SEVEN ISSUES ARE NOW AVAILABLE-- 18 MORE TO COME!

YOU ARE INVITED TO JOIN IN ON MY VEGAN FEAST OPEN COOKING FORUM!

**Links to photos, recipe lists, and ordering of available issues (just click on the link/issue title to go directly to the entry on that issue):

THE "ANGEL TORTE" ISSUE!
(A VEGAN VERSION OF ANGEL FOOD CAKE)
July/August/September 2006, Vol. #4, Issue #1, Summer 2006 Edition

APRIL/MAY/JUNE 2008 (FINAL ISSUE)

JAN/FEB/MAR 2008 

Fall/Winter 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.)

OCT/NOV/DEC 2006
(This issue contains a colorful vegan Peruvian-style holiday menu with recipes, some scrumptious Middle Eastern recipes, and desserts such as Vegan Pumpkin Tunnel Cake and Vegan Chocolate-Hazelnut Praline Lava Cakes!)

OCT/NOV/DEC 2005
(This issue include "Three Sisters" Pizza-- made with the "three sisters" of the American harvest-- beans, cornmeal, and squash: Pumpkin Cinnamon Rolls with Pecans and Cranberries; Vegan "Spoonbread" with Greens; Vegan Dulce de leche, Rum-Pecan Cheesecake; and many other delicious seasonal recipes.)
 

NOTES ABOUT ORDERING ISSUES AND USING PAYPAL (you can use your credit card via Paypal even if you aren't a Paypal member):
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)
                                                        

Extra recipes from other issues that you may need to make a recipe in this issue:
*MAKE YOUR OWN PANKO (JAPANESE BREADCRUMBS)
*ALMOND CREME WHIPPED TOPPING
*BEEFY SEITAN ROAST

 

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JAN FEB MAR 2008 VEGAN FEAST 
 Vol#5, Issue #3-- $5 (US or CAD)

 

RECIPES:

Basics
*CREAMY NO-FLOUR "BÉCHAMEL" SAUCE (A WW CORE PLAN COMPATIBLE RECIPE)
*DAIRY-FREE BÉCHAMEL OR WHITE SAUCE (Can be soy or wheat free)
*RICH MUSHROOM STOCK
*COMMERCIAL VEGAN MUSHROOM BROTH
 
Breads and Dumplings
*PESTO PARKER HOUSE ROLLS

*RICH BREAD DOUGH
*UKRAINIAN BEET LEAF HOLUPTSI (BEET LEAF BREAD ROLLS)
                                                                     
*VEGAN VERSION OF BUN PHEROGY


Breakfast and Brunch
*VEGAN NEW ORLEANS-STYLE GRITS AND GRILLADES (SPICY BRAISED STEAKS WITH GRITS) (A WW CORE PLAN COMPATIBLE RECIPE)
                                                                  
*VEGAN PAIN PERDU (CREOLE FRENCH TOAST) WITH BANANAS, PECANS AND HOT BROWN SUGAR SAUCE

 
Desserts
*DECADENT CARAMEL-CRANBERRY-PECAN CAKE
                                                                                           

*FRESH PINEAPPLE UPSIDE-DOWN CAKE

*VEGAN COCONUT MACAROONS
                                                                   

Mains
*BAKED POTATO KIBBEH WITH LENTIL STUFFING

*DEEP, DARK STEW (WITH A MYSTERY INGREDIENT!) (A WW CORE PLAN COMPATIBLE RECIPE)
                                                                
*NEATBALLS WITH SOUR CHERRY-PORTOBELLO MUSHROOM SAUCE

*NEW ORLEANS-STYLE WHITE BEANS (A WW CORE PLAN COMPATIBLE RECIPE)
                                                                                                
*TEMPEH TACOS ( VEGAN VERSION OF BAJA-STYLE FISH TACOS)

*VEGAN LOMO SALTADO (PERUVIAN STIRFRY) (A WW CORE PLAN COMPATIBLE RECIPE)

                                                                                  
*WHITE WINE VEGAN STEW WITH APPLES, CARROTS, AND CHANTERELLE MUSHROOMS (A WW CORE PLAN COMPATIBLE RECIPE)

