Makin' Dinner with "Vegan Soul Kitchen"

Hey everyone! Sorry it's been awhile - I've been facing the most intense creative block, which means I've been sitting around watching movies, sleeping, hanging out in establishments with low lights and a tipsy clientele, eating out way too much on account of not feeling inspired in the slightest, and my all-time-fave - TRAVELING! It's been quite a year of boarding airplanes and seeing friends, eating the cuisine of such vegan paradises including Vegas, LA, Chicago, and the Pacific Northwest. This year, I hope to hit up the south - eat my way through Austin Texas, party on through New Orleans down to Athens, Georgia, to end up on a beach in Florida. That is a trip I've been planning for years and years; maybe the next 12 months will see it happen?

But this blog is not about travel plans, it's about eatin' and cookin'! So let's get to it!

I have owned Vegan Soul Kitchen, by Bryant Terry, for about two years now, without making a single thing! I have loved reading through that cookbook - it's just beautiful, but for some reason have not felt the inspiration to make his concoctions. That is, until a couple months ago. I was quite pleased with the results! Let's check it out.

Sorry all the pics are taken with my phone, and therefore may be Instagrammed out. I've been the most obnoxious dweeb this last year AKA the year I finally bought myself a smartphone. (INTERNET ALL THE TIME! I'VE ONLY EMBARRASSED MYSELF 90% OF THIS LAST YEAR ONLINE.)

First we have some garlic and white wine-braised brussels sprouts. Now, I never ate Brussels sprouts growing up because my mom is NOT a fan. But I'm into them. They can be hard to digest, so I don't indulge all the time, but these little cabbages sure are a delectable little treat. Terry's version are incredibly tender and rich, definitely a "must- make".

Next up we have his Sweet Coconut Ginger Creamed corn. Coconut creamed corn -- who would've thought? So creative! I did really like this dish, but I would change the spice mix in the future to be geared more towards my white-girl-California palette. They are very Carribean-esque, with the all-spice; I'd probably just tone that down while working to make it a little more savory, less sweet.

AND NOW -- the Smothered Seitan Medallions with Mushroom Gravy (vegan pork chops)! I made my seitan from scratch (obvi), and then dived into this recipe head-first. I was unsure about adding both cabbage and jalapeno, but let me tell you - PERFECTION. This recipe ended up being a little time intensive, but well worth the effort. I can't wait to make it for a group of friends because I am a huge show-off. 

 I feel like it is necessary to tell you I did take many short-cuts with these recipes, as I did not make all the different stocks he calls for. I think I used boxed veggie stock and made my own with sauteed onions, garlic, salt, pepper and bullion. It was quite a while ago that I made this feast for myself, and I miss it now.