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

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 Kitchenrecipes 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 byCooking Light Magazine, Vegan Soul Kitchenreinvents 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.
Bryant Terryis a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. The coauthor, with Anna Lappe, ofGrub, Bryant is also the author ofThe Inspired Vegan. His work has been featured inThe New York Times,Food and Wine,Gourmet,Sunset,O: The Oprah Magazine,Essence,Yoga Journal, andVegetarian Timesamong many other publications. As an exclusive spls4