YOU ARE INVITED TO JOIN IN ON MY VEGAN FEAST OPEN COOKING FORUM! © 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!  RECIPE ARCHIVES ARCHIVE #8 RECIPE LINKS: There are no archives missing-- I missed a few weeks when I was super-busy, and some of the holiday recipes are on special pages that will go back on line when the holidaysroll around again! SEPTEMBER 27, 2004-- DELICIOUS VEGAN BEET RECIPES OCTOBER 20, 2004-- VEGAN MUSHROOM RECIPES NOVEMBER 14, 2004-- VEGAN CHRISTMAS TREATS; GET A HEADSTART!! DECEMBER 14, 2004-- VEGAN MINCEMEAT TREATS JANUARY 3, 2005-- NEW LOWFAT VEGAN BREAKFAST TREATS! JANUARY 22, 2005-- VEGAN RYE BREADS FEBRUARY 7, 2005-- LUNAR NEW YEAR, VIETNAMESE-STYLE, AND AN ASIAN VALENTINE'S DAY DESSERT! FEBRUARY 21, 2005-- VEGAN FAUX "FISH"   MAY 4, 2005-- VEGAN MOTHER'S DAY BRUNCH SEPTEMBER 27, 2004-- DELICIOUS VEGAN BEET RECIPES Beautiful beets are a rich source of  antioxidants.  According to this article: "The pigment that gives beets their rich, purple-crimson color--betacyanin--is also a powerful cancer-fighting agent. Beets' potential effectiveness against colon cancer, in particular, has been demonstrated in several studies. " There are many other reasons for adding beets to your diet, as the above article will show.  One reason is taste-- if you've only ever had boiled or pickled beets, you'll be surprised when you try some of the recipes below! EASY IDEAS FOR BEETS:   1.) One of my favorite ways to cook fresh smaller beets is to scrub and peel (if necessary), slice them, steam them, and also steam the chopped up greens (separately).  Then mix the beets and greens together, salt and pepper to taste and dress with tofu sour crème.   2.) With bigger beets, you can grate them and mix them with an equal amount of grated carrots and grated rutabagas, then cook them with a little melted Earth Balance or olive oil in a large pan, cover and cook over medium heat for 5 minutes.  Uncover, salt as desired and stir-fry over high heat just to evaporate any juices.  Delicious and pretty!       ROASTED BEETS, ITALIAN-STYLE   From my book, “Nonna’s Italian Kitchen”.   Once you taste roasted beets, you'll never boil a beet again!  Roasted beets are so sweet, with a slightly smoky taste.   To roast beets, wrap small beets, or chunks of large ones (unpeeled) in two layers of aluminum foil.  Bake them on a cookie sheet at 400 degrees F for about two hours, or until tender when pierced with a fork.  If you have a woodstove or wood heater, you can place the foil packets of beets right in the coals of your fire-- this gives them an extra-special flavor.               Our favorite way to serve them is to peel them (under cold running water) and slice them while they are still hot.  The beets slices are spread out on a platter and drizzled with extra-virgin olive oil, salt, freshly-ground pepper, and chopped fresh Italian parsley or mint.  Add a little balsamic vinegar, too, if you like.  Serve at room temperature.           BRYANNA’S MEATLESS TSAR’S ARMY BORSCH     serves 8   From my book "The Fiber for Life Cookbook".     This is a meatless version of borsch that originally was made with beef.  The original recipe came from an old cookbook (I can’t even remember the name now) by a Russian woman, who claimed that her recipe was the one used in the Tsar’s army.  Who knows?  Anyway, I replaced the beef with soy sauce (for “meaty” flavor) and protein and fiber-rich split red lentils.  The lentils disintegrate in the soup,  but give it fiber and more body.  You grate a raw beet in the last five minutes before serving, to revive the bright color.  This is a wonderful soup!   1 and 1/2 T. extra-virgin olive oil 1/2 T. roasted (Asian) sesame oil 2 large onions, sliced 2 cloves garlic, chopped a handful of chopped celery leaves 8 c. water 14 oz. canned tomatoes (diced or whole, chopped), with juice 1/2 a small head green cabbage, shredded 2 peeled, diced beets 1/2 c. soy sauce 1/2 c. split red lentils salt (though you probably won’t need it) and freshly-ground black pepper to taste 1 small raw beet, peeled and grated   Heat the oils in a large heavy soup pot.  Stir-fry the onion, garlic, and celery leaves over medium-high heat until the onion starts to soften.  Add the remaining ingredients, EXCEPT salt and the grated raw beet.  Simmer, covered, for about 4 hours.  Taste for seasoning.  Five minutes before serving, add the grated raw beet for color.     Serve with a dollop of tofu sour crème.     BRYANNA’S MEATLESS UKRAINIAN BORSCHT     Serves 10   2 c. boiling water 1/2 oz. dried mushrooms (Chinese or shiitake are fine, but boletus are best) 1 c. minced onions 2 medium beets, trimmed, peeled and cut into thin strips 1 carrot, peeled and cut into thin strips 2 stalks celery, diced 1 small turnips, peeled and cut into thin strips 1 medium boiling potato, peeled and cut in 1/2" dice 6 c. vegetarian broth 3 c. shredded cabbage 1 c. lemon juice salt and pepper to taste   Soak the mushrooms in the boiling water for about 1 hour, or until tender.   In a large, heavy pot, lightly oiled, steam-fry the onions until soft and slightly browned.  Add the vegetables, broth and mushroom soaking liquid.  Trim any tough stems off the mushrooms, chop the mushrooms, and add to the pot.  Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.  Add the cabbage and cook for 10 minutes more.  Stir in the lemon juice and taste for salt and pepper.  If the broth seems too bland, add a bit of soy sauce and/or a bit more lemon juice.  Serve with tofu sour crème.       BRYANNA’S TOFU SOUR CREME (OR YOGURT)     Makes 1 and 1/2 c.        Silken tofu makes a smooth, rich-tasting mixture which can be used anywhere you would normally use sour cream, including cooking.   1 (12.3 oz.) box extra-firm SILKEN tofu 3 T. lemon juice 1/2 tsp. unbleached sugar 1/4 tsp. salt OPTIONAL:  for a richer mixture, add 1-2 T. olive oil             Process in a food processor or blender until VERY smooth.  Keep in a covered container in the refrigerator for up to a week.                   BRYANNA’S ARUGULA AND BEET SALAD WITH BALSAMIC DRESSING AND WALNUTS     serves 4 to 5                 Arugula (also known as rocket) is a dark green, peppery green which has finally gained the popularity it deserves.  It's still expensive to buy, but it grows easily, especially in spring and fall, so if you have any tiny patch of ground, I recommend that you grow some (it grows like a weed, so you don't have to have a green thumb).   1/2 recipe Balsamic Vinaigrette (make this ahead of time)   SALAD: 5 c. of cleaned and trimmed arugula leaves 1 and 1/4 c. julienned Italian-Style Roasted Beets, above 1/2 c. chopped, toasted walnuts OPTIONAL:   1 crisp, red apples, or pears, or Asian pears, unpeeled and sliced thinly, then julienned (keep in acidulated water—water with a little lemon juice added—until serving time to prevent browning)   Just before serving, arrange the arugula leaves evenly on salad plates, then scatter the beets evenly over them. Top with a couple of tablespoons of nuts, and then the optional fruit, if using. Drizzle each serving with some of the dressing.     BRYANNA’S BALSAMIC VINAIGRETTE      makes 1 and 1/2 c.                This is one of our favorite dressings.  It keeps for several weeks in the refrigerator-- just shake it a little before serving.   1 c. water or light broth 2 tsp. cornstarch or potato starch 1/4 c. extra-virgin olive oil 10 T.  balsamic vinegar 1 to 3 cloves of garlic, crushed 1 and 5/8 tsp. salt, OR 2 and 1/8 tsp. herbal salt OPTIONAL:  2 and 1/2 T. brown sugar or Sucanat             Place the water or broth and starch in a small pot and stir over high heat until it thickens and turns clear (cornstarch has to boil; potato starch does not).  Whisk or blend in the remaining ingredients, bottle and store in the refrigerator.       BRYANNA’S RED CABBAGE AND BEETS WITH APPLES     Serves 8   From my book “The Almost No-Fat Holiday Cookbook”.   This should be made at the last minute before serving.   6 c. (about 1 and 1/4 lb.) shredded red cabbage 1 and 1/2 c. shredded peeled raw beets (about 6 oz.) 1 medium onion, thinly sliced 1 large unpeeled red apple, grated 1/3 c. apple cider vinegar 2 T. Sucanat or brown sugar 1/4 tsp. allspice salt and freshly-ground black pepper to taste   In a large nonstick or lightly-oiled skillet or wok, steam-fry the cabbage, beets and onions over high heat, using a little bit of water or broth just to keep from sticking.  Stir-fry for 2 or 3 minutes, just until the cabbage begins to wilt.   Add the apple, vinegar, sugar and allspice.  Stir-fry about 1 minute, or until the apples are hot.  Add salt and pepper to taste, then pour into a warm serving dish and serve immediately.

