Inspiration is the operative word when it comes to vegan cookery, and this smart, festive collection of recipes just might be received well by meatless eaters looking for a new angle. Food activist, educator, and author Terry (Vegan Soul Kitchen; Grub) has made it his life’s mission to promote healthy ways of cooking and eating in our industrialized food system. This latest cookbook follows suit, with his trademark health-minded, globally inflected sensibility. Among his recommended staples for livening up the vegan kitchen are spice mixtures like harissa, creamed cashews in place of milk or heavy cream, and marinated beets. The proceedings are seasonally organized by themed menus, such as Crimson Cookout or Detroit Harvest. Cooks of all orientations will appreciate the ingenuity of kumquat-tangerine-Meyer lemonade and velvety grits with sautéed summer squash, heirloom tomatoes and parsley-walnut pesto as well as the less familiar flavors of dishes such as Thiakry with millet and raisins, a sweet grain pudding. Terry is a cultural omnivore who takes his own inspiration from music, film, and art, and he punctuates his recipes with suggested playlists and readings. In all, this is a wonderful volume for mindful, socially conscious, and urbane cooks. (Mar.)
