What Vegan Options Appear On Nana Morrison'S Soul Food Menu?

Sunlight through the kitchen window makes the cornbread smell even better today, and that’s where I start when I tell you what’s on Nana Morrison’s board. For mains she’s serving her signature fried chicken — a crisp, peppery crust that flakes off in perfect sheets to reveal juicy dark meat — and a gently smothered pork chop in gravy that tastes like it’s been simmering all week. There’s also slow-braised oxtail, glossy and unctuous, and a pan-seared catfish fillet with a tangy, cornmeal crust. For sides she’s rounded up collard greens cooked with ham hock, creamy baked macaroni and cheese that pulls like fondue, candied yams with a toasted marshmallow top, black-eyed peas, and a flaky-but-dense skillet cornbread. Drinks are classic: sweet tea brewed strong and lemonade with a hint of mint. Dessert today includes warm peach cobbler a la mode and banana pudding layered with Nilla-type wafers — nostalgia in a bowl. I’m cozy just thinking about the steam rising from those plates; it’s the kind of meal that eats like a hug and lingers like a story after the last bite.

I could talk for hours about Nana Morrison's sides, but if I had to pick the ones that truly define the menu, five staples jump out. First: slow-simmered collard greens that taste like comfort—a little smoky, a little tangy from ham or vinegar, and cooked until they’re silky. Second: baked macaroni and cheese with a golden crust and gooey, custardy interior; it’s the kind that makes you close your eyes mid-bite. Third: candied yams that are syrupy but not cloying, studded with warm spices and buttery goodness. Fourth: cornbread—crumbly, slightly sweet, and perfect for sopping up gravy. Fifth: fried okra with a crunchy exterior and tender center that adds the right texture balance. These sides aren’t just standalone items; they tell you what Nana Morrison values: soul, patience, and balance. I pair collards with fried chicken, mac and cheese with barbecue, and cornbread with a dab of honey. Sometimes I’ll mix a spoonful of candied yams into my mac for a silly-but-delicious mashup. The overall feel is cozy and generous—like a family table you’re always welcome at. Honestly, I always leave a little room for dessert after these, because the menu sets me up for it every time.

Every Monday I check Nana Morrison's updates like it's a little ritual — she treats her menu like a living thing that breathes differently every week. Typically the core structure stays the same: a rotating main protein (sometimes smoked pork shoulder, sometimes braised oxtail, sometimes a spiced tofu loaf), a few signature sides that swap in and out (mac and cheese with a weekly twist, collard greens with different smoked meats, candied yams), a soup or stew special, and a dessert. But what makes it change is the mix of seasonality, what produce is best at the market, and which family recipes she wants to spotlight. Logistically, Nana plans a theme or two each week — like ‘Greens & Smoke’ week or ‘Caribbean Sunday’ — and that dictates the spices and pairings. She keeps a handful of customer favorites on rotation so regulars have comfort dishes, while testing one or two limited-time items. I’ve noticed she posts the new menu every Wednesday on social media and keeps a physical chalkboard at the stall with any last-minute tweaks. I love how it feels handcrafted: menu items disappear when the batch is gone, so you learn to preorder if you can. It keeps me excited to see what comfort-food twist she’ll surprise us with next, and it’s become a small weekly highlight for me.