OCTOBER 20, 2004-- VEGAN MUSHROOM RECIPES Wild chanterelles picked near our Denman Is. home     BRYANNA’S RAGÙ DI FUNGHI ARROSTO (ROASTEDMUSHROOM STEW)      Serves 6-8 Adapted from a recipe in my book “Nonna’s Italian Kitchen”.             Mushroom ragù is a favored autumn dish all over Italy, served on polenta, on crostini, on pasta, or by itself with crusty bread.  There are many ways to make it, but I like the oven method, because it produces a tasty, juicy stew without huge quantities of oil, and it virtually cooks itself.  The seasonings can be varied according to your taste.  The instructions look long, but that is only because of the various options-- it's really a very simple dish to make, but hard to be exact about.             (Mushrooms cooked this way, without flavoring, can be frozen, too, if you happen to have a large quantity of wild mushrooms to contend with.  We do this with chanterelles when we have a good picking year.)   2 lbs. mushrooms (see notes below) 2 T. extra-virgin olive oil OR Earth Balance about 8 cloves of garlic, sliced  (you can use 1/4 c. of chopped shallots, instead, if you wish) about 1/2 c. dry white wine (can be dealcoholized) OR dry sherry or marsala OR 1/4 c. balsamic vinegar or brandy about 1 c. vegetarian broth,  plus up to 2 c. more, if you want more of a "gravy" 1 T. EACH chopped fresh thyme and rosemary or sage (or 1 tsp. dried) salt and freshly-ground black pepper to taste handful of chopped fresh Italian parsley   OPTIONAL ADDITIONS: If necessary to thicken: 1-2 T. cornstarch dissolved in 2 T. water about 2 tsp. roasted sesame oil a bit of chopped vegetarian "back bacon" 1/2 c. Tofu Sour Crème ( homemade or Tofutti) If you have only white mushrooms, add 2 oz. dried porcini or boletus mushrooms, soaked (and chopped (save liquid)   NOTE: You can use any kind of mushroom-- a mixture is nice.  Chanterelles, fresh porcini (if you can afford them!), morels, fresh shiitake (discard stems), oyster mushrooms, along with cultivated crimini (brown button mushrooms) and the large portabellos, are all good.  If all you have is cultivated (particularly the white), add the optional dried mushrooms.             Preheat the oven to 450 degrees F.  Place the oil or margarine in a large shallow baking pan and place it in the oven to heat while the oven heats up.              Leave small mushrooms whole, and slice larger mushrooms into 1/2-1/4" slices.  When the oil is hot, add the mushrooms to the pan and toss to coat them.  Sprinkle them with a little salt and addd the garlic and herbs.  If you are using the dried mushrooms, add them too.  Other optionals to add at this point would be the roasted sesame oil and vegetarian "back bacon".  Let this roast for about 10 minutes, then turn them with a spatula and cook about 10 minutes more, or until the mushrooms are browned, but not dry.  If they seem to be drying out, add 1/4 c. of broth (or mushroom soaking water) at a time.             After the 20 minutes of roasting, add the wine and let it bake until it almost evaporates, stirring up the brown bits on the bottom of the pan as you add it.  Add the 1 c. vegetarian broth (and the dried mushroom soaking water, if using) and let that bake until it reduces by about half.  Add the parsley.             At this point, you might like to use the stew as it is (taste for salt and pepper), with the juices unthickened, or with the Tofu Sour Creme added.  (Reduce the juices to almost none if you are using this on crostini.)  Or you can add more broth and thicken it with the dissolved cornstarch mixture (place the roasting pan over a burner over medium heat and stir constantly until it thickens).  Taste for salt and pepper (you can add the "creme" to this version too, if you like).  Serve hot.         BRYANNA’S LARGE OR SMALL SQUASH WITH WILD RICE AND CHANTERELLE STUFFING Serves 6        Adapted from my book “The Almost No-Fat Holiday Cookbook”.             If you'd like to make a colorful stuffed winter squash the centerpiece and main dish of your meal, choose a large, meaty pumpkin; Boston marrow squash; turban squash; hubbard squash; banana squash; or the pale blue-grey New Zealand squash, which is my favorite.    For a side dish, stuff hollowed-out halves of acorn, butternut, or buttercup squash, or even small pumpkins.   We pick our own chanterelle mushrooms in the forest near our house, but they are available in good produce stores, supermarkets and natural food stores.  If you can't find chanterelles, use fresh shiitakes, oyster mushrooms, or even ordinary mushrooms (the brown crimini ones have more flavor).   3 small winter squash (about 1 and 1/4 lb. each)      OR 1 medium-large winter squash (about 6-8 lbs.) (see text for varieties)   Wild Rice and Chanterelle Stuffing: 3 and 1/2 c. light vegetable broth 1 and 1/2 c. wild rice 2 T. extra-virgin olive oil 4 c. sliced cleaned chanterelles (see text for substitutes) 1 c. chopped green onions 1 c. minced onion 4 stalks celery, sliced Optional: chopped red bell pepper for color 1/2 tsp. dried thyme 1/2 tsp. dried marjoram salt and freshly-ground black pepper to taste   To precook the squash:  for the small squash, cut the them in half and scoop out the seeds.  Preheat the oven to 350 degrees F.  Place the squash halves cut-side-down in a shallow baking pan with 1/2" of hot water.  Bake for 40 minutes, or just until tender.   For the large squash, preheat the oven to 400 degrees F and cut a "lid" off the top of the squash and scoop out the seeds, scraping the interior well.  Place the squash in a baking pan, with the lid on loosely and bake for 1 hour, then check for tenderness.  if the squash isn't done cook longer.  (It's difficult to be exact with large squash because the cooking time varies with the type of squash and thickness of the flesh.)   To make the stuffing, bring the broth to a boil in a medium pot.  Wash the wild rice in a colander under running water.  When the water boils, add the washed wild rice, bring to a boil, then cover and turn down to a simmer.  Simmer for about 55 minutes, or until tender.   Meanwhile, stir-fry the chanterelles, green onions, celery and onions (optional peppers, if using) in a large non-stick or lightly-oiled skillet in the oil over high heat until tender and slightly-browned.  Add the cooked wild rice, herbs and salt and pepper to taste.   Mound the stuffing into the large or small squash and place the squash in a shallow baking pan.  (If there is any stuffing left over, place it around the squash.)  Bake the small squash at 350 degrees F, covered, for  20 minutes, or the large squash for 45-60 minutes, covered.  Serve hot with your favorite gravy .       BRYANNA'S CLASSIC MUSHROOM AND BARLEY SOUP     serves 6-8    From my book "The Fiber for Life Cookbook".   This is a very rich-tasting soup, great on a cold day.    It’s one of my absolute favorites.  This version is a typical Eastern European variety, but I have added a few cooked beans for extra fiber and protein.  See the Variation for a Northern Italian version.   1/2 oz. dried boletus or porcini mushrooms 2 T. olive oil 1 large onion, thinly sliced 2 stalks celery with leaves, chopped 1/4 c. parsley, chopped 2 carrots, scrubbed and diced 3-4 cloves garlic, chopped 1 lb. fresh sliced crimini (brown button), portobello (large brown), OR chanterelle mushrooms 1 T. flour (wheat or rice) mushroom soaking water 8 c. vegetable broth 1-2 tsp. Marmite,Vegemite or other yeast extract (OR 2-4 tsp. dark or red miso) 1 c. pot barley 1 c. cooked or canned soybeans or black-eyed peas, rinsed and drained salt and pepper to taste   Soak the dried mushrooms in boiling water to cover for 1/2 an hour.  Meanwhile, heat the olive oil in a soup pot and saute the onion, celery, 2 T. of the parsley, carrots, garlic, and fresh mushrooms for about 5 minutes.  Stir in the flour.  Slowly add the broth.   Strain the dried mushrooms and reserve the water.  Chop the mushrooms and add them to the pot along with the reserved water, barley, and yeast extract or miso.  Add the beans.  Bring to a boil, then reduce heat, cover and simmer 1 hour.  Taste for salt and pepper.   If the soup is too thick for your liking (it thickens up when cooled), just add some more broth.   Northern Italian variation:    Omit the fresh mushrooms and increase the dried mushrooms to 2 oz.  Omit the Marmite and add  2 T. soy “bacon” chips or bits, or 1/4 c. chopped vegetarian “Canadian back bacon” or “ham” (or, for the soy allergic, use roasted [Asian] sesame oil instead of olive oil and add a few drops of liquid smoke).         BRYANNA'S FETTUCINE CON FUNGHI FRESCHI     Serves 4             This is a treat in the autumn, when fresh wild mushrooms are to be found.  We pick chanterelles (gallinaci) in September near our home, and this is the dish Brian always asks me to make first.  In Italy, of course, fresh porcinis are used whenever possible.  If you rely on a supermarket for mushrooms, you can use chanterelles, oyster mushrooms, fresh stemmed shiitakes, portobellos, or even the small brown domestic mushrooms, criminis.  A combination would be excellent.   1 lb. wholewheat fettucine 1 and 1/2 lbs. fresh wild mushrooms (see text above for suggestions) 1-2 T. extra-virgin olive oil or good-tasting non-dairy margarine 3-4 cloves garlic, minced 1 c. soymilk blended smooth with 1 c. extra-firm SILKEN tofu (2/3 of a box) Optional:  A splash of dry sherry or marsala salt and freshly-ground pepper to taste 3-4 T. chopped fresh Italian parsley Soymage non-dairy Parmesan substitute  or other parmesan substitute             Put a large pot of water on to boil.  Clean and thinly slice the mushrooms.             Heat the oil or margarine over high heat in a large nonstick skillet.  When bubbly, add the garlic and cook for just about 30 seconds.  Add the mushrooms.  Stir-fry over high heat until the mushrooms have exuded their own juice and then evaporated most of it again, about 8 minutes.              Meanwhile, add the pasta to the boiling, salted water.  Add the blended soymilk and tofu  to the mushrooms and stir well.  Taste for salt and add freshly-ground pepper and the parsley.  Add a splash of the wine if you think it "needs something".    Keep warm over low heat until you drain the pasta.  Toss the hot pasta with the sauce and serve immediately with soy Parmesan or alternate.

