Articles in Vegan
I used to think of black-eyed peas as a purely American food, much loved in the South. Despite the time I spent living in Austin, I’ve never made them the way Texans do, using ham hocks or salt pork for flavoring, and I’ve had more than one run-in with staunch traditionalists who have challenged — even berated — my vegetarian approach.
Even now that I’m not a strict vegetarian (albeit it’s the way I eat most of the time) I prefer black-eyed peas that have not been simmered with pork products. I love their earthy depth of flavor and I have never thought, “Gee, these would be really great if they just had some pork to flavor them.” They have plenty going for them on their own.
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As I’ve researched the cuisines of the Mediterranean over the years, I have learned that these beans are an important staple in that part of the world, especially in Greece and North Africa. They are the backbone of some of my favorite Mediterranean dishes.
Black-eyed peas are native to Africa. According to cookbook author and Zester contributor Clifford A. Wright, they had arrived in the northern Mediterranean by about 300 B.C. and were cultivated by the Romans. The beans traveled to South America with the slave trade, but they came to North America via the Mediterranean. They are much loved in Greece, where they are stewed in abundant olive oil, often with greens, or used in lighter salads or bean dishes and seasoned with wild fennel, mint, dill and parsley.
In Tunisia, a country with a rich repertoire of vegetable stews or tagines where you are not likely to see pork with beans (because of Muslim dietary rules), black-eyed peas are simmered with abundant spices, vegetables like greens and fennel, and lots of fresh herbs — cilantro, parsley, mint. The spicy bean tagines are ladled over couscous. These dishes are complex, with an array of seasonings — harissa, caraway and coriander seeds, cumin and garlic.
But my favorite black-eyed peas are the ones that I make year after year. I cook the beans with onion, garlic and bay leaf, then toss them while warm with a cumin-infused vinaigrette, chopped bell peppers, and lots of cilantro. The balance of flavors is perfect. It’s a traditional good-luck dish on New Year’s Day, but it never fails to leave me feeling optimistic about the future — no matter the time of year.
Black-Eyed Peas Salad with Cumin Vinaigrette
You can serve this salad warm or chilled. I often make the beans several days ahead, marinate them in the vinaigrette, and add the chopped pepper and cilantro after I reheat the beans in the vinaigrette.
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 6 to 8 as a starter, 4 to 6 as a main dish
For the beans:
1 medium onion, cut in half
1 pound black-eyed peas, washed and picked over
2 quarts water
2 or 3 garlic cloves, minced
1 bay leaf
Salt to taste
For the dressing and salad:
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 large red bell pepper, diced
1/2 cup chopped cilantro
1. Combine the onion, black-eyed peas and the water in a soup pot or Dutch oven and bring to a gentle boil. Skim off any foam from the surface of the water. Add the garlic, bay leaf and salt to taste (about 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Cover and simmer 10 to 15 minutes, until the beans are tender but not falling apart. Remove from the heat. Remove onion halves and bay leaf. Carefully drain the beans through a colander or strainer set over a bowl and transfer to a large salad bowl. Measure out 1/2 cup of the bean broth.
2. In a pyrex measuring cup or small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in the bean broth, then the olive oil. Taste and adjust seasonings. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.
Greek Black-Eyed Peas With Wild Fennel
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 6 to 8 as a starter, 4 to 6 as a main dish
1 pound black-eyed peas
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups wild fennel leaves, chopped
1 15-ounce can tomatoes, drained and pureed in a food processor
Salt and freshly ground pepper
Additional chopped fennel for garnish (optional)
1. Wash and pick over the beans. Heat 2 tablespoons of the olive oil in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and fennel leaves and cook, stirring, for a minute, until the garlic is fragrant and the fennel beginning to wilt. Stir in the tomatoes and bring to a simmer. Add the black-eyed peas and enough water to cover by an inch, and stir together. Bring to a boil, reduce the heat, and simmer 30 minutes.
2. Add salt to taste (about 2 teaspoons) and freshly ground pepper, and continue to simmer until the beans are tender, another 15 minutes. Stir in the remaining olive oil. Taste and adjust seasonings. Serve warm or hot, garnished with additional chopped wild fennel if desired.
Couscous With Black-Eyed Peas and Chard
Prep time: 30 minutes
Cooking time: 1 1/4 to 1 1/2 hours
Total time: up to 2 hours
Yield: 6 servings
2 tablespoons extra virgin olive oil
1 medium onion, chopped
Chard stalks, diced
4 large garlic cloves, minced
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
2 cups black-eyed peas, rinsed
2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving
2 tablespoons tomato paste
Salt, preferably kosher salt, to taste
1 to 1 1/2 pounds Swiss chard, stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped
2 cups couscous, reconstituted and steamed until fluffy and hot
1. Heat the oil over medium heat in a heavy casserole or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the chard stalks, garlic and ground spices, and stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and 3 quarts water, and bring to a gentle boil. Reduce the heat, cover and simmer 30 minutes. Add the harissa or cayenne, the tomato paste and salt to taste, cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside to add to the couscous when you reconstitute it.
2. Stir in the chard a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 5 to 10 minutes, until the chard is tender and fragrant. Stir in the parsley and/or cilantro and simmer another few minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired.
3. Reconstitute and warm the couscous while the black-eyed peas are cooking. Shortly before serving, transfer to a wide serving bowl, such as a pasta bowl, or directly to wide soup plates. Spoon on the black-eyed peas and greens with plenty of broth, and serve, passing additional harissa at the table.
