Ebook Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, by Bryant Terry
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Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, by Bryant Terry
Ebook Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, by Bryant Terry
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From Publishers Weekly
Starred Review. 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. Many dishes will make the list of to-trys: a riff on the traditional Gumbo Z'Herbs that's traditionally eaten during Lent; a roasted potato salad with a parsley-pine nut pesto; and the ubiquitous chow-chow, a vinegar-laced relish that's indispensable with greens. Terry's simplicity is also commendable: a side of wilted swiss chard and spinach with lemon-tahini dressing is a healthier, creamier alternative to Caesar salad, and his Simple Seared Green Beans are a terrific way to enjoy the vegetable at its peak; classic treats like peach cobbler and mint juleps are also included. Though something of a Pyrrhic victory-a terrific and tasty collection of healthy Southern variations unfortunately relegated to the "vegan" ghetto-Terry's latest will make a happy discovery for cooks of any dietary persuasions. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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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 book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover.” Van Jones, author of the New York Times bestseller The Green Collar Economy “Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people’s hearts is through their stomachs.” Peter Berley, author of The Flexitarian Table “Bryant Terry’s warm hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come.“ Annemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of The Whole-Food Guide to Strong Bones “Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart.” Ani Phyo, author Ani’s Raw Food Kitchen and Ani’s Raw Food Desserts “Anyone with soul and good taste will love Bryant’s ‘African Diaspora’ recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way.” Ann Peebles, Singer and Songwriter (and Bryant’s Aunt) “That boy can cook!” Jessica B. Harris, author of The Welcome Table “Don’t let the Vegan in the title fool you. With food, music, and a zero waste way with watermelon that yields 6 recipes, Bryant Terry’s Vegan Soul Kitchen not just for Vegans. Innovative and taste-full recipes like Sweet Cornmeal Coconut Drop Biscuits, and Baked BBQ Black Eyed Peas, make it a book for anyone who wants to eat well.” Jay Foster, Farmer Brown Restaurant “As the chef and owner of Farmer Brown Restaurant, I know firsthand the challenges of bringing soul food to people who haven’t tried it. If you’re new to this cuisine, Bryant Terry’s recipes will open your world; if you’re looking for a twist, prepare to be amazed. All I can say is WOW! Thank you Bryant.” Robin D. G. Kelley, author of Freedom Dreams: The Black Radical Imagination “Bryant Terry transforms age-old black culinary traditions into what soul food ought to be—food that sustain our bodies, our earth, our sense of community, and our desire for the delicious. For the naysayers who resist the audacity of okra or the soft power of tofu, Vegan Soul Kitchen is the new manifesto that cries out, Yes We Can give up meat and enjoy gastronomic nirvana.” Alondra Nelson, Yale University, author of Body and Soul: The Black Panther Party and the Politics of Race and Health “A pioneer of the East Coast food justice movement, now hailing from the West Coast home of progressive food politics—where the Black Panther Party’s Free Breakfast for Children program made nutrition a key ingredient of social transformation and where Alice Waters started an organic revolution—who else but Chef Bryant Terry could have brought us the finger-licking, ethical eats in Vegan Soul Kitchen. At a moment when food can harm as well as heal, he has ingeniously re-imagined soul food by going back to the roots and back to the land. Recipes paired with vintage R&B, praise songs and poetry remind us that African diasporic cuisine has always been food for living and a total sensory experience.” Publishers Weekly (starred web exclusive), 2/2/09 “West Coast chef Bryant Terry manages not only to demystify classic southern cooking, he makes it healthier and more accessible…Terry's latest will make a happy discovery for cooks of any dietary persuasions.” Detroit Metro Times, 3/11/09 “Will convince you that soul food can be delicious without the animal fats and sodium associated with it.” EbonyJet.com, 3/20/09 “Bryant teaches us that we can eat healthy and soulful, while creating just and sustainable food systems.” The Root, 3/25/09 “At a time when more people are trying to eat well on a budget, the