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