Main photo: Black-Eyed Peas Salad. Credit: Martha Rose Shulman
To the Vegemite virgin, the dark brown paste may look like axle grease and smell like rusty nails, but to many an Aussie, the salty spread is comfortingly delicious, as well as essentially synonymous with Australia itself. It’s a common joke that Vegemite is an Antipodean baby’s first solid food. It’s also routinely cited that Vegemite can be found in the cupboards of at least 80 percent of Australian homes. What’s more, traveling Aussies don’t leave home without it.
Primarily a yeast extract that remains after the beer brewing process, Vegemite contains few calories and no fat, but a fair amount of sodium. A rich source of B vitamins, which play a role in metabolizing macronutrients and in producing energy in the body, Vegemite has routinely been promoted for its purported health benefits. In the late 1930s, its advertising even featured an endorsement from the British Medical Association for its B vitamin content. Although less “veggie” than its name might imply, Vegemite is vegan, vegetarian, certified kosher and certified halal.
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Vegemite was developed as a copy of a British product, Marmite, a spread of similar texture and flavor — though it’s best not to say so to a Vegemite die-hard. In the early 1920s, Fred Walker, an Australian entrepreneur, engaged Dr. Cyril P. Callister, one of Australia’s first food technologists, to develop the product. After considerable experimentation, Callister developed Vegemite in 1923. Based upon a mutual interest to develop cheeses with a longer shelf life, Walker later combined forces with American cheese producer James Kraft, forming the Kraft Walker Cheese Company in 1926. This partnership eventually resulted in an American company owning Australia’s national food, though Vegemite has always been produced in Australia and from mostly local ingredients.
Despite Vegemite’s widespread popularity today, in its early years the spread was slow to entice Australian appetites, as Marmite held on to a significant portion of the market share. According to Vegemite’s heritage website, however, by the early 1940s Vegemite had become a “staple food in every Australian home and in every Australian pantry.” Over the course of the 20th century, the spread would become an Australian icon.
Try Vegemite this Australia Day
Australia Day, marked each year on Jan. 26, is a national holiday celebrating the day in 1788 when Captain Arthur Phillip and the First Fleet of 11 convict ships from Britain arrived at Sydney Cove. Kraft attempted to cement the connection between the holiday and Vegemite in 2012, the year of the spread’s 89th anniversary. That year, Kraft rebranded Vegemite jars “Australia,” though retaining the recognizable red and yellow color palette.
One way for an American to celebrate Australia Day is to try Vegemite. The strange truth you’ll have to overcome, however, is that most non-Australians absolutely despise the stuff. With an Australian father, I grew up eating Vegemite and love it, but have yet to convert a single American friend to its delightful, savory charms. Part of the issue is likely a case of mismatched expectations, since Vegemite looks like chocolate, but tastes like, well, straight up saltiness.
A more apt description of Vegemite’s flavor profile might be umami incarnate. Despite appreciation for other foods boasting savory, umami flavor — from bacon to Parmesan, soy sauce to mushrooms — most non-Aussies just can’t handle Vegemite. Though Oprah claims to like it, a popular video circulated last year in which 10 American children tasted Vegemite for the first time with dismal results: no tears, but lots of squealing. Suffice it to say, none of them gave Vegemite their kid seal of approval. In 2011, President Barack Obama confessed to then-Australian Prime Minister Julia Gillard that he found the spread “horrible,” disappointing Vegemite lovers. In 2012, singer Niall Horan of the group One Direction echoed this sentiment when he tasted Vegemite toast live on Australian television only to spit it out and later share on Twitter, “Can clearly say vegemite is horrible!”
A ‘culturally specific food’
In 2003, psychology researchers Paul Rozin and Michael Siegal quantifiably confirmed the oft-stated assertion that only Australians enjoy Vegemite. From a survey of 202 participants, the authors concluded, “The eating of this food product and especially the enjoyment of it are specifically linked to Australian birth and ancestry.” They also asserted, “This sticky brown paste remains a candidate for the most culturally specific food.”
The deck may be stacked against Vegemite, but if you’re up to the challenge, start out by trying Vegemite on a slice of hot toast, which is the way most Australians enjoy it at breakfast. Spread the toast first with butter, allowing it to melt in, and then evenly spread a thin layer of Vegemite. A common mistake for first-time Vegemite tasters is to slather it on too thickly like one would peanut butter or a chocolaty spread, an amount unpalatable to even most devoted Vegemite enthusiasts. Recipes from Vegemite’s website suggest you jazz up your Vegemite toast with tomato, egg, cheese or avocado.
If you’re ready to try Vegemite at every meal, you can make turkey burgers, seasoned with Vegemite, onions, rice wine and a touch of sugar, for lunch. Then you can try Vegemite flavored couscous or sweet potato and rosemary pizza with a Vegemite sauce for dinner.
You just might find that you love Vegemite. If nothing else, it’ll be your saltiest Jan. 26 on record.
Main photo: If you’re up to the challenge, start out by trying Vegemite on a slice of hot toast. Credit: iStock / Ben 185
In the 19th century, many African-Americans brought in the New Year with Hoppin’ John — a dish made with black-eyed peas and collard greens, among other ingredients, and thought to bring prosperity and luck. Those folks were onto something, according to the authors of “Becoming Vegan: Express Edition,” an award-winning guide to plant-based diets. By eating beans and greens regularly, they say, people can improve their fortune — or at least their health — year-round.
