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Bryanna Clark Grogan
Works at Vancouver Island Regional Library, Union Bay BC
Attended Galileo High School, San Francisco, CA
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Bryanna Clark Grogan

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NEVER EATEN YUBA? HERE'S A TASTY WAY TO TRY IT-- MALAY-STYLE YUBA & DAIKON CURRY 
This post includes a link to history of yuba; how to make your own yuba; and links to other yuba recipes I've posted in the past:
Buddha's "Roast Duck"
Italo-Peruvian Cau-Cau (a stew made with Yuba)
A French-Style Yuba Stew
"Yuba (also called “bean curd skin” or tou-p'i, doufu-p'i or doufu-i) is considered a delicacy Japan, but is a much more common food in China and Taiwan... It is made by simmering soymilk and lifting off the "skin" that forms on the top, just like that on dairy milk. This "skin" can be used fresh, or is dried in sheets or rolled-up "sticks". The sticks are used in soups, stews, and stir-fries, and can also be barbecued. The sheets, either fresh or dried and soaked, can be cut up like "noodles", or used in soups, stews, and stir-fries as well. They can be rolled around fillings and baked, steamed or fried for delicious appetizers, or used as a crispy "skin" around vegetarian poultry substitutes."
You may have seen the other yuba recipes I have shared on this blog. (See below for recipe links.) This recipe is quite different from both the Chinese "Buddha's Roast Duck" and the two European-style stews (one with a Peruvian flair). It's a recipe I developed for my now defunct vegan cooking ...
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Bryanna Clark Grogan

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"...a favorite one [breakfast soup] is Caldo de Gallina, sometimes called "Peruvian penicillin". (It's also called "levanta muertos", or "wake the dead"!) I'm told that it is a favored cure-all of Peruvian mothers. So, especially since I woke up with a sore throat, I decided to try making a vegan version of this for our Sunday breakfast. I have always enjoyed leftover soup for breakfast.
Traditionally, the vegetables are strained out of the broth (since they cook down to nothing after 3-4 hours of making real chicken broth from scratch), but I left them in the broth, for extra flavor, nutrition, and color. I also decided to mash up the cooked head of garlic and throw it in along with the traditional ginger. ..Ginger and garlic are both good for you and the taste is very mellow."
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MOONG DAL ADAI OR PESARATTU (INDIAN CREPES )-- MADE ONLY WITH BEANS; NO FLOUR OR GRAIN 
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New Post (finally!)
(with recipe for Golden Cheesey Sauce included)
This was a rather spur-of-the-moment soup, but we really enjoyed it. I had one Field Roast Chipotle sausage left (we haven't been able to buy them in Canada for a while, so this was the end of my freezer stash) and I felt like making a corn chowder, so I decided to make a spicy one.
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For some reason, I've been obsessed with spoon bread (or spoonbread-- they seem to be interchangeable) this last week or so. No, I didn't grow up in the American South (though some of my ancestors were from Virginia). But I do love corn in any form and making a good vegan spoon bread has been a ...
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EASY BLACKEYED-PEASY DIP and
LEVANTINE-STYLE BEAN SOUP (a Canadian version of Shorbat Hummus wa Fool) 
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Bryanna Clark Grogan

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FUSION NAAN PIZZAS WITH INDIAN TOMATO SAUCE, PEAS, ARUGULA, VEGAN MOZZA,  AND CRISPY BROWNED ONIONS 
I've been taking a wee break from blogging, gathering some steam, so to speak, and also gathering some inspiration. I haven't baked much for a while and, all of a sudden, I got the baking bug. So, I made some flatbread dough-- a very simple one-- and put it in the refrigerator.
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Brownies with bobble-y antennae on the ferry to Vancouver It's been two weeks since I blogged-- sorry about that! We went to Vancouver for the first time in a year (!!) to visit friends and relatives for a few days, and since then I've been playing catch-up in the house and practising with my ...
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"It’s one of those ancient, nourishing peasant dishes (like polenta) that one now encounters in trendy, expensive city restaurants, perhaps to be nibbled with wine. But that’s okay— it can’t hurt for more people to learn to love this dish, because it’s delicious, nutritious, inexpensive and very easy to make at home, and, besides, we grow a lot of chickpeas in Canada (in southern Alberta and Saskatchewan, mostly)." http://veganfeastkitchen.blogspot.ca/2009/05/farinata-or-faina-italian-chickpea.html
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Have her in circles
136 people
VegansKnowBest's profile photo
Luciana Rushing's profile photo
ShiitakieMushroom's profile photo
Mary Ann  Beets's profile photo
Kathy Hester's profile photo
Go Dairy Free's profile photo
Anabella Garrido's profile photo
Alisa Fleming's profile photo
alhesam azez's profile photo
Work
Occupation
Besides running a small branch of of the local library system, I write vegan cookbooks, a vegan cooking bog and sometimes teach vegan cooking.
Employment
  • Vancouver Island Regional Library, Union Bay BC
    Branch Manager/Circulation Supervisor, 1979 - present
    I run a small branch of the library system, in Union Bay, BC
Basic Information
Gender
Female
Other names
Bryanna Urbina (maiden name)
Story
Tagline
Vegan cookbook author
Introduction
I'm a vegan cookbook author, author of "World Vegan Feast" (Vegan Heritage Press, 2011) and 7 more cookbooks from the Book Publishing Co. (Summertown, TN).  I
Bragging rights
I'm proud mom of 3 daughters, Sarah, Justine and Bethany; one son, Tim; and 2 stepsons, Sean and Laurence. I have 2 grandsons, ages 9 and 24; and 5 granddaughters, ages 21, 18, 15, 14, and 12.
Education
  • Galileo High School, San Francisco, CA
    1964 - 1966
  • Langara College, Vancouver, BC
    English, Art and History, 1969 - 1971