Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry

Vegetable Kingdom: The Abundant World of Vegan Recipes Reviews

• 
  Lara

  I always love Bryant Terry's cookbooks, even though I find most of the recipes a little too fussy for the amount of time and inclination I have available (sorry, I am not even remotely tempted to shred peanuts with a microplane). But I like the way he writes about food, his playlists are always fun, and I would absolutely eat any of this stuff if someone else were to do the work and cook it for me!
  
  I will probably try a couple of the recipes with slight modifications. Even though he says to follow the recipe exactly for the first time, I'm going to just leave my peanuts whole, or maybe crushed, thank you very much! But then, I am pretty much incapable of following a recipe exactly even if it only has three ingredients and all you do is dump them all together and stir. I can't help it.
• 
  Michelle

  I don't tend to buy cookbooks these days but I've had this one out multiple times a week since I bought it a month and a half ago, and I've recommended it to at least a dozen people. I've been loving some of the more involved recipes, partially because they give me something calm and mindful to do during the pandemic. Several of the dishes have already become new favorites that I've added into the regular rotation. I love that this book is full of incredible food (not merely "good for vegan food") that doesn't rely on fake meat and cheese to be hearty and satisfying. I've also been enjoying the stories, photos, and the playlist of music to enjoy while cooking.
• 
  Dana

  I've made about 15 recipes and they have varied from very good to amazing. This book is also so much fun to cook from, if you like to cook! If you don't like to cook or are looking for quick and easy recipes, move along. But if you want meals that are exploding with flavor then this is the book for you. They take some effort but the results are completely worth it.
• 
  Mskychick

  While there are a bunch of interesting ideas here, not a single thing (outside of routine items like smashed potatoes) sounded particularly tasty such that I would make it. Nor would I order most of this at a restaurant. So glad I didn’t purchase this, but instead checked it out from the library.
• 
  Peacegal

  Bryant Terry's cookbooks are so much fun. His absolute love of food and cooking shines through on each page, but what I always get the biggest kick out of are his music playlists (every meal gets its own song) and the personal stories he uses to introduce each recipe.
  
  Indeed, so many of these stories are reminders that traditions can change, and we can still honor our families, history, and heritage even if we tweak the recipes to make them healthier, more sustainable, and more humane. Like the famous Maya Angelou quote says, "When you know better, you do better."
  
  Many of the recipes in this book are complex and often time-consuming, so if I were rating them solely on their usefulness to me, it wouldn't get as many stars. There are a few I'm willing to try, but most of them are simply above my skill set. I am still thankful for Terry's recipe for Sunny Citrus Collards, which has been a regular part of my recipe rotation for a long time now.
• 
  Amanda

  I read a lot of cookbooks, but this one is by far one of my favorites in a long time. Terry incorporates a curated song for each recipe as well as tender stories from his own life. Even though I’m not a vegan, I’ve enjoyed everything that I have made from this book thus far. No lacking in flavor! I also enjoyed expanding my culinary horizons by learning recipes taken from a rich cultural history. These components make the recipes all the more special. (and therefore, the meal more tasty, because it comes from the heart!)
• 
  Susan Ciliberti

  I love vegetables but couldn’t find one recipe to make. Maybe if I were a vegan?
• 
  Erin

  Beautiful and fun to read, but will probably only make 2-3 of these recipes because I am lazy and these generally have many many steps.
• 
  Mary

  Overall a great cookbook, what I made tasted good/great.
  
  However the recipes can be a bit labor intensive, the most annoying of this is recipes that actually require multiple recipes to complete (ie the cover picture dish recipe requires 3 other recipes from the book) or a dish requires much chopping/dicing (given my knife skills I'm probably taking 5-10x to chop/dice than a professional like Terry) and lastly I do prefer pictures of all the finished dishes.
  
  What I made
  Warm butter bean salad - fantastic, I had a long standing bias against lima beans that this dish destroyed. Will definitely make again. (requires making separate recipe for pili pili oil)
  
  Dirty Cauliflower - delicious, used shiitake mushrooms instead of porcini which I couldn't find anywhere. would definitely make again but with a least double the cremini mushrooms.
  
  Pikliz - basic in a good way pickle, definitely see how you could switch up the veggies and heat.
  
