Tabitha Brown is bringing her Cooking from the Spirit book tour to Kimmel Cultural Campus – The Philadelphia Inquirer | Directory Mayhem

As Tabitha Brown, the Actress and star of the Food Network competition show It’s CompliPlatedShe became vegan five years ago, she lost 12 kilos. But when the 43-year-old mother, wife, and culinary queen of positivity mastered the art of emulating it Meatloaf and mashed potatoes, seafood salads, cheesesteak hoagies, and peach cobblers with no meat, fish, or dairy, got them “right back fat.”

And she’s okay with that because her husband loves her so much.

Brown will be sharing her delicious journey to veganism on October 5th at the Miller Theater Her Philadelphia performance will be the third stop on an eight-city tour in support of her Cooking from the Mind: Simple, Delicious, and Happy Plant-Based Inspiration. Tickets cost $55 to $75 and are available at bit.ly/3LSDpC4.

Brown’s tour is wowing her dedicated fans, who have recently taken to social media for her following the Food Network move It’s CompliPlated from a coveted Thursday at 10pm to Tuesday at 1pm. After the move, Brown suggested in a social media post that the Food Network was trying to stop her from being her authentic self. Her show, she said, is thriving because her fan base is “so loyal.” Like the dishes that the chefs prepare It’s CompliPlatedBrown’s book offers audiences plant-based recipes.

Brown spent nearly 20 years acting in indie films and working odd jobs in Los Angeles, including stints at UPS, Macy’s and Uber. In 2017, she published an online review for a WholeFoods Market vegan BLT sandwich, and the company hired her as a brand ambassador. Today, Brown has more than 4 million followers on Twitter and TikTok, filming the second season of her YouTube kids show. tab time, and has a collection of clothing and homewares at Target.

Her 184-page cookbook includes recipes that call for mostly fruits and vegetables, though some call for canned tomato sauce or egg and meat substitutes. But don’t expect measurements on ingredient lists. “I don’t cook from a recipe,” she writes in her cookbook, “and I don’t measure anything. I just add what I like and I’ll do it until my mind tells me to stop.”

Each recipe comes with an inspirational quote or tabism that celebrates the universe, inspires the chef, and infuses dinner with nourishment and love.

We spoke to Brown about her vegan journey and her need for authenticity. Responses have been edited for length and clarity.

Do you know what crazy is? I’ve hidden that voice for so long. Oh yeah girl, I just walked into my freedom about five years ago. I code switched and covered up my accent for 20 years. Only at home, when I was with my family, would I be that person. But if you meet my aunts and my cousins ​​and my sisters, we all have that voice. We all have a deep tone in our voices and we are very southern or as we would say “we are country”. As a little girl, I spent a lot of time with my grandfather, actually my great-grandfather. And when I was young I was with a lot of older people who always said I had an old spirit. I hid my accent because I thought it wasn’t enough. I believed it when people told me I sounded ignorant. Thank god for the freedom. Thank God I woke up and chose myself to be who God made me to be. Honey, that changed my life.

As I walked into my freedom, it became my responsibility to show other women who look like me, guess what, we’re enough. When code switching, I tried to make everyone else feel comfortable. It’s exhausting and it’s not my stress to carry. Conformity is not ours. It’s so very important for us to be 100 percent our authentic selves, 100 percent.

I got sick. I had a headache in the back of my mind and it was there every day for a year and seven months. Nothing could make it go away. It was exhausting. I felt fatigue and pain all over my body. I lost my sight for a day. I thought I was really going to die. One day my daughter came home from school and told me about a documentary she saw at school. what health. So we decided to take on a 30 day vegan challenge. After the first 10 days, the headaches I had for a year and a half went away. The energy came back to me and I decided, ‘This is going to be my life, I’m never going back.’ Five years later, honey, here I am.

no My daughter was vegan with me for three years, but she went back to eating fish and chicken. My husband returned to fish and chicken after two years. My son who is 10 has never been vegan. But he will tell everyone that he eats vegan because his mom cooks it.

I’m just cooking from the spirit, honey. This book is really for people who want to try it vegan. Basically, I’ve made all of my traditional, non-vegan recipes vegan. This helps against hunger pangs. People can say, “Wait, I can do that.” There’s spaghetti recipes, meatloaf. I’ve found that when there are things that people eat vegan all the time, people tend to be more inclined to try and prepare.

There are so many vegan cheeses that are amazing. I mean stunning. There’s a cheese called Follow Your Heart. I just had some blue cheese and it tastes just like dairy blue cheese. I’m allergic to dairy, so I had to limit myself before even going vegan. But believe me, there are many versions out there. But I understand cheese lovers.

I am grateful to be the vessel. As I heard earlier veganI thought it was for white women doing yoga. I thought it was a cult. It feels good to be a black woman making food that can heal us. I’m so thankful that people are so inclined to try my food. I’m not telling anyone to go vegan, I just share my life hoping they will try.


For this veggie-forward recipe, Tabitha Brown suggests using store-bought flatbread and checking the label for animal products.

Store-bought flatbread

Vegan pasta sauce or pizza sauce

Vegan Mozzarella Cheese Schnitzel

Sliced ​​black olives

Sliced ​​white mushrooms

Fresh pineapple chopped and drained

Chopped red peppers

Red Onion, Sliced ​​Red Onion

Fresh baby spinach

garlic powder

All Bagel Spice

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil or parchment paper.

Place your flatbread on the lined sheet pan. Apply the sauce with a pastry brush or a spoon.

Sprinkle cheese on top to taste. Add your olives, mushrooms, pineapple, peppers, purple onions, and spinach over the top of your pizza. Sprinkle the garlic powder and any bagel seasoning on top, then add a few pinches of salt. If you like, add more shredded cheese to hold everything together.

Bake for about 10 minutes Then turn your grill on high and grill for about 2 minutes to brown the veggies on top.

Tabism: Sometimes the most important thing to nurture is the spirit.


Coconut or avocado oil spray for the pan

1 cup self-raising flour

½ cup) sugar

Pinch of ground cinnamon (add a little more if you want more, honey)

One 7.4 ounce can of condensed coconut milk

1 stick (8 tablespoons) vegan butter, melted

A 29 oz. can sliced ​​peaches in heavy syrup

1 teaspoon pure vanilla extract

Preheat oven to 350°F. Spray oil on the bottom and sides of a 9 or 10 inch deep pie plate or square baking pan.

in a medium sized bowl, Whisk together the flour, sugar and cinnamon. Add the condensed milk and mix with a spoon until there are no more crumbs of flour and the ingredients combine to form a dough.

Pour the melted butter into the prepared pie plate. Make sure the butter covers the bottom.

Transfer the batter to the pie plate. You can spread it out a bit, but don’t worry if you don’t feel like it. The oven will do most of the hard work for us.

Pour the peaches with their syrup on top of the dough. Pour the vanilla on top and add some more cinnamon in there if you like.

Bake until the peaches are browned on it and the crust is golden brown, 50 minutes to 1 hour. (Slide a sheet pan onto the rack under the cobbler while he’s baking to catch juices.)

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