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

This recipe is from one of my older cookbooks, Soyfoods Cooking for a Positive Menopause.  I don't know why I haven't posted the recipe before-- it is one of our favorites, especially for potlucks.  I prefer it to your run-of the-mill Shepherd's Pie. It's not heavily seasoned, but a bit more exotic.  The filling mixture is actually a type of picadillo, a traditional Spanish hash of sorts, consisting of ground meat, spices, tomato, vegetables, and quite often raisins and sliced olives.  Latin American countries and even the Philippines, each have their own versions.

I hope you will enjoy this version as much as we do!



Printable Copy

BRYANNA'S VEGAN ARGENTINE SHEPHERD'S PIE (PASTEL DE PAPAS)    
Makes one full 9 x 13" casserole; serves 6 to 12, depending on appetites
This is one of our favorite winter dishes and my husband often suggests that I make it for potlucks or for bringing a dish to a dinner party.  From my soy foods cookbook.

Filling:
1 T. extra-virgin olive oil
1 large onion, minced
2 cloves garlic, minced
1 green or red bell pepper, seeded and diced small
6 cups commercial vegetarian "hamburger crumbles" (I use 3 pckgs. Yves "Ground Round")
NOTE: I think this works best with a commercial hamburger replacement, but you could substitute ground "beefy" seitan, OR an equal amount of reconstituted textured soy protein (TVP) granules, flavored as you like them, OR a combination of cooked brown lentils (not mushy!) and sautéed chopped mushrooms, with a splash of soy sauce.
1/ 28 oz. can diced tomatoes, well-drained
1 cup leftover vegetarian brown gravy (your own, or see this recipe. [If you prefer, use 1/3 cup unbleached white flour in place of the oat and bean flours.])
2 tsp. ground cumin
2 tsp. oregano
salt and pepper to taste
1/2 c. raisins
1/2 c. sliced pitted green olives (plain or stuffed with pimiento)
Topping:
6 large yellow-fleshed potatoes, peeled and chunked (about 1" square-ish)
approximately 1/4 c. soymilk or other creamy non-dairy milk (you may need a bit more)
salt to taste
paprika (can be smoked)
breadcrumbs and/or Parmesan substitute (we like Go Veggie!)

You can boil the potatoes if you wish, but these days I steam them to preserve nutrients.  You can either steam them in a basket over boiling water, or you can put the metal tray in your Instant Pot, add 1 1/2 cups water, add your chunked potatoes and pressure cook them for 4 minutes, using the quick release.

Drain the potatoes and mash or rice the potatoes well. Add the soymilk and stir with a spoon. Add salt to taste. Cover and set aside.

Preheat your oven to 375 degrees F.

Heat the oil in a large heavy seasoned skillet or seasoned stir-fry pan/flat-bottomed wok over medium-high heat and stir-fry the onion, garlic and green pepper until the onion has softened.  Add the "hamburger crumbles" and stir-fry for a few minutes.  Add the remaining ingredients and place in a 9 x 13" casserole or baking pan.

Spread the mashed potatoes over the filling and sprinkle with soy Parmesan and/or breadcrumbs, if you wish. Sprinkle with paprika.

Bake for 20-30 minutes.  Cut into rectangles to serve, plating it with the filling on top.

Nutrition Facts
Nutrition (per 1/8th of casserole): 394 calories, 36 calories from fat, 4.3g total fat, 0mg cholesterol, 806.2mg sodium, 1994.1mg potassium, 65.5g carbohydrates, 11.8g fiber, 9g sugar, 29.7g protein, 11.3 points.

Enjoy!

Once again, I apologize for posting so infrequently.  I guess I'm being a lazy cook these days!  In my defense, however, we have had some exciting family times lately-- I just became a great-grandmother for the first time! Here is my great-grandson Westen, at just a day old:

Mama (my granddaughter) and daddy and baby are doing wonderfully well, I'm happy to say, and have lots of family support on all sides.

Now that things are settling down, couple of days ago I decided to make some of my homemade vegan chorizo, and I realized that I've never posted the recipe.  It's pretty easy to make and you can freeze excess for another meal-- something I do whenever possible.

I know that commercial vegan chorizo is available in many places, especially in the USA, but, where I live it's hard to find and expensive when we do find it.  I use delicious and spicy Field Roast Chipotle sausages when we can get them, but I don't always have them on hand.