  Stewed Peppers - another basic recipe, liked the inclusion of mini sweet peppers, but not convinced the extra vinaigrette that had to be made impacted the dish.
  
  Here's my little side rant about the additional sauces, etc needed for recipes that I see in many professional chef cookbooks and is present here. The Pili Pili oil, mentioned above, the recipe makes one cup, it's good for 2 weeks, the butter bean salad recipe called for 2 tablespoons - what do you do with the rest? I've just wasted almost a cup of good olive oil. and when you look at the index for pili pili it only has the recipe listed not any of the recipes that use it.
  
  
• 
  Laura

  Every recipe I tried was 100% worth the time and effort. This isn't a quick meal cookbook, but for people who love food, who love to prepare meals and love to savour what you make.
• 
  Little

  Gorgeous recipes, gorgeous photos, playlists for every meal. But every dish is overwhelmingly haute cuisine. The recipes all have three components, each with 5-10 different ingredients. These are great recipes for a vegan restaurant. I could maybe use some if I was throwing a fancy vegan dinner party. They are not meant to be for the life I actually live.
• 
  Brianna

  I loved that this vegan cookbook wasn't just a rehash of some very common recipes that you see everywhere. There are some unique and delicious recipes in here. Some of them have ingredients I am not familiar with or don't have easy access to but I was able to substitute. I made the cabbage rolls out of here and wow the sauce for them was delicious. I also made the vegan po'boy which I definitely would recommend along with the coleslaw to serve with them. Having heard about how great po boys are it was nice to finally be able to experience the vegan version of them. The recipes can be a little bit labour intensive and have multiple steps so they are perfect for weekend cooking.
• 
  Nichole

  I don’t plan on making any recipes from this book - they all look like too much work.
• 
  Adrienne

  Beautiful photos, well written recipes. For me, the dishes were not to my liking,
• 
  Vesna Dan

  I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.”
  
  
  This book is full of beautiful photographs and luscious recipes. I can’t wait for my family to try some of the dishes!
• 
  Cait

  I am not a vegan, and this cookbook did not convince me to give up eggs. That said, some of the recipies look fantastic.
  I am torn about how I feel about playlists to go along with my cooking; my initial thought is "negative"but I haven't actually listened to them, so I can't really judge. Further updates as warrant.
• 
  Martha

  You know you’re reading a good cookbook when you occasionally have to stop and pick your jaw up off the ground, shake your head, or just stop and take a breather because the sheer force of “what did he do there?!” knocks the wind out of you.
  
  Much like Afro-Vegan, this book left me in awe of what good technique and inventive methods can do to humble, unassuming vegetables. Where Afro-Vegan brought together African and Caribbean heritage with Southern American cuisine (along with a good dose of social consciousness), Vegetable Kingdom throws Asian influence into the mix and the results are incredible. Cornbread muffins with hot pepper jelly and whipped sweet corn (!!!) and barbecue carrots with slow-cooked white beans play alongside tempura-fried squash blossoms with eggplant-almond stuffing and taro fire fries with herb aioli. I want to eat it all! Once again Bryant Terry brings an excellent array of spice blends and clever sauces and pickles that help build so much flavor into his dishes.
  
  I find myself looking at familiar vegetables and dishes in a whole new light. I can’t wait to get to the farmers market and see what’s there. I’m even placing an order for some heirloom beans from Rancho Gordo so I can really dig in to some of these recipes. Five star, slow clap, wow wow wow, I want to taste it all right now.
• 
  Reading Fool

  I am familiar with Bryant Terry's earlier book, Afro-Vegan, so I was curious to see how this book is. It is also well written, has beautiful photography, and I was pleased to read that he had tested the recipes with his daughters and could therefore state that they are "kid-friendly."
  The recipes are creative, even the simple ones. I prepared the Oven-Roasted Zucchini and my family loved it. A nice, simple way to prepare squash that is company-worthy. I also prepared the Memphis Coleslaw, which was a nice take on this side salad. I look forward to trying more recipes.
  Probably one of the best parts of this cookbook is the playlist in the beginning of the book - what the author calls a "soundtrack" for his recipes. Awesome! I discovered a lot of new music (for me) this way.
  Thanks for the free book, @tenspeedpress!
• 
  Barbara Monaghan

