The Southern Vegetarian Cookbook

The Southern Vegetarian Cookbook Author Justin Fox Burks
ISBN-10 9781401604837
Release 2013-05-21
Pages 272
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Anyone not adequately acquainted with the South’s true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn’t the South one big feast of meaty indulgence? Don’t vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it’s a pursuit brimming with vine-ripened possibility. Grab a chair in Burks and Lawrence’s kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region: Lemon Zest and Thyme Pimento Cheese Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette Okra Fritters with Creole Mustard Sauce Vegetarian Red Beans and Rice with Andouille Eggplant Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing Grilled Peach Ice Cream Whether you’re a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious. "True Southern food will always adapt to its surroundings. It is not the stubborn lout that many think it is, rather it’s a nimble cheerleader of its region. It revels in vegetables and cherishes seasons. Burks and Lawrence are adding healthy substance to the definition of our Southern food. The Southern Vegetarian is a great addition to any culinary library." —Hugh Acheson, author of A New Turn in the South "Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." —Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris “What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes...a look that needed to be taken.” —John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group



The Chubby Vegetarian

The Chubby Vegetarian Author Justin Fox Burks
ISBN-10 0997355905
Release 2016-11-01
Pages 272
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It s not about replicating meat; it s about moving vegetables from side dish to the center of the plate. Most of all, it's about making delicious food that just happens to be vegetarian. After our focus on Southern vegetarian favorites in our first cookbook, now we've branched out to highlight hearty and satisfying vegetarian dishes inspired by cuisines from all over the world in The Chubby Vegetarian. In the space of a few years, we lost a combined one hundred pounds by focusing our diet on vegetables, grains, and fruit with the occasional over-the-top-dinner (and usually a dessert, too!). We worked more variety into our diets and loved the results, and we want to share our favorite go-to recipes with you. Come along with us as we show you step-by-step how to make creative vegetarian dishes that everyone can enjoy!"



Vegan Soul Kitchen

Vegan Soul Kitchen Author Bryant Terry
ISBN-10 9780786745036
Release 2009-03-03
Pages 256
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The 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.



Southern Girl Meets Vegetarian Boy

Southern Girl Meets Vegetarian Boy Author Damaris Phillips
ISBN-10 9781683351597
Release 2017-10-17
Pages 208
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Damaris Phillips is a southern chef in love with an ethical vegetarian. In Phillips's household, greens were made with pork, and it wasn’t Sunday without fried chicken. So she had to transform the way she cooks. In Southern Girl Meets Vegetarian Boy, Phillips shares 100 recipes that embody the modern Southern kitchen: food that retains all its historic comfort and flavor, but can now be enjoyed by vegetarians and meat-lovers alike. The book features Phillips’s most cherished entrees from her childhood made both with and without meat: Chicken Fried Steak becomes Chicken Fried Seitan Steak. Loaded Potato and Bacon Soup is now Loaded Potato and Facon Soup. She gives down-home side dishes a makeover by removing meat, adding interna­tional spices, and updating cooking techniques, and offers soul-satisfying, irresistible desserts that triumph over the meat-eater-versus-vegetarian divide, every time. Phillips found a way to make Southern food that everyone can enjoy, wherever they are on their culinary journey.



Cookin Southern

Cookin  Southern Author Ann Jackson
ISBN-10 1570670927
Release 2000-01-01
Pages 191
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Ann Jackson combines all the hominess of Southern cuisine with a dose of healthful eating in recipes that are vegetarian versions of standard favorites. Included are the sumptuous vegetable and fruit dishes and baked goods that have traditionally graced Southern tables. and tucked in between are remembrances of life in the South that will take you back to a time and place where the pace is slow and friendly, close to the earth, and full of good food.



