This giveaway is now closed. Congrats to Sherril T.!
Southern cooking (or cookin’, rather) is traditionally dripping with butter, grease and all other kinds of flavorful goodness. But Justin Fox Burks and his wife Amy Lawrence had a goal to change all that, keeping the rich flavors in tact but moving vegetables to center stage in their new cookbook, The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table.
It doesn’t take a medical degree to understand that putting more veggies into your bodies will help you become more healthy. In fact, over the course of a few years, Justin and Amy lost a combined 100 pounds by refocusing their diets from their native Southern meat-focused-menu to one filled with vegetables, grains and fruit.
In The Southern Vegetarian, you’ll find 100 recipes, each with photos of the finished dish plus technique shots that are helpful for the home cook. The recipes are close to their hearts, in fact many are updated, healthier versions of food their families have been cooking for generations.
Here’s a taste of some of the recipes you’ll savor:
- Fried Green Tomato Po’ Boy
- Artichoke Hearts and Succotash over Smoked Cheddar Grits
- Nannie’s Blueberry Pie
In the Forward, Chef John Currence writes “The grand melting pot of the South is embraced as these recipes touch everything from traditional American to Latin to Indian to Asian and beyond, illustrating the magnificent tapestry that makes up the food of our corner of the country.”
You can find The Southern Vegetarian in both paperback and digital versions to have on your kitchen counter at all times. But we also have a chance for you to win a free copy too!
Kansas City Mamas is honored to share this down-home goodness of The Southern Vegetarian cookbook by giving away a copy to one of our readers.
Here’s How To Enter The Giveaway
(Remember, each comment is considered a entry – so leave a separate comment each time.)
Leave me a comment and tell me your favorite vegetarian dish.
Additional entry: Become a email subscriber to Kansas City Mamas. (I promise, I won’t spam you.) And then leave a comment and let me know.
Additional entry: Become in Like with Kansas City Mamas on Facebook. (We have fun, I promise.) And then leave a comment and let me know.
Contest will be open until end-of-day on August 21, 2013. Winner will be notified by email and has 48 hours to respond before another winner is chosen. Winner must reside in the lower 48-states of the continental USA. Good Luck.
Disclosure: OMG Publicity provided the giveaway prize, but I was not compensated in any other way. The written remarks are entirely my own. Want more information – check out my full disclosure statement.
I make an awesome portobella mushroom cheese pie that even my meat-loving husband likes!
I get your emails
I follow you on Facebook
My favorite vegetarian dish is meatless chili
I subscribe to your emails
I “Like” you on Facebook
I’m an email subscriber.
Cabbage Deluxe
I’m a follower on facebook.
I make a MEAN tomato pie! And I LOVE it!! My favorite veggie dish.
I get your emails.
This cookbook sounds awesome! I love black bean burgers! Those have to be my fave.
–Angela (an email subscriber, who also “Likes” you!)
🙂 I like you!
I’m a faithfully reading subscriber!
I love vegetarian fajitas with garden grown vegetables. Don’t forget the sweet potatoes!
Vegetarian lasagna skillet
Ingredients
â– 8 ounces dry bowtie (farfalle) pasta, uncooked
2 tablespoons Pure Canola Oil
â– 2 cups quartered, sliced zucchini
â– 1 can (15 oz each) Great Northern beans, drained, rinsed
â– 1 jar (16 oz each) light Alfredo pasta sauce
â– 1/4 teaspoon garlic salt
â– 2 cans (14.5 oz each) Fire Roasted Diced Tomatoes, drained well
â– 1 cup shredded part-skim mozzarella cheese
Serving Size
6 servings (about 1 cup each)
Directions
1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.
Sprinkle with grated Parmesan Cheese, if desired.
I am a vegetarian and my favorite is zucchini pie (my whole family will eat it (even my carnivore husband), which is a big bonus)
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I like you on facebook!
I love making a rustic homemade tomato soup. It’s garlicky and so perfect for a cold day
My favorite vegetarian dish is called Aztec Pie. It has baked corn tortillas, fresh corn, black beans, tomatoes, jalapenos, salsa and plain yogurt all baked together – fantastic!
I like to make meatless lasagna!
I’m an email subscriber!
I like Kansas City Mamas on facebook!
I am an email subscriber to Kansas City Mamas.
I am in Like with Kansas City Mamas on Facebook.
Love anything with black beans!
Tofu enchiladas… my kids think they are very good “chicken” and I don’t correct them.
I am an email subscriber.
I like you on FB
anything with mushrooms!!!
already like you on FB
Already get the emails!
I like you on FB
I am an email subscriber
The hubs and I love sweet potato and chickpeas burgers
I like squash and zucchini together
I like you on facebook
email subscriber
I “like” you on facebook
i love veggie soup
I love Lentil Soup, amazing comfort food and it’s my 1 year old’s favorite too!
I “like” on Facebook.
I love eggplant parmesan!
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