The New Vegetarian South: 105 Inspired Dishes for Everyone

by Jennifer Brulé

Overview

In this enlightening cookbook, chef Jennifer Brule brings southern-style food together with plant-based approaches to eating. Her down-to-earth style and 105 recipes will immediately appeal to vegetarians, vegans, and meat-eaters alike. These dishes are also a boon for those who simply love southern food and want to learn more about options for flexitarian eating. Brule deliciously demystifies meat substitutes and flavors up familiar vegetables. Imagine vegetarian barbecue: Brule's recipe for spicing, saucing, and oven-roasting jackfruit offers a robustly tasty alternative to pulled pork. Tofu is the perfect base for crispy Southern Fried Buttermilk Nuggets, and cauliflower beautifully fills in for shrimp in a Cajun-inspired etouffee.

Brule also highlights just how many traditional southern dishes are in fact vegetarian, and they're gathered together for you in this gorgeously illustrated book. Beloved foods like tomato pie, pimento cheese, grits casserole, and more will encourage you to skip the meat without a second thought. With step-by-step instructions and notes on how to easily find new ingredients, The New Vegetarian South gathers a feast for everyone.

Product Details

ISBN-13:	9781469645179
Publisher:	The University of North Carolina Press
Publication date:	08/06/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
File size:	7 MB

About the Author

Jennifer Brule, author of Learn to Cook 25 Southern Classics 3 Ways, is the executive chef and owner of the flexitarian restaurant Davidson Ice House, in Davidson, North Carolina.

What People are Saying About This

From the Publisher

Jenny Brule puts the southern love of vegetables together with plant-based cooking and creates a book we all need: doable, appealing recipes for everyone—vegetarians, vegans, and meat eaters, too! Pleasing yourself, your friends, and your family with deep-down savory flavor is what chef Brule is all about."—Nathalie Dupree, coauthor of Mastering the Art of Southern Cooking

This is the right cookbook at the right time for the right reasons: Jenny Brule's The New Vegetarian South speaks to a large, eager, and hungry audience, from vegans to meat eaters. Just reading the names of the recipes makes me hungry!"—Nancie McDermott, author of Fruit.

Jenny Brule's honest, conversational approach to cooking makes me feel as if I've pulled up a stool at her kitchen counter as she cooks. With easy-to-read and easy-to-execute recipes, this book is wonderfully appealing for all. Brule's stories, friendly writing, and wonderful knack for making meat substitutes easy to use establish The New Vegetarian South as a must for any aspiring vegetarian chef—southern or otherwise."—Sarah Crosland, author of Secret Charlotte

Editorial Reviews

Brule's well-executed second cookbook will delight readers who want to eat more plant-based meals."—Library Journal, starred review

From the Publisher

★ 08/01/2018
Classically trained chef Brulé (Learn To Cook 25 Southern Classics 3 Ways) introduces common meat substitutes (e.g., seitan, textured vegetable protein, jackfruit) and complementary umami-boosters (e.g., miso paste, smoked paprika, onion juice) in 105 Southern-inspired vegetarian and vegan dishes. Appealing to flexitarians and omnivores as well as strict plant-based eaters, the wide-ranging recipes include boozy party dips, zesty pickles, rich gravies, produce-packed mains, and more. It's easy to overlook the meatlessness of "oyster" po' boys, as mushrooms masquerade as shellfish, and pulled "pork" barbecue, in which canned jackfruit stands in for swine. VERDICT Brulé's well-executed second cookbook will delight readers who want to eat more plant-based meals.

Library Journal