#AfroVegan Book Signing & Food Tasting With Chef Bryant Terry [Photos & Mix Included]

On Monday, April 28, 2014, 70+ people gathered at Soup Factory Studio for the Supper Club to celebrate Bryant Terry’s fourth book, Afro Vegan:Farm-Fresh African, Caribbean, and Southern Flavors Remixed. Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.”

Bryant is also the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. Bryant also authored The Inspired Vegan, and he coauthored Grub (with Anna Lappe), which The New York Times called “ingenious.” Bryant is also proud to have served as the “humanities advisor” on the Between Meals cookbook project, which shares the recipes and stories of newly-arrived refugee and immigrant women and explores how they have nourished their families in the US.

The night started out with a food tasting including three dishes from Bryant’s Spring Salad Buffet (p. 198): All-Green Spring Slaw (page 74), Cinnamon-Soaked Wheat Berry Salad (page 102), and Verdant Vegetable Couscous with Spicy Mustard Greens (page 133). After the food tasting, Bryant jumped right into a speech discussing his relationship with food, the inspiration behind his work, history of African American culinary traditions, and more! His talk was very inspiring and moving (as expected).

Check out photos from the Supper Club captured by our photographer Darren Burton (@darrenburton_).

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If you follow Bryant’s work, you know each recipe is accompanied with a soundtrack, movie, or book pairing. Check out the official Supper Club Mix featuring music inspired by Afro Vegan (by Darren Burton). Click here to download the mixtape!

Thank you to everyone who came out to the Supper Club! The Uptown Soul Food team had an amazing time and we hope you all did too! I’d like to extend a special thank you to Ten Speed Press, Impact Hub Philly, Char Nolan, Black Eye Soup Studio, and Big Blue Marble, Darren Burton and Bryant Terry!


Celebrate African Heritage & Health Week: February 1-7


(Adopted from www.oldwayspt.orgTo commemorate Black History Month, Oldways is challenging everyone, everywhere to enjoy at least one dish, at home or at a local restaurant, that is inspired by the cuisines of African-American ancestors and Oldways’ African Heritage Diet Pyramid. Oldways has created the African Heritage Diet Pyramid with the help and knowledge of experts in African American and African Diasporan history, cuisine, nutrition, and public health. This healthy eating model was designed specifically for African Americans, and African descendant populations everywhere, to introduce them to their Healthy Heritage. It can also be used by anyone wanting to use heritage as a guide to eating well. The Pyramid celebrates the individual foods and the traditional healthy eating patterns of African Heritage, with roots in America, Africa, the Caribbean, or South America.

Celebrate African Heritage & Health Week with Uptown Soul Food by cooking plant-based versions of some of your favorite dishes associated with the African Diaspora. Start by adding leafy greens like kale, spinach, collard greens, mustard greens, and turnip greens to your meals. Check out our Red Pepper Collard Greens with Pinto Beans to get your start! Check out our blog at www.uptownsoulfood.tumblr.com throughout the week for recipes, music, and more!

Red Pepper Collard Greens with Pinto Beans (Serves 6-8)

This soul food favorite is usually prepared with ham hock or turkey butt. Try this cholesterol-free alternative and enjoy the same great dish with a slice of cornbread.


3-4 bunches of stemmed, rinsed, and cut collard greens

4 cups of vegetable stock (store brought or homemade)

4 tbsp of olive oil

3 garlic cloves (finely chopped)

1 cup chopped red onions

¼ tsp cayenne pepper

½ tsp red pepper flakes

2 tsp black pepper

2 cups of pinto beans (sorted, soaked overnight, drained and rinsed); can be substituted with canned beans

Sea salt

Red Pepper Collard Greens

Red Pepper Collard Greens


In a small sauté-pan, warm 1 tbsp of olive oil. Add ½ cup of red onion to pan. Cook for 3-4 minutes, turning once. Set aside.

In a small saucepan, combine two cups of pinto beans and 3 cups of vegetable stock. Add cooked red onions and 1 tsp of black pepper to pot. Bring to a boil. Cover and reduce to low heat. Cook 90-120 minutes or until beans are tender (If substituting dry beans with canned beans, cook for about 10-15 minutes). Add Sea salt before beans are done.

In medium sized saucepan, bring 3 quarts of water to a boil and add 1 tbsp of salt. Add greens and bring to a boil, uncovered until greens are softened. Drain greens into a colander and set aside.

In a large saucepan, combine remaining olive oil, garlic, remaining onions, cayenne pepper, red pepper and remaining black pepper. Sauté the ingredients for 2-3 minutes. Add collard greens and pinto beans to the saucepan.

Add 1 cup of vegetable stock and stir ingredients. On high heat, bring to a boil. Cover and lower heat, stirring occasionally, for 30-40 minutes. Top with sea salt.


For more information about African Heritage & Health Week, check out Oldways for recipes, tips and more.

The Vegetarian Kitchen: Cooking with Creativity & Soul VII

It’s been close to one month since we’ve posted a new edition of The Vegetarian Kitchen: Cooking with Creativity & Soul. The last installment featured Chef Karl Isaiah and some of our favorite music by Masta Conga & His Afro-Latin Vintage Orchestra. This time around, we’d like to feature both Dr. Martin Luther King and Ms. Coretta Scott King in a discussion about choosing a plant-based diet as a diet of peace. We also discuss A Tribe Called Quest and Dr. Fredrick Douglass Opie’s Hog & Hominy. As always, please note that not all features in this series are about vegans/vegetarians. Enjoy! Continue reading