I’ve been a fan of Bryanna Clark Grogan forever. Really. She is one of my food idols. In my opinion, this new book is long overdue. Or maybe it’s just that I so eagerly anticipated it. It was worth the wait.
Bryanna has a wealth of knowledge and a natural tendency toward teaching. Not only does she share her techniques (always inspiring), but in this book she shares her wonderful passion for global cuisines. Each recipe has a notation of it’s origin and many include mini histories of the dish. The book is well-organized with chapters on ‘munchies’, soups, salads, comfort foods, and many more. With over 200 recipes from 50 countries, the sampling here has barely scratched the surface. But that’s ok, because the book is also going to be featured for an upcoming Vine and Dine.
Knowing that Bryana takes seitan to all new heights, of course I had to try some recipes that feature it. Here’s what I’ve made so far:
All in all, Bryanna knows her stuff and this book drives it home. This would be a fantastic addition to any cook’s library.
If you haven’t gotten a copy yet (and you really should!), here’s a chance for you to win a copy. One lucky reader has a chance to win a copy of World Vegan Feast, thanks to Vegan Heritage Press, who also published American Vegan Kitchen. For this contest, American mailing addresses only. To enter, all you have to do is comment on this post telling me one dish you made over the holidays that you really liked. That’s it! The winner will be chosen early next week using random.com. Good luck! Be sure to check back for the Vine and Dine recipes, too.
Oh, have you seen the new recipe over at Vegans on the Move? Join us!
Also, I have a new facebook page. Please come find me!
Happy January!
76 Comments
Macaroni and Cheese from Vegan Comfort Foods as well as the Boston Cream Pie from Vegan Pie in the Sky!
Both were delicious.
I love Bryanna! I made a sweet potato casserole for a xmas potluck that was pretty good…
xo
kittee
Rich chocolate mousse made with none other than sweet potatoes – incredible texture -seriously.
I made soynog cupcakes. Woo!
This is such a great contest-thanks for hosting it, Tami! Over the holidays, I introduced my parents to pho.
Hooray! Those photos look DELICIOUS.
Autumn Latkes from Veganomicon. A Thanksgiving staple.
Everything looks delicious!
I made Cosmo’s Apple Pie from Vegan Pie in the Sky. I’ve never been a big fan of apple pie, but this one was excellent.
I made chocolate-peppermint krispy treats with candy cane Jo-Joe’s and they were spectacular!
I already have World Vegan Feast, and also I live in Canada…but re the seitan, did you try Bryanna’s slow-cook method? I haven’t yet, but it intrigues me. How in your opinion did it measure up to other seitan recipes you’ve tried/invented? Of all people, I’d think you should know!
I’d love a chance to win. I made maple/tahini-roasted brussels sprouts that my mom insisted on keeping the leftovers of! Sign of a winner.
I made Growing Up Vegan’s Iced Candycane cookies, except I skipped the icing and candy canes, and dumped a goodly amount of peppermint extract into the cookie dough. Finally used my Chanukah cookie cutters, and they were not only adorable, but so so good. I tend to get excited about making things, but then I don’t eat my own baking – I’m more about the making it than the eating it, but these…I’m hard pressed to limit myself to, oh, four at a time. ;p
http://growingupveg.blogspot.com/2011/12/chocolate-candy-cane-cookies.html
I made the blueberry macadamia nut biscotti from Quick and Easy Vegan Bakesale for xmas gifts. It was so easy and delicious!
Hands down, Bryanna is the best vegan cookbook author, and this latest collection of incredible recipes is one of her absolute best! Don’t wait to win this book, go out and get it!
I would love to win this cookbook. I didn’t cook much over the holdiays but did make some maple roasted veggies.
It was Hanukkah! Latkes, latkes, latkes!!!! And for a change sweet potato gnocchi with sundried tomatoes, spinach and vegan cheese sauce. Yummy….
