Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

A PhotoShopped view of some homemade grain meat


UPDATE: July 2012-- yes, the book has been delayed for a long time, but we're working on getting it going again!

I'm working on recipes for the book I'm doing with Field Roast creator, David Lee. It's been great fun and also very challenging-- learning techniques from the creator, and then developing my own recipes for new varieties, and recipes to use them, and also working long distance with a writing partner. I've learned alot from the experience!

Below, I'm posting some photos from my Field Roast book experiments (I can't divulge the recipes, I'm afraid!). Stay tuned!

At the very end of this post is a lovely recipe for a full-meal summer salad, featuring quinoa, avocado, shelled hemp seeds, and other goodies.


Homemade Grain Meat breakfast sausages and hot and spicy sausages (my recipes for the book)


My own invention-- Grain Meatballs!



Zucchini Grain Meatloaf (my recipe for the book)


Hemp 'n' Herbs Grain Meat Cutlets (my recipe for the book) Piccata


Vietnamese-style Grain Meatball Pho (made with Grain Meatballs--  my invention for the book)


Mediterranean Mushroom Grain Meat Cutlets (my recipe for the book)


Mediterranean Mushroom Grain Meat Roast (my recipe for the book)-- see how thinly you can slice it?


Homemade Breaded Grain Meat Cutlets


Homemade Grain Meat sausages with chanterelle mushrooms


Roasted Red Pepper Grain Meatloaf (my recipe for the book)


Stuffed Homemade Holiday Grain Meat Roast (my recipe for the book)


Grain Meat  Winter Terrine (my recipe for the book)


Grain Meat Roast just out of the pot


Orange Rosemary Grain Meat Sausages  (my recipe for the book)

Now that recipe!


Printable Recipe
QUINOA AND AVOCADO SALAD WITH SHELLED HEMP SEEDS
6 servings

This salad was inspired by a recipe by John Barkley for The Culinary Institute of America, posted on avocado.org

1 tablespoon olive oil
1 cup quinoa (most quinoa is pre-rinsed now)
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon dried oregano
1 1/4 cups chicken-style vegetarian broth
1/2 teaspoon salt
Freshly-ground black pepper to taste

Vegetables:
1 cup English cucumber, diced (or any kind you don't have to peel)
2 medium ripe tomatoes, diced
1 cup cooked or canned chickpeas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro (or 2 teaspoons dried)
2 tablespoon fresh chopped mint (or 2 teaspoon dried)
1 tablespoon chopped fresh or pickled jalapeños
3 tablespoons lime juice
1 large ripe avocado, in 1/2" dice
1/4 cup shelled hemp seeds
Washed, dried and crisped Romaine lettuce leaves

Heat the olive oil in a small saucepan over medium-high heat. Add the quinoa and toast it, stirring constantly, until golden brown.

Add the onions, garlic, and oregano, and stir for a couple of minutes. Add the broth and bring to a boil.

Add salt and pepper. Reduce the heat to low, cover tightly and cook for 20-25 minutes, or until tender, and until all of the broth is absorbed.

Spread the hot mixture on a cookie sheet and place in the freezer to cool quickly. When it is cool, scrape the quinoa in a salad bowl and fold in the cucumbers, tomatoes, chickpeas, green onions, mint, cilantro, and jalapeños. Gently fold in the avocado and shelled hemp seeds. Serve the salad on crisp Romaine lettuce leaves.

Nutrition Facts
Nutrition (per serving): 302.5 calories; 35% calories from fat; 12.5g total fat; 0.0mg cholesterol; 320.8mg sodium; 686.2mg potassium; 39.2g carbohydrates; 7.5g fiber; 5.1g sugar; 31.6g net carbs; 11.8g protein; 6.3 points.

Enjoy!

A vegan diner meal!

