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

This is just photos, all by the extraordinary New York food photographer, Linda Long, who must have taken thousands of photos and just never stopped!


Linda Long

This is just a few, because it takes me a while to edit and resize all the photos for the blog, and I'm computer-weary this week. I'll be posting more pics of the chefs, the food, the audience, the students, etc., very soon!

For a review of the 2007 conference and more photos, check out the April 15, 2007 post at this website.


The Chefs (I took off my chef jacket too soon!): Back row, L to R is Tal Ronnen, Chad Sarno, Ian Brandt, Kevin Dunn, Eric Tucker, and Sualua Tupolo. Front L to R is Me, Cathi DiCocco, and Fran Costigan

Some of the vegan Peruvian dishes I made in my demo :

Trigo (a spicy wheat dish; recipe here)

Causa, a potato terrine (Update: recipe in my book World Vegan Feast)

Mazzamora Morada (Purple Corn Pudding) and Alfajore (sweet pastry)  (Update: recipe in my book World Vegan Feast)


In the kitchen with Corey, one of my wonderful student chef assistants-- Corey had a real epiphany about vegetarian cuisine!


Being introduced by organizer Chef Kevin Dunn before my demo


Cooking in the demo


Wonderful Hospitality Department Program Director Randy Sahajdack thanking Kevin for all of his work.

The Chefs at the 2007 Vegetarian Awakening Conference in Grand Rapids, MI. Back Row, L to R: Derek Sarno, Chad Sarno, Tal Ronnen, Kevin Dunn, Sualua Tupolo. Front Row, L to R: Ian Brandt, Cathi DiCocco, Eric Tucker, Fran Costigan, and myself.

I wanted something simple but different for breakfast this morning. I love dosa--Indian crepes-- so I made an "instant" version (as opposed to a fermented batter, which is traditional) and we loved it! We had some with homemade plum chutney and some with a little Earth Balance. Other possibilities would be more traditional Indian chutneys, soy yogurt, soy creme cheese, grilled curried fruit, leftover veggies, scrambled tofu.... (For the recipe, wait for a new book coming out late in 2010!)

For cooking the dosa, you don't need any special cookware. Use a flat griddle or very shallow skillet. For the using the least fat, use a nonstick version, or, if you prefer, use hard-anodized cookware or good old-fashioned seasoned cast iron. This traditional 10.5" American cast iron round pancake griddle (available at Target for under $15) would do just fine:


Here's a Calphalon hard-anodized square 11" griddle for about $20:



(Target and many other stores have an array of different griddles and flat skillets that would work for dosa-- these are only examples of inexpensive possibilities.)

If you cook lots of dosa, here's an electric dosa tawa, sold in the USA and Canada!




Enjoy!

Me (in my new chef coat from crookedbrook.com) and Cathi DiCocco from Cafe DiCocoa in Bethel, Maine (Chef Eric Tucker of Millennium restaurant in San Francisco, in the background)

I'm back from the Vegetarian Awakening vegan chef's conference in Grand Rapids, MI, but with a bad cold, which is why I'm slow getting this posted! I will tell all in future blogs, with more pics from other participants. Suffice it to say, for now, that it was fabulous experience! Here are a few more pics:


Chef Kevin Dunn, the conference organizer, executing a tempeh recipe from Chef Ken Bergeron, who could not attend.

Chef Dunn making his own scrumptious Crème Brulée


Chef Tucker making his fabulous mushroom pâté


Raw Chef Chad Sarno showing off his three "fettucine" recipes and macadamia "cheese".


Cathi DiCocco and Chef Fran Costigan watching a demo


Four tired chefs at the airport ready to return home: Eric Tucker, me, Fran Costigan of New York, and Sualua Tupolo of the Atlantic Union College vegetarian culinary program.

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We just had our family Easter dinner yesterday. It was potluck, with three of my kids and their families, my mother, and my sister and niece from Vancouver. It was pretty low-key, due to me being sick and just getting back, but we had a nice time. I made my seitan "ham" with "ham gravy", green salad, my orange and rosemary white beans, and the Italian rice salad (see recipe below), plus my vegan Key Lime Bars (have to see my subscription newsletter for all but the rice recipe, I'm afraid). One daughter brought a potato casserole, and another our traditional Italian Easter bread (you can see a picture here).

my seitan "ham"

Orange and Rosemary White Beans

My vegan Key Lime Bars UPDATE: The recipe is now on the blog here.

