A decent if basic foray into vegetarian southern cooking. Many dishes are repeats of well known southern fare with vegetarian equivalent substitutions. I feel like you could figure that out on your own without a whole cookbook.

Thank you to NetGalley for providing a copy of this book to review.

This is a book meant more for those who are trying to incorporate a more vegetarian diet into their lifestyle by adapting their favorite meat-recipes into meatless ones. I went into this book looking for inspiration to try out more cuisines but the concept of this book did not work for me. Since we are vegetarians already, this did not really work out to be a book I was able to go into enthusiastically though it contained all vegetarian recipes. I do not care for food that is flavored/textured to work as a meat substitue which is one of the ways the book helps the transition from meat to vegetables for those who need it.
Thank you to NetGalley for the digital review copy of the book.

To someone whose favorite food is a great hamburger, the term vegetarian does not bring happy anticipation. BUT, not only does this cookbook bring you new ways to fix old favorites, it demonstrates that many of our old favorites are already "vegetarian". I was looking for new ways to sneak vegetables into our diets and discovered many recipes my family has already deemed "keepers". You know when the plate comes back clean, you've done your best to keep your family healthy and happy. I've been searching for a recipe for pimento cheese spread since most you buy or even most recipes have so much fat and/or salt that they break all the dietary rules we live by. So far, this one has been the best. My favorite thing to do with anew cookbook is read it through, marking the recipes I'm going to try. I did not have to mark many in this book because I'm going to try them all. Great job Jennifer Brule, whats' your next topic?

This was just an OK cookbook for me. Many of the recipes were just basic southern recipes. Some are as is and some use substitutes for the meat. The food photography is also basic. The recipes are clearly written and easy to follow just not very special. If you are looking to eat less meat but not skip on flavor you will find some recipes.

This book is mainly meant ( as the author herself mentions) for people who are aiming for a vegetarian life consciously while not actually becoming vegetarians. The recipes I noticed before my advance copy expired were tailored to give the people the feel that they were eating their known recipes. They mimics the texture of the feel of ones with meat in them. I therefore do not fall under the target audience for this book since I have never been a meat-eater and therefore do not need it.
I do recommend it to those people who are considering making changes in their lifestyle as the author addresses those people who try to moderate their lifestyle.

Everything in here sounds delicious to this transplanted southern gal. I made the pimento cheese deviled eggs and they were everything I wanted them to be. They also got rave reviews from my non-southern guests!!

When it comes to cookbooks, I am really only looking for a few things;

- an easily readable layout
- a minimal amount of soliloquies about how this recipe makes the author feel
- appetizing pictures
- clear instructions

...and this one checks off all four.

My only criticism is that many recipes are just basic southern staples with meat substitute.

That doesn't change the fact that they all look delicious, though.

Many delicious takes on standard recipes. I am excited about trying some of the Southern takes on gumbo, jambalaya, and Nashville hot cauliflower.

The New Vegetarian South is everything I hoped for. The pages are full of ways to transform classic southern dishes from my youth into healthier and meatless options (meat substitutes are frequently used). The number of recipes is respectable, but the lack of mouthwatering images leave me wanting more. I wanted to be inspired to cook some of the lesser know fare, based on visual appeal alone. The standard southern classics are all here from pimento dishes to hoppin john to chow chow to gumbo. I love the twist on veggie broth by including miso paste to the blend. There is also uncommon southern fare (like crunchy tomato pie and rutmus) with informative and anecdotal stories accompanying the recipes. Jennifer Brule transforms the flavors I enjoy most for vegetarians everywhere.

This book has wonderful histories with every recipe. I found them to be a bit more coastal than my readers prefer, but I will be recommending it to those with broader palates.

As a vegetarian I loved that there is a cookbook around making southern food vegetarian. There are several recipes in this book that I am going to try including the "oyster" po-boys and the Nashville sauce (which I will use on cauliflower). I have also been trying to find a recipe for butter beans and this book has one that looks pretty good.
The only thing I wish for is that there were more photos. Especially since several o these are pretty big augmentations to the original recipes so a photo would be nice to see what it looks like.

The University of North Carolina Press and NetGalley provided me with an electronic copy of The New Vegetarian South: 105 Inspired Dishes for Everyone. I was under no obligation to review this book and my opinion is freely given.

Bright, colorful photographs accompany many of the recipes, inspiring readers to try vegetarian cooking. The book is separated into sections: Appetizers and Snacks; Soups, Stews, Broths, and Gravies; Hearty Main Dishes and Casseroles; Savory Pies; Vegetables and Side Dishes; Pickles; and Breads from the Oven, Skillet, and Slow Cooker. The author's philosophy is that incorporating plant-based meals within one's diet should not be a chore. Rather, it should be an exciting exploration into eating differently. The author stresses that southern cooking has its roots in vegetarian dishes, such as Tomato Pie, but they were not labeled as plant-based.

Author Jennifer Brule has tried to recreate the mouth feel and the taste of southern dishes with alternative flavors. Before the recipes even begin, readers are taken through an exploration of meat alternatives and their uses, as well as accompanying seasonings and sauces.

