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1 Beaverton Cooking and Food- Vegan and Raw Food

Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine

by

Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine Cover

ISBN13: 9780738212289
ISBN10: 0738212288
Condition:
All Product Details

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Synopses & Reviews

Publisher Comments:

The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, "bad" fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.

Terry's new recipes have been conceived through the prism of the African Diasporacutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine — capitalizing on the complex flavors of the tradition, without the animal products.

Includes recipes for:

  • Double Mustard Greens and Roasted Yam Soup
  • Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits
  • Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette
  • Sweet Cornmeal-Coconut Butter Drop Biscuits.

Review:

"In this electric, eclectic collection of vegan soul food, West Coast chef Bryant Terry (Grub: Ideas for an Urban Organic Kitchen) manages not only to demystify classic southern cooking, he makes it healthier and more accessible.

With a low-key approach, commonly sourced ingredients and recipes worthy of any palette, Terry avoids the didacticism and rigidity of other vegan cookbooks. An impressive amount of information for each recipe, including entertainment recommendations, is also provided. Many dishes will make the list of to-trys: a riff on the traditional Gumbo Z'Herbs that's traditionally eaten during Lent; a roasted potato salad with a parsley-pine nut pesto; and the ubiquitous chow-chow, a vinegar-laced relish that's indispensable with greens.

Terry's simplicity is also commendable: a side of wilted swiss chard and spinach with lemon-tahini dressing is a healthier, creamier alternative to Caesar salad, and his Simple Seared Green Beans are a terrific way to enjoy the vegetable at its peak; classic treats like peach cobbler and mint juleps are also included. Though something of a Pyrrhic victory — a terrific and tasty collection of healthy Southern variations unfortunately relegated to the 'vegan' ghetto — Terry's latest will make a happy discovery for cooks of any dietary persuasions." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Review:

"Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!" Alice Waters

Review:

"Do you think a commitment to healthy eating means enduring bland and boring food? Vegan Soul Kitchen will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again." John Robbins, author The Food Revolution and Diet for a New America

Review:

"From gumbo to grits, goobers to greens, Vegan Soul Kitchen dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover."Heidi Swanson, author of Super Natural Cooking, publisher of 101Cookbooks.com

Review:

"Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs." Van Jones, author of the New York Times bestseller The Green Collar Economy

Review:

"Bryant Terry's warm hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come." Peter Berley, author of The Flexitarian Table

Review:

"Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart." Annemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of The Whole-Food Guide to Strong Bones

Review:

"Anyone with soul and good taste will love Bryant's "African Diaspora" recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way." Ani Phyo, author Ani's Raw Food Kitchen and Ani's Raw Food Desserts

Synopsis:

Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen

About the Author

Bryant Terry is an award-winning eco-chef, food justice activist, author, and Food and Society Policy Fellow. He co-authored Grub: Ideas for an Urban Organic Kitchen and has a column ("Eco-Soul Kitchen") on TheRoot.com. He lives in Oakland, California.

www.bryant-terry.com

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 3 comments:

jadelin, January 20, 2010 (view all comments by jadelin)
Great book and spectacular resource for cooking and music. I've made several recipes from this book and have enjoyed the experience of vegan-ness that Bryant introduces me to each time I open the book. I am most definitely not vegan. For instance, there is a pea leek dish that is so simple, so beautiful and so delicious. The best part is that the important components, in this instance, the vegetables, aren't hidden or masked under something. They get to star. The music suggestions are so awesome and provide a swaying, toe tapping backdrop (or maybe more than that) to the cooking.
Was this comment helpful? | Yes | No
(5 of 6 readers found this comment helpful)
Leslie Richman, October 12, 2009 (view all comments by Leslie Richman)
Vegan Soul Kitchen is a spot-on collection of delicious soul food favorites translated into modern vegan presentations. The flavors are familiar and memorable, made with healthy and accessible ingredients. Bryant Terry writes with warmth and personality, and the end result is an impressive cookbook filled with recipes you'll want to make again and again.
Was this comment helpful? | Yes | No
(2 of 3 readers found this comment helpful)
jcsuperstar, April 1, 2009 (view all comments by jcsuperstar)
This cookbook contains touching and funny stories, musical tracks suggested for most recipes, and although I've only made two recipes (from the google preview) while waiting for it to arrive, I'm already in love with this book.

Not just for vegans, this book is for anyone interested in cooking healthy, flavorful food that power the body and mind!

Was this comment helpful? | Yes | No
(3 of 5 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9780738212289
Author:
Terry, Bryant
Publisher:
Da Capo Press
Subject:
General Cooking
Subject:
General
Subject:
Cookery, american
Subject:
Southern style
Subject:
Vegetarian - Vegan
Subject:
Vegan cookery
Subject:
Cookery, American -- Southern style.
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Trade Paper
Publication Date:
20090331
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
8 pages of color photographs
Pages:
256
Dimensions:
9.13 x 7.38 in 16.2 oz

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Related Subjects

Cooking and Food » Regional and Ethnic » African American
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Religion » Comparative Religion » General
Sports and Outdoors » Sports and Fitness » Volleyball

Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine Sale Trade Paper
0 stars - 0 reviews
$9.98 In Stock
Product details 256 pages Da Capo Press - English 9780738212289 Reviews:
"Publishers Weekly Review" by , "In this electric, eclectic collection of vegan soul food, West Coast chef Bryant Terry (Grub: Ideas for an Urban Organic Kitchen) manages not only to demystify classic southern cooking, he makes it healthier and more accessible.

With a low-key approach, commonly sourced ingredients and recipes worthy of any palette, Terry avoids the didacticism and rigidity of other vegan cookbooks. An impressive amount of information for each recipe, including entertainment recommendations, is also provided. Many dishes will make the list of to-trys: a riff on the traditional Gumbo Z'Herbs that's traditionally eaten during Lent; a roasted potato salad with a parsley-pine nut pesto; and the ubiquitous chow-chow, a vinegar-laced relish that's indispensable with greens.

Terry's simplicity is also commendable: a side of wilted swiss chard and spinach with lemon-tahini dressing is a healthier, creamier alternative to Caesar salad, and his Simple Seared Green Beans are a terrific way to enjoy the vegetable at its peak; classic treats like peach cobbler and mint juleps are also included. Though something of a Pyrrhic victory — a terrific and tasty collection of healthy Southern variations unfortunately relegated to the 'vegan' ghetto — Terry's latest will make a happy discovery for cooks of any dietary persuasions." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

"Review" by , "Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!"
"Review" by , "Do you think a commitment to healthy eating means enduring bland and boring food? Vegan Soul Kitchen will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again."
"Review" by , "From gumbo to grits, goobers to greens, Vegan Soul Kitchen dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover."
"Review" by , "Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs."
"Review" by , "Bryant Terry's warm hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come."
"Review" by , "Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart." Annemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of The Whole-Food Guide to Strong Bones
"Review" by , "Anyone with soul and good taste will love Bryant's "African Diaspora" recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way."
"Synopsis" by ,
Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen
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