© Bryanna Clark Grogan 2005 No reproduction of the following material without permission from the author.  If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe.  You are welcome to link to this page from your site.  Thanks! I AM NO LONGER PRODUCING THE VEGAN FEAST NEWSLETTER.  HOWEVER, BUT I HAVE  BACK ISSUES AVAILABLE FOR PURCHASE INDIVIDUALLY RIGHT NOW,  WITH MORE ISSUES TO COME, SO KEEP AN EYE ON THIS PAGE!       P. 2, Archives of Past Weekly Recipes (includes some pumpkin recipes)   P. 3, Archives of Past Weekly recipes (includes some halloween recipes)   P. 4, Archives of Past Weekly Recipes-- Christmas Season Recipes (including Thanksgiving, Hannukah, Kwanzaa and others)   P. 5, Archives of Past Weekly Recipes     (includes Robbie Burns' Night, Lunar New Year, Valentine's Day)   P. 6, Archives of Past Bi-Weekly Recipes (includes St. Patrick's Day,  Mardi Gras, Easter, Passover) P. 7, Archives of Past Bi-Weekly Recipes (includes Mother's Day, Father's Day) P. 8, Archives of Past Bi-Weekly Recipes (includes some Christmas recipes, Mother's Day, Lunar New Year)   P. 9, Archives of Past Monthly Recipes (summer recipes)   P. 10, Archives of Past Monthly Recipes       MONTHLY RECIPE ARCHIVES, P. 1       July 28, 2003 MIXED BAG OF RECIPES August 4, 2003 HOMEMADE COLD CEREALS   August 18, 2003  LOW-FAT SAUCES, DRESSINGS, AND DIPS FOR SUMMER VEGETABLES August 25, 2003  BELL PEPPER RECIPES   July 28, 2003   BRYANNA'S VEGAN COCONUT ORANGE MUFFINS These are one of my husband Brian's favorites!  They are reasonably low in fat, despite the coconut-- shredded coconut is surprisingly low in fat compared to coconut milk, and it's fiber-rich.    Makes 12       Preheat oven to 400 degrees F and grease muffin tin well.   Dry Mix: (mix in a medium bowl): 1 c. pastry flour (white or wholewheat) 1/2 c. wheat germ 1/2 c. wheat bran 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 3/4 c. unsweetened finely-shredded coconut   Wet Mix: (blend in blender): 1/2 c. orange juice 1/4 c. soymilk or other nondairy milk 1 medium organic thin-skinned orange (peel and all), cut up 1/3 c. applesauce 1/2 c. packed brown sugar (or Sucanat) 2 T. oil 1 T. ground flax seed   Pour the Wet Mix into the Dry Mix and stir very briefly. Spoon evenly into well-greased muffin cups. Bake 15 minutes. Cool in the pan on racks for a few minutes, then carefully loosen the sides with a table knife and tip on their sides to cool.     BRYANNA’S LOW-FAT AMERICAN POTATO SALAD Serves 6   This is nice and creamy and a bit yellow, like potato salad with eggs in it.  It’s adapted from a recipe in my first cookbook, The (Almost) No-Fat Cookbook, and it’s always a hit at summer potlucks.   2 and 1/2 to 3 lbs. red or white thin-skinned potatoes, cooked til just tender and peeled under cold running water 2-3 T. brine from a jar of dill pickles 1 recipe Tofu Mayonnaise 2/3 c. chopped dill pickle 1 small onion, minced 1 T. nutritional yeast flakes 2 tsp. prepared Dijon mustard 1 tsp. tumeric salt and freshly-ground black pepper to taste Optional:  1/2 c. chopped celery                   1/2 c. chopped red or green bell pepper                   chopped fresh dillweed or some dry dillweed to taste   Dice or slice the potatoes, as you prefer them.  While still warm, toss in the serving bowl with the dill pickle brine.   Mix in all the other ingredients, tasting as you go.  The salad  will need to be a bit runnier than you want it at first, but it soaks up the dressing and gets drier in the end.  So, make sure that it’s moist enough.  You can moisten it with more dill pickle brine, or just some white wine vinegar.  Cover and chill til serving time..     BRYANNA’S TOFU MAYONNAISE      makes a generous 1 and 1/2 c.       Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate.  I think it tastes quite rich enough as it is, but if you like, you can add a little extra-virgin olive oil.  