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

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

Justin Fox Burks, Amy Lawrence

Language: English

Pages: 272

ISBN: 140160482X

Format: PDF / Kindle (mobi) / ePub

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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kitchen would be the rogue-est of any I had ever worked in. Testosterone bled from the walls, Gun and Roses blared from a stereo twice as big as the room needed, and NOBODY questioned our combinations or dish design. The wait staff were terrified to submit special orders, split plate requests, and, most of all, vegetarian queries. It was no way to run a kitchen, and I realized it very quickly. The order of the day became, quickly, that special requests and vegetarian considerations be given the

teaspoons coriander 3 cloves garlic, sliced 1 (16-ounce) bag of organic frozen green peas, defrosted Zest of 1 lemon ¾ cup loose-packed fresh parsley Sea salt flakes and cracked black pepper (to taste) Pour the olive oil in a skillet over medium heat. Add the cumin and coriander and toast until fragrant. Add the garlic to the skillet. Cook this for a minute, but watch the garlic so that it doesn’t burn! Add the spice mixture, peas, lemon zest, parsley, salt, and pepper to the food

Ellis of Contemporary Media Pamela Denney of Memphis Magazine Bianca Phillips of Vegan Crunk Mary Helen Randall Jill and Keith Forrester of Whitton Farms and the Trolley Stop Van Cheeseman of Flora at Bluebird Farms Marshall Boswell Natalie Parker-Lawrence Emily Lux and Whole Foods Market Heather Skelton of Thomas Nelson Warren Oster and Stacey Greenberg Max Maloney and Marlinee Clark Gary Backus and Margot McNeeley of Project Green Fork Andrew Adams and Wally Joe of Acre and The

Squash with Miracle Mushroom Gravy, 136 artichokes Artichoke Hearts and Succotash over Smoked Cheddar Grits, 143–144 preparing, 115 Vegetarian Frogmore Stew, 114 Vegetarian “Midnight Snack” Inspired by Restaurant Iris, 77 arugula, Crispy Eggplant Sandwiches and Roasted Garlic and Ricotta Spread, 79 avocados Charred Corn and Avocado Salsa, 233 No-Fuss Guacamole, 38 Tacos with Spicy, Smoky Lentils, 125 Watermelon and Tomato Gazpacho, 106 baking sheets, xvi balsamic vinaigrette, 70

Chanterelle and Apricot Stuffed Acorn Squash with Miracle Mushroom Gravy, 136 bananas Mascarpone Banana Pudding, 192 Peanut Butter and Banana Smoothie, 206 Spinach and Strawberry Green Smoothie, 208 Super-Moist Banana Muffins, 20 blueberries, Nannie’s Blueberry Pie, 185 cantaloupe, Melonade, 217 peaches Grilled Peach Ice Cream, 178 Peach and Tarragon Pesto Pizza, 131 Sweet Potato Pancakes with Peaches and Pecans, 17 watermelon Grilled Watermelon and Tomato Salad with Honey-Lime

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