The Voice of Local Utah

The Dish

The Dish: Vegan Cookbook and Brunch Suggestions

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…

by

Ted Scheffler

|

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.

 

 

 

 

SUPPORT OUR SPONSORS: click on their logos to visit their websites

[envira-gallery slug=”food-logos”]

, , , , ,

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

Join our newsletter.
Stay informed.

Join Utah Stories Newsletter

Related Articles


  • Grilled Miso-Ginger Salmon

    Salmon is an incredibly versatile fish for grilling. Marinating salmon fillets in a simple uncooked marinade using miso, mirin, ginger, and a few other ingredients results in a wonderful grilled salmon dish with subtle Asian Flavors. Most of the marinade ingredients can be found in your favorite Asian market or even a decent regular supermarket.


  • Balsamic Flat Iron Steak

    When it comes to simple recipes, it really doesn’t get much easier than this one for grilled flat iron steak that is marinated in balsamic vinegar. The balsamic gives the meat a slightly sweet and tart flavor that is unbeatable. 


  • Beer-Braised Boneless Short Ribs

    Braising with beer is one of the easiest entry points into cooking with beer. One of my favorite recipes is beef short ribs braised with Irish stout. It’s pretty simple and takes only about 15 minutes of prep time. Simply sit back and sip some stout while the short ribs braise.


  • Sri Lankan Chicken Curry

    When I was in graduate school a colleague of mine from Sri Lanka would occasionally invite me and some other students over for dinner. I will never forget the wonderful flavors of the Sri Lankan curries that Anne Marie made for us.