This is very easy to make and much cheaper than the bottled variety.  I prefer it to the commercial tofu mayonnaise because I can make it with no sweetener in it, which I prefer.  You can add a touch of maple syrup if you like.   12.3 oz. pckg. extra-firm silken tofu 2 T. cider vinegar or lemon juice 1 and 1/8 tsp. salt 1/2 tsp. dry mustard 1/8 tsp. white pepper Optional: 1-2 T. extra-virgin olive oil             Note:  I don't care for sweet mayonnaise, but if that is what you prefer, add about 1 tsp. sweetener of your choice.   Combine the ingredients in a food processor or blender until very smooth.  Scrape into a clean jar, close tightly and refrigerate.  This will keep for about 2 weeks in the refrigerator.     BRYANNA’S SOUTHERN SWEET POTATO SALAD    makes 4 servings   This unusual recipe, made from high-fiber sweet potatoes, was adapted from one given to me by a Calgary resident at a dinner there where I was the guest speaker.  She said that she had adapted it from a recipe of Oprah Winfrey’s!   2 large (orange-fleshed) sweet potatoes ( about 1 and 1/2 lbs. total) 1/2 to 3/4 c. chopped toasted pecans 1/2 c. thinly-sliced seeded red bell pepper 1/2 c. well-drained crushed canned pineapple (canned in juice) 1/4 c. coarsely-chopped celery 4 green onions, chopped   Dressing: 2 T. vegan mayonnaise (Vegannaise, or use my  recipe for Tofu Mayonnaise ) 2 T. extra-virgin olive oil 2 T. fresh lemon juice, or to taste 1 T. Dijon mustard (or a hotter mustard, if you prefer) 1/2 tsp. salt, or to taste lots of freshly-ground black pepper (coarse grind) chopped green onion or chives for garnish. TO COOK THE SWEET POTATOES: Steaming: You can steam small chunks of sweet potato in a metal steam basket in a covered pot over boiling water for about  12 minutes, OR   To Pressure-Cook: sweet potatoes can be cooked in a metal steam-basket for 5 minutes at high pressure (15 lbs.).  Release pressure under running water.  When cool enough to handle, peel off the sweet potato skins and discard.      Microwave Option: Peel the sweet potato and cut into 1" pieces.  Place in a Pyrex pie dish with 2 T. water, cover with a plate and cook on HI for about 4 minutes. Note: I have given conservative cooking times for the sweet potato—you may have to cook them a minute or 2 longer.  But they should not be mushy for this recipe—they should be tender, but firm.   In a small bowl, whisk together the dressing ingredients and set aside. Cut larger chunks of sweet potatoes into 1” chunks, after peeling.  Place them in a serving bowl, along with the pecans, pineapple, pepper, celery, and green onion.  Add the dressing and mix gently, until evenly coated.  If there doesn’t seem to be enough dressing, you can add a little of the pineapple juice, or more mayonnaise.  Taste for lemon juice, salt and pepper.   Cover and refrigerate until serving time, and sprinkle with chopped green onions or chives.     BRYANNA’S EASY LOW-FAT LIME OR LEMON “SHERBET”   Makes about 6 c. The whole recipe contains only about 850 calories!  Refreshing and delicious!   1/ 355 ml (about 12 oz.) can frozen concentrated lemonade or limeade (you can buy organic brands of this) 12.3 oz. box extra-firm silken tofu 2 c. water about 1/2 c. white beet sugar or very light unbleached sugar—to taste pinch salt 2 tsp. vegan kosher jel OR 1/2 tsp. agar powder          OR 1 T. agar flakes   Blend the lemon or limeade in a blender with the tofu, water, sugar and salt until very smooth.  Pour 1/2 c. of the mixture into a small pot or microwave-proof  bowl.  Sprinkle the jel or agar over it and stir in.  Let stand for a few minutes.  Then, heat over high heat, stirring constantly, until boiling, or microwave until it boils.    If using kosher jel, it should be removed from the stove or microwave as soon as it comes to a boil.   If using agar, simmer the agar powder for 1 minute, the agar flakes for about 5 minutes.    Pour the mixture back into the blender, scraping the bowl with a rubber spatula.  Blend briefly.  Freeze according to your ice cream machine’s directions.

