Make It Plant-Based! Southern

Auteur

Mehreen Karim is a Brooklyn-based freelance recipe developer, writer, and pop-up chef. Her culinary style is best known for inspiring home cooks like herself to take risks in the kitchen, and she was recently named to the Future of Food 50 list by Cherry Bombe magazine. Mehreen was born and raised in the South, and her cooking often reflects her diverse food memories and the experiences that shaped her upbringing. While residing in New York, she continues to garner buzz around Southern cooking, as her Southern-inspired pop-up dinners sell out within minutes. When Mehreen isn’t planning a menu for her next pop-up, she’s writing articles or recipes for food media outlets like Bon Appétit, Food52, Eater, and more. Find her @reeniekarim.

Texte du rabat

Discover the pleasure and deliciousness of vegan versions of favorite Southern foods—part of Workman’s new series of passionate plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired dishes, Make It Plant-Based! Southern shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes like Mushroom and Potato Pot Pie Casserole, Smashed Okra Fries, Cracker-crusted Mac and Cheese, and Silky Dark Chocolate Cream Pie. The book includes breakfast, starters, mains, soups, desserts, and condiments to suit every taste and occasion from Green Tomato and Honeydew Salad to Very Good Gravy.
 
Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!
 

Contenu
Preface
Introduction
Keep Your Kitchen Stocked

Breakfast and Brunch
Crispy Lemony Breakfast Potatoes
Saucy Tomato Tofu and Grits
Broiled Peach and Oatmeal Bake
Flaky Biscuits and Quick Strawberry-Pepper Jam
Fluffy Cardamom-Blueberry Pancakes
Mushroom and Soy Chorizo Hash
Carrot Cake Smoothie

Starters and Sides
Cornbread Casserole
Smashed Okra Fries
Southern-Style Tomato Toast
Last-Minute Coconut-Creamed Greens
Fried Green Tomatoes and Tangy Basil Mayo
Creamy Labneh and Spiced Peach Dip
Crispy Golden Tofu
Easy Being Green Tomato and Honeydew Salad
Creamy Scallion-Potato Salad
Spinach Dip Hand Pies

Dinners and Mains
Mushroom and Potato Pot Pie Casserole
(Fancy) French Onion Mac and Cheese
(Classic) Cracker-Crusted Mac and Cheese
Pimento Cheese Pasta
A Vegan’s Fried Chicken Sandwich Special
Summer Squash Casserole
Green Bean Casserole
BBQ Eggplant and Slaw Sandwiches

Soups and Stews
Creamy Chickpea Noodle Soup
Cheesy Broccoli Soup with Pesto Croutons
Tex-Mex Macaroni Soup
Coconut Corn Soup
Vitamin C Soup
Herby Bean and Potato Soup
Creamy Tomato Orzo Soup
Kale Porridge with Crispy Garlic Chips

Sweets and Treats
Blackberry Tahini Cobbler
Sweet Potato and Cornflake Streusel Casserole
Sesame Chocolate Chip Cookies
Silky Dark Chocolate Cream Pie
Chocolate-Bottom Pecan Pie
Peach and Mango Hand Pies
Sweet Tea Cake
Batsh*t Banana Cake
Caramelized Banana Pudding

Condiments and Sauces
Magic Mayo
Five-ish Ingredient Fruit Chutney
Copycat Sauce
Any-Green Pesto
Very Good Gravy
Silky Cashew Cream
Actually Whipped Cream
Maple Mustard BBQ Sauce
Garlic Paste
Pickled Summer Corn

Resources
Acknowledgments
Index
About the Author