
"Nonna's house in the woods", as my 4-yr-old grandson calls our house
HAVE A WONDERFUL HOLIDAY!
The kitchen journal of a vegan food writer...For the 21st century we need to learn to cook for ourselves again, and learning to cook vegan can be a bit intimidating. I'd like to help with that, from my kitchen to yours. (Photo by Scott Hurlbert)

(This issue contains a colorful vegan Peruvian-style holiday menu with recipes, some scrumptious Middle Eastern recipes, and desserts such as Vegan Pumpkin Tunnel Cake and Vegan Chocolate-Hazelnut Praline Lava Cakes!)
OCT/NOV/DEC 2005
(This issue include "Three Sisters" Pizza-- made with the "three sisters" of the American harvest-- beans, cornmeal, and squash: Pumpkin Cinnamon Rolls with Pecans and Cranberries; Vegan "Spoonbread" with Greens; Vegan Dulce de leche, Rum-Pecan Cheesecake; and many other delicious seasonal recipes.)
APPETIZERS, SNACKS, SANDWICHES, DIPS, SPREADS, SAUCES
Ragù alla Brian (Long-Cooking Mushroom Tomato Sauce for Pasta)
Tofu and Chickpea Flour Tortilla de Patatas (Spanish Potato Omelet)
Vegan Peruvian-Restaurant-Style Green Sauce
Creamy Tofu/Cashew “Goat Cheese” Spread with Tofu/Tahini "Blue Cheese" Variation
Low-Fat Fiber-Rich Veggie Guacamole
Gujarati Chickpea Flour “Omelets” (Chilla), Fusion Style
Moong Dal Indian “Crepes” (dosa, adai, or pesarattu)
Farinata (Savory Italian Chickpea “Pancake”)
Rich Tofu “Yogurt”, Bulgarian Style
Versatile Vegan Cheddary Spread (good also for making grilled “cheese” and “cheese sauce”)
Homemade Reduced-Fat Vegan Buttery Spread made with Earth Balance
Ganmodoki (Japanese Tofu Patties)
New, Improved No-Oil Hummous
Mutabbal (Smokey Palestinian-style Eggplant Dip or Spread)
Vegan Kadu Bouranee (Sweet-Savory Afghan Pumpkin or Squash dish)
Quick Vegetable-Based Vegan Lemon Curd!
Quick Fruit-Sweetened Homemade Ketchup
Chipotle Creme
Mahogany Slow-Cooker Crabapple Butter
Syrian Bean Puree or Dip (with Yellow Split Peas and Onion)
Red Lentil and Bulgur Salad Balls with Dried Fruit in Butter Lettuce Cups
"Instant" Coconut-Rava (Semolina) Dosa (Indian Crepe)
Quick Vegan Biscuits and "Milk Gravy"
Low-Fat Vegan Mayonnaise and Vegan BLT Sandwich
Ajvar ("Vegetable "Caviar") and Mediterranean "Quesadillas"
Buddha's "Roast Duck" with Yuba (Beancurd Skin)
Chef Ken Bergeron Recipes: Smoked Dulse and Red Miso Dressing; Oyster Fried Mushrooms
BEAN AND LENTIL (LEGUME) DISHES
Silky Sweet Potato and Red Lentil Soup
Farro (or Spelt) Minestrone with Squash and Greens
Tofu and Chickpea Flour Tortilla de Patatas (Spanish Potato Omelet)
Greek-Style White Beans with Peppers and Onions in Olive Oil
Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-fat Guacamole
Gujarati Chickpea Flour “Omelets” (Chilla), Fusion Style
Moong Dal Indian “Crepes” (dosa, adai, or pesarattu)
Farinata (Savory Italian Chickpea “Pancake”)
Baked Felafel with a Difference! (with Creamy Tofu/Tahini Mint Sauce)
Turkish-style Red Lentil Patties
Orange-Rosemary White Bean Pot (Slow-Cooker recipe)
Spicy Black bean and Sweet Potato Soup
Syrian Bean Puree or Dip (with Yellow Split Peas and Onion)
Quick and Easy Tuscan-Style White Beans with Spicy Vegetarian Sausage
Spicy Middle Eastern Pasta and Chickpea Casserole
Vegan Dajaj Ma Hummus ("Chicken" with Chickpeas, Vegan-Style)
Rishtaye (Red Lentil and Pasta Stew with Browned Onions)
Red Lentil and Bulgur Salad Balls with Dried Fruit in Butter Lettuce Cups
Sanaa Abourezk's Bulgur and Black Eyed
