The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table by Justin Fox Burks and Amy Lawrence

  • Sweet potato grits with maple mushrooms and a fried egg (page 3)

    from The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table The Southern Vegetarian Cookbook by Justin Fox Burks and Amy Lawrence

    • Categories: Egg dishes; Breakfast / brunch; Lunch; Main course; Vegetarian
    • Ingredients: eggs; sea salt flakes; black peppercorns; sweet potatoes; milk; yellow corn grits; tomatoes; cane sugar; parsley; shallots; maple syrup; grainy mustard; soy sauce; liquid smoke; crimini mushrooms
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Reviews about this book

  • Kitchn

    The breakfast chapter alone is the reason to add this vegetarian cookbook to your collection...the boldness of the flavor combinations makes this a refreshing vegetarian cookbook...

    Full review
  • ISBN 10 140160482X
  • ISBN 13 9781401604820
  • Linked ISBNs
  • Published May 14 2013
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Rutledge
  • Imprint Rutledge Hill Press,U.S.

Publishers Text

Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility.

Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:
  • Lemon Zest and Thyme Pimento Cheese
  • Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette
  • Okra Fritters with Creole Mustard Sauce
  • Vegetarian Red Beans and Rice with Andouille Eggplant
  • Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing
  • Grilled Peach Ice Cream

Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious.

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