My recipe is not gluten-free or soy-free, just so you know. (I developed a Tempeh chorizo for a magazine article, if you would prefer that.  See http://www.alive.com/recipe/tempeh-chorizo/) I generally use Yves Veggie "Ground Round" (the plain variety) for this recipe, but other varieties would be fine, I'm sure. Using vegetarian “hamburger crumbles” in the recipe gives this vegan chorizo the "coarse grind” feeling that I remember from eating chorizo in California when I was growing up.

BTW, I chose to form the chorizo into patties rather than "links" because it seems to work better.

I made some easy and delicious Potato-Chorizo Tacos with some of the chorizo, which we enjoyed two nights in a row, and froze the rest for another meal.  I'll give the general recipe for the tacos below the chorizo recipe, and also how to make a delicious vegan Mexican-style Crema.


Printable Copy

BRYANNA’S VEGAN "CHORIZO"
Yield: Makes 14 patties
Great with scrambled tofu and many other recipes.

4 cups vegetarian “hamburger crumbles” (such as  2 pckgs. Yves “Ground Round”) OR use crumbled veggie burgers of your choice (the more "meaty-textured" variety)
12 oz firm tofu, mashed
6 Tbs red wine vinegar 
2 Tbs dry red wine
1/4 cup soy sauce
1/4 cup cornmeal
Seasoning Mixture:
8 cloves garlic, crushed
2 Tbs paprika
2 Tbs pureed or mashed canned chile chipotle in adobo sauce (See my note and photo below about how I store leftover chipotles from a can.)
2 tsp onion powder
2 tsp salt
2 tsp dried oregano
2 tsp ground cumin
1 tsp cinnamon

In a large bowl, mix all ingredients together well with your hands.  



Form into about 14 patties. (I use an English muffin ring to form mine.)


Cook the patties in batches in a covered, preheated large heavy skillet (I prefer well-seasoned cast iron), or pancake griddle (stovetop or electric), or in a roomy electric skillet, over medium heat for about 5 minutes per side. (Don't crowd them.) Carefully (the patties are rather fragile when hot), remove the patties to a platter and refrigerate to firm them up.

To store for later use, layer them with cooking parchment in a rigid container and refrigerate for up to one week, or freeze them. To eat immediately (with scrambled tofu, for instance), quickly heat them up over medium heat in a heavy preheated skillet.  Break them up with your scramble, if you like, or serve intact, as you would any sausage.

Nutrition Facts
Nutrition (per patty): 91 calories, 14 calories from fat, 1.8g total fat, 0mg cholesterol, 655.2mg sodium, 340.6mg potassium, 9.1g carbohydrates, 3.7g fiber, 1.4g sugar, 11.6g protein, 2.7 points.

NOTE:
To store canned chipotles in adobo sauce for future use, I freeze each chile with some of the sauce in a section of an ice cube tray. When they are frozen solid, a loosen them and remove them from the ice cube tray and store them in a freezer container or zipper-lock bag in the freezer.




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

TO MAKE THE POTATO-CHORIZO TACOS:



Tacos de Papas con Chorizo are common in Mexico and there are many recipes for it.  I made a very simple version.

I used two soft, warm corn tortillas for each taco. The following made 8 tacos.  

For the Filling, I sautéed a medium onion, chopped small, in a little dark sesame oil and then added 8 of the cooked Chorizo patties, crumbled coarsely, and a couple of tablespoons of chopped pickled jalapeño peppers from a jar, and kept sautéing for a few minutes.  Then I added about 3/4 lb. of diced thin-skinned potatoes which I had briefly microwaved until firm but cooked through.

Toppings: I had no avocado or red salsa, and we had a big salad on the side, so I didn't add extra vegetables (such as shredded cabbage).  For the only toppings, I used some homemade green salsa that a friend had made from her homegrown tomatillos (I added some of the pickled jalapeño brine to make it a bit spicier) and some homemade vegan Crema.

Mexican Crema is runnier than sour cream and not quite as sour.  I used half my recipe for Tofu Sour Creme (made with extra-firm silken tofu) with 1/2 cup added soymilk and another 1/2 tsp organic sugar.  You could also use my recipe (the whole recipe) for Cashew Sour Creme, if you prefer.  I love this Crema-- so rich-tasting and smooth, and not loaded with fat.

Delicious and messy!

Enjoy!

