The Modern Mountain Cookbook: A Plant-Based Celebration of Appalachia

by Jan A. Brandenburg

Between soup beans seasoned with bacon grease, pot roast, and gravy-drowned meatloaf, Appalachian cuisine is known for featuring plenty of meat. Even seemingly innocent sides like potato salad and mac and cheese often contain animal products. Though adopting a plant-based diet comes with life-changing benefits, it has also stopped many people from enjoying the food they were raised on. Embracing her grandmother's fearless approach to cooking while staying true to her own beliefs, Appalachian vegan Jan A. Brandenburg has diligently worked to create a cookbook that captures the flavor and comfort that came with every bite of her favorites from back home.

In The Modern Mountain A Plant-Based Celebration of Appalachia, Brandenburg updates the meals of her eastern Kentucky childhood to make them accessible to everyone—including cooks of any skill level—looking to incorporate more veg-friendly fare into their rotation. From eggless scramble for breakfast to fried chick'n for supper, this innovative cookbook provides readers with an extensive menu of delicious, cruelty-free dishes fit for all occasions. Brandenburg feeds both body and soul as she folds in lessons learned from generations of women and memories of family gatherings around the table with sure-to-please recipes, including creamy potato soup, country-fried steak, roasted jalapeno pimento cheese, hash brown and broccoli casseroles, and bourbon pecan pie.

Appalachian and plant-based cooking are no longer at odds—people who love country classics can preserve their culinary traditions while eating a healthier, more ethical diet. With The Modern Mountain Cookbook in one hand and a cast-iron skillet in the other, you can have your pineapple upside-down cake and eat it, too.

Genres: Cookbooks, Nonfiction, Vegan

200 pages, Hardcover

Published March 18, 2025

Reviews

[Shannonmde]

intrigued by a university press publishing a cookbook..

[Cheryl]

Haven’t tried any of the recipes yet, but did have to mention that I was a little disappointed that a lot of the these recipes include premade vegan items from the grocery store. I mean, I’m a lazy cook, but had hoped for all homemade ingredients. Still, I do look forward to making quite a few of these, as they do seem to be very, very tasty. And it goes the whole gambit from appetizers to desserts, with sauces, salads, soups, entrées, sandwiches and just about every aspect of the meal that you could think of. The side dishes alone look splendid.

[Emily · Rating 2 out of 5]

Love the idea of this, plant-based Appalachian recipes published by the University of Kentucky. I expected a more "whole foods" approach, cooking with vegetables and grains, based on the cover art. Instead most recipes were built around processed meat substitutes from the grocery store. It would be a good reference if you use those types of products, but not what I was seeking.

[Christina · Rating 4 out of 5]

I found Jan to be a caring cook, and she included just enough personal story-telling before each recipe without derailing the book. I connected with the recipes because I do shop from my local grocery store and do use processed vegan substitutes. If this sounds like you, there's a lot to enjoy.

Jan, thanks for teaching me about Kala Namak

[Laura · Rating 3 out of 5]

Interesting take on 'classic' Southern staples like chicken-fried steak, sawmill gravy and beloved desserts.....all vegan and plant-based. The author is a Kentucky native, and was determined to bring Appalachian cooking to a new audience.

Unfortunately, most of the meat subs aren't gluten-free, so the recipes won't work for me. Also, there are NO pictures, which is a huge problem for me with cookbooks.