The Oakland-based cook, food activist, and author of the excellent cookbook Vegan Soul Kitchen takes a more compelling approach to vegan cooking: he simply creates delicious and inspiring food. After all, there are plenty of classic recipes that don’t rely on animal products for added flavor they just don’t often find their way into the vegan section of the cookbook aisle.Īnd therein lies the reason why the recipes of chef Bryant Terry are so refreshing. To those of us who are ingredient-obsessed, this is an affront. For a style of cooking that supporters proclaim (often evangelically) as being the healthiest and most natural way to eat, many vegan dishes rely heavily on reconstituted soy products and other heavily processed foods in order to vainly replicate the flavor and texture of meat. When I see the word "vegan" inserted into a recipe or book title, I usually run away.
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