The Inspired Vegan Seasonal Ingredients, Creative Recipes, Mouthwatering Menus

Vegan Soul Kitchenwas 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 nutritious, delicious, and inexpensive meals for family and friends to celebrate healthy, sustainable food. Peppered with cooking tips, how-to's for an easy-to-use kitchen, and musical suggestions, The Inspired Veganwill motivate readers not only to reconnect with real food but to have fun and build community in the process. Recipes include: Savory Grits with Sauteed Fava Beans, Roasted Fennel, and Thyme; Tempeh Po' Boy with Thick Mushroom Gravy; Puree of Chard with Cornmeal-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 award-winning chef and food justice activist. He is the author of Vegan Soul Kitchen and coauthor of Grub: Ideas for an Urban Organic Kitchen with Anna LappéHe lives in Oakland, California with his wife and daughter.