Cookin Crunk

Cookin  Crunk Author Bianca Phillips
ISBN-10 1570672687
Release 2012
Pages 181
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"Crunk" is a Southern slang term that means "to get excited". It's about passion and having pride in where you come from. For vegan blogger Bianca Phillips, it's also about creating no-frills, no-nonsense dishes that warm the soul and keep rich Southern traditions alive. As the northeast Arkansas native explains, the Dirty South isn't about cleanliness; it's about ties to the land and the hominess of passing on a rich culture of good food and good times. By incorporating plant-based staples (beans, corn, and fresh produce) that have been the basis of Southern cooking for centuries, Bianca invites everyone to enjoy cooking simple soul food dishes with a wholesome twist. These family classics, minus the meat, eggs, and dairy products, help keep traditional Southern food ways alive while allowing vegans, vegetarians, and anyone who cares about healthful eating to enjoy this satisfying down-home fare. From cheese-free Ro*Tel dip and country-fried tempeh steak to eggplant jambalaya and smoky stewed okra and tomatoes, Cookin' Crunk offers plenty in the way of classic Southern comfort food.



Good Time Eatin in Cajun Country

Good Time Eatin  in Cajun Country Author Donna Simon
ISBN-10 1570670056
Release 1995-01-01
Pages 107
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From the heart of Louisiana come more than 90 mouth-watering vegetarian recipes made with traditional Cajun flair. Donna Simon shows how to make delicious vegetarian versions of file gumbo, etoufee, boulettes, red beans and rice, blackened tofu, and much more.



Cast Iron Cooking for Vegetarians

Cast Iron Cooking for Vegetarians Author Joanna Pruess
ISBN-10 9781629143255
Release 2013-11-20
Pages 128
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Joanna Pruess, author of Griswold and Wagner Cast Iron Cookbook, now puts to use the delectable medium of cast iron for vegetarian dishes. As the most versatile tool in your kitchen, cast-iron cookware can make a variety of dishes—all you have to do is use your imagination! Cast-iron cookware is a jack-of-all-trades: holding heat evenly, lasting virtually forever, and providing a unique cooking surface that only improves with age. It was probably your mother’s favorite pan—and her mother’s before her. Adapted from Griswold and Wagner Cast Iron Cookbook, this comprehensive guide is the perfect addition to any vegetarian’s bookshelf. Featuring vegetarian dishes such as a Swiss cheese and apple frittata, deep-dish vegetarian pizza, mini cast-iron skillet cornbread, zucchini pancakes, raspberry-blackberry crisp, and much more from Griswold and Wagner Cast Iron Cookbook, along with new recipes never seen before, Cast Iron Vegetarian Cookbook will have you in the kitchen with veggies in hand before you even flip past the first recipe. Cast iron is the ideal material for many techniques, as seen from the recipes chosen for this book: Caramelizing apples, glazing butternut squash, roasting asparagus—all are described in scrumptious detail. Also here are directions on seasoning and keeping your cast-iron skillet in pristine shape, whether it’s been passed down from cook to cook or it’s something you found cheap at a tag sale. This book celebrates the comfort, pleasure, and joy of food.



The Southern Slow Cooker Bible

The Southern Slow Cooker Bible Author Tammy Algood
ISBN-10 9781401605018
Release 2014-02-11
Pages 304
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Some days just call for the comforting flavors of the South. And while those days are often the busiest, your slow cooker is ready to do nearly all the work for you! Tammy Algood’s The Southern Slow Cooker Bible serves up 365 recipes, covering a year’s worth of dishes that let you effortlessly pair the flavors of the South with the convenience of slow cooking. Algood covers all the favorites—from whole chapters devoted to Southern mainstays such as grits, macaroni and cheese, stuffed peppers, and pulled pork, you’ll find yourself returning to this collection over and over again. Learn what every good Southern cook knows—that the proper cooking technique can yield positively succulent results for just about any cut of meat. Algood’s Barbecued Roast Beef Sandwiches are evidence enough of that. Discover desserts that will have you sharing the recipe with anyone lucky enough to try the mouthwatering Is It Done Yet Peach Cobbler. Have a crowd to feed for breakfast? Be sure to include Late Brunch Hash Brown Casserole on the Menu... the Maple Sausage and Cheese Strata too! Keep going, and your oven will be jealous! This collection shows you how easy it can be to savor the flavors of those classic Southern recipes your whole family has long adored. Discover new ways to do Chicken and Dumplings or Squash Casserole, and enjoy the extra time you gain by making Andouille Sausage Gumbo the easy way. If you’re looking for a moist and delicious dessert with a kick of Southern charm, the Sorghum Spiced Spoon Cake is the perfect pick. Need a knockout side dish to round out your next cookout? What could possibly be more Southern than Macaroni and Pimiento Cheese? No matter where you start, The Southern Slow Cooker Bible will keep you eager to work your way through the entire mouthwatering collection.