August 4, 2003 HOMEMADE COLD CEREALS I used to make these when my kids were small and we were pretty broke-- they were good! The flakes are particularly good if you have your own freshly-ground wheat flour.   Allergy Note:  I have not tried all of these with other types of wholegrain flour, but it’s worth experimenting.   Photo courtesy of John Kelly Photography.   BRYANNA’S SUPER-SIMPLE WHEAT FLAKES   These are unsweetened.   Simply mix together equal amounts of wholewheat flour and water, with a pinch of salt.   Pour 1/4 cup of this mixture onto an oiled cookie sheet (one with sides) and tilt the sheet to get a film coating all over.   Bake at 375 degrees F, in the middle of the oven, for 15 minutes-- but watch carefully for burning.   Remove from the oven and carefully remove the cracker-like stuff from the pan with a spatula.   Repeat with the rest of the batter (it helps if you have a big oven and 4 cookie sheets!).   When cool, break into flakes and store airtight.     BRYANNA’S MORE SOPHISTICATED WHEAT FLAKES   2 c. wholewheat flour 1 tsp. salt (or less) 1 T. brown unbleached sugar or Sucanat (dehydrated sugar cane juice),        or molasses or maple syrup 1 c. each non-dairy milk and water   Mix everything together and spread very thinly on 3 oiled cookie sheets. Bake at 350 degrees F for about 15 minutes. After 10 minutes, if the top isn't browning much, loosen the whole thing with a spatula and flip it over. If it doesn't seem completely crisp after 15 minutes, turn off the oven and leave the door open a crack. Let it dry out til it's easily crushed. Cool and break into flakes. Cool completely before storing airtight.     BRYANNA’S CRUNCHY CRUMB CEREAL (This is sort of like "Grapenuts".)   This is the ultimate in thrift and surprisingly good!   Simply grind up stale wholegrain bread or muffins into crumbs (use a food processor, food grinder, or food mill) to make 4 c. of crumbs.   Toss with 1/4 c. maple syrup or frozen (thawed) apple or white grape juice concentrate (or fruit concentrate syrup).   Spread in an oiled shallow baking pan and bake at 350 degrees F for 20 minutes, or til lightly browned.   Turn the oven off and leave the door open a crack, and leave the cereal in there to dry out as the oven cools off. When completely cool, store airtight.   BRYANNA’S HOMEMADE "GRAPENUTS"-STYLE COLD CEREAL   1 and 1/2 c. wholewheat flour 1/2 c. wheat germ 1/2 c. Sucanat (dehydrated sugar cane juice) or brown sugar 1/2 tsp. baking soda pinch salt 1 T. lemon juice and soymilk to make 1 c.   Mix the ingredients and spread out on one lightly-oiled cookie sheet (with sides). Bake at 350 degrees F for about 25 minutes. Allow to dry out in the turned-off oven as directed in the recipe above. Grind chunks of this in a food processor, food grinder or food mill. If it's not crisp enough after grinding, spread on cookie sheets and crisp in a 250 degree F oven. Cool completely and store airtight.   BRYANNA’S MICROWAVE FAT-FREE MAPLE-COCONUT GRANOLA   From my book "The Fiber for Life Cookbook" .  makes 3 and 1/4 c.     (soy-free and can be wheat-free)   It’s difficult to make fat-free granola in the oven, because it dries out.  The microwave works perfectly for this, and it’s possible to make small batches.  I avoided granola for years because of the high fat content, until I devised this easy recipe.  It’s far cheaper, and more nutritious, than commercial low-fat varieties.   2 c. oatmeal (or other rolled wholegrain cereal) 3/4 c. wholewheat or other wholegrain flour (can use 1/2 c.flour and 1/4 c. wheat germ, if you prefer) 1/2  c. bran (wheat, oat, rice) 1/3 c. maple syrup 1/4-1/2 tsp. cinnamon 1/4 tsp. each salt and coconut extract Optional: 1/2 c. dried fruit                 1/2 c. chopped nuts, seeds,  or unsweetened shredded coconut, or a mixture                                                                                                               Mix well with fingers.  