Soul food and veganism are not exactly synonymous. But, that might change with an excellent new cookbook called Sweet Potato Soul. 

The book’s subtitle is a lengthy one, but sums up what it’s all about: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice and Soul. The author is Jenné Claiborne, creator of the Sweet Potato Soul blog and YouTube station. Thinking that she’d have to give up her favorite soul foods after adopting a vegan lifestyle in her twenties, Claiborne took it upon herself to create delicious, vegan and plant-based versions of the Southern staples she grew up with. The result is a cookbook brimming with dishes that both vegans and non-vegans will love, like Oyster Mushroom Étouffée, Fluffy Sweet Potato Biscuits, Low Country Grits, Jackfruit Jambalaya, and many more. I really like her recipe for Jalapeño Hushpuppies. Pick up Sweet Potato Soul at your favorite bookstore and get cookin’!

The head chefs from Tuscany and Francks – Adam Vickers and Robert Perkins – are teaming up to offer a one-off a la carte culinary brunch at Tuscany restaurant on Sunday, March 4th, with seatings available from 10 AM to 1 PM. Menu main dishes ($15-$18) include lasagna Benedict; a “Creminelli breakfast” of house biscuits, capicola gravy, mortadella hash, eggs, and apple kohlrabi slaw; torched house-smoke salmon with lemon-dill creme fraiche; or brie and pear panini with golden heirloom tomato and Champagne bisque. To reserve your brunch spot call 801-277-9199.

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