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Bryanna Clark Grogan

Bryanna Clark Grogan

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Bryanna is the author of  8 popular vegan cookbooks, including "World Vegan Feast" (Vegan Heritage Press), vegan bestseller "Nonna's Italian Kitchen", and 6 other vegan cookbooks is co-author of several others.  She wrote and published the popular subscription newsletter, the Vegan Feast, for 5 years, and maintains a vegan cooking blog.


Bryanna has devoted over 40 years to the study of cooking and nutrition, the last 25 to vegan cooking.  Eighteen of her (pre-vegetarian) recipes appeared in The Harrowsmith Cookbook, Vol. I and some in The Harrowsmith Pasta Cookbook, as well. She wrote newspaper cooking columns for over 20 years, wrote and edited a newsletter on bread and sourdough, and was a frequent contributor and reviewer for Vegetarian Times magazine for 5 years.  In 2001 she became a “resident expert” and moderator of the Vegsource New Vegetarian discussion board

She has conducted cooking workshops and classes in her local area and at numerous health and vegetarian conferences and gatherings in North America over the years (including several NAVS Summerfests) .  In February 2002 she was a guest speaker at the International Scientific Conference on Chinese Plant Based Nutrition and Cuisine in Philadelphia, hosted by the American Vegan Society and the Institute for Plant-Based Nutrition.  Over several years, Bryanna has demonstrated some of her recipes and signed books at the Vegetarians of Washington 2-day VegFest in Seattle, and has also appeared at the 1st Portland, OR VegFest.  Some of her recipes appear in the Seattle VegFest cookbook, The Veg-Feasting Cookbook. 

In April of 2006 and 2007, Bryanna was the only Canadian presenting, alongside many renowned vegan chefs and restaurateurs, at the Vegetarian Awakening vegan chefs' conference in Grand Rapids, MI.  Bryanna has also presented at the McDougall Celebrity Chef Weekend in Santa Rosa, CA, and the 1st Vida Vegan Con (vegan bloggers’ conference) in Portland OR.

Her recipes also appear on Dr. Andrew Weil's website, and his new HealthyAging site, and in Howard Lyman's (“the Mad Cowboy", a former cattle rancher turned vegan activist) book, No More Bull!  Some of her recipes also appear in “Cooking with PETA”.

Clinical researcher Dr. Neal Barnard of  Physicians Committee for Responsible Medicine asked Bryanna to develop recipes for his ground-breaking book on diabetes, "Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs".  

Bryanna was born in California, but has resided in British Columbia, Canada for most of her life.  She raised a family of four children, two foster sons, and also has two stepsons, and 7 grandchildren.  She was a La Leche league leader (mother-to-mother breastfeeding support) for several years and  taught cooking and baking at LLL International conferences in Chicago, Kansas City, Washington, DC and Anaheim, as well as serving as an Associate Editor for the LLL official cookbook, Whole Foods for the Whole Family, still in print (NAL Books). She was also instrumental in opening the first vegetarian restaurant in Courtenay, BC.

Bryanna loves experimenting and learning.  The main focus of her cooking is low-fat vegan cooking, particularly ethnic cooking.  She is considered an expert at making tofu appealing to die-hard “soyaphobes”, but in her books “20 Minutes to Dinner”, “Nonna’s Italian Kitchen” and “World Vegan Feast” she has addressed the needs of vegans allergic to soy by providing non-soy alternatives to most of the soy-based recipes.  With each book she learns more about the processes of cooking—how and why things work.  Her great joy is sharing what she’s learned with others, and she delights in helping vegans keep true to their heritage through "veganizing" their family and national recipes.

Blog Entries by Bryanna Clark Grogan

A LUSCIOUS LOWFAT, WHOLE GRAIN CARAMEL-CRANBERRY-PECAN CAKE

Bryanna Clark Grogan | December 21, 10 at 05:06 PM | Food

Read More: caramel, caramel sauce, cranberries, cranberry, pecan, vegan caramel, vegan caramel sauce

A favorite restaurant of ours in Courtenay, BC used to make a cake like this and it was one of the few restaurant desserts we ordered now and then.  But there is a different chef now and they serve...

VEGAN COCONUT MACAROON COOKIES FOR THE HOLIDAYS

Bryanna Clark Grogan | December 17, 10 at 07:23 PM | Food

Read More: coconut, coconut macaroons, macaroons, vegan macaroons

I'm still busy playing catch-up with housework and variosu projects and haven't blogged as much as I'd like to!  I've been dying to bake, but I'm trying to lose weight as well, so I've been holding off until I...