This is going to be a quickie blog post!  I'm trying to use more cabbage this winter, due to the rising price of veggies in my neck of the woods.  (The low Canadian dollar is having an effect on food prices.)  This type of casserole is fairly common, but, not only did I want to make a vegan version (of course), but I wanted to use more cabbage and less fat than usual.  It was a hit!  The little bit of dark sesame oil is a must for rich flavor.  I will be making this again!













Printable Copy

BRYANNA'S VEGAN POLISH-STYLE CABBAGE, BACON AND POTATO CASSEROLE
Servings: 4

This recipe can be doubled and baked in a 13 x 11" baking pan. It can serve as a main dish or a side dish.

3/4 lb. yellow potatoes, scrubbed and cut into large dice
8 oz.  Bryanna's Tofu "Bacon" or your favorite vegan bacon
1 Tbs dark sesame oil
1/2 large onion, chopped
1 1/4 lbs. green or Savoy cabbage (weigh after cutting out core), thinly sliced
1 clove garlic, minced
1 Tbs cider vinegar
1/4 cup non-dairy milk
1/4 cup fresh bread crumbs
salt and freshly-ground black pepper to taste
3/4 cup grated vegan cheese of choice
a few shakes of liquid smoke

Preheat oven to 350 degrees F.

Either steam the potatoes or microwave in a covered microwave-safe casserole (no water necessary-- 5 or 6 minutes) until just firm, but not soft.  Set aside.

Brown the tofu in a lightly greased large skillet or on a baking sheet under your oven's broiler (watch carefully). Remove from pan. Dice it after it cools.

Sauté the cabbage, onions and garlic in the (hot) sesame oil in the same pan until the cabbage is wilted and starts to brown a bit.  (You can do this on a baking sheet under your oven's broiler instead, if you wish-- watch carefully.)

Add the vinegar to the cabbage and stir to de-glaze the pan.  Add the cooked potatoes and "bacon", the nondairy milk and breadcrumbs. Season with salt and pepper and a few s to taste.

Spread the mixture into a lightly-oiled 9 x 9" baking dish and top with the vegan cheese. Cover loosely with aluminium foil.  Bake for 30 minutes, remove the foil and bake 10 minutes longer.

Nutrition Facts
Nutrition (per serving): 307 calories, 134 calories from fat, 15.2g total fat, 0mg cholesterol, 260.4mg sodium, 837.1mg potassium, 34.6g carbohydrates, 6.6g fiber, 7.3g sugar, 11.2g protein.

Enjoy!

Last week I made a batch of my vegan taco filling from one of my older books ("Soyfoods Cooking for a Positive Menopause") and we had tacos for two days running.  (I had added some coarsely-mashed black beans to the taco filling this time.) I stored the remainder of the filling, Tofu Sour Creme, salsa and shredded lettuce in the refrigerator. A couple of days later, we arrived home late and I contemplated the contents of my refrigerator, and  spied these leftovers. However, I didn't feel like messing with taco shells this time.  I grabbed some potatoes (locally grown thin-skinned yellow German Butter [Sieglinde] potatoes), scrubbed and poked them with a knife, and microwaved them while I heated the taco filling.

Sieglinde (German Butter) Potatoes

The buttery-tasting potatoes were delicious topped with our taco filling and condiments, and I served a friend's tasty bean salad (made with his home-grown beans) alongside.

This recipe, by the way, includes my recipe for making homemade red chile paste, which is very easy to make and can be stored in the refrigerator, in a sealed jar, for weeks.  

I love it when we can use up good food in a delicious and creative way!



Printable Copy (of both recipes)

BRYANNA'S EASY VEGAN TACO, TOSTADA, OR BURRITO FILLING
(From my book "Soyfoods Cooking for a Positive Menopause", slightly revised.)
© Bryanna Clark Grogan 2015
Enough for 12 tacos or tostadas, or 6 burritos.

If you package of taco shells in the pantry, or some tortillas in the refrigerator, this deliciously spicy, kids-of-all-ages-pleasing dinner won't take long.

Your choice of vegan "burger":
3 to 31/2 cups firm tofu, which has been frozen at least 48 hours, thawed, squeezed dry and crumbled
OR commercial vegan "hamburger crumbles" 
OR ground seitan 
OR reconstituted granulated textured soy protein (my favorite is So Soya+ Ground Veggie Burger, which is organic and kosher certified) 
OR the crumbs from Soy Curls (or crushed Soy Curls), reconstituted
Additional ingredients:
1/4 c. Bryanna's Red Chile Paste (see recipe below)
1 large onion, finely chopped
1 T. extra-virgin olive oil

Mix the vegan "burger" of your choice with the Red Chile Paste in a bowl, combining it in well.