NOVEMBER 14, 2004-- VEGAN CHRISTMAS TREATS; GET A HEADSTART!! BRYANNA’S VEGAN BUTTERTARTS (A CANADIAN TRADITION)   Preheat your oven to 400 degrees F.   Have ready a 12/ 4" unbaked tart shells (pastry for a 9” single pie crust will make 12 tart shells).   Whisk together: 1 c. brown rice syrup or dark corn syrup 1 c. Sucanat or brown sugar 1/3 c. melted Earth Balance 1/4 c. water beaten with 2 T. EnerG egg replacer til no lumps show 1 tsp. pure vanilla extract pinch salt 2/3- 1 c. raisins   Pour this into the prepared shells in muffin or tart tins.. Bake about 15 minutes (will still be a bit jiggly-- it'll get more solid after it cools, but buttertarts are supposed to be a bit runny).   Cool on a rack, then refrigerate until serving time.   These can be frozen.     BRYANNA'S STEAMED OHIO PUDDING WITH BROWN SUGAR SAUCE Serves 8 Adapted from my book “The Almost No-Fat Holiday Cookbook”.   This is an old-fashioned steamed pudding which contains not only no suet, but no fat of any kind! And yet it's moist and delicious due to the grated raw carrot and potato. If you have a pressure cooker, you can steam the pudding without the pressure valve for 20 minutes, then at 10 lbs. pressure for 60 minutes. Let the pressure drop naturally. The pudding can be made several days ahead of time, then reheated by steaming for about 30 minutes.   1 c. sugar or Sucanat 1 c. unbleached flour or whole wheat pastry flour 1 c. raisins (or other dried fruit, chopped) 1 c. currants (or other dried fruit, chopped) 1 c. finely grated raw peeled potato 1 c. finely grated raw peeled carrot 2 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground allspice   Brown Sugar Sauce: 1 c. water 3/4 c. Sucanat or brown sugar 1 T. cornstarch pinch of salt 1 T. Vanilla extract  OPTIONAL: 3 T. rum, whiskey, or brandy OR 1 tsp. rum or brandy extract OPTIONAL: 2-4 T. good-tasting vegan margarine (such as Earth Balance)   Lightly oil a 2 qt. bowl or pudding mold. Heat water in a large pot large enough to hold the mold. In a large bowl, mix the sugar, flour, baking powder, salt, soda and spices. Add the dried fruit and grated vegetables and mix everything together very thoroughly with your hands. Press the mixture into the mold and cover with the lid, or oiled brown paper or a double layer of foil, tied in place with string. Place the mold on a rack in the pot of water, so that the water comes halfway up the side of the mold. Cover and steam for 3 hours, keeping at a simmer and adding boiling water when the water level goes down. Remove the pudding from the water and cool on a rack for 10 minutes before unmolding it onto a serving platter. Serve warm with Brown Sugar Sauce. Brown Sugar Sauce: In a small saucepan, mix together the water, sugar, cornstarch and salt. Bring to a boil, stirring, over high heat. When it thickens, allow it to boil for 1 minute. Remove from the heat and stir in the vanilla and optional liquor or liquor flavoring and/or optional margarine (until it melts).  Serve warm.     ALEJANDRO'S FAVORITE STEAMED PUMPKIN-DATE PUDDING WITH LIQUOR SAUCE From my book “The Fiber for Life Cookbook”. (scroll down; it's the third to he last recipe)     BRYANNA'S LOW-FAT CARROT FRUITCAKE Makes two 3x6" loaves plus one 8x4" loaf   This fruitcake is rich-tasting, and moist, and yet it is not full of eggs, butter or, worse yet, suet, like many traditional recipes. I based it on an old wartime boiled raisin cake. This is a dark fruitcake, which I prefer, but you can make a light fruitcake by omitting the spices and using all light sugar instead of brown sugar and molasses; golden raisins; and dried pineapple and candied cherries for the fruit. You can wrap the cooled loaves in liquor-soaked cheesecloth and keep them for several weeks, or simply wrap in foil, in which case they should be frozen after about 1 and 1/2 weeks. I have been making this as my Christmas cake for many years.   BOILED MIXTURE: 1 and 1/2 c. water or apple juice (can use 1/2 c. liquor of choice, such as rum or brandy) 1 c. grated scrubbed carrots 1 c. raisins 1 c. brown sugar or Sucanat 1/4 c. molasses 1 tsp. ground cinnamon 1 tsp. salt 1/4 tsp. ground cloves 1/4 c. oil or nondairy margarine   DRY INGREDIENTS: 1 and 1/2 c. whole wheat flour (regular, not pastry flour) 1/2 c. wheat germ 1 tsp. baking soda   DRIED FRUITS AND NUTS: 1 c. whole or chopped mixed dried fruits 1 c. whole or chopped pitted dates 1 c. dried currants 1/2 c. chopped walnuts 1 c. whole shelled mixed nuts   Bring the Boiled Mixture ingredients to a boil together in a medium saucepan, then reduce heat and simmer for 10 minutes. Set aside to cool.   Preheat the oven to 300 degrees F.   In a large bowl mix together the dry ingredients, then add the cooled Boiled Mixture and the dried fruits and nuts. Mix well and spoon into two 3x6" loaf pans (fruitcake pans) and one 8x4" loaf pan, nonstick or lightly-oiled or sprayed and lined on the bottom with waxed paper or cooking parchment. Bake the small loaves for 45 minutes and the larger loaf for 60. Invert on racks to cool. Carefully peel off the paper.

DECEMBER 14, 2004-- VEGAN MINCEMEAT TREATS BRYANNA’S VEGETARIAN MINCEMEAT TARTS Makes 12 Preheat your oven to 400 degrees F.   Have ready a 12/ 4" unbaked tart shells (pastry for a 9” single pie crust will make 12 tart shells). (See low-fat sweet pastry below, or use your own favorite recipe.) Fill shells with No-Sugar Vegetarian Mincemeat (just below) and bake about 15 minutes.  Cool on a rack, then refrigerate until serving time.   These can be frozen. Bryanna’s No-Sugar Vegetarian Mincemeat: Place in a large pot: 4 medium tart apples, peeled, cored and chopped 1 c. raisins 2/3 c. frozen apple juice concentrate, thawed 1/2 c. dried currants grated zest and juice of 1 medium orange 2 T. dark molasses 1 tsp. ground cinnamon 1/2 tsp. ground allspice 1/4 tsp. EACH salt, ground nutmeg and powdered ginger OPTIONAL: 1-2 T. brandy Bring this to a boil, then simmer, uncovered, over medium heat for about 15 minutes, or until the apples are tender and most of the juice has cooked down. Cool thoroughly before using. Can be frozen. BRYANNA’S NO-BAKE MINCEMEAT TOFU CHEESECAKE PIE Makes one 9" cheesecake If you want an elegant holiday dessert without much work, try this (it's also a good way to serve traditional mincemeat in a less intense way!). 1 recipe No-Fat Vanilla Cookie or Graham Cracker Crumb Crust, prebaked (use the optional almond extract) OR your favorite crumb crust 1 recipe No-Sugar Vegetarian Mincemeat 1 recipe No-Bake Tofu Cheesecake Pie Filling Have ready the prebaked crust and thoroughly-cooled Vegetarian Mincemeat when you make the filling. Spread half of the mincemeat in the prebaked crust. Pour in the warm filling. refrigerate until firm. Spread the remaining mincemeat carefully over the top of the cheesecake, leaving 1" of cheesecake showing around the edge. Chill thoroughly, but serve the same day. BRYANNA’S NO-BAKE CHEESECAKE PIE Serves 8 You can make this "cheesecake" with your own favorite fruit topping, such as strawberry or blueberry, or use for the mincemeat version, above. NOTE: You can use either 1/2 tsp. or 3/4 tsp. of agar powder in the filling-- I prefer a slightly soft filling, so I use 1/2 tsp., but if you like it firmer use the 3/4 tsp.. Don't use anymore than that, however, or it becomes rubbery. 1 9" No-Fat vanilla Cookie or Graham Cracker Crumb Crust Filling: 1 and 1/4 (12.3 oz.) boxes extra-firm SILKEN tofu 3/4 c. plus 2 T. water 1/3 c. light unbleached or white beet sugar 2 T. lemon juice 1 tsp. lemon extract 1/2-3/4 tsp. agar powder (or 1-1 and 1/2 T. agar flakes) 1/2 tsp. vanilla 1/4 tsp. salt OPTIONAL: 1/2 tsp. coconut extract (I think this adds a richer flavor) Make the crust and either microwave on HIGH for 2 minutes, or bake at 350 degrees F for 5 minutes, then cool while you make the filling. To make the filling, mix the water and agar in a small saucepan, let it sit for a few minutes, then stir constantly over high heat until it boils. Turn it down and simmer gently for 3 minutes. Add the tofu, crumbled, to the pot along with the sugar and lemon juice. Stir until the tofu is hot to the touch (this is important so that the agar does not gel too quickly). Pour this into the blender or food processor with the extracts and salt and blend until VERY smooth, stopping and scraping the mixture down a couple of times. Pour the mixture into the prepared pie pan and smooth the top. Refrigerate until firm and cold, at least 2 hours. Spread the fruit topping evenly over the top before serving. Cut into 8 wedges.   BRYANNA’S LOW-FAT COOKIE OR GRAHAM CRACKER CRUMB CRUST makes one 9" crust One caution, -- this crust (since it contains no fat) tends to get soggy the day after baking if they are filled, so plan to serve them the same day, or bake but don't fill them the day before serving.  1 and 1/2 c. vegan (no-fat, if you like) plain vanilla cookie or graham cracker crumbs 3 T. maple, brown rice or other syrup OPTIONAL: 1/4 tsp. coconut or pure almond extract Mix the ingredients together well and press onto the bottom and sides of a nonstick or lightly-oiled or sprayed 9" pie pan,leaving no holes. Bake at 350 degrees F for 5 minutes OR microwave on HI for 2 minutes, then fill and bake as directly, OR cool thoroughly before filling with a no-bake filling. BRYANNA’S LOW-FAT WHOLEWHEAT OIL PASTRY This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter. Pure (rather than extra-virgin) olive oil makes an excellent baking fat. NOTE: It is important to use half pastry flour. One 9 or 10" crust: 1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour OR 1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour 3/8 tsp. EACH baking powder, sugar and salt 3 T. soy or almond milk mixed with 1/2 tsp. lemon juice 3 T. pure olive oil Two 9 or 10" crusts: 7/8 c. white cake or pastry flour plus 1 c. wholewheat flour OR 7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour 3/4 tsp. EACH baking powder, sugar and salt 6 T. soy or almond milk mixed with 1 tsp. lemon juice 6 T. pure olive oil Mix the dry ingredients in a bowl. In a smaller bowl, whisk the non-dairy milk-lemon juice mixture with theoil. Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball. If it's too dry, add cold water just a few drops at a time until it holds together. Don't overmix or the pastry will be tough. If made ahead of time, place dough in a plastic bag and refrigerate it until you're ready to roll it out (several hours or even several days). Use the pastry as instructed in the recipe. NOTE: The recipe for one crust will make 12 small tart shells (cut 4" circles). To bake unfilled shells, prick the bottoms with a fork and bake at 425 degrees F for 8-10 minutes. To pre-bake or bake "blind" an unfilled crust, preheat the oven to 425 degrees F. Roll out the dough to fit a 9" or 10" tart or pie pan. (If using a pie pan, just bring the pastry up to the inside top of the pan and flute it, to make a shallow shell-- not over the edge, like an American pie.) Trim the top edge neatly. Prick the bottom and sides with a fork. Place a square of foil over the dough and weight down with a layer of dried beans. Bake 6 minutes. Remove beans and foil and bake 8 minutes more. Cool the pastry on a rack. MICROWAVE OPTION: Use glass or ceramic pan, prick pastry all over, and microwave on HI 6-7 minutes, or until pastry is opaque and bottom is dry (will not brown). VARIATION: Sweet Pastry: For one crust, use 2-4 T. sugar and add to the liquid ingredients 1/2 tsp. pure lemon extract and 1/4 tsp. vanilla. For two crusts, use1/4 to 1/2 c. finely-ground unbleached sugar, 1 tsp. pure lemon extracT and 1/2 tsp. vanilla. DO NOT use the microwave option for “baking blind”—the sugar burns too fast.

