For African head Bryant Terry Vegan recipes are political

By Dorene Inter Nicola

New York Tue, 12 August 2014 14.30 clock EST

NEW YORK, 12th August (Reuters) - written book cooking is a form of justice for the food activist Bryant Terry Cook, author of "African Vegan: Farm-Africa, the Caribbean and mixed Re-fresh in southern flavors."

The 100 recipes in the fourth book in Terry, free of all meat and meat products, supposedly reach packaged, processed, she says, characterizes too many modern kitchens work at the root of the African Diaspora, African-American regime foods.

"Much of my work is to help people to remember that this is a part of our heritage, we can go asked about South America, the Caribbean, West Africa and Central Africa, where Africans were to go. Many, these plans were largely by the vehicles on the base. "

The 40-year-old Terry, who lives in Oakland, California, spoke to Reuters about the intersection of food and politics, why he hesitates to say vegan, and his belief that food can heal.

Q: Have you ever become a chef?

R: No, not until graduate school. Although he always loved cooking, ... (I) studied history at the University of New York, when I started thinking about issues related to agriculture: the intersection of poverty, malnutrition and racism. Given ... the health crisis in many low-income communities and color, I really have the feeling that there is a larger movement for social justice that is lost if it is not the food crisis in the American diet and the effect on the address people of color , so I decided to go the natural gourmet institute in New York.

Q: Are you a vegan?

A: I do not eat animal products, but they refuse to call me vegan for the whole luggage occupies. Particularly for African-Americans, this concept shows much stereotypes about the food is bland and boring. No ... I want that in any triggers that might have caught. "

Q: Are these recipes, you have collected or created?

A: These are all original recipes. The approach we have adopted is that of a collage. Tomo dishes ... the African Diaspora and the type of copy & paste ingredients and flavor profiles in a recipe or a different new.

Q: What are your main products?

A: Fresh herbs - which can grow in a pot on the windowsill - and whole spices.

Glazed Carrots Salad (Makes 6 to 8 servings)

1 ½ pounds carrots (about 10 medium carrots)

1 tablespoon ½ tsp coarse sea salt on

2 tablespoons peanut oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons maple syrup

1 teaspoon ground cinnamon

1 clove of garlic, finely chopped

1 tsp roasted cumin seeds

¼ cup packed chopped cilantro

Roasted peanuts, crushed 2 tbsp

2 tablespoons chopped fresh mint

Preheat oven to 425 ° F. Line a large baking sheet with baking paper interpret.

Put about 12 cups of water in a large pot bring to a boil over high heat. While the water is heating, cut carrots into sticks by looking for in half the width, grinding the edges of each piece to form a rough rectangle, then quarters of each square of the length.

When the water boils, 1 tablespoon salt, then add the carrots and cook for 1 minute. Let the carrots, then with a clean cloth.

Give show oil, lemon juice, maple syrup, cinnamon, garlic, cumin and remaining ½ teaspoon salt in a large bowl and the coffee. Add carrots and mix well.

Transfer pan lined (no need to clean the bowl). Cover with foil and bake 10 minutes. Remove the foil, stir gently with a wooden spoon and cook for about 10 minutes uncovered, until carrots begin to brown.

Put the carrots in the bowl. Add the cilantro and mix gently. Garnished with peanuts and mint.

(Editor Patricia Reaney and Leslie Adler)