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Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart: A Cookbook
Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine.
Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.
Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.
Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
288 pages, Hardcover
Published October 23, 2018
174 people are currently reading
520 people want to read
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Displaying 1 - 30 of 36 reviews
January 28, 2019
I got this book solely based on the intriguing title. I don’t think of Mississippi and vegans . . . But obviously my biases have limited my view. And this book doesn’t just surprise by challenging my expectations of southern food but Pakron approaches this cookbook in a unique way, without the help of professionals. He, his friends and family wrote the book, compiled the recipes and took the pics. Most of the recipes, Pakron indicates, come from his childhood. The book combines recipes and pictures designed to create for the reader a sense of Mississippi vegan eating, which Pakron argues, is actually a natural approach to the bounty of fruit and veggies offered by Mississippi.
Pakron’s voice is buddy humor mixed with inspirational. The color pictures are simple, food focused, and many recipes do not have a picture. But don’t get the idea that the pictures aren’t good; they highlight the food in a simple, attractive way.
Pakron has put quite a bit of effort into creating these recipes (many of which have long lists of ingredients) to be not just accessible to most cooks but also inspiring, and, he hopes, largely unavailable online. And, if you are thinking Alice Waters approach to veggies, stripped to their core essence, think again. These are vegan recipes with verve: spices, herbs, sauces abound to step up flavors. His creole Chex mix has 16 flavor additions, for example! Pakron set out to create a unique cookbook (popcorn tofu anyone?), and he does.
Pakron provides a pantry section, and there are many ingredients most people may find difficult to access (ume plum vinegar, kombu and Kaplan namak, for example). He does not provide suggestions for substitutes. If you are already vegan, maybe this pantry list won’t be so daunting. Pakron refers you to his website (mississippivegan.com) for resources. He also suggests that you don’t let the absence of an ingredient stop you from making a recipe. Give it shot without. His pantry includes many ready made veg products like vegan cheeses, mayo, butter and meats. I’m not vegan, and I’m likely to just sub those out for the real thing. For mot recipes this works fine, and the recipes are worth doing not vegan, like the garlic cheese grits casserole with corn chips on top: what a great idea! He’s especially high on nutritional yeast, which appears in almost every savory recipe.
There is a short list of kitchen equipment he notes that most people might not have like a mandoline and cheesecloth. He includes tips on most recipes that are pretty basic like look for non-GMO corn products.
I appreciate his suggestion to wash mushrooms and dry them in the salad spinner. In general, this is a casual approach to cooking that emphasizes enjoying both the prep and the eating.
Some recipes are really long like those for meat subs like barley sausage. In the baked goods, in general, he just subs out butter and adds some kind of coconut product and subs out cows milk for non-animal product milk.
While this is a southern cooking book, many of the recipes are not particularly southern. You’ll find five recipes for vegan gumbo, including one that’s gluten free, but there is also an eggplant couscous casserole, spaghetti pie and grilled avocado kimchi sandwiches. If you are looking for very flavorful, ingredient heavy vegan food, this is the cookbook for you
Pakron’s voice is buddy humor mixed with inspirational. The color pictures are simple, food focused, and many recipes do not have a picture. But don’t get the idea that the pictures aren’t good; they highlight the food in a simple, attractive way.
Pakron has put quite a bit of effort into creating these recipes (many of which have long lists of ingredients) to be not just accessible to most cooks but also inspiring, and, he hopes, largely unavailable online. And, if you are thinking Alice Waters approach to veggies, stripped to their core essence, think again. These are vegan recipes with verve: spices, herbs, sauces abound to step up flavors. His creole Chex mix has 16 flavor additions, for example! Pakron set out to create a unique cookbook (popcorn tofu anyone?), and he does.
Pakron provides a pantry section, and there are many ingredients most people may find difficult to access (ume plum vinegar, kombu and Kaplan namak, for example). He does not provide suggestions for substitutes. If you are already vegan, maybe this pantry list won’t be so daunting. Pakron refers you to his website (mississippivegan.com) for resources. He also suggests that you don’t let the absence of an ingredient stop you from making a recipe. Give it shot without. His pantry includes many ready made veg products like vegan cheeses, mayo, butter and meats. I’m not vegan, and I’m likely to just sub those out for the real thing. For mot recipes this works fine, and the recipes are worth doing not vegan, like the garlic cheese grits casserole with corn chips on top: what a great idea! He’s especially high on nutritional yeast, which appears in almost every savory recipe.
