From pierogi to paprikash, chitterlings to chimichurri, the Rust Belt is home to myriad culinary traditions passed down from one generation to the next. Now, these family recipes and more are freshly accessible to vegan eaters.
A community cookbook created by professional and home chefs, Rust Belt Vegan Kitchen represents the diversity of the region, and includes vegan versions of old world standards as well as recipes for Cleveland-style Polish Boys, Chicago Deep Dish Pizza, Detroit-style Coney Dogs, Cincinnati Chili, and so much more.
The contributing cooks and chefs offer stories about their recipes, including family history and personal narratives explaining how they were created and adapted. The book also includes resources on how to stock a vegan pantry, guides to useful equipment, and basic how-to’s for “veganizing” staples
Infusing classic recipes with creativity for a contemporary audience, Rust Belt Vegan Kitchen is unpretentious, accessible, and fun.
"The vegan food of the Rust Belt offers comfort and brews nostalgia. The ingredients showcase the diversity, flavors, and history of our region. We love eating local here, but it’s not easy. Our recipes focus on what is possible in a place where the growing season is limited and our winters are long and cold."
Years ago she started experimenting in her kitchen, transforming the passed-down recipes of her Slovak family into healthier, vegan dishes. This interest became the inspiration for this book.
Meredith is a designer, musician, home cook, and the creative director at Belt Publishing. She lives in Cleveland, Ohio.