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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Happy New year, all... (more)
Bryanna
Owner/Moderator
2237 posts
Jan 01, 2008
11:03 AM
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It's great to hear all the feedback and to know that so many of my recipes are being enjoyed! I am madly working on new recipes for the new issue, which is probably going to be late! Too much company! But, I have some exciting new stuff that I hope you will like!
Thank you all for your continuing support and inspiration. I learn so much from you! And it's so great to have all you vegan foodies to talk to!
All the best in the New Year. My large, extended family has had its crises and struggles, and the world seems in a continual crisis. It is hard to stay positive sometimes, but I guess it is in my nature to be positive (got it from my mom!) We musn't be complacent or centered only on ourselves, and of course this is only part of the struggle re climate change and global justice, but showing people that a vegan diet is satisfying may help a little in the fight to save our planet.
Lots of love to all of you!
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Dori
427 posts
Jan 01, 2008
6:34 PM
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Happy New Year to you also Bryanna. It makes it alot easier to go vegan with a great mentor like you. Looking forward to the next newsletter when you get it done, kick back and relax from the hectic holiday first though. Hugs!
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Debbie
1421 posts
Jan 02, 2008
4:08 PM
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Happy New Year Bryanna! I hope 2008 will bring you happiness and peace and less struggles in your family.
What will I do without YOU? Oh man, our life is so influenced by your recipes. I cook with your recipes CONSTANTLY. I don't always post the results as I should have. I am also spoiled that I depend on you in creating more recipes. When I go to a restaurant and ate something good I always think of you and said to Mitchell, I bet Bryanna can recreate this if she tasted it. Yet, there are still many of your recipes I haven't tried yet. Too many recipes, too little time.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited on 2-Jan-2008 4:09 PM
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patlanz
45 posts
Jan 06, 2008
12:02 AM
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Happy New Year to you, Bryanna! I thank you for all the hard work and what must be enormous lengths of time putting together what are more like cookbooks than newsletters. They are amazing and I love the anticipation of what the next one will help me create.
I hope 2008 will bring all you wish for, and more! Thank you for making my decision to eat vegan so delicious.
My best wishes to you and your family.
Pat
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Søren
259 posts
Jan 06, 2008
2:42 PM
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To Bryanna and all other Vegan Feast Subscribers -
a belated HAPPY NEW YEAR to each and every one of you from me here in Scandinavia.
It's been ages since I've posted but I haven't been much home lately - on November 23rd I had my final working day at my job, working onboard the intercity trains for more than 8 years so it was a bit tough to say goodbye to so many colleagues. But 2008 is all about change for me - no, I'm not going back to eating meat again after 17 years, don't worry :-D Our house project in Sweden is finally nearing its conclusion so we expect to be ready to move into a brandnew wooden house in the forest by mid-February - through snow drives, I wonder? We'll have to see about that. The best thing is to get our b*tt out of this place we've been living for rent for nearly one year now and get all our stuff unpacked and get our own proper home!
I rushed off to London just after my final working day to spend one week there, enjoying the luxury of being able to get veggie food almost everywhere. Furthermore, I've been composing several pop songs over the years that have never gone anywhere (I don't want to sing them myself) and I've been fortunate enough to get to know one of my favourite producers in London personally a few years back(http://www.myspace.com/ian_levine) - he's now helping me getting my songs recorded with his artists which is of course tremendously exciting for me, and now he wants me to run an official website and an on-line store for his future releases, and that job will also help me finance an album of my own songs on his label later this year, once I've got enough recorded!
Back from London, I had just time to get my underwear washed, then we were off for two weeks vacation in Thailand (three days in Bangkok and nine days on the island Koh Chang). From a culinary point of view, it wasn't as easy as I thought to get something vegan in the far east. There's sea food in almost everything, and fried noodles would invariably come with fried egg - that was my only choice for a hot plate at a buffet one night when I was starving so I compromised ... only to find out that there were bits of ham in it as well >:-( Then I decided to just go have a bit more red cabbage from the salad bar and a few more spring rolls (a kind that didn't contain any filling ...) We did pass by one restaurant in Bangkok which had a nice selection of vegetarian dishes with both soy protein cutlets and tofu so I stuffed myself there. On the island, the tofu dishes were mostly cooked with medium-firm tofu so it didn't really fulfill my cravings for firm tofu. On the plus side, I could get enriched soy milk everywhere although it was a bit on the sweet side. We ate at a good Indian restaurant a couple of times but still ... that's not what you want to do when you're in Thailand, is it? I got a wonderful tofu dish in the airport - yum!
Back home it was just off for a short family round for Christmas - my Christmas dinner was fried mock duck (in Denmark, duck is the traditional choice for Christmas) fresh from the Chinese cans so I can't say I excelled in the kitchen. But I really like mock duck so I didn't mind.
