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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

INTRODUCING HOMEMADE PALM OIL-FREE VEGAN BUTTERY SPREAD--BUTTAH!

Bryanna Clark Grogan | April 2, 12 at 01:28 PM | Food, Green, Health, Lifestyle

Read More: Buttah, cocoa butter, fair trade cocoa butter, high heat oils, vegan butter

Photo by Christina Hoheisel  (PS: Christina not only did a fantastic job photographing the Buttah, but went out and found the ingredients, ordered the molds and tackled the recipe, mastering it on the first try!  Thank you so much, Christina!)  ...

SPARKLING PEACH SORBET AND SOME ADVENTURES AT VIDAVEGANCON

Bryanna Clark Grogan | September 17, 11 at 12:06 PM | Food

Read More: peach sorbet, vidavegancon

  I have a recipe for you at the end of this post-- you're going to love it! Sparkling Peach Sorbet with fresh-picked blackberries from our backyard. The Fab3, VidaVeganCon founders and organizers giving their welcome address — Janessa Philemon-Kerp, Jess Scone and Michelle Truty   VidaveganCon...

GRILLED PEACH SALAD W/ ALMOST-BLUE-CHEESE DRESSING; & VEGAN "FRIED CHIKN" SALAD WITH AGAVE-MUSTARD DRESSING

Bryanna Clark Grogan | September 8, 11 at 12:18 PM | Food

 Dinner with Grilled Peach Salad, baguettes, a vegan cheesey spread and Vegan Liverwurst from my new book.You can see 82 color photos of many of the recipes in my new book, World Vegan Feast, in this photo album.   There are nowFIVE 5-star reviews of...

MY NEW BOOK & A NEW MEATLESS KIBBEH (MIDDLE EASTERN BAKED "MEATLOAF" WITH BULGUR)

Bryanna Clark Grogan | August 10, 11 at 10:56 AM | Food, International, Lifestyle

Read More: Bryanna Clark Grogan, bulgur wheat, kibbeh, meatless kibbeh, Middle Eastern cooking, taheena, vegan kibbeh, World Vegan Feast cookbook

 You can see 82 color photos of many of the recipes in my new book, World Vegan Feast, in this photo album.      **1st amazon review!** UPDATE ON MY NEW BOOK: I'm so stunned by the response to my new book, "World...

THE FLAVOR-BOOSTING QUALITIES OF ROASTED & BROILED VEGGIES-- A QUICK ONION SOUP AND TOMATO/ONION PASTA

Bryanna Clark Grogan | March 28, 11 at 05:07 PM | Food, Green

Read More: broiled tomatoes, broiled vegetables, fusilli, onion soup, onions, pasta, roasted onions, roasted vegetables, umami

  I've said before that I read all kinds of cookbooks, not just vegetarian or vegan ones.  Lately, I've been perusing a couple of books by the great British chef and author, Nigel Slater.  He's not a vegetarian, but he does...

A DELICIOUS INDIAN MEAL WITH FRIENDS; CREAMY VEGAN GUJARTI-STYLE PUDDING RECIPE

Bryanna Clark Grogan | March 14, 11 at 08:22 PM | Food, International

Read More: black-eyed peas, Indian cuisine, subji, tofu, vegan raita, vegan shrikand

 A plateful of flavor! The night before last we brought dinner over to our friends Sarah and Gordon.  I've been kind of a hermit lately, and decided we need to get out more, and they have been working very hard...

VEGAN PEANUT BUTTER SWIRL BROWNIES!

Bryanna Clark Grogan | March 12, 11 at 01:48 PM | Food

Read More: brownies, chocolate, peanut butter, vegan brownies

This was posted on my blog 2 years ago today!   I love just about anything with peanut butter and chocolate together, and these brownies (actually pretty low in fat) are no exception. They are dark and rich-tasting. (If you...

GOT SOME LEFTOVER COOKED QUINOA? THIS SOUTH AMERICAN SOUP IS A GOOD USE FOR IT!

Bryanna Clark Grogan | March 1, 11 at 12:29 PM | Food, International

Read More: Ecuador, peas, quinoa, soup, winter squash

  As you might have gathered, I'm experimenting with "veganized" South American food lately-- especially Peruvian (my dad's background) and Ecuadorian (my youngest grandson is part Ecuadorian).  I've also been experimenting with various ways to use quinoa, the "Mother Grain"...

TWO MORE DELICIOUS, NUTRITIOUS SOUTH AMERICAN GRAIN BEVERAGES

Bryanna Clark Grogan | February 21, 11 at 03:47 PM | Food, Health, International

Read More: apple, beverage, hot chocolate, hot chocolate with oats, Latin American, Peru, Peruvian, quinoa, Quinoa and apple drink, South American

Last May I experimented with a Latin American fruit and oat "smoothie", and we really enjoyed it. I began researching and discovered a myriad of Central and South American beverages made with grains. Indeed, South Americans seem to love grain drinks, and...

