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ISBN-10: 0738212288ISBN-13: 978-0738212289Publication Date: March 3, 2009The 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.Terry’s 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.Bryant Terry is an eco chef, food justice activist, and author of Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine (Da Capo/Perseus March 2009). His interest in cooking, farming, and community health can be traced back to his childhood in Memphis, Tennessee, where his grandparents inspired him to grow, prepare, and appreciate good food.He is currently a fellow of the Food and Society Policy Fellows Program, a national project of the W.K. Kellogg Foundation. His first book (coauthored with Anna Lappe, foreword by Eric Schlosser), Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin 2006), is a winner of a 2007 Nautilus Award for Social Change.Bryant’s work has been featured in Gourmet, Food and Wine, The New York Times Magazine, The San Francisco Chronicle, and many other publications. He completed the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City and he holds an M.A. in American History from New York University.www.bryant-terry.com