Celebrating Food, Activism, and Black History Month with Jenné Claiborne

We had the pleasure of talking to Jenné Claiborne about her work, food, month of black history and her. NEW KITCHEN BOOK. We hope you enjoy this interview and your recipe for your incredible Edamame salad.

Please tell us a little about you and your work.

I am the Vegano chef, author of the kitchen book and creator of content behind Sattatot Potato Soul. Since 2010, I have been blogging and sharing delicious and nutritious vegan recipes with hungry readers. Commit to a vegan diet in 2011 establishes the course for my life and my career in the best way, and I have never looked back.

How did you learn to cook? What is your culinary history?

I learned to cook watching and helping my grandmother and my father in the kitchen. My dad was raised Vegan, so he was familiar with the kitchen based on a very early age. My grandmother is a classic soul food cook, but made delicious and creative changes in her way of cooking when my family decided to stop eating red meat long before my birth. Growing up, I saw cooking as a way of expressing love for family and friends, while nourishing the body. My kitchen has always been inspired by my family, but also by the trips I have taken throughout the world.

In your experience, how has you found food to tell a story and shape health, culture and community?

The food is really everything. You are what you eat. The food can tell a story about its origins and culture, its access, its knowledge and its values. As a vegan inspired by the food of the soul, global cuisine and seasonality, I use food to tell a history of our abundantly beautiful world.

How do you educate people about comprehensive foods, plants -based nutrition and what can you imagine as the way to help expand whole foods, plants based on plants regionally?

I seek to educate people through an example of what a healthy vegan can be. My experience is like a private chef in New York City, not a nutritionist or doctor. Without medical qualifications, I find that setting a good example and providing delicious recipes are the best ways in which I can educate those looking for inspiration and guidance.

As author of the kitchen book Soul of sweet potatoHow would you describe the flavors of the South and its history?

I would describe the southern flavors as seasonal, bold, colorful and delicious. As in all parts of the world, the south cuisine is very influenced by what is available in the region seasonally. Traditionally, that meant many green leafy vegetables, whole grains, legumes/beans and smoked foods.

What are some of your favorite ways to incorporate these flavors in plants based on?

I adore the classic food and flavors of the South, and all are very easy to veganize. For example, I grew up eating smoked collection, corn bread, sweet potato cake, cookies and barbecue. I have found simple and nutritious ways to vegan them all through the use of healthy ingredients such as smoked paprika, linen egg, non -dairy milk and fungi.

What does the month of black history mean for you?

BHM for me is a good time to learn and celebrate the contributions of blacks to US culture and institutions. Blacks have made so many overlooking contributions, and BHM is a good time to recognize them, especially in the food area. My favorite example is George Washington Carver, who revolutionized the production and use of peanuts, as well as sweet potatoes (my favorite vegetable).

Incredible Edamame Salad

Makes 2 to 4 portions

Originally published in Jenné website.

Ingredients 12 oz bag of frozen edamame and bombarde (also known as Mukimame) 1 cup of grated red cabbage 2 grated carrots (approximately 1 cup) ½ red pepper, cut into cubes 2 onion ¼ cup of chopped fresh coriander ¼ cup of soft almond butter, stirred well 2 tablespoons of freshly squeezed lime juice 2 tablespoons of Umami sauce 2 teaspoons of syrup dated 1 inch piece fresh, chopped or grated ginger 1 clove of garlic, chopped or grated ½ cup raw chopped almonds Note: This recipe has been adapted to meet nutritional standards.org.

Instructions

1. Take a large saucepan over high heat over high heat. Add the Edamame, then boil for 5 minutes or until they are tender. Drain and let it cool to room temperature for 5 to 10 minutes, until the building is cold to the touch.
2. In a large bowl, add the edamame, the red cabbage, the carrots, the pepper, the scallions and the coriander.
3. In a small smoothie bowl, combine almond butter, lime juice, umami sauce, dates syrup, ginger and garlic. Beat well until it is soft and creamy.
4. Pour the almond dressing on vegetables. Mix well to combine.
5. Cover and refrigerate the salad for an hour to marinate or serve immediately, adorned with chopped almonds.

You can find Jenné in her Blog, Instagramand YouTube. Your new Kitchen Book It is available where books are sold.