Post Punk Kitchen Forum

I saw his new book at my local independent bookstore today and thought it looked quite good. Has anyone purchased it and tried anything? There are some recipes with grits that look sweet and although I'm usually not interested in the drinks section of books I always think the recipes he has look good.

I was looking at this too because I really love Vegan Soul Kitchen. I am looking forward to hearing feedback from anyone who has gotten it.

I had no idea it was out! Oh no, I am going to want this book. I love his writing style and recipes.

My copy came today. I am dying to make the grits with walnut pesto, heirloom tomatoes, and summer squash. The photography is beautiful. I hope to make something from it this weekend.

I pre-ordered it from Amazon based on how much I liked Vegan Soul Kitchen, so I expect it *any*day*now*.

I just ordered this, and I'm excited! I adore Bryant Terry, his recipes are so different to everything else I usually make. It's fun to try really 'American' recipes that aren't junky, like mac and cheese (as much as I love it).

Mine arrived, to England! I'm normally waiting for ages, so this was very exciting. I'm going to read it properly in bed tonight but I love how it looks.

I'm a Vegan Soul Kitchen fan, so I'll be picking this up.

There's an interview w/Bryant Terry on Colorlines today: http://colorlines.com/archives/2012/01/ ... terry.html

It includes a sample recipe from the book.

Okay, I love this book. I read the thing cover to cover in bed last night. He's so passionate and articulate. I don't know what to make first but I'm really, really excited.

I just ordered a copy of this and am so excited. Everything I've made from VSK is delicious, and his style and approach are so unique (and fantastic) .

Has anyone made anything out of here yet?

I picked up my hold from the library the other night, and the writing is wonderful. I really want to make the funmilayo fritters with harissa, wet jollof rice, the smokey tomatoes, plantains & tempeh meal, the molasses cake, the grits dishes, sweet potato biscuits and every single drink.

I know from Vegan Soul Kitchen, I love the looks of all the drinks there too and always mean to make them but never seem to get around to it. I think I should this summer because they really sound fine.

Seriously! I love how much thought and creativity he puts into the drinks. I need to get off my asparagus and make them!

are the drink recipes all cocktails?

aniveg - the majority are, but there are a couple of mocktails and a citrus minted sweet tea, too.
I'm sure you can easily leave out the liquor in one or two of them, or make the components to make another drink altogether - like the lemonade base or cayenne simple syrup.

I'm serving an Inspired Vegan dinner tonight. I made the parsley garlic paste for the Wet Jollof rice last night and used a little as a base on a pizza. It's so vibrant and tasty! The Funmilayo fritter dough is resting in my fridge overnight (figured this was best since it's supposed to chill for an hour and I didn't catch the soaked - not cooked - beans bit) for cooking later.
I'm gonna do a baked version of them with coconut spray oil for dipping in the harissa - which is fragrant and amazing. Also serving the blackened fingerlings with a roasted red pepper, chipotle & blood orange riff on his ketchup recipe. Sadly, the Gingered Sesame Brittle was a fail for me. I blame my MIA candy thermometer.

Tonight I made the tomato drenched collard greens with butter beans and served it over the savory grits. So. Damn. Good. The tomato broth is lip smacking.

Last night's Inspired Vegan dinner verdict: awesome!
The harissa, wet jollof rice and garlic parlsey spread were all stand outs, but everything was all very good...
Looking forward to making a drink next.

I've decided I'm cooking the tofu & peanuts in roasted chili oil, garlic braised gai lan (or whatever other green I pick up) and coconut quinoa for dinner later this week. Plus, the Me'yer sipping gingerly cocktail.

Just got it, so much stuff I want to try! I'm eating the parsley walnut pesto right now on pasta with roasted broccoli, it's great! The miso really does make it.

The tofu with peanuts in roasted chili sauce is so easy and good! Makes me feel silly not broiling tofu in forever. I made it for dinner last night, along with the garlic braised gai lan, roasted garlic pinto [subbed for red] beans, brown rice, and Meyer sipping gingerly cocktails, which included making cayenne simple syrup and ginger infused vodka. Goodness.

I have put in a hold at the library. Going to grit it up in a few months.

My library just let me know they have this on hold for me, eeee! Any unusual ingredients I should be on the lookout for when I go grocery shopping?

The menus are so versatile that it's hard to say! It's really focused on seasonal produce and lots of fresh citrus in the drinks. Quite a few recipes that all for cilantro.