‘Vegan Soul’ Food, a Tasty Read

In his new book, eco-chef Bryant Terry serves up 150 ways to feed your spirit and be good to the earth.

Delectable recipes like Some Things are Small in Texas Caviar, which is a salad of black eyed peas, sun-dried tomatoes and kombu, among other things, include a short definition. Thank goodness, because most people probably don’t know that kombu is a sea vegetable. Tempeh, a dense, fermented soybean cake, is jazzed up as an Open-Faced BBQ sandwich with Carrot-Cayenne coleslaw.

For those less than conversant in vegan staples like agar, the only ingredient missing in Vegan Soul Kitchen is a short glossary. Otherwise, Terry’s Kitchen is completely stocked with a primer on useful kitchen tools for the kitchen, a reading list, vibrant and beautiful photographs, and preparation tips peppered in among the recipes.

Not only does Vegan Soul Kitchen prove that vegan soul food isn’t an oxymoron, it shows what’s possible for cooks who want to align their souls with their appetites, feeding their bellies along with their spirits.

Joshunda Sanders is a writer based in Austin.