Beans and greens are the meat and potatoes of our modern era, say dietitians Vesanto Melina and Brenda Davis, whose book “Becoming Vegan” won the 2014 Canada Book Awards. Beans — more specifically legumes, which include beans, peas and lentils, but “beans” will be used here as a catch-all term — along with dark leafy green vegetables provide the backbone for creating really healthy meals, they say.
Beans, greens: good for your heart, bones, blood sugar and more
“Beans are a fabulous source of protein,” Melina says. “And we all know that beans are good for the heart.”
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Their viscous fiber — the kind that forms a gel when combined with water — binds cholesterol and then helps move it through your stool and out the body. She says that collards are full of viscous fiber and really good at binding cholesterol, too.
All that gel-like fiber in Hoppin’ John also helps regulate your blood sugar. Once you’ve swallowed a bite, the stomach churns it up like a blender and then sends the liquids into your small intestine, where proteins, fats and carbohydrates get broken down for your body to use. Tiny blood vessels in the intestine’s lining allow nutrients — including glucose — to pass into the blood. The gummy fiber, however, slows down the release of sugars into your bloodstream.
Beans and greens, says Melina, are also both great sources of folate — a B vitamin that helps keep your DNA working properly.
And new research on beans shows that they appear to be good for the bones, too, Davis adds. Beans are rich sources of nutrients that promote healthy bones: protein and folate, magnesium and calcium. But another compound in beans — phytic acid — binds to many minerals, and until recently, authorities believed that would negatively impact bone health. Recent research, however, suggests that phytic acid may actually protect against bone loss.
Beans, beans: The more you eat, the more you …
The reason beans cause flatulence and greens don’t is yet another compelling incentive for embracing the powerful seeds. “That’s your gut at work fermenting carbohydrates in the beans’ fiber into compounds that fight disease,” Davis says.
Once fiber has passed through your small intestine, it reaches the large intestine and then either passes out the body through stool or gets eaten — or fermented — by healthy bacteria that live in your gut. The fermentable carbohydrates in beans go even further, Davis says. “They serve as prebiotics, stimulating the growth of those friendly bacteria in the colon.”
Fermentation transforms carbohydrates in the fiber into compounds that help regulate appetite and blood sugar, control inflammation and fight cancer. They also aid your immune system by nourishing your intestinal lining, the barrier that keeps pathogens from traveling between your gut and blood. (Greens from the cruciferous family — collards, kale, mustard greens, for example — help build and repair that lining, too.)
What happens in your gut, scientists are learning, is crucial for your health, says Davis, and in most people, flatulence is easily controlled. When it comes to eating beans, soak and cook them well and make sure your gut has lots of healthy microbes to digest them, she suggests.
Tips for fending off flatulence
In their book, “Becoming Vegan,” Davis and Melina offer several tips for handling beans, including these guidelines:
— Soak them for at least 6 to 8 hours or overnight in lots of water: 3 cups for every cup of beans. Then put them in a colander and rinse well.
— Place soaked beans and fresh water into a heavy pot, again using 3 cups of water per cup of beans.
— Add a 2-inch to 6-inch strip of kombu, a sea vegetable containing enzymes that help break down the gas-producing carbohydrates.
— Bring to a boil, then reduce heat and simmer until beans are very well cooked, usually 1 to 1 1/2 hours, less for very small beans, more for very large ones.
— Skim off and discard any white foam. That, too, contains gassy starches.
— Add spices. Many common seasonings help counteract the production of gas: garlic, ginger, cloves, cinnamon, cumin, turmeric and black pepper, for example.
— Go slowly: Your colon needs time to build up its reserves of good bacteria that digest those fermentable carbs. If you’re just beginning to embrace beans in your diet this new year, start with small portions.
By eating beans regularly, you’ll soon be hoppin’ with healthy microbes.
Main photo: Beans and greens. Credit: Harriet Sugar Miller
Ramen noodles, the staple found in college dorms worldwide. As a student, my future culinary career was not even a thought, but I learned to dress up my ramen noodles, which I would buy whenever there was a “10 for $1″ special at the local supermarket.
There was an entire repertoire of ramen dishes that I made:
- Ramen soup with frozen peas
- Ramen soup with frozen corn
- Ramen soup with frozen peas and corn
- Ramen soup with leftover chicken
- Ramen soup with deli meat
- Stir-fried ramen noodles with hot dogs
- Stir-fried ramen noodles with spam
- Stir-fried ramen noodle with frozen peas and corn and spam
You get the idea, cheap and filling. It was and is every broke college student’s idea of a bargain answer.
But the packaged, sodium-laden noodles you find in the average supermarket aisle are not where the ramen noodle story ends. It is not even where it begins.
Ramen noodles have been a staple of the Japanese diet for ages, usually prepared as a soup. But ramen noodles are much more versatile than that, lending themselves to pan frying a la yakisoba, or in a salad such as this one below.
Four ramen types near you
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In major cities, you can find authentic ramen restaurants serving incredible bowls of soup, layered with flavors. In Japan, each region has a special way of preparing ramen, but there are four types that are found everywhere.
Shio or salt: Originally made with sea salt, this is a lighter, clear broth often served with chicken or seafood.
Shoyu or soy sauce: Used to flavor lighter broths and heavier, dense broths.
