This is one of the breakfast items I have included in my latest meal plan. It comes from “Vegan Brunch,” and the recipe is featured on the site, which you can find here. I’ve actually made it before, but this time around, I added a cup of frozen blackberries (use these to replace the raspberry jam in the recipe on the site) that I had left over from the Sweet, Sour, and Spicy Blackberry Limeade recipe my husband made last week from “Vegan Soul Kitchen.” The coffee cake was so moist and delicious, and the blackberries added a nice little bite from their tartness. A cup of coffee and/or a glass of almond milk, and you’re set.
I had read great reviews of “Vegan Soul Kitchen” and even tried a recipe from the book — Cumin-Cayenne Mashed Potatoes with Caramelized Onions — last Thanksgiving after reading about it in Vegetarian Times. After hearing that the book’s author, Bryant Terry, was paying a visit to my alma mater, the University of Louisville, we decided to pick up a copy to bring to the event.
While I wish that he could have spoken longer, his hour-long talk was very informative and eye-opening. You could tell that he is a genuinely nice person and obviously very passionate about food justice and about using urban farming to bring fresh fruits and vegetables to what he calls “food deserts.” These are typically poorer neighborhoods that lack any kind of access to fresh produce and therefore rely on packaged and highly processed foods. I highly recommend you check out his web series, “Urban Organic,” in which he discusses these issues in more detail.
Anyway, back to the food. We had a chance to sample a couple of his dishes at the event, including his Citrus Collards with Raisins and Blackened Tofu with Coconut Rice. Both were incredible. I made the Citrus Collards recipe at home and it turned out really well. I also tried to make the Black-Eyed Pea Fritters and, well, I definitely need some practice with those (as well as a proper deep-fryer). The flavor was excellent, but they kept falling apart on me. I’m determined to get them right, though.
I love that he includes a lot of drink recipes in the cookbook. My husband whipped up a batch of the Sweet, Sour, and Spicy Blackberry Limeade and it was incredible! So refreshing and the cayenne added a nice kick.
Finally, I also love that he adds a soundtrack for each recipe. Music and cooking go hand-in-hand for me, so it’s nice to explore new music and new recipes together.
He does have a new cookbook out, “The Inspired Vegan,” that I hope to add to my collection soon.
Have you made any recipes from “Vegan Soul Kitchen”? Any you’d like to recommend?