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, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.
Terry’s new recipes have been conceived by reworking and remixing African, Caribbean, African-American, Native American, and European staples. Featuring cooking techniques, and distinctive dishes to create something familiar. 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
Watercress Salad with Grapefruit Vinaigrette
Sweet Cornmeal-Coconut Butter Drop Biscuits
And many more!
About the Author
Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.”
“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.” – Publishers Weekly. Nonfiction Book Review: Vegan Soul Kitchen.
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