JANUARY 3, 2005-- NEW LOWFAT VEGAN BREAKFAST TREATS! BRYANNA’S VEGAN ALL-AMERICAN “BUTTERMILK” PANCAKE MIX (4 batches of 12-16 pancakes each batch) (2 c. mix per batch)   These can be mixed up in a minute and taste almost like the white kind, but have plenty of fiber and grains in them!  I looked at the labels of pancake mixes and found that many of them contain rice flour and corn flour, so I added them (whole grain, though, of course!) and found they did improve the finished product!   Dry Ingredients: 2 c. unbleached white flour 2 c. whole wheat pastry flour 3/4 c. corn flour 1/2 c. soymilk powder or soy flour 1/4 c. golden flaxseed, ground in a dry electric coffee mill (that is NOT used for coffee!) 1/4 c. brown rice flour (brown rice flour can also be made in a clean, dry coffee/spice grinder.  Grind as finely as possible.) 2 T. vegan sugar 4 tsp. EnerG egg replacer powder 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt   Rub in: 1/4 c. oil   Keep in a tight jar, refrigerated. STIR BEFORE MEASURING OUT.   To each 2 c. of mix (stir before measuring) ADD: 1 T. lemon juice 1 c. plus 6 T. water   For each 1 c. of mix add: 1/2 c. plus 3 T. water 1/2 T. lemon juice   For each 1/2 c. of mix add: 5 and 1/2 T. water 3/4 tsp. lemon juice   Place mix in a medium bowl.  Dump the lemon juice and water into the dry ingredients and whisk briefly just until no dry flour is visible—it will be lumpy and quite thick.  Let stand while you heat up your pancake griddle— I use good, heavy nonstick skillet on top of the stove (I find this makes nicer pancakes than my electric griddle) and spray with oil from a pump-sprayer ( or rub with a lump of shortening) before each batch.  Drops of water should sizzle when sprinkled on the surface if it’s ready.   Spoon heaping tablespoonfuls of the batter onto the hot, oiled griddle and spread it out gently to a 4” circle with the back of the spoon.  (I used a tiny ladle that holds 1 and 1/2 T. and that was perfect.) Cook until it has puffed a bit, bubbles appear in the surface and the bottoms are golden-brown.  Carefully loosen with a spatula (if using a plastic spatula, make sure that it has a nice thin edge on it) and turn over gently.  The center will rise a bit and be firm, and the other side golden when done.  Don’t overcook, or they fall and are heavy.   Serve on warm plates with Earth Balance (optional) and warm syrup (we like real maple syrup) or a low-sugar jam or fruit sauce.  Yum!   CORN FLOUR : As a thickener, corn flour creates a pale yellow “buttery” or “eggy” color in the finished product that is much more appetizing than turmeric (which tends to have a greenish cast and, therefore, looks phony).    It also contributes a “buttery” flavor or even an “eggy” flavor.   It blends to a creamy smooth texture after it’s cooked in liquid and then blended with more liquid.  Adding a tiny bit of Earth Balance gives it an even more buttery taste with very few calories in the finished product, but, in most cases it is not even necessary!   You can create soy-free vegan sauces and spreads, if that is a concern to you, and smooth, creamy products without the expense of silken tofu.   Corn flour mixtures cook well in the microwave.   Corn flour is not the same as cornstarch (confusingly, what we call “cornstarch” in North America is referred to as “corn flour” in the UK)— it’s very finely-ground yellow cornmeal.  I can find it in the Asian or Indian section of my supermarkets (Overwaitea and SuperStore here in BC, Canada, but also look for it in Indian (East Asian) markets and health food stores.    Basically, use half again as much corn flour as cornstarch, if converting a recipe.   *Note: If you can’t find corn flour, or if you prefer to use organic products, grind the finest yellow cornmeal you can find in a clean coffee/spice mill until it is powdery (this is important), or grind yellow cornmeal on the finest setting of your electric grain mill (I had to run it through mine twice).       BRYANNA’S VEGAN BREAKFAST SOFT TACOS   For 1 serving:   4 oz. firm tofu (not silken), crumbled 1/2 T. Tofu Scrambler Mix other additions of your choice (sautéed mushrooms, peppers, soy bacon bits, etc.)   2/ 7 or 8” corn tortillas (how to heat ) your favorite fresh or deli salsa   Scramble the tofu according to directions below.  Mix with any additions you want.  Heat tortillas.  Pile on the tofu, top with salsa and eat out of hand.   **To heat the tortillas, If the tortillas are frozen, heat them between two microwaveable plates for about one minute and then flip the plates over and heat for another minute.  You can soften thawed or fresh tortillas on a hot, dry pan or grill quickly just to soften, then wrap in a clean tea towel moistened with hot water and wrap that in foil and keep in the oven while you heat them all. Or bake, wrapped in a clean tea towel moistened with hot water and then wrapped in foil, in a 350°F oven for about 12 minutes     I have a microwave steamer (not insulated) from Tupperware that I use.  Put a little hot water under the steamer tray.  Wrap the (thawed) tortillas in a clean tea towel and place in steamer tray.  Cover and microwave for about 2-3 minutes for 6 tortillas, maybe 4 minutes for 12 (you’ll have to experiment with your microwave).  If you leave the tortillas in the steamer and wrapped, they will stay hot during the meal.   To keep warm, you can use a Tortillera/Tortilla Warmer (they are made of ceramic or plastic).  Here is the thermally-insulated hard plastic one from a Canadian site, but they are all over the place: http://www.goldaskitchen.com/merchant.ihtml?id=34&pid=4118&step=4 and here is the terra cotta one; http://www.goldaskitchen.com/merchant.ihtml?pid=2423&step=4   There is also a silicone warmer/steamer that can go into the microwave and oven and can be used for tortillas: http://www.bettycrocker.com/BettyStore/Store/ItemDetail.aspx?IdCode=P&Id=2457&Catalog=BettyCatalog&Mode=Newsletter   There is also an electric quesadilla maker with a tortilla warmer: http://www.amazon.com/exec/obidos/tg/detail/-/B0000Y5WCW/103-9165443-5318239?v=glance     BRYANNA’S* DELICIOUS HOMEMADE TOFU SCRAMBLER MIX   1 c. nutritional yeast flakes 5 T. plus 1 tsp. onion powder 4 tsp. curry powder 4 tsp. salt 4 tsp. turmeric 4 tsp. ground cumin   Mix in a DRY blender.  Store in a covered jar.   TO MAKE TOFU SCRAMBLERS:   Use 1/2 T. mix for each 4 oz. (about 1/2 c.) firm (regular, NOT silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.)   Mix it in well and scramble in a nonstick pan, sprayed lightly with oil from a pump-sprayer, until nicely eggy-yellow and the consistency you like, OR, you can cook it, covered, in a sprayed microwave-proof glass dish, sprayed with oil (12-13 oz. takes about 5 minutes).   FOR ULTRA-CREAMY SCRAMBLERS:  mix in 1 T. vegan mayonnaise (if you aren’t counting calories), or, a couple of T. of soymilk.   **You can add some chopped veggie “Canadian bacon” or “ham”, or veggie “bacon” chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture).  You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like.   IN THE MICROWAVE, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.   Scramblers can be used in breakfast burritos (along with some vegan cheeze, such as Tofutti Soya-Cheese, if you like) made with wholewheat flour tortillas, topped with salsa; or to make vegan “Huevos” Rancheros, among other things.     BRYANNA'S BISCUITS AND CREME GRAVY:     BRYANNA’S VEGAN “LIGHT BISCUITS” Makes 10-12, depending on size   I’ve been working on these to get them the way I want them.  I wanted some light biscuits that work well with half whole wheat flour (if you like), and have a moderate amount of fat (with an option to use oil).   I like buttermilk biscuits for their lightness—soured soymilk works well! (Use nut milk if you are allergic to soy.)  Using cold or frozen oil or Earth Balance makes a flakier biscuit, but, if this is not possible, the biscuits are still delicious!   2 tsp. lemon juice with soy or nut milk to make 2/3 c. 1 c. unbleached white flour 1 c. whole wheat pastry flour 1 T. vegan sugar 1 T. baking powder 1 tsp. baking soda 3/4 tsp. salt 1/4 c. cold Earth Balance  OR oil   Preheat the oven to 425 degrees F.   Mix the lemon juice and milk together and let stand.   Mix the dry ingredients together well in a bowl.  Cut in the oil or Earth Balance with a pastry cutter or fingers until like large crumbs.  Pour in the soured milk and stir with a fork until a soft dough forms.   Forming the biscuits (3 options): 1.) At this point you can make drop biscuits, if you wish, 2.) OR you can do what some cooks do and take heaping tablespoonfuls of the dough and flour them, then toss back and forth between your floured hands to make soft balls of dough.   3.) OR, for rolled biscuits,  you can dump the dough out on a lightly-floured surface and, lightly flouring the dough, knead gently about 12 times, then pat out the dough to a rough rectangle, fold into thirds and repeat 2 or 3 times (this makes nice layers).  Work quickly and don’t work or knead the dough like a yeast bread, or the biscuits will be tough.   Roll or pat the dough evenly  out to 3/4” thick .  Cut (straight down—no twisting) with a 2” biscuit cutter.  To re-use the scraps without too much handling (which makes them tough—and, remember, the scaps never rise as much as the other biscuits), I squish them back together, sides against sides, then fold the mass over once and re-roll gently.   For biscuits with soft sides, place them close together in a 10” round pan, or in two smaller pans.  For crispier biscuits, place at least 1” apart on a cookie sheet lined with cooking parchment.  Bake for 10-12 minutes, or until they are golden brown.  For “white” tops, leave “as is”.  For golden tops, spray the tops with oil from a pump sprayer or brush with melted Earth Balance or soymilk before baking.  Serve hot.   CORNMEAL BISCUITS:  Use 1/2 c. cornmeal in place of 1/2 c. of the wholewheat pastry flour.                                                               BRYANNA’S SOUTHERN BISCUIT GRAVY   makes about 3 c.   1/3 c. flour 1/4 c. nutritional yeast flakes 1/2 tsp. salt 2 and 1/2  c. warm soy or rice milk 2 tsp. toasted (Asian) sesame oil 1/2 T. soy sauce 1/2 T. “chicken-style” vegetarian broth powder 1/4 tsp. freshly-ground black pepper OPTIONAL: some reconstituted textured soy protein granules,  Soy Curls™ ,or chopped veg "chicken"   Place the flour in a microwave-proof bowl and microwave on high for 3 minutes, until it smells toasty and is a little bit colored.  Whisk in the nutritional yeast and salt.  Whisk in the “milk”, whisking or using a hand (immersion) blender until smooth.  Add the remaining ingredients.  Micorwave on high for 3 minutes.  Whisk.  Microwave again for 3 minutes, whisk, taste for seasoning and serve.   If making on stovetop, brown the flour lightly in a DRY skillet over medium heat, stirring constantly.  Whisk in the nutritional yeast and salt, then the “milk” and remaining ingredients (except optionals) using a whisk to get rid of lumps.  Stir over high heat until it starts to boil, then reduce heat to medium and stir for several minutes.  Add the optionals., if desired and heat thoroughly.  Taste for seasoning.  Serve hot.

