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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

VEGAN SANIYA-- A DELICIOUS LEVANTINE DISH TO ENJOY WITH PITA

Bryanna Clark Grogan | June 13, 10 at 03:59 PM | Food, International, Lifestyle

Read More: Field Roast, Field Roast Classic Meatloaf, hummous, Levant, low-fat hummous, no-oil hummous, saniya, taheena, tahini, tomatoes

We had this for dinner last night and lunch today, and ate with just as much gusto the second time as the first! This is a little-known (at least in North America) dish from the Levant-- Lebanon, Syria, Palestine, Israel....

WAFFLES MADE WITH SELTZER WATER??

Bryanna Clark Grogan | June 9, 10 at 11:06 AM | Food

Read More: seltzer, waffles

I like Cooks' Illustrated magazine. I know that it's not even vegetarian, and can be quite meat-centered, but they have good reporting on the food science of their recipes. In their latest issue, they had a recipe and article about waffles. Their...

A VEGAN INDIAN FEAST FOR ANOTHER BIRTHDAY; EGGPLANT POMEGRANATE RELISH; AND SAVING A DESSERT FROM DISASTER!

Bryanna Clark Grogan | June 3, 10 at 02:49 PM | Food, International, Lifestyle

Read More: eggplant, Eggplant and Pomegranate Relish, pomegranate molasses

A very hot mango chutney in the foreground; 2 raitas behind thatOn Saturday we celebrated another birthday-- for my friend H., hosted by some mutual friends D. and J. The birthday girl's  favorite cuisine is Indian, and she is a...

BIRTHDAY CAKE AND TEA

Bryanna Clark Grogan | May 29, 10 at 04:35 PM | Food, Lifestyle

Read More: Camilla Saulsbury, chocolate cake, Libre glass'n poly Tea Glass, tea, tea glass

Okay, I confess-- it was my birthday yesterday. But I'm being low-key about it this year. I made myself and DH a small, un-iced cake last night (we are having a casual celebration at a friend's house tomorrow, BTW). I...

A DELICIOUS LATIN AMERICAN FRUIT AND OAT "SMOOTHIE"

Bryanna Clark Grogan | May 20, 10 at 05:49 PM | Food, International

Read More: avena, beverage, breakfast, breakfast drink, Caribbean, cuaquer, Latin American, oat drink, oatmeal, oats, pineapple, rolled oats, smoothie, South American

Pineapple and Oat breakfast drinkOddly enough, oatmeal is a staple in many Latin American and Caribbean households, and it is used, most interestingly, in wonderful, cheap, healthful hot and cold beverages. I came across this concept while researching Peruvian breakfast...

"PERUVIAN PENECILLIN", VEGAN-STYLE (PERUVIAN "CHICKEN" SOUP, MY VERSION)

Bryanna Clark Grogan | May 17, 10 at 06:41 AM | International

Read More: chicken-style vegetarian broth, Peru, Peruvian, Peruvian Penecillin, Peruvian vegan, soup, Soy Curls, vegan "chicken" soup, vegan Caldo de Gallina

I meant to blog earlier, but I was tired from my Portland blog-blitz and my poor mom went into hospital this week! She, typically, did not tell me she wasn't feeling well (some people are complainers-- I wish my mom would complain...

FOODIE TRIP TO PORTLAND, PART 5: NO-KNEAD BREAD SEMINAR, AND FOOD CART FESTIVAL

Bryanna Clark Grogan | May 7, 10 at 05:00 PM | Food

Read More: food carts, IAXCP, Nancy Baggett, no-knead bread, Peter Reinhart, Portland OR, stretch and fold

Saturday morning I had the opportunity to attend the no-knead artisan bread seminar at IACP, featuring my "bread hero" Peter Reinhart (author of several books, including The Bread Baker's Apprentice, which I have read cover to cover; Peter Reinhart's Whole...

A RECIPE FOR HOMEMADE VEGAN BACON SALT, AND FOODIE TRIP TO PORTLAND, PART 4: DINING AT THE BLOSSOMING LOTUS

Bryanna Clark Grogan | May 3, 10 at 04:05 PM | Food

Read More: bacon salt, Blossoming Lotus, Portland OR, stovetop smoker, veggie bacon bits

Homemade Bacon Salt in olive oilAt the Culinary Expo at the IACP Annual Conference in Portland, we tasted a delicious gourmet BBQ "Bacon Salt".   Now, I know that there is a bacon-mania going on out there (you can even buy bacon...

FOODIE TRIP TO PORTLAND, PART 3: THE FIELD ROAST BOOTH AT THE CULINARY EXPO

Bryanna Clark Grogan | May 1, 10 at 04:35 PM | Food

Read More: Field Roast, grain meat, IACP Culinary Expo, Portland OR, vegetarian meat

Field Roast Marketing Manager Jennifer Hryciw at the IACP Culinary ExpoOn Friday, April 23rd, the IACP hosted the Culinary Expo and Book Signing at the Oregon Convention Center. I was there to help Jennifer and her helper, Mel, serve samples and talk...

FOODIE TRIP TO PORTLAND, PART 2: VEGAN BAKERIES

Bryanna Clark Grogan | May 1, 10 at 10:21 AM | Food

Read More: Back to Eden, bakeries, Pertunia's Pies and pastries, Portland OR, Sweetpea Baking Co., The Dovetail Bakery, vegan bakeries, vegan pastries

The Dovetail Bakery front doorWhen Julie told me that Portland had 3-- count 'em- 3 vegan bakeries, I nearly fell over! I'm jealous, but it's probably for the best! The most well-known bakery is Sweetpea Baking Co., which we didn't...