2 PARTIES IN ONE DAY; ANOTHER WONDERFUL VEGAN DINNER GROUP EVENT; A DELICIOUS RAW CRANBERRY RELISH

Bryanna Clark Grogan | December 13, 10 at 11:28 AM | Food

Read More: cranberries, cranberry sauce, raw cranberry relish

Dori's Raw Cranberry RelishWe don't go to alot of parties, but yesterday we had 2 in one day-- our neighborhood Christmas get-together, and our vegan dinner party group holiday meal.  Both are potluck, so I made most of my contributions,...

SOUP AND SALAD DINNER FOR A COLD NIGHT-- VEGAN RECIPES FROM AN UNLIKELY SOURCE

Bryanna Clark Grogan | December 2, 10 at 12:15 PM | Food

Read More: beets, Bon Appetit magazine, brown lentils, curried lentil soup, French green lentils, French lentils, green lentils, lentil soup, mandarin oranges, Raspberry Balsamic Vinaigrette, salad, tangrerines

 Mandarin Orange and Beet SaladNow, Bon Appetit magazine might not be the first place to look for vegan recipes, but I found two in the latest issue while I was perusing it in the car as we waited for the...

VEGAN PEANUT BUTTER/CHOCOLATE MOLTEN LAVA CAKES!

Bryanna Clark Grogan | November 28, 10 at 03:48 PM | Food

Read More: chocolate, ganache, peanut butter, peanut butter cake, vegan lava cake

Peanut Butter Lava Cake (with chocolate ganache filling)We went to a great vegan dinner party with 2 other couples last night-- good food, wine, talk and company!  My contribution was the dessert. Scrumptious vegan Greek salad made by my friend FWDelicious...

PHO CHAY (VEGETARIAN PHO) NOODLES WITH SEITAN STEAK IN FRAGRANT MUSHROOM BROTH

Bryanna Clark Grogan | November 27, 10 at 08:30 AM | Food

Read More: mushroom broth, pho, pho chay, rice noodles, rice stick noodles, seitan steak, vegan pho, vegetarian pho

I had a craving for pho the other day and thought it also might be the perfect antidote for the over-eating at Thanksgiving-- not that I had that problem (we had our Thanksgiving in October), but we were overeating...

EXCERPTS FROM MY COOKING "JOURNAL", MARCH 1996 TO SEPTEMBER 1996

Bryanna Clark Grogan | November 25, 10 at 07:40 AM | Food

Read More: al segreto method, Italian cuisine, Maillard Reaction, pasta, tomato paste

Happy Vegan Thanksgiving to my American friends!   I mentioned my old cooking notebooks in this post. This was before I started my Italian vegan cookbook, "Nonna's Italian Kitchen", published in 1998.  I was just starting to conceive the idea and...

ROASTED ZUCCHINI BISQUE WITH GARLIC AND BRIAN'S BREAD

Bryanna Clark Grogan | November 23, 10 at 04:24 PM | Food

Read More: bread, garlic, zucchini, zucchini bisque, zucchini soup

My husband's bread cooling on the kitchen counter this afternoon.I know it's a little late for zucchini in our neck of the woods, but I had one in the refrigerator that a good friend had picked from her garden some...

A TRIP DOWN CULINARY MEMORY LANE AND A VEGAN "BUTTERMILK" BISCUIT RECIPE

Bryanna Clark Grogan | November 22, 10 at 05:22 PM | Food

Read More: biscuits, vegan biscuits, vegan buttermilk biscuits

 Winter is upon us already-- not what we like here on the West Coast (unless it's on a mountain)!On the weekend I pulled out my old cooking notebooks.  I have nine that I kept from 1996 through 2007, handwritten, and...

VEGAN "WAFFLE COOKIES": PIZZELLE/GAUFRETTE/CIALDE

Bryanna Clark Grogan | November 20, 10 at 09:51 PM | Food, International

Read More: vegan cialde, vegan gaufrette, vegan pizzelle, vegan stroopwafel

  This recipe has been a long time coming.  In 2005 I started having a conversation with an old friend of my daughter's, who asked  about making vegan cannoli without frying. One of the things I thought of was using...

THE 2ND THING I MADE IN MY NEW ELECTRIC PRESSURE COOKER: CUBAN BLACK BEAN SOUP WITH VEGAN SAUSAGES

Bryanna Clark Grogan | November 20, 10 at 10:01 AM | Food, International

Read More: black bean soup, black beans, Cuisinart Electric pressure cooker, electric pressure cooker, pressure cooker, vegan sausages

  In this post about my new Cuisinart electric pressure cooker, I promised to post the very first recipe I tried in it, so I am doing so in today's post.  It's actually a vegan adaptation of a recipe that was in...

