- Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine,food,organic,stews,peas,protien,sweetpotato,tofu,beans,grits,oats,ancient grains,rice,spring,summer,roots,winter,squashes,
Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
Product Description
The plain name of feeling matter brings thoughts of unclean schedule and obstructed arteries. Bryant Terry offers recipes that yield discover onerous briny and civilised sugar, “bad” fats, and unwholesome preparation techniques, and yield in the down-home flavor. Vegan Soul Kitchen recipes ingest fresh, whole, high-quality, flourishing ingredients and preparation methods with a pore on local, seasonal, sustainably upraised food.Terry’s newborn recipes hit been planned finished the prism of the Africa… More >>
Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
I haven’t had a chance to cook from this book, but the recipes look tasty.
Vegan Soul arrived in like new condition, however, I haven’t had an opportunity to use it yet. The book was not exactly what I expected but that had nothing to do with the purchase and delivery of the book. I am still looking forward to using it soon.
Cons: I wouldn’t eat majority of this stuff. Throughout the entire book, I only found four things I wanted to cook: black-eyed pea fritters with hot pepper sauce (only because the picture looked good), candied walnuts, roasted potato and mixed greens gratin, and little banana-maple pecan cornbread muffins. When I look in vegetarian or vegan books, I like to find lots of recipes with tofu, but I was disappointed to only see two, and they were two I wouldn’t want to eat. Some stuff just flat out didn’t go together or sound too incredibly sweet (ex. baked sweet potato fries with ginger-peanut dipping sauce; caramelized grapefruit, avocado, and watercress salad with grapefruit vinaigrette; rosemary-roasted tofu cubes; sweet cornmeal-coconut butter drop biscuits; coconut-pecan pralines). I’ve also browsed different recipes in vegetarian and vegan cookbooks, and I never read anything about sitting a heavy object on tofu for an hour. When it’s frozen and then refrigerated, it crumbles, which makes it difficult to make one of my favorite dishes–jerk tofu that is shaped into squares. It also wouldn’t have hurt to have more pictures, even small color images if not full pages.
Pros: I’d never considered trying tempeh and didn’t care for seitan the first time I tried it, but there are quite a few recipes for it, so I may give it another shot. What I did like about this book though was the history and ingredients that made lesser known foods, which I knew nothing about. I also enjoyed the musical and movie selections.
Was it the ideal cookbook? No, I like the The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean much better, but everybody has different tastes.
I enjoyed the this cookbook! I have read through most of the recipes and tried two so far. How great it is to enjoy your favorite meals with a healthy spin.
For anyone looking for veganized soul food recipes of the past, then don’t purchase this book. It should have been titled, “The New Revised Soul Food Book for Vegans.” I didn’t find one single soul food recipe which had been veganized. In fact, the recipes were unfamiliar, strange and not representative of soul food at all, especially for those who live in the south, which I do. In fact, I live in Memphis, the author’s hometown. Obviously, his time spent living out of Memphis has clouded his memory on soul food. The subtitle of his book is accurate: Fresh, Healthy, and Creative, with an emphasis on Creative! S all those looking for true genuine vegan soul food recipes, please beware when purchasing this book, because you will not find them here! Look in your old cookbooks and veganize the recipes yourself and possibly publish it so we can have a true vegan soul food cookbook.