Miso: Salty, fermented miso paste makes a thick, sweet and salty broth, robust enough to stand up to fatty pork belly.
Tonkotsu or pork broth: Creamy, slightly cloudy pork broth. Thick with umami flavor, with an unctuous mouth feel, it is comfort in a bowl.
Toppings for ramen soup cover all taste preferences, including but not limited to pressed fish cakes, mushrooms and fungi, pickled ginger, seafood, fresh and dried seaweed, braised pork belly and soft boiled eggs.
Ramen has broken out of its soup bowl and become so mainstream a chef has substituted a hamburger bun with a ramen noodle bun. The Ramen Burger is actually quite tasty, with a sweet shoyu glaze, arugula and scallions.
Chefs realize that the unique process of making ramen noodles is what makes their texture ideal in dishes other than soup. Ramen noodles are made using Kansui, or alkaline water, which results in a firm and chewy noodle that will not become mushy or sticky.
This salad uses sweet baby eggplant and mild shishito peppers, but almost any kind of vegetable or meat can be substituted. Experiment with adding roasted kabocha squash, snow peas, shredded carrots, steamed Chinese broccoli, bok choy, leftover chicken, pork, fish or shrimp. Boiled eggs, tofu or seitan make great vegetarian meat substitutes.
Ramen Salad With Roasted Eggplant and Shishito Peppers
Prep time: 5 minutes
Cook time: 45 minutes
Yield: 6 servings
1 pound Indian or baby eggplant, stem removed and halved
½ pound Shishito peppers
2 tablespoons olive or vegetable oil
½ teaspoon fine sea salt
2 bundles (3 ounces) ramen noodle
¼ cup sweet soy sauce (kecap manis)
2 tablespoons mirin
1 tablespoon lime juice
2 teaspoons Yuzu No Sui juice
1 tablespoon sesame seeds, toasted
1. Heat the oven to 400 degrees F.
2. Place the eggplant and Shishito peppers onto a sheet pan.
3. Drizzle the olive oil and sprinkle the salt over the vegetables.
4. Toss to coast evenly with the oil and salt.
5. Arrange the eggplant halves cut side down on the pan.
6. Roast the vegetables for 30 to 40 minutes, until the peppers are lightly charred and the eggplant is soft.
7. Let the vegetables cool. (Can be made a day ahead)
8. Pull the stems from the peppers, and then slice into rings.
9. Cut the eggplant into small pieces.
10. Place the peppers and eggplant into a large bowl.
11. Cook the ramen noodles according to package directions.
12. Drain the ramen, then rinse with cold water to cool them.
13. Add the noodles to the bowl with the vegetables.
14. In a small bowl whisk together the sweet soy, mirin, lime juice and Yuzu juice.
15. Pour the dressing over the noodles and vegetables, tossing to coat.
16. Add the sesame seeds, toss again to mix well.
17. Refrigerate until ready to serve.
Main photo: Ramen Salad With Roasted Eggplant and Shisito Peppers. Credit: Cheryl D. Lee
It’s tomato canning time in Campania, southern Italy. This region more than any other relies on home-preserved plum tomatoes to stock the larder for the year. These are the tomatoes that will go into the daily plate of pasta al pomodoro, or onto pizzas and dozens of other regional favorites.
My neighbors in Nusco, the tiny medieval village in the province of Avellino where I spend part of the year, are a retired couple who share their house with one daughter. It’s just the three of them, so I was amazed when they told me that the next week Signora Antonietta was going to process 250 kilos of tomatoes (that’s one-quarter ton of fresh tomatoes). Each family has its own recipes for home-canned tomatoes, but the result is the same: enough bottles and jars of the precious “red gold” to prevent them ever having to buy tomatoes from a store.
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“The most important thing is to know where your tomatoes have been grown,” says Antonietta’s husband, Pietro. “We like to make sure ours are free of pesticides.” Nusco is only an hour’s drive from Puglia, where many of the tomatoes for the canning industry are grown, but there are reports of undocumented immigrants being exploited as pickers in near-slavery conditions. Pietro prefers to buy his from a local farmer.
San Marzano tomatoes
The most famous tomato of all is the fabled San Marzano, the Holy Grail of plum varieties. Legend has it that the first seeds of San Marzano came to Campania in 1770 as a gift to the Kingdom of Naples from the Kingdom of Peru. It was planted extensively in what is now the township of San Marzano, near the slopes of Mount Vesuvius, mainland Europe’s largest active volcano. Millions of tons were harvested annually until the 1980s, when a blight struck the crop.
Campanian researchers are divided about whether that variety still exists. Some claim the original San Marzano was lost to the disease, while others maintain that a few seeds remained in the region’s refrigerated seed bank and were used to rebuild the gene pool. Whichever variety it now is, Pomodoro San Marzano has been granted DOP status (Protected Denomination of Origin) and can be certified only if grown within specified areas of Campania. It has been recognized as a keystone of the Mediterranean diet.
What’s so special about it? “The San Marzano has an elongated plum shape, firm flesh and very few seeds,” says Vincenzo Aita, a specialist in Campanian agriculture. “The skin is a deep bright red, and peels off easily. Most importantly, it has a rich, intense flavor, low acidity (but is high in nutrients), and is the best for canning and for making our Neapolitan tomato ragù — a sauce that needs to be simmered for at least 6 hours.”
The San Marzano is tricky to grow: It needs to be staked carefully and handpicked when ripe, which means passing through the fields six to eight times per season. So it’s more expensive than other plum tomatoes, but well worth the extra — if you can find it.
