sel and plantain powder. In his latest cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes (Ten Speed Press), Terry reveals his kids’ reaction: “Turned out, free-styling an African Diaspora-inspired vegetable dish (that kids enjoyed) was easier than I thought.” But he wasn’t sure how his combinations would go over with his two young children, Mila (8) and Zenzi (5). ![]() ![]() Vegan chef Bryant Terry has never had a problem satisfying most eaters with his deeply flavorful vegetable dishes. ![]() Photo: Celeste Noche Bryant Terry will appear at “Food Justice and Belonging: A Demonstration and Conversation” at BAMPFA, noon, March 19. ![]()
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