FOODIE TRIP TO PORTLAND, PART 1-- FOOD CARTS ON MISSISSIPPI MARKETPLACE

Bryanna Clark Grogan | May 1, 10 at 10:16 AM | Food

Read More: food carts, Fran Costigan, IACP, Julie hasson, Native Bowl, Portland OR

  NATIVE BOWL, Julie and Jay Hasson's wonderful vegan food cart at Mississippi MarketplaceIt's been too long since I blogged! I've been in Portland, OR for 5 days, with 2 more days on either end for traveling to and from...

NEW LOWER-FAT CHOCOLATE MUDPIE CAKE WITH COFFEE/COCONUT/PECAN FROSTING

Bryanna Clark Grogan | April 19, 10 at 03:03 PM | Food

Read More: chocolate cake, chocolate cupcakes, cocoa, coconut, coffee, crazy cake, mudpie cake, pecans, wacky cake

Here is my latest low-fat version of what my family calls "Mudpie Cake" (not to be confused with "Mississippi Mud Pie Cake", "Mississippi Mud Cake" or even "Dirt Cake"!), a WWII-era cake (also called Wacky Cake, Cockeyed Cake, "Hole-In-The-Middle" Cake,...

NO-KNEAD, REFRIGERATED, SORT-OF-POT-BAKED CIABATTA BUNS

Bryanna Clark Grogan | April 15, 10 at 06:47 AM

Read More: ciabatta, no-knead, no-knead bread, no-knead dough

I wanted to make some nice-looking crusty buns for a particular sandwich recipe I am developing, and I thought it would be great to use a no-knead recipe. Ciabatta, a chewy Italian bread, is made with a very wet dough, anyway,...

CAMILLA'S NO-BAKE VEGAN OATMEAL ENERGY BARS WITH DRIED CRANBERRIES AND ALMONDS

Bryanna Clark Grogan | April 8, 10 at 06:24 PM | Food

Read More: almonds, Camilla Saulsbury, dried cranberries, energy bars, oatmeal, school snack, tahini

I had to make a healthy "goodie" for my granddaughter's school lunch last night, and I remembered a recipe I had seen on the blog of Camilla V. Saulsbury, whose delightful book "Enlightened Chocolate", I reviewed last month. I recalled that it...

PASTIERA NAPOLITANA VEGAN (NEAPOLITAN EASTER GRAIN & "RICOTTA" PIE)

Bryanna Clark Grogan | March 31, 10 at 04:28 PM | Food, International

Read More: easter, Easter pie, Neapolitan grain and ricotta Easter pie, Pastiera Napolitana, rice

A reader wrote to me a couple of weeks ago: "Do you have any vegan recipes for the Italian wheat and rice pies that are served on Easter morning along with the frittata that my Grandma used to make? Thank...

PANELLE: SOUTHERN ITALIAN "CHICKPEA FRIES'" (WITH LESS OIL!)

Bryanna Clark Grogan | March 20, 10 at 08:23 PM | Food, International

Read More: besan, chickpea flour, panelle, panelli, panisse

I love chickpeas and chickpea flour. One of the tastiest, cheapest, easiest snacks (or sides) in the world is an ancient recipe from Southern Italy, called panelle or panelle di ceci (panelli or paneddi in Sicily). They are also popular in Southern France, where they are known...

VEGAN KOREAN TACOS!

Bryanna Clark Grogan | March 15, 10 at 06:59 AM | Food, International

Read More: kimchi, Korean tacos, soft tacos, tacos, tortillas, turnips, vegan BBQ

I don't live in L.A.-- I live on a little island off of Vancouver Island, on the west coast of Canada. But I have read about those Korean BBQ tacos from Southern California (my mother's old stomping grounds from...

IN WITH THE NEW-- A NEW CAT COMPANION, AND SOME NEW & USEFUL KITCHEN ITEMS...

Bryanna Clark Grogan | February 26, 10 at 05:24 PM | Animals, Food, Lifestyle

Read More: cat companions, cats, Danish dough whisk, dough whisk, English muffin rings, English muffins, jelly bag, jelly strainer, no-knead dough, okara, soy milk, soymilk, straining soy milk

Isis, the 5-year-old female tortoiseshell cat who adopted us recently:Isn't she a beauty? She's a big cat, bigger than our male cat, Ringo.Ringo (the one with his mouth open) in a typical pose, with his sister Tina, who unfortunately passed...

MY VEGAN POTSTICKER RECIPE

Bryanna Clark Grogan | February 22, 10 at 05:29 PM | Food, International

Read More: dumplings, Guo Tie, gyoza, potstickers, steamed dumplings

Thanks so much for all the good wishes and condolences!I promised you a recipe or two from our Lunar New Year feast, so here's the all-time favorite one. Guo Tie are called "potstickers" because of the unique cooking method-- the...

SINÉAD: MEMORIAM FOR A BELOVED CAT

Bryanna Clark Grogan | February 21, 10 at 04:13 PM | Animals

Read More: cats, companion animal, loss

Sinéad smelling the roses in her younger days. (Photo by my good friend Fireweed. See also here and here)Sinéad (yes, named after Sinéad O'Connor!) was 20 years old and the senior cat (read "Queen", literally!) in our house. She survived a number of our companion cats. She...