Bryant Terry is a visionary in the vegan cooking world, and we tried out this well-known cookbook. We talk about nesting doll recipes, brilliant vegan flavor boosters and decide whether this book could ever work on a weeknight. (And yes, we know we sound a little breathy in the audio on this episode, we’re working on it!)

Recipes mentioned in this episode:

  • All-green everything salad with creamy sage dressing (page 148)
  • Cornbread muffins (page 37)
  • Dill pickled fennel (page 44)
  • Red rice with spring vegetables (page 74)
  • Sweet potato, russet potato and tempeh hash (page 183)
  • Millet, red lentil and potato cakes (page 175)
  • Lentil soup (page 215)
  • Creamy carrot coconut soup (page 208)

Resources mentioned in this episode:

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