Crunchy Buttermilk Fried Pickle Chips (p. 21) is an appetizer worth digging into, with its crispy coating and briny pickle. Easy-Peasy Cheese Straws (p. 22), a staple at any southern party, will delight children and people of all ages. The most interesting stew recipe emphasizes a vegetable that has taken top billing as of late - cauliflower. Roasted Cauliflower Étouffée (p. 50) has the spicy Cajun flavors, but without the seafood. Hearty and delicious, this is a great stew for a cold winter's day. The most intriguing recipe in the Main Dishes section is "Oyster" Po'boys (p. 75), with oyster mushrooms as a substitute for the seafood. Although the oysters are the star, a good hoagie roll makes this dish sing. My favorite recipe in this section is the Carolina Veggie Burger (p. 83), with walnuts and black beans to provide texture and flavorful additives such as miso paste. The author's take on a southern tomato pie (Crunchy Tomato Pie - p. 102) is updated with phyllo dough for a more crispy-textured crust. No southern meal should be complete without Creamy Stovetop Mac and Cheese (p. 106), with its sharp cheddar for flavor and American cheese for the creaminess. Vegetarians will love ushering in the New Year with Hoppin' John (p. 123), with smoked gouda cheese taking the place of the ham hocks. There are also recipes for familiar southern favorites, such as Fried Green Tomatoes, Grits, Fried and Pickled Okra, and Cornbread.

I found The New Vegetarian South to be well laid out, with great photographs to spark interest in this book. I would highly recommend this cookbook to those who are willing to try eating vegetarian meals and I those who follow this path of eating already.

This is such a great cookbook! I love the lighter spin the author has given all of these traditional southern recipes. These recipes are approachable and I believe there are several in here for everyone. I am most looking forward to trying Kale Chips, Roasted Cauliflower Étouffée, and Cheddar and Herb Biscuits; I can’t wait to try these and many more from the book. There are so many great recipes for any event or time of the day you will need to cook for.

I loved this book! I'm always trying to eat less meat and I love southern food so this book was perfect for me. I tried the fried pickles and the mac and cheese recipes and loved them! I look forward to trying out the other amazing recipes in this book!

Outstanding! I want to try every recipe in this book! Common ingredients, not too complicated instructions, familiar flavors. My husband does our cooking and is a vegetarian. He gives it 5 stars also. We will definitely purchase a print copy of this book.

I am not a vegetarian, but was hoping in this book to find new ideas for cooking with vegetables. Ultimately I was disappointed.

I must admit that I do not know much about Southern cooking, so I cannot judge the recipes on that score, but I did not, for example, expect to find 3 different versions of Mac and Cheese and very basic recipes such as for Buttermilk Mashed Potatoes and Creamed Corn.

Recipes include cheese and eggs, but little markers indicate on each recipe whether it is suitable for vegans. Whilst there are not photos of each recipe, attractive full page photos are scattered through the book.

THE NEW VEGETARIAN SOUTH offers 105 delish dishes that will tickle the taste buds of vegetarians, vegans and meat-lovers alike! Chef Jennifer Brulé brings southern-style flare to plant-based food choices. What Chef Brulé does especially well is to crack the code on meat substitutes and flavors to spice up veggies, while including fave foods such as tomato pie, pimento cheese, grits casserole, and more. Beautiful photos and a colorful design pair well with step-by-step instructions for making everything taste fabulous in The New Vegetarian South style. 5/5

Pub Date 17 Sep 2018

Thanks to University of North Carolina Press and NetGalley for the review copy. Opinions are fully mine.

#TheNewVegetarianSouth #NetGalley

An interesting collection of recipes. There are perhaps half a dozen that I will try. I’ve only ever flirted with vegetarianism but my partner and I try to have at least one meat free dinner every week. What I don’t understand is why vegetarians crave faux meat. This collection has recipes using ‘chicken’ and ‘bacon’ and ‘pork’. There are recipes using TVP for texture - it has no taste of its own although it will pick up other flavours. Yuch! The recipes I’ve bookmarked use none of these, to me, unappealing ingredients.

In the introduction to a recipe for Rutmus, her version of neeps and tatties (turnip and potatoes), the author says ‘Scottish food is fabulous, aside from their beloved fried Mars Bars’. I won’t argue with the first part, although it’s a vast generalisation, but fried Mars Bars are really just a joke offering by some chippies and far from ‘beloved’ of anyone but stand up comedians! Her mistake is in saying that her recipe is different because it uses rutabaga, what Americans and Scots call turnip and what English people call swede. In Scotland, we would never use anything else for neeps (an Old English word for turnip) and tatties and not the little white turnips.

My criticisms are minor points really. I enjoyed reading this book and am intrigued by some of the recipes so I will try a few. Recommended for veggies and others looking for something a little bit different.

This cookbook has so many hearty and delicious recipes. I made the fried pickle chips, cheese grits casserole, and the sweet breakfast grits. Instructions were clear and easy to follow. I do wish there were more sweet recipes or desserts, but I would still recommend this book to vegetarians and meat eaters alike. I'll definitely be purchasing this for my library.

As far as Southern Vegetarian cooking goes, this book is great!  I forgot how much butter and cheese was in Southern food!  This book is not necessarily for the health-conscious vegetarian, but it is good for someone who wants to treat themselves once in a while with a rich meal with lots of gooey melted cheese and butter.  Everything in moderation, right?

We made the Charleston Country Captain and Vegetable Purloo, both of which were vegan.  My daughter made the fried okra another day and everything was delicious!!  It made me start thinking about planning a trip down South!