The Inspired Vegan : Seasonal Ingredients, Creative Recipes, Mouthwatering Menus

From the author of the acclaimed "Vegan Soul Kitchen": a book introducing over 20 staple ingredients and a variety of delicious ways to cook them - from simple to complex. "Vegan Soul Kitchen" was lauded for its innovative, mouthwatering recipes that really turned soul food on its head. Now, Bryant Terry is back with a guide to preparing seasonally-inspired menus, as well as simple, artful meals. Offering a range of recipes, Terry shows both novice and seasoned home chefs how to get the most out of natural ingredients. Along with his signature recipes, Terry also shows how easy it is to cook health-promoting, delicious, and inexpensive meals for family and friends to celebrate healthy, sustainable food. Peppered with cooking tips, how-to's for creating an easy-to-use kitchen, and musical suggestions, "Basically Vegan" will motivate readers not only to reconnect with real food but to have fun and build community in the process. With Terry's creative recipes and style, this book promises to inspire all stripes of foodies, from committed vegans to vegan-curious to home chefs who love flavorful, innovative, easy dishes. It includes recipes such as: Savoury Grits with Sauteed Fava Beans, Roasted Fennel, and Thyme; Tempeh Po' Boy with Thick Mushroom Gravy; Puree of Chard with Commeal-Plantain Dumplings; Celeriac Soup with Sage-Almond Pesto; Skillet Cornbread with Whole Pecans; Mexican Chocolate Pudding (sin leche); Citrus-Hibiscus Sorbet; and, more.

Bryant Terry is an eco chef, food justice activist, and author of two critically acclaimed books: Vegan Soul Kitchen and Grub. His work has been featured in various US publications including Food and Wine, The New York Times Magazine, Yoga Journal, Jet, Vegetarian Times, and many other publications. In 2002, Bryant founded b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), a multi-year initiative designed to empower youth to be active in creating a more just and sustainable food system. Bryant completed the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. He holds an M.A. in American History from New York University and a B.A. with honors in English from Xavier University of Louisiana. He lives with his wife in Oakland, California. www.Bryant-Terry.com