The Southern Vegetable Book

The Southern Vegetable Book Author Rebecca Lang
ISBN-10 9780848747527
Release 2016-04-05
Pages 256
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Gather around the table to celebrate the versatility of vegetables with Southern flair.

As more and more Americans turn to locally-sourced and home-grown ingredients to help create their meals, vegetables have returned to the center of the plate, and there are few people who appreciate vegetables the way that Southerners do. Whether it's the incomparable sweetness of corn fresh from the stalk, a tomato so ripe and ready that you can almost taste the sunshine, or the versatility of the sweet potato - the garden workhorse that can serve as main, side, or dessert - Southerners know the secrets to preparing their favorite vegetables in the most delicious ways.

Now, in The Southern Vegetable Book, the wisdom of years spent in the garden, in the fields, and finally in the kitchen are yours in an accessible cookbook highlighting the Southern ability to create satisfying flavors from the simplest, freshest ingredients. The classic vegetables that we all know and love are represented, but lesser-known but equally-celebrated ones, such as Jerusalem artichokes and ramps, also make an appearance. The recipes in the book pay homage to classic Southern dishes while offering modern interpretations for the home cook, whether you call the South home or not.

Divided by season, The Southern Vegetable Book features 30 types of vegetables along with recipes as diverse as Balsamic Corn Salad, Salmon Tostadas with Zucchini-Radish Slaw, a BLT Benedict with Avocado-Tomato Relish, or a new take on Sweet Potato Pie. This book will guide you on how to select the freshest vegetables at the grocery store or the farmers' market, tips on storage, special features, and tips and hints on extracting the best flavor from your produce.

Whether you're a Southerner born and bred, hail from parts unknown, or just appreciate that the South has a way with vegetables, The Southern Vegetable Book will become your go-to guide to make vegetables the star of the show.



The Southern Foodie

The Southern Foodie Author Chris Chamberlain
ISBN-10 9781401601706
Release 2012-09-17
Pages 288
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Thirteen states, 100 chefs, and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between. The Southern Foodie explores a hearty swath of the South’s culinary culture, following its roots and exploring its evolution in the region’s best restaurants. Meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on down to the Gulf Coast, and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas, where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville, where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. Join Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed. Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LA Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN Country Ham Fritters from Proof on Main, Louisville, KY Blue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SC Apricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR The Southern Foodie shows you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.



The Gift of Southern Cooking

The Gift of Southern Cooking Author Edna Lewis
ISBN-10 9780307962713
Release 2012-06-27
Pages 352
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Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular. Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure- tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.



Paula Deen s Southern Cooking Bible

Paula Deen s Southern Cooking Bible Author Paula Deen
ISBN-10 9781416564126
Release 2011-10-11
Pages 480
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Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours. I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-a-kind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible. I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen



Afro Vegan

Afro Vegan Author Bryant Terry
ISBN-10 9781607745327
Release 2014-04-08
Pages 224
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African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.



The American Vegetarian Cookbook from the Fit for Life Kitchen

The American Vegetarian Cookbook from the Fit for Life Kitchen Author Marilyn Diamond
ISBN-10 9780446571029
Release 2009-12-19
Pages 422
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Over 500 mouth watering recipes designed to keep you and your family satisfied and enthusiastic.