There is a short list of kitchen equipment he notes that most people might not have like a mandoline and cheesecloth. He includes tips on most recipes that are pretty basic like look for non-GMO corn products.
I appreciate his suggestion to wash mushrooms and dry them in the salad spinner. In general, this is a casual approach to cooking that emphasizes enjoying both the prep and the eating.
Some recipes are really long like those for meat subs like barley sausage. In the baked goods, in general, he just subs out butter and adds some kind of coconut product and subs out cows milk for non-animal product milk.
While this is a southern cooking book, many of the recipes are not particularly southern. You’ll find five recipes for vegan gumbo, including one that’s gluten free, but there is also an eggplant couscous casserole, spaghetti pie and grilled avocado kimchi sandwiches. If you are looking for very flavorful, ingredient heavy vegan food, this is the cookbook for you
November 2, 2018
So this book is really beautiful, all the photographs are really nice. Honestly, for me, I wasn’t sure if I wanted to keep this one though. There are only maybe 10 recipes or so that I marked as wanting to make.
Mostly because I tend to cook on the healthy side and this is definitely not a a health conscious cookbook. It uses A LOT of oil, like a lot. For example the gumbo recipe calls for 1 cup of peanut oil. Now I totally get that this is a book of Mississippi comfort style foods and I wasn’t expecting a book of salads or anything but I was surprised on the large amounts of oils and (vegan) butters were used.
I will say though that I tonight I made the Dirty Rice recipe and it was very delicious.
One other thing to note is that some of the recipes are a little time consuming. Later this week I’m going to be making the red beans and rice. Which I think have to cook for several hours just something to keep in mind.
Mostly because I tend to cook on the healthy side and this is definitely not a a health conscious cookbook. It uses A LOT of oil, like a lot. For example the gumbo recipe calls for 1 cup of peanut oil. Now I totally get that this is a book of Mississippi comfort style foods and I wasn’t expecting a book of salads or anything but I was surprised on the large amounts of oils and (vegan) butters were used.
I will say though that I tonight I made the Dirty Rice recipe and it was very delicious.
One other thing to note is that some of the recipes are a little time consuming. Later this week I’m going to be making the red beans and rice. Which I think have to cook for several hours just something to keep in mind.
December 19, 2022
If you're va professional chef living in a big city...
I'm an exceptionally good household cook with substantial skills. These are delicious-sounding recipes that call for difficult-to-source ingredients, tools, or techniques available mostly to professionals or major-city dwellers [chickpea miso or satsumas, anyone? Julienne peeler (I've never seen one)? Cast iron baking tray?]. Many are time-consuming and demand significant skills. Many would be very expensive for most of us. Photos by this professional food sylist are uncaptioned in my Kindle version (I know, who buys a Kindle cookbook to actually use), so sometimes impossible to identify. I don't resent a $1.99 special (much), but be warned. Very few can cook from this.
I'm an exceptionally good household cook with substantial skills. These are delicious-sounding recipes that call for difficult-to-source ingredients, tools, or techniques available mostly to professionals or major-city dwellers [chickpea miso or satsumas, anyone? Julienne peeler (I've never seen one)? Cast iron baking tray?]. Many are time-consuming and demand significant skills. Many would be very expensive for most of us. Photos by this professional food sylist are uncaptioned in my Kindle version (I know, who buys a Kindle cookbook to actually use), so sometimes impossible to identify. I don't resent a $1.99 special (much), but be warned. Very few can cook from this.
January 23, 2022
Love this cookbook as it is not your typical vegan fare; instead the author rethinks classic southern, Cajun, and creole recipes to make them vegan: Gumbo, red beans and rice; Salisbury steak, Blueberry BBQ Tempeh with fingerling potatoes, collar greens & horseradish cream sauce, crab cake bites and so much more. The directions are clear and the end products are amazing. I made the Classic Gumbo recipe night before last and as the author states all the time spent chopping was well worth it. It was delicious!
The book is divided into 8 recipe sections: "Breakfast, Breads, & Biscuits"; "Snacks, Drinks & Appetizers"; "Sandwiches & Salads"; "Soups & Stews"; Gumbo, rice & mains"; "Sides"; "Desserts"; and "Sauces, Condiments, Staples."