Spread evenly on waxed paper on the microwave carousel (this amount is for a large microwave).  Cook on HI for 3 minutes.  Stir and spread out evenly again.  Cook on HI 3 minutes.  Let stand 3 minutes.  Add the optional dried fruit, if you like.  When completely cool, store airtight.   Without fruit, this makes a good nut substitute for low-fat baking.   VARIATION:   ORANGE-NUT GRANOLA:   Add 3 T. unsweetened shredded coconut and 1/3 c. chopped nuts to the uncooked mixture.   Instead of the 1/3 c. maple syrup, use 1/4 c. frozen orange juice concentrate and 2 T. maple syrup.  Add 1/2 tsp. orange extract, along with the other flavorings.  Use 1/2 tsp. cinnamon.  BRYANNA’S BIRCHER MEUSLI     Serves 4     (can be wheat-free and soy-free) From my book "The Fiber for Life Cookbook" .   Bircher Meusli was invented by a Dr. Bircher in Switzerland as a nutritious, raw, but digestible breakfast cereal.  You can buy expensive commercial versions, but the original is cheap and very easy, as long as you remember to start the night before.    The night before, soak in a bowl overnight in the refrigerator: 1 and 1/2 c. rolled oats (or other rolled wholegrain cereal) 1 and 1/2 c. nondairy milk                                                                                                               Just before serving, add: 2 T. wheat bran or raw wheat germ (or use rice bran or corn germ) 2 T. currants, raisins or other dried fruit 1/4 tsp. salt 1/4-1/2  c. chopped toasted almonds, filberts (hazelnuts) or sunflower seeds 2 shredded unpeeled apples (preferably unsprayed) 3 T. lemon juice maple syrup to taste   Serve with non-dairy milk, soy yogurt, maple syrup or  unbleached brown sugar ( or Sucanat) and more fresh fruit (such as berries), if desired.   FOR ONE SERVING:   Use 6 T. oatmeal; 6 T. non-dairy milk; 1 tsp. bran or wheat germ; 1 tsp. dried fruit; pinch salt; 1 T. chopped nuts;  1/2 small apple, shredded; 2 and 1/4 tsp. lemon juice

August 12, 2003 SUMMER DESSERTS        BRYANNA'S VEGAN KEY LIME PIE   one 9" pie No pudding mixes needed!   Note: I have found that most bulk graham cracker crumbs do not contain honey, butter or any other animal product.   Crumb Crust: 1 c. graham cracker or vegan vanilla cookie crumbs OR finely-crushed crispy cereal 2 T. melted vegan margarine (Earth Balance is a really good one) 1 T. maple syrup or other syrup   Mix the ingredients well and press into a 9" pie pan, evenly (won't go up the sides all the way-- if you like more crust, make 1 and 1/2 times the crust recipe).   Bake at 350 degrees F for 12 minutes, OR microwave at 50 percent power (I have a 900 watt oven) for 2 minutes. Cool thoroughly before filling.   Fillling: 1/2 c. plus 2 T. raw cashews 12.3 oz. box extra-firm silken tofu 2 T. lemon juice grated zest of one large lemon or key lime, or 2 little limes, or 1/2 and 1/2 pinch salt 3/8 tsp agar powder (OR 2 and 1/4 tsp. flakes) (see note below recipe if you wish to use kosher jel instead of agar) 1/4 c. cold water Optional: 1/4 tsp. Spanish saffron or a tiny pinch tumeric (this is for color only) 3/4 c. light unbleached sugar or white beet sugar 1/2 c. key lime juice OR 1/4 c. each regular lime and lemon juice non-dairy whipped topping    Grind the cashews as finely as possible in a dry food processor. Add the tofu, 2 T. lemon juice, zest and salt. Process for several minutes (be patient!), until it is quite smooth.   Now, soak the agar in the cold water for a few minutes, in a small pot or a microwave-proof bowl. Then cook it, stirring, over medium heat til dissolved, or microwave it in 2 /30 second intervals (stir after first one). Add the sugar to the hot mixture and stir til the sugar dissolves. Scrape this carefully into the mixture in the processor (try to get it all with a rubber spatula), and add the key lime, or lime and lemon, juice. Process until well-blended.   