Vegetarian Star

Bryant Terry

Food justice champion and eco-chef Bryant Terry doesn’t use any animal products in his recipes, but the author of Vegan Soul Kitchen would prefer to keep the “V” word out of conversation.

He told Oregon Live why:

“One of the things people associate with vegan cuisine are all those processed “meat” products, like textured vegetable proteins, which I avoid entirely. I just like cooking with real food. I want people to really understand that when they’re eating plant-based, real foods it’s flavorful, delicious and healthy. That’s why I originally didn’t want my book labeled “vegan.” It’s a good way to encapsulate what I’m doing, but it’s also limiting because it’s bigger than veganism. It’s about this rich history and tradition of African Americans, and people in the South eating good, local, seasonal food. I think people need to understand that since the perceptions of African American and Southern cooking are so negative.”

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Vegan Soul Kitchen by Bryant Terry

When Bryant Terry, author of Vegan Soul Kitchen and co-author of Grub: Ideas for an Urban Organic Kitchen, with Anna Lappe became vegetarian, he was one of the most militant people in the world.

“It caused so much stress and conflict in my home,” he said at the Changing Courses: Race, Class, Sustainability and Food lecture at Arizona State University.

He went so far as to bury a whole chicken in his mother’s front yard so she couldn’t cook it.

Wow.

It’s recommended you eat “foods from the ground” to be healthy, but you can never make chicken grow from it.

Terry said that when cooking with oils, put spices like garlic in the oil before heating it.

And don’t expect to substitute tofu for every meat recipe–sometimes you have to get creative.

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Vegan Soul Kitchen author Bryant Terry instructs how to properly roast your tofu in this recipe for Rosemary Roasted Tofu Cubes.

“Most people are used to eating tofu with a soft texture,” Terry says in the video.

“Roasting is a dynamic way to give it a crispy texture on the outside and creamy on the inside.”

Flaccid tofu no more!

Watch the clip so the next time you make tofu for your friends and family, they’ll beg you to disclose how you got that crunch.

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In The Green Kitchen: Techniques To Learn By Heart. Author: Alice Waters.

Local and sustainable food champion Alice Waters has gathered 30 different chefs to contribute to her latest book, In The Green Kitchen: Techniques To Learn By Heart.

You’ll recognize some of the vegetarian contributors, such as Vegan Soul Kitchen author Bryant Terry, which may explain why Waters, although not vegetarian, has compiled a collection of recipes and techniques helpful to the mixed eating household or individual.

As Treehugger states in their Weekday Vegetarian Feature, “This is also a terrific book if you are eating less meat. There are recipes for meat and fish here, but there are many more recipes featuring beautiful produce, beans, eggs, breads and pastas.”

The theme for In The Green Kitchen is simplicity, both in recipes and technique, so there’ll be no need to stock items for a 30 ingredient dish.

Besides Terry, other contributing authors include Anna Lappé.

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Vegan Soul Kitchen by Bryant Terry

Bryant Terry, chef, food activist and author of Vegan Soul Kitchen, has offered his thoughts on getting people to eat better.

Terry describes the process as starting from the “visceral” and ending at the “political” level. This means appealing to people’s basic needs first by making sure the food on the plate is palatable.

“Visceral meaning that first gut reaction, where you’re sitting around the table and eating delicious food!” he said “We’re working towards good food at the table and ending the negative perceptions around healthy food and a plant-based diet.”

The last stop, of course, is at Capitol Hill.

“The ultimate goal is towards helping people organize to make policy changes. That means supporting small farmers who are doing things right, and not continuing to support the large-scale producers who damage the public health. And then actually following through with that [on a greater scale] by getting the populace to put pressure on the policymakers.”

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Vegan Soul Kitchen by Bryant Terry

February is Black History Month in the United States and Canada and what better way to celebrate than by highlighting black individuals setting an example by making healthier choices for animals, the planet and themselves.

Bryant Terry is a food activist, chef and the author of Vegan Soul Kitchen: Fresh, Healthy and Creative African American Cuisine.

His writings and recipes have appeared in eco-themed magazines like Vegetarian Times and Yoga Journal, but he has also garnered mainstream attention in the New York Times and Food and Wine.

Vegan Soul Kitchen takes the heart of African and Caribbean cuisine and gives it a lighter carbon footprint by removing animal ingredients from recipes such as Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits and Sweet Cornmeal-Coconut Butter Drop Biscuits.

Although he completed a program at the Natural Gourmet Institute for Health and Culinary Arts, Terry emphasizes he’s a self-taught foodie.

During an interview with EatDrinkBetter, Terry said:

“Growing up in Memphis, I spent a lot of time in the kitchen with my grandparents observing them and helping out as much as possible. From early I was picky about what I ate (and everything else), so I started preparing my own meals with fastidious attention, teaching myself as I went along. Studying at the Natural Gourmet Institute refined my culinary skills.”

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