The New Vegetarian South

105 Inspired Dishes for Everyone

By Jennifer Brulé

Photographs by Fish.Eye Design

192 pp., 7 x 9, 32 color plates, index, 105 recipes

  • Hardcover ISBN: 978-1-4696-4516-2
    Published: September 2018
  • eBook ISBN: 978-1-4696-4517-9
    Published: August 2018

Buy this Book

In this enlightening cookbook, chef Jennifer Brulé brings southern-style food together with plant-based approaches to eating. Her down-to-earth style and 105 recipes will immediately appeal to vegetarians, vegans, and meat-eaters alike. These dishes are also a boon for those who simply love southern food and want to learn more about options for flexitarian eating. Brulé deliciously demystifies meat substitutes and flavors up familiar vegetables. Imagine vegetarian barbecue: Brulé’s recipe for spicing, saucing, and oven-roasting jackfruit offers a robustly tasty alternative to pulled pork. Tofu is the perfect base for crispy Southern Fried Buttermilk Nuggets, and cauliflower beautifully fills in for shrimp in a Cajun-inspired étouffée.

Brulé also highlights just how many traditional southern dishes are in fact vegetarian, and they’re gathered together for you in this gorgeously illustrated book. Beloved foods like tomato pie, pimento cheese, grits casserole, and more will encourage you to skip the meat without a second thought. With step-by-step instructions and notes on how to easily find new ingredients, The New Vegetarian South gathers a feast for everyone.

About the Author

Jennifer Brule, author of Learn to Cook 25 Southern Classics 3 Ways, is the executive chef and owner of the flexitarian restaurant Davidson Ice House, in Davidson, North Carolina.
For more information about Jennifer Brulé, visit the Author Page.

Reviews

“Brulé’s well-executed second cookbook will delight readers who want to eat more plant-based meals.”--Library Journal, starred review

"Jenny Brulé puts the southern love of vegetables together with plant-based cooking and creates a book we all need: doable, appealing recipes for everyone--vegetarians, vegans, and meat eaters, too! Pleasing yourself, your friends, and your family with deep-down savory flavor is what chef Brulé is all about."—Nathalie Dupree, coauthor of Mastering the Art of Southern Cooking

“This is the right cookbook at the right time for the right reasons: Jenny Brulé’s The New Vegetarian South speaks to a large, eager, and hungry audience, from vegans to meat eaters. Just reading the names of the recipes makes me hungry!”—Nancie McDermott, author of Fruit.

“Jenny Brulé’s honest, conversational approach to cooking makes me feel as if I’ve pulled up a stool at her kitchen counter as she cooks. With easy-to-read and easy-to-execute recipes, this book is wonderfully appealing for all. Brulé’s stories, friendly writing, and wonderful knack for making meat substitutes easy to use establish The New Vegetarian South as a must for any aspiring vegetarian chef—southern or otherwise.”—Sarah Crosland, author of Secret Charlotte