Favorite Websites - Vegan Feast

There are very few Vegans in the English speaking world who haven't heard of Bryanna Clark Grogan.

Bryanna has over 40 years cooking and nutrition experience, with the last 20 years devoted to Vegan cooking. She has amongst many other things, run cooking workshops, written newspaper cookery columns, been a contributor to magazines, runs a website and is author of eight popular Vegan books. Her books are available for purchase at Barnes&Noble (USA) and Amazon (USA and UK).

She has also developed recipes for Dr. Neal Barnard's new book "Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs" and Howard Lyman's new book "No More Bull!: The Mad Cowboy Targets America's Worst Enemy: Our Diet". Both available at Amazon.

Bryanna's "Vegan Feast" website covers many Vegan subjects. Both Vegan and non-Vegan readers are sure to find something of interest there. For example there is a fabulous recipe archive; making homemade soy milk, soy yogurt and tofu; meat dairy and egg substitutes; Vegan F.A.Q.'s; and recommended books and cookware. Don't forget to sign up for the Vegan Feast newsletter while you are there.

She also has a blog where you can get tons of ideas and recipes "Notes from the Vegan Feast Kitchen".

Bryanna plans to write a mystery novel someday with a Vegan detective and I can't wait to read it !

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The thing I love about Bryanna's recipes are the extra little notes that make them interesting and also keep you well on the right track with each of them.

BRYANNA’S EASY LOW-FAT LIME OR LEMON “SHERBET”
Makes about 6 cups - The whole recipe contains only about 850 calories! Refreshing and delicious!

1/ 355 ml (about 12 oz.) can frozen concentrated lemonade or limeade (you can buy organic brands of this)
12.3 oz. box extra-firm silken tofu
2 cups water
about 1/2 cup white beet sugar or very light unbleached sugar—to taste
pinch salt
2 tsp vegan kosher jel OR 1/2 tsp agar powder OR 1 tbsp agar flakes

Blend the lemon or limeade in a blender with the tofu, water, sugar and salt until very smooth. Pour 1/2 c. of the mixture into a small pot or microwave-proof bowl. Sprinkle the jel or agar over it and stir in. Let stand for a few minutes. Then, heat over high heat, stirring constantly, until boiling, or microwave until it boils.

If using kosher jel, it should be removed from the stove or microwave as soon as it comes to a boil.

If using agar, simmer the agar powder for 1 minute, the agar flakes for about 5 minutes.

Pour the mixture back into the blender, scraping the bowl with a rubber spatula. Blend briefly. Freeze according to your ice cream machine’s directions.


BRYANNA’S DELICIOUS LOW-FAT VEGGIENNAISE (can be soy-free)
Makes about 2 generous cups
This is a revised version of the recipe that appears in several of her cookbooks. For those who are allergic to soy, do not like tofu mayonnaise, or the commercial "light" mayos (most are not vegan, anyway), here is a delicious (and inexpensive) solution! It contains a small amount of oil, just enough for good
flavor, and has only about 10 calories per tablespoon (compared to 100 calories for regular mayo!). It’s smooth and creamy, and a little tangy, but not too much.

**BRIGHT IDEA-- This mayonnaise (and variations) can be used as a savory vegetable and toast topping.

1/2 cup plus 2 tbsps cold water
1/2 tsp agar powder OR 1 tbsp agar flakes
3 and 1/2 tbsp cornstarch (or wheat starch-- do not use tapioca, or arrowroot-- terrible!)
1 cup any non-dairy milk (can be low-fat)
2 tbsp apple cider, plain rice vinegar, or white wine vinegar, or lemon juice
1 and 1/2 tsp salt
3/4 tsp dry mustard
2 tbsps extra-virgin olive oil

In a small saucepan or microwave-proof bowl, mix together the water and the agar and let sit for a few minutes. Add the cornstarch and whisk well. If making in the pot on the stove top, stir constantly over high heat until thick and translucent-- not white— OR:
Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 30 seconds. Whisk. Repeat three times, or until thick and translucent.

Place the cornstarch mixture and all other ingredients EXCEPT the oil in a blender or food processor. Blend well, then add the oil slowly through the top while the machine is running. Blend until the mixture is very white and frothy and emulsified (you can't see any oil globules). (NOTE: This mayo doesn’t get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don’t blend it and blend it, thinking it will thicken as it blends—it won’t!! It will thicken in a few hours in the refrigerator.) Pour into a clean pint jar, cover and refrigerate. Keeps several weeks.

Note: If you leave out the agar, this makes a good base for cold savory sauces.

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