I'm testing some exotic recipes for the coming Vegan Feast Newsletter, but we were kind of craving simple, old-fashioned North American-style food the other day, so I made one of my vegan "meatloaf" recipes. I originally made this with ground seitan, but found that it can be made with a variety of "burger" substitutes. It can also be made gluten-free, just by accident, if you use the second version made with TVP (textured soy protein) or crumbs of Soy Curls (read about this product here), because it's the oatmeal and grated potato that keep it from falling apart, not gluten flour. It's also pretty high fiber and yummy in a low-key, familiar way. Give either of the following two versions a try!


Printable Recipe (both versions)

BRYANNA’S GOOD VEGAN “MEATLOAF” WITH POTATO AND OATS, VERSION #1, MADE WITH YVES "GROUND ROUND" OR GROUND SEITAN   Servings: 8

This recipe makes a good all-around vegetarian “meatloaf”, and the leftovers can be used as vegetarian “crumbles”. You have the option of using veggie “hamburger crumbles", or ground seitan, or TVP, Or a mixture. The scrubbed potato, oatmeal, optional flaxseed and onions make it a fairly high-fiber protein dish. And, by the way, you can halve the recipe, if you like.

The "hamburger" part:
4 c. vegetarian “hamburger crumbles”
OR
ground seitan (NOT ginger-flavored) mixed with 1/4 c. hot vegetarian broth in which you have dissolved 1 tsp. Marmite yeast extract or 2 tsp. dark miso)

The rest of the ingredients:
1 c. raw oatmeal (old-fashioned or quick rolled oats)
8 oz. potato, scrubbed or peeled and grated (this is about 1 1/3 cups grated, or a potato about 4 x2 1/2")
2 medium onions, finely minced (a food processor does this best)
1/4 c. soy sauce
1/4 c. ketchup
1/4 c. nutritional yeast flakes
OPTIONAL: 1/4 c. ground flaxseed
1 tsp. salt
1 tsp. garlic granules
1 tsp. EACH dried thyme and savory
1/2 tsp. EACH dry basil, oregano and sage
1/2 tsp. freshly-ground black pepper
(you can use your own seasonings)
Topping: (optional)
1/2 cup low-sodium ketchup, barbecue sauce, or tomato sauce

Preheat the oven to 400 degrees F.

NOTE: If you want a fine-textured loaf, grind the “crumbles”, the seitan, or the reconstituted soy protein in a food processor or a food mill until ground quite fine. If you want a rougher texture, leave it “as is”.

Mix all of the ingredients together well in a large bowl with your hands.

Press the mixture into an oiled or nonstick 9x5" loaf pan (you can line the bottom with cooking parchment, if you like). Cover with a thin layer of ketchup, barbecue sauce, or tomato sauce, if you like. Bake for 1 hour, covering the pan with foil for the first 1/2 hour. Let the loaf stand 15 minutes; turn out on a plate. This firms up as it cools and can be reheated. Great on sandwiches!

Nutrition Facts (calculated using Yves plain "Ground round" and the optional flaxseeds and tomato sauce topping)
Nutrition (per serving): 217.0 calories; 13% calories from fat; 3.5g total fat; 0.0mg cholesterol; 910.0mg sodium; 786.2mg potassium; 28.6g carbohydrates; 9.3g fiber; 5.2g sugar; 19.3g net carbs; 21.5g protein; 3.8 points.

Nutrition Facts (calculated without the flaxseeds)
Nutrition (per serving): 196.2 calories; 7% calories from fat; 1.7g total fat; 0.0mg cholesterol; 910.8mg sodium; 750.4mg potassium; 27.9g carbohydrates; 7.9g fiber; 6.0g sugar; 20.0g net carbs; 20.8g protein; 3.3 points.

***********************************

(GLUTEN-FREE VERSION)
BRYANNA’S GOOD VEGAN “MEATLOAF” WITH POTATO AND OATS, VERSION #2 MADE WITH TEXTURED SOY PROTEIN Servings: 8

This recipe makes a good all-around vegetarian "meatloaf", and the leftovers can be used as vegetarian "crumbles". The unpeeled potato, oatmeal, and onions add fiber to a normally low-fiber protein dish. Note: All vegetarian loaves are firmer and more appetizing if you let them cool thoroughly, then slice and reheat them, so make this the day before, or early in the day. Good with Rich Brown Gravy, or just ketchup. Leftovers make good sandwiches.

