Vegan

Recipe: Bryant Terry’s Mango-Coconut Ice Pops — An Afro-Asian 4th of July

If you can boil a pot of water, you will have no trouble making these delicious and refreshing pops. The rich sweetness of the mangos is mellowed out by the creamy coconut milk infused with bright and aromatic kaffir lime leaves, which are often paired with coconut milk in savory Southeast Asian dishes. The lime and orange juices provide brightness and faint acidity.

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Recipe: Bryant Terry’s Napa Cabbage & Kale Coleslaw with Creamy Miso-Ginger Dressing — An Afro-Asian 4th of July

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. It goes perfectly with this slaw, but you can enjoy it on almost any green salad, with grilled asparagus, or on top of quinoa or any other summer dish.

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Recipe: Bryant Terry’s Pomegranate-Peach Barbecue Sauce — Recipes from The Kitchn

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.

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Recipe: Bryant Terry’s Curried Corn and Coconut Rice — An Afro-Asian 4th of July

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.

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Recipe: Bryant Terry’s Grilled Vegetable and Tofu Kebabs — An Afro-Asian 4th of July

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!

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This Week at The Kitchn: You’re Invited to an Afro-Asian July 4th with Bryant Terry — An Afro-Asian 4th of July

It's nearly Independence Day — are your cookout plans in progress? I hope you have some room left on the menu, because we have a treat for you: an Afro-Asian menu for the 4th of July from Bryant Terry, author of Afro-Vegan and our guest this week on The Kitchn.

Here's a sneak peek of what's coming up this week — a wildly colorful and festive menu, straight from Bryant's back yard in Oakland.

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