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Zusammenfassung von The Inspired Vegan

Name: The Inspired Vegan
Rating: 3.8 (21 reviews)
Author: Bryant Terry

Bryant Terry

Seasonal Ingredients, Creative Recipes, Mouthwatering Menus

3.8 (21 Bewertungen)

28 Min.

Kurz zusammengefasst

"The Inspired Vegan" by Bryant Terry is a cookbook that offers over 150 vegan recipes, inspired by African, Asian, and Latin American cuisines, as well as personal stories and essays on food justice and sustainability.

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What’s in it for me? Unleash your culinary creativity, using key building blocks for delicious dishes.

Do you think that vegan food and delicious flavor are irreconcilable opposites? If so, Bryant Terry is here for you!

Maybe you’ve been burned before – by bland, boring, ostentatiously healthy dishes that wouldn’t know flavor if it slapped them in the face. Terry is the first to admit that vegan staples like tofu, beans, and vegetables aren’t exactly the popular kids at school. But in his hands, they taste nothing like what you’re used to.

What’s more, vegan food isn’t actually that far removed from traditions that may seem more familiar. As an African American chef, Terry loves the soul food that connects him to his heritage. His riffs on the classics – creamy grits, candied sweet potatoes, and smoky collard greens – are delicious and healthy. More importantly, the recipes carry on a vital African American culinary legacy; they focus on slow, local, natural food, made with respect for history and love for a community.

But these Blinks aren’t just about vegan and soul food. Bryan Terry’s passion for food justice informs his approach to cooking just as much as his African American heritage and commitment to a plant-based lifestyle. Sure, the menus he writes are intended to get you cooking. But these Blinks are also intended to inspire you to make your home, community, and world a better place to live.

In these blinks, you’ll learn

how to make fat work even harder in the flavor department;
how growing a tomato can change the way you interact with the world; and
why eating and cooking are political acts – just ask the Black Panthers.

Watering the food deserts

When Bryant Terry moved from Brooklyn, New York to Oakland, California in 2007, he thought he’d died and gone to food paradise. His new apartment was steps away not only from an independently owned organic grocery store, but a weekly farmers’ market with the freshest seasonal, local produce. If he couldn’t find what he needed at either of those, there was always a 40,000 square foot Whole Foods to fall back on.

Sounds great, right? Well it is, for the people privileged enough to live there.

Directly adjacent to Oakland is the community of West Oakland. If Oakland is a food paradise, West Oakland is a food desert. It’s home to 53 liquor stores and not a single full-service grocery store. Many of West Oakland’s primarily African American residents don’t own cars, which makes it difficult for them to travel to other neighborhoods to shop for food. They tend to get their groceries at the liquor stores and convenience stores, which rarely stock fresh produce.

Food deserts are very common throughout the US. Those who live in them – predominantly African Americans and Latinos – are consistently denied the basic human right to healthy, affordable food produced in a sustainable way. Unsurprisingly, these communities have higher-than-average rates of obesity and diet-related diseases.

Terry’s mission is to create community-based solutions to the problem of food injustice. To accomplish this, he wants to make cooking – and even eating – a political act. You’ve heard the buzzwords a million times: local, sustainable, seasonal. We can talk about them for hours. But to really feel inspired to fight for food justice, sustainability has to become more than a trend. People have to feel connected to the experiences of cooking, eating, and growing food for themselves.

By way of the sensual pleasures of the table, Terry’s goal is to shift people’s attitudes and, eventually, their politics to ensure that everyone has a place at the table – regardless of their income or address. Terry uses not just recipes for meals, but formulas for entire experiences that include film, music, and literature. This way, he communicates a holistic message, which respects history, acknowledges injustice, and inspires solidaristic action for a better future.

Freestyle your diet

Terry spent weeks and weeks developing these recipes, building on a lifetime of experience, research, and meditation. You’d forgive him for insisting they be carried out exactly.

