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Permission to Speak, by Jessica B. Harris vii
Introduction 1
Crunchy Bean and Okra Fritters with Mango-Habanero Hot Sauce 28 Blackened Okra
with Red Rice 30 Berbere-Spiced Black-Eyed Pea Sliders 32 Texas Caviar on Grilled Rustic
Bread 34 Chilled Watermelon Soup and Quick-Pickled Cucumber with Mint 36
Strawberry-Watermelon Salad with Basil-Cayenne Syrup 39
Soups. Stews. Tagines. 41
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Yield 4 to
6 servings
Soundtrack Super Rich Kids by Frank Ocean (featuring Earl Sweatshirt; Slim K. Chopped and Screwed Remix) from Channel Purple
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2 whole sun-dried
tomatoes, or scant
14 cup diced sundried
tomatoes
23 cup dried blackeyed peas, sorted
and soaked in water
overnight
134 teaspoons coarse
sea salt
34 cup extra-virgin
olive oil
16 large cloves garlic,
thinly sliced
2 tablespoons freshly
squeezed lemon juice
2 tablespoons red wine
vinegar
112 cups diced seeded
heirloom tomatoes, in
14 -inch pieces
1 cup diced green bell
pepper, in 14 -inch
pieces
12 cup diced yellow bell
pepper, in 14 -inch
pieces
14 cup diced red onion,
in 14 -inch pieces
2 jalapeo chiles, seeded
and diced into 14 -inch
pieces
12 cup packed minced
cilantro
Freshly ground black
pepper
1 large loaf rustic bread,
cut into about twelve
12- to 34-inchthick
slices
34
one of the many creative ways that Southerners use black-eyed peas is to combine
them with tomato, bell pepper, and onion and tossing with a tangy vinaigrette to create Texas caviar. Although often eaten as a dip with chips, as one would enjoy tomato
salsa, I spoon mine on thick slices of rustic bread that have been grilled or toasted and
garnish each slice with crispy garlic and garlic oil, which makes for a party-perfect
appetizer. This recipe yields a large quantity with summer gatherings in mind. Red
Summer cocktails (page 195) would be the perfect accompaniment.
Put the sun-dried tomatoes in a small
heatproof bowl and add boiling water to
cover. Cover and let soak for 5 minutes.
Drain the black-eyed peas and rinse them
well. Transfer to a medium saucepan and
add water to cover by 2 inches. Bring to a
boil over high heat. Decrease the heat to
medium, skim off any foam, and partially
cover. Cook until the beans are softening
but still firm, 40 to 50 minutes. Stir in
1 teaspoon of the salt and simmer for 10 minutes. Drain in a colander, rinse under cold
water for 1 minute, and let cool.
Meanwhile, warm the oil in a medium
skillet over low heat. Add the garlic and
cook, stirring occasionally, until crispy
and golden brown, 8 to 10 minutes. Strain
the garlic oil through a fine-mesh sieve
into a bowl and reserve the garlic and
the oil separately.
Drain the sun-dried tomatoes, chop finely,
and put in a blender. Add the lemon juice,
vinegar, and the remaining 3/4 teaspoon
Afro-Vegan
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90
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Yield 6 to
8 servings
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114 pounds carrots
(about 10 medium
carrots)
1 tablespoon plus
12 teaspoon coarse
sea salt
2 tablespoons peanut oil
1 tablespoon freshly
squeezed lemon juice
2 teaspoons maple syrup
1 teaspoon ground
cinnamon
1 clove garlic, minced
1 teaspoon cumin seeds,
toasted (see sidebar,
page 9)
14 cup packed chopped
cilantro
2 tablespoons roasted
peanuts, crushed
2 tablespoons chopped
fresh mint
this dish is a mashup of glazed carrots, which are popular in the South, and
Moroccan carrot salad. The savory coating is rich, intense, and delicious, and as you
can see in the photo, this is a gorgeous dish.
Preheat the oven to 425F. Line a large
roasting pan with parchment paper.
Put about 12 cups of water in a large
pot and bring to a boil over high heat.
While the water is heating up, cut the
carrots into sticks by cutting them in
half crosswise, trimming away the edges
of each piece to form a rough rectangle,
then quartering each rectangle lengthwise. (Compost the scraps or save them
for another use.)
When the water is boiling, add 1 tablespoon of the salt, then add the carrots
and blanch for 1 minute. Drain the carrots well, then pat them dry with a clean
kitchen towel.
{ continued }
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Yield 8 to
16 servings
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Cake
14
174
whenever i serve this cake, folks cant believe its vegan, and they always get a
kick out of it when I tell them that I include avocado to add moisture and natural creaminess. My assistant, Amanda Yee, came up with the idea of pouring a coconut-chocolate
ganache over the cake. You can stop there and enjoy chocolaty bliss, or take it to the next
level by pairing it with Vanilla Spice Rum Shakes (opposite). (Pictured on page 172.)
Ganache
Afro-Vegan
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AFROVEGAN