Signora Antonietta favors preserving her tomatoes unpeeled. She washes, then puts them in a vast pan over a gas burner in her garage, gently cooking them for about an hour until the pulp is soft. The tomatoes are then passed through a mill, where some of the skins are separated from the juice and pulp.
“Some people prefer to drain the tomato water before milling, but I like to keep all of the tomatoes’ goodness in the jar. After all, I can always cook it down if I need it thicker,” she says, as she stirs salt to taste into the tomato purée. The passata or salsa is bottled — in recycled jars and beer bottles with new caps — before being placed in an even bigger pan to be covered in water and boiled for 45 minutes to sterilize the preserves.
Stocking the larder
A few kilometers away, in Montella, Signora Rosa and her family are being even more ambitious. “We’re doing 450 kilos of tomatoes this year,” she says as she rallies her daughter, grandson and nephew to action. Here the tomatoes are worked using two different methods. Some whole tomatoes are held in boiling water for a minute or so before being peeled. They are then placed in the bottles with one fresh basil leaf before being closed and sterilized.
For her passata, Rosa washes the tomatoes before adding them to a large pan in which a few liters of water have been brought to a boil. She cooks them for about an hour before removing them from the pan using a slotted spoon to drain away some of the excess liquid. The tomatoes are then milled — using an old electric machine that was her mother’s, and that can process 300 kilos per hour — bottled and sterilized, unsalted, as above. Other families prefer to purée their tomatoes raw before sterilization, or cut the raw tomatoes into chunks and mix them into the salsa before the final boiling in the jar. It’s a personal choice and one that will be appreciated every day of the coming year.
Main photo: Signora Rosa, center, and her family work on the tomatoes in the garden. Credit: Carla Capalbo
“Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed” (Ten Speed Press, 2014), the latest cookbook from nationally recognized food activist and eco-chef Bryant Terry, delivers flavor and fun with a political punch.
Do you cook to music? Once you get into Afro-Vegan, you will get your groove on, too. With plant-based menus becoming more popular, get ready to rock your vegan souls to another level.
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By Bryant Terry
During a recent interview, Terry said that he cooks with an attitude about health, flavor and fun. He wants to improve the health of people of color who exceed the general population with a long list of diseases like obesity, diabetes and cancer. Indeed, his scholarly work was immersed in studies about the intersection of food, racism, poverty, malnutrition, environment and health.
“Celebrating the flavor profiles of African Diaspora food is the best way I know how to improve the health of people of African descent,” Terry said. “I would like to impact their physical, spiritual and emotional health through food knowledge, celebration of culture and connection to planet Earth,” he added.
Terry’s book teaches history, too. “I want people to recognize that the current farm-to-table movement originated with us — black people.”
Terry reminds us that most of the American cuisine originated from African, Caribbean and Southern traditions. “Our food was always flavorful plant-based cooking and never boring. Far from it!”
Not your usual vegan
Taking issue with standard vegan fare, he said: “Why do we think of vegan as bland, hippie food? Many vegan restaurants are so disappointing, and there’s no excuse for lack of flavor and joy.”
Terry’s recipes are really edible collages, and re-creating them can be fun. Instead or wine or beer, he pairs his recipes with Afrocentric soundtracks, memories, books and films. These pairings might remind you of Vertamae Smart Grosvenor’s “Vibration Cooking” book popular in the ’70s. She combined music and dancing in the kitchen to encourage good “vibrations” in the pot.
Terry showed his Southern charm by bowing down to the grand dame of Southern cooking, Miss Edna Lewis. He re-imagined her fruitcake from a photograph and created Spiced Persimmon Bundt Cake With Orange Glaze. This lovely dessert is paired with Miriam Makeba’s song “A Piece of Ground” and “To Us, All Flowers Are Roses: Poems by Lorna Goodison.”
Romare Bearden tribute
This jazzy cookbook is a tribute to artist Romare Bearden, whose supersized quote guided Terry through the writing of it: “The artist has to be something like a whale swimming with his mouth wide open, absorbing everything until he has what he really needs.”
Do you love sweet potatoes, okras, black eye peas, beans, nuts, watermelon and greens galore? If so, here are some learn new ways to turn them out. Through these pages, you will have fun assembling all the ingredients, shopping in ethnic groceries and searching for the music, books and film pairings. Most of all, you will enjoy the journey of learning how to “vegan-ize” a variety of Creole, Caribbean and Southern dishes. Try making the Jamaican Patties With Maque Choux to the soundtrack of “Brass in Africa” by Hypnotic Brass Ensemble from Best of BBE 2011. Then watch the film “Life and Debt,” directed by Stephanie Black, while eating this simple street food. Your taste buds will wake up with happiness and excitement.
Maque Choux is a Louisiana side dish made with corn, tomatoes, bell peppers, onions and bacon, butter or cream. The pastry for this meatless patty is made with flour, turmeric, sea salt and coconut oil. The plant-based Maque Choux filling was Caribbean-ized by adding cumin, thyme, black pepper, cinnamon, allspice, cayenne, corn broth, coconut milk and lime juice.
Healthy, fresh meals
Terry’s cooking genes come from his grandparents and parents in Memphis via rural Mississippi. They nurtured edible gardens and prepared simple healthy, fresh meals.