JANUARY 22, 2005-- VEGAN RYE BREADS Since rye is a winter-hardy grain and thrives on sandy or poor soil, this cousin of wheat is popular in northern climes.  The Scandinavian and eastern European countries, in particular, have developed traditional rye breads which have been brought to North America by immigrants craving a taste of home.   The varieties of rye breads found in most stores are a poor imitation of old-world European rye breads, often no more than colored white flour doughs with a little refined rye flour added.   Rye breads are not difficult to make in the home, but require some special handling.  A heavy-duty kitchen machine, such as the Bosch or Kitchen Aid, or even a food processor or bread machine (for small batches, unless you have a really big one), is helpful in handling the sticky rye dough, but if you follow my advice, you should have no trouble hand-kneading rye breads.  NOTE ABOUT BREAD MACHINES: the heavier types of rye bread are better made by hand and baked in an oven than made with a bread machine.  However, the bread machine can be useful for kneading the dough.   Gluten is the protein substance which, when kneaded, becomes strong and elastic, allowing it to stretch when fermenting yeast gives off gases.  The gluten in rye is surrounded by sap-like substances (cereal gums called pentosans) which give rye its characteristic flavor, but which also interfere with the complete development of the gluten.  The slimy, viscous character of these substances produces a sticky dough, to which many bakers are tempted to add more and more flour.  The result is loaves like granite doorstops!   WHEN KNEADING BY HAND, add only enough flour to make a workable dough.  Keep a half-cup of flour and a teaspoon nearby.  Sprinkle a small section of the kneading surface with one teaspoon of flour (a section the circumference of a dinner plate is large enough to accommodate a 2-lb. batch of dough) and smooth it in with a scrubbing motion.  Knead on this small section until the dough begins to stick, and then repeat with another teaspoon of flour.   LIQUID KNEADING METHOD:   READERS OF THE LAUREL’S KITCHEN BREAD BOOK  will recall that there is an excellent rye bread section in this book.  However, I find their method of kneading rye breads with some of the liquid in the recipe unacceptably messy—and the results, I have found, are no better than those achieved by using the above method.   WHEN USING A HEAVY-DUTY KNEADING MACHINE, FOOD PROCESSOR OR BREAD MACHINE (for kneading only), you can more practically follow Laurel’s advice about kneading with liquid (which prevents the pentosans from greedily slurping up all the liquid before the gluten has a chance to form, making a sticky, weak dough.  This is more important with a machine-kneaded dough because the dough is mixed more rapidly and roughly, which can also make rye dough weak.   IF YOU WANT TO ADAPT A RECIPE  (INCLUDING THE FOLLOWING ONES) TO USING THE KNEADING-WITH-LIQUID METHOD WHEN MACHINE-KNEADING, place the dry ingredients in the bowl and mix with about two-thirds of the liquids (the dissolved yeast, fat, and any other liquids).  Leave out some of the plain water from the liquids (1/3 of total liquids) for kneading with.  Make it cool or tepid water, because the machine heats up the dough.   WHEN USING A FOOD PROCESSOR, add enough liquid only to make a soft dough and don’t process more than 30 seconds.  WITH A DOUGH HOOK OR BREAD MACHINE KNEADING CYCLE, add the reserved water slowly, while kneading, keeping the machine at low speed for about 5 minutes.  Each time you add water , the dough should fall apart; wait until it comes back together before adding more water.  The dough should be soft and smooth when ready.   SOME RYE BREAD TIPS TO REMEMBER:   1)**There are at present no standards for rye flour, and commercial rye flour from large mills often has the bran and germ removed, even sometimes when it is called “dark” or “medium”.   2)**Rye meal and “pumpernickel flour” are sometimes wholegrain, but make sure the package says “nothing removed’, or words to that effect.   3)**Stoneground whole rye flour is your best bet.  Buy from a store with a good turnover, to avoid rancid flour, or grind your own, if you have a home mill.   4)**Rye dough ferments very quickly, so rise at room temperature and do not over-ferment.   5)** Rye breads will never rise as high as wheat breads, but they should spring up in the oven if handled properly.   6)**Many  old-world rye breads are made with sourdough, and many of the newer breads have something acidic (like vinegar) added, because acid conditions the rather alkaline rye dough, preventing the bread from being wet and gummy.  See the last recipe for a link to a free powdered sourdough starter,    7)**Store rye flour in a cool place to avoid spoiling.   8)**The larger the proportion of rye flour to wheat in a recipe, the less kneading is required (rye gluten cannot withstand the amount of kneading that wheat gluten can) and the more liquid is needed to make the dough come together.   9)**Rye breads, like French and Italian crusty breads, bake best with an initial high heat and then a fairly long baking with the heat gradually lowering, as it would in a wood stove or wood-heated brick oven.   10)**Be sure your rye bread is sufficiently baked, or it will be gummy and unpleasant-tasting.  A convection oven, or unglazed quarry tiles lining the oven rack (you can get chipped ones quite cheaply) makes for even heat.     RYE BREAD RECIPES:   If you want “light” rye breads that are mostly wheat flour, any bread book and most bread websites on the internet have lots of such recipes.  The following are recipes with at least half rye flour, adapted from  Whole Foods for the Whole Family (NAL Books), the La Leche League International cookbook for which I served as Bread Editor.     BOHEMIAN RYE BREAD    Makes 2-3 loaves Adapted from a recipe by Susan Hickman, Mastic, N.Y., from Whole Foods for the Whole Family.   You can use a dough-kneading machine for this if you have one.  This is a moist “peasanty” bread.   4 c. warm water or potato cooking water 1 and 1/2 T. maple syrup 1 T. salt 1 and 1/2 tsp. dry active baking yeast 1 and 1/2 tsp. caraway seed 1 and 1/2 c. wholewheat flour 2 and 1/2 c. rye flour 2 potatoes 2 T. Earth Balance) 2 T. oil 3 and 1/4 c. wholewheat flour 3 and 1/4 c. rye flour   To make a sponge (a batter), mix the water, sweetener, salt and yeast in a large bowl.  Beat in the seeds and combined wheat and rye flour (not the last 2 measures of flour on the list).  Beat well with a wooden spoon.  Let rise, covered, 1 hour.  (NOTE:  If you want to use the liquid-kneading method described above, keep back 1 and 1/2 c. of the water from the sponge to use while kneading.)   While the sponge is rising, cook the potatoes til soft, drain, peel and mash them, whipping in the butter and oil.  Stir the potatoes into the sponge and add the remaining flours.  Beat well with a heavy wooden spoon or paddle for 10-15 minutes.  (This takes the place of kneading and is hard work!)  For weaker arms, use a dough hook on a heavy-duty mixer—knead only 5-10 minutes, in this case.  (NOTE: If using the liquid-kneading method, follow the directions in the text above.)  Dough should be stretchy.  Let dough rise in bowl, covered, I hour.   Stir down and let rise 30 minutes more.  Divide into 2 or 3 parts.  Knead each part briefly on a floured board (dough will be sticky—don’t add flour, just use enough on board to shape the bread).  Place in greased loaf pans and let rise 45 minutes, covered.  Do NOT allow to over-rise.   Preheat the oven to 350 degrees. F.   Bake for 1 and 1/4 hours, or until well-browned.  Remove from pans and let sit in turned-off oven for 20 minutes to form a hard crust.   POLISH RYE BREAD VARIATION from the same book, by Pat and MaryAnn Haws of Avon, Minn.   Instead of maple syrup, use 1/2 tsp. vegan sugar and 1 T. molasses.  Omit oil and Earth Balance.  Knead with a dough-hook, if possible.  Bake at 400 degrees F. for 10 minutes, then 350 for 50 minutes.  Cool on racks.     HEIDELBERG RYE BREAD   Adapted from a recipe by Dagmar Harper, Elmhurst, Illinois, from Whole Foods for the Whole Family (NAL books).    Makes 2 loaves   2 and 1/4 c. wholewheat flour 1/4 c. carob flour (could use organic cocoa powder, maybe only 2-3 T.) 1 T. dry active baking yeast 1 T. caraway seed 2 c. water 1/4 c. molasses 2 T. Earth Balance 1 and 1/2 tsp. Salt 2 and 1/2 c. rye flour   Combine wheat flour, carob powder, yeast and caraway.  Heat the water, molasses, Earth Balance and salt in a saucepan til very warm.  Beat into the flour mixture until very smooth.  Add enough rye flour to make a slightly stiff dough.  Knead about 10 minutes.  (See text above for liquid-kneading method.)  Cover and let rest 20 minutes.  Divide in half and shape into 2 round loaves about 6” across.  Place on greased cookie sheet and slash tops with a sharp knife or razor blade.  Brush with oil, cover and let rise until doubled, about 1 hour.   Preheat the oven to 350 degrees F.   Bake for 45-50 minutes, or until loaves sound hollow when tapped.  Cool on racks.   ANISE RYE BREAD VARIATION: from Pat and MaryAnn Haws of Avon, Minn., from the same book: Omit carob; reduce caraway seed to 1 tsp., and add 1 T. anise seed.  Instead of just the 20 minute first rise, let dough rise double before shaping.     Try the Dutch Pumpernickel Bread recipe from one of the archives.     If you have a sourdough starter—this, and the variation, is delicious!   SOURDOUGH RYE BREAD WITH SEEDS   Makes 2 loaves Adapted from a recipe by Karen Myers of Butler, Penn. From Whole Foods for the Whole Family (NAL Books).   You can get a free starter (and it's a great story that goes with it!) here:   http://home.att.net/~carlsfriends/ (PS: I don't use the sugar and potato they call for in the starter)   1 c. fresh, bubbly sourdough starter 1 c. warm water 2 c. rye flour 1 T. dry active  yeast 1 c. more warm water 2 tsp. salt 1 t. caraway seed 1 T. poppy seed 1 c. rye flour 3 c. wholewheat flour 3 T. cornmeal Cornstarch Glaze (see below)   THE NIGHT BEFORE; In a large bowl, make a sponge by mixing the starter, 1 c. water and 2 c. rye flour.  Cover and let stand overnight.   IN THE MORNING, dissolve the yeast in the remaining 1 c. warm water and add to the sponge with the salt, seeds and rye flour.  Mix well, adding the whole wheat flour.  Cover and rest 10 minutes.  Knead about 10-12 minutes.  Dough should be tacky.  Let rise, covered, for 3 hours.  Punch down and knead briefly.  Divide in half and form into long loaves.  Place loaves side by side on greased cookie sheet sprinkled with the cornmeal.  Let rise til doubled, about 1 hour.   Preheat the oven to 400 degrees F.   Brush the loaves with the Cornstarch Glaze.  Bake loves for 25 minutes, or until they sound hollow when bottoms are tapped.   For crustier loaves, place a flat pan of hot water in the bottom of the oven, or spray the loaves with water from a plant mister before and halfway through baking.   FINNISH SOURDOUGH RYE BREAD VARIATION (My favorite!) Omit the water and use warm beer instead (all 2 c. total).   Light or nonalcoholic beer will work.  Shape into 2 round loaves.   BRYANNA’S CORNSTARCH GLAZE             This simple glaze is used in place of egg white to help toppings adhere to the tops of loaves, or for a shiny crust.   1/2 c. cold water 1 tsp. cornstarch             Mix the water and cornstarch together in a small saucepan.  Stir constantly over high heat until thickened and clear.     100 PERCENT RYE BREAD: If you want to try a 100 percent rye bread (trickier than half-rye!), go to your library and get Great Whole Grain Breads by Finnish-American cookbook author Beatrice Ojakangas and try her 100 percent Finnish Rye Bread.