Whitney Miller s New Southern Table

Whitney Miller s New Southern Table Author Whitney Miller
ISBN-10 9780718011611
Release 2015-10-27
Pages 288
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Following her great-grandmothers’ examples of creatively stretching meals during the Great Depression, Whitney Miller transforms recipes from her Southern roots, preserving flavors of traditional family dishes while offering the excitement of her own special touches. She offers a taste of her family table with dishes like Southern Horchata, PB&J Chicken Satay, Dehydrated Okra Chips, Sweet Corn Grit Tamales, Peach Bread Pudding with Sweet Tea Rum Sauce, and much more. Using new techniques and cooking methods, Miller reimagines classic recipes and experiments with flavors from around the world, inspired by her travels since winning MasterChef.



Cooking Italian with the Cake Boss

Cooking Italian with the Cake Boss Author Buddy Valastro
ISBN-10 9781451674323
Release 2012-11-06
Pages 384
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TLC’s beloved Buddy Valastro is not only a master baker and the Cake Boss, he’s also a great cook and star of the hit show, Kitchen Boss. Now he shares 100 delicious, essential Italian-American recipes—from his grandmother’s secret dishes to his personal favorites—with his own signature touches that make dinner a family event. TLC’s beloved Buddy Valastro is not only a master baker, he’s also a great cook—the boss of his home kitchen as well as of his famous bakery, Carlo’s Bake Shop. Home cooking is even more vital for the Valastro family than the work they do at the bakery. Every Sunday, the whole clan gathers to cook and eat Sunday Gravy—their family recipe for hearty tomato sauce. These nourishing meals are the glue of their family. Cooking Italian with the Cake Boss shares 100 delicious Italian- American recipes beloved by Buddy’s family, from his grandmother’s secret dishes to Buddy’s personal favorites, with Buddy’s own signature touches that make dinner a family event. Buddy Valastro is renowned worldwide as the Cake Boss, but Buddy knows far more than just desserts. He makes classic dishes like Pasta Carbonara, Shrimp Scampi, and Eggplant Parmesan even more irresistible with his singular flair and with old-school tips passed down through generations. With his friendly charm, he guides even novice cooks from appetizers through more complicated dishes, and all 100 easy-to-follow recipes use ingredients that are obtainable and affordable. Your family will love sitting down at the table to eat Steak alla Buddy, Auntie Anna’s Manicotti, Mozzarella-and- Sausage-Stuffed Chicken, Veal Saltimbocca, Buddy’s Swiss Chard, and mouthwatering desserts like Lemon Granita, Apple Snacking Cake, Cocoa-Hazelnut Cream with Berries, and Rockin’ Rice Pudding. Buddy’s recipes allow home cooks to become the bosses of their own kitchens, and anyone will be able to whip up a tasty and nutritious Italian dinner. Filled with luscious full-color photography and with stories from the irrepressible Valastro clan, Cooking Italian with the Cake Boss shows how to create new takes on traditional dishes that will make your famiglia happy. *** My family, the Valastros, makes its living by baking and selling just about anything you can think of at Carlo’s Bake Shop. It’s what we’re known for. But there’s another side to our family and our relationship to food, and it’s just as personal, maybe even more personal, than what we do at the bakery. I’m talking about the recipes and dishes, meals and traditions that nourish our bodies and souls when we get home. Just like any other family, we enjoy chilling out and spending time together, and there’s no way we’d rather do that than around a table, a place that keeps us grounded and connected to each other as well as to the relatives who came before us. As proud as I am of our professional success, I’m just as proud that we’ve been able to continue making time for our family and extended family—and we’re talking a lot of people— to meet several times a week and eat together. And now I’m honored to share with you my family’s favorite recipes and to tell you the stories of what makes them so near and dear to our hearts. I hope they might become favorites for your family as well, that they help you create memories to last a lifetime, the same way they’ve done for us Valastros. -- Buon Appetito, Buddy Valastro