By Bianca Phillips
“Crunk” is a Southern slang time period that implies “to get excited.” Keepin' it genuine and makin' it enjoyable, vegan blogger Bianca Phillips followed the Southern slang time period to express ardour and satisfaction for her background and the down-home nutrients she used to be raised on.
through incorporating kingdom staples (beans, corn, and clean produce) which were the foundation of Southern cooking for generations, Bianca bargains no-frills, no-nonsense soul foodstuff dishes with a healthy twist. those relatives classics, minus the beef, eggs, and dairy items, support continue conventional Southern foodways alive whereas permitting vegans, vegetarians, and an individual who cares approximately healthy consuming to get pleasure from this fulfilling down-home fare.
From cheese-free Ro*Tel dip and country-fried tempeh steak to eggplant jambalaya and smoky stewed okra and tomatoes, Cookin’' Crunk deals lots within the approach of vintage Southern convenience nutrients. there is additionally a bounty of candy treats that comes with cobblers, bread pudding, darkish chocolate bourbon pecan pie, and peanut butter and banana "Elvis" cupcakes.
Read or Download Cookin' Crunk: Eating Vegan in the Dirty South PDF
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Additional info for Cookin' Crunk: Eating Vegan in the Dirty South
Stored in a sealed container in the refrigerator, Country Buttermilk Ranch Dressing will keep for 1 week. NOTE: For a thinner salad dressing, add a little more soy milk. RANCH DIP: To make a ranch dip for fresh vegetables, omit the soy milk and vinegar. Per 2 tablespoons: 50 calories, 1 g protein, 4 g fat (4 g sat), 2 g carbs, 132 mg sodium, 3 mg calcium, 0 g fiber Traditional Worcestershire sauce contains anchovies. A fish-free vegan version is available at most natural food stores. But you can make your own with this recipe, which uses common pantry items, if you don’t have access to a natural food store or you’re lookin’ to save a few bucks.
Put the tempeh in the container and gently flip the strips over to evenly coat them with the marinade. Cover and refrigerate for 8 to 12 hours, turning the tempeh once or twice during the marinating time. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray or line it with parchment paper. Drain the tempeh in a colander. Put the slices on the prepared baking sheet. Bake for 20 minutes, until crispy and the edges are brown, carefully flipping the tempeh halfway through the baking time.
Black-eyed peas. Black-eyed peas are a staple in Southern cooking. I keep canned peas on hand, and I always rinse and drain them before using. One 14-ounce can of black-eyed peas equals about 1½ cups of cooked dried peas. Feel free to substitute frozen or dried black-eyed peas, cooking them according to the package directions and measuring out what you’ll need for the recipe. ) Or use shelled fresh black-eyed peas, if you can find them, cooked in boiling water until tender. Black salt. If you love being vegan but miss the taste of eggs, black salt is a must-try.