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Vegan Soul Kitchen by Bryant Terry

Is there a thread yet?  Anyone have this book.  I got it for my birthday and am looking through it trying to decide what to cook first.  Looks awesome!  Any recipe reviews?

The first recipe I tried was the bbq tempeh open-faced sandwiches.  It was very good, but too salty.  It calls for 3/4th cup of tamari which is aborbed in the cooking, so I would dilute it or try a low sodium version.  I even used low salt tomato sauce which I always use and it was still salty.  But still very flavorfull.

As a side I tried the sauteed jalepeno and fresh corn recipe and it was delish.

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I have this book, but haven't made anything out of it yet. Will report back

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I have this book too but am waiting for you guys to post recipe reviews first!

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The thing about this book's recipes is that soul food is very heavy. Now, I love being able to fry foods in oil and make really naughty foods from time to time, but it can't be an every day occurance. That being said, I think this book will be reserved for making things for special occasions or when I'm really in the mood for something that really hits the soul food groove in my stomach.

Last night I tried out the Crispy Okra Strips w/ Lime-Thyme Vinegarette. I wasn't sure about using the vinegarette to sautee the okra in, but it really worked. I think the vinagarette could have used a little more garlic, but overall was very good. It cooked down and the okra got very tender, yet crispy on the outside with a hint of lime. Next time I might even throw in some tequila and maybe some mint in place of the thyme for a bit of a mojito fried okra dish. Very good!

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Has anyone tried the fried green tomatoes recipe?  There are so many green tomatoes in the market now and I'm looking for a good recipe.  I wanted to try the one in this book but it seems so fiddly with all the double-dipping and the apple cider vinegar--I'm just not sure how that will work out.

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jkl, I have not made that recipe yet, but I've got tons of green tomatoes on the vine right now that I plan to use.

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the Citrus Collards with Raisins Redux is freaking amazing.  super duper easy, i loved 'em and so did my husband.  :)>>>
the Open-faced BBQ Tempeh sandwiches have been a HUGE hit...even the picky picky omni step son dug them.  I did serve the sandwiches with the Carrot-Cayenne coleslaw (also quite tasty) and that helped to even out the saltiness of the tempeh.

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I made blackened tofu which was very easy and very good!!!!

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I made the Green Tomato & Basil Chutney last night and it was really delicious. The only thing I'd adjust is next time to add a little more red wine vinegar, and probably use whole cumin seeds instead of ground. Great recipe, though!

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I just got this! I never really planned on owning it, and I don't know that I'll use it very much, but my mom bought it for me for $8!  ;)b

eta: no mac and cheeze?!

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I bought this.  There are large portions of the book that I'm not expecting to use.  I'm interested in the following:

    Jamacian Veggie Patties
    Red Beans and Brown Rice with Red Wine-Simmered Seitan
    Whole-Grain Mustard and Cornmeal Crusted Seitan
    Quinoa-Quinoa Cornbread
    Chocolate-Pecan Pudding Pie

Maybe the soups and stews will look more appealing come winter.

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I made Carrot-Cayenne Coleslaw (page 63) today.  It's really good.  The ingredients are:  red & green cabbage, carrots, mustard, vinegar, agave nectar, salt, cayenne, olive oil, and toasted sesame seeds.  Yay!  No mayo.

The recipe specified champagne vinegar, which I didn't have, so I used apple cider vinegar. I don't like the sharpness of cayenne pepper, so I substituted ground chipotle pepper. I also added figs.  I had some dried out figs that I put through the grater part of my food processor.  It stressed my machine, but I ended up with fine bits of figs that mixed thorougly through the coleslaw.  The recipe calls for mixing the two cabbages shortly before serving.  The colors are very vibrant just after mixing.  I put them both together for the ease of it and the colors began to bleed within the hour.  It's still pretty, but not "sharp."  For work lunches it's fine, but for a work potluck, I'd combine them just before the event started.  

The first time I tried it I loved it.  Then I remembered the toasted sesame seeds in my toaster oven.  I added those and o.m.g.  They add the right touch.  I really like this recipe.

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Yes'm.  Thank you for transferring it over there.  :bashful smile:

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Yes'm.  Thank you for transferring it over there.  :bashful smile:

No, no. I just made it. Just now.

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>:D  Then I am unrepentant.  Instead I will thank you for making the review thread.  I might keep this cookbook, so I'd like to know what to make from it.

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Always good to have Ally's "official" threads. 

I think I'm going to try the collard greens this weekend.

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Add me to the list of people that love the collard greens.  They are amazingly good!

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