Bryanna's Prize-Winning Vegan Chile and Creamy Low-fat Hummous
Easy Blackeyed Pea Dip and Levantine Bean Soup
Giant Lima Beans, Peasant-Style
Italian-Style Cannellini (White Kidney Beans) with Rapini (Broccoli Rabe)
Palestinian Red Lentil Soup and Syrian Green Bean Salad
Potato, Roasted Corn, and Bean Salad
Enchiladas
BEVERAGES
Hemp and Oat Milk made in the SoyQuick machine
Hemp Milk Latte or Mocha Latte
Homemade Lighter Hemp Milk (Raw)
Rich (Raw) Homemade Hemp Milk or Creme
New Creamy Homemade Soymilk Recipe
Palestinian-Style Fresh Lemonade
BREAKFAST/BRUNCH DISHES
Tofu and Chickpea Flour Tortilla de Patatas (Spanish Potato Omelet)
Julie Hasson’s Yummy Tofu Scramble
Whole Grain Masa Harina Crepes
Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-fat Guacamole
Fat-Free Waffle Iron or Oven-Crisped Potato and Carrot (or Sweet Potato or Yam) Hash Browns
Gujarati Chickpea Flour “Omelets” (Chilla), Fusion Style
Moong Dal Indian “Crepes” (dosa, adai, or pesarattu)
Rich Tofu “Yogurt”, Bulgarian Style
Multi-Grain, Hemp Protein Pancake Mix
Vegan Bell Pepper and Mushroom Quiche
More Ways to use Whole Grain Sourdough Pancake Batter
Vegan Whole Grain Sourdough Pancakes
Vegan Mini Dount Maker Doughnuts
Whole Grain Lowfat Crepes
Vegan Potato and Sweet Potato Pancakes (Latkes-- Two Kinds (Traditional and No-Fat)
"Instant" Coconut-Rava (Semolina) Dosa (Indian Crepe)
Quick Vegan Biscuits and "Milk Gravy"
Vegan All-American "Buttermilk" Pancake Mix
Apple-Cinnamon-Bulgur Cereal; Panko-Coated Vegan French Toast w/ Poached Apples
Tofu Scrambler Mix; Tofu "Cottage Cheese"
Baked Vegan Orange French Toast with Bumbleberry Sauce
Chocolate-Orange Blackberry-Pecan Scones
Creamy Vegan Asparagus and Mushroom Crepes
BREADS, MUFFINS, PIZZA
Pear Pizza with Vegan “Goat Cheese”, Pecans and Arugula
Vegan “Spoonbread” with Greens (a type of cornbread)
Bryanna’s Homemade Lowfat Vegan Baking Mix
Good Gluten-Free, High-Fiber Yeasted Bread
Vegan Mini Dount Maker Doughnuts
Giant Caramel Cinnamon Rolls with No-Knead Refrigerator Dough
The BEST No-Knead Bread (also for focaccia, pizza, flatbreads, buns, etc.)
Another Kind of No-Knead Bread that you can keep in the refrigerator for 2 weeks!
Rolled Poppyseed Holiday Bread
Four Homemade Vegan Burger (and Hotdog) Bun Recipes
Pumpkin Cinnamon Rolls with Pecans and Dried Cranberries
Maple Walnut Sheaf of Wheat Bread
Two Recipes for 100% Wholewheat Bread Machine Bread
"Instant" Coconut-Rava (Semolina) Dosa (Indian Crepe)
Quick Vegan Biscuits and "Milk Gravy"
Vegan Cranberry-Pecan Steusal Muffins
Chocolate-Orange Blackberry-Pecan Scones
Homemade Pita Bread (with Zatar Bread variation)
Crusty Wholewheat Sourdough Olive Oil Bread (both oven and bread machine)
Italian and Greek Easter Breads
Crusty Bread
CAKES, CUPCAKES AND MUFFINS
Vegan Pecan (or Almond) Mocha Latte Cake with Mocha Ganache Filling and Vegan Coffee “Buttercream”
Vegan Lemon (or Lemon-Coconut) Pound Cake (fairly low-fat)
Low-Fat Vegan Carrot Fruitcake
Vegan Mini Dount Maker Doughnuts
Tender Almost-No-Fat Chocolate Cupcakes with Fluffy Vegan Icing
Vegan Cranberry-Pecan Steusal Muffins
Triple Lemon Vegan Wedding Cake
Peanutty Hot Fudge Pudding Cake
Pumpkin-Pecan Cupcakes with Lemon Buttercream
COOKIES, BARS, CANDIES
Lower Fat S’More Brownies (Vegan)
Vegan Peanut Butter Swirl Brownies
Lower-Fat Vegan Peanut Butter Cookies (with Chocolate Peanut Blossom Cookie variation)
Christmas Biscotti: Lemon-Ginger-Pistachio or Cranberry-Orange-Pecan
Vegan Cocoa-Pecan Meringues!