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For a little treat I made these beautiful Rosewater-Pistachio Cupcakes from Isa Chandra Moskowitz's book "Vegan Cupcakes Take Over the World" (I made the glaze really pink):

I made them in my rose cupcake pans:


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Printable Copy

BRYANNA’S INSALATA DI RISO (PIEDMONTESE RICE SALAD) (CAN BE A WW CORE PLAN COMPATIBLE RECIPE IF YOU USE BROWN BASMATI RICE!)
Serves 8-12
From my book “Nonna’s Italian Kitchen”.

There are many, many versions of this delicious salad, some with a mayonnaise-type of dressing, some with a vinaigrette. I have combined vegetarian broth and roasted garlic with a small amount of olive oil in the salad dressing, to produce a creamy product with a fraction of the oil and all of the flavor.

This salad makes a wonderful late spring or summer luncheon dish, or can be the star attraction at a buffet or potluck.

Rice:
2 1/2 c. light vegetarian broth (or use 2 1/2 c. water with broth cube or cubes meant for 2 c. liquid)
1 1/2 c. brown or white basmati or other long-grain rice (I used brown basmati)
NOTE IF YOU USE A RICE COOKER: If you use an electric rice cooker and choose the brown basmati, use 3 cups liquid.

Roasted Garlic Dressing:
1 head roasted garlic, squeezed out of peels
1/2 c. chickpea broth (aquafaba) or other vegetarian broth
1/4 c. extra-virgin olive oil
1/4 c. cider vinegar or white wine vinegar (or white balsamic vinegar)
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly-ground pepper

Vegetables and Herbs:
1/2 lb. fresh asparagus, cut into 1" pieces OR 1 c. shelled fresh or thawed frozen petit pois (baby peas)
4 green onions, chopped
1 small jar marinated artichoke hearts, rinsed and sliced (or use half a 14 oz. can)
2 roasted red peppers , chopped, or equivilant from a jar of roasted peppers, rinsed (NOTE: if you have no red peppers, use a chopped green pepper and about 6 sundried tomatoes in oil, sliced)
2 stalks celery OR fennel, chopped
1/2 c. sliced pitted green Italian olives or pimiento-stuffed green olives
OPTIONAL: 2 T. capers
2 T. chopped Italian parsley or regular parsley
2 T. chopped fresh basil OR 2 tsp. dried

Optional Topping:
1/4 c. toasted pine nuts or slivered almonds

To cook the rice, bring the broth or water and broth cubes to a boil in a medium saucepan with a tight lid. Slowly add the rice in a stream, bring back to a boil, cover and lower the heat to almost the lowest heat. Cook 15 minutes for white rice, 30-45 minutes for brown rice. Fluff with a fork and let sit a few more minutes before scraping into a large salad bowl.

Meanwhile, steam the asparagus until crisp-tender, and rinse under cold running water to stop cooking. Drain very well. Prepare the other vegetables and herbs.

Blend the dressing ingredients together in a blender or mini-chopper until smooth. Toss with the warm rice and add the asparagus and remaining vegetables and herbs. Cover and refrigerate. Serve at room temperature, if possible, with the nuts sprinkled on top.

Happy Easter!

A curious deer checking me out through my office window!

Well, I'm off to Grand Rapids, MI for the Vegetarian Awakening chef's conference on Saturday at the crack of dawn! (You can see photos from last year's conference here, and read my impressions of the conference here.)

I've been busy getting ready, and I'm still not packed, so this is going to be short! I wanted to quickly recommend (this is totally unsolicited!) a vegan product that I hadn't tried before, but we have recently found makes an inexpensive, delicious, and healthful snack. For less than the price of a vegan organic chocolate bar, you can munch on some delicious flavored tofu.

It's called "Pete's Tofu2Go", but in Canada (the company is Sunrise Soya Foods, a Vancouver company) there are a couple of other varieties called "Pete's Soyganics" (both varieties are made with certified organic soybeans). The tofu (6 oz. size) comes ready to eat in a sauce or marinade, and the calorie content of half the package is only 130-170 calories, depending on the variety, and you get about 12 g protein.



