Cookin' Crunk: Eating Vegan in the Dirty South [Paperback]

Bianca Phillips (Author)

Book Description

Publication Date: August 27, 2012

“Crunk” is a Southern slang term that means “to get excited.” Keepin' it real and makin' it fun, vegan blogger Bianca Phillips adopted the Southern slang term to convey passion and pride for her heritage and the down-home food she was raised on.
By incorporating country staples (beans, corn, and fresh produce) that have been the basis of Southern cooking for generations, Bianca offers no-frills, no-nonsense soul food dishes with a wholesome twist. These family classics, minus the meat, eggs, and dairy products, help keep traditional Southern foodways alive while allowing vegans, vegetarians, and anyone who cares about healthful eating to enjoy this satisfying down-home fare.
From cheese-free Ro*Tel dip and country-fried tempeh steak to eggplant jambalaya and smoky stewed okra and tomatoes, Cookin’' Crunk offers plenty in the way of classic Southern comfort food. There's also a bounty of sweet treats that includes cobblers, bread pudding, dark chocolate bourbon pecan pie, and peanut butter and banana "Elvis" cupcakes.

Editorial Reviews

Review

"Go for a road trip through the Dirty South, vegan style. Cookin' Crunk gets me in the mood to mess up my bib with barbecue and grits!" --Isa Chanda Moskowitz, author of Vegan with a Vengeance

"With all the down-home charm and wit of the South, Cookin' Crunk proves that veganism doesn't have to stop at the Mason-Dixon Line. In this joyous salute to her roots, Bianca Phillips offers up a mouthwatering collection of traditional Southern recipes and skillfully combines the nutrition and compassion of veganism with the comfort and decadence of good ol' Dixie." --Colleen Patrick-Gourdreau, author of The Joy of Vegan Baking

About the Author

Bianca Phillips has been piddlin'’ around her mama’s and granny’s kitchens since she was knee-high to a grasshopper. She didn'’t have any fancy culinary training, but is a firm believer that great Southern chefs learn to cook from the soul. The Arkansas native and current resident of Memphis, Tennessee, has a background in journalism and works as an associate editor at the Memphis Flyer, an alternative newsweekly.

Product Details

• Paperback: 160 pages
• Publisher: Book Publishing Company (TN) (August 27, 2012)
• Language: English
• ISBN-10: 1570672687
• ISBN-13: 978-1570672682
• Product Dimensions: 8 x 0.6 x 9.3 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (25 customer reviews)
• Amazon Best Sellers Rank: #16,901 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Most Helpful Customer Reviews

38 of 38 people found the following review helpful

5.0 out of 5 stars Delicious! September 14, 2012

By Joni

Format:Paperback|Amazon Verified Purchase

This book is really awesome. Last night alone I made 5 separate recipes in about an hour and a half in order to make dinner.

The marinade for Tofu Chicken alone is reason enough to buy this book.

I made the Fried Tofu Chicken Wafflewiches with Maple-Mustard Sauce (on page 64) which required a few other sub recipes, and man, was I impressed! The Savory Sandwich Waffles came out crisp and golden on the outside, while soft and tender on the inside. The Southern Fried Tofu was crispy, and just the right amount of salty, and the Maple-Mustard Sauce, had me lickin' my fingers. (I plan on making a huge batch of that to use as salad dressing in the near future.)

The recipes are simple to follow, straightforward and packed full of flavor. Bianca's love for the South shines through in the food, with lovingly recreated childhood favorites, and new takes on Southern Classics.

26 of 27 people found the following review helpful

5.0 out of 5 stars Easy and Unique September 7, 2012

By texasdes

Format:Paperback|Amazon Verified Purchase

I really love this cookbook. It's easy to follow which for me is a must. And I love the idea.. home cookin' but veganized. If I could change anything at all it would be to add more pictures. The photos she does have are fantastic. Also, I follow a semi low carb diet and the nutritional info at the bottom helps me choose what foods I can eat. Eating low carb is difficult when you're a vegan but this book has a TON of options for me. Overall it is a great buy. Hopefully her next book will have more pics :)

20 of 22 people found the following review helpful

5.0 out of 5 stars southern food at its best - which just happens to be vegan! September 15, 2012

By John P. Plummer VINE™ VOICE

Format:Paperback|Amazon Verified Purchase

Bianca Phillips' new book is a fantastic contribution to both vegan and southern cooking. Her recipes are straightforward and pantry-friendly, but with first class results. I have been anxiously awaiting this book ever since the author brought a test version of her pimiento cheese to a vegan gathering last year. I did not realize how much I had missed pimiento cheese, and the Cookin' Crunk version really hits the spot! The Baked Tofu Fish Fry, the Southern Fried Tofu Chicken, and the Country-Fried Tempeh Steak more than live up to their promise. One Sunday, we made a Mandarin Orange Cobbler which was completely amazing and gone before lunch! The Cream of Mushroom and Cream of Celery soups are so good on their own that you may find it difficult to hold part of them back to use in casseroles. Nutritional information accompanies each recipe, and most are surprisingly healthy with no loss in flavor. If your great-aunts and third cousins are coming over for supper, get a copy of this book, and they will be very impressed with your fine cooking!