Chef Bryant Terry is back with another vegan cookbook, this time a fusion of southern, African, and Caribbean cuisines. One of the things I really like about Mr. Terry's books is that so many of the flavors and textures are new to me, so just paging through them is like reading the menus of a dozen new restaurants.
Quick-cooking couscous makes a nice change from rice.
If you like bell peppers, this beautiful salad made of roasted green and red bell peppers from North Africa (Morocco and Tunisia) will be a real treat.
If you have a tagine, by all means use it! But you can also make this hearty, spicy Moroccan stew in a regular pot.
Plantains taste like bananas crossed with potatoes. Fried, they make a slightly sweet, starchy accompaniment to rice and beans.
Harissa is a fiery Moroccan paste made of chilis, garlic, and spices.
Chickpeas and red pepper coulis make a fresh and flavorful soup.
A spicy tomato salad from Morocco that goes well with just about anything from the Middle East and North Africa.
A simple recipe from Tanzania: a polenta-like porridge served with mildly spiced red beans.