Bryanna Clark Grogan
This creamy vegan cheese spread is absolutely addictive and delicious on your favorite crackers, rye crisp, or crusty bread. Recipe from World Vegan Feast* (©2011, Vegan Heritage Press) by Bryanna Clark Grogan.
This is easy to make, but tender and moist. Be sure to use pastry flour, since there’s no fat in this, and use a bundt or tube pan, because fat-free cakes don’t work well when baked in a flat pan, I find. You can make a white or cocoa icing. more→
A review of The Blooming Platter Cookbook by Betsy Dijulio, contributed by Bryanna Clark Grogan: Betsy’s writing makes one feel that a good friend is writing to one, sharing special recipes and sometimes the stories behind her inspiration.
Reading statements such as: “…I have been consumed by what I like to call intense ‘investigative’ home-cooking and entertaining — fueled by the advent of the food networks — ultimately leading to part-time free-lance food writing and a bit of teaching. I remain an ‘independent study’ student of all things culinary.” and “For as long as I can remember, food has been the blaze that marked the path of my life.”, as well as her preference for soy milk, make me feel sure that Betsy is a “kindred spirit” (as Anne Shirley of Green Gables fame was wont to say). more→
Here’s a luscious dish of noodles, kale butternut squash, enveloped in a rich peanut sauce. If you prefer, you can have all the ingredients heated and serve the dish hot instead of at room temperature. Contributed by Bryanna Clark Grogan. more→