The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table

Justin Fox Burks and Amy Lawrence challenge the assumption that Southern vegetarian cooking is uncommon. The South's ideal growing conditions and tradition of skilled farming make vegetarian cooking not only possible but rich with potential. This cookbook offers modern recipes that capture the flavors of traditional Southern cooking using vegetables as the main focus. Dishes include Lemon Zest and Thyme Pimento Cheese, Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette, Okra Fritters with Creole Mustard Sauce, Vegetarian Red Beans and Rice with Andouille Eggplant, Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing, and Grilled Peach Ice Cream. The book counters the perception that Southern food centers on meat by demonstrating how vegetables can become the primary component of a meal. Whether you follow a plant-based diet or eat omnivore, this cookbook shows how to make vegetables the centerpiece of your plate.