I am as carnivorous as all get out, but I love this book! I first heard about Bryant Terry on 101 Cookbooks. I noticed he listed cookbooks by Edna Lewis, Alice Waters and Peter Berley in his Favorites List. The Jamaican Veggie Patties on the site looked good, so I previewed and then bought the book. I've never seen a cookbook like this! Bryant matches each recipe to a soundtrack and sometimes a film. He provides unusual recipes that you won't find elsewhere, like strawberry pop and plum ketchup. As cliched as it sounds, you don't miss the animal products. In fact, I enjoy being able to eat soul food in such a new way. Soul food was high in saturated fat for a reason - slaves escaping to freedom would run hundreds of miles through the Underground Railroad. The more energy the food provided, the better. Bryant Terry respects black Southern culture, but he doesn't adhere to it strictly. He uses traditional ingredients such as collards and black-eyed peas in thoroughly modern recipes. He is also very humble and dedicated. I admire his work to improve American diets. Bryant works actively to increase access to fresh, healthy food, especially for children.
I saw an early version of VSK and loved it - the recipes, the unique and personal point of view. the way it encourages the reader to explore a rich culinary realm through a healthy lens.
The book is black and white with color photo inserts and spans 223 pages. If you're interested in fresh, updated, vegan recipes that explore the flavors and richness of African, Caribbean, and African American cuisines, this book is where it's at.
Bryant's Jamaican Veggie Patties have become a favorite - a richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil. It's not really a weeknight recipe, but you can certainly make a batch, bake a couple, and then freeze the rest for easy patties later.
I love this cookbook too! I love the interesting flavors he introduces into his dishes. One of my very favorites is his baked sweet potato fries with peanut ginger dipping sauce. First off, who doesn't love to dip? And secondly, a unique sauce makes it all the more fun! The sauce is made with toasted peanuts (although I didn't have any on hand so I substituted almond butter), fresh ginger, apple juice, agave, cayenne pepper and salt. Yum yum!
I love this book! After eyeing it for a long time, I finally bought a copy last week. So far I have tried 2 recipes: the Roasted Root Vegetable Ital Stew and the Red Beans and Brown Rice with Red Wine-Simmered Seitan. Both were incredibly flavorful and delicious -- Sunday meals that carried over into healthy weekday lunches. And this book is teaching me basics too, like how to make my own vegetable stock and how to cook beans. The stew called for Simple Stock and it was so easy and much better than storebought.
I am excited to try many more recipes, and am going to test out Maple Yam-Ginger Pie (with Coconut Oil pie crust) today...
Thank you Bryant Terry!!
Incredible book that really inspired me to pursue more vegan cooking. Terry not only provides you with amazing, inventive recipes, but gives you a glimpse into his life and background. I love the personal aspects and the music, art and film recommendations. He is spot-on in all counts I've tried.
Top hint with this book: Make the greens. The magnificently simple and vibrant Citrus Collards. Wowza.