Dark, Fudgy Okara Brownies
Big Chewy Chocolate Chunk and Pecan Cookies (lower-fat and whole grain)
Vegan Chai Brownies with Ginger Gelato
Pecan-Cranberry Chewies (can be gluten-free) and Bryanna's Gluten-Free High-Fiber Flour Mix
Double Nut Clusters and "Hot Rods" Candy recipes
Almost-No-Fat Vegan Brownies
DESSERTS
Roasted Applesauce/Amaretti Vegan Gelato
Quick Vegetable-Based Vegan Lemon Curd!
Vegan Mini Dount Maker Doughnuts
Apple-Polenta-Pecan Crisp
Chocolate-Orange Sorbetto (Sorbet) and Green Tea and Kiwi Sorbetto
Vegan Chocolate Gelato (Ice Cream)
Vegan Chai Brownies with Ginger Gelato
Traditional, but Vegan, Strawberry Shortcake with Almond Creme Whipped Topping
GRAIN DISHES
Fruity Tabouli (with Orange and Mango)
Summer Bulgur and Green Bean Salad
Bulgur Pilaf with Mixed Greens and Garlic
Quinoa and Avocado Salad with Shelled Hemp Seed
Vegan Thai-Style "Chicken" Barley Risotto
Red Lentil and Bulgur Salad Balls with Dried Fruit in Butter Lettuce Cups
Sanaa Abourezk's Bulgur and Black Eyed Peas
Avocado, Tomato and Whole Grain Salad
Risotto with Roasted Asparagus and Breast of Tofu
MAIN DISHES
Locro (Peruvian Squash and Vegetable Stew)
Tofu and Chickpea Flour Tortilla de Patatas (Spanish Potato Omelet)
Sautéed Vegan “Chicken Strips” with Chanterelles and Red Wine
Turkish-Style Potatoes Baked with Tomatoes, Peppers, and Herbs
Rustic Vegan Greek-Style “Cheese” and Summer Squash Savory Pie
Breast of Tofu Kebabs with Peppers, Mushrooms and Onion
Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-fat Guacamole
Vegan Bell Pepper and Mushroom Quiche
Stir-Fried Vegan “Chicken” and Baby Bok Choy
Ganmodoki (Japanese Tofu Patties)
Vegan, Low-Fat Mushroom and Asparagus Shepherd’s Pie
New Vegan Macaroni and Cheeze Recipe
Creamy Vegan Asparagus and Mushroom Crepes
Praram (Thai-Style Spinach and Tofu with Peanut Sauce)
Cantonese-Style Crispy Vegetarian “Pork” with Sweet and Sour Sauce
Vegan Creamed "Finnan Haddie" (Milky Smoked Tofu Stew with Potatoes and Onions)
Breast of Tofu with Cranberries and Rosemary
Lemon, Sage, Rosemary and Thyme Jam and Crispy Vegan cutlets
Vegan Dajaj Ma Hummus ("Chicken" with Chickpeas, Vegan-Style)
More Homemade Flavored Gourmet Tofu
Homemade Gourmet Tofu with dried mushrooms, leeks and sage!
Vietnamese-Style "Beef" and Tomato Stir-Fry
Spicy Stir-Fried Cabbage, Tofu and Peanuts
Vegan Haggis (a kind of veggie “meatloaf”)
Vegan "Meatloaf" with Potato and Oatmeal (can be gluten-free)
Vegan "Chicken" and Chanterelle Mushrooms in Sherried Creme Sauce
Peruvian Anticuchos (Spicy Kebabs)
Vegan Panir (Indian Fresh Cheese) and Vegan Saag Panir (Panir with Spinach)
Buddha's "Roast Duck" with Yuba (Beancurd Skin)
Cantonese Stir-fried Tofu with Snow Peas
Sizzling Chinese Tofu and Mushroom Stew
Vegan "Chicken" Divan Casserole with Broccoli
Potatoes and Kale with Mushrooms and Veggie Italian Sausage
Vegan Potato and Sweet Potato Gratin with Sage
Thai "Duck" and Pumpkin Curry
MISCELLANEOUS
Conserving Water while making Homemade Soymilk and Tofu
Rich Tofu “Yogurt”, Bulgarian Style
New and Improved Okara “Parmesan”
Quick Fruit-Sweetened Homemade Ketchup
Mahogany Slow-Cooker Crabapple Butter
New Creamy Homemade Soymilk Recipe
Homemade veggie Broth Powder; Big-Batch Slow-Cooker Caramelized Onions (with or without oil)
New, Easy Recipe for Soy Yogurt!
