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Saturday, March 14, 2009

Vegan Soul Kitchen Cookbook

Remember when vegan food used to bland, uninteresting, and distinctly non-ethnic? Those days are long gone. Each month appears to serve up a new cuisine made over into vegan acceptability.

The latest is Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine by by Oakland-based eco chef, food justice activist, and author Bryant Terry. His website says:

In this deeply personal and cutting-edge cookbook, Terry revisits his Southern roots and offers innovative, animal-free recipes mostly inspired by African American and Southern cooking. VSK includes a foreword by cookbook author Myra Kornfeld; beautiful full-color photographs; an original song written by singer-songwriter Don Bryant (the author’s uncle); new poetry by Michael Molina; suggested soundtracks for each recipe; and book, art, and film recommendations.

VSK recipes use fresh, whole, best-quality, healthy ingredients and cooking techniques with an eye on local, seasonal, sustainably grown food. 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: Black-Eyed Pea Fritters with Hot Pepper Sauce; Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Citrus and Spice Pickled Watermelon Rind; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; Sweet Cornmeal-Coconut Butter Drop Biscuits; and Molasses-Vanilla Ice Cream with Candied Walnuts.

You can find a recipe for those Black-Eyed Pea Fritters with Hot Pepper Sauce on the site as well.

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