Synopses & Reviews
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.
"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.)
"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
"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
"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
"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
"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
"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
"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
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.