The use of TVP or Soy Curl crumbs (read about Soy Curls here) instead of veggie "ground round" or ground seitan makes this loaf gluten-free.

3 cups dry textured soy protein (TVP or TSP) granules, OR Soy Curl crumbs (see this post about this option)
2 1/2 cups hot water
2 small or 1 large low-sodium GF vegetarian bouillon cube
4 teaspoons gravy browner, such as Kitchen Bouquet (GLUTEN-FREE NOTE: SEE BELOW) 
1 tablespoon Marmite yeast extract, OR 2 tablespoons dark miso
1 cup GF old-fashioned oatmeal (rolled or quick oats)
8 ounces new or red potatoes, scrubbed and grated
(this is about 1 1/3 cups grated, or a potato about 4 x2 1/2")
2 medium onions, finely chopped (a food processor does this best)
1/4 cup low-sodium soy sauce (USE WHEAT-FREE TAMARI FOR GLUTEN-FREE)
1/4 cup low-sodium ketchup
1/4 cup nutritional yeast flakes
OPTIONAL: 1/4 c. ground flaxseed
1/2 teaspoon salt
1 teaspoon garlic granules
1 teaspoon dried thyme
1 teaspoon savory
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried, crumbled sage
1/2 teaspoon freshly-ground black pepper
Topping: (optional)
1/2 cup low-sodium ketchup, barbecue sauce, or tomato sauce

Preheat the oven to 400°F.

NOTE: If you want a fine-textured loaf, grind the reconstituted soy protein or Soy Curl crumbs in a  food processor or a food mill  until ground quite fine. If you want a rougher texture, leave it "as is".

Mix the textured soy protein with the hot water in a large bowl, and let stand for about 10 minutes to rehydrate.

Mix all of the rest of ingredients into the textured soy protein or Soy Curl crumbs. Mix it well with your hands.

Press the mixture into a 9 x 5" loaf pan, sprayed lightly with oil from a pump sprayer, or with cooking spray, and lined on the bottom with cooking parchment. Cover the loaf with the ketchup, barbecue sauce, or tomato sauce, if you like.

Bake for 1 hour, covering the pan with foil for the first 30 minutes.

Let the loaf cool thoroughly in the refrigerator before slicing. Reheat if necessary, in the microwave, or by steaming or baking in a covered dish.

Nutrition Facts (calculated using the optional tomato sauce topping)
Nutrition (per serving): Nutrition (per serving): 210.4 calories; 5% calories from fat; 1.3g total fat; 0.0mg cholesterol; 562.6mg sodium; 489.1mg potassium; 29.6g carbohydrates; 3.5g fiber; 4.2g sugar; 26.2g net carbs; 21.6g protein; 3.6 points.

Nutrition Facts (using the optional ground flaxseeds as well)
Nutrition (per serving): 236.2 calories; 11% calories from fat; 3.1g total fat; 0.0mg cholesterol; 564.4mg sodium; 525.0mg potassium; 31.4g carbohydrates; 4.9g fiber; 4.2g sugar; 26.5g net carbs; 22.6g protein; 4.2 points.

NOTE ABOUT KITCHEN BOUQUET:
There evidently are trace amounts of gluten in Kitchen Bouquet and other brands of liquid gravy browner. You might like to try your hand at making it yourself:

BRYANNA'S HOMEMADE "KITCHEN BOUQUET-STYLE" LIQUID GRAVY BROWNER (GLUTEN-FREE, SOY-FREE)

Kitchen Bouquet is a browning and seasoning sauce. It is typically next to the Worchestershire sauce in most stores. Here's how to make it yourself:

1/2 cup brown sugar
2 cups vegetable broth

Put brown sugar in a heavy pan (like a cast iron frying pan) over medium-low heat and let it scorch, slowly stirring all the time. When it turns a dark brown, add the broth and stir well, and then bottle and keep refrigerated..

Yield: 2 cups (32 Tbs.)

Enjoy!