He said he expanded his repertoire in Louisiana, where he earned an English literature degree from Xavier University and developed a passion for Creole and Cajun food. “That’s where I first tasted savory breakfasts, beignet and coffee.” Living in Brooklyn as a starving New York University grad student, Terry dined on tasty and affordable Caribbean street food such as Trinidadian roti and Jamaican patties. “My combined travels and studies in Harlem and other diverse black communities helped me trace and interpret the arc of food’s African ancestry,” he said.
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When Terry moved to Oakland, Calif., he said he discovered East African foods, especially Ethiopian flavors, and Asian food too. He called his cooking style “Afro-Asian.” He and his Chinese wife and their two children enjoy growing bok choy, collards and mustard greens in their Oakland backyard garden.
Terry said he started his work in grassroots in Brooklyn, where an all-girls black basketball team booed him off the stage for bad-mouthing McDonald’s hamburgers.
“Even in cooking school my teachers and classmates laughed at me when I said I wanted to create food programs for low-income urban youth. All they wanted to do was work in a restaurant. My family was very supportive. But some of them did not see my vision. They wondered where I was going with an English degree from Xavier, a history master’s degree from NYU and chef’s training program at the National Gourmet Institute for Health and Culinary Arts in NYC.”
Who’s laughing now? Every aspect of Terry’s educational and professional studies found application in his books and work.
“Today, I feel very proud to inspire the next generation of food activists,” he said, adding that a recent highlight of his career was giving the graduation speech at UC Berkeley.
No need to pair veganism with perfectionism
“I’m not pushing veganism as perfect. I am simply offering some tools and options. I am a chef. I love cooking and sharing the joy of healthy food. I don’t separate food from culture. When we understand food from seed to table and learn that process, we all become more invested in our own health,” he said.
“More schools now use urban gardens, farmers markets, plant-based eating, cooking and preserving classes to teach life skills. That’s my kind of activism,” he said. The chef said he was inspired by the Black Panther’s children’s breakfast programs of the ’60s and ’70s.
Spices, soups and street food
The book is organized into chapters with titles like “Spices, Sauces, Heat,” “Soups, Stews, Tagines” and “Street Food, Snacks, Small Bites.” Amazing and enticing photographs are interspersed between the pages. Sample recipes include: “Tofu Curry With Mustard Greens,” “Crunchy Bean and Okra Fritters With Mango-Habanero Sauce,” and “Sweet Potato and Pumpkin Soup.” Several dishes use African spices and sauces such as berbere, chermoula and harissa.
My favorite recipe was the “Sweet Potato Granola With Molasses-Glazed Walnuts.” Once the cinnamon and nutmeg aromas filled my kitchen everyone thought I was baking pie. With this recipe, you will never buy granola again. Be forewarned, once you open this cookbook, you will get hungry, head for the kitchen, go grocery shopping, go back to the kitchen, turn on some music and dance as you cook up a storm.
The book begins with “Permission to Speak,” an introduction by Jessica B. Harris, a noted educator, culinary historian and author of 12 books. Reflecting on her travels through Africa, and her grandmother and mother’s larder, Harris said of Terry: “In Afro-Vegan, he amply and ably demonstrates that he knows that food and culture are inseparable and that history is always there on the plate.”
Cocoa-Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache
Yield: 8 to 16 servings
Soundtrack: “Marcus Garvey” by Burning Spear from “Marcus Garvey/Garvey’s Ghost”
Book: “The Other Side of Paradise: A Memoir” by Staceyann Chin
For the cake:
¼ cup coconut oil, melted, plus more for oiling
1 cup plus 1 tablespoon fine raw cane sugar
¾ cup whole wheat pastry flour
¾ cup unbleached all-purpose flour
6 tablespoons unsweetened natural cocoa powder (not Dutch-processed)
1¼ teaspoons baking soda
½ teaspoon fine sea salt
Scant ½ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
½ cup plus 2 tablespoons coconut milk
¼ cup packed mashed ripe avocado (about 1⁄2 medium avocado)
2 tablespoons plus 1 teaspoon dark Jamaican rum
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
3 ounces crystallized ginger, finely chopped (about 1⁄2 cup)
For the ganache:
5 ounces unsweetened baking chocolate, finely chopped
¾ cup coconut milk
5 tablespoons raw cane sugar
⅛ teaspoon cayenne pepper
1 tablespoon dark Jamaican rum (optional)
12 thin slices crystallized ginger
Whenever I serve this cake, folks can’t believe it’s 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.
- To make the cake, preheat the oven to 375 F. Oil an 8-inch round cake pan with 2-inch sides.
- Sift the sugar, flours, cocoa powder, baking soda, salt, cayenne, and nutmeg into a large bowl and stir with a whisk until well blended.
- Put the coconut milk, oil, avocado, rum, vinegar, and vanilla extract in a blender and process until smooth (or put them in a large bowl and blend with an immersion blender until smooth). Make a well in the center of the dry ingredients and add the wet ingredients and the ginger. Fold together until uniformly mixed. Scrape the batter into the prepared pan and spread in an even layer. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes. Slide a butter knife around the edge, then invert the cake onto a rack and let cool to room temperature.
- To make the ganache, put the chocolate in a medium heatproof bowl. Put the coconut milk, sugar, and cayenne in a small saucepan and heat until steaming hot (avoid boiling), stirring often, until the sugar has dissolved. Slowly pour over the chocolate and let stand until the chocolate is melted, 3 to 5 minutes. Add the rum and whisk until completely smooth. Let stand at room temperature, stirring occasionally, until slightly cooled but pourable, about 5 minutes.
