Chef Bryant Terry has focused the last 10 years of his career on food justice activism. And the first step toward food justice, he says, is to empower people to cook at home and share meals with family and friends. Through his efforts, Terry works to create a healthy, just, and sustainable food system.
His books are evidence. His most recent project, The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus, showcases recipes and cooking tips using whole, fresh, seasonal ingredients — complete with a focus on nutrition.
Three years ago, he transformed the tenets and flavors of traditional African-American cuisine into vegan recipes in Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine.
Originally from Memphis, Terry's interest in cooking and farming can be traced back to his childhood. He furthered those experiences with training in healthy cooking at the Natural Gourmet Institute for Health and Culinary Arts in New York.
Terry shares with us one of his favorite vegan recipes.
Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce (8 servings)
As reported on The Grio.com
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