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The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menusby Bryant Terry
Synopses & Reviews
Vegan Soul Kitchen was lauded for its innovative, mouthwatering recipes that really turned soul food on its head. Now, Bryant Terry is back with a guide to preparing seasonally-inspired menus, as well as simple, artful meals. Offering a range of recipes, Terry shows both novice and seasoned home chefs how to get the most out of natural ingredients. Along with his signature recipes, Terry also shows how easy it is to cook nutritious, delicious, and inexpensive meals for family and friends to celebrate healthy, sustainable food. Peppered with cooking tips, how-tos for an easy-to-use kitchen, and musical suggestions,The Inspired Vegan will motivate readers not only to reconnect with real food but to have fun and build community in the process.
Recipes include: Savory Grits with Sauteed Fava Beans, Roasted Fennel, and Thyme; Tempeh Po Boy with Thick Mushroom Gravy; Puree of Chard with Cornmeal-Plantain Dumplings; Celeriac Soup with Sage-Almond Pesto; Skillet Cornbread with Whole Pecans; Mexican Chocolate Pudding (Sin Leche); Citrus-Hibiscus Sorbet; and more.
"Inspiration is the operative word when it comes to vegan cookery, and this smart, festive collection of recipes just might be received well by meatless eaters looking for a new angle. Food activist, educator, and author Terry (Vegan Soul Kitchen; Grub) has made it his life's mission to promote healthy ways of cooking and eating in our industrialized food system. This latest cookbook follows suit, with his trademark health-minded, globally inflected sensibility. Among his recommended staples for livening up the vegan kitchen are spice mixtures like harissa, creamed cashews in place of milk or heavy cream, and marinated beets. The proceedings are seasonally organized by themed menus, such as Crimson Cookout or Detroit Harvest. Cooks of all orientations will appreciate the ingenuity of kumquat-tangerine-Meyer lemonade and velvety grits with sauteed summer squash, heirloom tomatoes and parsley-walnut pesto as well as the less familiar flavors of dishes such as Thiakry with millet and raisins, a sweet grain pudding. Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks. (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
The author of Vegan Soul Kitchen shares his favorite staple ingredients and the delicious ways to cook them—from simple to complex
From the author of Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts.
Marking his 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art. Bryant shares his favorite preparation / cooking techniques and simple recipes—basics to help strengthen your foundation for home cooking and equip you with tools for culinary improvisation and kitchen creativity. He also invites you to his table to enjoy seasonal menus inspired by family memories, social movements, unsung radical heroes, and visions for the future. Ultimately, The Inspired Vegan will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced—and full of surprising, mouthwatering flavor combinations.
About the Author
Bryant Terry, award-winning chef and food justice activist, is the author of Vegan Soul Kitchen and Grub. His work has been featured in Food and Wine, the New York Times Magazine, and other publications. He lives with his wife in Oakland, California. Visit: Bryant-Terry.com
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