A truly original vegan cookbook and so one that I am super happy to have added to my shelf!
The book is divided into 8 recipe sections: "Breakfast, Breads, & Biscuits"; "Snacks, Drinks & Appetizers"; "Sandwiches & Salads"; "Soups & Stews"; Gumbo, rice & mains"; "Sides"; "Desserts"; and "Sauces, Condiments, Staples."
A truly original vegan cookbook and so one that I am super happy to have added to my shelf!
June 13, 2022
I really enjoyed this cookbook. Detailed writing, fantastic inspiration for vegan cooking, and adaptations of recipes I’ve made for years that I can’t wait to try out! Photography is beautiful
June 17, 2019
Added to my to-do list today after sitting in my window seat and gobbling up this book, cover to cover:
- Write to Timothy Pakron. Befriend him. Ask him to take me mushroom hunting.
- Try the gumbo. Tell dad.
- Make the toasted pecan waffles for Adam. WITH the bananas foster.
- Finally schedule a brunch/tea party for the girls. Make the crispy tofu breakfast sandwich.
- Grab some figs the next time you're at Nalls.
I was raised on my dad's cajun cooking. Recently, though, I've had a desire (more like a literal gut feeling) to go vegan, or at least vegetarian. It's made me anxious, believing that would be the end to my ability to carry our family's culinary torch into the next generation. So when I saw this on a shelf at Old Town Books, I immediately picked it up, plopped into the blue wooden chair in the cookbook nook, and read the introduction. Of course there was no leaving without it. Timmy's right:
Cajun and Creole cooking are "the greatest culinary achievements of the United States. What comes to my mind is buttery rice; an abundance of celery, onions, and green bell peppers [the Trinity, as my Dad taught us growing up!]; bay leaves; cayenne peppers; paprika; mirlitons; and Creole tomatoes. Now, let me ask: Are all of the ingredients I have listed in the last two paragraphs plant-based and therefore, vegan? The answer is yes."
It warms my heart with pride for my roots, and it gives me hope. I'm going to try all of the things!! Toasted pecan waffles, fig and shallot tart, vegan gumbo, red beans and rice, bouillon tea... I think I'm going to pass out just thinking about it.
- Write to Timothy Pakron. Befriend him. Ask him to take me mushroom hunting.
- Try the gumbo. Tell dad.
- Make the toasted pecan waffles for Adam. WITH the bananas foster.
- Finally schedule a brunch/tea party for the girls. Make the crispy tofu breakfast sandwich.
- Grab some figs the next time you're at Nalls.
I was raised on my dad's cajun cooking. Recently, though, I've had a desire (more like a literal gut feeling) to go vegan, or at least vegetarian. It's made me anxious, believing that would be the end to my ability to carry our family's culinary torch into the next generation. So when I saw this on a shelf at Old Town Books, I immediately picked it up, plopped into the blue wooden chair in the cookbook nook, and read the introduction. Of course there was no leaving without it. Timmy's right:
Cajun and Creole cooking are "the greatest culinary achievements of the United States. What comes to my mind is buttery rice; an abundance of celery, onions, and green bell peppers [the Trinity, as my Dad taught us growing up!]; bay leaves; cayenne peppers; paprika; mirlitons; and Creole tomatoes. Now, let me ask: Are all of the ingredients I have listed in the last two paragraphs plant-based and therefore, vegan? The answer is yes."
It warms my heart with pride for my roots, and it gives me hope. I'm going to try all of the things!! Toasted pecan waffles, fig and shallot tart, vegan gumbo, red beans and rice, bouillon tea... I think I'm going to pass out just thinking about it.
January 30, 2019
This is an exquisite cookery book, a work of art.
Mississippi Vegan is not only a colourful and beautifully presented cookery book brimming with creative ideas, beautiful food, fascinating sources of vegan store cupboard essentials and treasures, but also an amazing story about being a vegan; having a passion for life, nature and health; and celebrating the goodness of wholesome and naturally produced cuisine.
For someone who loves vegetarian food and has an interest in taking the leap towards veganism as a new source of healthy food, or a new way of life, Mississippi Vegan is a treasure trove of information. The ingredients and techniques required to make or bake such mouth watering recipes are set out and explained with perfect clarity so that you understand the essence of vegan cooking and how to master it well.
