Vegan Soul Kitchen: Take 1

I’ve had a few minutes of free time on my hands lately, and I’ve found myself dedicating that time to reading cookbooks. It’s a sure sign of cookbook love when you find yourself browsing through one for hours on the couch, mug of warmed peppermint chocolate soymilk in hand, and cat on lap [or insert animal companion or blanket of choice here]. The latest ‘new’ book to come into my life is Vegan Soul Kitchen by Bryant Terry. I’ve made one meal so far, as pictured below, and here are a few quick things I’m digging about this book already: the spices, the recipe format, the recommended pairings and musical selections, and southern drink concoctions. Frozen Memphis Mint Julep? I don’t care that it’s December; that sounds perfect, year round.

Next up, I’m looking forward to trying the Whole Grain Mustard & Cornmeal Seitan Medallions (now, what seitan recipe to use? hmmm) and the Cajun-Creole Coated Tempeh Pieces with Creamy Grits soon! Who’s coming over for dinner?

Take 1: Cajun Tofu, Greens with Tahini (I used purple kale) and Coconut Brown Rice

Thank You, Vegan Soul Kitchen

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6 thoughts on “Vegan Soul Kitchen: Take 1

  1. Pingback: Tweets that mention Vegan Soul Kitchen: Take 1 « Get Sconed! -- Topsy.com

  2. I will agree with A-K–the cajun-creole tempeh and grits is, indeed, amazing. Also, the orange-orange pekoe tea is an incredible drink recipe and never fails to win people over as well as the lavender lemonade. but really, VSK has to be one of my all time favorite cook books. i have made most of the recipes in the book and every single one has always come out deliciously outstanding. Bryant Terry is awesome!

  3. One of my favorite things to do is to sit down with a cup of coffee at Barnes and Noble and peruse the vegetarian cookbooks! As a child, I would watch my mother read cookbooks, and wonder what she found so interesting! Now I know!

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