We made a Thai Madsuman curry and it was delicious
We made lentil burgers with potato and sweet potato fries. A little bit of comfort food amid the hectic holidays….
my nine year old daughter and I made yams and sweet potato a bit of earth balance a shot of maple syrup a touch of brown sugar and ginger..my favorite part was her filling up her plate over and over w/ them saying they were the best thing ever!
How do I not own any books by BCG? Craziness! I made some Fronch Toast with an apple cinnamon topping on Christmas morning that was quite tasty if I do say so myself.
I made the vegan Pumpkin Cinnamon Rolls from Vegetarian Times and also made your “No Tuna Casserole” from American Vegan Kitchen!!!!
Butternut squash mac and cheese!
I made a really great vegan herbed dressing with mushrooms, artichokes, bell peppers, celery& onions. ^_^
I made fig/pecan stuffed acorn squash from ‘Celebrate Vegan.’ Delish!!
Lentil “beef” stew using Gardein “beef” and crusty whole wheat bread. De-lish!
I think Bryanna is amazing, and is a role model for many. From sharing recipes to advise, this woman has heart for sure. And great taste buds for sure.
I love the new book. Just wish the layout was a bit less “busy” and that it was one recipe per page(s) but that’s just me…
(Please do not include this post in the contest)
Over the holidays I made the lentil and veggie soup from Appetite For Reduction and I though it was fantastic! Not particularly something you think of when you say holiday, but oh well.
I made Mama Pea’s black bean soup. Simple. And delicious.
Thanks!!
I made Viva Vegan Ropa Vieja, Venezuelan Black Beans, Yellow Rice, Platanos Maduros, Micheladas and Mojitos. It was quite ambitious for me.
a pot pie with onions, mushrooms, dried cranberries, walnuts, spices and a top crust…pure invention!
Veg News mac n’ cheese!
I made your cheesecake from AVK and it was terrific. My husband was prepared not to like it and ate several pieces of it!
I made your Brewpub Tater Tot pie….making my mouth water as I write…soooooo good. Also the beer-battered onion rings which are a big hit at my house.
Maple Pecan Pie from Vegan Sky in the Pie was a huge hit with the whole family
I made a roasted brussels sprout and almond pasta that was quite good over the holidays.
gosh, I made a ton of good dishes over the holiday break. my favorite though, since I only eat it once a year, is vegan spinach dip. yum.
I made lots of brussel sprouts and I had chili most nights
I made green bean casserole from scratch; it’s a family favorite. The recipe is from Bryanna Clark Grogan’s website from years past.
I made the cauliflower biscuit bake from VCON – it’s a tradition now.
Over the holidays I had made many things, but one that really stands out was a pasty style pot pie. It had the pasty ingredients like rutabega, carrot, potato, and peas but it also had some lentils and mushroom sauce inside, all baked in a pie crust I made. It was a hit.
I made a really great saltine cracker chocolate toffee recipe for gifting!
I tested the perfect baked tofu recipe and now I keep making it to have on hand as a snack.
I made eggplant Parmesan! It is a staple!
The holidays were such a whirlwind. I felt like I lived in the kitchen (always a good thing). One of our family dinners I made my Gourmet Pasta recipe, an AVK inspired version of lasagna and Vegan Diner Mint Chocolate truffle pie. NYE was unbelievable. I’m posting all four course on my blog this week.
I totally want this book for Vine and Dine! I don’t have it yet.
It wasn’t a very “holiday dish” but I loved lentil potstickers that I had as an app at my mother’s house. Yum!
Bryanna is so awesome.
I’m still working on finishing the big pot of black eyed peas and collard greens that I made on the New Year.
Thanks for having this contest!
I made Eggplant Parmesan from La Dolce Vegan, by Sarah Kramer. Double YUM!
I made individual pies in my babycakes cupcake maker with leftover veggies and gravy from a tofurkey roast!