Pour this immediately into the baked, cooled crust. Refrigerate for at least 3 hours.   Serve with non-dairy whipped topping.   NOTE: IF YOU PREFER TO USE KOSHER JEL instead of agar, use 1 and 3/4 tsp. kosher jel and blend it in the blender or with a hand immersion blender with 1/4 c. HOT water (with the saffron, if using), rather than starting in cold water. It doesn't need to be cooked. Add the sugar and blend until it dissolves, then proceed with the recipe. Note: Kosher jel takes alot longer to gel than agar-- let it chill for 8-12 hours before serving.     VEGAN WHIPPED TOPPINGS:     BRYANNA’S BEST TOFU WHIPPED CRÈME  makes about 1 and 3/4 c.   This is so simple and good! Be sure to let it refrigerate for at least four hours before serving, so that it “sets up” nicely. This is like a softly-whipped cream and doesn’t separate!   Note: To stabilize further, dissolve 3/4 to 1 tsp. vegan kosher jel in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then  whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)   Note on calories and fat: cashews give a rich flavor, have some thickening qualities, and save about 280 calories for the whole recipe.  (1/4 c. cashews contains about 200 calories; 1/4 c. oil contains about 480 calories.)               1 and 1/3 c. soft tub tofu (water-packed in plastic tub) 1/4 c. melted Earth Balance Natural Buttery Spread          OR 1/4 c. oil OR 1/2 oil and 1/2 melted Earth Balance          OR 1/4 c. raw cashews, ground very fine in a food processor or coffee grinder 3 T. very light granulated unbleached sugar or white beet sugar          OR 3 T. maple syrup  (this will make it a little softer) 1 and 1/2 tsp. vanilla 1/2 tsp. lemon juice Optional: (if not using Earth Balance) pinch salt Optional: 1 T. of your favorite liqueur   Place all of the ingredients in a blender or food processor and blend for several minutes, or until very smooth and fluffy. Scrape into a small bowl, cover tightly and refrigerate for at least four hours before serving. This will keep for several days refrigerated.   NOTE ON TOFU: The measurement for the tofu was determined by the size (actually, 300 g) that soft water-pack tub tofu comes in in my area. DO NOT use silken tofu (Mori-Nu in the asceptic boxes)  for this recipe (there is another recipe using silken tofu below). Use the freshest available soft water-pack tub tofu (and be careful that it’s not “dessert” tofu, which has sugar added).   NOTE ON EARTH BALANCE:  This is a vegan “margarine” that cantains no hydrogenated fats, and is made from all expeller-pressed oils.  It also tastes great—buy in health food stores.     *************************************     BRYANNA’S TOFU WHIPPED CRÈME  MADE WITH SILKEN TOFU     makes about 2 c. If you can’t find soft water-pack tub tofu, try this recipe—it’s also very good.   Note: to stabilize further, dissolve 1 to 1 and 1/4 tsp. vegan kosher jel in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then  whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)   1 (12.3 oz.) box extra-firm silken tofu (like Mori-Nu brand, in asceptic box) 1/3 c. oil OR melted Earth Balance, or a combination 1/4 c. maple syrup OR very light granulated unbleached sugar or white beet sugar 1 T. soymilk 1 and 1/2 tsp. vanilla 1 tsp. lemon juice Optional: (if not using Earth Balance): pinch of salt Optional: 1-2 T. of your favorite liqueur   Whip ingredients together in food processor until very smooth.  Refrigerate for several hours before serving.     BRYANNA’S CRISPY WRAPPED BAKED BANANAS WITH VANILLA “ICE CREAM”    Serves 6 Adapted from a recipe in my book, “The Almost No-Fat Cookbook”.             