Cookin’ Crunk: Eatin’ Vegan in the Dirty SouthBianca Phillips
Keepin’ it real and makin’ it fun, vegan blogger Bianca Phillips adopted the Southern slang term “crunk” to convey passion and pride for her heritage and the down-home food she was raised on. As the northeast Arkansas native explains, it’s about ties to the land and the hominess of passing on a rich culture of great food and good times.
By incorporating country staples (beans, corn, and fresh produce) that have been the basis of Southern cooking for generations, Bianca invites everyone to enjoy cooking simple soul food dishes that are more healthful than their traditional counterparts. These family classics, minus the meat, eggs, and dairy products, help keep Southern foodways alive while allowing vegans, vegetarians, and anyone who cares about good eatin’ to enjoy this finger-lickin’ down-home fare.
From cheese-free Ro*Tel dip and country-fried tempeh steak to eggplant jambalaya and smoky stewed okra and tomatoes, Cookin’ Crunk offers plenty in the way of classic Southern comfort food. There’s also a bounty of sweet treats that includes cobblers, bread pudding, dark chocolate bourbon pecan pie, and peanut butter and banana “Elvis” cupcakes.