My man will roll his eyes-- and possibly reconsider the viability of our relationship (which is based largely on our shared canivorousness)-- when he catches me with my copy of Vegan Soul Kitchen (Da Capo/Perseus 2009), eco-chef Bryant Terry's latest. But I don't think I'll be able to resist this one-- and the sultry, Blue Note-esque cover has
And he has, it seems: citrus collards with raisins; Caramelized grapefruit, avocado, and watercress salad with grapefruit vinaigrette; Jamaican patties with sweet coconut-ginger creamed corn. Yes, yes, and yes, please. Despite having been born into two separate but equal meat-eating traditions-- I take my pepper soup with gizzards and tripe, and my high school graduation party had not yet officially begun until the roast pig was situated on the banquet table-- I occasionally take a dip in the vegetarian pool. And not as a form of detox, either-- just a way to expand my repertoire. Then again, it's only a matter of weeks before I'm Afrique-bound and have no choice but to try and squeeze into my summer gear. So maybe I'd be wise to adopt a more healthful eating regimen, like, yesterday. Or tomorrow.
Or not, as the VSK release date isn't until March. Mark it on your calendar, and call your local bookseller to reserve your copy.
Happy healthy eating.
4 comments:
Sounds delicious! Me and the wifey eat vegetarian 80% of the time. The other 20 is seafood. I love it!
I wish someone would do this for Nigerian Cuisine!
It's always kind of frustrated me how we've been doing the same thing with Nigerian food for centuries no matter how unsuited to our current lifestyles it might be.
I would love to see lighter and sometimes more playful alternatives that involve less strenuous processes.
Or is that my lazy side speaking?
Hi, Bee:
My dad, the Liberian, has an old friend who's been a vegetarian for years and by adapting traditional Liberian recipes, has been able to feast on old favorites. For a while, I was resistant, thinking that the mere idea of vegetarian West African food was akin to egregious crime.
But I've grown older-- and have had more exposure to the possibilities of meat-free cuisine. I'm with you all the way! Maybe you could start tampering in your own kitchen-- you'd probably come up with some good stuff.
The Meat-Free Pepper Soup Challenge...
my homeboy Bryant! yes, I'm definitely carnivore, but the sneak peek at this book has me hungry with anticipation. it is a complete vegetarian resource down to condiments & beverages. so lovely...
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