In my small area of the country, we find ourselves at a crossroads between two cultures. We are one part down-home southern and another part yuppy hipster, creating an interesting social mix. There’s the well-dressed church crowd who stuff themselves into the mom and pop BBQ joints every Sunday at noon, but we also have the man bun and skinny-jean wearing crowd who fill Vegan restaurants on Friday nights. My area is an eclectic loop within the Bible belt, and I love it. It reminds me that cultures are not only able to coexist, but they’re also able to intermingle and mix.
If there is one thing both cultures have in common, it’s a love for food. We all agree that food is an enjoyable experience that can magically bring people together. The challenge, however, comes when you begin sifting through various dietary restrictions. Having my own convictions regarding food, I’m well aware of how awkward this situation can be. My primary example being that I have a religious restriction against pork, and yet here I am living down the road from the annual “Ham and Yam” festival. For the vegetarians and vegans that flock to the area, there are obvious clashes when it comes to soulful southern cooking.
This is what makes Jenne Claiborne’s cookbook Sweet Potato Soul a gem. Having grown up in Atlanta, GA Claiborne was raised on traditional southern cooking. After becoming vegan she spent years experimenting with food, working to find the perfect fusion that fits the cuisine of her heritage into vegan standards. Sweet Potato Soul is her successful masterpiece.
The book is filled with 100 easy recipes and a variety of flavors to work with, each page perfectly capturing the essence of both southern and vegan cooking. There are enough photos to satisfy those who tend to”taste with their eyes” when choosing recipes out of cookbooks, and although there are short introductions to each section, the majority of this book is straight to the point with easy to find recipes.
I’m thrilled to work my way through this cookbook, and it is a perfect resource for entertaining friends who avoid the consumption of animal products. For our regular weeknight meals, however, it is totally easy to tweak these recipes in order to satisfy my carnivorous ways. For example, I decided to give her “jackfruit jambalaya”a try (found on page 137), however, instead of dragging myself to the Asian market for jackfruit I used chicken. I also used my instant pot instead of cooking this stove top.
Definitely not vegan like the cookbook intended, and I changed my cooking method in order to utilize kitchen toys, but Claiborne certainly inspired a delicious meal.
Instant Pot Jambalaya
3 chicken breasts
3 tablespoons olive oil
1 yellow onion (diced)
2 garlic cloves
3 celery stalks (chopped)
1 green bell pepper (chopped)
1 (14 oz) can diced tomatoes
1 cup uncooked brown rice
1 (15 oz) can chickpeas
3 cups chicken stock
3 bay leaves
Freshly ground black pepper
*3 Tablespoons creole seasoning
2 teaspoons worcestershire sauce
*A recipe for creole seasoning can be found on page 36 or Sweet Potato Soul)
1) Add chicken breast and 1 cup of water to the instant pot. Cook on high pressure for 10 minutes.
2) When chicken is cooked, remove and set aside. Switch the instant pot to the saute setting and heat olive oil. Once the oil is heated, add onion, garlic, celery, and bell pepper. Saute until onion is transparent.
3) Add tomatoes, rice, chickpeas, bay leaf, pepper, creole seasoning, worcestershire sauce, and salt to taste. Seal the instant pot. Switch the setting to “soup” and cook on high pressure for another 15 minutes. When cooking is finished, unseal the pot and enjoy!
Disclaimer: I received this book from the Blogging for Books program in exchange for this review