In a large heavy skillet, heat the olive oil over medium-high heat, add the onion and sauté until it softens.  Add the "burger"/chile paste mixture and cook over low heat for about 10 minutes, adding a little water if it dries out too much.

Fill the heated taco or tostada shells, or warm soft wheat or corn tortillas-- we add shredded lettuce or cabbage, a good spicy tomato salsa, avocado, if we have it, and tofu sour creme.

Cooked pinto or black beans, or vegetarian refried beans, are optional.  You could also add some hashbrown potatoes and/or grated vegan "cheese", if you like.

BRYANNA'S RED CHILE PASTE
(From my book "Soyfoods Cooking for a Positive Menopause", slightly revised.)
© Bryanna Clark Grogan 2015
Yield: 1 3/4 cups

1/2 c. good-quality chile powder
7 T. red wine vinegar
2 T. dried red chile pepper flakes
4 vegetarian broth powder or paste (or enough for 4 cups liquid)
1 T. dark sesame oil 
1 T. unbleached flour or 2 tsp. rice flour
1 T. Marmite (or other yeast extract paste) OR 2 T. red miso 
1 T. water
1 T. salt 
6 cloves garlic, peeled
1/2 tsp. dried oregano 
1/2 tsp. ground cumin

Mix all of the ingredients in a food processor until smooth. Store in a sealed jar in the refrigerator.

Enjoy!

I made WAY too many mashed potatoes for Thanksgiving last weekend.  I ended up freezing a big bag of them, which I had never done before.  I was a little worried about freezing them, but I checked some cooking sites online and was assured that, though the liquid might separate from the solids (it did) and the solids might get a bit "grainy" (they did), they could be re-mashed when reheated and be as good as new.

So, the other night we wanted something lighter for dinner, like soup, and I wanted to use up at least some of those mashed spuds, so I decided to make a vegan and lower-fat version of something I've read about, but never tasted-- mashed or baked potato soup with cheddar cheese and bacon.  There are a zillion recipes out there for this soup, so it must be wildly popular, especially after holiday meals!

The usual recipes for this soup are, of course, laden with butter, cream, cheddar cheese (sometimes 1/2 a lb. in one recipe), and, quite frequently, bacon (the bacon fat being used to sauté the onions). What I had in mind was something, not only vegan, but much lower in fat than these recipes.

To begin with, I don't use vegan "butter" or even olive oil in my mashed potatoes. I use yellow potatoes, which have a lovely color and texture and some varieties even have a "buttery" taste. Yukon Golds are fine, and easily available, but our favorite is the German Butter potato-- Sieglinde or  Carola (German Butterball).  Fortunately, they are grown locally.  I generally steam them.  (You can either peel them before steaming, or run the potatoes under cold water and pull off the peels after steaming.) If I'm in a hurry and making a smaller amount, I peel and chunk them and microwave them in a covered microwave-proof casserole for about 10 minutes-- no water needed.  (This method saves energy as well as water and nutrients.) Then I mash them well (or run them through a potato ricer if I have time) and then beat in some soy milk (or other plant-based milk) and salt to taste until they are creamy. Believe me, these mashed potatoes  are delicious, and, if you or your guests insist on "butter" (like my homemade vegan palm oil-free "Buttah"), it can be added at the table individually. See: http://veganfeastkitchen.blogspot.ca/2008/06/how-to-make-fluffy-buttery-no-fat-vegan.html

Anyway, if you have leftover mashed spuds, I think you'll be pleased with this yummy way to use them up.


Printable Recipe

BRYANNA'S CREAMY, CHEESEY VEGAN MASHED POTATO SOUP
Serves 6 (Can be GF and soy-free, if you wish)

