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The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table

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Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the head Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility. Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region: Lemon Zest and Thyme Pimento Cheese Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette Okra Fritters with Creole Mustard Sauce Vegetarian Red Beans and Rice with Andouille Eggplant Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing Grilled Peach Ice Cream Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious. "True Southern food will always adapt to its surroundings. It is not the stubborn lout that many think it is, rather it's a nimble cheerleader of its region. It revels in vegetables and cherishes seasons. Burks and Lawrence are adding healthy substance to the definition of our Southern food. The Southern Vegetarian is a great addition to any culinary library." --Hugh Acheson, author of A New Turn in the South "Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." --Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris "What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes...a look that needed to be taken." --John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group


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Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the head Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility. Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region: Lemon Zest and Thyme Pimento Cheese Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette Okra Fritters with Creole Mustard Sauce Vegetarian Red Beans and Rice with Andouille Eggplant Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing Grilled Peach Ice Cream Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious. "True Southern food will always adapt to its surroundings. It is not the stubborn lout that many think it is, rather it's a nimble cheerleader of its region. It revels in vegetables and cherishes seasons. Burks and Lawrence are adding healthy substance to the definition of our Southern food. The Southern Vegetarian is a great addition to any culinary library." --Hugh Acheson, author of A New Turn in the South "Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." --Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris "What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes...a look that needed to be taken." --John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group

30 review for The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table

  1. 5 out of 5

    Dixie Diamond

    I'm not even a vegetarian and I would eat these for their own sakes. Sometimes vegetarian versions of non-vegetarian foods try too hard, and sometimes they just make sense. This one makes sense. It subs things that you might add to the dish, anyway (roasted red pepper strips to a muffuletta) even if you weren't taking the meat out. Some of the ingredients might be slightly hard to get if you're in a small town, but most should be accessible through a normal suburban grocery store. I really like t I'm not even a vegetarian and I would eat these for their own sakes. Sometimes vegetarian versions of non-vegetarian foods try too hard, and sometimes they just make sense. This one makes sense. It subs things that you might add to the dish, anyway (roasted red pepper strips to a muffuletta) even if you weren't taking the meat out. Some of the ingredients might be slightly hard to get if you're in a small town, but most should be accessible through a normal suburban grocery store. I really like that it doesn't rely heavily on processed meat substitutes or soy--it just lets meatless be meatless (the lentil sloppy joes, for instance). It doesn't seem to need a lot of highly developed cooking skills or extra steps, too, so the recipes are usable even if you don't have all day to prepare them.

  2. 4 out of 5

    Ashleyree

    Surprisingly interesting recipes. Could possibly be worth adding to the personal Library. Could be higher calorie then expected, so be careful of serving sizes. Southern benedict with wilted spinach and espresso red-eye gravy, Miracle mushroom gravy, Apple cheddar and Thyme galette, sambal pepper jelly, zucchini fries, Hoppin' John Black-eyed Pea butter, warm brussel sprout salad with smoked feta and candied pecans, collard greens with honey shallots and mushrooms, curried cauliflower soup. Surprisingly interesting recipes. Could possibly be worth adding to the personal Library. Could be higher calorie then expected, so be careful of serving sizes. Southern benedict with wilted spinach and espresso red-eye gravy, Miracle mushroom gravy, Apple cheddar and Thyme galette, sambal pepper jelly, zucchini fries, Hoppin' John Black-eyed Pea butter, warm brussel sprout salad with smoked feta and candied pecans, collard greens with honey shallots and mushrooms, curried cauliflower soup.

  3. 5 out of 5

    Laura

    This cookbook has a ton of great recipes! I like that it has a color photo for nearly every recipe; there are a lot of homemade sauces to complement the dishes included; the ingredients lists contain every day items you would normally have on hand; the directions are easy to follow; there are notes for how long it can be stored and if it can be prepped ahead of time. One thing I've noticed while meal planning each week is that there are a lot of recipes using mushrooms, mostly baby bella, so if This cookbook has a ton of great recipes! I like that it has a color photo for nearly every recipe; there are a lot of homemade sauces to complement the dishes included; the ingredients lists contain every day items you would normally have on hand; the directions are easy to follow; there are notes for how long it can be stored and if it can be prepped ahead of time. One thing I've noticed while meal planning each week is that there are a lot of recipes using mushrooms, mostly baby bella, so if you don't like mushrooms you would not enjoy these recipes.

