The Inspired Vegan
Seasonal Ingredients, Creative Recipes, Mouthwatering Menus
By Bryant Terry
(Da Capo Lifelong Books, Paperback, 9780738213750, 240pp.)
Publication Date: January 2012
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The author of Vegan Soul Kitchen shares his favorite staple ingredients and the delicious ways to cook themfrom simple to complex
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 Lappé. He lives in Oakland, California with his wife and daughter.
In his new book, Inspired Vegan, chef Bryant Terry writes about how healthy eating can start in your backyard. He also offers up soulful vegan recipes paired with the music that inspires his cooking. Host Michel Martin talks with Bryant Terry about delicious vegan cuisine. More at NPR.org
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Props for Bryant Terry:
San Francisco Bay Guardian, Best of the Bay Awards 2012, “Best Cookbook Cheftivist”
The New York Times
“This young food activist make Southern cooking healthy and cool.”
“Bryant Terry knows that good food should be an everyday right and not a privilege.” Raj Patel, author of The Value of Nothing and Stuffed and Starved, October 16, 2011
“Bryant Terry is a culinary muse unlike any other. His great gift is to reconnect us with the radical joy that food brings, making inspired vegans out of us all.” Adam Mansbach, author of the #1 New York Times bestseller Go the F*ck to Sleep, October 17, 2011
“Bryant Terry’s funky, flavorful cuisine is remixing our diets—he’s the Pete Rock of collard greens. This is more than a cookbook; it’s a call to action, a recipe for a more just and delectable world.” Isa Chandra Moskowitz, coauthor of Veganomicon, November 2, 2011
"Bryant Terry's recipes manage the impossible: everyday cooking that is approachable and homey, yet always creative, flavorful and never mundane." JET Magazine, 1/23/12
“The book is overflowing with great entrée ideas”
“[Terry’s] “best book yet.” Jose Mercury News, 2/13/12
“The Inspired Vegan is loaded with unexpected delicacies” Publishers Weekly, 2/20/12Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks.” Library Journal, 2/15/12
“Terry’s follow-up to his excellent Vegan Soul Kitchen lays bare the many inspirations behind his creative vegan cuisine. Each of 12 seasonal menus begins with a quote and a story, and Terry lists book and music recommendations in sidebars. This approach, while unconventional, offers an intriguing way to connect to Terry’s recipes…Highly recommended for vegans who like to entertain.” Tuscan Citizen, 2/24/12
“This is more than a collection of recipes…it is a sassy collage of stories, music, art, and of course, delicious vegan cuisine.”
“A fabulous mix of African-American, Southern, and vegan recipes and menus that reminds us of what it means to miss New Orleans.”
Taste for Life, April issue
“Soulful approach to healthy living…Terry offers recipes that can bring people together in the celebration of healthy, delicious food"
Portland Press Herald, 9/12/12“A sustainable-food and social-justice activist, Terry brings a unique culinary vision to vegan food with simple, approachable recipes that offer a down-home, soul-food flavor.”
More than 150 writers from 40 events will gather in New York City for PEN World Voices Festival of International Literature, April 28 – May 4, 2014.
For its 10th anniversary, the festival celebrates those who have dared to stand ‘on the edge,’ risking their careers, and sometimes their lives, to speak out for their art and beliefs. Join us for a wide range of events, including debates, one-on-one conversations, participatory workshops and performances in venues throughout the city. Use the code PEN14 (use PEN2014 for events at The Public Theater) and receive a 20 percent discount on most events. www.worldvoicesfestival.org