I made probably my best seitan ham ever when we came home. It was simply phenomenal! That was our new years dinner with peas and scalloped potatoes ... mmm ... so we had Chinese fried rice with ham and vegetables (yum!) and a wonderful pizza with thin ham slices, mushrooms, pesto and homemade tofu mozzarella (adapted from Jo Stepaniak's Uncheese book). Another very successful dinner which we had yesterday was the Italian stew from "Nonna's", the world's greatest vegan cookbook ever! We had it with mashed potatoes, enriched by my surplus mozzarella. Just perfect with a glass of red wine!
So - is everyone asleep yet ... hope I haven't bored you too much, just wanted to catch up for my long absence.
Once again a HAPPY NEW YEAR to everyone, and special UNENDING thanks to you, Bryanna, for doing such a terrific and inspiring job on the Vegan Feast Newsletter!
Søren
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Bryanna
Owner/Moderator
2241 posts
Jan 07, 2008
10:47 AM
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I feel like crying, guys! Thanks for all your feedback and support. I'll have to tell my husband that all his efforts in trying out my recipes have not gone in vain!
Congratulations, Søren, on the house and on your composing! That is so terrific! We have been missing you and it's NEVER boring reading your commentary! I'm always a bit surprised to hear about the lack of vegetarian food in the Far east, but I suppose I shouldn't be. It is good to be warned if we ever travel there!
All the best to you all! I'd better get typing (I'm transcribing the recipes I've finished and still testing some others. One cake I am about to test for a THIRD time! I WILL get it this time! I just have to try to have only one piece!)
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Debbie
1424 posts
Jan 07, 2008
1:36 PM
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Hi everyone and Soren!
Wow, what stories you have for us, Soren! Congratulations! Wow, a new house and recordings of your songs. I didn't know that you are such a talented guy. I am surprised about Thailand. I thought that the Thais know how to treat vegetarians.
We spent our Christmas on the road to Flagstaff, Arizona. We stopped there for a night. The hotel room had a microwave and fridge (on purpose, knowing that restaurants will be closed). For dinner, we had Bryanna's Sweet Potato/Potato soup with Smokey Sausage. I used Field's Roast Smoked Apple Sausage for this soup. This is such a delicious soup that I made it a few times. We also had Bryanna's Gigante Bean stew and bread. For desserts: Bryanna's Chocolate-maple-pecan shoofly pie.
We moved forward to Canyon De Chelly(shay) the next day and stayed 4 nights at Thunderbird Lodge. We brought a small microwave oven (THANKS TO BRENDA FOR THE IDEA!). I brought many frozen meals in Ziploc containers in a cooler. Since the weather was so cold we just left the cooler in the trunk in the car and the food stay frozen.
For the few days, for dinners, we ate vegan tamales, Bryanna's drunken beans, Mole Coloradito Pozole (my creation), Thai Tofu Prig King and green beans, brown rice, Bryanna's Thai Pineapple Fried Rice. For lunch I made sandwiches with Tofurky Deli Slices, Avocado, and Tomato. For breakfast, we have granola and soy milk and bananas. We ran out of soy milk but was able to buy it at the only market in Navajo country. It was Silk. I thought it was amazing that there is Silk there.
We ate out once. My husband ate a veggie burger and I ate veggie Navajo taco. Once was enough and decided that our own meals in our room were much better.
On the way home we stopped by Flagstaff again for a night. We ate dinner at Himalayan Grill (an Indian restaurant). It was good but expensive. We found a wonderful coffee shop that provides vegan baked goods and coffee that is roasted on-site. This place is called Macy's European coffee and bakery http://www.macyscoffee.net/ What's best from them is the Vegan Pecan Sticky Buns. It's so yummy that we took a couple home. So we indulged on coffee and sticky buns for breakfast.
All in all, other than the vegan pecan sticky buns, I think, it is best to bring your own meals (frozen) when traveling. Bryanna's recipes helped. Yes, your creations have influenced our life. BTW, we also carried around Bryanna's Maple-Chocolate-Pecan shoofly pie visiting these places. It was a perfect dessert for us. Adding fruits and vegetables, we had a balanced traveling meals. Can't beat that!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
407 posts
Jan 07, 2008
2:43 PM
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Happy New Year!! Okay, I'm only a week late, so not to bad.
It was so nice to read everyone's posts. Soren, congratulations on everything! How exciting!! I can't wait to hear your songs on the radio.
Bryanna, I concur with everyone else about how much we all love and appreciate your recipes. Now that my book is done, I'll actually have some time to pull out the old newsletters and start cooking. I can't wait to see what you've got coming in the new newsletter too.
Debbie, your trip sounded wonderful. I love the idea of bringing everything frozen and warming it up. Jay and I usually travel at least with granola and soy milk too.
Happy new year everyone!
Julie
P.S. The reason I haven't posted in ages is because I started using a new web browser on my computer, so I had to re-set (and remember) all of my passwords and user-names. It was surprisingly easy to do this on Bryanna's site. I should have attempted it sooner.
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Bryanna
Owner/Moderator
2243 posts
Jan 07, 2008
7:50 PM
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Hi, Julie! Good yo hear from you! I wonder if that is why I was having trouble getting an email to you?
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