Neo Soul: Taking Soul Food to a Whole 'Nutha Level by Lindsey Williams

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By Lindsey Williams

From the grandson of Harlem's queen of soul nutrition, Sylvia Woods, comes a revolution in cooking down-home meals that style pretty much as good as you have in mind yet with much less fats, salt, and energy. Lindsey Williams is familiar with soul nutrition. He grew up within the kitchen of his grandmother's eating place, Sylvia's, the place he mastered the paintings of soul-food cooking. yet a life of biscuits, coleslaw, corn bread, and fried bird took its toll. whilst the size tipped four hundred kilos, Lindsey knew it used to be time to make a few alterations. the result's Neo Soul, a brand new type of cooking that brings all of the flavors to the plate yet slashes the fats and energy.
Now, this paperback version comprises much more scrumptious soul-food recipes, along favorites like Grandma's Roasted Turkey, Lenzo's Trout filled with Collard vegetables, Okra Gumbo, Neo candy Potato Pie, and Blueberry Buckle. With nutrition this tasty, nobody will leave out the fats.

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Extra resources for Neo Soul: Taking Soul Food to a Whole 'Nutha Level

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Place a tofu pocket on each sandwich and serve. YIELD: 4 sandwiches HICKORY-SMOKED BREAKFAST STRIPS These strips are a fun way to add some smoky protein to your breakfast. They also work well in sandwiches, and pretty much anywhere else a bacon strip would be called for. INGREDIENTS: 1 cup (96 g) TVP granules 1 cup (235 ml) vegetable broth or water 3 tablespoons (45 ml) hickory-flavored liquid smoke 1 ⁄2 cup (72 g) vital wheat gluten flour 2 tablespoons (16 g) tapioca starch or arrowroot powder 1 ⁄2 teaspoon paprika 11⁄2 teaspoons sea salt 1 ⁄4 teaspoon freshly ground black pepper 1 ⁄2 cup (120 ml) additional water 1 ⁄4 cup (60 ml) canola or other mild-flavored oil, plus more for frying 2 tablespoons (30 ml) pure maple syrup 1 tablespoon (15 ml) sesame oil DIRECTIONS: Reconstitute the TVP one of two ways: 1) Combine with the broth and liquid smoke, cover tightly with plastic wrap, and microwave on High for 5 minutes.

YIELD: 12 servings 30 HEARTY VEGAN MEALS FOR MONSTER APPETITES BREAKFAST BURRITO Scrambled tofu, potatoes, and avocado wrapped together in a tortilla? The day ahead magically appears a tad less stressful all of a sudden. INGREDIENTS: 2 tablespoons (30 ml) peanut oil 2 tablespoons (20 g) chopped shallot 1 cup (150 g) diced red potatoes 1 pound (454 g) extra-firm tofu, drained, pressed, and crumbled 1 tablespoon (17 g) brown sauce, such as HP, or 1 teaspoon vegan Worcestershire sauce 15 ounces (425 g) fire-roasted or regular diced tomatoes, with liquid 3 tablespoons (48 g) natural peanut butter 2 cloves garlic, minced 1 tablespoon (15 ml) soy sauce 1 teaspoon ground ginger DIRECTIONS: In a large skillet, combine the oil, shallot, and potatoes.

Remove from the oven and allow to sit for 10 minutes before slicing. Top with sour cream and avocado upon serving. 1 ⁄2 cup (56 g) shredded nondairy cheese, such as Daiya, divided 1 cup (96 g) crispy French fried onions Freshly ground pepper, to taste Nondairy sour cream, store-bought or homemade (page 211), and sliced avocado, for garnish 42 HEARTY VEGAN MEALS FOR MONSTER APPETITES YIELD: 8 servings COCONUT CRÈME BRÛLÉE BAKED OATMEAL If you were looking for a way to have your first meal of the day be not only nutritious and filling, but deliciously dessertlike and creative too, you can pat yourself on the back for coming across this baked oatmeal recipe.

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