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Vegan Soul Kitchen Vegan Soul Kitchen, ISBN 9780738212289 and books by Bryant Terry on sale at thebookshelf.co.nz 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. Terrys 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. About the AuthorBryant Terry is an award–winning eco–chef, food justice activist, author, and Food and Society Policy Fellow. He co–authored Grub: Ideas for an Urban Organic Kitchen and has a column ("Eco–Soul Kitchen") on TheRoot.com. He lives in Oakland, California.
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 "Vegan Soul Kitchen")