FOUR ISSUES ARE NOW AVAILABLE-- 21 MORE TO COME!

UPDATE: HOLIDAY ISSUES NOW AVAILABLE!

Links to photos, recipe lists, and ordering of available issues:

APRIL/MAY/JUNE 2008 (FINAL ISSUE)

JAN/FEB/MAR 2008 

Holiday Issues:

OCT/NOV 2004
(This issue also contains my sliceable, meltable vegan cheezes, and puffy vegan omelet.)

OCT/NOV/DEC 2007
(This issue also contains my Vegan Salami recipe and gluten-free dessert options.)

As you probably know, I published the Vegan Feast Newsletter for about 5 years-- 25 issues in total.  I stopped publishing for various reasons, in the spring of 2008.  The newsletters are long (between 50 and 75 pages, on average), with lots of recipes and color photos, as well as some articles, and many links and other information.  I am now making them available to purchase on a single issue basis for $5 per issue (US or Canadian) via Paypal.
 
It is going to take me some time to get each issue updated and listed (with photos) on this page, so you can see what recipes are included. About 8 issues still have to be made into pdf files. There are 25 issues in total, and I have started with the two latest issues, plus an older issue with some important recipes.  I also have to go through the issues and ascertain whether I need to send along some extra recipes with the file when you purchase it, because some recipes contain component recipes that are referenced from another issue.

IMPORTANT: When you pay via Paypal, I will be notified, and I will email you the issue, or issues, you purchased, as a pdf file.  SO, IF THE EMAIL YOU USE FOR PAYPAL IS SOMEONE ELSE'S, OR ONE THAT YOU SELDOM USE, PLEASE BE SURE TO EMAIL ME AND LET ME KNOW WHERE TO SEND IT!  OTHERWISE, I WILL JUST SEND IT TO THE ADDRESS PAYPAL PROVIDES ME WITH!

In fact, the safest thing to do is email me (at bryannasveganfeast@yahoo.com) as soon as you make the purchase, giving me the correct email address, and also your mailing address, just in case I have trouble getting through to your email.  This did happen occasionally when I was emailing the password for the newsletters, and I would snail-mail the password to the person if I just couldn't get through.  At least, then,  I could let you know that I have tried to email the file to you and then we can figure something out.  (Sometimes you just need to add my email address to your Contacts or Address Book and that will fix the problem.  Or you might have to contact your email provider to see what is blocking me.)  This does NOT happen often, but better to be safe than sorry!

Thank you for your interest!

APRIL MAY JUNE 2008 VEGAN FEAST, FINAL ISSUE
Vol#5, Issue #4-- $5 (US or CAD)

 RECIPES

Basics
*SUISSE MELTY CHEEZE 

*BEEFY SEITAN STEAKS (a slow-cooker recipe and a WW Core Plan Recipe)
*HOMEMADE CHINESE VEGETARIAN MUSHROOM "OYSTER" SAUCE (ALSO KNOWN AS "VEGETARIAN STIR-FRY SAUCE")
*SEITAN "SCALLOPS" AND "CLAM MEAT"
   
*VEGAN "FISH STOCK"


Breakfast (both recipes 100% whole grain)
*VEGAN ORANGE-CRANBERRY-PECAN MULTIGRAIN "BUTTERMILK" PANCAKES
                                                         
*VEGAN ORANGE-CRANBERRY-PECAN MULTIGRAIN "BUTTERMILK" WAFFLES

Desserts and Baking
*"ALMOND MACAROON" CRUMBS
*ALMOND-MANGO TRIFLE WITH INDIAN SPICES
                                                        
*GROWN-UP NANAIMO BARS!

*PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKES
                                                                   
*REALLY GOOD BLACK BEAN BROWNIES!

*TEXAS CHILE BROWNIES
                                                                 
*VEGAN NAAN (INDIAN FLAT BREAD)

 
Article:
HOW TO HAVE YOUR (CHOCOLATE) CAKE AND EAT IT, TOO
 
Mains
*ANGEL HAIR PASTA WITH VEGAN "SCALLOPS" AND EDAMAME
                                                                    
*CARBONNADE WITH SEITAN OR TVP (FLEMISH "BEEF", BEER AND CARAMELIZED ONION STEW)

