An Eco-Soul Holiday Menu

Sweet potato fries in the oven. Good wine in the sangria. Ben Harper and Charlie Parker on the iPod. Bryant Terry returns with a scrumptious meal to get you through the holidays.



-- Winter Sangria
-- Spicy Goobers
-- BBQ Chicken Skewers
-- Pan-Fried Coconut Tempeh Fingers with Creamy Celeriac Sauce
-- Citrus Collards with Raisins Bruschetta
-- Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce
-- Money Green Champagne

Winter Sangria
Yield: enough to get you nice
Soundtrack: "Brooklyn Go Hard" by Jay-Z featuring Santogold from Notorious

I created this a few years ago when I was living on Planet Brooklyn. Now there is one key thing to remember when making sangria: What you put into it, you get out of it. So if you use some red wine that you wouldn't thoroughly enjoy alone, it's not going to make a tasty batch. Clearly, this version is expensive, but splurge on yourself and your friends for a nice holiday treat. You won't be disappointed.

2 2-inch cinnamon sticks
1 teaspoon whole cloves
1 cup orange juice
2 full bottles of good-quality red wine
3/4 cup brandy
1/4 cup Grand Marnier
1/4 cup Cointreau
1/4 cup agave nectar
6 apples, cored, peeled, and cut into thin slices

  • Combine all the ingredients in a pitcher or mixing bowl and mix until well combined.

  • Cover and refrigerate overnight.


Spicy Goobers
4 cups

Soundtrack: "Salt Peanuts" by Charlie "Bird" Parker from The Complete Live Performances On Savoy and "Salt Peanuts" by Dizzy Gillespie from Salt Peanuts and"Salt Peanuts" by Miles Davis Quintet from Steamin' and "Salt Peanuts" by Bud Powell from The Lonely One

Art: "Horn Players" by Jean-Michel Basquiat