Sumary of ‘It’s cheaper, it’s healthier, it’s safer’: How Black Americans are turning to vegan cuisine:
- But in recent years, enterprising Black restaurateurs have brought new vitality to the city’s dining scene, creating animal-free cuisine infused with the flavors of Ethiopia, Puerto Rico, Mexico and soul food.
- Now, Black chefs in Oakland are using fast food and hip-hop references mixed with a bold cuisine that pays homage to Black, African and Caribbean food culture.
- Her top sellers at Casa Borinqueña in Oakland are her stewed seitan “chicken” with sweet plantains, rice and peas and ropa vieja, a traditional Cuban stewed beef dish that she makes with jackfruit.
- Creative vegan dishes have deep roots in the African diasporaIt’s a sea change from the early approach to vegan eating that was sparked by books like Diet for a Small Planet, Frances Moore Lappé’s 1971 work alerting people to the dangers of meat consumption and production.
- In Jamaica, followers of the Rastafari faith, also called Ethiopian Christians, eat a meat-free diet called ital.
- Aisha Pinky Cole, owner of Slutty Vegan in Atlanta, grew up eating her mother’s ital dishes made with lots of greens, chickpeas, legumes and tubers.