Hope you can join us for this exciting event! The talented Chef, activist and artist Bryant Terry will be with us to launch his new book AFRO-VEGAN- Farm Fresh African, Caribbean & Southern Flavors Remixed. There will be a fabulous community pot-luck, a cooking demo, music, a Feast For the Future Visioning activity and so much more. It's s chance to gather and build positive community, celebrate culture, eat, learn and be together!!! Bryant will be cooking up his Tofu Curry with Mustard Greens, and there will be lots of great dishes from community members to share. I'm planning to make Bryant Terry's Cocoa Spice Cake (probably a mini cupcake version), and maybe an Afro-Brazilian Moqueca (coconut milk stew). The Fabulous Nadine Nelson of Global Local Gourmet will be making some Black Eyed Pea Caviar from Afro-Vegan as well.
Photo credit to Paige Green, all pix from Afro-Vegan. From top right, clockwise: Cocoa Spice Cake, Glazed Carrot Salad, Summer Kebabs with Pomegranate Peach Sauce, and Tofu Curry with Mustard Greens.
The photo above is from Bryant's Feast for the Future installation at the Chicago conference of the International Association of Culinary Professionals. We will be building our local Feast for the Future altar. If you are planning to attend on Sunday, you can contribute something personal that connects to your culinary history or traditions, a cooking tool, or even a blessing or wish that you are inspired to add when you arrive (all items will be returned to you at 5pm). It will be beautiful.
New Haven area folks, if you plan to attend and would like to cook one of Bryant's recipes, I'll post one below, and you can also google many of his recipes online!
For local folks, see you Sunday!
For those of you around the country, Bryant Terry is on a book tour and may be headed your way, check out his schedule here.
From AFRO-VEGAN by, Bryant Terry
All-Green Spring Slaw:
green cabbage, green peas, sugar snap peas, celery, pumpkin seeds, parsley, chives
Soundtrack: “Mobius Streak” by Hiatus Kaiyote (Dufrane Remix) from TAWK TAKEOUT (Tawk Tomahawk Remixed)
This dish is my modern take on classic coleslaw. The delicate flavor of the green peas and sugar snap peas make this an exceptional dish, and the crunch from the celery and pumpkin seeds is extremely satisfying. The tangy dressing is top-notch too, so reserve any extra to use on another salad.
Dressing
1/4 cup silken tofu
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 clove garlic, minced
1/2 teaspoon coarse sea salt sea salt
2 tablespoons extra-virgin olive oil
Slaw
3 cups very thinly sliced green cabbage
2 teaspoons coarse sea salt
1/2 cup shelled peas (about 8 ounces peas in pods)
8 ounces sugar snap peas, trimmed and thinly sliced lengthwise
2 stalks celery, strings removed and thinly sliced diagonally (see note)
1/4 cup raw pumpkin seeds, toasted (see sidebar, page xx)
1/2 cup packed chopped parsley
2 tablespoons chopped chives
1 tablespoon finely grated lime zest
To make the dressing, put the tofu, lemon juice, mustard, vinegar, garlic, and salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired.
To make the slaw, put the cabbage in a large bowl and sprinkle with the salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.
Rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible. Transfer back into the bowl and add the shelled peas, sugar snap peas, celery, and pumpkin seeds. Pour in enough dressing to lightly coat the vegetables. (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).
To serve, with clean hands transfer the slaw into a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.
Yield: 4 to 6 servings
Soundtrack: “Mobius Streak” by Hiatus Kaiyote (Dufrane Remix) from TAWK TAKEOUT (Tawk Tomahawk Remixed)
This dish is my modern take on classic coleslaw. The delicate flavor of the green peas and sugar snap peas make this an exceptional dish, and the crunch from the celery and pumpkin seeds is extremely satisfying. The tangy dressing is top-notch too, so reserve any extra to use on another salad.
Dressing
1/4 cup silken tofu
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 clove garlic, minced
1/2 teaspoon coarse sea salt sea salt
2 tablespoons extra-virgin olive oil
Slaw
3 cups very thinly sliced green cabbage
2 teaspoons coarse sea salt
1/2 cup shelled peas (about 8 ounces peas in pods)
8 ounces sugar snap peas, trimmed and thinly sliced lengthwise
2 stalks celery, strings removed and thinly sliced diagonally (see note)
1/4 cup raw pumpkin seeds, toasted (see sidebar, page xx)
1/2 cup packed chopped parsley
2 tablespoons chopped chives
1 tablespoon finely grated lime zest
To make the dressing, put the tofu, lemon juice, mustard, vinegar, garlic, and salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired.
To make the slaw, put the cabbage in a large bowl and sprinkle with the salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.
Rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible. Transfer back into the bowl and add the shelled peas, sugar snap peas, celery, and pumpkin seeds. Pour in enough dressing to lightly coat the vegetables. (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).
To serve, with clean hands transfer the slaw into a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.
Yield: 4 to 6 servings
SO EXCITED FOR SUNDAY!!
SEE YOU AT BEULAH HEIGHTS CHURCH 782 ORCHARD ST 3-5PM!!
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