Spice It Up with The Inspired Vegan, Bryant Terry
Bryant Terry is no stranger to vegan and ethnic food fans. He is the author of Vegan Soul Kitchen and recently published The Inspired Vegan, a collection of creative recipes divided by season. In his latest, Terry provides a fabulous mix of African-American, Southern, and vegan recipes and menus that reminds us of what it means to miss New Orleans.
With the focus on locally and sustainably grown seasonal foods, Terry’s anthology of “soulful recipes that will become family traditions” is an invitation to eat well in the Southern tradition while maintaining a healthful lifestyle.
With my love of sweet potatoes, I have only the highest regard for Terry who includes “Sweet Potato-Cornmeal Drop Biscuits with Maple Syrup” in his repertoire. Do you think it would be sinful to sneak a few cranberries into this recipe? And how does one decide between breads when the choices include these biscuits and “Rustic Johnny Cakes with Caramelized Onion Relish”?
Besides Cajun and Creole cuisine, Terry proffers Asian-inspired selections (“Afro-Asian Jung with Shoyu-Vinegar-Chili Sauce,” “Rice Wine-Poached Asian Pears with Spiced Syrup,” “Black ‘Forbidden’ Rice with Parsley”). He also suggests music and literature to accompany the menus he provides. One word of advice: Don’t read while eating; you want to focus your attention on these inventive dishes.
This is one of my favorite recipes from The Inspired Vegan, sweet potatoes (of course):
Molasses, Miso, and Maple Candied Sweet Potatoes
Yield: 4 to 6 servings
2 ½ pounds sweet potatoes or garnet yams, peeled and cut into ½–inch rounds
2 tablespoons toasted sesame oil
1 (2-inch) cinnamon stick
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
¼ cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
¼ teaspoon grated lemon zest
6 tablespoons filtered water