Bryanna's Gluten-Free High-Fiber Flour Mix
Tofu Scrambler Mix; Tofu "Cottage Cheese"
Vegan Panir (Indian Fresh Cheese)
Buddha's "Roast Duck" with Yuba (Beancurd Skin)
Low-fat Coconut Milk
PASTA AND NOODLES
Ragù alla Brian (Long-Cooking Mushroom Tomato Sauce for Pasta)
Pasta with Lemon, Asparagus, Peas, and Vegan “Ham”
Vegan Whole Grain Spaetzle with Browned Parsnips
Homemade Vegan Whole Grain Spaetzle or Galuska (Drop Noodles)
Noodles with Peanut Sauce and Broiled Kale and Butternut Squash
Pasta with Butternut Squash and Chard
New Vegan Macaroni and Cheeze Recipe
Spicy Middle Eastern Pasta and Chickpea Casserole
Fresh Pineapple Noodle Stirfry
Rishtaye (Red Lentil and Pasta Stew with Browned Onions)
Creamy Sundried Tomato and Oyster Mushroom Pasta
Cauliflower Pasta with Spicy Tomato Creme Sauce
PIES AND PASTRIES
Rustic Vegan Greek-Style “Cheese” and Summer Squash Savory Pie
Crispy, Low-fat Olive Oil Pastry
Rustic Apple-Raisin Pie with Low-Fat Olive Oil Pastry
Vegan Bell Pepper and Mushroom Quiche
Ginger Apple Crumb Pie and Creamy Cashew/Pear Dessert Sauce
Rose-Scented Baklava
SALADS AND DRESSINGS; PRESERVES
Grilled Portobello Mushroom Salad
My Mother’s Lemon Salad Dressing
Beets and Greens with Vegan Yogurt Dressing
Fruity Tabouli (with Orange and Mango)
My Favorite Spinach Salad with Creamy Lemon-Agave Dressing
Figgy-Balsamic-Sesame Vinaigrette
Chard and Apple Salad with Maple-Glazed Squash and Raspberry-Balsamic Vinaigrette
Summer Bulgur and Green Bean Salad
Fattoush (Levantine Tomato and Pita Bread Salad with Herbs)
Quinoa and Avocado Salad with Shelled Hemp Seed
Asian-Style salad with Sesame Dressing
Yukon Highbush Cranberry Jelly
Warm Zucchini Salad, Vegan garlic-Cucumber-"Yogurt" Salad
Red Lentil and Bulgur Salad Balls with Dried Fruit in Butter Lettuce Cups
Snow pea, Romano Bean and Mushroom Salad with Radish and Tarragon
Avocado, Tomato and Whole Grain Salad
Potato, Roasted Corn, and Bean Salad
Chef Ken Bergeron Recipes: Smoked Dulse and Red Miso Dressing
SOUPS
Silky Sweet Potato and Red Lentil Soup
Another Version of Creamy Fat-Free Leek and Potato Soup
Vegan Georgian-Style Matzoh Ball Soup
Farro (or Spelt) Minestrone with Squash and Greens
Easy Almost-Posole: Smokey, Spicy Hominy Soup
Chinese Velvet Corn Soup and Vietnamese “Fisherman’s Soup”
Crème of Artichoke and Mushroom Soup with Pesto
Pennsylvania Dutch-Style “Chicken”-Corn Soup
Spicy Black bean and Sweet Potato Soup
Chinese Fried Tofu and Baby Bok Choy Soup
Vegan Manahattan "Clam" Chowder and Vegan New England "Clam" Chowder
Creamy Potato, Mushroom and Spinach Bisque
Creamy Broccoli-Cauliflower-and-White-Bean Soup
Creme of Split and Fresh Pea Soup
Smokin" Peas, Beans, Barley, and Greens Soup
Cream of Barley Soup (with Whole Barley, Leeks, and Mushrooms)
Fat-Free Creamy Vegetable Soup du Jour
Iraqi Pomegranate Soup
VEGETABLE DISHES
Locro (Peruvian Squash and Vegetable Stew)
Roasted Sweet Potatoes with Moroccan Spices
Tofu and Chickpea Flour Tortilla de Patatas (Spanish Potato Omelet)
Camote Frito (Peruvian Oven-Fried Sweet Potatoes)
Turkish-Style Potatoes Baked with Tomatoes, Peppers, and Herbs
Rustic Vegan Greek-Style “Cheese” and Summer Squash Savory Pie
Beets and Greens with Vegan Yogurt Dressing
Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-fat Guacamole
