Cookbook
In Mississippi Vegan, Timothy Pakron invites you to explore the vibrant tradition of plant-based cooking that exists within Southern cuisine. Inspired by the landscape and flavors he grew up with on the Mississippi gulf coast, as well as his passion for healthy and sustainable ingredients, Pakron offers 125 approachable recipes rooted in Cajun, Creole, and Southern food, along with essential tips for creating vegan dishes with deep flavor. From classic gumbos and savory rice dishes, to biscuits and pecan pralines, these reinvented Southern dishes will become favorites in your kitchen. Filled with evocative storytelling and photography on every page, Mississippi Vegan is a celebration of eating beautiful food and cooking from the heart.
Reviews
“This volume is a revelation and celebration of the natural beauty of a landscape that is home to pecans, peanuts, sweet potatoes, collards, figs, loquats, satsumas and sweet-smelling honeysuckle. Not to mention magnolias, azaleas, camellias and great literature.
From the state that gave us Eudora Welty, William Faulkner, Tennessee Williams, Donna Tartt and Julia Reed, “Mississippi Vegan” is a soulful and affecting self-portrait by a Southern original.”
–The Atlanta Journal-Constitution (Read the full article here)
“Inspired by plants and mushrooms and the complex flavors and rich history of southern style cooking, Timothy’s culinary world is a magical one. Here he shares his secrets for achieving delicious and deeply satisfying vegan meals—I’m thrilled to finally be able to make his famous gumbo in my own kitchen!”
–Amy Chaplin, chef and James Beard award-winning author of ‘At Home in the Whole Food Kitchen – Celebrating the Art of Eating Well’
“Tim’s the real deal – he forages, cooks and shoots his own beautiful photos. You’re going to love this book.”
–Jamie Oliver, international celebrity chef, restaurateur, and cookbook author
“I love how Timothy uses fresh, vibrant ingredients to create colorful dishes with a Southern twist. With its beautiful photography, accessible recipes, helpful guides, and lovely stories, Mississippi Vegan will most definitely become a staple in my kitchen.”
–Linda Lomelino, cookbook author and creator of the popular blog Call Me Cupcake
“Every component of this book is richly layered with vivid storytelling, a genuine loyalty to tradition, an angle of accessibility that doesn’t dumb down when it comes to important regional ingredients, and the passion for a new world of flavor in vegan cuisine. Timothy opens up his culinary point of view in a stunningly beautiful way that aims straight for the heart. His joyful sincerity is encouraging and real.”
–Laura Wright, author of The First Mess Cookbook
In addition, Mississippi Vegan received praise from my favorite musician in the world, Tori Amos. Here is a what she said in an NPR interview:
‘Tonight we’ll be having a vegan stew that I am calling mushroom magic. This is an experiment; we’ll see if the gang likes it. Many of the vegan dishes that I love are from Timothy Pakron whose cookbook Mississippi Vegan is always in the kitchen. His vegan creole “potato salad” is glorious.
Yes, during these times some of the spices he uses might not be in your kitchen, but substitutions can work with his amazing inspirations. He has a knack for just jam packing flavor, whether it’s in his Southern “succotash stew” or his “mama’s rosemary white bean soup.” He also puts up recipes on his site and hopefully his magic will make someone smile during these very challenging times.’
–Tori Amos, NPR Interview, May 4th, 2020You can read more about this story here.