ASPARAGUS AND MUSHROOM SOFT TACOS WITH LIME AND CHILE CREMA

Bryanna Clark Grogan | February 17, 11 at 10:11 AM | Food

Read More: asparagus, corn tortillas, Daiya vegan cheese, mushrooms, soft tacos, tacos, tofu sour creme, tortillas

A hurried shot of dinner last night-- tortillas get cold fast! Yesterday we had to go to town on various bits of business, and we decided to have lunch at a little cafe, the Roadrunner Cafe, that's been in...

NEW VEGAN TRUFFLE CHOCOLATE RECIPES FOR YOUR VALENTINE

Bryanna Clark Grogan | February 13, 11 at 03:58 PM | Food

Read More: chocolate, chocolate truffles, nut butter, silken tofu, truffles, Valentine's Day, vegan truffles

 Rum and orange marmalade truffles rolled in ground pecans With Valentine's Day fast approaching, I've had quite a few inquiries about my easy vegan chocolate truffle recipe from a February 2007 blog post.  Several people asked about making them without the Earth Balance...

BIG, CRISPY, WHOLE GRAIN, LOW-FAT PIZZELLE CRACKERS AND A YUMMY LOW-FAT VEGAN ARTICHOKE HEART AND SPINACH (OR KALE) DIP!

Bryanna Clark Grogan | February 11, 11 at 01:11 PM | Food

Read More: artichoke hearts, crackers, homemade crackers, kale, low-fat, pizzelle crackers, spinach, vegan artichoke spinach dip, vegan savory pizzelle, whole grain

  Ever since I had success making sweet pizzelle cookies with my "new" pizzelle maker (which I purchased at Value Village for $10!), I have been wanting to try making crackers with it.  Well, yesterday I finally got around to...

MUSHROOM GYOZA/POTSTICKER/JIAOZI; PART OF OUR LUNAR NEW YEAR DINNER

Bryanna Clark Grogan | February 8, 11 at 09:40 AM | Food, International

Read More: Chinese black vinegar, Chinese New Year, gyoza, Lunar New Year, mushroom gyoza, mushroom Jiaozi, mushroom potstickers, mushrooms, potstickers, vegan gyoza, vegan Jiaozi, vegan potstickers

Mushroom Potstickers Last night I made a little Lunar New Year dinner for our friends Fireweed and Mike, after Mike and DH had finished watching the Super Bowl game. It was a bit impromptu, so I used what I...

LOWER-FAT PURPLE SKORDALIA (GREEK POTATO AND GARLIC DIP) WITH GIGANTE BEANS

Bryanna Clark Grogan | January 27, 11 at 05:14 PM | Food, International

Read More: blue potatoes, giant lima beans, gigante beans, purple potatoes, skordalia

I have some purple potatoes that need to be used.  A friend purchased them for me in the fall at a farmers' market in Vancouver -- organic ones at $3 lb!  I was saving them for a Peruvian recipe (that's...

LOVELY, COMFORTING, LOW-FAT BARLEY AND SQUASH CHOWDER

Bryanna Clark Grogan | January 15, 11 at 12:38 PM | Food

Read More: barley, chowder, soup, Soy Curls, winter squash

I haven't been doing much in the way of interesting cooking lately, as life has been a bit helter-skelter due to my mother's illness.  I have alot of things I want to experiment with, but it's just not going to happen...

WHAT WE HAD FOR DINNER LAST NIGHT-- QUINOA TACO BOWL

Bryanna Clark Grogan | January 6, 11 at 03:10 PM | Food, International

Read More: avocado, Corn and Avocado Salsa, quinoa, red quinoa, Soy Curls, taco bowl, taco paste

It looks a bit messy, but it was delish!This is pretty fast to make if you have the Taco Paste made up in the refrigerator (recipe below-- it keeps for ages!).  We had a rather late dinner last night and...

A LAST-MINUTE GIFT: CHOCOLATE-HAZELNUT THUMBPRINT COOKIES

Bryanna Clark Grogan | December 24, 10 at 10:06 AM | Food

Read More: chocolate, chocolate cookies, chocolate thumbprint cookies, chocolate-hazelnut spread, hazelnuts

VEGAN CHOCOLATE-HAZELNUT THUMBPRINTSYield:  about 50 cookiesI made these last night-- yum!  I adapted a recipe from the Dec. 2009 Cooking Light magazine.9 ounces unbleached white flour (about 1 cup, lightly spooned into cup)2 cups organic powdered sugar2/3 cup organic unsweetened...