Terry’s new recipes have been conceived 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, 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, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.
Editorial Reviews
From Publishers Weekly
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Review
“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!”
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More About the Author
--new york times
Bryant Terry is an eco chef, food justice activist, and author of Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine (Da Capo/Perseus March 2009). His interest in cooking, farming, and community health can be traced back to his childhood in Memphis, Tennessee, where his grandparents inspired him to grow, prepare, and appreciate good food.
He is currently a fellow of the Food and Society Policy Fellows Program, a national project of the W.K. Kellogg Foundation. His first book (coauthored with Anna Lappe, foreword by Eric Schlosser), Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin 2006), is a winner of a 2007 Nautilus Award for Social Change.
Bryant's work has been featured in Gourmet, Food and Wine, The New York Times Magazine, The San Francisco Chronicle, and many other publications. He completed the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City and he holds an M.A. in American History from New York University.
www.bryant-terry.com
Customer Reviews
Terry doesn't appear to be vegan anymore but he does know what he's talking about as he was vegan in college and knows all about the health benefits as well as compassionate reasons for being vegan, and this guy can cook! If not for the Gumbo poem on page 92 about sea creatures in a meal "... a mound of sea creatures, a crab leg reached over the lip ...", I'd have given this book 5 stars. I just thought it was an inappropriate poem for a vegan cookbook. You wouldn't throw in a poem about pork in a Muslim or Jewish cookbook now, would you ? Vegans and vegetarians, don't let that poem stop you from buying this book though. It's still a great cookbook for anyone who loves soul food, or anyone like me who now calls the south their home.
The recipes are simple and really delicious. This is distinct from other vegan cookbooks in its use of flavors. Read more