But, he promises, he won’t be offended if you make these recipes your own. In the style of jazz jam sessions or hip hop ciphers, he wants you to freestyle these recipes and let fresh seasonal ingredients, what’s available, and your own taste shape your approach to cooking.

Start with a strong foundation.

So you’ve got your tomato plants growing on the windowsill. That’s a great start! But what are you going to do with all those adorable red orbs of accomplishment weighing down the vine? However delicious, a person can’t live on tomato sandwiches alone.

The solution isn’t just looking up finicky tomato recipes. In order to make the most of your produce, you’ve got to learn the building blocks. Once you understand how your favorite dishes are layered together, you’ll be able to put your own spin on ingredients that are seasonally available – or whatever you happen to have at home. Got some grains, beans, herbs, nuts, and an onion? You can make it work once you know a few basic methods.

New / Old Soul Food

You might think that vegans are holier-than-thou when it comes to indulgent eating. But, as it turns out, even vegans like Terry have post-holiday bloating and regret.

One January, after an end-of-year visit to his parents’ place in Alabama, Terry was atoning for his holiday sins at a 6:00 a.m. boot camp class. His struggles didn’t go unnoticed by his pals, who teased him for being out of shape. “I’m full of grits, greens, and molasses,” Terry laughingly shot back.

California Soul

Terry was hardly the first to notice chronic food injustice in the Bay Area. In fact, his pursuits have largely been possible because of groundwork laid by other activists, especially the Black Panther Party.

In 1969, the Panthers established the Free Breakfast for Children Program to serve food to underprivileged children in the Bay Area. By providing free meals to kids before school, the Panthers were tackling thorny issues such as poverty, malnutrition, and institutionalized racism from a grassroots level. The project was wildly successful; within a year, they were feeding over 10,000 kids every morning all over the US.

Afro-Asian fusion, by way of Detroit

It didn’t take long for Grace Lee and James Boggs to fall in love. A year after they first met in Detroit in 1952, they were already married. Their subsequent 40-year partnership – both romantic and political – was formidable. Grace and James’s devotion to social change movements, and to each other, went on to influence generations of activists, including Terry.

In 1992, they founded the Detroit Summer collective to work on food justice, among other things. Detroit Summer started pairing local youths with elders who grew their own food. Together, these groups built hundreds of community gardens in a city where there wasn’t a single major grocery outlet. It was radical, political work – decades before its time.

Jambalaya, sampled and remixed

Terry attended college at Xavier University of Louisiana, but he got his true education from New Orleans. Since his days as a student, Terry has been continually inspired by the Big Easy’s Cajun and Creole flavors, which were developed from centuries of layering cultures and optimizing enjoyment. When people from Africa, Western Europe, Asia, and the Caribbean joined indigenous Americans to settle in the city we now call New Orleans, something magical happened: they combined their diverse traditions to create some of the world’s most delectable food.

The vitality, rich history, and especially diversity of New Orleans contributed to Terry’s culinary awakening – and continue to dazzle him to this day. From red beans and rice at Dooky Chase in the Fifth Ward to raucous Mardi Gras parades to the sugary-sweet frozen daiquiris from the city’s drive-through bars, NOLA’s ineffable joie de vivre is at the core of Terry’s cooking style.

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Worum geht es in The Inspired Vegan?

The Inspired Vegan (2012) is a plant-based cookbook featuring original recipes as well as reimaginings of traditional soul food favorites, from johnnycakes to jambalaya. But it’s also a collage of inspiration – author Bryant Terry annotates recipes with recommendations for music, literature, and art to nourish not only readers’ appetites, but their creativity and culinary experimentalism.

Wer The Inspired Vegan lesen sollte

People looking to break out of their cooking ruts
Home gardeners – or people who would like to be
Anyone who thinks that vegan food is boring tofu and bland beans

Über den Autor

Bryant Terry is an award-winning vegan chef and the author of several cookbooks, including 2020’s Vegetable Kingdom. He’s also a food justice activist and the founder of b-healthy!, an initiative that empowers young people to create a more just and sustainable food system.

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