I love this. Each recipe has its own story. I got the book from the library but I'm going to buy this one so I can take my time and work my way through it. The author treats cooking like it is art, which it really is when you invest in it. ( )

I really liked what I tried, for the most part. The Hoppin' Jean and Citrus Collards were awesome, especially together. The Seitan-rice thingy was less awesome, but 2 out of 3 ain't bad. ( )

I am loving this cookbook. So far, I've made several of the recipes and each one has been a hit. You don't have to be a vegan to enjoy these updated twists on Southern and soul food classics. It's like making Grandma's recipes with your cool cousin. Favorites so far: Shredded Beets and Apple Salad and Not-So Dirty Rice. ( )

I lived in the deep south for 15+ years, including 8 years in New Orleans. To think, I spent that entire time believing that I didn’t like soul food. It was too meat-heavy. Grits tasted like paste (I thought). And collard greens were slimy and gross. As it turns out, I was both right and wrong. Soul food is often meat-heavy, but it doesn't have to be. I didn’t like instant grits, but fresh, well-sourced grits cooked properly are delicious (I’ve found a great place in South Carolina that ships them). And collard greens are slimy and gross, when they’re overcooked or otherwise not prepared correctly, but they can also be delectable when thrown into a gratin or a hearty gumbo.

Discovering Bryant Terry’s Vegan Soul Kitchen was like an awakening for me. All those foods that I thought would just never be a part of my repertoire are suddenly fixtures in my kitchen. We don’t cook with this book every night – we’re lucky if we use it once a week. Largely, that’s due to how complex and time-consuming many of the recipes are. And despite his attempts to tamp down the fat, many of the recipes are also still very high-calorie, which makes these meals more appropriate as once in a while treats rather than weeknight staples. Despite these caveats, though, we love this book. Savory Triple-Corn Grits and Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits turn out to be two of my favorites, as are his Fried Green Tomatoes with Creamy Celeriac Sauce and Gumbo Z. For each recipe, there is a little narrative, and also a suggested soundtrack. The music recommendations are some of my favorites – often they bring me back to New Orleans, but they always put me in the mood for some good food. We have yet to try everything in here, but we’re steadily working our way through, and I can’t think of a single recipe we’ve tried that has been a disappointment. Perhaps best of all is that these recipes are completely different from anything else we make, so we can always count on VSK for a refreshing change of pace. ( )

One of the best cookbooks out there. Great, easy, tasty and healthy vegan recipes. Everything I've made has been a knock-out. His citrus collard greens have converted many a collard green hater, and for a veggie Thanksgiving, nothing satisfies like the seitan medallions with mushroom gravy. It's worth it to follow all his steps because his techniques ensure everything turns out stunning. A must-own for anyone wanting healthy vegetable-based fare.