 
Soups and Condiments
*ROASTED FRESH PINEAPPLE, RED ONION AND RED PEPPER-CHIPOTLE SALSA (A WW CORE PLAN COMPATIBLE RECIPE)

                                                              
*VELVETY BRUSSELS SPROUT CREME SOUP (A WW CORE PLAN COMPATIBLE RECIPE)

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

                                                       
*SAUCY NEATBALLS 
                                                                                                                                                                                     

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#1 Fall/Winter 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 Fall/Winter 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:

LOWFAT VEGAN PESTO HOLLANDAISE SAUCE 

SEITAN "SALAMI" (WITH "PEPPERONI" VARIATION)

PUMPKIN FOCACCIA 

                                                                                     VEGAN ANGEL BISCUITS

 VEGAN GOLDEN PENNSYLVANIA DUTCH TEA ROLLS

                                                        CROSTONE BENEDICT

 BREAKFAST PIZZA

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

 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!)   

  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

                                                                         "FRIED CHICKEN" SALAD

 LAYERED MASHED POTATO AND MUSHROOM CASSEROLE

 MANDARIN ORANGE AND ROSEMARY CRANBERRY SAUCE

 ROASTED PARSNIP PASSATO (PUREED SOUP)

 * 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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THE ANGEL TORTE ISSUE!

 July/August/September 2006 

Vol. #4, Issue #1,   Summer 2006 Edition   

This is the issue many of you have been waiting for, as it contains my recipe for as-close-as-you're-going-to-get-to-a-vegan-angel-food-cake, which I call an "Angel Torte".   I call it that because it is not exactly like an angel food cake, and the procedure for making it is quite different.

There are  lots of other yummy recipes in this issue, as well!

 RECIPES:

 BASICS  

BEEFY SEITAN STEAKS (a slow-cooker recipe and a WW Core Plan Recipe) 

CHAI (SPICED INDIAN TEA), BRYANNA'S VERSION (UNSWEETENED FOR THE PUDDING RECIPE IN DESSERTS) 

BREAKFAST, BREADS  

FIZZY LEMON-POPPYSEED BLINI WTH BLUEBERRY SAUCE  

ARTICLE: DON’T THROW AWAY THE CRUST!

 DESSERTS  

ANGEL TORTE 

CHAI CAPPUCCINO PUDDING 

CREAMY CAPPUCCINO PUDDING

VEGAN KEY LIME BARS 

MAINS  

GREEK NUGGET POTATO AND KALAMATA OLIVE STEW 

JAMBALAYA-STUFFED PEPPERS (a WW Core Plan Recipe) 

MUSHROOM-TEMPEH BURGERS (a WW Core Plan Recipe) 

ORANGE-ROSEMARY WHITE BEAN POT (a slow-cooker recipe and a WW Core Plan Recipe) 

SEITAN STEAK AU POIVRE 

TACOS NON-CARNE ASADA 

VEGAN "CHICKEN" FRIES

BRYANNA'S VERSION OF "FETA" AND DILL-BAKED MUSHROOMS  

READERS' RECIPES

 DEBBIE'S SOY AND SEITAN "SAUSAGE" LOAF (a WW Core Plan Recipe) 

DEBBIE’S VEGAN “FISH FILLET” OR “FISH LOG” 

DEBBIE’S "UNAGI" DONBURI (ROASTED VEGETARIAN "EEL" ON JAPANESE RICE)  

SALADS AND DRESSINGS  

COUSCOUS "CHICKEN" SALAD (a WW Core Plan Recipe)

FARFALLE AND VEGGIE "CHICKEN" SALAD WITH PECAN PESTO

FAT-FREE OIL SUBSTITUTE FOR SALAD DRESSINGS (a WW Core Plan Recipe) 

NO-FAT BALSAMIC VINAIGRETTE (a WW Core Plan Recipe) 

PASTA AND ITALIAN "SAUSAGE" SALAD 

RESTAURANT-STYLE GINGER-SESAME SALAD DRESSING (a WW Core Plan Recipe)

 AQUADITIO DE "POLLO" (PERUVIAN "CHICKEN"-RICE SOUP) (a WW Core Plan Recipe)  

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

BRYANNA’S VEGAN "GRUYERE” (A MORE ASSERTIVE WHITE CHEESE)

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#3 Fall/Winter Holiday Issue:

OCT/NOV/DEC 2006 (Revised and Updated)
Vol. #4, Issue #2-- $5 (US or CAD)

This issue features Middle Eastern cuisine and a colorful Peruvian-style vegan holiday feast that reflects some of my family heritage.