1  Tbsp olive oil
1 Tbsp dark sesame oil
1/2 a medium onion, chopped
2 cloves garlic, minced
5 cups cooked, peeled potatoes (made with about 2 1/2 lbs. potatoes [I prefer yellow]-- microwaved, steamed or baked)-- these can be leftover
Mashed with: 1 cup (approximately) soy milk or other plant-based milk and salt to taste
Extra-Tangy Melty Cheddah Cheeze Sauce:
1 cup water (OR use 1/2 cup water and 1/2 cup beer)
1/2 cup nutritional yeast flakes
2 Tbsp cornstarch
1 Tbsp white flour
(another option would be 1/4 cup very finely-ground oat flour instead of the starch and white flour)
1 tsp lemon juice
1/2 tsp salt
1 Tbsp tahini
Additional:
4 cups vegan "chickeny" broth (I like Better Than Bouillon No-Chicken Vegan Soup Base)
1  cup unsweetened vegan creamer (such as So Delicious Original Coconut Creamer) OR 1/2 cup each plant-based milk blended with 1/2 cup extra-firm silken tofu (or medium firm regular tofu)
Garnish:
vegan "bacon bits"
smoked paprika
chopped green onions (green parts only)

Sauté the chopped onion and minced garlic in the two oils over medium heat until soft OR microwave them with the oils in a microwave-safe pie plate or bowl with lid for about 4 minutes.

Mash the cooked potatoes with the soy or other milk.

Make the Extra-Tangy Melty Cheddah Cheeze Sauce: In a blender, mix all of the Cheeze Sauce ingredients EXCEPT the tahini until smooth.  Microwave in a 1-2 qt. microwave-safe batter-bowl or measuring pitcher on High for 2 minutes; whisk; microwave for 2 minutes agai and whisk.  OR Pour the blended mixture into a medium saucepan and stir constantly over medium heat until the mixture thickens.  Let bubble for 30 seconds, whisking vigorously.  Remove from heat.

Stir the tahini into the sauce.

Mix the Sauce in a large pot with the sautéed onions and garlic, the mashed potatoes, the creamer and the broth. Use an immersion blender right in the pot to make it smooth.  (Otherwise, you will have to blend the mixture together in a regular blender in two batches and return it to the pot.) Bring to a simmer, turn down and simmer, partially covered for about 10 minutes.  Add more vegan creamer or plant based milk if it's too thick for your taste.

Serves hot with plenty of vegan "bacon bits" on top and a sprinkle of smoked paprika and green onions.

Nutrition Facts
Nutrition (per serving, with no garnishes):
335 calories, 59 calories from fat, 6.9g total fat, Saturated Fat 0.87g, Monounsaturated Fat 3.02g, Polyunsaturated Fat 1.71g, Trans Fatty Acids 0g, 0mg cholesterol, 657.5mg sodium, 1550.9mg potassium, 58.1g carbohydrates, 6.2g fiber, 4.3g sugar, 12.3g protein.

Compare the recipe above with this fairly standard non-vegan version of the soup from http://www.midwestliving.com/recipe/soups/bacon-and-baked-potato-soup/ :
510 calories, 360 calories from fat, 40g Total fat, 23g saturated fat, 12g Monounsaturated fat, 2g Polyunsaturated fat, 188 mg cholesterol, 1056mg sodium, 610mg Potassium,  22g carbohydrates, 2g fiber, 2g sugar, 17g protein.

Enjoy!

My late mother-in-law, Ruth Stuhr Clark, was very fond of Hot German Potato Salad,which I had never heard of before I married her son, my late husband Wayne Clark. It just wasn't part of my mother's culinary repertoire. Ruth was half Irish and half German and from a very large family, so I'm sure she grew up with this tasty and economical dish, which utilized leftover cooked potatoes, with little bits of ham or bacon-- a good meal-stretcher!

Southern German Potato Salad ("Kartoffelsalat") is one of a number of warm (or room temperature) potato salads from various European, Balkan, Middle Eastern, and South American countries. The addition of ham or speck (German bacon) and the sweet-tart dressing differentiates it from the warm potato salad of other cultures, such as the Greek style, using olive oil and lemon, or the Sicilian version with green beans, red onion, olive oil and red wine vinegar.

Here's an interesting article about the spread of, acceptance of and even dependence on potatoes around the world, despite a great deal of early suspicion regarding this nutritious food from South America: http://www.history-magazine.com/potato.html

And here is my vegan version of Ruth's "Kartoffelsalat".

