Thursday, February 18, 2010


Best Blog Tips Some photos from our feast last Saturday, at which a great time was had by all 10 of us, and we all ate far too much!

Photo by Fireweed
My Pineapple Sweet and Sour (made with TVP chunks) in the foreground

Photo by Fireweed
My Szechuan Tofu (doufu)

Photo by Fireweed
Pelka's silky black bean rice noodles

Photo by Fireweed
My Buddha's "Chicken" (made with yuba/beancurd sheets)

Photo by Fireweed
Sarah's grilled eggplant with miso-- delicious!

Photo by Fireweed
Ellen's yummy cashew rice

Photo by Fireweed
Fireweed's delectable baked, rolled yuba (beancurd sheets) with lemon sauce

My steamed dumplings (they were supposed to be fried, like gyoza, but I made so many that I just oven-steamed them in broth in large shallow pans covered with foil for 20 minutes) served with a spicy dip

My "Lion's Head"-- braised cabbage with "meatballs" (in this case I made a version of the "meatballs" I have developed for the Field Roast cookbook)

(My recipes, except for the cake, of course, were all from my vegan Chinese cookbook. You can see some reviews here.)

Last, but not least, a cake I made for Pelka, the "birthday girl"-- a rather over-the top 2-layer, heart-shaped chocolate cake with orange/chocolate icing (topped with candied ginger), a filling of orange marmalade and chocolate mousse, and decorated with orange/ginger dark chocolate truffles.

**I'll post a few of the recipes in a day or so!**

Happy Lunar New Year!


Zoa said...

My, does this all look absolutely wonderful! I've made several of these dishes from your cookbook, which I love, and now I'm eager to try the others as well.

Sheryl said...

I can't believe you didn't invite me. (Even though you don't know me and I live many hundreds of miles away.)

Anonymous said...

Is the Field Roast cookbook out yet? I've been looking forward to it.

Bryanna Clark Grogan said...

not yet, I'm afraid... David is a very busy guy with his growing company, so it's going slowly. The recipes are done, but we have to merge our work and we don't get to work together very often. But it's coming! I'll keep you posted!

Tiffany said...

That is such an impressive feast! Everything looks delicious. I especially love the look and sound of chocolate truffle-decorated cake!

ms. veganorama said...

Bryanna, that dinner looks incredible. So glad that you had a great time. :)

Eileen Smith said...

This looks amazing. I am in awe of your skill in pulling things like this off.

Bryanna Clark Grogan said...

Thanks, Eileen! Everything that I made except the sweet and sour was made ahead and could be reheated or eaten at room temperature (the cake was refrigerated). For the sweet and sour, I had the TVP chunks fried ahead of time and the cooking sauce made and all of the vegetables cut, so it just took a very few minutes at the last minute. And, as I mentioned, I oven-steamed the dumplings in large shallow baking pans.

Veg-a-Nut said...

Wow, wish I lived closer! Your meals are always devine. I am glad to hear that you are done with the recipes for the field roast cookbook. I can't wait... seriously I can't wait. hehe

eve+line said...

Great to see you had a great time! My CNY feasting at my mom's place, in comparison, was much simpler:

narf7 said...

Nothing "snakey" about that most delectable looking feast Bryanna! I have some dried yuba sheets that I had NO idea what to do with in my pantry. I just bought them on a whim because they looked full of possibilities. I am going to pull my copy of your Chinese cookbook off my shelf and tonight I am going to have a go at making that gorgeous Budha's roast chook/duck. Cheers for showing me what to do with that yuba! Now I know what to do with it, let the experimenting begin! :)