Notes about Recipes in this book

• Butter bean and tomato-drenched collards with parsley

  • LFL on July 30, 2022

    3.5 stars. Made this without the johnny cakes or the caramelized onion relish accompaniments. We weren’t wowed by this recipe. I thought it wasn’t bad and that the sun-dried tomatoes elevated it a bit, but my husband isn’t a fan of tomato soup or of lima beans and he wasn’t keen on it at all. It also took a lot of time to make. I don’t think we’ll be making this one again.

  • Acarroll on June 23, 2024

    This was ok. I think the sundried tomatoes and greens may have been too much bitterness. Leftovers did not get eaten. Served with a pulled pork sandwich and Alton Brown's baked beans - this was the least successful component of the dish.

• Aromatic asparagus and sweet potato curry with cilantro

  • Dcampos on February 09, 2020

    Delicious!

• Saag tofu

  • toddmain on February 25, 2018

    We did this one without the tofu - we're not really tofu fans. It was good, although I'll put in less fennel seed next time and thicken the sauce a little.

• White wine-simmered collard greens with oven-dried tomatoes

  • swegener on June 22, 2015

    Really good--I love the oven dried tomatoes with the greens. I used collards and kohlrabi greens sliced thin.

• Smoky tomatoes, roasted plantains, and crumbled tempeh

  • LFL on July 17, 2022

    4 stars. Didn’t roast the plantains, just added them to the simmering stew about 25 minutes into the simmer. Put in an extra 8 oz. of tempeh and increased all other ingredients except the plantains by one-third to have a higher protein to carb ratio. Diced the tempeh rather than crumbling it. The stew wasn’t thickening well so we took the lid off for the simmering and that solved the problem. This was very good, but sweeter than ideal for our palates. If I were making it again this way, I’d use plantains that are just barely ripe. Otherwise the plantains came out very well cooked with the stew and not roasting them saved some time. My husband and I both really liked the smokiness from the chipotle pepper and the stew paired well with the coconut rice (we made rice instead of quinoa). If we’re short on time we may substitute 1-1.5 cups of full-fat coconut milk for broth and eat on regular rice and maybe 3 Tbsp or so of desiccated coconut.

• Tortillas stuffed with Swiss chard, currants, and spicy guacamole

  • LFL on July 28, 2022

    4 stars. I'm of the view that you can't go wrong with guacamole. And this was good guacamole. I could have done without the raisins, though. The chard was fine. I would make the guacamole again but maybe not the rest of the recipe.

• Oregonian

  Terry draws upon the chefs and food activists who have been mentors and inspirations over the past decade as he's pushed for food justice in urban areas where well-stocked grocery stores are scarce.

  Full review