tag:blogger.com,1999:blog-24141461.post114868233339076763..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: IMPROMPTU DINNERBryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-24141461.post-1149019788956913872006-05-30T13:09:00.000-07:002006-05-30T13:09:00.000-07:00Thanks, Søren! Good to hear from you!Thanks, Søren! Good to hear from you!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1149005490745245172006-05-30T09:11:00.000-07:002006-05-30T09:11:00.000-07:00Your blogspot is - as everything else you do - suc...Your blogspot is - as everything else you do - such a nice and inspiring place to go. I'm one of those 'too young' to have heard of the divan dish but it's not gonna stop me from trying it. It looks yummy! And the seitan pepper steaks looks just right for the BBQ season! I just made a batch of your quick soy'n seitan cutlets today - a favourite - we'll have plain fried cutlets with steamed potatoes and asparagus tonight, tomorrow I'll make your Vietnamese rolls with bbq'ed cutlets! Yum!<BR/>It's good to see that your spirit is back again, keep up the good work! All the best, SørenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1148916720941647652006-05-29T08:32:00.000-07:002006-05-29T08:32:00.000-07:00Those would be excellent additions, Amy and Lori--...Those would be excellent additions, Amy and Lori-- I'll try it next time. I often add dry sherry to bechamel, as well, which would probably be good, too.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1148911333545322262006-05-29T07:02:00.000-07:002006-05-29T07:02:00.000-07:00OK--I'm making this tonight--like Lori--my mom alw...OK--I'm making this tonight--like Lori--my mom always used white wine and dijon in the mix, so I may try that as well.<BR/><BR/>Thanks!Amy O'Neill Houckhttps://www.blogger.com/profile/04554411237706815410noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1148828059684821132006-05-28T07:54:00.000-07:002006-05-28T07:54:00.000-07:00Bryanna, you make your divan very similarly to the...Bryanna, you make your divan very similarly to the way I make mine. I always used fresh steamed or blanched (just barely, I only cook it to crisp tender stage) broccoli, and for my bechamel, I add a little white wine, or if I'm out of white wine, I'll use just a teaspoon or two of dijon mustard to give it that little bit of richness....YUMMM!!!! We eat divan a lot during the winter months.....comfort food at it's finest :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1148690037079521422006-05-26T17:33:00.000-07:002006-05-26T17:33:00.000-07:00Bryanna, that's such a great-looking dish!!! I wan...Bryanna, that's such a great-looking dish!!! I want to check more into the Soy Curls, thank you for the link.KleoPatrahttps://www.blogger.com/profile/15870163086087701279noreply@blogger.com