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

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

Bryant Terry

Language: English

Pages: 256

ISBN: 0738212288

Format: PDF / Kindle (mobi) / ePub


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.

 

 

 

 

 

 

 

 

 

 

sea salt 4 2-inch cinnamon sticks 2 tablespoons whole cloves 2 large oranges 4 lemons 1 cup apple cider vinegar 1 cup distilled white vinegar • Prepare the watermelon rinds by removing the green skin with a y-shaped peeler or a utility knife and cutting away most of the red flesh with a knife, but leaving a thin coat (keep them as thick as possible). Next, cut as much of the rind as possible into 1-inch cubes (obviously many of the pieces will be odd shapes) until you generate 10 cups of

covered, for 50 minutes. Add 2 teaspoons salt and simmer for another 10 minutes, until softened but still firm. Drain the beans, rinse in cold water for a minute or so, and set aside to cool. Remove the kombu and compost it. • Drain the tomatoes, reserving the cooking liquid, and transfer to an upright blender. • Add the lemon juice, vinegar, garlic, olive oil, chile, ¼ teaspoon salt, 3 tablespoons of the reserved tomato cooking liquid, and the reconstituted tomatoes to the blender and blend

Burden Down” by Margaret Allison & The Angelic Gospel Singers from I’ve Weathered the Storm This Southern classic makes a tasty side dish or a light meal with a salad. 4 large firm green tomatoes Coarse sea salt ½ cup apple cider vinegar ½ cup extra-virgin olive oil plus more as needed 1 cup of Multipurpose Coating for Dredging Foods (page 167) Creamy Celeriac Sauce (page 170) • Preheat the oven to 200°F. • With a serrated knife, remove the stem and blossom ends from the

time. Because the water will be evaporating as the beans are cooking, check them every so often in case you need to add more water. Wait until the last 10 minutes of cooking before you salt your beans, otherwise you will slow down their cooking time. BAKED BBQ BLACK-EYED PEAS Yield: 4 to 6 servings Soundtrack: “Harlem” by Bill Withers from Just as I Am Art: “Portrait of James Baldwin” by Brett Cook-Dizney Book: Notes of a Native Son by James Baldwin (Beacon Press, 1984) This dish

Little Potato and Sweet Potato Pancakes Mafé about Spicy Mafé Tempeh Maple-Almond Granola Chocolate-Granola Pudding Parfait recipe Maple crystals Maple Yam-Ginger Pie Maple syrup Double Maple-Coated Pecans Little Banana-Maple Pecan Cornbread Muffins use Marinade, Mixed-Herb Martini, Fresh Watermelon-Vodka Martini Measuring cups Measuring spoons Microplane grater/zester Minimalist Survival Snack Mix Mint julep, Frozen Memphis Mint Julep Mitchell, Willie Mixed-Herb Marinade

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