That being said, for the first year of Vegan Soul Kitchen’s publication, I would get over a dozen messages every week from folks who identified as Black stating that they are not vegetarians or vegans, and they thoroughly enjoyed the recipes in the book. In the spirit of Kujichagulia, I hope that my body of work moves people of African descent to reclaim the pre-colonial, pre-industrial plant-based origins of many of our diets. So often, people imagine vegetarianism and veganism as “white” diets. Reflecting on your work, what is your proudest moment of achievement? Under the Kwanzaa principle, Kujichagulia, you have shared your passion and knowledge about food with low-income communities, particularly of color. My wife and I decided to make it a family tradition starting this December, since we have a newborn daughter.

Last week, in preparation for a talk celebrating Kwanzaa at the University of Illinois Urbana-Champaign, I did a lot of research on the holiday, so it was a daily topic in our home (I encourage readers to watch the documentary film The Black Candle by MK Asante). But I have not celebrated the holiday in recent years.

I started celebrating Kwanzaa in college, and I continued to do so a few years after graduating. Molasses, Miso and Maple-Candied Sweet Potatoesĭo you celebrate Kwanzaa with your family? If so, what are your plans this year? “When you’re in charge of your own food, you’re empowered” – Bryant Terry, The Truth About Soul Food, Meanwhile, read below to learn how Kwanzaa influences Terry’s food activism and learn how to win an autograph copy of his upcoming new book, The Inspired Vegan. Also, follow him on Facebook/TheInspiredVegan, Twitter and visit his website at. Pre-order the The Inspired Vegan on Amazon to learn what influences Terry’s creativity in the kitchen and learn more exciting cooking techniques and recipes. It’s a cookbook marking his ten years of inspiring people to return to their soulful roots and cook from their heart as well. His latest book, The Inspired Vegan, publishes January 2012. Today he is a fellow of the Food and Society Policy Fellows Program, a national project of the W.K. His cooking lessons started in his grandparents’ garden in Memphis, Tennessee. He’s essential to the movement of returning soul food back to its healthy roots. In his ten years of being a food activist, he’s written a few books: Grub: Ideas for an Urban Organic Kitchen written with Anna Lappé, Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, contributed to A Taste of Life: 1,000 Vegetarian Recipes from Around the World and more. That’s Bryant Terry vegan soul food philosophy. Then, there’s vegan soul food that actually does taste good, because it’s cooked with soul…from the earth… from the heart. There’s vegan soul food we pretend taste good.

Bryant terry vegan soul kitchen recipes