Totally pumped to share this — Nana Morrison's Soul Food officially added mac and cheese to their regular menu in August 2019. Before that, it wasn’t just a sudden leap; the story reminds me of those neighborhood spots that test a comfort food idea as a seasonal special and then, after the crowd can’t get enough, make it permanent. In Nana Morrison’s case, they trialed a baked, three-cheese mac as a rotating special starting around June 2018. It sold out almost every weekend, and by late summer 2019, the owners announced it would stay on the core menu because people kept showing up specifically for it. The version they made permanent is the same one that got everyone buzzing: elbow macaroni smothered in a silky blend of sharp cheddar, aged gouda, and a touch of smoked provolone, tossed with a little mustard and nutmeg for depth, then finished with a crunchy panko-and-herb topping and baked until golden. I loved that they didn’t overcomplicate it — the flavor profile leans traditional but with a tiny nudge toward smoky, savory richness that pairs brilliantly with their fried chicken and collard greens. When they first ran it as a special, folks compared it to the mac they remembered from family cookouts, which probably helped push the decision to add it permanently in that August 2019 menu refresh. Watching the reaction was half the fun. Locals posted pictures, tagged the restaurant, and the place became a go-to for diners who wanted that homey, comforting side with a little chef polish. They also introduced a few variations later — a jalapeño-cheddar kick for people who like heat and a truffle-honey drizzle for weekend specials — but the classic version that stuck to the menu is the one that hooked people in 2019. For me, it’s become the benchmark for pairing with their barbecue-glazed ribs; the creamy, slightly smoky mac cuts through the sweet glaze and balances the plate beautifully. If you ever swing by, try ordering a small and sharing it: you’ll understand why they made it permanent. I still get a grin thinking about that first bite and how everyone in the restaurant seemed to agree that Nana Morrison did mac and cheese the right way.

If you're craving a copy of 'Nana Morrison's Soul Food Menu Cookbook', here's how I would hunt one down — and trust me, I love a good book hunt. Start with the big online retailers because they usually have the widest selection: Amazon and Barnes & Noble are obvious first stops for new copies and Kindle/eBook versions. If you prefer to support independents, Bookshop.org and IndieBound let you buy new copies while funneling revenue to local bookstores. I always check the ISBN on the book's detail page (if you can find it) — that little number makes tracking down the exact edition so much easier. For older or out-of-print cookbooks, AbeBooks, Alibris, and ThriftBooks are my go-tos; they specialize in used and rare books and often have bargain prices or hard-to-find editions. If you want something more personal, try local and specialty shops. Black-owned bookstores and Southern regional shops often stock soul-food and regional-cuisine titles — places like Mahogany Books or independent Southern booksellers are worth calling or checking online catalogs. Don’t forget Powell’s (if you’re into a massive indie selection) and secondhand stores like Half Price Books if you’re in the U.S. If the cookbook is self-published or has a small press behind it, the author might sell copies directly through a website, Facebook page, or Etsy shop. I once bought a signed local-cookbook copy after DMing the author on Instagram — authors love when readers reach out, and they sometimes reserve signed copies or special bundles. For library options and interlibrary loan: WorldCat is a lifesaver. Plug the title into WorldCat to find nearby libraries that hold the cookbook; if your library doesn’t have it, request an interlibrary loan — librarians are fantastic at tracking down niche titles. If you want a guaranteed copy and don’t care new vs used, set up saved searches and alerts on eBay and Amazon so you get notified when a listing appears. When comparing offers, check edition details, shipping costs, and condition notes (especially for vintage cookbooks — stained pages can be charming but may not be what you want). Personally, I like checking reviews and flipping through the sample pages when available to see if the recipes match my kitchen style. Happy hunting — I hope you score a copy that fills your kitchen with amazing smells and memories!

One of my favorite local spots, Treehouse Cafe surprises me every time with how many genuinely vegan-friendly choices they put on the menu. I’ve gone there for brunch, lunch, and a late-afternoon pick-me-up, and I always find options that don’t feel like an afterthought. For breakfast they often have a tofu scramble or chickpea omelette, avocado toast on whole-grain sourdough (ask for no butter), oatmeal with fruit and nuts, and seasonal fruit bowls. Their pastries rotate, but I’ve seen vegan muffins, banana bread, and sometimes a dairy-free scone or cookie. For lunch and dinner there are reliable fills: a veggie burger with a vegan patty, grain bowls with quinoa or brown rice topped with roasted veggies and tahini dressing, a falafel wrap, and several salads that can be made vegan by skipping cheese or swapping the dressing. They usually offer a vegan soup like tomato basil or lentil on cooler days. Sides I love are sweet potato fries, roasted Brussels sprouts, and hummus with house-made flatbread. Drinks deserve a shout-out: oat, almond, and soy milk are standard for lattes, and they often have smoothies made with plant milk or juices, plus kombucha and a seasonal cold brew. My go-to order is a turmeric latte with oat milk plus a grain bowl—simple, filling, and feels healthy. If you have allergies, ask staff about cross-contamination or whether items are prepared in shared equipment, because some baked goods may be made in the same oven as dairy ones.

