In this enlightening cookbook, chef Jennifer Brule brings southern-style food together with plant-based approaches to eating. Her down-to-earth style and 105 recipes will immediately appeal to vegetarians, vegans, and meat-eaters alike. These dishes are also a boon for those who simply love southern food and want to learn more about options for flexitarian eating. Brule deliciously demystifies meat substitutes and flavors up familiar vegetables. Imagine vegetarian barbecue: Brule's recipe for spicing, saucing, and oven-roasting jackfruit offers a robustly tasty alternative to pulled pork. Tofu is the perfect base for crispy Southern Fried Buttermilk Nuggets, and cauliflower beautifully fills in for shrimp in a Cajun-inspired etouffee. Brule also highlights just how many traditional southern dishes are in fact vegetarian, and they're gathered together for you in this gorgeously illustrated book. Beloved foods like tomato pie, pimento cheese, grits casserole, and more will encourage you to skip the meat without a second thought. With step-by-step instructions and notes on how to easily find new ingredients, The New Vegetarian South gathers a feast for everyone.

Jennifer Brule is on a mission, southern style, to teach people to cook.Her method: master twenty-five classic southern dishes, and then-usingsimilar ingredients or cooking techniques or both-make two variations,one contemporary and one inspired by international tastes. Brule's line-upof beloved southern dishes is irresistible in itself, but she aims to inspireenthusiasm and confidence to expand deliciously from there. The beauty ofher approach is that it reflects how people really do learn to cook, resourcefully,creatively, and joyfully. Savor the Classic Chicken and Dumplingsand next find yourself cooking Vegetarian Mushroom Stew with SweetPotato Dumplings before whipping up Hungarian Chicken Paprikash withDumplings. Featuring step-by-step instructions designed to teach basic cooking techniques,Brule shows cooks how to whisk, chop, slice, simmer, saute, fry, bake,and roast their way to seventy-five wonderfully tasty dishes. The contemporaryversions incorporate especially wholesome elements, such as unrefinedgrains and healthier fats, while the international versions offer popular globaltastes. Color photographs of each dish illustrate the wide array of meatsand fish, vegetables, side dishes, and desserts that can soon be on your table.