These are very easy to make, and the contrast between the hot, crispy baked bananas and the cold, creamy non-dairy vanilla dessert is delicious!  Note:  serve immediately after baking.   3 whole sheets of fillo (phyllo, filo) pastry, thawed and cut in half vertically (keep well-covered) Note: Fillo Factory makes organic wholewheat, unbleached and spelt fillo 6 medium ripe bananas, peeled and brushed with lemon juice 2 T. Sucanat or brown sugar 1 and 1/2 tsp. coconut extract OPTIONAL: a sprinkle of grated unsweetened coconut) Melted Earth Balance (or other good-tasting vegan margarine) commercial low-fat non-dairy vanilla frozen dessert (such as Soy Dream, Soy Delicious or Tofutti Premium)   (For a low-fat dessert, use apple juice instead of margarine and serve the dessert immediately, or it will not be crispy)   Preheat the oven to 400  degrees F.             To make each wrapped banana, place 1 banana at the bottom (short end) of 1 half of a fillo sheet and sprinkle the banana with 1 tsp. of Sucanat or brown sugar and 1/4 tsp. coconut extract.  Roll the dough over it once, then fold in the outer edges and keep rolling away from you.  Place the wrapped bananas on a lightly-greased cookie sheet and brush the tops with melted Earth Balance (or apple juice).  Bake for 15 to 20 minutes, or until golden and crispy.  Serve immediately with a scoop of the frozen dessert on each plate.       BRYANNA'S VEGAN "BUTTERED" RUM CHEEZECAKE   one 9-10" cheesecake This scrumptious dessert is adapted from the cheezecake recipe in my book “Soyfoods Cooking for a Positive Menopause”.                        Crumb Crust: Use your own recipe for a crumb crust, the one above, OR this one: 1 c. dried or toasted breadcrumbs 3 T. brown sugar 2 T. melted Earth Balance   Filling: 2 (12.3 oz.) boxes extra-firm silken tofu 2/3 c. raw cashew pieces, ground finely in a mini-chopper or coffee/spice mill 3/4 c. light unbleached sugar or white beet sugar 6 T. rum OR 1 T. rum extract plus 5 T. white grape juice or apple juice 3 T. lemon juice 2 T. cornstarch 1/2 tsp. salt   Butterscotch Sauce: 1/3 c. corn syrup or brown rice syrup 1/2 c. plus 2 T. brown sugar 2 T. Earth Balance 1/8 tsp. Salt 1/3 c. rich soymilk OR organic soy creamer 1/4 tsp. vanilla extract   Toppings: Tofu Whipped Creme 1/2 c. raisins plumped in 2 T. rum OR 1 tsp. Rum extract plus 2 T. white grape juice or apple juice (optional) toasted pecan halves 2 ripe broiled bananas (peel, cut in half lengthwise, sprinkle with brown sugar and broil until sugar is bubbly) (optional)   Preheat the oven to 325 degrees F.             Mix the breadcrumbs with the brown sugar and melted Earth Balance and press onto the bottom of a lightly-oiled 10" round cake pan or 9" spring form pan.             Place the filling ingredients (make sure that the cashews are ground as directed) in a food processor or blender and blend until very smooth (be patient).  Pour into the crust.  Bake 60 minutes, or until the filling is set and slightly cracked around the edges.  Cool on a rack, then refrigerate for about four hours before serving.   To make the sauce, bring the syrup, brown sugar, Earth Balance and salt to a boil in a heavy saucepan and boil over medium heat, stirring constantly, until the consistency of heavy syrup.   Remove from heat and cool a bit.  Heat the soymilk or creamer just until warm.  Whisk into the syrup along with vanilla.  If you like, add the plumped raisins to the sauce.   To serve, top each serving of cheezecake with some of the sauce and sprinkle with toasted pecans.  If you like, top the cake with the broiled bananas, cut into slices, before topping with the sauce.  Serve with or without the whipped topping.   BRYANNA’S VEGAN SOUR CRÈME RHUBARB-ORANGE PIE Makes one 9-10” pie.   Really good!   One crust pastry for 9-10” pie   4 c. rhubarb, diced 1 and 1/2 c. sugar (white beet sugar or light unbleached cane sugar)