The mississippivegan-dot-com website is an invaluable accompaniment for the book, in particular, the 'shop' section for finding product recommendations and where to buy essential vegan ingredients, condiments, store cupboard items and utensils. You can also sign up for blog updates to receive further inspiration, new recipes and tips on how to make the most delicious meals, snacks and treats.
I am so looking forward to moving into my new home, stocking up my pantry and cooking my first vegan meals for family and friends. Fabulous!
Mississippi Vegan is not only a colourful and beautifully presented cookery book brimming with creative ideas, beautiful food, fascinating sources of vegan store cupboard essentials and treasures, but also an amazing story about being a vegan; having a passion for life, nature and health; and celebrating the goodness of wholesome and naturally produced cuisine.
For someone who loves vegetarian food and has an interest in taking the leap towards veganism as a new source of healthy food, or a new way of life, Mississippi Vegan is a treasure trove of information. The ingredients and techniques required to make or bake such mouth watering recipes are set out and explained with perfect clarity so that you understand the essence of vegan cooking and how to master it well.
The mississippivegan-dot-com website is an invaluable accompaniment for the book, in particular, the 'shop' section for finding product recommendations and where to buy essential vegan ingredients, condiments, store cupboard items and utensils. You can also sign up for blog updates to receive further inspiration, new recipes and tips on how to make the most delicious meals, snacks and treats.
I am so looking forward to moving into my new home, stocking up my pantry and cooking my first vegan meals for family and friends. Fabulous!
October 10, 2019
The writer of this book is funny and fairly authentic to the style of cooking. The grits casserole looks great. I think it could be sexed up with a little miso or a stock, though.
I had two minor issues with recipes the book:
1. On pg 107 he implies that Old Bay is an acceptable spice for the deep south and that is just not true. Scratch it out and replace it with some Chachere's or Louisiana seasoning instead.
2. The lagniappe and addition of the tomato (and tomato paste) in the succotash on pg. 135 are trying to cover for the missing third sister from traditional succotash --squash. Just use squash.
I had two minor issues with recipes the book:
1. On pg 107 he implies that Old Bay is an acceptable spice for the deep south and that is just not true. Scratch it out and replace it with some Chachere's or Louisiana seasoning instead.
2. The lagniappe and addition of the tomato (and tomato paste) in the succotash on pg. 135 are trying to cover for the missing third sister from traditional succotash --squash. Just use squash.
December 17, 2019
Love this book. Very beautiful photography, and lots of great recipes. I’ve enjoyed the gumbo and cheese straws the most, but also loved the hummingbird cake and biscuits.
Be sure to check his website for errors in the recipes until the second edition comes out — it caused some trouble when making a root gratin.
I do feel there have been a few instances where he could have explained things better - and that is why I can’t give a full five star rating.
Be sure to check his website for errors in the recipes until the second edition comes out — it caused some trouble when making a root gratin.
I do feel there have been a few instances where he could have explained things better - and that is why I can’t give a full five star rating.
June 30, 2023
I’m a Mississippi vegan (born and raised on the Coast, but betrayed my family by moving north of the Mason Dixon Line, “bless her heart”), so when I saw this at my local library, I immediately snatched it up. I sent a screen shot to my mother, who responded the same way other reviewers have: “I didn’t know we had vegans in Mississippi!”
The book itself is gorgeous, and the recipe captions are sweet and homespun. I applaud the author for taking the time to veganize so many Southern recipes. That said, this is not an everyday cookbook. Most of the recipes require a substantial amount of time, as well as a long list of (sometimes expensive) ingredients. Some of this is due to the fact that there aren’t a lot of ready-made vegan staples, but some of it is due to the author’s choice of laborious technique. The slow-cooked red beans and rice, for example, looked mouthwateringly delicious, but called for thirty ingredients and twelve hours of prep and cook time. Still, I plowed ahead, assuming it would be worth it. Unfortunately, it was not. I wound up with a sticky mess of beans that tasted like mushrooms and peanut butter.