timing of [Terry’s] contribution couldn’t be better. Not only does Vegan Soul Kitchen prove that vegan soul food isn’t an oxymoron, it shows what’s possible for cooks who want to align their souls with their appetites, feeding their bellies along with their spirits.” Edible Memphis, Spring 2009 “Bryant proves that soul food can be healthy and worthy of anyone’s (not just the vegans’) table. Not a Vegan? Pick up the book anyway. It’s loaded with 150 easy, flavorful recipes that are economical and healthy.” East Bay Express, 4/22/09 “Terry draws upon his roots to create seasonal, healthy, animal-free alternatives to butter-drenched soul-food staples. Unlike many vegan cookbooks that call for hard-to-find specialty ingredients, most of Terry's recipes require a few simple ingredients that can be purchased at farmers markets and mainstream grocery stores.” VegNews, 5/2/09 “With 150 recipes, this can’t miss classic will have you kissing your Collard Confetti without missing a beat.” GoodCooking.com, 5/11/09 “This is a fun book that is well written with good recipes to boot. It will make a nice addition to your cookbook collection as long as Grandma doesn't swipe it to try a few recipes for herself!” South Florida Sun Sentinel, 5/20/09 “Terry's recipes stand on their own. They're not about what's missing. They are complete, packed with flavor, color and texture: pan-fried grit cakes are served with caramelized spring onions, roasted sweet potato puree gets its creamy texture from coconut milk.” New York Times, 5/28/09 “This young food activist makes Southern cooking healthy and cool.” Uptown Social, 5/26/09 “Vegan is not typically associated with soul food, but Oakland-based eco chef Bryant Terry is not your typical southern son. His recipes will satisfy part-time vegetarians and full-time soul food fanatics who require flavorful meals that combine local ingredients in quirky and tasty ways.” Los Angeles Sentinel, 5/21/09 “With obesity and high rates of diabetes and other health issues affecting African-Americans, Vegan Soul Kitchen is right on time.” Slashfood, 7/8/09 “For vegans looking for new and innovative directions to take their cooking, this is an excellent resource. And for non-vegans who are looking for ways to introduce vegetables into their diet—in a way that is worlds removed from the stereotypes (bland, piously healthy) that bedevil vegan cooking—this is also a worthwhile investment.” Philadelphia Daily News, 7/23/09 “Vegan Soul Kitchen brings the flavor without the fat. It's a collection of fresh fruit-, vegetable- and nut-based meals which, while classified as ‘vegan,’ are also traditional family recipes with a hip and healthy flair.” Clean Eating, Sept/Oct 2009 “You won’t miss the meat or butter here! Bryant Terry reinterprets popular dishes in an animal-free yet surprisingly rich way that still manages to capture the complex flavors of soul food’s African, Native American, Caribbean and American roots.” Edible Ojai, Summer 2009 “[Terry] has come along to dispel the misconception that traditional Southern cooking consists primarily of over-cooked collard greens and foods saturated with animal fats.” YourVeganMom.com, 7/22/09 “This is the sort of cookbook that you will want to read from cover to cover. With its emphasis on healthy whole foods updates of soul food classics, you will also want to do some cooking.” Eau Claire Leader-Telegram, 8/11/09 “With 150 creative recipes, Terry almost makes you believe soul food can be made without bacon grease.” ...
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Product details
Paperback: 256 pages
Publisher: Da Capo Lifelong Books; Original edition (March 3, 2009)
Language: English
ISBN-10: 0738212288
ISBN-13: 978-0738212289
Product Dimensions:
7.4 x 0.8 x 9.1 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
201 customer reviews
Amazon Best Sellers Rank:
#42,057 in Books (See Top 100 in Books)
I love Bryant Terry, but he can't seem to make a simple recipe! They taste delicious, but I secretly think he may be trying to make every step as convoluted and difficult as possible. ;) A lot of the time I take shortcuts, and just between you and me, they stand up well to this sort of treatment - so don't be afraid to take some of the fussiness out! Maybe the final result is a little less delicious, but who's going to know? It will be our secret. :)
I really should have took into account the previous reviews as this book is for individuals who have tons of time to scour markets for ingredients. basically many of these recipes are a little too fancy for my style of cooking. surely not my definition of soul food. It's not a horrible book but I'll probably only mark 3 maybe 4 recipes out the book. I say take it out at your local library before making the purchase.
