Vegan Soul Kitchen

Bryant Terry is an award-winning eco-chef, food justice activist, author, and Food and Society Policy Fellow. He co-authored Grub: Ideas for an Urban Organic Kitchen and has a column ( Eco-Soul Kitchen") on TheRoot.com. He lives in Oakland, California. www.bryant-terry.com

The Green Collar Economy "Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs." Peter Berley, author of The Flexitarian Table "Bryant Terry's warm hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come." Annemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of The Whole-Food Guide to Strong Bones "Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart." Ani Phyo, author Ani's Raw Food Kitchen and Winner of Treehugger's Green Award for Best Cookbook of 2010 (4/9/10) Named a "Top Ten Vegan Cookbook" by VegNews, July/August 2010 Alice Waters "Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!" John Robbins, author The Food Revolution and Diet for a New America "Do you think a commitment to healthy eating means enduring bland and boring food? Vegan Soul Kitchen will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again." Heidi Swanson, author of Super Natural Cooking, publisher of 101Cookbooks.com "From gumbo to grits, goobers to greens, Vegan Soul Kitchen dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover." Van Jones, author of the New York Times bestseller Ani's Raw Food Desserts "Anyone with soul and good taste will love Bryant's 'African Diaspora' recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way." Ann Peebles, Singer and Songwriter (and Bryant's Aunt) "That boy can cook!" Jessica B. Harris, author of The Welcome Table "Don't let the Vegan in the title fool you. With food, music, and a zero waste way with watermelon that yields 6 recipes, Bryant Terry's Vegan Soul Kitchen not just for Vegans. Innovative and taste-full recipes like Sweet Cornmeal Coconut Drop Biscuits, and Baked BBQ Black Eyed Peas, make it a book for anyone who wants to eat well." Jay Foster, Farmer Brown Restaurant "As the chef and owner of Farmer Brown Restaurant, I know firsthand the challenges of bringing soul food to people who haven't tried it. If you're new to this cuisine, Bryant Terry's recipes will open your world; if you're looking for a twist, prepare to be amazed. All I can say is WOW! Thank you Bryant." Robin D. G. Kelley, author of