Vegan Soul Kitchen
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More About the Author
Product Description
Review
Winner of Treehugger's Green Award for Best Cookbook of 2010 (4/9/10)
Named a "Top Ten Vegan Cookbook" by "VegNews," July/August 2010
Alice Waters
"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!"
John Robbins, author "The Food Revolution" and "Diet for a New America"
"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."
Heidi Swanson, author of "Super Natural Cooking," publisher of 101Cookbooks.com
"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 bo
Product Description
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. Terrys new recipes have been conceived 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, 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 & Roasted Yam Soup; Black-Eyed Pea Fritters with Hot Pepper Sauce; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; BBQ Tempeh Sandwiches with Carrot-Cayenne Coleslaw; Citrus Collards with Raisins; Jamaican Patties with Sweet Coconut-Ginger Creamed Corn; Soul On Ice Pops, and more. ;
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Paperback
Bryant Terry's book is the kind of cookbook I wish I'd written, and is a joy to read and cook with. The recipe's are inviting and inspirational. Each one is accompanied by a "soundtrack" suggestion (a song or piece of music) and often a book or film suggestion. The book is full of lovely recipes. I'm not a vegan, but to be honest, it really doesn't matter. The food stands up for itself perfectly well. It has traditional recipes, some of which are improved upon- see the okra dish. The day I got it I had to cook from it, and the meal I made was really good. This is an excellent, fresh, exciting and motivational cookbook. And it's fun as well. There is a specially written thanks giving song too, like a grace or prayer- it can fit in with any religion or belief system (mine being atheism!). This is a book for everyone, whatever you believe or eat, whatever your background. It's a life enhancing treat!
8 of 8 people found the following review helpful
Format:Paperback
I love this book, like the previous reviewer I'm not a strict vegan, but I am lactose intolerant so I buy a lot of vegan cook books. This book is a little gem, full of inspired ideas a definite treat book.
3 of 3 people found the following review helpful
Format:Paperback
As a vegan interested in world cuisine, I was keen to see this collection of recipes from Africa and the deep south, as this is not really an area that one associates with vegan food. Bryant Terry has recreated many traditional southern recipes, such as "Hoppin' John" and "Dirty Rice", often using tempeh, tofu or seitan instead of whatever meat the original contains.
This is definitely an interesting book - the recipes are varied and sound rather appetising - but the layout is rather uninspiring (there are very few pictures, and it does seem rather like a textbook than the more arty style of cookery books one is accustomed to), and I personally do find it a bit odd that every recipe comes with an accompanying song or piece of artwork that is supposedly meant to personify that particular recipe. Also, as the book is American, all the measurements are in US cups (my pet hate!!) and there are some ingredients that the UK reader may have problems locating.
So, are the recipes any good? Following Terry's instructions as close as I possibly could, I have now tried about five of the recipes from here, mostly from the salads chapter. They were all very tasty, with the exception of the grilled okra and heirloom tomato salad. I love okra, but have never tried it grilled before, and, based on this recipe, don't think I will bother with it again. However, maybe if I'd played it's soundtrack when I'd been cooking it, the result would have been better...?
This is definitely an interesting book - the recipes are varied and sound rather appetising - but the layout is rather uninspiring (there are very few pictures, and it does seem rather like a textbook than the more arty style of cookery books one is accustomed to), and I personally do find it a bit odd that every recipe comes with an accompanying song or piece of artwork that is supposedly meant to personify that particular recipe. Also, as the book is American, all the measurements are in US cups (my pet hate!!) and there are some ingredients that the UK reader may have problems locating.
So, are the recipes any good? Following Terry's instructions as close as I possibly could, I have now tried about five of the recipes from here, mostly from the salads chapter. They were all very tasty, with the exception of the grilled okra and heirloom tomato salad. I love okra, but have never tried it grilled before, and, based on this recipe, don't think I will bother with it again. However, maybe if I'd played it's soundtrack when I'd been cooking it, the result would have been better...?
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