  4. 4 out of 5

    Dray

    This book is worth reading for vegetarians. It does a pretty good job of presenting vegetarian dishes, or adapting meat/fish dishes to vegetarian, all in the southern framework.

  5. 5 out of 5

    Rachel

    I was pleasantly surprised by this cookbook. I was raised in the Southern US, so there are times when I crave cuisine from that area. However, with its propensity to be fried and/or covered in pork, I was not having much luck finding it here, other than cooking some fried okra at home. The only soul food restaurant I’ve been to here in Arizona was overpriced, pretentious and not very good. So when I found out about this book I was intrigued as “Southern” and “Vegetarian” were two words I would h I was pleasantly surprised by this cookbook. I was raised in the Southern US, so there are times when I crave cuisine from that area. However, with its propensity to be fried and/or covered in pork, I was not having much luck finding it here, other than cooking some fried okra at home. The only soul food restaurant I’ve been to here in Arizona was overpriced, pretentious and not very good. So when I found out about this book I was intrigued as “Southern” and “Vegetarian” were two words I would have never associated with each other. But it works, and I must say that the recipes look surprisingly tasty, and there are some items I could probably even get my extremely carnivorous husband to eat. Some of most yummy sounding recipes included the Sweet Potato Grits with Maple Mushrooms and a Fried Egg, Okra Fritters with Creole Mustard Sauce, and the Lemon Thyme Pimento Cheese (which can be made into sandwiches or stuffed into pickled peppers). I checked out their blog too (which stared everything) and they had some excellent recipes on there too. 5 stars.

  6. 5 out of 5

    Jane

    It is rare for me to purchase a cookbook but this one is in my small collection. I have prepared 75% of the recipes and have yet to have a fail. Things that appeal to me are; the design, the writing, the originality, the organization, the authenticity, and the ease of perusal. Last night, for a late night dinner I prepared the fried green tomatoes (po-boy) on pg. 88. No bread, no toppings, just the fried green tomatoes with the N'awlins sauce. I cannot begin to tell you how incredible this simpl It is rare for me to purchase a cookbook but this one is in my small collection. I have prepared 75% of the recipes and have yet to have a fail. Things that appeal to me are; the design, the writing, the originality, the organization, the authenticity, and the ease of perusal. Last night, for a late night dinner I prepared the fried green tomatoes (po-boy) on pg. 88. No bread, no toppings, just the fried green tomatoes with the N'awlins sauce. I cannot begin to tell you how incredible this simple recipe tasted. I also prepared the Hoppin' John Black-Eyed Pea Butter for New Year's Eve/Day to keep my Grandmother's family tradition of preparing black eyed peas for a year of good luck and it was wonderful. These two authors should be very proud of themselves. What a great cookbook!

  7. 4 out of 5

    Ron Block

    Have only just started with this amazing cookbook. I was immediately taken by the gorgeous photography and layout of the book. Top notch, and while I am not a total vegetarian, this certainly made my mouth water and want to cook everything in it. Taking an adventurous leap to go outside the normal vegetarian dish, Justin and Amy (with a plug from Hugh Acheson!) are working to put creative and easy dishes in the center of the dinner plate. This book is going to be a great gift for the holidays an Have only just started with this amazing cookbook. I was immediately taken by the gorgeous photography and layout of the book. Top notch, and while I am not a total vegetarian, this certainly made my mouth water and want to cook everything in it. Taking an adventurous leap to go outside the normal vegetarian dish, Justin and Amy (with a plug from Hugh Acheson!) are working to put creative and easy dishes in the center of the dinner plate. This book is going to be a great gift for the holidays and a certain staple in my kitchen- YUM!

  8. 4 out of 5

    Sarah

    This has probably surpassed The Smitten Kitchen Cookbook as my favorite cookbook purchase this year, since nearly every recipe is one that my kind of picky husband is excited about. My only gripe is that the publisher chose to not bind it with spiral/lie-flat binding, which seems strange for a cookbook this long.