You can eat the tofu cold as a snack, or heat it in a wrap for lunch. I don't buy packaged foods very much, but I got some of the Teriyaki (sorry, in Canada only!) when I was in town and starving and didn't want to eat junk. It was a perfect pick-me-up, and, as I said, cheaper than a good chocolate bar!

We have only tried the teriyaki, Sesame Ginger, and Szechuan (pictured above) so far, but I intend to try the others (Thai Tango, Mambo Italiano and Lemon Pepper). DH wants me to keep a couple in the fridge for him to take for lunch if there's no leftovers around.

I'll post when I get back next week!

All the best!

It's going to take me a few entries to tell you all of my impressions of this event because I'm still digesting everything (if you'll pardon the unintentional pun!). It was a truly amazing event, highlighted by the outstanding generosity of the organizer, Chef Kevin Dunn, the Hospitality Education Program Director, Randy Sahajdack, and all of the staff and students. I just can't say enough about them! They showered us (the presenters) with gifts, good food, and all the help we needed. We had student volunteers as our assistants. I had 5 in my team, led by Ashley, a senior student who was so well-organized and competent that I forgot to be nervous!

They housed us at the truly magnificent Amway Grand Plaza Hotel (the bed was so nice, I actually got some sleep!).



I got to meet four of my Vegan Feast newsletter subscribers, plus some others who have corresponded with me, so that was super fun! I had breakfast a couple of times with Howard Lyman, the "Mad Cowboy"(a 4th generation cattle farmer turned vegan), who is coming to my area in June, so I hope to be able to cook a meal for him and his wife at that time! His speeches were so right on and funny and serious at the same time.



I only got to see one demo because I spent all of Monday preparing for and giving my demo. I chose to see Chef Ken Begeron, whom I greatly admire for his talent, and who is so kind and calm, whatever challenges he faces in the kitchen! His recipes were all about using sea vegetables for flavor. He prepared and served a Sea Vegetable Bisque, which was out of this world; Maple Glazed Kelp Carrots and Onions; Mesclun Mix with Smoked Dulse; Sea Czar Dressing; Fusion Tartar Sauce; and the two recipes below. I had never heard of smoked dulse before, and I don't know whether I can get it where I live, but I plan to try smoking dulse in my stovetop smoker!



CHEF KEN BERGERON’S SERENDIPITY SMOKED DULSE AND RED MISO DRESSING
“Prepared by participants at a vegan cooking workshop, this ‘accidental’ version of SeaCzar Dressing [from his book ‘Professional Vegetarian Cooking’] uses smoked dulse and a variety of red miso.”



1/2 cup eggless mayonnaise (Ken used Veganaise Original)
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1/2 tsp. prepared mustard
1/2 tsp. crushed garlic
1 tsp. red miso
1 Tbsp. smoked dulse, chopped finely (see photo above)
Pinch of sea salt
2 Tbsp. water

Whisk all ingredients together. If using a blender, add the dulse after all other ingredients, as over-mixing can discolor the dressing.



CHEF KEN BERGERON’S OYSTER FRIED MUSHROOMS
(This recipe has been cut down to serve 2-3)
From his book “Professional Vegetarian Cooking”.

These are sooooooo delicious! (Fortunately, I had tried them before, because I didn't get any! I got sidetracked chatting and they were all gone by the time I got out to the tasting area!) Ken says that he sometimes uses the same breading and method on round “plugs” of tofu (not frozen) that have been soaked in sea vegetable “juice” (I guess water in which sea vegetable has been simmered), to make “vegan fried scallops”. Have to try that!

5 oz. oyster mushrooms, rinsed and kept slightly moist
olive or peanut oil for frying

Flour Mix:
1 Tbsp. nori flakes, pulverized in a coffee grinder or blender
1/4 cup + 2 tbsp. white flour
1/2 tsp garlic powder
pinch of salt

Liquid Mix:
2 Tbsp. Flour Mix (above)
1/2 cup water

Bread Crumb Mix:
1 1/4 cups fresh bread crumbs (unseasoned)
2 Tbsp. dulse flakes
1/4 tsp. garlic powder
Small pinch salt
Small pinch pepper

In separate bowls, thoroughly mix ingredients for each of the three mixes, in the order that they are given.

