Vegan Soul Kitchen.pdf

Props for Vegan Soul Kitchen:

Fresh, Healthy, and Creative African American Cuisine

“Bryant Terry’s warm hearted, soulful dishes shout out to you and

me with crackling, lip-smacking goodness. His fresh and sassy way

at the stove puts meat on the bones of the very plants that are sure

to sustain us for generations to come. “

—Peter Berley, author of The Flexitarian Table

“Bryant has written a very creative, original, and musical cook-

book. I look forward to trying out a bunch of these appetizing

recipes. As a teacher, seeing a graduate of the Natural Gourmet In-

stitute succeed so beautifully warms my heart.”

—Annemarie Colbin, Ph.D., founder, The Natural Gourmet

Institute for Health and Culinary Arts, author of

The Whole-Food Guide to Strong Bones

“Bryant Terry transforms age-old black culinary traditions into

what soul food ought to be—food that sustain our bodies, our

earth, our sense of community, and our desire for the delicious.

For the naysayers who resist the audacity of okra or the soft power

of tofu, Vegan Soul Kitchen is the new manifesto that cries out, Yes

We Can give up meat and enjoy gastronomic nirvana.”

—Robin D. G. Kelley, author of

Freedom Dreams: The Black Radical Imagination

“Anyone with soul and good taste will love Bryant’s ‘Afro-Diasporic’

recipes. They’re downright delicious and satisfying. By mixing to-

gether the freshest beats with local, sustainable ingredients and

healthful cooking techniques, Bryant brings to life the festive cul-

ture of celebration that comes from eating this way.”

—Ani Phyo, author of Ani’s Raw Food Kitchen and

Ani’s Raw Food Desserts

“That boy can cook!”

—Ann Peebles, Singer and Songwriter (and Bryant’s Aunt)

“Don’t let the ‘Vegan’ in the title fool you. With food, music, and a

zero waste way with watermelon that yields 6 recipes, Bryant

Te r r y ’s Vegan Soul Kitchen is not just for vegans. Innovative and

taste-full recipes like Sweet Cornmeal Coconut Drop Biscuits, and

Baked BBQ Black Eyed Peas, make it a book for anyone who wants

to eat well.”

—Jessica B. Harris, professor, food historian, lecturer,

and author of ten cookbooks

“As the chef and owner of Farmer Brown Restaurant, I know first-

hand the challenges of bringing soul food to people who

haven’t tried it. If you’re new to this cuisine, Bryant Terry’s recipes

will open your world; if you’re looking for a twist, prepare to be

amazed. All I can say is WOW! Thank you Bryant.”

—Jay Foster, Farmer Brown Restaurant

“A pioneer of the East Coast food justice movement, now hailing

from the West Coast home of progressive food politics—where the

Black Panther Party’s Free Breakfast for Children program made

nutrition a key ingredient of social transformation and where Alice

Waters started an organic revolution—who else but Chef Bryant

Terry could have brought us the finger-licking, ethical eats in Ve g a n

Soul Kitchen . At a moment when food can harm as well as heal, he

has ingeniously re-imagined soul food by going back to the roots

and back to the land. Recipes paired with vintage R&B, praise

songs and poetry remind us that African diasporic cuisine has al-

ways been food for living and a total sensory experience.”

—Alondra Nelson, Yale University, author of Body and Soul:

The Black Panther Party and the Politics of Race and Health

VEGAN SOUL KITCHEN

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