Printable Recipe

BRYANNA'S VEGAN HOT GERMAN POTATO SALAD
Serves 6

2 lbs thin-skinned red or yellow potatoes, peeled or unpeeled (your choice)
1 tablespoon dark sesame oil (this oil gives the salad a smoky, "bacon-y" flavor)
1 medium onion, minced (red onion is traditional, but I use yellow onion if that's all I have)
about 4 ounces vegan "bacon", thinly sliced (here's my favorite)
2 tablespoons flour
1/2 cup cider vinegar
1 cup of your favorite vegan "chickeny" broth (I like Better-Than-Bouillon No-Chicken Vegan Broth Base)
2 teaspoons unbleached granulated sugar
1 teaspoon celery seed
3/4 teaspoon salt, or to taste
freshly-ground black pepper to taste
1/2 cup minced fresh parsley
Optional: If you have some, top the salad with chopped chives

Cook the potatoes (whole or in large chunks) by either simmering in water or steaming until tender but still firm. Drain them, cool until you can handle them and slice them about 1/3 of an inch  thick.

In a large, deep skillet (preferably nonstick or cast iron), heat the oil over high heat. Add the onions and and sliced "bacon" saute until the onions start to brown a bit and the "bacon" gets a little crisp around the edges.

Sprinkle on the flour and stir it around a bit with a wooden spoon, then add the broth, vinegar, sugar, celery seed, salt and pepper. Stir-cook over medium heat until dressing is thick.

Add the potatoes to the skillet and gently fold everything together until coated. Cook gently until heated, and taste for salt and pepper. Sprinkle with the parsley and chives, if you have them.

Serve warm.

Nutrition Facts
Nutrition (per serving): 195.3 calories; 12% calories from fat; 2.8g total fat; 0.0mg cholesterol; 479.1mg sodium; 959.8mg potassium; 34.9g carbohydrates; 3.0g fiber; 2.3g sugar; 9.4g protein; 3.5 points.

Enjoy!

This salad is one of my favorite recipes from my book "World Vegan Feast", and a great one for any summer celebrations, picnics or potlucks. 

Happy Fourth of July to my American readers and friends!

Printable Copy
In a small bowl, combine the broth, oil, both vinegars, mustard, sugar, salt, garlic, and plenty of black pepper.  Whisk together to blend well, then the Dressing over the still hot potatoes.  Add the red and green onions, dillweed, tofu and vegan parmesan. Toss well to combine.  Cover and refrigerate until serving time.

         You'd better be really, really hungry before you eat a meal like this!  

I have to apologize for being so silent during the last two weeks!  I've been wanting to write this post on the new cookbook "Betty Goes Vegan" for a month, but life keeps getting in the way!  I've never met Annie and Dan Shannon, but what a dynamo pair they must be.  This project was a huge commitment (good thing there are two of them, is all I can say!) and they can be very proud of their achievement.

Their fun and slightly cheeky "Betty Goes Vegan" is not only a massive hit, but it's a massive collection (500 recipes) of comfort-food vegan dishes. For anyone who grew up in North America, with a Betty Crocker cookbook of some kind or other (perhaps a tattered and dog-eared one that belonged to your mother or grandmother; perhaps the 2010 version that the Shannons used for this project), this is nostalgia gone vegan.  The Shannons have perfected vegan versions of many all-American favorites, such as biscuits with  gravy, fried eggs (yes, indeed!), brisket and cabbage, German potato salad, Snickerdoodles, and crab cakes, plus numerous international recipes such as the "great English breakfast", Italian Wedding Soup, Ramen bowls, Caribbean black beans with rice, Paella, and lots more.  The dessert section is 100 pages alone! So many choices, so little time!

I wanted cook a whole meal from the book for this blog post, but it was very difficult to choose the recipes.  In the end, I decided to do a brunch menu-- the Denver Omelet (which was a favorite of mine as a teenager), the Creole Potato Wedges, the pillowy-soft-in-the center Garlic and Cheese Biscuits (see photo below).


For the vegetable dish to round out the meal I made the spicy, creamy Old Bay Coleslaw-- a real winner:

I had planned on doing a dessert, but, to tell you the truth, we wouldn't have been able to eat it! Another time (DH will be happy).

The meal was a huge success-- DH loved all of it and everything was quite easy to prepare.  And, honestly, your picky omnivore brother-in-law would be hard-pressed to find fault with this brunch! (That reminds me-- BGV would be a great gift for a new vegan or thinking-about-it friend or relative.) Here are two of the recipes I made from this fabulous addition to the vegan cookbook universe, courtesy of  Grand Central Publishing.

       Crispy-on-the-outside, creamy-on-the-inside Creole Potato Wedges and Old Bay Coleslaw with a creamy, spicy dressing accompanied the Vegan Denver Omelet.