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Home » Reviews » Johnny Blaze Cakes (Vegan)

September 14, 2014

Johnny Blaze Cakes (Vegan)

Johnny Blaze Cakes

This is my sixth VeganMoFo post for 2014. For more information on this month’s theme, see my Cook from Books description here.

I was initially drawn to buy Vegan Soul Kitchen because I was craving some good Southern food that I was missing from growing up in the South. But I wasn’t really looking for things like veganized biscuits and gravy or fried okra—although those are wonderful. I wanted something that offered freshness and spice, and not only took me back to where I grew up but also offered some wholly new-to-me dishes and ingredients.

Vegan Soul Kitchen, by Bryant Terry

As I flipped through the pages of VSK by Bryant Terry and saw recipes like Black-eyed Pea Fritters with Hot Pepper Sauce, Succotash Soup with Garlicky Cornbread Croutons, Spicy Mafé Tempeh, Jamaican Veggie Patties and Carrot-Cayenne Coleslaw, I was instantly smitten.

After reading through Bryant’s introduction and a handful of his recipe headnotes, I learned that VSK is much more than just a collection of Southern dishes that have been veganized. It’s a reflection, reinterpretation and modernization of traditional dishes he’s eaten from countries in Africa and the Caribbean, as well as African-American and Southern dishes in Memphis, New Orleans and other parts of the South. It’s also deeply personal, a celebration of what he refers to as “Afro-Diasporic cuisine” (a mixture of African, Caribbean, African American, Native American and European staples) with an emphasis on fresh and nutrient-dense ingredients.

Johnny Blaze Cakes

What you see here are Bryant’s Johnny Blaze Cakes, a beautifully simple crispy corn cake which utilizes a technique I had never heard of or tried before. What I like best about these crispy-on-the-outside-but-perfectly-soft-on-the-inside cakes are that they are sort of a blank canvas for you to put whatever you want on it. Craving something sweet and sour with a hit of heat? Bryant suggests his Strawberry and Slightly Hot Pepper Jam. Want colorful and fresh? Try his Chilled and Grilled Okra, Corn and Heirloom Tomato Salad.

I topped these with fresh tiny heirloom tomatoes, slivers of jalapeño and grilled corn. I loved the little pop of breaking the crispy shell to reveal a pillowy soft interior, and these cakes could be topped with almost any kind of sauce, fresh vegetable or nestled up next to a bunch of cooked greens. The leftovers also reheated perfectly the next day in a preheated cast-iron pan.

Next up to try? Bryant’s Roasted Turnips and Shallots with Turnip Greens Soup, Cold and Creamy Cucumber-Watermelon Soup with Pickled Watermelon Rind Salsa and his Spiced Peach Rustic Pie with Dried Cranberries.

Johnny Blaze Cakes
2014 Vegan MoFo logo

You may also like:

Review of How To Be Vegan, by Elizabeth Castoria
Heading Back Home to Boston!
Candle 79 : Jerusalem Artichoke Soup with Crispy Sage Leaves
Veganissimo A to Z Review

Filed Under: Book and Product Reviews, Reviews

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Reader Interactions

Comments

  1. infinitezest says

    September 14, 2014 at 3:39 pm

    I've made this recipe before, which I paired with Bryant's Creole Hoppin'-Jon, and it was amazing! I highly recommend this book to any vegan looking to explore Southern food. All of the recipes that I've made so far are super easy yet exploding with flavor! Plus I love the book/art/music pairings for each recipe.

    Reply
  2. Paula says

    September 15, 2014 at 2:19 am

    Thanks for this post! I made these tonight with dinner because I needed something to go with our tomato soup. So good!

    Reply
  3. Kathy Sturr says

    September 15, 2014 at 5:50 pm

    Yum! This book is actually on my wish list and well, do I really need an occasion? I think I'll add it to my cart right now!

    Reply
  4. Babette says

    September 17, 2014 at 2:23 am

    Thank you so much for pointing out that recipe. I've only made one from VSK even though I totally like the tone and concept of the book.

    Reply
  5. Jenn Sebestyen says

    September 17, 2014 at 4:45 pm

    This looks so good! I LOVE your tomatoes…yum!

    Reply

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