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Best Strategies for Soulful Vegans 

Vegan Soul Kitchen by Bryant Terry

As an NYU grad student committed to social issues, Bryant Terry also was devoted to food. How to combine the two? By becoming an eco-chef, saving the Earth, and feeding its people — and teaching them to feed themselves well. In 2002 he founded b-healthy!, a project aimed at helping young Americans foster sustainable food systems. The following year, invited to contribute a recipe to an anthology, Terry wanted his creation to have "the texture of an autobiography." So he "dug deep to come up with a dish that had some Memphis Soul (my past) mixed with Brooklyn Boom-Bap (my present) finished off with a squeeze of Oakland Free-Range Funk (my soon-to-be future)." The result was a "bright, bold, and sexy ... modern and chic" collard-green "confetti" with olive oil, orange juice, and raisins. This inspired a book of his own, this year's Vegan Soul Kitchen. "I do realize that veganism — the avoidance of meat, poultry, seafood, eggs, dairy products, and honey — is antithetical to the way that African American and Southern cooking has been constructed in the popular imagination over the last four decades," Terry admits. But his Coconut-Ginger Creamed Corn, Red Beans with Simmered Seitan, Pan-Fried Grit Cakes with Caramelized Spring Onions, and hundred-plus other recipes make a strong case for forgetting bacon.
(Sorry, no information is currently available for other years in this same award category.)


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