Another issue is that some of the recipes appear to contain substantial errors. The French onion soup, for example, calls for 12 ounces of dried mushrooms to make 8 cups of stock, which doesn’t seem right at all. Usually 1 ounce of mushrooms is enough to make 4 cups of stock. Even if the 12 ounces is correct, my god, what an expensive meal! An ounce of dried shiitakes usually costs around $4. If you make this according to the recipe, you’ll be spending $48 on stock alone. Add in the cost of the other ingredients, and you’re up to $62. That’s $10 per bowl of soup!
I will continue working through the book, because I truly believe in the author’s mission, but I will skip any recipes that require more than two hours of my time. So far, the hummingbird cake has been the winner. It’s quick and easy, calls for mostly pantry ingredients, and was a crowd-pleaser for all who tried it. I’m hopeful I’ll find more recipes like that. Regardless, I’ll continue to follow the author’s work. I have a feeling his next book will be something along the lines of, “Mississippi Vegan in a Pinch: Southern Recipes in Thirty Minutes or Less.”
The book itself is gorgeous, and the recipe captions are sweet and homespun. I applaud the author for taking the time to veganize so many Southern recipes. That said, this is not an everyday cookbook. Most of the recipes require a substantial amount of time, as well as a long list of (sometimes expensive) ingredients. Some of this is due to the fact that there aren’t a lot of ready-made vegan staples, but some of it is due to the author’s choice of laborious technique. The slow-cooked red beans and rice, for example, looked mouthwateringly delicious, but called for thirty ingredients and twelve hours of prep and cook time. Still, I plowed ahead, assuming it would be worth it. Unfortunately, it was not. I wound up with a sticky mess of beans that tasted like mushrooms and peanut butter.
Another issue is that some of the recipes appear to contain substantial errors. The French onion soup, for example, calls for 12 ounces of dried mushrooms to make 8 cups of stock, which doesn’t seem right at all. Usually 1 ounce of mushrooms is enough to make 4 cups of stock. Even if the 12 ounces is correct, my god, what an expensive meal! An ounce of dried shiitakes usually costs around $4. If you make this according to the recipe, you’ll be spending $48 on stock alone. Add in the cost of the other ingredients, and you’re up to $62. That’s $10 per bowl of soup!
I will continue working through the book, because I truly believe in the author’s mission, but I will skip any recipes that require more than two hours of my time. So far, the hummingbird cake has been the winner. It’s quick and easy, calls for mostly pantry ingredients, and was a crowd-pleaser for all who tried it. I’m hopeful I’ll find more recipes like that. Regardless, I’ll continue to follow the author’s work. I have a feeling his next book will be something along the lines of, “Mississippi Vegan in a Pinch: Southern Recipes in Thirty Minutes or Less.”
November 6, 2018
Wow! Beautiful and informative. Not just an average vegan cookbook. This one has a unique twist on southern soul food. Now I see why the Mississippi Vegan is so popular!
December 9, 2025
beautiful book, great layout and photos, but i can't say it feels particularly accessible for everyone. lots of odd ingredients (asian twists with miso, kimchi, etc, tons of nutritional yeast and foraged or farmers market exclusive items) for what i thought was going to be a southern-goes-vegan book.
while there are definitely fun recipes i'll be trying (listed below), the average chef isn't going to get a ton out of this. there's definitely a hippie-ish lean as well: chapter 9 is called "wellness" and includes the recipes for a calming face mist and a floral beard oil which i think this speaks for itself.
i won't be picking this up for my personal collection but it's worth checking out from the library if you'd like to try something different than "popular" plant-based food :)
**recipes i marked down**
pg54 garlic cheese grits casserole
pg60 blueberry pecan muffins
pg104 grilled avocado + kimchi sandwich
pg130 sweet onion soup
pg169 slow cooked red beans and rice
pg180 eggplant couscous casserole
pg217 roasted pumpkin
pg221 scalloped root cassrole
pg239 hummingbird cake
while there are definitely fun recipes i'll be trying (listed below), the average chef isn't going to get a ton out of this. there's definitely a hippie-ish lean as well: chapter 9 is called "wellness" and includes the recipes for a calming face mist and a floral beard oil which i think this speaks for itself.
