A national leader in the movement to promote healthy eating, Bryant Terry is the author of The Inspired Vegan and the critically acclaimed Vegan Soul Kitchen. Bryant’s work has been featured in the New York Times, Gourmet, Food & Wine, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times, among others. He has made dozens of national television and radio appearances including the Martha Stewart Show, Emeril Green, The Splendid Table, and Morning Edition.
Who was the last person to cook for you?
My wife, who is a much better cook than I am. She is adept at cooking Chinese, Vietnamese, Japanese, Thai, Lao, and a few other Asian cuisines.
What cookbook are you most looking forward to coming out soon, excluding your own?
My Darling Lemon Thyme by Emma Galloway; The Brown Sugar Kitchen Cookbook by Tanya Holland; The Lusty Vegan by Ayinde Howell and Zoe Eisenberg; My Paris Kitchen by David Lebovitz; Vegan Ice Cream by Jeff Rogers; Salad Samurai by Terry Hope Romero; and, The Cultured Kitchen by Leda Scheintaub.
What do you want people to get from your new cookbook?
Besides making bomb-ass meals, I want people to understand that “farm-fresh” and “plant-centered” cooking originated on the Africa continent. While animal products are eaten throughout the African diaspora, there are clear patterns of diverse diets centered around nutrient-dense leafy green vegetables, tubers, fruits, whole grains, legumes, seeds, and nuts. I hope that Afro-Vegan put the ingredients, cooking techniques, and flavor profiles of the African Diaspora into wider circulation.
Are you already working on your next cookbook?
I’m working on a book-project with my wife called BBQ Bean Sprouts. In the spirit of unifying our two cultures, we remix the staples, flavor profiles, and classic dishes of the African and Asian Diasporas to create new and exciting dishes. All Things Considered did a piece about the concept.
What 2014 VegFests or events can people come say Hi to you at?
I am presenting at the DC VegFest in September, and I am hoping to present at the San Diego and Toronto VegFests. I am going on a world tour starting two days after my new book drops.
What’s REALLY exciting you in vegandom right NOW?
I’m really excited about publishers investing in beautiful vegan cookbooks. Have you seen Isa Does It? It’s amazing!
What Spring garden goodie are you anticipating most?
Sugar snap peas.
Where is your favorite vegan dessert from?
The classic cinnamon roll from Cinnaholic in Berkeley.
Would you rather be taken to vegan lunch at a taco OR noodle bar?
Asian Noodles, of course. Save for the broth sometimes, a lot of Asian dishes are naturally vegan.
What one question did you want us to ask that we didn’t?
Are you nervous about having a second child this summer? My answer: Yes!
See Bryant in Vegan Mashup‘s first season.