Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart by Timothy Pakron

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Notes about this book

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Notes about Recipes in this book

  • Cornbread dressing with sage cracker topping

    • thecharlah on September 19, 2019

      Very good - not as good as the sometimes-vegetarian-sometimes-not version that I grew up with, of course, but tasty and worth repeating. I ended up with way too much crumbled saltine cracker - I think it's intended to be kept in larger pieces.

  • Turnip greens

    • jenburkholder on August 02, 2020

      These were a good treatment of turnip greens, although they're never going to crack my favorite vegetables list. We sauteed the onion and garlic first, because it seemed odd that that wasn't called for.

  • Roasted cauliflower

    • jenburkholder on August 02, 2020

      These are delicious (as long as you like the taste of nutritional yeast). Not sure why he calls for parchment paper - gets crispier without, so we didn't use it.

  • Avocado, cucumber & tomato salad with zesty shallot garlic vinaigrette

    • jenburkholder on August 02, 2020

      This was very good and summery. My notes say that it would also be good even without the avocado - and that would make it keep better.

  • Mama's rosemary white bean soup

    • jenburkholder on August 02, 2020

      This was a tasty white bean soup, if nothing revelatory. It does, however, make an ungodly amount, like many of the recipes in this book, so make sure you're serving a large group!

  • Peanut stew with fresh greens

    • jenburkholder on August 02, 2020

      Very good, and not too complex. Lots of flavor.

  • Dirty rice with smoky baked tofu

    • jenburkholder on August 02, 2020

      I'll admit I've never had dirty rice, so I can't compare - but this was great, and the tofu was wonderful. That will definitely be stolen for other recipes. It is, however, very rich, and makes a lot! "Serves four to six" is a lie, unless everybody is starving and eating only rice.

  • Slow-cooked red beans and rice

    • jenburkholder on August 02, 2020

      Whole lot of rigmarole, but wonderful depth of flavor and made tasty leftovers for the week. Like, the whole week. It's a big portion.

  • Sautéed collard greens

    • jenburkholder on August 02, 2020

      Just collard greens. Tasty enough, but they are what they are. I like that they're not cooked into mush like many collard green recipes - we have teeth for a reason!

  • Golden garlic potatoes

    • jenburkholder on August 02, 2020

      Very good. Like most of these recipes, very rich, so a small portion goes a long way. A few steps, but nothing complicated, and a nice component of a meal with a few refreshing accompaniments.

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Reviews about this book

  • Food52

    Pakron’s 125 recipes transform the region’s culinary traditions into their plant-based selves, and focus on extracting the deepest flavor from each ingredient.

    Full review
  • ISBN 10 0735218145
  • ISBN 13 9780735218147
  • Published Oct 23 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

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.