Pasta with Lemon, Asparagus, Peas, and Vegan “Ham”
Fat-Free Waffle Iron or Oven-Crisped Potato and Carrot (or Sweet Potato or Yam) Hash Browns
Vegan Whole Grain Spaetzle with Browned Parsnips
Vegan Bell Pepper and Mushroom Quiche
Stir-Fried Vegan “Chicken” and Baby Bok Choy
Vegan, Low-Fat Mushroom and Asparagus Shepherd’s Pie
Pasta with Butternut Squash and Chard
Vegan Kadu Bouranee (Sweet-Savory Afghan Pumpkin or Squash dish)
Chard and Apple Salad with Maple-Glazed Squash and Raspberry-Balsamic Vinaigrette
Summer Bulgur and Green Bean Salad
Braised Eggplant with Sundried Tomatoes
Fluffy, "Buttery", No-Fat Vegan Mashed Potatoes
Vegan Potato and Sweet Potato Pancakes (Latkes-- Two Kinds (Traditional and No-Fat)
Chinese Fried Tofu and Baby Bok Choy Soup
Big-Batch Slow-Cooker Caramelized Onions (with or without oil)
Praram (Thai-Style Spinach and Tofu with peanut Sauce)
Artichoke, Fennel and Potato Stew
Sanaa Abourezk's Spicy Mushrooms
Colcannon (mashed potatoes and greens)
Spicy Stir-Fried Cabbage, Tofu and Peanuts
Italian-Style Cannellini (White Kidney Beans) with Rapini (Broccoli Rabe)
Vegan Panir (Indian Fresh Cheese) and Vegan Saag Panir (Panir with Spinach)
Cantonese Stir-fried Tofu with Snow Peas
Vegan "Chicken" Divan Casserole with Broccoli
Cauliflower Pasta with Spicy Tomato Creme Sauce
Creamy Vegan Asparagus and Mushroom Crepes
Potatoes and Kale with Mushrooms and Veggie Italian Sausage
Vegan Potato and Sweet Potato Gratin with Sage
Chef Ken Bergeron Recipes: Smoked Dulse and Red Miso Dressing; Oyster Fried Mushrooms
Vegan Feast Newsletter Back Issues now available
Should we use bottled water? Are there alternatives?
Vegetarian Awakening (vegan chefs') Conference 2007-
Pics of the 2006 Vegetarian Awakening Conference
Dr. Neal Barnard's Program for Reversing Diabetes
My interview on PETA's "Chef Spotlight" series
A review of some great nonstick skillets.
The Wondermill for grinding your own whole grain flours
Free Recipe Archives on my website
Cappuccinos with Homemade Soymilk and Other Non-dairy Milks
The "Dark Side" of Meat and Dairy
Making Tofu at Home
Fran Costigan, "The Diva of Dairy-Free desserts!"
Everyday Dish Market: Cool Kitchen Things and Hard-to-Find Ingredients
fireweed.ca
Denman Island MEOW
Denman Island Community Potluck Series
Book of Yum--Gluten-free blog,
Julie Hasson/Everday Dish Blog
Bittersweet-- vegan desserts from Hannah Kaminsky
Bakehouse Recipes
World Vegetarian and Vegan News
Hezbollah Tofu -- an Anthony Bourdain-Veganizing Collective
Downbound-- an online vegan store (Attention Canadians!) Downbound is the place to go for online ethical, organic, vegan shopping (sweatshop-free), including food and hemp wear. AND THEY HAVE A CANADIAN SITE !! The prices are in Canadian dollars and they ship from
© Bryanna Clark Grogan 2005
No reproduction of the following material without permission from the author. If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe. You are welcome to link to this page from your site. Thanks!
3 comments:
thanks for all you do and your blog...love your recipes! Have the best of Holiday Seasons!!
Happy Holidays! Thank you for all the great holiday recipes on your website, I have not tried one I didn't like!
Happy Holidays, Bryanna!
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