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.
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
James Beard award-winning chef Bryant Terry's first cookbook, a vegan homage to Southern, African American, and Afro-Caribbean food One of the foremost voices in food activism and justice, Bryant Terry brings soul food back to its roots with plant-based, farm-to-table, real food 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, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Bryant developed these vegan recipes through the prism of the African Diaspora-cutting, 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, Named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine, Vegan Soul Kitchen reinvents African-American and Southern cuisine--capitalizing on the complex flavors of the tradition, without the animal products.
With recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits and many more.
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