*CHEESY GRITS AND SWEET POTATO GRATIN WITH ARUGULA
                                                           
*FRIED SEITAN "SCALLOPS" ON ASPARAGUS WITH LEMON-GARLIC SAUCE

*FUSION NAAN PIZZAS WITH INDIAN TOMATO SAUCE WITH PEAS, ARUGULA, VEGAN MOZZA, AND CRISPY BROWNED ONIONS
                                                                
*GREEN "CHICKEN" CURRY ON ROASTED SWEET POTATOES

*HOT AND SPICY BLACK-EYED PEAS WITH VEGGIE PEPPERONI
                                                                  
*ITALIAN VEGAN PASTA WITH WHITE "CLAM" SAUCE

 
Readers' Recipes
VAL'S VEGAN WON-TONS
                                                                   
Sides, Salads, Miscellaneous
*FRENCH BEEF DIP SANDWICHES

*INDIAN-SPICED LENTIL SALAD
                                                               
*NEW AND IMPROVED EGGLESS "EGG SALAD"

*SUMAC ROASTED POTATOES
                                                        
*VEGAN HOT GERMAN POTATO SALAD

*VEGAN SPAETZLE OR GALUSKA (EASY, QUICK HOMEMADE DROP NOODLES)
                                                        

HOLIDAY ISSUES NOW AVAILABLE!  

#1 Holiday Issue:

OCT/NOV 2004 (Revised and Updated)
Vol. #2, Issue #2-- $5 (US or CAD)

This is what I call "The Vegan Cheese and Omelet Issue"!  But it also contains recipes suitable for Thanksgiving and Christmas dinners.

RECIPES

   

WILD RICE WITH CHANTERELLE MUSHROOMS AND HAZELNUTS   

                        

CHEESEY POTATO GALETTE  

SUNFLOWER CORNY ROLLS  

                                                       

                                                                                    

AJVAR (BALKAN "SALSA")  

                                                                                        

 

GRAPE FOCACCIA     

 

                                                                                        

                                                                                               

                    SØREN’S SWEDISH "SAUSAGE" POT 

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#2 Holiday Issue:

OCT/NOV/DEC 2007 (The Winter Holiday Issue) (Also contains my Vegan Salami recipe and gluten-free dessert options!)
Vol.5, issue #2 (Rev. and Updated)

$5 (US or CAD)

 RECIPES:

 Basics and Sauces:

LOWFAT VEGAN PESTO HOLLANDAISE SAUCE 

SEITAN "SALAMI" (WITH "PEPPERONI" VARIATION)

 Breads:

PUMPKIN FOCACCIA 

                                                                                     VEGAN ANGEL BISCUITS

 VEGAN GOLDEN PENNSYLVANIA DUTCH TEA ROLLS

  Breakfast:

                                                        CROSTONE BENEDICT

 BREAKFAST PIZZA

VEGAN SWEET POTATO AND YUKON GOLD LATKES (POTATO
PANCAKES) WITH MAPLE-PECAN GRILLED PEARS (Can be gluten-free)

 Desserts:

 ALMOND-PLUM CRUMB CAKE (Can be gluten-free)

MAPLE-CHOCOLATE-PECAN SHOOFLY PIE (Can be gluten-free)

 PEAR AMARETTI CRUMBLE (Can be gluten-free)

                                                                            VEGAN CHOCOLATE STOUT CAKE 

LOWFAT, VEGAN ANZAC BISCUITS (INCLUDING A CHRISTMAS
VERSION!) (Can be Gluten-Free!)   

   Mains:

  CRISPY TOFU "SCALLOPS" WITH CUCUMBER TARTAR SAUCE

  CUTLETS AND MUSHROOMS IN PECAN CREME SAUCE

     SCALLOPED POTATOES WITH BASIL, SPINACH AND "HAM"

SUNDRIED-TOMATO POLENTA ROUNDS WITH BRAISED KALE,
BROWNED ONIONS, AND CANNELLINI BEANS WITH DRIED
MUSHROOMS AND SAGE

VEGAN "ARISTA AL LATTE" (SEITAN "PORK TENDERLOIN"
COOKED IN (NON-DAIRY) MILK WITH GARLIC AND ROSEMARY)

   Reader's Recipe:

  KATHY'S CHARD AND BUTTERNUT SQUASH PESTO PIE

  Salads, Soup, and Sides

                                                                         "FRIED CHICKEN" SALAD

 LAYERED MASHED POTATO AND MUSHROOM CASSEROLE

 MANDARIN ORANGE AND ROSEMARY CRANBERRY SAUCE

 ROASTED PARSNIP PASSATO (PUREED SOUP)

 Extra recipes from other issues that you may need to make a recipe in
this issue:

 * BRYANNA’S Vegan “SHARP cheddar” (TAHINI-BASED),
WITH "MILD CHEDDAR" VARIATION
                                                   

*BRYANNA'S QUICK VERSION OF SEITAN "CHICKEN" CUTLETS  

                          
 
*BRYANNA'S ORIGINAL SEITAN "PORK TENDERLOIN"                                                                                                                                  

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