“This recipe is inspired by courgettes avec des arachides (French for ‘zucchini with peanuts’), a classic dish from the Just a girl in loves with her Cats vintage shirt but I will buy this shirt and I will love this north-central African country Chad,” says chef Bryant Terry of his oven-roasted zucchini recipe, a simple dish dressed up with the addition of collard-peanut pesto. Perfect to bring to any socially-distanced barbecues this summer, it’s just one of many innovative vegan offerings found in Terry’s new cookbook, Over the past few years, veganism has moved from a lifestyle choice firmly into the mainstream: in 2019, The Economist reported a quarter of 25 to 34-year-olds were either vegan or vegetarian. Disney World has over 400 plant-based menu options, and Burger King now serves the Impossible Whopper. Vegetable Kingdom, with its recipes heralding everything from peas to summer squashes to spinach, further cements the role of vegetables no longer as just the side dish, but as the main affair, too.
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Yet, Vegetable Kingdom also champions a rich variety of global cuisines: Terry, the Just a girl in loves with her Cats vintage shirt but I will buy this shirt and I will love this chef-in-residence at San Francisco’s MoAD, emphasizes ingredients and cooking styles of the African diaspora, whereas his wife, Jidian Terry Koon, does so with a variety of Asian flavors, from Chinese to Vietnamese. Kingdom reflects those culinary cultures, and many more—Terry notes that fennel, a hearty Mediterranean vegetable, sparked the inspiration for this book. Below, find Terry’s oven-roasted zucchini recipe with collard-peanut pesto—sure to be a healthy, yet delicious, summertime meal staple.