Cut or break the clusters of mushrooms to about 2” long by 1” wide. Cut large ones in half or leave small ones attached.

Just before beginning the breading, rinse off the mushrooms quickly and shake off excess moisture.

Heat the oil to 350°F. (Use a deep-fry thermometer or electric deep-fryer.)

Dredge the mushrooms first in Flour Mix and shake off excess. Dip mushrooms into the Liquid Mix and shake off excess. Dredge mushrooms in Bread Crumb Mix. Set aside on a pan until they are all done.

Fry the breaded mushrooms four to five at a time for about one minute, until golden brown,being careful that the breading doesn't get beyond golden. Drain mushrooms on a towel covered plate. Allow a minute between batches for oil to re-heat. Mushrooms may be kept warm in a 250°F oven.
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Well, that's all I can write for today! Stay tuned for more!

Ice Sculpture done by one of the chefs for the banquet

I'm still pretty buzzed and catching up on emails, etc.. I will write my impressions tomorrow. Just wanted to check in and say that it was wonderful! I didn't take many pictures, but have a promise from a friend that she will send me the ones she took! So, I'll post more pics in the near future.

The dessert at the banquet: Horchada sorbet and mango puree in a chocolate cup with sugar "ribbons" and fruit salsa: ("Horchada" is a sweet rice-based Mexican beverage. The "flower" is a crispy dried pineapple slice-- delish! The other decoration is a sliver of crispy cookie, and the red is a berry coulis of some kind.)

This will be my last post for a week because I'm off to the above vegan chef's conference (the first!)at the crack of dawn on Saturday, April 1st. (Tomorrow, Friday, I'll be at work at the library, and today is packing day!). I get to Grand Rapids, MI that evening, try to have a good night's sleep, and then prep all day Sunday and Monday morning for my seitan-making workshop Monday afternoon. Wish me luck! I'm in exalted company! Besides Chef/Instructor Kevin Dunn, who organized the conference and is amazingly calm (!!), there will be:

Ken Bergeron, first chef to win a gold Medal in the Culinary Olympics with Vegetarian Cuisine.

Ian Brandt, chef at Sages Cafe, Salt Lake City, Utah

Fran Costigan, vegan baking instructor and cookbook author, New York, NY, and, I'm honoured to say, a friend

David Lee, President, Field Roast Grain Meats, Seattle, Washington

Ron Pickarski, 7-time Culinary Olympics medalist (including gold), President and executive chef /consultant for Eco-Cuisine, Cookbook Author

Tanya Petrovna, Chef, Native Food Restaurant, Four vegetarian restaurants in California

Eric Tucker, Chef, Millennium Restaurant, cookbook author, San Francisco, California

Chad Sarno, Executive Chef/Owner, Counter and Vital Creations, New York City, NY

and me. (No wonder I'm nervous!)

The keynote speaker will be the great Howard Lyman, "The Mad Cowboy"

I'll be reporting on my experiences when I get back.

In the meantime:


Homemade Fresh Tofu with Sundried Tomatoes and Artichokes

The following is a short description of a dish I did the other day, quickly using up the last of our fresh tofu. (The recipe will be in the next issue of my subscription newsletter, The Vegan Feast.) In case you missed that the other day, tofu eaten the same day it's made, or within a day or two of making, tastes lovely-- kind of like ricotta cheese--- and needs only minimal preparation and seasoning to please. Really! Trust me! Homemade is the best, of course, but if you can find out what day(s) the bulk tofu is delivered to your health food store (and you can ask the tofu makers if it's made the day it is delivered), you can make sure to buy some and use it that day for maximum tofu delight!

I have made this dish before, both with my own homemade tofu and fresh tofu from my health food store. This last time (photo below), I added Kalamata olives to the recipe. It's a quick dish to make and absolutely delicious. A little wine and fresh rosemary makes all the difference.

Have a good week!

Fresh (storebought) Tofu with Sundried Tomatoes and Artichokes (with olives)