Founding Father

Craig Claiborne gets his due in a first-time biography.



(page 2 of 2)

 

No Ham Hocks in These Collard Greens

Country Fried Tempeh Steak with Soy-milk Gravy, Whole Wheat Buttermilk Biscuits with Chocolate Gravy, Fried Tofu Chicken Wafflewich with Maple-Dijon Sauce, Peanut Butter and Banana “Elvis” Cupcakes, and Mint Julep Brownies:

If those dishes sound down-home, sorta, it’s because you’re cooking according to recipes drawn from Cookin’ Crunk: Eatin’ Vegan in the Dirty South (from the Book Publishing Company of Summertown, Tennessee). And those recipes are brought to you by Bianca Phillips, staff writer at Memphis magazine’s sister publication, the Memphis Flyer.

Her book consists of veganized versions of traditional Southern recipes, many of them family classics that Phillips grew up eating in her mama’s and granny’s kitchens. Why, even her mama and granny helped out by veganizing some of the recipes.

As Phillips writes in her book: “[Y]ou won’t find any ham hocks in these collard greens. There’s no pork sausage in this gravy, and there’s certainly not a hint of chicken in these dumplin’s.”

“I wanted to ‘healthify’ country cooking so that vegans and health-conscious people would have a chance to enjoy soul food too,” Phillips says of Cookin’ Crunk.

So, vegans hungry for some soul food, enjoy! And for more, go to vegancrunk.blogspot.com.

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