“Flavor First” is the philosophy that guides my approach to cooking. It needs a punch of acid, smoldering heat, and sultry umami; an arresting taste experience that commands the center stage. To call something bland is the worst insult in my kitchen. That’s why it was such a joy to cook with All Y’alls Foods, creating this cookbook from the ground up with a rich palate of global tastes to spark inspiration. In case you thought of jerky as just a snack, allow me to flip the script.
What makes It’s Jerky Y’all and It’s Big Crunchy Bacony Bits Y’all so special is that they do more than try to translate dried meats directly into vegan terms. Each pouch offers the immediate gratification of a ready-to-eat snack, but with some creativity and fresh ingredients, you have an incredibly versatile, adaptable meal starter in your hands. Think of it as shelf-stable protein, just like you would lentils or chickpeas, but with more of a meaty bite than basic beans could ever dream of.
Let the rich flavors inspire your cooking, leaning into the building blocks of global cuisine by employing simple pantry staples. Chinese stir-fries or Mexican tortas are within easy reach, without a trip to a specialty grocery store or years of experience.
That said, don’t let me tell you what to do. Take this collection of recipes and make it your own. I’m thrilled to give away three copies to celebrate the printing and release, at long last! To enter, leave a comment about your favorite flavor of plant-based jerky, and don’t forget to log that on the form below.
If you just can’t wait, you can snag a copy on the official All Y’alls Foods website.
I couldn’t be more proud to partner with founder and CEO Brett Christoffel in not only creating the recipes, text, and photos for this book, but also designing it from scratch, for the first time in my career. Since completing this project over a year ago, All Y’alls Foods has already released a new flavor, so you can expect a reprint with more sweet ideas featuring the inimitable Cinnamon Churro jerky. There’s always room for improvisation and even greater culinary exploration.
I would like the plant based bacon bits jerky!
Congrats on the new cookbook – and what an innovative idea! You’re always coming up with such creative ways to cook and products to use. Cheers to you!
Big congratulations in this partnership Hannah, these recipes like all of your ideas look delicious to make I wish all who enter good luck… xx Sending Hugs your way Hannah xx <3
The book is gorgeous, Hannah! Congratulations on another beautiful achievement! And wait—did you say Cinnamon Churro jerky?! WOWZERS!
Nicely done, Hannah!! Cinnamon Churro Jerky? Yes, please!
Congratulations on your latest cookbook. Can’t wait to get my hands son a copy of it.
Black pepper and sea salt (I’m basic)
Your cookbooks are winners. I can’t wait to try the recipes in your newest cookbook.
My favorite jerky flavor is teriyaki. 😋
My favorite jerky flavor is Korean BBQ!
What a fantastic concept for a cookbook! My favorite jerky flavor is Carolina BBQ.
Black Pepper & Sea Salt! ❤️
Bacon jerky, of course!🤩😱👌
You are completely amazing, fabulously prolific, and extremely talented! 👍🎊🥳❤️
Congrats on the new book, so exciting! Thank you for the giveaway opportunity!
Where have you been, Christine?
I miss reading about your adventures and good eats on Run Plant Based.
I noticed that there is no longer a way to leave a comment on your blog.
This is so exciting!
this book sounds right up my alley. although I’m not super into jerky (any sweet flavor would be my favorite), i AM super into pimento cheeseballs! looks amazing. congratulations!!
Hmm, I think bacon flavor as someone else mentioned. I haven’t tried one of that flavor yet but bacon flavor sounds yummy! As long as it’s not animal based.
Such a great looking cookbook! And I haven’t tried cinnamon churro jerky, but I’m sure it will be my fave!