The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean150 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." |
Contents
CONDIMENTS APPETIZERS AND SALADS | 4 |
SOUPS AND STEWS | 14 |
Tanzanian Fried Cabbage | 20 |
South African Corn Pudding | 26 |
Baked Vegetable Curry | 29 |
Chickpea Croquettes | 35 |
South African Samp and Cowpeas | 41 |
BREADS AND DESSERTS | 47 |
West African Fruit Fritters | 53 |
Menus | 222 |
The Ethnic Vegetarian Kitchen | 234 |
Common terms and phrases
1/4 teaspoon ½ cup 15 ounces 30 minutes Add the onion African all-purpose flour baking powder bay leaves bell pepper black-eyed peas boil bread cake cayenne pepper cheese chile pepper cloves garlic collard greens Combine corn cornmeal cream cup whole wheat cups vegetable broth cups water dough flavor food processor freshly ground black green bell pepper ground black pepper Heat the oil heat to low high heat ingredients large bowl large skillet medium heat medium-high heat mixture nutmeg okra olive oil parsley peanut peeled and chopped peeled and minced pepper ½ teaspoon Place plain soy milk plantains Preheat the oven prepare recipe Reduce the heat ribs removed salad salt 1 teaspoon salt ½ Sauté seitan SERVINGS skillet soup soy milk spinach stirring occasionally sweet potatoes tablespoons tablespoons butter tablespoons olive oil teaspoon cayenne pepper teaspoon freshly ground teaspoon ground teaspoon salt tofu vegetarian vinegar wheat or all-purpose Worcestershire Sauce