PERUVIAN HOLIDAY DINNER MENU (**recipe in this issue)

**SOY AND SEITAN "TURKEY" ("PAVO") WITH PERUVIAN-STYLE CHRISTMAS FRUIT STUFFING

APPLESAUCE

PERUVIAN-STYLE RICE (see the intro of the “turkey” recipe)

**SALPICÓN DE TOFU CON COL (sal-pee-kohn  day tofu  kohn  kohl)    (BREAST OF TOFU AND CABBAGE SALAD)

**CAUSA (kow-sah) (Peruvian Tri-color Potato Salad Terrine made with 3 colors of potatoes)

 ALFAJORES (Peruvian Sweet Pastries… see http://www.bryannaclarkgrogan.com/page/page/4070943.htm at the bottom of the page for the recipe)

AND/OR you could choose one of the holiday desserts in this issue:

 **PUMPKIN TUNNEL CAKE WITH LEMON-GINGER CREME CHEEZE FILLING, CARAMEL SAUCE, AND TOASTED PECANS

or

**VEGAN CHOCOLATE- HAZELNUT PRALINE LAVA CAKES

 LATER IN THE EVENING, ENJOY:

**PANETÓN (GENOVESE-STYLE PERUVIAN SWEET CHRISTMAS BREAD-- sugar-free and you can make it in your bread machine!)

with frothy, rich SOUTH AMERICAN-STYLE HOT CHOCOLATE

You can read more about Peruvian cuisine and ingredients (and even music!) on my blog here:

http://veganfeastkitchen.blogspot.com/2006/08/family-in-peru-and-veganized-peruvian.html

  MORE RECIPES IN THIS ISSUE:

Basics:

HOMEMADE VEGAN CHICKEN-STYLE BROTH POWDER

VEGETARIAN "GROUND PORK"

WINE-SPIKED OAT AND CHICKPEA FLOUR RICH BROWN GRAVY

WINE-SPIKED RICH BROWN (FAT-FREE!) YEAST GRAVY

More Delectable Desserts:

FRAGRANT BASMATI RICE PUDDING WITH ROSEWATER AND NECTARINES

 POMEGRANATE AND WALNUT TURKISH DELIGHT

More Main Dishes:

VEGAN PALESTINIAN MA'ALUBA (MOLDED RICE, "CHICKEN" AND VEGETABLE CASSEROLE)

VEGAN PALESTINIAN MUSAKHAN (SPICY "CHICKEN" ON FLATBREADS)

TOFU-QUINOA CHICHARRÓN (PERUVIAN CRISPY FRIED TOFU)

Soups and Bean Dishes:

  FASSOLYAH BIL-LAHMAH (LEBANESE GIGANTE BEAN STEW)

 KURDISH BULGUR WHEAT AND LENTIL SOUP

 KUWAITI-STYLE BLACK-EYED PEAS AND GREENS

 SPICY BASQUE GARBANZO (CHICKPEA) STEW

Reader's Recipe:

SØREN'S BRUSSELS SPROUT - TOMATO FETTUCCINE

Sides, and Another Salad:

HOMEMADE ORANGE VINEGAR

RYE BERRY AND ORANGE SALAD

  BRYANNA'S LOCRO  (Loh-kroh)  (SQUASH AND VEGETABLE STEW)

(with Peruvian Red Onion Relish)

 BRYANNA'S VEGAN AFGHAN KADU BOURANEE (Sweet Winter Squash Appetizer)

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 #4 Fall/Winter Holiday Issue:

OCT/NOV/DEC 2005 (Revised and Updated)
Vol. #3, Issue #2-- $5 (US or CAD)
(A true harvest issue with a few surprises!)