15 October 2020. And just like that, fall has arrived. By summer's end, we really do welcome cooler days and earlier evenings. We are getting back to cooking more meals that require an oven or a big pot and there are so many fresh and wonderful ingredients to be found this time of year.
Lately, we've been inspired by the recipes in a new cookbook we've spotted at our sister store, Pod. Bryant Terry's Vegetable Kingdom is a beautiful celebration of all things vegetable and vegan and his recipes look healthy and delicious. Here are a few that are tempting us.
Creamy sweet potato leek soup
Panko-crusted cauliflower and coconut curry
Barbeque carrots with slow-cooked white beans
Oven-roasted zucchini with collard-peanut pesto and roasted peanuts
Bryant Terry is a "James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, culture, and the African Diaspora". Visit his website to learn more about him and his contributions to food and culture.
For help in the kitchen, we always recommend our aprons and kitchen cloths to lend a hand.