FEBRUARY 7, 2005-- LUNAR NEW YEAR, VIETNAMESE-STYLE, AND AN ASIAN VALENTINE'S DAY DESSERT! For recipes from last year: Lunar New Year recipes (and background of Lunar New Year celebrations, resources, and Chinese menu and recipes): http://www.bryannaclarkgrogan.com/page/page/911148.htm#january19 Valentine breakfast in bed: http://www.bryannaclarkgrogan.com/page/page/911148.htm#valentine In Vietnamese communities, there is a two-day holiday called Tet.  Homes are decorated with peach blossoms, which represent peace and luck.  During the two days of celebration no real cooking is done-- snack foods (such as steamed rice cakes) and sweets are eaten.  But on the day after the official celebration there is usually a big family meal with traditional foods such as spring rolls.  VIETNAMESE SNACK FOOD MENU (recipes from my book "The Almost No-Fat Holiday Cookbook", unless otherwise indicated) Baked Vietnamese Spring Rolls* Vegetable and Fruit Platter* Vietnamese Potato Patties* Chinese Almond Curd* beer, white wine, jasmine tea or carbonated water mixed with juice Vietnamese Coffee* BRYANNA’S BAKED VIETNAMESE SPRING ROLLS makes 24 rolls   These crispy little tidbits are usually deep-fried, but you won't miss the grease! They are actually quite easy to make. HAVE READY: 24 8 and 1/2"-size rice paper rounds a large bowl of 2 qts. hot water with 1 c. granulated light unbleached or white beet sugar added 6 dried Chinese (shiitake) mushrooms, stemmed and soaked in hot water to cover for 30 minutes 1 oz. dried rice vermicelli noodles, soaked in hot water to cover for 30 minutes 1 recipe TVP-Tofu"Ground Pork", uncooked DIPPING SAUCE (Vegetarian Nuoc Mam Sauce): 1/2 c. rice vinegar (or cider or white wine vinegar) 1/2 c. light soy sauce 1/2 c. water 1/2 c. grated carrot 1/4 c. sugar 1/4 c. lime juice 4 cloves garlic, pressed 2 T. pickled jalapeños, minced FILLING: 6 to 7 oz. extra-firm or pressed tofu, sliced about 1/4" thick 2 T. nutritional yeast flakes 1 T. soy sauce 1 and 1/2 c. fresh mung bean sprouts, chopped OR thinly shredded and chopped green cabbage 1 and 1/2 c. grated carrot 1 c. minced onion 2 T. minced garlic the soaked Chinese mushrooms (above), drained and chopped the soaked vermicelli noodles (above), drained and chopped the prepared TVP-Tofu "Ground Pork" 6 T. water whisked together with 1/4 c. soy sauce 1 and 1/2 T. powdered egg replacer 2 tsp. vegan sugar or other sweetener of your choice 1/2 tsp. EACH salt and pepper   To make the Dipping Sauce, mix together all the ingredients in a small saucepan and simmer briefly, until the sugar is dissolved. Pour it into a bowl and let it cool. This can be made well ahead of time and refrigerated, but let it come to room temperature before serving.   To make the Filling, toss the slices of tofu with the 1 T. soy sauce and then dredge the slices in the yeast, coating both sides. Cook the tofu in a heavy skillet, lightly greased (with Chinese sesame oil, if possible) over medium-high heat until both sides are golden-brown. Cut the tofu slices into very small dice.   In a large bowl mix together the tofu, bean sprouts, carrot, onion, mushrooms, vermicelli, TVP-Tofu "Ground Pork", garlic and the whisked water-egg replacer mixture. Combine well.   To fill the rolls, work with one rice paper at a time and keep the rest covered. Dip a rice paper into the hot sugar-water for about 5 seconds. Smooth it out on a clean, damp towel covering your work surface. The round should be pliable in a few seconds. Place 3 heaping tablespoons of Filling on the bottom of the round. Shape the filling into a 4" "log" as neatly as you can. Fold the bottom up once, then fold the sides of the round over the filling and, starting at the filled end, roll it up into a tight cylinder. Place seam-side-down on a lightly-greased cookie sheet. Cover with a clean, damp towel or plastic wrap while you fill and roll the rest. (These can be made several hours before baking. Cover them tightly with plastic wrap and refrigerate until baking time.) (Save the sugar-water.)   To bake the rolls, preheat the oven to 400 degrees F. Make sure that the rolls are at least 1" apart on the baking sheets. Brush the rolls lightly with the sugar-water OR spray with oil spray from a pump-sprayer and bake them for 20-25 minutes, turning once half-way through. The rolls should be golden.   Cut each roll in half crosswise, on the diagonal (this is easiest with kitchen shears). Serve hot on a platter lined with lettuce leaves and decorated with grated carrot, fresh cilantro and mint. Serve the Dipping sauce alongside. BRYANNA’S VEGETARIAN "GROUND PORK" AND VARIATIONS Makes 10 patties or 14-20 links, equivilant to about1 lb. ground meat (or 24-26 balls)   In a bowl, soak together: 1 c. dry textured soy protein (TVP) granules| 3/4 c. boiling or very hot tap water 2 T. soy sauce   When soft, add and mix well: 4 oz. tofu, mashed   When cool (you can speed this up by spreading the mixture on a plate and putting in freezer for a few minutes-- this keeps the gluten from clumping into strings), add: 1/2 c. pure gluten powder (vital wheat gluten)   Mix well with hands, then shape into 10 thin patties, 24-26 "meatballs", or 14-20 small sausage "links".   STEAM them over simmering water for 20 minutes, or MICROSTEAM them in a plastic steamer in a covered bowl over 1 c. water for about 5 minutes. This makes a moist product which firms up nicely when cooled. They can then be browned in a nonstick skillet or on a grill, using a little olive oil with a touch of sesame oil, or added to recipes. (I recommend making ahead and cooling before adding to other recipes.)   Can refrigerate or freeze. VIETNAMESE VEGETABLE PLATTER (DIA RAU SONG) 1 large head of Boston or other soft -lettuce, separated into individual leaves 1 bunch of scallions (green onions), cut into 2 -inch lengths 1 c. cilantro leaves 1 c. mint leaves 1 c. fresh Thai or regular basil leaves 1 cucumber, peeled lengthwise in alternating strips, then halved lengthwise and sliced thinly crosswise 4 oz .fresh mung bean sprouts 1 ripe mango 3 ripe organic bananas 1 ripe papaya 6 apples 6 ripe starfruit (if you can find them) On a large platter, decoratively arrange all of the ingredients in separate groups. Adapted from "The Foods of Vietnam" by Nicole Rauthier   BRYANNA’S VIETNAMESE POTATO PATTIES Makes 30 patties These tasty morsels can be made ahead of time and frozen. Reheat them at 300 degrees F for 30 minutes. 4 medium russet potatoes, peeled, shredded and soaked in cold water 1/2 c. cornstarch or wheat starch OR 1 c. white flour 1 T. powdered egg replacer beaten with 1/4 c. water til frothy 4 green onions, minced 1 medium onion, minced 6 cloves garlic, minced 2 tsp. soy sauce 4 tsp. curry powder pepper to taste   Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch and mix well. Add all of the remaining ingredients and mix well again.   Heat two heavy, lightly greased skillets over medium-high heat. Drop the mixture by tablespoons onto the skillets, forming them into 2 and 1/2" patties. Cover the pans and cook until the bottoms are golden brown. Turn them over and cook, uncovered, until the other sides are golden brown and crispy. Serve with the same Dipping Sauce (vegetarian Nuoc Mam Sauce, which accompanies many Vietnamese dishes) as for the baked Vietnamese spring Rolls.                                                                                                    BRYANNA’S CHINESE ALMOND CURD     Serves 8 Make this in heart-shaped molds (as in the photo) for a Valentine dessert! This recipe is from my very first Vegan Feast newsletter.   (NOTE: I have to be honest and tell you that fresh tofu and other white foods are not served during the New Year's festivities because white is considered unlucky for New Year as the color signifies death and misfortune. But you can use marinated or baked or smoked tofu, or bean curd skin (yuba) in your vegetarian feast. This following dessert is white, so, if you are trying to be authentically Asian, you might want to color the mixture (before setting). If you don't want to use food coloring, you could use a little cranberry juice or pomegranate juice in place of some of the cold water that you use to make your own almond milk, or in place of a bit of the commercial almond milk. Don't use too much, or the acid will prevent the agar from setting properly! Alternatively, you could blanket the heart shapes with a red berry sauce (coulis)-- which can be improvised by thinning a good, low-sugar berry jam with some juice or liqueur, or completely cover it with sliced fruit.)             This is a sort of Chinese "jell-o" made with almond milk and the vegetarian gelatin, agar agar.  Modern recipes often contain milk, or sweetened condensed milk, but it is light and delicious when made with real almond milk, as it was in the past.  This dessert can be served with any kind of fruit.  It is often served in a sweet syrup, but I like it better with just the natural fruit juices, or the fruit syrup from canned fruit, if that's what you use.             Now that commercial almond milk is readily available in health food stores, it's not necessary to make your own, but I'll give the directions anyway.   4 c. commercial plain almond milk (or homemade) 1 c. water 1 c. light vegan sugar 2 and 1/4 tsp. powdered agar agar (or 1/4 c. plus 1/2 T. agar   flakes) 1 tsp. pure almond extract fresh or canned fruit of choice (see notes below)   Bring 2 c. of the almond milk to the boiling pint.  Add the sugar and stir to dissolve.  Add the rest of the almond milk, cold, and the extract.             In a small saucepan, mix the water with the agar and let it soak for a few minutes.  Then stir it over high heat until it dissolves, and let it simmer for 2-3 minutes.  (Or you can microwave it in a 1 qt. bowl for 3 minutes.)  Whisk the dissolved agar into the almond mixture and pour it into a 9 x13" glass baking dish, or a shallow rigid plastic container.  Chill for at least 2 hours, or until firm.             To serve the dessert in the traditional manner, cut it into 1/2" cubes and divide between eight dessert bowls.  Mix the cubes with sliced fresh, canned, or thawed frozen fruit, along with some juice (about 1/2 a cup of fruit per bowl).    Orange slices and mandarin orange segments are often served with this, but you could use kiwis, pineapple, cherries, or any favorite fruit.  Oranges and apples are the traditional fruit for Lunar New Year, since apples are symbols of good luck and apples and oranges are both round (another lucky symbol) and are red and orange—colors of joy!  Kumquats are another round, orange fruit that symbolize “golden luck”.  Red berries would be nice for a Valentine's Day dessert.   The bowls can be filled and refrigerated until serving time.  OR you can chill the dessert in molds, as in the picture above, and serve with fruit on the side.  (Dip the molds in hot water for a few seconds before inverting and removing onto plates.)   Homemade Almond Milk:  Blend 1 c. blanched almonds in a blender with 2 c. boiling water for about 3 minutes.  Add 2 c. cold water.  Strain through fine cheesecloth lining a colander.  Squeeze and twist the pulp to get all the "milk" out.  Discard the pulp or use it for a facial scrub.     BRYANNA’S VEGAN VIETNAMESE COFFEE From my book "Soyfoods Cooking for a Positive Menopause" For hot Vietnamese coffee, coffee is usually dripped into a glass and Sweetened Condensed Milk (see soy version below) added to taste. You can use coffee made in a stovetop espresso maker, however. For icy and refreshing Iced Vietnamese Coffee, you can make a strong espresso (about 6 T. liquid espresso per person) and mix it with 2 T. Sweetened Condensed Soymilk (below) per serving, then pour it over a tall glassful of roughly-crushed ice (about 6 cubes per glass). Serve with a straw. Delicious!   BRYANNA’S SWEETENED CONDENSED SOYMILK equal to a 14 oz. can of sweetened condensed milk-- 1 and 2/3 c. From my book "Soyfoods Cooking for a Positive Menopause". I devised this primarily to make Vietnamese Coffee, but it can be used in baking and candy-making instead of the candy dairy product. It's fast to make and keeps in the refrigerator for several weeks. 1 c. granulated light vegan sugar 2/3 c. boiling water 6 T. bulk soymilk powder 5 T. isolated soy protein powder 1 T. melted good-tasting non-dairy margarine (such as Earth Balance) Combine all ingredients in a blender until the sugar is dissolved and the mixture is thick. Pour into a clean jar, cover and refrigerate. It thickens when chilled.

