Emani Corcran shares delicious vegan recipes with the over 130,000 followers on her Instagram feed. And her new cookbook, โBlk+Vegan: Full Flavored, Protein-Packed Recipes From My Kitchen to Yoursโ drops on March 14. But the vegan diet is something new for Corcran. In fact, growing up, she says meat was a part of practically every meal. โI would have bacon and a biscuit and sausage for breakfast, a deli sandwich for lunch, and rib tips or pork chops for dinner,โ she said. โMeat with every meal was so normalized that I donโt think we had a regular vegetarian dish.โ
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But that all changed in 2019 when she and her now-fiancรฉ watched โWhat the Health,โ a documentary that explores foodโs relationship to cancer and disease. โ[Cancer] is something that runs in my family. Itโs something that I always thought was genetic and bound to happen to me,โ she said. โBut when I found out there was a correlation to food, it really struck a nerve in me.โ
The Dallas-based food blogger said the film opened her eyes to some things about her health that she could control, and led her to make the choice to become vegan the next day. And even though it was right before Thanksgiving, she gave all her meat to her roommates.
โBLK + Veganโ is a compilation of veganized versions of some of her favorite childhood dishes, along with a few new ones she developed along her vegan journey. โItโs really just me in a book,โ she said. โSo youโll see a mix of recipes for things like jambalaya and red beans and rice, but I also have spiced waffles and a coffee ice cream recipe that reminds me of my mom. Itโs all of the memories I have from growing up.โ And during our conversation, she shut down all practically every argument I threw at her about why going vegan is just too damn hard.
Corcran says the idea that a vegan diet is too expensive is a myth. โI would say the vegan diet, in its purest form, is probably the cheapest diet youโll ever have,โ she said. โWhen you stick to vegetables, fruits, beans, legumes of all types, tempeh, tofu and rice, and other natural things, itโs cheap. Things get pricey when you get into Beyond Meat and those fancy branded items.โ She says recipes like her black bean burger are cheap and easy to make and will feel familiar to meat eaters.
Some vegan-phobic folks may have the impression that the diet is full of bland mush. But Corcran says sauces and seasonings are the key to making great-tasting vegan food. โSalt and pepper are not going to cut it. Youโre going to need something a little more substantial than that,โ she says. She recommends soy sauce or Worcestershire sauce as great pantry staples that give your tofu a flavor that reminds you of meat. Nutritional yeast can add a savory flavor with a cheesy vibe. โGo to the seasoning section of your grocery store and have fun.โ
Going vegan doesnโt mean you have to spend hours in the kitchen. In fact, Corcran says you can make an entire meal in less than ten minutes in your air fryer.
โChop up a potato, tofu or tempeh, and a vegetable. Throw it in a bowl and season it all with your favorite seasonings and the oil of your choice. I love avocado oil and 1 tablespoon of corn starch. Thatโs whatโs going to make it nice and crispy. Throw it in the air fryer at 375 - 400 degrees for about 8 - 10 minutes, and you have an entire meal,โ she said. โTop it off with your favorite sauce, like teriyaki or tahini, and youโre done.โ
When I countered that most Black folks donโt just have tahini hanging around their kitchens, โI want you to try tahini. It is something that we donโt really grow up eating. Itโs made from sesame seeds, and itโs so good. Itโs like an elevated flavor,โ she said.
Corcran says the simple recipes in her cookbook are a great place for the vegan-curious to start. โI made this book for someone who doesnโt think the vegan diet is fun or diverse,โ she said. โIt is, and itโs really delicious.โ
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