  This is a very beautiful, sophisticated vegetarian cookbook. The photography is amazing. The recipes are delicious. This is not a simple, throw it together cookbook. It has inspired, complicated recipes with many ingredients, however the instructions are very clear and well written. . This is a must for vegans and vegetarians. Thanks for the free book, @tenspeedpress!
• 
  Amanda

  Bryant makes you excited about food! His passion comes through in each story before his recipes (and the songs provided). This cookbook is categorized by vegetable, not by type of dish (side, main, or snack). Excited to try some of the cauliflower dishes! Overall, great detailed recipes and beautiful photos to match.
• 
  Sirena Bebee

  While I am not vegan, I am always interested in trying new foods. When I recieved this cookbook in exchange for an honest review (thanks for the free book, @tenspeedpress!!!), I was surprised and excited to see what it held. I was not disappointed.
  Bryant Terry combines culture, tradition, and newer ideas to create well thought out dishes designed to enhance your taste buds without the use of animal products. And he even includes a playlist to go along with the recipes. I enjoy listening to music while preparing food, and it's even better to be recommended music to go along with what I am preparing. I also enjoy the recommendations for kitchen tools toward the beginning of the cookbook and the basics from several recipes gathered in the back for quick reference.
  While I will find it difficult to locate several of the ingredients in recipes, there are still several that I can enjoy. I look forward to the several meals this cookbook will bring to me and those I love.
• 
  Jennifer Heise

  Whether you’re a carnivore or not, if your vegetable cooking needs a little spice, check out exuberant vegan chef Bryant Terry, who adopts Afro-diaspora recipes for vegan cooking. His delicious recipes blend African, Caribbean, Southern & sometimes Asian flavors, served up with a literal kitchen music playlist for each. Afro-Vegan is a straightforward cookbook, though each section begins with some history. In Vegetable Kingdom, Terry branches out with more commentary, friendly storytelling and history; the recipes are arranged by main ingredient, sorted by type– roots, seeds, fruit etc. Though some use unusual ingredients, most require only a trip to the grocery. A homey attitude and gorgeous photos will appeal to even those not feeding vegetarians or trying a low-meat diet.
• 
  Michelle

  Received on the same day as Oakely's (another celebrity chef) Plants Only Kitchen, this vegan cookbook is more centered on food than face recognition. It features many more recipies, and most of them are New American and African-American fusion cuisine. This book is more adventurous, featuring foods many average Americans aren't familiar with: (sunchokes, millet) but has plenty of grocery store staples, too.
  
  Get Terry's book as an intermediate step in your vegan or veggie-centered food journey. It's an intelligent book with photos verging on artistry and hundreds of healthy vegan recipes.
• 
  Carolyn Kost

  These are innovative, creative, and easy to follow vegan recipes, with helpful notes for even experienced cooks. The recipes for sauces and seasoning mixes in the Cupboard section in back are sure to become staples. Most readers will know most of the ingredients, but typically will not have used all of them often. These are not oil-laden, but healthy vegan fare.
  
  If you are on a FODMAP diet, many, many of these recipes are out of bounds since onion and garlic are featured widely, along with many other high FODMAP foods. Jains should forget this book entirely, for nearly every recipe features a forbidden food.
  
  
• 
  Deena

  This is a beautiful cookbook, full of wonderful recipes and beautiful photos, including many for pantry staples like garam masala, za'atar, lots of other seasonings, and a variety of broths. Many of the recipes may look or sound a bit complicated, but once you actually get started (and it definitely helps to lay out everything you'll need before you get started), it's not so bad. Bryant Terry's intention for this cookbook is to make meal prep easier and also kid-friendly, which is something that greatly appeals to me. This is an excellent addition to anyone's cookbook collection, whether you are vegan or simply want to increase and diversify your veggie intake.
• 
  Liz

  I got this cookbook as a Christmas gift, and it really was a pleasure to read. Bonus: I can copy the pages containing kitchen tools & supplies and ask for them for future gifts, since I own almost none of the recommended equipment. I, for one, love the playlist, and how each recipe has a suggested song (yes, there's a corresponding Spotify playlist). The recipes themselves are a bit intimidating, often with ingredients that only a San Franciscan would think are accessible (and I live in a major metropolitan area with lots of ethnic grocery stores). I look forward to trying some, though.