i won't be picking this up for my personal collection but it's worth checking out from the library if you'd like to try something different than "popular" plant-based food :)
**recipes i marked down**
pg54 garlic cheese grits casserole
pg60 blueberry pecan muffins
pg104 grilled avocado + kimchi sandwich
pg130 sweet onion soup
pg169 slow cooked red beans and rice
pg180 eggplant couscous casserole
pg217 roasted pumpkin
pg221 scalloped root cassrole
pg239 hummingbird cake
July 14, 2020
My friend asked me recently what cookbook of mine I would choose to own if I could only have one. The answer was Mississippi Vegan. I love this book so much. From the anecdotes of being a southern spirit to the delicious recipes... it’s great through and through. The recipes of the south are deep engrained into my being, but being mostly plant based, it’s hard to cook without all the dairy and meats that take up most of southern cooking. This book has perfected a lot of my southern meals and I’m so thankful for that!
The design and photography is all beautiful as well!
The design and photography is all beautiful as well!
November 25, 2021
This is probably my favorite cookbook. The recipes are really delicious and really reliable. Even making them the first time they almost always come out right for me, which is not the case with most of my other cookbooks. The recipes really have great flavor. With half of my family coming from Mississippi, this cookbook has brought back great memories from childhood meals at my grandmother's house in Hattiesburg and taught me new dishes as well. Big thanks to the author. Love this cookbook.
September 28, 2020
To be fair: I haven't cooked anything from this book, so who knows how good (or not) it really is.
I'm not crazy about veganism (as a concept), and I'm not crazy about recreations of meat filled dishes without meat, so I'm def not the target market.
That said, I am always excited for another use for chayote (this book has a stew that is genuinely intriguing).
Full review to come on actually trying the recipe.
I'm not crazy about veganism (as a concept), and I'm not crazy about recreations of meat filled dishes without meat, so I'm def not the target market.
That said, I am always excited for another use for chayote (this book has a stew that is genuinely intriguing).
Full review to come on actually trying the recipe.
January 14, 2025
For someone who wants to be inspired to cook without meat this book can do that with lovely pictures and interesting recipes that inspire. Not sure this book reminds of mississippi at all but it has several easy and relatable recipes that don't necessarily require looking for unique ingredients. Some ingredients i don't know how to find but this does not comprise the majority of the recipes in this book.
January 1, 2019
Lucky me got the long-awaited Mississippi Vegan cookbook for Christmas, and I've already made several recipes from it. Being a half-Southerner (NC) who lived for a spell in Alabama, these recipes and flavors are close to my heart and palate. This book will get lots of play in my kitchen.
March 7, 2019
some great southern recipes that are hard to find vegan anyway. beautifully photographed and designed book. concerned about some of the recipes potentially having errors, but we'll try a few out and see!
January 18, 2020
This is a beautiful cookbook with great stories and pictures. The peanut stew with greens (I used swiss chard) may have been the most delicious stew/soup I have ever made. Will use these recipes over and over.
June 30, 2020
I thoroughly enjoyed the stories. I love a man who loves his Mom. I’m not a vegan and not even a vegetarian, but I cooked and loved:
Slow cooked red beans and rice
Angelica kitchen fluffy corn bread
Turnip greens
I have several additional recipes I will try soon.
Slow cooked red beans and rice
Angelica kitchen fluffy corn bread
Turnip greens
I have several additional recipes I will try soon.
June 30, 2023
This is a beautiful book and I'm sure there are some great recipes in here but the ones I tried were a little to involved and took too long for what we got in the end. I don't know that I'll find myself reaching for this book very often.
December 10, 2018
Check out the Humming bird cake Delicious
August 3, 2019
I love this book! Suspect the author would be really fun to know.
November 7, 2019
Decided to buy a copy after borrowing from the library and trying a few recipes and liking them all!
November 23, 2019
Gorgeous photos and some nice stories. Recipes look fairly approachable.
January 20, 2020
Extremely well-written, gorgeous photography, actually useful and usable recipes... seriously what more could anyone ask for?!
February 9, 2020
An unusual collection of vegan recipes from the deep south go the USA. I found a couple here that sounded good.
July 20, 2020
Great recipes and beautiful pictures.
September 18, 2021
This book is gorgeous and the meals turned out SO GOOD. They did take a long time to prepare, but were worth the wait. The gumbo was absolutely divine.
June 24, 2022
Must buy! Great gift for vegan friends!
Displaying 1 - 30 of 36 reviews