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

This recipe is an old one in our house-- I developed it for my book "The Fiber for Life Cookbook", published back in 2002.  Nothing fancy, but nutritious and delicious. My granddaughter has been enjoying them today, too.  No need for butter on these-- just a little of your favorite jam!


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If you use soft silken tofu, this is like a cereal cream. If you use firm or extra-firm silken tofu, it will be like a thick pouring cream for puddings or desserts. For a cream that has no discernible soy flavor, use commercial rice or almond milk. To make Soy-Free, use cooked short grain white rice instead of tofu.

1/2 cup crumbled silken tofu (reduced-fat if you like)
1/2 cup commercial non-dairy "milk", a low fat type
4 tsp. light granulated unbleached organic sugar OR maple syrup
1 pinch salt
Optional: 1/4 tsp. pure almond extract

Place all the ingredients in the blender or food processor and process until very smooth. Place the cream in a covered container and refrigerate for several hours before using.
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This easy vegan “cheddar” is tastier than most commercial vegan cheddar wanna-be’s, and much cheaper, too. It makes great grilled cheeze sandwiches and quesadillas, and can also be used to make a cheese-y sauce.

1 cup water OR 3/4 cup water + 1/4 cup flat beer or white wine
1/3 cup nutritional yeast flakes
3 3/4 tablespoons oat flour (OR use 2 Tbs. cornstarch + 1 Tbsp. unbleached white flour)
1 Tbsp. light soy or chickpea miso
1 Tbsp. tahini
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. garlic granules
1/4 tsp. sweet paprika (can be smoked if you like)
1/4 tsp. mustard powder
2 T. water

Place the water, yeast, oat flour (or alternate), miso, tahini, lemon juice, salt, garlic granules, paprika and mustard powder into a blender and process until very smooth (the oat flour will take a little longer the the cornstarch/flour mix). 

Pour the blended mixture into a small saucepan, or into medium microwave-proof bowl or pitcher. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR microwave on 100% power for 2 minutes, whisk, then microwave at 50% power for 2 minutes, and whisk again. Whisk in the water until smooth.

Drizzle immediately over your food and broil or bake until a skin forms on top; OR, if not using immediately, refrigerate in a small rigid covered container for up to a week. It will get quite firm upon chilling, but will still be spreadable and melt-able. You can spread the firmed cheeze on bread or quesadillas for grilling, heat it to spread more thinly on casseroles, etc.

Cheeze Toast

To make a sauce, blend the cheeze with nondairy milk, dry white wine or beer (or a mixture of milk and one of the alcoholic beverages), at the rate of 2 parts cheeze and 1 to 2 parts liquid, depending on the thickness you want.  Heat gently.
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For lunch, I made a version of a zucchini dish that my mother used to make-- halved small zucchini, par-cooked (I used a microwave), topped with tomato sauce (you could use a spicy one, if you like), and then, in this case, Melty Chedda' Cheeze Sauce (you could use warmed undiluted Cheeze instead, if you like).  Place under the broiler, with the rack on the second level, and broil until it has a dotted brown skin on it.

I hope these recipes will come in handy for you some time.  Enjoy!

It was my birthday (well, the day after) and I had forgone a cake this year. We had gone for a lovely little adventure down island (Vancouver Island, that is) and stayed at a lovely B&B. After returning home, my stepson Sean arrived and I decided to make a treat for the three of us, using the Ricemellow Creme that I had purchased during our trip to Portland recently.

So this is what I made: Banana S'More Panini. I fired up the indoor grill first. I covered one slice of my husband's good white bread (use a variety of white bread with a compact crumb, like Pain de Mie or Pullman loaf [see more about this below]; but you could use a French or Italian bread-- just don't use the "Wonderbread" kind!) with a good smear of Ricemellow Creme (3 Tbs. maybe?). Then I covered that with about 1 oz. of good organic, vegan semisweet chocolate (I used some that I got from Denman Island Chocolate in bulk), which I had shaved into little pieces with a knife. Then I covered the other slice with sliced ripe, but not squishy, organic banana (about half a largish one).

I then put the sandwiches together and "buttered" them lightly with vegan marge (preferably palm oil-free)  They went immediately into the hot grill, I closed the cover, and let them cook for about 7 minutes. A little gooey goodness ran out, but not very much. (I would suggest piling the chocolate not-too-close to the bread edges.)

It was divine! Not as sweet as I'd expected, but rich-- half of one might be enough, actually!

NOTE: MORE ABOUT PAIN DE MIE OR PULLMAN LOAF

Here's the Wikipedia definition: "Pain de mie is a type of sliced, packaged white bread. "Pain" in French means "bread" or "loaf of bread" and "mie" means "crumb." In English pain de mie is most identical to pullman loaf or regular sandwich bread. This bread has sugar in it, which makes it sweeter than most French breads, and even with the sugar pain de mie is still not as sweet as most American breads. This bread usually used for making sandwiches or for toasting. It can be baked in a sealed pan, which prevents crust from forming. If not baked in a sealed pan, the crust can be cut off (as done in factories before packaging). Pain de mie is sold in rounded or rectangular shapes." It was served extensively on Pullman railroad cars, hence the name Pullman Bread or Pullman Loaf.

There is a link to one recipe in the text above, and here is one more. You can substitute soymilk for the dairy milk and Earth Balance for the butter in these recipes. Use half as much soymilk powder as milk powder called for.

Below is a picture of the sealed pan :