In the introduction to Vegetable Kingdom, Terry describes his approach to recipe development as that of a collagist: “curating, cutting, pasting, and remixing staple ingredients, cooking techniques, and traditional Black dishes popular throughout the world to make my own signature recipes.” In a past interview with the chef, Terry told us his process for creating his recipes involved “drawing on history and memory.” In other words, exactly the sort of vegan alchemy that’s made Terry’s cookbooks, including Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed and Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, bestsellers. He’s referring to a dish of pan-seared fennel with garlic and herbs, made with rich sunchoke cream (a combination of white wine, cashews and vegetable stock), anise-flavored fennel fronds, a drizzle of olive oil, and a sprinkling of fleur de sel and plantain powder. In his latest cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes (Ten Speed Press), Terry reveals his kids’ reaction: “Turned out, free-styling an African Diaspora-inspired vegetable dish (that kids enjoyed) was easier than I thought.” But he wasn’t sure how his combinations would go over with his two young children, Mila (8) and Zenzi (5).

Vegan chef Bryant Terry has never had a problem satisfying most eaters with his deeply flavorful vegetable dishes. Photo: Celeste Noche Bryant Terry will appear at “Food Justice and Belonging: A Demonstration and Conversation” at BAMPFA, noon, March 19.

Vegan Soul Kitchen by Bryant Terry