This was my first Bryant Terry Cook books. I bought it because I was intrigued by the concept of re-mixed, veganized Soul Food. At the time I didn’t know all that much about Soul Food as a cuisine or culinary tradition but I fell in love with the book anyway. Over the years I’ve become more familiar with the Southern cooking traditions, and that continued familiarity only makes me love this book more. Yes, it isn’t a book full of traditional soul recipes, yes some of them can be laborious or time consuming, yes some of them use ingredients that are probably not common to your pantry - but can easily be found in a speciality shop or via Amazon - and yes, oil, salt, sugar, flour and soy are all used throughout the book - but the recipes speak for themselves. Not every single one Is stand out, but many of them are, and many of them provide unique flavor profiles or textures. A lot of them combine foods I wouldn’t normally think to combine leading to really interesting and satisfying results. Despite some of the ‘draw-backs’ mentioned above, this book really gets me excited about cooking, and I love the journey that Terry takes you on. His introductions provide a lot of really interesting information, his passion for cooking and culture is apparent, and you gotta love his music selection. There’s just something about this book that makes me smile, like an old friend. The soul in the food may not be traditional, but the soul in the book is palpable and I appreciate the time and energy Terry put into this book.My only real complaints are that I don’t particularly care for the layout which is a little busy for my taste. I also hate when recipes are split across two pages. Also I wish there had been more pictures. There are some black and white photos throughout the book, and then an insert of a few color photos in the center - none of which really do the food justice. Another thing some may wish to consider before purchasing the book is that no nutritional information is given for the recipes.I wish I had the time to make more of the recipes but so far these are the ones I’ve gotten around to,Citrus Collards with Raisin Redux - Loved itUncle Don’s Double Mustard Greens and Roasted Yam Soup - Loved itOpen-Faced BBQ Tempeh Sandwich with Carrot Cayenne Coleslaw - Loved itLavender Lemonade - Loved itRoasted Plantain Pieces with Garlic Lime Dipping Sauce - Loved itBaked Sweet Potato Fries with Ginger Peanut Dipping Sauce - Loved itGarlicky Lima Bean Spread - Loved itGarlicky Creamy Vinaigrette - Loved itStraightforward Coleslaw - Loved itCarrot Cayenne Coleslaw - Loved itChilled Citrus Broccoli Salad - Loved itRoasted Red Potato Salad with Parsley Pine Nut Pesto - Loved itChilled and Grilled Okra, Corn, and Heirloom Tomato Salad - Loved itGumbo Z - Loved itSimple Seared Green Beans - Loved itGrilled Asparagus with Rosemary Sea Salt - Loved itGrilled Corn on the Cob with Spicy Garlic Miso DressingSauteed Jalapeno Corn - Loved itSweet Coconut Ginger Creamed Corn - Loved itRoasted Root Vegetables with Roasted Garlic Lime Dipping Sauce - Pretty goodRoasted Sweet Potato Puree with Coconut Milk - Loved itWilted Swiss Chard and Spinach with Lemon Tahini Dressing - Loved itNot Too Dirty Rice - Loved itBaked BBQ Black Eyed Peas - Loved itBlackened Tofu Slabs with Succotash Salsa - Loved itAs much as I love this book I probably would not recommend it to the new vegan, nor would I recommend it to anyone who isn’t an adventurous eater. For those seasoned vegans who love to cook and love a good culinary journey however I think this would be a welcome addition to your collection.
This book scratches that itch I get sometimes for the fried stuff with gravy on it I grew up on. To me, it's kind of two good books smashed together. There's the recipes and then there's Bryant Terry's philosophy on wasting little, buying locally and eating seasonally. My favorite recipes so far are the Gumbo Z, creole hoppin' jean, citrus collards, smothered seitan medallions, and mixed mushroom gravy. They are all seriously good, beautifully-seasoned, and will make you glad you spent the time making them, which is good, because you will spend some time making them. The best recipes in this book are fairly complex and time-consuming, but it's hard to argue with a recipe for collard greens that my kids like.
As a West Coaster currently living on the East Coast, this book was my basic introduction to Southern food. Terry has done a good job converting this person to eat these foods more often.What I like:The format of the book is super organized, which really aids the reader in finding recipes without a lot of flipping. The Table of Contents lists everything with page numbers and the index is handy when just looking up an ingredient.Each recipe comes with a suggestion of certain music and a story. It gets people into certain frames of mind, which elevated the meal from food into an experience. There are also a lot of notes that range from practical to interesting facts.The food is really delicious with a lot of bold flavors and interesting textures. Bonus points for the chapter on condiments, sauces, preserves, and pickles. I actually started growing my own habanero peppers for the hot pepper sauce, which is really good with almost anything (unless you're a person who doesn't like spicy)."Waste" from one recipe is turned into another. For example, the stems from the collards in the recipe for Citrus Collards with Raisins Redux, but are used strictly for the Collard Confetti (and can be applied to *any* leafy green in which the stems are removed).Recipes range from super simple to complex so there's always an occasion to cook something from this book.What I didn't like:Some of the recipes need other recipes to be completed. I really don't mind extra cooking most of the time, but those types of recipes always get lowered on my priority list of ones to try simply because of the time factor making an extra dish involves. I have to say that in addition to the extra steps involved, these are some of my least favorite dishes in terms of the flavor.Being new to this type of cuisine, I would have appreciated more notes on which dishes go really well with others. There are a few times he makes this suggestion, but I just wish it happened more frequently.The over-reliance on coconut oil to fry things. I realize the perception is Southern Food = Fried Food, but with healthy in the title I was hoping for an alternative step on a recipe. For example, have the original recipe in tact with the frying, but also note that if you want to bake something, this temperature for this amount of time should be sufficient. Most of us that would rather bake than fry know the results aren't going to be as crispy and flavor-packed, but we can live with it as an everyday dish and decide to fry once in awhile. :)***Things to note:If you live in an area that does not have specialty markets, some of the ingredients may be hard to find, such as miso and kombu.
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