The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean
150 deliciously diverse, culturally based recipes and the history and lore behind them.
"When enjoying a steamy serving of greens laces with peppers or a bowl of spicy gumbo, many people are unaware of the African origins of their meal...The Ethnic Vegetarian was created to preserve and showcase the vegetarian culture of my ancestors." So writes Angela Shelf Medearis in her introduction to this fabulous new cookbook.
The Ethnic Vegetarian opens with three chapters explaining how to adopt an ethnic vegetarian lifestyle, ideas for creating an ethnic vegetarian-friendly kitchen, and basic techniques for cooking in this manner. Next come the wonderfully inventive recipes - from "Moroccan Zucchinin Pancakes" and "Senegalese Tofu" to an eggplant-based "Congo Moambe" - all organized by ethnic cuisine: African, Afro-Caribbean, Native American, Creole, Slavery and Southern, and Modern
More than just recipes, the book also weaves traditions and lore surrounding African-American cookery with the author's own personal memories, experiences, and family history. Her warm and inviting style beckons readers of any ethnic background to explore the homespun authenticity of her recipes and tales to conclude, with her, that "African-inspired vegetarian dishes are as much a part of the American culinary table as apple pie."
CONDIMENTS APPETIZERS AND SALADS
SOUPS AND STEWS
Tanzanian Fried Cabbage
South African Corn Pudding
Baked Vegetable Curry
South African Samp and Cowpeas
BREADS AND DESSERTS
West African Fruit Fritters
The Ethnic Vegetarian Kitchen
˝ cup ˝ teaspoon 30 minutes African baking bay leaves beans bell pepper blend boil bread Bring cake celery cheese chile pepper chopped cloves garlic Combine cook cool corn cornmeal cover cream dish dough drained dried flavor flour food processor fresh freshly ground black green ground black pepper Heat the oil heat to low ingredients large bowl lightly medium medium-high heat milk minutes mixture nutmeg okra ounces peanut peas peeled peeled and chopped Place plantains potatoes pound prepare recipe Reduce the heat remaining Remove ribs removed rice salad salt 1 teaspoon sauce saucepan Sauté seasoning seeded SERVINGS side simmer sliced smooth soft soup spoon stirring stirring occasionally sugar sweet potatoes tablespoons butter tablespoons olive oil teaspoon cayenne pepper teaspoon freshly ground teaspoon ground teaspoon salt tender tofu tomato sauce tomatoes vegetarian vinegar whole wheat yellow onion