Jenné Claiborne grew up in Atlanta consuming basic Soul Food–fluffy biscuits, smoky sausage, Nana’s candy potato pie–but thought she’d have to offer all that up when she went vegan. As a chef, she as a substitute spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy meals with the flavour and depth that feeds the soul.
The end result? Her first cookbook, SWEET POTATO SOUL, providing 100 vegan recipes that riff on Southern cooking in stunning and scrumptious methods, fantastically illustrated with full-color images. Jenné revives the lengthy custom of utilizing contemporary, native elements creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the delicacies in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favourite, Sweet Potato Cinnamon Rolls.
Along the way in which, Jenné explores the narratives surrounding iconic and beloved soul food recipes, in addition to their innate dietary benefits–you’ve heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are vitamin superstars, however here is how you can make them tremendous tasty, too.
From decadent pound truffles and ginger-kissed fruit cobblers to smokey collard greens, wonderful crabcakes and essentially the most comforting candy potato pie you will ever style, these better-than-the-original takes on crave-worthy dishes are good in your well being, coronary heart, and soul.