In his beautiful ode to vegetables and diasporic foodways, the chef and activist proves African food traditions were plant-based—way before it was cool.
For Terry, being vegan doesn’t come from the approach of recreating the taste of meat with substitutes, but of the celebration and abundance of affordable—not just Instagrammable—nutritious food. By preaching stem-to-tip usage of seasonal, less-glamorous vegetables he’s debunking the misconception that veganism is purely aspirational forBlack and brown communities.
By “celebrating foods of the African Diaspora in a world where European cuisine is at the center and Black food is often at the margins,” Terry aims to decolonize and de-center exclusion from vegan eating, focusing on cultivating this celebration of plants in communities of color instead.
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants .
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