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The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus Paperback – January 24, 2012

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Editorial Reviews


Props for Bryant Terry:

San Francisco Bay Guardian, Best of the Bay Awards 2012, “Best Cookbook Cheftivist”

The New York Times

“This young food activist make Southern cooking healthy and cool.”

Alice Waters, chef, author, and proprietor of Chez Panisse
“Bryant Terry knows that good food should be an everyday right and not a privilege.”
Raj Patel, author of The Value of Nothing and Stuffed and Starved, October 16, 2011
“Bryant Terry is a culinary muse unlike any other. His great gift is to reconnect us with the radical joy that food brings, making inspired vegans out of us all.”
Adam Mansbach, author of the #1 New York Times bestseller Go the F*ck to Sleep, October 17, 2011
“Bryant Terry’s funky, flavorful cuisine is remixing our diets—he’s the Pete Rock of collard greens. This is more than a cookbook; it’s a call to action, a recipe for a more just and delectable world.”
Isa Chandra Moskowitz, coauthor of Veganomicon, November 2, 2011
"Bryant Terry's recipes manage the impossible: everyday cooking that is approachable and homey, yet always creative, flavorful and never mundane."
JET Magazine, 1/23/12
“The book is overflowing with great entrée ideas”


“[Terry’s] “best book yet.”
Jose Mercury News, 2/13/12
The Inspired Vegan is loaded with unexpected delicacies”
Publishers Weekly, 2/20/12
Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks.”
Library Journal, 2/15/12
“Terry’s follow-up to his excellent Vegan Soul Kitchen lays bare the many inspirations behind his creative vegan cuisine. Each of 12 seasonal menus begins with a quote and a story, and Terry lists book and music recommendations in sidebars. This approach, while unconventional, offers an intriguing way to connect to Terry’s recipes…Highly recommended for vegans who like to entertain.”
Tuscan Citizen, 2/24/12
“This is more than a collection of recipes…it is a sassy collage of stories, music, art, and of course, delicious vegan cuisine.”

Technorati, 3/6/12
“A fabulous mix of African-American, Southern, and vegan recipes and menus that reminds us of what it means to miss New Orleans.”

VegNews, April 2012
“Flipping through The Inspired Vegan is more like sitting on a barstool next to Terry while he works away at the kitchen counter. The sheer amount of information included in the book is impressive on its own—each recipe comes complete with a soundtrack and recommended book or film…This book could be a course for college credit, and should be. Oh, and it happens to have stop-in-your-tracks recipes…Terry’s passion of for justice comes through just as clearly as his enjoyment of open, delicious food and the combination works wonderfully. This is a book you’ll want to spend time with, put down, pick up, splatter sauce on, plan parties from, and share with everyone you know.”
Taste for Life, April issue
“Soulful approach to healthy living…Terry offers recipes that can bring people together in the celebration of healthy, delicious food"
Portland Press Herald, 9/12/12
“A sustainable-food and social-justice activist, Terry brings a unique culinary vision to vegan food with simple, approachable recipes that offer a down-home, soul-food flavor.”

About the Author

Bryant Terry is an award-winning chef and food justice activist. He is the author of Vegan Soul Kitchen, and coauthor of Grub: Ideas for an Urban Organic Kitchen with Anna Lappé. He lives in Oakland, California with his wife and daughter.


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Product Details

  • Paperback: 240 pages
  • Publisher: Da Capo Lifelong Books (January 24, 2012)
  • Language: English
  • ISBN-10: 0738213756
  • ISBN-13: 978-0738213750
  • Product Dimensions: 9 x 7.3 x 0.7 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Best Sellers Rank: #78,095 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

