Celebrating food, activism and black story with Jenné Claiborne

We had the pleasure of talking to Jenné Claiborne about her work, food, black history and her new cookbook. We hope you enjoy this interview and her recipe for the stunning Edamame salad.

Tell us a little bit about yourself and your work.

I am Vegan Chef, the writer of cookbooks and the creator of content behind the sweet potato soul. Since 2010, I have a blogging and I share delicious and nutritious Vegan recipes with hungry readers. The commitment to a Vegan diet in 2011 set the lesson on my life and career in the best way and I have never looked back.

How did you learn how to cook? What is your cooking story?

I learned how to cook by observing and helping my grandmother and father in the kitchen. My dad grew up vegan, so I was familiar with cooking based on plants from a very young age. My grandmother is a classic cooked soul food, but made delicious and creative changes in cooking when my family decided to stop eating red meat long before my birth. Growing up, I saw cooking as a way of expressing creative 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 around the world.

From your experience, how did you find food to tell a story and shape health, culture and community?

Food is really everything. You are what you eat. Food can tell a story about your origin and culture, your access, your knowledge and your values. As a vegan inspired by soul food, world cuisine and seasonality, I use food to tell a story of our abundant beautiful world.

How do you train people for whole foods, vegetable diet and what do you envision as the way forward to help extend the whole food, at regional vegetable choices?

I strive to train people through a example of what may be a healthy vegan. My history is as a private chef in New York, not a nutritionist or a doctor. Without medical qualifications, I think that making a good example and delicious recipes are the best ways in which I can train those who seek inspiration and guidance.

As the author of the cookbook Sweet potatoHow would you describe their southern flavors and history?

I will describe the southern flavors as seasonal, bold, colorful and tasty. As everywhere in the world, southern cuisine is greatly influenced by what is available in the area seasonally. Traditionally, this meant many leafy greens, whole grains, legumes/beans and smoked foods.

What are some of your favorite ways to integrate these flavors into vegetable dishes?

I love classic southern foods and flavors, and it’s all so easy to veganize. For example, I grew up eating smokers greens, corn, sweet potato, biscuits and barbecue. I have found simple and nutritious ways to veganize all using healthy ingredients such as smoked paprika, flax egg, non -dairy milk and mushrooms.

What does black history mean to you?

For me, BHM is a great time to learn and celebrate the contributions of black peoples to American culture and institutions. Black people have done so many are overlooked and BHM is a great time to recognize them, especially in the food sector. My favorite example is George Washington Carver, who revolutionary in the production and use of peanuts, as well as sweet potatoes (my favorite vegetable).

Amazing Edamame salad

Makes 2 to 4 portions

Originally posted on Jenné’s website.

Instructions

1. Bring a large saucepan of water to boil over high heat. Add the edamame, then boil for 5 minutes or until they offer. Drain and allow to cool to room temperature for 5 to 10 minutes, until the edamame is cool to the touch.
2. In a large mixing bowl, add the edamame, red cabbage, carrots, pepper, onions and coriander.
3. In a small cup, combine almond butter, lime juice, umami sauce, date syrup, ginger and garlic. Stir well until smooth and creamy.
4. Pour almond dress over the vegetables. Fly well to combine.
5. Cover and cool the salad for an hour to marinate or serve immediately, garnished with chopped almonds.

You can find Jenné on her blog; Instagram; YouTube. Her new cooking book It is available where books are sold.