  9. 5 out of 5

    Michele

    You don't have to be a vegetarian to reap what this fabulous cookbook has to offer. Memphians Justin Fox Burks and Amy Lawrence have put together a great compilation of down-home recipes of vegetarian flair. If you love the cookbook, check out their blog, The Chubby Vegetarian, too. Lots of good stuff in both! "Eating your vegetables has never been more delicious." You don't have to be a vegetarian to reap what this fabulous cookbook has to offer. Memphians Justin Fox Burks and Amy Lawrence have put together a great compilation of down-home recipes of vegetarian flair. If you love the cookbook, check out their blog, The Chubby Vegetarian, too. Lots of good stuff in both! "Eating your vegetables has never been more delicious."

  10. 5 out of 5

    Lindsay

    Would you like some veg with your eggs & cheese? In the intro the authors say they lost a lot of weight by going veggie... and these are not the recipes that made it happen. I didn't find much to work with in here as a vegan, even less as a veg-forward cook, though I understand there is such a vein running through southern fare if you know where to look. Would you like some veg with your eggs & cheese? In the intro the authors say they lost a lot of weight by going veggie... and these are not the recipes that made it happen. I didn't find much to work with in here as a vegan, even less as a veg-forward cook, though I understand there is such a vein running through southern fare if you know where to look.

  11. 5 out of 5

    Adrielle

    A gorgeous book. The recipes can get a bit complex, but the directions are easy to follow. In general, these main dishes are more work intensive than I like to get into on an average day. It is a wonderful resource for holiday cooking (or those rare moments when I simply feel like flexing my cooking talents). The appetizers, sides, and salads, however are making their way into my everyday fare.

  12. 5 out of 5

    Diana H

    Yum! The eggplant ricotta sandwiches were a delight. The BBQ sauce was somewhat tedious, but worth the effort. We used it for the BBQ Tofu Nachos and the BBQ Tofu Pizza which both I can highly recommend. My latest hit was the vegan sloppy joes which nail the saucy goodness of the meaty original. I'll be cooking from this cookbook all year! Yum! The eggplant ricotta sandwiches were a delight. The BBQ sauce was somewhat tedious, but worth the effort. We used it for the BBQ Tofu Nachos and the BBQ Tofu Pizza which both I can highly recommend. My latest hit was the vegan sloppy joes which nail the saucy goodness of the meaty original. I'll be cooking from this cookbook all year!

  13. 5 out of 5

    Shila

    This book is wonderful. If you need flavor in your life, definitely go to your local library and pick up this one! I am a fan of book layouts and this one is a winner! The design, the paper.. might be worth buying.

  14. 5 out of 5

    missy jean

    Way overreliant on dairy and eggs... but the handful of vegan options in here ARE good. Like the 20-minute tamales!

  15. 5 out of 5

    Linda Neafsey

    What a treat Haven't found a recipe that I tried that I haven't liked. Easy to do and easy ingredients found in my kitchen. Buy it please What a treat Haven't found a recipe that I tried that I haven't liked. Easy to do and easy ingredients found in my kitchen. Buy it please

  16. 4 out of 5

    Carol Tietsworth

    I've been an ovo lacto vegetarian for more than 10 years, but I truthfully didn't see anything to stir me up in this book. I've been an ovo lacto vegetarian for more than 10 years, but I truthfully didn't see anything to stir me up in this book.

  17. 4 out of 5

    Miriam

    Just picked this up. I am so glad I did. It is a very approachable book. Recipes are easy to follow with good explanations. I am looking forward to trying many of these dishes.

  18. 5 out of 5

    Kathy Mckernan

  19. 5 out of 5

    Jamie

  20. 4 out of 5

    Emilee Bishop

  21. 4 out of 5

    Megan Garbe

  22. 5 out of 5

    Anne Henry

  23. 4 out of 5

    kristin connor

  24. 4 out of 5

    Lauren

  25. 4 out of 5

    Jennifer S. Rubin

  26. 4 out of 5

    Cris

  27. 4 out of 5

    Bree

  28. 4 out of 5

    leichla erazo

  29. 5 out of 5

    Alice Shands

  30. 4 out of 5

    S Summers

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