We had a ton of delicious dishes over the holidays, but I think the best thing (by merit of just being a fun combination) was a batch of cranberry oat bars made with leftover cranberry chutney from Christmas dinner. Yummm.
I made my favorite sweet potato dish with cashews, ginger and fresh cranberries.
Scratch-made macaroni and cheese (Almond milk Bechamel sauce Seasoned with nutritional yeast, ground mustard, paprika, salt & pepper + Cheddar Daiya)
The biggest hit was the Smlove pie from Veganomicon – I took it to a party and the hostess accidentally inhaled like a quarter of it before bringing the desserts out.
I made a Leek and Bean Cassoulet with Biscuits–delicious, comforting winter food!
We made a curried tofu, mushroom and broccoli casserole that was superdelicious!
Michelle W says: we made a crustless, vegan and gf pumpkin pie. YUM!
I made garlic-parsley potatoes as part of Christmas dinner. Boiled the potatoes, sauteed lots of garlic in lots of Earth Balance, then tossed it all together with fresh parsley, salt and pepper. So good!
I made a butternut squash, chickpea, wild rice pilaf that was fantastic!
We make a 3-layer bean dip in place of turkey. I wanted to start up a new tradition and it works. I do it every year for Thanksgiving, Christmas, and New Years. It’s the only time I make it. And, we get healthy corn chips to go with it. First layer is green chile lime or zesty salsa refried beans, then guacamole (be sure to include lime or lemon so it doesn’t go brown), then tofu sour cream with enchilada seasoning added which gives an rustic color, then chopped olives, green onions (never tomatoes – they spoil fast)
Every year, I make a Christmas bark using dark chocolate, Trader Joe’s Candy Cane Joe Joe cookies, pretzel chips, cocoa nibs and some crushed candy canes. We gave some to my son’s teachers and administrators. Everyone loves it!
pumpkin cinnamon rolls—yummmmmmm!
Courtney
pretty tofu lasagna roll ups.
acyuskaitis@aol.com
This year we made all our holiday dinners from Bryanna’s (almost) No Fat Holiday Cookbook. Tofu “Turkey”, potato latkes, Seitan Roast, vegetables and a terrific Steamed Ohio Pudding with Brany Sauce. It was our first vegan holiday and it was the best…food wise!
that was Ohio Pudding with Brandy Sauce!
Hi! Over the holidays, my favorite dish was a sweet potato casserole that had cardamom and coconut milk – a nice twist from the traditional super sweet kind. Our Diri Kole (traditional Haitian rice/beans dish) was pretty delish too!
I made a vegan pecan pie found on a vegan site as well as a pumpkin chocolate loaf. Both were delicious and free recipes from fellow bloggers. I would love to have this cookbook, I just saw how Sauerkraut is so good for you and I’d love to make the kraut and seitan recipe.
I made vegan eggplant rollatine and it was a huge hit!
I made vegan chocolate chip cookies over the holiday.
i made a massaged kale salad that is amazing! i’ve continued to make it about once a week!
I made Sweet Potato Pie with an Oat-Date crust that I cribbed from The Witchy Kitchen blog. Otherwise, I steamed a lot of broccoli and ate it with white beans and ume plum vinegar on a wild rice/kamut blend.
I made New Orleans style stuffed eggplants and not-so-dirty rice featured on Fat Free Vegan: http://blog.fatfreevegan.com/2006/08/stuffed-eggplants-and-not-so-dirty.html
The recipe is out-of-this-world delicous!
Oh this sounds wonderful! I made some vegan eggnog pita french toast on Christmas morning and it was a big hit.
Brussel sprouts with a mustard dressing.
I made New Year’s Eve Red Quinoa and Black-Eyed Peas Salad. Delicious, healthy, and good luck.
I made a vegan vegetable/seitan pot pie.
I made the crusty artisan bread – it was fantastic! We had been looking for a way to make bread like restaurants do and this is it!!! Thanks!!
Too bad! I’m in Canada:) But I enjoy your site anyway