Vegan Soul Kitchen by Bryant Terry

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

Available 03/02/09

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 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; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.

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  1. From the author:

    Eco-chef Bryant Terry’s recipes for getting your grub on
    By Bryant Terry

    The seed for my new cookbook, Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine, was sown back in 2003 when I was asked to submit a recipe for a new book celebrating the growth of the Community Supported Agriculture (CSA) movement in America. I dug deep to come up with a dish that had some Memphis Soul (my past) mixed with Brooklyn Boom-Bap (my present) finished off with a squeeze of Oakland Free-Range Funk (my soon-to-be future). I focused on the quintessential staple of African American cooking — collard greens — the consummate ambassador for what I imagined as my people’s cuisine.

    Vegan Soul Kitchen could have easily been called Citrus Collards with Raisins: Recipes as Autobiography. The book is a succulent gumbo filled with accounts of my life, recipes and historical notes on what I broadly define as Afro-Diasporic cuisine. I peppered its pages with reinterpretations of popular dishes from my family’s history and my life’s trajectory. African American and Southern dishes enjoyed while growing up in Memphis, living in New Orleans and traveling throughout the South inspired the bulk of these recipes — with a vegan twist of course.

    These recipes were composed with my desire to bring festive food back to the center of pleasurable community building and cultural celebration — with weekends, dinner parties, cookouts and special occasions in mind. I hope they help shift African American cuisine back to our home gardens and kitchens. So explore the food, words, images and music. It’s all a part of the experience. Shake ya a**, watch ya self, and getcha grub on!

    Whole Life Times:

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