Bright, curious, and a little hungry — that's how I approach Louie Bossi's vegan situation. From my visits it’s clear they don’t have a huge dedicated vegan section, but they do offer several dishes that are vegan or easily made vegan with a few swaps. Think wood-fired pizzas without cheese loaded with roasted vegetables, a classic tomato-based pasta (marinara or pomodoro) if you ask them to hold the cheese, and salads dressed simply with olive oil and vinegar. Seasonal sides like roasted or sautéed vegetables and legumes often rotate onto the menu, so there’s usually something meaty in flavor without meat. If you’re trying to be careful about ingredients, I usually tell the server I’m avoiding dairy and eggs — they’ve been helpful clarifying which dressings and pastas contain eggs or cheese. Desserts are the trickiest part; sometimes there’s a fruit-based or sorbet option, but it’s hit-or-miss. Overall I’ve found Louie Bossi accommodating and flexible, and I leave feeling satisfied that I had a thoughtful Italian meal without dairy, which always puts me in a good mood.

Walking into Nawa Bistro felt like stumbling on a little victory for plant-based eaters — bright, warm, and surprisingly ambitious. The menu clearly marks vegetarian and vegan dishes, and there’s a comforting variety: crisp salads with roasted beets and goat-cheese alternatives, a hearty lentil stew that’s completely vegan, and a grain bowl with charred vegetables and a tahini dressing that holds up as a full meal. Portions are generous enough that you don’t leave still hungry. I’ve asked staff about swapping proteins and they happily swapped cheese or animal protein for tofu or extra veggies without making it a fuss. Weekend specials often include a vegan take on a classic — I had a smoky jackfruit taco once that stole the show. Desserts include a dairy-free chocolate mousse and seasonal sorbets, so the meal can end on a sweet note. Service, atmosphere, and the way flavors are layered make the vegetarian and vegan choices feel intentional rather than an afterthought. I left feeling pleasantly full and quietly pleased that a bistro can make plant-forward food feel so celebratory.

Oh, I was just at The Divorcées Dessert Cafe last weekend, and I have to say, their vegan options are surprisingly delightful! As someone who dabbles in plant-based eating, I was thrilled to find a whole section of their menu dedicated to vegan treats. They had this rich chocolate avocado mousse that was to die for—creamy, decadent, and you'd never guess it was dairy-free. Their almond milk lattes are also a must-try, perfectly frothy and aromatic. What really stood out was their attention to detail. Even their vegan pastries, like the matcha coconut tart, had this delicate balance of flavors that didn’t feel like an afterthought. The cafe’s vibe is cozy and inclusive, which makes it a great spot for anyone, whether you’re vegan or just curious. I left feeling like they genuinely care about catering to diverse dietary needs, which isn’t always the case at dessert spots.

I’ve popped into Nook in Vancouver a handful of times and, from my experience, they’re pretty vegan-friendly — not as a rigid menu category but more in a flexible, accommodating way. On the occasions I went, there were clearly marked plant-based items and several dishes that could be made vegan with simple swaps (no cheese, or swapping to a plant-based protein). The staff were helpful when I asked about dairy and egg in sauces, and they happily suggested alternatives or modifications. If you’re planning a visit, I’d check their online menu or Instagram first because offerings rotate a bit with seasons and specials. Also call ahead if you need strict vegan or allergy-safe prep; I’ve found that a quick phone chat with their team makes the meal smoother and more relaxed. It’s a cozy spot with a neighborhood vibe, and their willingness to adjust is what made me go back — plus the desserts sometimes include a dairy-free choice that felt like a real treat.