The Inspired Vegan.

I recently picked up a copy of Bryant Terry’s new book, The Inspired Vegan. Vegan Soul Kitchen is probably in my top 5 favorite vegan cookbooks, so when I heard about The Inspired Vegan I went out and bought it immediately. I usually buy books on Amazon, but I knew I wanted to have this one instantly. I’m so glad I made that choice. I dove right in and bookmarked the recipes that stood out to me the first time I went through it. I made:

Sparkling Rosemary Grapefruit Water

Homemade rosemary simple syrup and freshly squeezed ruby grapefruit juice made this drink refreshing and delicious. I drank it all day long.

Savory Grits with Sauteed Broad Beans, Roasted Fennel & Thyme

This dish is outrageously good. When I read the list of ingredients, it sounded like love in your mouth. I have been so into fennel lately. It’s just so good. I sought every thing out and made this dish. It’s definitely my favorite that I’ve made from this book so far…and that is saying something because all of Bryant Terry’s recipes are great.

Smoky Tomatoes, Roasted Plantains and Crumbled Tempeh

This is my second favorite dish that I’ve made so far. Maybe because I love anything “smoky” or anything that has plantains.

Aromatic Asparagus & Sweet Potato Curry w/ Cilantro

This was a warming curry. Truth be told mine could have turned out a bit creamier, but the flavors were really satisfying. I used a combo of different sweet potatoes and lots of cilantro. Love cilantro.

Velvety Grits with Sauteed Summer Squash, Heirloom Tomatoes, & Parsley-Walnut Pesto

Yes. Grits again. I love grits! These grits were good, but I don’t think any grits will ever be as good as those grits I posted above with the roasted fennel. I wish shucking and skinning fava beans wasn’t so time consuming or I’d be eating those grits every day. These grits were good too. Fresh and healthy describes this meal.

Kumquat-Tangerine-Meyer Lemonade

I got a dwarf kumquat tree a while back and guess what? It filled up with quats. I like eating kumquats as is, but I had a bunch and wanted to do something with them. When I was in Whole Foods, I stumbled upon a basket full of meyer lemons. It’s also tangerine season, so I bought a satsuma, a honey tangerine and another variety, the name of which escapes me. This lemonade was really good. Make it while kumquats are around or you know, get a tree of your own.

Anyhow, you can probably see that the verdict on The Inspired Vegan is that it’s awe-inspiring, full of delicious yums and it should be in your hands right now. There are a bunch more recipes that I can’t wait to make. I’m sure I’ll be posting about them soon.

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3 Comments on “The Inspired Vegan.

  1. woweee. I wish I could have been around for that cooking session. That looks frekin’ delicious. How did you get the grapefruit water to sparkle? Do you play with dry ice, use sparkling water, have one of those machines that makes things all sparkly?

  2. πŸ™‚ I need you and Michelle at more cooking sessions. I’m so full, tooooo often. As for my sparkles, I get them from a bottle. A bottle of sparkling water. Although I have a few clients with that Soda Stream thing and they love them. I think you should do a recipe for that cucumber jalapeno awesome drank you made. Sparkles optional?

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