I’m excited to announce my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks. This Southern Sweet Potato Salad is not in the book, but it is a little taste of what you’ll find inside. Don’t miss the video below!“Vegan food is soul food in its truest form. Soul food means to feed the soul. And, to me, your soul is your intent. If your intent is pure, you are pure.” –Erykah Badu
Over the years I’ve noticed that the biggest barrier most people have to becoming vegan is their fear of no longer being able to enjoy the food of their family and culture. Usually they tell me that they couldn’t live without their grandma’s x, their mom’s y, or their country’s z. And I don’t blame them. The food culture of my family has a strong influence on me, and makes me who I am.
Becoming vegan was the best and most influential decision of my life. I went from being a lost 24 year old, to someone who felt the pull of having purpose, passion, and a mission. But that first trip home as a vegan wasn’t easy.
See, my Nana can cook, and my favorite foods have always come out of her kitchen. So, here I am, the only vegan at the dinner table, and the only person not able to enjoy the tastiest food. I didn’t think twice about my commitment to veganism, but I did realize that I didn’t want to live without that soul food: sweet potato pie, filling, pound cake, cornbread, collard greens, etc…
I got to work turning soul food classics vegan so that my family and I could still enjoy the amazing food that makes us who we are. Now when I visit my family in Georgia we eat good, and it’s all vegan!!
Many of those recipes have never made their way onto the Sweet Potato Soul blog, but now I finally have the opportunity to share them with you in the form of a cookbook. The SWEET POTATO SOUL cookbook (published by Harmony Books, an imprint of Crown/Penguin Random House) is full of delicious, colorful, and creative vegan soul food recipes. My favorites include fried cauliflower “chicken”, low country grits, and my Nana’s sweet potato pie! I’m also in love with the potato salad recipe in the book, but today’s sweet potato salad recipe is just as delicious and easy to make. If you’re in the mood for some good ol’ fashioned comfort food, but without the harmful animal products, look no further. This sweet potato salad will knock your socks off!! I like to eat mine with smokey collard greens, and mac and cheese (watch the video below to see how I make ’em).
Before we get to the recipes, I want to thank you for your support. You are a part of the Sweet Potato Soul family, and without you I would not have had the amazing opportunity to share my recipes with the world in the form of a legit cookbook. Thank you!!
- 2 sweet potatoes, boiled and cubed (see note above)
- 4 yukon potatoes, boiled and cubed (see note above)
- ½ cup vegan mayo (I use Just Mayo)
- 1 teaspoon celery seed
- ½ -1 teaspoon salt
- 2 teaspoons dijon mustard
- 6 tablespoons dill relish
- ¼ cup white onions, diced
- Peel and cube the potatoes, then place them into a mixing bowl.
- In another bowl combine the vegan mayo, celery seed, salt, mustard, dill relish, and onions and stir well.
- Pour the mayo mix over the potatoes, and stir well to coat.
- Season to taste with more salt if necessary.
- Serve immediatly OR set it in the fridge to let the flavors marry for at least one hour. Overnight is ideal!