- To glaze the cake, pour the ganache evenly over the cake and let stand until the ganache is set, about 30 minutes. Garnish with the ginger slices.
Main photo caption: Sweet Potato and Lima Bean Tagine. Reprinted with permission from “Afro-Vegan” by Bryant Terry. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green
It’s August. If you have your own garden and you like baby zucchini as much as I, you know that while some food columns are handwringing about what to do with bumper crops of squash, you’re hoping there will be enough. You plant your seeds in spring, and check the emerging zucchini carefully on your daily morning rounds. They grow so fast, you can nearly hear them stretching, and you know that you have to be ready to snatch the babies — every one of them — from their vines when they are a tender three inches long, four at the most. (I will never understand why few, if any, farmers pick them that small, even if they are so prolific as to force them to be plowed them under.)
If you don’t, before you know it, the squash are the size of baseball bats. One day, you see the blossoms unfurling on slender stems, barely bulging on their umbilical buds and on the next, they’ve given birth to hulking squash when, as my friend and master gardener Joan Gussow says, “there’s nothing to be done but cut the monster from the vine and sneak it into someone’s unlocked car.”
If those Goliath zucchini are lurking in the back of your mind, take my advice: Ensure both quantity and quality by picking the pubescent offspring as I say, before they go on a drinking spree and get watery on an adolescent growth spurt. Not only is this petite size ideal for everything from fritters to poaching to sautéing to grilling, it is perfect for pickling.
Pining for pickles
I mention “pickling” somewhat wistfully because it wasn’t until well past August last year that Laurel Robertson, another serious gardener-friend of mine, mentioned her southern Italian mother-in-law’s baby zucchini pickle recipe, and I’ve had to wait a full year to make them.
Robertson had plenty of practice putting up zucchini when she married into an immigrant family from Calabria. She was a tender 18, as she tells it, when she met her first husband Dominick while working at a horse stable and moved with him from a cozy New York suburb into a milking parlor on 135 acres in rural Montgomery County. It was the late 1960s and early ’70s when Joni Mitchell’s “Woodstock” was in every hippie’s heart . . .
We are stardust
We are golden
And we’ve got to get ourselves
Back to the garden
Dominick planted plenty of “cucuzze,” vernacular for the squashes the Calabrians love. His resourceful mother, born and bred on the rugged soil of Cosenza, was Robertson’s domestic muse. “She cooked all the time, and there were always sausages hanging in the attic, pasta being rolled out in the kitchen, homemade wine, and all kinds of pickles,” my friend said. “So I pickled and jammed, jammed and pickled, and put up food for the entire year.” Her strategy for the zucchini onslaught was to pick and pickle the squash when they were tiny. That solved the problem of bumper-crop burnout and assured prime preserves at the same time. “They were delicious and so different from other pickles,” she said.
Of course, I asked for the recipe on the spot, and I’ve been longing for those zucchini pickles for a year. I have finally put up my first batch, and now I know that next year I’ll have to plant twice as many zucchini as I usually do to keep my larder stocked throughout the year with these meaty conservi, as the Italians call them. I could eat a jar of them in one afternoon.
If you can’t get the tiny zucchini I’m raving about from your garden or the markets, you can slice any type of larger summer squash into typical cucumber-pickle size spears (but don’t bother with the spongy monsters — they do belong in the compost bin). If you know how to pickle, process them for the long haul using the proper screw-top jars, as you would any other vegetable. If you don’t, you can make a “quick-pickle” that will last a week in a refrigerator with no pickling expertise at all. They are so easy to make, anyone who can boil water can do it. Besides having the few simple ingredients, all you need is a jar that is tall enough to accommodate the height of the picklings (or you can cut the zucchini into coins). Whichever pickle you choose, here is Robertson’s recipe, inspired by Rosa Gualano’s fiery Calabrian-style pickles.
Select small tender squash about 3 to 5 inches long, preferably all the same size. You will get 6 to 8 of them in each quart jar, packing them tightly. Distilled vinegar is best because it is colorless and doesn’t muddy the clearness of the brine. Use Kosher salt, not table salt, which contain anti-caking agents that can cloud the brine. Sea salt, with its natural minerals, is an asset in cooking, but those elements can interfere with the pickling process. This recipe fills a 1-quart jar with zucchini or summer squash pickles. For larger quantities, increase the ingredients proportionately based on the number of quart jars you plan to fill.
- 6 to 8 baby zucchini or summer squash, or larger zucchini, sliced lengthwise or crosswise to fit into the quart-jar
- ½ teaspoon Kosher salt
- ¼ teaspoon cayenne pepper
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic, sliced lengthwise
- 3 fresh basil leaves
- Fresh hot red pepper such as Fresno or Thai chilies, optional
- ½ cup white vinegar
- ½ cup water
- Equipment for quick-pickling: any boil-proof glass jar with a lid.
- Wash the zucchini very well in cold running water, using a soft brush or cloth to remove any grit without damaging the skin. If the squash are 3 to 5 inches, use them whole. Slice off any brown coloring at the bulbous end. Trim the stem end slightly to make each the same length but leave it intact. If using larger zucchini, cut them in half lengthwise to fit into the jar or slice them into coins. Pack them snugly into quart jars to about 1 ¼ inch from the rim. Add the salt and cayenne pepper. Slip in the olive oil, garlic slices, basil leaves, and hot red pepper, if using.
