Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine Epub Free

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

Author: Bryant Terry | Language: English | ISBN: B003OBZODK | Format: PDF, EPUB

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Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine Epub Free
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The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.

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.

Direct download links available for Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine [Kindle Edition] Epub Free

• File Size: 1302 KB
• Print Length: 256 pages
• Publisher: Da Capo Press; Original edition (March 3, 2009)
• Sold by: Amazon Digital Services, Inc.
  
• Language: English
• ASIN: B003OBZODK
• Text-to-Speech: Enabled
• X-Ray:
  Not Enabled
• Lending: Not Enabled
• Amazon Best Sellers Rank: #78,090 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  • #19
    in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Soul Food
• #19
  in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Soul Food

I checked this book out from the library to see how I liked it before buying it. I've tried nine recipes, with mixed results.

The first three recipes were great. I made a meal out of the collard greens, mashed potatoes with cumin and caramelized onions, and rosemary tofu cubes. They were all very straightforward, easy-to-follow recipes (in a world in which vegan cookbooks seem to be taking a turn toward the futzy). I especially liked the collard greens -- the raisins were a nice addition, but I'm not sure the orange juice added anything. Nevertheless, it's my new favorite way to enjoy collard greens. The tofu was great, and really simple to make after the initial investment of dealing with fresh rosemary. The mashed potatoes were delicious (especially with the tofu), although next time I might try throwing a bunch of garlic in there.

The next meal I made was quinoa cornbread and succotash soup. I made the cornbread with whole-wheat pastry flour instead of the expensive quinoa flour that was called for, and it came out nice, although I definitely prefer maple-sweetened cornbread as opposed to agave-sweetened. The recipe was adapted from the amaranth cornbread recipe in The Voluptuous Vegan, and the original recipe will remain my go-to cornbread recipe. However, I did like Terry's idea to include toasted quinoa in the batter, and I think my future cornbread will benefit from this addition as it's the first time I had an enjoyable experience eating quinoa. I made the succotash soup to go with the bread (instead of making the cornbread croutons that the soup recipe called for). It was delicious but next time I'll only puree half of it, as I like a chunkier texture to my soup.

As a cook and food lover with a heart, my choice not to eat animals is the reason I became vegan. "Vegan Soul Kitchen" by Bryant Terry caught my eye for a couple reasons, the main one being that after moving to the South about 3 months ago, I decided that I'd learn to cook southern food. I was raised in Asia, and had absolutely no exposure to either Southern Food nor "soul food", however I loved the vegan soul food that I've had in Seattle over the past year. I was therefore, thrilled to see a recipe for "Open Faced BBQ Tempeh Sandwich with carrot-cayenne coleslaw" on page 12. The ingredients were readily available even here in the South (at Whole Foods and Trader Joe's) and the BBQ tempeh sandwich was absolutely delicious! The only thing that I did differently was to bake my own Focaccia bread, instead of buying it already prepared. The "Minimalist Survival Snack Mix" on page 44 is a great snack when you don't have time for a sit down breakfast, or as an alternative to "not so healthful" snacks sold at the grocery store. My favorite recipe so far is the "Sweet Cornmeal Coconut Butter Drop Biscuits" on page 158. And yes, the recipe is vegan and no "real butter" is used. It's still delicious though!! I can't wait to try the rest of the recipes in this amazing book.

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.

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