44 of 49 people found the following review helpful By Matthew C. Halteman on January 13, 2012
Format: Paperback
The word "cookbook" simply doesn't capture the multivalent wonder that is Bryant Terry's *The Inspired Vegan*. This book is better described as a manifesto on how to re-imagine the growing, preparing, and eating of creative, nourishing, compassionate food as transformative activities that propel us toward individual and communal flourishing. Expect to be dazzled as you leaf through his gorgeous recipes that are somehow still simple to prepare, his micro-essays that expose the intertwined oppressions of animal exploitation and institutional racism without a whiff of self-importance, and his selection of musical accompaniments that enable one to hit that kitchen-prep groove without ever losing sight of the fact that eating is always already a political act--that the autonomy that one realizes (or does not realize) through good cooking is a big part of the difference between striving and barely surviving in someone else's system and experiencing material and spiritual fulfillment on one's own terms. Here is the work of a rare and true philosopher--a person who has found a way to materialize our best ideas into the lived pursuit of wisdom in our daily lives. In crafting this exciting, unpredictable, bracing bricolage of food, wisdom, music, beauty, compassion, and justice, Bryant Terry mobilizes six of life's most compelling forces toward the end of lifting creatures up in the everyday--one and all, human beings, animals, and the planet. Astounding!
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17 of 18 people found the following review helpful By poppytrail on April 10, 2012
Format: Paperback Verified Purchase
I have only tried one full meal from this cookbook but it all looks so good and what I did cook was stellar. I cooked an Indian inspired meal of asparagus and sweet potato curry, saag and tofu, and yellow rice. His spice suggestions were so good. So well seasoned and flavored and rich in flavor but still fresh. The biggest tip I have taken so far is baking the tofu cubes with oil and spices. This achieves a nearly fried crisp without all of the fuss of the tofu sticking to the pan on the stovetop. Since the cookbook is broken up by giving recipes for a full meal, the one thing that would make this cookbook super cool would be a run down of how to multi-talk the cooking. You can do this yourself by flipping between the recipes and checking for duplicate ingredients to prep at once but having it all laid out would be handy. It's not a deal breaker by any means though. Many of the recipes set within full meals can easily be meals on their own as well. I'm looking forward to delving deeper. I can tell already that his spice and flavor profiles are much different that anything other cookbook I have (which is great!)
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17 of 19 people found the following review helpful By Kali Fields Williams on February 11, 2012
Format: Paperback Verified Purchase
Quite simply, this book is gooood! Tonight I made the Roasted Winter Vegetable Jambalaya and Wilted Dandelion Greens with Hot Garlic Dressing and Garlic Chips (The Savory Grits and the Garlic-Braised Gai Laan are on deck for tomorrow!). Test of success? Getting new food past my finicky little ones. Verdict? They loved it!

As a homeschooler, I was particularly thrilled by the learning presented in 'The Inspired Vegan'. Yes you can learn new and delicious recipes (Recipes which actually work, by the way). But you can also learn a bit about seasonal eating, about other political and food activists and about ideas around community building. I love the addition of like-minded websites following each mini-chapter. And the suggested music and book recos!

Seriously, 'The Inspired Vegan' could serve not only as an awesome cookbook, but also as a fantastic resource for teachers and students alike! Bravo Mr. Terry!
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12 of 13 people found the following review helpful By Indy on May 28, 2012
Format: Paperback
Both The Inspired Vegan and chef Bryant Terry's earlier The Vegan Soul Kitchen are in the frequently-used cookbook section of my personal cookbook library since I bought them. His recipes have been praised by Annemarie Colbin, PhD, founder of the Natural Gourmet Institute for Food and Health, a program from which Bryant graduated.

I have tried many recipes for collard greens, which always ended up tasting too bland and too chewy. His White Wine-Simmered Collard Greens recipe tastes great! I used sake instead of the wine (white wine gives me killer headaches) and the result was remarkably good! (The alcohol cooks off the food, so that only the flavor remains.)

Sure, it's unusual to see a suggested soundtrack and readings for each recipe, but food has always existed in a cultural matrix. I'm interested in the music and reading suggestions ... and I am a white person. I wasn't aware of most of these music and book titles, so it's good to learn about them.

The recipe for saag tofu is very creative, and again it tastes great! The next recipe I want to try is his recipe for grits.

In his "Basics" section, I agree with his advice on how to soak rice (cook it in the water it is soaked in). If you toss the soaking water, you will be tossing out 100% of the vitamin B-1 and other water-soluble nutrients. I agree with every point he makes in the Basics section, in fact. This chef knows his human nutrition, and his recipes are that rarity of being flavorful without being loaded with unhealthy ingredients. He includes both creative new versions of old favorites (Johnny cakes, tortillas, a number of rice dishes, gai lan (it's my favorite green veg!), and jambalaya), plus intriguing new recipes for vegetables that are too-infrequently used (beets, celeriac, asian pears, black sesame seeds, and mustard greens).
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