WHAT ARE YOUR GUILTY (VEGAN FOOD) PLEASURES? (INCLUDES RECIPE FOR BEER-BATTER VEGGIE TEMPURA)

Bryanna Clark Grogan | November 18, 10 at 05:54 PM | Food, Lifestyle

Read More: artisan bread, beer batter, bread, chocolate cake, crusty bread, fried oyster mushrooms, grape focaccia, gyoza, mudpie cake, Newman-O's, potstickers, sweet n sour, vegan tempura, vegetable tempura

  Newman-O's Original (vegan "Oreos")I had plans to start experimenting with various items on my list right away, but, to tell you the truth, I'm having a little vacation from serious cooking after the weeks of cooking for photographs!  In addition,...

A NEW PRESSURE COOKER; A FAVORITE LENTIL SOUP RECIPE

Bryanna Clark Grogan | November 16, 10 at 09:27 PM | Food

Read More: brown lentils, Cuisinart, Cuisinart Electric pressure cooker, electric pressure cooker, lentil soup, pressure cooker

   The second thing I made in my new Cuisinart electric pressure cooker-- an old favorite: Monastery Lentil Soup.Okay, I have to make up for lost time with Vegan MoFo!  In order to do 20 blogs this month I have to...

ZA'ATAR, AN ANCIENT HERB, A FRAGRANT, TANGY SPICE MIX FROM THE MIDDLE EAST

Bryanna Clark Grogan | November 13, 10 at 08:57 AM | Food, International

Read More: pita, sumac, thyme, wild thyme, za'atar, zatar

(Still working on the photos for the book-- next week I'll have more freedom to blog!)Homemade Pita Bread Triangles with Olive oil and Za'atar ("manakeesh" in Arabic; and I've seen it also referred to as "manoosh")The bread above was served...

COMMON SEASONING MIXES-- MADE IN YOUR OWN KITCHEN

Bryanna Clark Grogan | November 9, 10 at 08:00 PM | Food

Read More: Cajun seasoning, herbs, Old bay seasoning, Seasoned salt, seasoning mix, spices, Spike

 I'm sorry I haven't been blogging more regularly!  I tell you, Vegan MoFo couldn't have come at a worse time for me! I'm madly trying to finish taking the photos and editing them for my new cookbook, and, of course...

PART 2 OF "LET'S TALK ABOUT ONIONS" (WITH AN ELEGANT RECIPE!)

Bryanna Clark Grogan | November 4, 10 at 06:27 PM | Food

Continuing the post about onions in general, and Caramelized Onions in particular (and the recent post on beans, too), I'm going to share a very special dish that I devised for a McDougall Celebrity Chef event in Santa Rosa, CA 2 years ago. I...

1ST VEGAN MOFO POST-- LET'S TALK ABOUT ONIONS

Bryanna Clark Grogan | November 2, 10 at 10:31 PM | Food

Read More: caramelized onions, onion dip, onions

  Caramelized Onion Dip-- no packaged mix involved!I know it may seem odd to start MOFO by talking about onions, but when I get hold of some interesting and useful information, I want to pass it on!  Reading books on...

HALLOWEEN BAKED PUMPKIN DOUGHNUTS, AND PERUVIAN PUMPKIN DROP DOUGHNUTS

Bryanna Clark Grogan | October 28, 10 at 04:55 PM | Food, International

Read More: baked doughnuts, drop doughnuts, Halloween, Peruvian, picarones, pumpkin

  HAPPY VEGAN HALLOWEEN!  Baked Pumpkin DoughnutsJust a quick post to give you a couple of our favorite Halloween doughnut recipes.  I don't know why, but I've always made doughnuts on Halloween!  We live so far in the "boonies" that...

NEW ORLEANS-STYLE WHITE BEANS, CAJUN RED BEAN BREAKFAST HASH, AND VEGAN "HAM" GRAVY

Bryanna Clark Grogan | October 23, 10 at 10:49 PM | Food, International

Read More: beans, butter beans, fat-free vegan gravy, giant lima beans, gigante beans, small red beans, white kidney beans

  New Orleans-Style White BeansLast week I posted about beans and how food science can give you more options for cooking beans, or cooking them faster, maybe even make them tastier. I also posted a photo album of bean dishes I "have...

BUSY COOKING DAY, AND ON SOAKING, SALTING AND COOKING BEANS

Bryanna Clark Grogan | October 16, 10 at 11:34 PM | Food

Read More: beans, black beans, Border beans, cooking beans, pinto beans, salt, soaking beans

"Border Beans"I'm late blogging this week, I know. Too many things going on at once! But I spent much of the day today doing some cooking. I made my homemade low-fat mayonnaise, black bean soup, and tofu onion dip to eat...