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

This was my first Bryant Terry Cook books. I bought it because I was intrigued by the concept of re-mixed, veganized Soul Food. At the time I didn’t know all that much about Soul Food as a cuisine or culinary tradition but I fell in love with the book anyway. Over the years I’ve become more familiar with the Southern cooking traditions, and that continued familiarity only makes me love this book more. Yes, it isn’t a book full of traditional soul recipes, yes some of them can be laborious or time consuming, yes some of them use ingredients that are probably not common to your pantry - but can easily be found in a speciality shop or via Amazon - and yes, oil, salt, sugar, flour and soy are all used throughout the book - but the recipes speak for themselves. Not every single one Is stand out, but many of them are, and many of them provide unique flavor profiles or textures. A lot of them combine foods I wouldn’t normally think to combine leading to really interesting and satisfying results. Despite some of the ‘draw-backs’ mentioned above, this book really gets me excited about cooking, and I love the journey that Terry takes you on. His introductions provide a lot of really interesting information, his passion for cooking and culture is apparent, and you gotta love his music selection. There’s just something about this book that makes me smile, like an old friend. The soul in the food may not be traditional, but the soul in the book is palpable and I appreciate the time and energy Terry put into this book.My only real complaints are that I don’t particularly care for the layout which is a little busy for my taste. I also hate when recipes are split across two pages. Also I wish there had been more pictures. There are some black and white photos throughout the book, and then an insert of a few color photos in the center - none of which really do the food justice. Another thing some may wish to consider before purchasing the book is that no nutritional information is given for the recipes.I wish I had the time to make more of the recipes but so far these are the ones I’ve gotten around to,Citrus Collards with Raisin Redux - Loved itUncle Don’s Double Mustard Greens and Roasted Yam Soup - Loved itOpen-Faced BBQ Tempeh Sandwich with Carrot Cayenne Coleslaw - Loved itLavender Lemonade - Loved itRoasted Plantain Pieces with Garlic Lime Dipping Sauce - Loved itBaked Sweet Potato Fries with Ginger Peanut Dipping Sauce - Loved itGarlicky Lima Bean Spread - Loved itGarlicky Creamy Vinaigrette - Loved itStraightforward Coleslaw - Loved itCarrot Cayenne Coleslaw - Loved itChilled Citrus Broccoli Salad - Loved itRoasted Red Potato Salad with Parsley Pine Nut Pesto - Loved itChilled and Grilled Okra, Corn, and Heirloom Tomato Salad - Loved itGumbo Z - Loved itSimple Seared Green Beans - Loved itGrilled Asparagus with Rosemary Sea Salt - Loved itGrilled Corn on the Cob with Spicy Garlic Miso DressingSauteed Jalapeno Corn - Loved itSweet Coconut Ginger Creamed Corn - Loved itRoasted Root Vegetables with Roasted Garlic Lime Dipping Sauce - Pretty goodRoasted Sweet Potato Puree with Coconut Milk - Loved itWilted Swiss Chard and Spinach with Lemon Tahini Dressing - Loved itNot Too Dirty Rice - Loved itBaked BBQ Black Eyed Peas - Loved itBlackened Tofu Slabs with Succotash Salsa - Loved itAs much as I love this book I probably would not recommend it to the new vegan, nor would I recommend it to anyone who isn’t an adventurous eater. For those seasoned vegans who love to cook and love a good culinary journey however I think this would be a welcome addition to your collection.

Liked it all.

VSK isn't just a 'cookbook'. In his preface, Terry lets the reader know that it's about reclaiming the healthy roots of African American soul food. It's reminding brown and black folk, kind of what we already know in terms of 'eating better' and 'eating from the land'; reminding us that this philosophy of healthy good eating isn't "new"; that it existed before the big shift in the USA to highly processed foods that have infiltrated and become an 'every day' staple in many communities of color/low income communities.Just picture a book that is about rejuvenating the soul through some hella good tasting food, not based on fake or mock meats, but rather fresh tasty delights.And imagine a book that, when you open the pages and begin reading, is inspired by USA soul culture and music. Terry literally has a soulful 'soundtrack' to this book. With his recipes, he will advise you what song will vibe the best while cooking and eating his recipes.I firmly believe that, unlike many recent alternative cook books that have come out, Terry's book is literally about a food justice that centers on the physical and emotional needs of many folk-- particularly the black and brown communities in the USA who are at the highest risk for nutritional-related diseases-- yet is still accessible and useful for ANYONE who just wants some good food. He doesn't preach or proselytize. He comes from a place of love and non-judgment. He has witnessed our brown and black communities suffering, simply because of how we eat and what we are unable to have access to (usually due to race and class issues). This is a man who simply wants us to know that yes, you can have your corn bread, collard greens, and yams AND decrease your chances for diabetes, heart disease, hypertension, obesity, etc- and it tastes fantastic!To support Terry's book is to support a part of the the alternative food movement in the USA that is generally ignored by the status quo. Basically, within the mainstream, it is assumed that everyone is middle class and has the transportation, financial, and educational means to access healthier and tastier foods. The mainstream food movement generally doesn't have to think about these social justice issues...Terry thinks about it. Terry's heart is entrenched in making his soul food philosophy available to, and a reality for, those that the middle class alternative food movement doesn't necessarily speak to. Mr. Terry will certainly break open new ground with this book.

He probado varias de las recetas y el resultado es muy sabroso. Pero rara vez saco este libro por que la falta de fotos hace dificil inspirarse a cocinar. En algunas he notado que faltan especificaciones en los pasos; por mi experiencia en la cocina he podido deducir que sigue, pero si creo que hace falta mas detalle para principiantes.Repito, las recetas son buenas, pero creoq ue le falta ese extra de fotos para que sea un libro que te inspire a cocinar.

My goodness do I love Bryant Terry's recipes. They are easy, inexpensive, and they work. Very flavorful and vibrant, no vegan health-food aftertaste. I also have his Afro-Vegan (recommended!), and I love building whole menus from these books when I have people over. There are lots of basic things that have found a permanent place in my kitchen: cashew cream, his blackening seasoning, his barbecue sauce (actually now it's /my/ barbecue sauce). I wish this book had more pictures, as I tend to find them useful for picking dishes out at first, but now that I've really worked my way through the book it doesn't matter so much anymore. Afro-vegan has more pics if it matters to you. He also has a very pleasant "voice" that shines through in the commentary on the recipe.

This book offers unique items. It is great for Mardi Gras Parties or any time Quick and very easy recipes !

I don't often leave reviews but this book is great. Initially on opening the long awaited parcel, I was quite disappointed as I like to see a yummy looking picture and be inspired to recreate it, and these recipes have no images alongside it, just a couple in the middle of the book. Also, I groaned at seeing a section on Seitan and Tempeh, which I have no idea of. And yes the reccomendations for music are a bit strange.But honestly, give the recipes a go, they are really good and have inspired me to get a good stock of spices and condiments in to create the lovely dressings. Even my carnivorous husband and teenage son have given me good feedback on the side dishes. The carrot-cayenne coleslaw is good despite being made without mayonnaise, and the cumin and caramelised onion mash is a winner. I've also made the crisp green beans with roasted shallots and walnuts, and I'll be picking up cornmeal on the way home to create another dish. Happy eating :)

Es un cookbook brillante y mas divertido que el resto de los libros de este tipo. Aunque las recetas son increíbles, la calidad del libro físicamente no es lo mejor y en mi opinión debería tener fotos como referencia.