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

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

by Bryant Terry
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Overview

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry

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.

Product Details

ISBN-13: 9780738212289
Publisher: Da Capo Press
Publication date: 03/02/2009
Edition description: Original
Pages: 256
Sales rank: 75,091
Product dimensions: 7.30(w) x 9.10(h) x 0.70(d)

About the Author

Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. The coauthor, with Anna Lappe, of Grub, Bryant is also the author of The Inspired Vegan. His work has been featured in The New York Times, Food and Wine, Gourmet, Sunset, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times among many other publications. As an exclusive speaker signed with the Lavin Agency, Bryant presents frequently around the country as a keynote speaker at community events and colleges, including Brown, Columbia, NYU, Smith, Stanford, and Yale.

Currently in his third year as the Museum of African Diaspora (MoAD) Chef-in-Residence, he lives in Oakland, California with his family.

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Vegan Soul Kitchen 4.1 out of 5 based on 0 ratings. 23 reviews.
Veggiechiliqueen More than 1 year ago
Bryant Terry's "Vegan Soul Kitchen," on the heels of Grub: Ideas for an Urban Organic Kitchen, attempts a healthy makeover of soul food staples like pickled watermelon rinds, cornbread, collard greens, peach cobbler, grits, coleslaw and potato salad, accompanied by extensive playlists taken from jazz, soul and R&B. The book's subtitle, "Creative African-American Cuisine," is where "Vegan Soul Kitchen" truly shines: these aren't just stripped-down recipes with animal products removed, but instead draw on traditional African and African-American influences to create new soul food classics. The ingredients and instructions are straightforward; each recipe is prefaced by a brief introduction about its origin and/or inspiration. Most of the ingredients should be easy to locate (fresh, preferably organic produce). Depending on your personal nutritional views, you may or may not want to substitute for the large amounts of coconut oil and coconut butter called for in several recipes (coconut oil is frequently promoted as a health food, but is very high in saturated fat). There are useful sidebars on home canning, how to cook dried beans, and specific ingredients (okra, kombu, tempeh). I especially liked the chapter on Margie's cupboard, which features useful staples like garlic olive oil, sauces and marinades, plum ketchup, relishes, salsa and pickles. Surprising use of flavor really makes recipes shine, like the Italian-influenced basil sea salt and rosemary oil, or an Asian vibe from coconut milk, ginger and tamari. The first recipe that I tried was the Citrus Collards with Raisins Redux. I ended up substituting dried cherries for the raisins. The garlic seemed to overpower the greens; next time, I'll try this with one clove instead of two. Also, I didn't squeeze out enough of the water after rinsing the greens, making them slimy (my fault). The next recipe was the lavender lemonade. I'd purchased a bag of culinary lavender, and was looking for a way to use it up. The drinks section ("Hydro Game") really shines, with refreshing twists such as Sparkling Rosemary Lemon-Limeade, Pure Strawberry Pop, and Sweet, Sour, and Spicy Blackberry Limeade that are refreshing alternatives to processed sodas. The third recipe that I tried was the coconut rice; it makes a quick and refreshing side dish (or breakfast!) and can be thrown together in a matter of minutes if you have rice and coconut milk on hand. Other great sides include Roasted Red Potato Salad with Parsley-Pine Nut Pesto, Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette, and Roasted Sweet Potato Puree with Coconut Milk. I would have liked to see nutritional info and perhaps a few more photos illustrating dishes (the few color photos are located in the center of the book instead of spread out throughout the chapters), but overall "Vegan Soul Kitchen" offers up tasty dishes, along with some great recommendations in music, books, films and artwork that complement the chosen recipe themes.This is a good starting point for those seeking to transition to a vegetarian / vegan diet.
Anonymous More than 1 year ago
Search no more if you want a vegan soul food cookbook! Bryant Terry combined cooking and inspirational background music with a vegan twist. Supurb read and reference book!
jadeCH More than 1 year ago
I'm not vegan but I love this cookbook. I have tried several recipes from it and they have turned out better than imagined. The recipes are simple in that they take the best of the season and the mood, require minimal work and produce a wonderful experience for the taste buds. I adore the music associations included with each recipe along with some anecdotal stories of how the food came to be. This info makes for a great experience while cooking and eating. I've been able to easily adapt some recipes for one, which is a bonus.
earthlover More than 1 year ago
This is a great cookbook!!! The recipes are easy, refreshing, and so healthy! The chapter on using the whole watermelon is not to be missed-- The recipes are really interesting, not to mention the all important what music you want to play while cooking! A boost to my menu and CD collection. Strongly recommended for using and gift-giving.
kmaree More than 1 year ago
Absolutely brilliant recipes. I read the book cover to cover like a novel and enjoyed every page.
Anonymous More than 1 year ago
I am a flexitarian ( just learned that word and i love it) and i am trying to learn more vegan recipes but want big flavor N THIS BOOK HAS IT . This book is not a good intro to cooking vegan dishes but it has great recipes. Buy it but try a good into nook to learn the badics n more simple dishes.
caseymill More than 1 year ago
I love this cookbook! I actually bought it for the Black-eyed pea fritters, but I have made almost all of them now and I am consistently amazed at how such simple, easy to follow recipes can have so much flavor! I am ready for him to write another cookbook, hopefully with some vegan desserts.
Anonymous More than 1 year ago
Excellent vegan cookbook. I have tried several of the recipes and had to buy a second copy since my son asked to keep my first one. Even if you're not a vegan, or are simply attempting to beginning a new and healthier lifestyle, you will not be disappointed.
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