FEBRUARY 21, 2005-- VEGAN FAUX "FISH"   Vegan Faux Seafood Chowder   Fish and seafood can be very difficult to replicate, but not impossible! Why don't vegans and vegetarians eat fish and seafood? This is an excellent 4-part series of articles (with some nice recipes) by Kay Bushnell (vegan "Cooking Green" columnist) on the Sierra Club website's newsletter: Part 1: Part 2: Part 3 and Part 4: If you live in a large city with a substantial Asian population, you may be able to find Chinese mock seafood products in a large Asian supermarket or specialty store. In Vancouver, BC, I can find delicious vegan "shrimp". "crab", "lobster", "tuna" and "salmon" at West Best Vegetarian (4934 Victoria Drive, Vancouver, B.C., Canada V5P 3T6 Tel/Fax: (604) 323 2362). PETA PICKS New York’s May Wah Healthy Vegetarian Food is a vegan’s dream come true, offering faux chicken, beef, ham, lobster, crab and shrimp! To order, visit May Wah’s Web site at www.Vegieworld.com* or call 212-334-4428. Worthington Foods also offers a variety of mock meats and seafood in the U.S. and Canada. Look for them in the veggie or kosher section of your grocery store. In the U.K., look for "Linda McCartney’s Fishless Fingers", and "RealEat Fishless Fishcakes" in health stores and supermarkets. Seventh Day Adventist stores (ABC or Adventist Book Centres) carry Worthington products: ADVENTIST BOOK CENTER STORE LOCATOR FOR NORTH AMERCIA: http://www.adventistbookcenter.com/index.tpl Canadians can order online from their Abbotsford, BC site. You can order from many of these companies by visiting PETAMall.com; PETA will receive a percentage of the proceeds. Other online stores to order mock fish and meats: http://www.vegecyber.com/ http://www.nomeat.com Momo's Veggie Kitchen has four veggie "faux fish'" items: "Seafarer's Veggie Filet" (which looks like a white fish steak, actually), "Mo' Rainbow veggie Fish" (which looks like fried fish), "Mariner's Veggie Delight" (which looks like a salmon steak), and "Mo' Tuna Veggie Filets" (they are like "tuna patties" and can be shredded and mixed with vegan mayo for "tuna" sandwiches). They are NOT all vegan, so read the labels!  (Unfortunately, the website does not list ingredients, so you have to read the package.)  The "Mo' Tuna Veggie Filets" ARE vegan. I mention these because they are made in Canada. But, I understand that they are available in the US. as well. http://www.momoskitchen.com Veat, a British company, makes a "Vegetarian Fillet", which looks like salmon. I have not tasted it, but their other products are very good, if expensive, and they promise "100% vegetarian..." However, they could still have milk products in them, so check the labels. look for them in your health food store. SMOKED TOFU makes a good substitute for smoked fish! HERE ARE SOME "FAUX FISH" RECIPES THAT I HAVE DEVISED: BRYANNA’S SOY "SALMON" makes 2/ 3x5" loaves This is a "tweaked" version of a recipe from "Simply Heavenly" by Abbot George Burke. I think he got the idea from "Ten Talents" by Rosalie Hurd, since there is a similar recipe there. Anyway, it’s simple and it’s good (very salmon-colored!), but it was a bit too delicate, so I added a little chickpea flour (more soy flour tasted too strong), and it wasn’t "oceany" enough, so I added seaweed. I also have been fooling around with different ways to fix the finished loaf. It can be used "as is" as a "pâté " or spread. You can mix it with a little vegan mayo, chopped green onion and celery and use it for a sandwich filling. You can heat it in the microwave, or in a little oil in a frying pan, to crisp up the seaweed coating, and serve it plain with lemon. Below is a recipe for "salmon cakes" or patties that I’m playing with. Preheat the oven to 400 degrees F. Blend in a blender; 1 c. water 1 c. tomato juice 1 c. soy flour 1/4 c. chickpea flour 1 T. olive oil 1 tsp. onion powder 1/2 tsp. salt| 1 T. dulse flakes (dulse is a seaweed—get the flakes at a health food store) 4 sheets of nori (the seaweed sheets you use for rolled sushi) Line two greased "fruitcake pans" (3x5" little loaf pans) with the sheets of nori seaweed. Use two sheets per pan. Overlap two of them on the bottom of each pan, with enough to cover the loaf at the top, with room for expansion (the loaf puffs up a bit). Dampen the nori with wet fingers, if necessary to fit it into the pan. (Don’t worry about the ends not being covered.) Pour the batter evenly into the pans and fold the extra nori over the tops. Spray with oil from a pump sprayer. Bake 40 minutes. Cool completely—don’t plan on eating it straight out of the pan. Wrap the loaves in foil, then place in a plastic bag, and refrigerate. You can also cut the loaves in half and wrap each half separately, and freeze them. To serve, slice and heat it in the microwave for a couple of minutes, or brown the slices over medium heat in a lightly greased nonstick skillet. (If you like, you can wrap each slice with more nori.) The slice puff up a bit. Serve with lemon, tartar sauce, chili sauce, etc. Or mix with vegan mayo, chopped green onion and celery for a sandwich filling—THIS IS GOOD! Or use as a spread or pâté. Here’s the "SALMON CAKE OR PATTIE" recipe I’m playing with—I’m still working on it, but it’s pretty good with lemon juice squirted on. 2 c. Soy "Salmon" (you can chop up some of the softer nori covering and add it, if you like) 1-2 c. fresh breadcrumbs (packed) or cold cooked rice, or a combination 1/2 tsp. salt 2 tsp. vegetarian worcestershire sauce 1 T. vegan mayo (such as Vegannaise) 1 T. chopped parsley 1 T. lemon juice 1/4 c. minced green onion Mix well and shape into patties. Coat with flour, fine dry breadcrumbs, cracker crumbs, corn flake crumbs, cornmeal, wheat germ, etc. Brown in a little oil over medium-high heat on both sides.   BRYANNA’S KEDEGEREE serves 4 (From my book "20 Minutes to Dinner".)   Kedegeree is an Anglo-Indian dish which is usually eaten for breakfast, but makes a great brunch, lunch, or supper dish. (Scrambled tofu would make a good accompaniment for a company brunch.)   Instead of the smoked haddock customarily used in this recipe, I use smoked tofu.   QUICK TIP: If you have no commercial smoked tofu, you can make a very satisfactory quick version by cutting up 10 oz. of extra-firm tofu into small dice, placing in a nonstick skillet over high heat, and adding a mixture of 1/4 c. water, 1 T. soy sauce, and 1 tsp. liquid smoke. Stir-fry until all the liquid is absorbed (this just takes a couple of minutes) and the cubes begin to brown.   This is an old-fashioned colonial dish which deserves more attention! 1 and 1/2 c. long grain white rice (basmati or converted are good) OR quick-cooking brown rice 2 c. vegetarian broth plus 1/4 c. water 1 medium onion, thinly sliced 2 c. (about 10 oz.) chopped commercial smoked tofu 1-3 tsp. garam masala or curry powder 1/2 c. minced fresh parsley or cilantro 1/2 c. soymilk pinch cayenne salt and freshly-ground pepper to taste   In a medium saucepan, bring the rice, broth, and water to a boil, cover tightly, turn down and cook for 15 minutes.   In the meantime, steam-fry the onion in a large nonstick skillet until it begins to brown and soften. Add the smoked tofu and curry powder, and stir-fry for a few minutes. Add the parsley or cilantro, then the cooked rice, soymilk, and cayenne. Stir until the soymilk is absorbed and the whole dish heated (this just takes a minute or two). Taste for salt and pepper.   BRYANNA'S NEW ENGLAND-STYLE SEA VEGETABLE CHOWDER Serves 4-6 (From my book "Soyfoods cooking for a Positive Menopause".) Dulse is a sea vegetable which is gathered on the Northeastern coast of North America, so I thought it would be an appropriate substitute for the clam flavor. This soup rivals calorie-rich and fat-laden version for flavor and texture. 1 large onion, chopped 4 medium waxy potatoes (about1 lb.), peeled and diced 2 c. vegetarian broth 1/2 c. dry textured soy protein granules PLUS 7 T. water 1 c. frozen corn kernels 1/2 c. crumbled dry dulse (or 1/4 c. dulse flakes) 1/4 c. minced fresh parsley 1 bay leaf 1 T. soy bacon chips 1/2 tsp. dried thyme 1/4 tsp. kelp powder freshly-ground black pepper to taste paprika BLENDED MIXTURE: 1 c. medium-firm tofu OR extra-firm SILKEN tofu 1 c. water 2 tsp. salt 1 tsp. vegan sugar or alternate In a medium pot, steam-fry the onions for about 5 minutes, or until softened. Add all ingredients except pepper, paprika, and Blended Mixture. Simmer, covered, for about 10 minutes, or until the potatoes are soft. Meanwhile, whip the Blended Mixture ingredients in the blender until VERY smooth. When the potatoes are soft, stir in the Blended Mixture, add pepper to taste, and heat gently. Sprinkle each serving with paprika. Serve with crackers.

