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Soul Celebration

Bring Southern flair to your holiday table with Chef Bryant Terry's soul food supper
Soul Celebration

Pull out those pots and pans, put on a little music, and get ready to prepare a family-friendly feast from Bryant Terry’s flavor-filled cookbook Vegan Soul Kitchen. His creative takes on soul food favorites, such as smothered pork chops (he uses seitan), collard greens, carrot salad, mashed potatoes, and chocolate-pecan pie, will have even old-school omnivores at the table groovin’ on how good an all-veg meal can be.

November/December 2009 p.58

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Butternut Squash-Bartlett Pear Soup

Butternut Squash-Bartlett Pear Soup

Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."

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Citrus Collards with Raisins

Citrus Collards with Raisins

"This is my signature dish," says Chef Bryant Terry proudly. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren’t considered done unless they’d cooked at least two hours."

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Smothered Seitan Medallions in Mixed Mushroom Gravy

Smothered Seitan Medallions in Mixed Mushroom Gravy

This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops.

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Carrot-Cranberry-Walnut Salad

"This dish was inspired by one of the salads my mom makes for the holidays," Chef Bryant Terry says.

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Cumin-Cayenne Mashed Potatoes with Caramelized Onions

Cumin-Cayenne Mashed Potatoes with Caramelized Onions

These mashed potatoes are "so rich and satisfying, I sometimes just serve them with plain tofu," Chef Bryant Terry admits.

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Chocolate-Pecan Pudding Pie

Chocolate-Pecan Pudding Pie

This pie's got everything—a nutty crust, a rich filling, and plenty of pecans.

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comments

GOOD

Anonymous - 2011-11-04 18:58:04