- Combine the vinegar and water in a stainless steel or other non-reactive pot and heat to a boil.
- Pour the boiling hot vinegar-water mixture over the zucchini to 1 inch from the rim. Seal the jar with its lid or cap. When the jar has cooled completely, store the jar in the refrigerator. The pickles are ready to eat in about 3 days. They can be kept, chilled, for up to a week.
Variation for long-term pickling:
Use proper quart-size glass canning jars with screw tops with vacuum lids appropriate for safe pickling. Discard any jars that are chipped. Fill them as for quick-pickling and bring the vinegar and water mixture to a boil. Pour the boiling hot mixture over the zucchini to 1 inch from the rim. In a tall pot, preferably a canning kettle, boil enough water to cover the jar. Cap the jars and do not over-tighten. You want the hot air to escape but you do not want water to enter the jar. Place the jar in the pot and bring to a boil and simmer for 10 minutes. Remove jars to a rack, cover with a towel to protect it from drafts. In about an hour when the jars cool you will hear the lids click as they seal. Tighten the rings and store. If the lids do not seal, keep the pickles in the fridge for up to a week.
Main photo: Baby Zucchini Quick-Pickles, “The Vegetable Chronicles,” by Julia della Croce. Credit: Nathan Hoyt
I am not a licorice-lover — far from it — but I have become fanatic about the anise-scented fennel.
The first hint came when I had it slow-braised with a roast and reduced to a mild, sweet, and meltingly delicious vegetable with just the barest hint of anise. The next step was roasting it with Parmesan cheese, which only a fool would turn down. My conversion experience came when I was presented with thinly sliced raw fennel, served in a bowl of lemony ice water, after a meal in Sorrento, Italy.
As a confirmed fennel fanatic and evangelist, my tip for first-timers or skeptics is to try fennel that has been mellowed out through cooking. Chances are you will soon find the sweet, delicately nuanced aroma and flavor of raw fennel also enticing.
More from Zester Daily:
Five reasons to love fennel
- It’s versatile. You can’t really go wrong with fennel, whether you cook it or eat it raw. And all three parts — the base, stalks and feathery leaves — are edible. The bulb is the part most commonly used, cooked with meat, braised on its own, or used in salads or on sandwiches. The stalks can be used for soups, stocks and stews, while the leaves can be used as you would herbs such as parsley, dill, or tarragon.
- Easy to prepare and enjoy raw. You can slice fennel thinly, and mix with a vinaigrette on its own, or toss with a green salad or potato salad. It’s fast, simple, and delicious.
- Easy to cook. For those who don’t like the anise scent and flavor of fennel, try cutting the bulbs into large chunks, and roast them under a chicken or other meat or fish. And no one I know can resist fennel lightly sautéed in wine, cooked in cream, or roasted in the oven with Parmesan.
- Low calories and high nutrition. One cup of sliced fennel has only 27 calories, but large amounts of vitamin C, folate and potassium.
- Its phytochemicals promote health and may fight cancer. Fennel contains many health-promoting phytochemicals, naturally occurring chemical compounds such as the antioxidants rutin and quercitin, and other kaempferol glycosides that also give fennel strong antioxidant activity. But perhaps the most interesting phytonutrient in fennel is anethole — the primary component of its volatile oil, which has antimicrobial and antifungal properties. In animal studies, the anethole in fennel has reduced inflammation and helped prevent cancer. One study showed that anethole stopped breast cancer cells from growing. Researchers have also proposed a biological mechanism that may explain these anti-inflammatory and anticancer effects by showing how anethole is involved in the shutting down of an intercellular signaling system, thus stopping tumor growth.
Of course, the main reason to love fennel is that it is delicious. One of the simplest ways to cook it is this recipe from Jane Grigson’s “Vegetable Book.” Grigson also turns out to be a fennel fanatic, and notes: “My favorite fennel dish, the best one of all by far. The simple additions of butter and Parmesan — no other cheese will do — show off the fennel flavor perfectly. The point to watch, when the dish is in the oven, is the browning of the cheese. Do not let it go beyond a rich golden-brown.”
Fennel Baked With Parmesan Cheese
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings as a side dish
6 heads fennel, trimmed, quartered
2 tablespoons butter
freshly ground pepper
3 tablespoons (or more) grated Parmesan cheese
1. Cook the fennel in salted water until it is just barely tender.
2. Drain it well and arrange in a generously buttered gratin dish.
3. Be generous, too, with the pepper mill.
4. Sprinkle on the cheese.
5. Put into the oven at 400 degrees for 15-20 minutes, or until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.
You can make this salad as simple or as fancy as you like. Adding sweet dates and salty capers or olives make it exotic, but when you have fresh fennel all you really need is a light vinaigrette.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Yield: 2 servings
2 fennel bulbs, thinly sliced, by hand or with a mandoline
Black olives, capers, dates (about 2 tablespoons each, or to taste), optional
Juice of one lemon
3 to 4 tablespoons olive oil
Salt and pepper to taste
1. Rinse the fennel and slice very thinly. Also slice the dates and olives, if you’re adding them.
2. Toss the fennel with the dates, olives and capers.
3. Whisk the lemon juice and olive oil together with a pinch of salt and pepper.
4. Dress the salad and toss to coat well.
Main photo: Fennel in the field. Credit: Terra Brockman