MAY 4, 2005-- VEGAN MOTHER'S DAY BRUNCH   Creamy Mushroom and Asparagus Crepes   MENU CREAMY MUSHROOM AND ASPARAGUS CREPES HOT VEGAN RESTAURANT-STYLE SPINACH AND "BACON " SALAD GRAPE FOCACCIA   BRYANNA’S CREAMY MUSHROOM AND ASPARAGUS CREPES Serves 4 to 6   A very elegant spring entrée.  The crepe recipe is from my book Soyfoods Cooking for a Positive Menopause and the filling and sauce recipes are adapted from my book Nonna’s Italian Kitchen.  The crepes and the sauce can be made the day before and refrigerated.   1 recipe (12) Tofu Crepes, cooked   Filling: 1 Tbs extra-virgin olive oil or Earth Balance 1 medium onion, minced 1 lb. mushrooms (preferably cremini—the small brown ones), chopped 1/2 cup dry white wine 1/4 cup Vegan Béchamel Sauce Optional:  1 tsp. chopped fresh rosemary 1 cup of cooked fresh asparagus cut into 1/2" pieces (cooked crisp-tender) 1/4 cup vegan Parmesan substitute salt and freshly-ground pepper to taste 1 cup shredded vegan mozzarella (such as Tofutti or EarthKind)   Heat the oil or Earth Balance in a large non-stick skillet.  Add the onion and sauté over medium-high heat until the onion softens and begins to color.  Turn the heat to high, add the wine and let it evaporate.  Add the mushrooms (and optional rosemary) and cook, watching closely, until they have extruded their liquid and it almost evaporates.  Add the asparagus.  Season to taste with salt and pepper, add the béchamel sauce and Parmesan substitute.   When ready to serve, Preheat the oven to 425 degrees F . Place a generous amount of filling down the center of each crepe and roll it up.   Place the rolls in an oiled baking dish.  (You can prepare the crepes up to this point several hours ahead of time.)  Pour a little of the Béchamel Sauce over the crepes, sprinkle with the vegan mozzarella, and bake 20 minutes.  Serve with more sauce on the side.       BRYANNA’S TOFU CREPES     Makes 12 crepes               These are really excellent--they have that flexible "eggy" texture of regular crepes.  You can freeze them, too.  These are adapted from my book Soyfoods Cooking for a Positive Menopause.   1 and 1/2 c. soymilk 1 c. unbleached flour or whole-wheat pastry flour 1/2 c. medium-firm regular tofu OR extra-firm SILKEN tofu 1/4 c. soy or chickpea flour Optional: 1-2 T. nutritional yeast flakes 1 T. sugar 1/2 tsp. EACH salt and baking powder 1/4 tsp. turmeric a few gratings of nutmeg             Process all ingredients in a food processor or blender until very smooth. No need to "rest" the batter first.  Tofu crepes are made just like ordinary crepes.  Heat a nonstick 8" skillet over medium-high heat and wipe it lightly with oil before making each crepe. Use about 3 T. of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom.  Cook for a few seconds, or until the top looks dry.  Carefully loosen the crepe with a spatula and flip it over.  After a few seconds the other side should be dry.  Fold into quarters or roll like a jelly roll and place on a plate (or leave them flat if you are going to stack them with filling).  If you are going to use the crepes shortly, cover them with a clean tea towel.             Either fill the crepes and serve according to the specific recipe directions, or let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe) and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).    VARIATIONS: Dessert Crepes:   Use 2 T. sugar; add 1 tsp. vanilla and 1/2 tsp. pure orange or lemon extract.  Roll around tofu crème cheese (Tofutti) and top sweetened fresh fruit, liqueur, and or any sweet sauce. Saffron Crepes: Add 1/4 tsp. Spanish saffron.  Buckwheat Crepes: Substitute 1/2 c. buckwheat flour for 1/2 c. of the wheat flour and use soured soymilk (add about 1 T. lemon juice to the soymilk) or 3/4 c. soy yogurt and 3/4 c. soymilk instead of all soymilk.     BRYANNA’S WALNUT PARMESAN ALTERNATIVE      makes about 3/4 c.  (wheat-free and can be soy-free)             If you have a soy allergy, or you have a hard time locating Galaxy Foods delicious Vegan Parmesan, this is an easy and tasty alternative, either as a topping, or particularly as an ingredient in certain recipes.  This is just about the right amount to fit into one of those little shaker bottles, but you can easily double, triple or quadruple the recipe and keep it refrigerated or frozen.  It was inspired by the commercial product called  “Parma” , but I added some miso for a more fermented flavour.   This recipe first appeared in my subscription newsletter, The Vegan Feast.             Use a food processor or mini-chopper or spice mill for this recipe, rather than a blender.   1/2 c. chopped raw walnuts 2 T. nutritional yeast flakes 1 tsp. light soy or chickpea  miso 1/4 tsp. salt             Process the ingredients until as fine as possible.  Stir to get rid of any lumps.  Place in a covered container or shaker and keep refrigerated.         BRYANNA'S VEGAN RESTAURANT-STYLE HOT SPINACH "BACON" SALAD Serves 4   Toasted sesame oil takes the place of bacon fat in this NEW recipe.   1 lb. baby spinach (from a bag already cleaned) 2 Tbs soy bacon bits or chips (I like McCormick’s Clubhouse soy bacon ”chips”) (OR you can use 1 cup chopped Yves Veggie Bacon or Lightlife Smartbacon, sautéed in a little toasted Asian sesame oil) 4 large, cleaned raw mushrooms, sliced Dressing #1 OR Dressing #2 Optional Ingredients:  thinly-sliced red onion; sliced green onion; raw mung bean sprouts; sliced fresh water chestnuts or jicama   Pour the HOT dressing onto the spinach in a serving bowl, along with the “bacon” and sliced mushrooms.  Toss well-- the spinach will wilt a little-- and serve immediately.   DRESSING # 1 (this one is kind of sweet): 2 Tbs balsamic vinegar 2 Tbs ketchup, regular or spicy (can be organic, in which case, use only 1 1/2 Tbs) 1 Tbs toasted (Asian) sesame oil 3 Tbs veggie broth or water OPTIONAL: 1 cloves garlic, pressed 2 1/2 tsp. brown sugar 1/4 tsp. dry mustard lots of freshly-ground black pepper   Mix the dressing ingredients with a whisk and heat in a small pot OR in the microwave for 30-60 seconds.    DRESSING #2 (This one is less sweet): 3 Tbs red wine vinegar 2 Tbs toasted (Asian) sesame oil 3 Tbs veggie broth or water 1/2 tsp. brown sugar 1/2 tsp. dry mustard 1/2 tsp. salt lots of freshly-ground black pepper   Mix the dressing ingredients with a whisk and heat in a small pot OR in the microwave for 30-60 seconds.    BRYANNA’S GRAPE FOCACCIA Makes 1 large focaccia   This is potato-based dough from the Italian region of Apulia (Puglia) is fluffier than normal focaccia dough, but still nice and chewy (unlike the awful stuff you get in a lot of restaurants!).  I add bran and flaxseed for more fiber and nutrition—added to the unbleached flour, it doesn’t have that “whole wheat” heaviness.     You will never have a more delicious brunch dish, hot from the oven!  It’s slightly sweet and juicy.  Serve this with soy lattes or cappuccinos for a perfect ending.   This recipe is adapted from one in my book Nonna’s Italian Kitchen and appeared first in this form in my subscription newsletter The Vegan Feast.   You can make this in the food processor.   Dough: 8 oz. russet potatoes, peeled and cubed (IF YOU WANT TO DO THIS IN A HURRY, you can microwave cubes of potato in about 5 minutes with a bit of water—covered—OR you can use 2 c. instant (can be organic) mashed potato flakes mixed with 1 and 1/3 c. boiling water 1 and 1/2 tsp. active dry yeast (regular, not instant) 1 c. plus 2 T. warm water (105-115 degrees F) 3 and 1/2 c. unbleached flour 1/4 c. ground golden flax seed 1/4 c. wheat bran 1 T. extra-virgin olive oil 2 tsp. sea salt   Topping: about 1 lb. seedless grapes, any kind, cleaned, no stems 1/2-3/4 c. coarse unbleached sugar, such as turbinado   About 20 minutes before you are ready to make the dough, boil the potatoes until tender, drain, and mash or press them through a ricer. Use the potatoes while they are still warm but not so hot as to kill the yeast; they should be about the same temperature as the yeast water.   If you are making this by hand, stir the yeast into the warm water in a large mixing bowl.   Let stand 5 minutes. Add the oil and riced potato.  Add the flour, bran , flax seed, and salt in two additions and mix until the dough comes together. Knead the dough for 10 minutes until the dough is velvety, firm and slightly sticky. You may want to spread 1 to 2 tablespoons of flour on the board to reduce the stickiness.   If you want to use a food processor, mix the flour, salt, bran and flaxseed in the processor bowl.  While the machine is running, add the mixture of water, dissolved yeast, oil and potato until the dough forms a ball on top of the blade.  If it’s too dry to come to a ball, add water a few DROPS at a time until it does.  Process 30 seconds.   First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and leave to rise until doubled, about 1 1/2 hours.   Shaping and Second Rise: Punch down the dough and roll it and pat it into a rectangle to fit a well-oiled 11 by 15” pan cookie sheet, and stretch the dough toward the edges. Cover with a damp towel, let sit for ten minutes, and then stretch a bit farther to the edges. Cover again and leave until doubled, about 45-60 minutes.   Preheat the over to 425 degrees F. Just before you are ready to bake, dimple to dough with your fingertips.  Spread the grapes over the top of the dough evenly.  (If the grapes are large, cut them in half, first; otherwise just kind of smoosh them with your fingers to release some of the juice).  Sprinkle the grapes with the sugar (the amount depending on your taste, and how sweet the grapes are).   Bake for 20 to 25 minutes until golden. Remove from pan and serve warm, if possible, cut into rectangles.

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