Celebrating Food, Activism, and Black History Month with Jenné Claiborne
We had the pleasure of talking with Jenné Claiborne about her work, food, Black History Month, and her new cookbook. We hope you enjoy this […]
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We had the pleasure of talking with Jenné Claiborne about her work, food, Black History Month, and her new cookbook. We hope you enjoy this interview and her recipe for her Amazing Edamame Salad.
Please tell us a little bit about yourself and your work.
I am the vegan chef, cookbook author, and content creator behind Sweet Potato Soul. Since 2010, I have been blogging and sharing delicious and nutritious vegan recipes with hungry readers. Committing to a vegan diet in 2011 set the course for my life and career in the best way, and I have never looked back.
How did you learn how to cook? What is your culinary story?
I learned how to cook by observing and assisting my grandmother and father in the kitchen. My dad was raised vegan, so I was familiar with plant-based cooking from a very young age. My grandmother is a classic soul food cook, but she made delicious and creative changes to her way of cooking when my family decided to stop eating red meat well before my birth. Growing up, I saw cooking as a way to creatively express love for family and friends, while also nourishing the body. My cuisine has always been inspired by my family, but also by the travels I’ve taken all over the world.
In your experience, how have you found food to tell a story and shape health, culture, and community?
Food is truly everything. You are what you eat. Food can tell a story about your origins and culture, your access, your knowledge, and your values. As a vegan who is inspired by soul food, global cuisine, and seasonality, I use food to tell a story of our abundantly beautiful world.
How do you educate people about whole food, plant-based nutrition, and what do you envision as the way forward to help expand whole food, plant-based options regionally?
I seek to educate people through setting an example of what a healthy vegan can be. My background is as 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 I can educate those who are looking for inspiration and guidance.
As the author of the cookbook Sweet Potato Soul, how would you describe southern flavors and their history?
I’d describe southern flavors as seasonal, bold, colorful, and delicious. Like everywhere in the world, southern cuisine is very much influenced by what is available in the region seasonally. Traditionally, that meant a lot of leafy greens, whole grains, legumes/beans, and smoked foods.
What are some of your favorite ways to incorporate these flavors into plant-based dishes?
I adore classic southern foods and flavors, and they are all so easy to veganize. For example, I grew up eating smoky collard greens, cornbread, sweet potato pie, biscuits, and BBQ. I have found simple and nutritious ways to veganize them all by using wholesome ingredients like smoked paprika, flax egg, non-dairy milk, and mushrooms.
What does Black History Month mean to you?
BHM to me is a great time to learn about and celebrate the contributions of Black folks to American culture and institutions. Black people have made so many overlooked contributions, and BHM is a great time to recognize them, especially in the area of food. My favorite example is George Washington Carver, who revolutionized the production and use of peanuts, as well as sweet potatoes (my favorite vegetable).
AMAZING EDAMAME SALAD
Makes 2 to 4 servings
Originally published on Jenné’s website.
Ingredients12 oz bag frozen and shelled edamame (also known as mukimame) 1 cup shredded red cabbage 2 shredded carrots (about 1 cup) ½ red bell pepper, diced 2 scallions ¼ cup fresh minced cilantro ¼ cup smooth almond butter, stirred well 2 tbsp freshly squeezed lime juice 2 tbsp Umami Sauce 2 tsp Date Syrup 1-inch piece fresh ginger, minced or grated 1 garlic clove, minced or grated ½ cup raw chopped almondsNote: This recipe has been adapted to meet NutritionFacts.org standards. |
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Instructions
Bring a large saucepan of water to a boil over high heat. Add the edamame, then boil for 5 minutes or until tender. Drain and let cool at room temperature for 5 to 10 minutes, until the edamame are cool to the touch. In a large mixing bowl, add the edamame, red cabbage, carrots, bell pepper, scallions, and cilantro. In a small whisking bowl, combine the almond butter, lime juice, Umami Sauce, Date Syrup, ginger, and garlic. Whisk well until smooth and creamy. Pour the almond dressing over the vegetables. Toss well to combine. Cover and refrigerate the salad for an hour to marinate or serve immediately, garnished with chopped almonds.You can find Jenné on her blog, Instagram, and Youtube. Her new cookbook is available wherever books are sold.
