World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries [Paperback]

Bryanna Clark Grogan (Author)

Book Description

Publication Date: August 8, 2011

Unique. Global. Irresistible.

Leading vegan cooking expert Bryanna Clark Grogan shares her vast knowledge of international vegan cooking with over 200 stellar recipes inspired by cuisines around the world.

Developed over many years of travel, study, and research, these global recipes include many exciting dishes that you won't find anywhere else.

The book is your one-stop resource for universal comfort foods and munchies; grain and vegetable mains; "meats" of the field; and more, including hearty sandwiches, satisfying soups, delectable desserts, and an international bread sampler.

World Vegan Feast includes tantalizing recipes such as:

Moroccan Savory Celebration Pie
Greek-Style Lasagna
Peruvian Sweet Potato Chowder
Authentic Tamale Pie
Singapore Noodles
Nepalese Green Beans with Coconut
Sizzling Saigon Crepes
Triple-Ginger Cake with Espresso Frosting
Rose-Scented Baklava
Apulian Focaccia

In addition to these dynamic and delicious international recipes, World Vegan Feast contains 8-pages of photographs, helpful sidebars and tips, as well as menu suggestions that can make every meal an extraordinary treat.

Editorial Reviews

Review

World Vegan Feast is destined to become a classic, with favorful, inspired and satisfying meals from around the globe. It's an extraordinary collection of delicious homestyle recipes, perfect for everyday meals to special occasions. This is the cookbook that you will reach for again and again!

-- Julie Hasson, author of Vegan Diner

World Vegan Feast is a culinary trip around the word that will introduce you to exciting dishes you never heard of & offer new twists on old favorites. ...you'll fnd enticing recipes with clear instructions & tips that will help even novice cooks create gourmet vegan meals.

-- Susan Voisin, publisher of FatFreeVegan.com

<div>World Vegan Feast is destined to become a classic, with favorful, inspired and satisfying meals from around the globe. It's an extraordinary collection of delicious homestyle recipes, perfect for everyday meals to special occasions. This is the cookbook that you will reach for again and again!</div><div>-- Julie Hasson, author of Vegan Diner</div><div></div><div></div><div><div></div></div>

<div><div><div>World Vegan Feast is a culinary trip around the word that will introduce you to exciting dishes you never heard of & offer new twists on old favorites. ...you'll fnd enticing recipes with clear instructions & tips that will help even novice cooks create gourmet vegan meals.</div><div>-- Susan Voisin, publisher of FatFreeVegan.com</div></div></div>

Bryanna Clark Grogan is a master of the art and craft of cooking, and this collection of international recipes is her crowning achievement. World Vegan Feast is rich with helpful tips, generous instructions, and well-researched food facts. With many low-fat recipes and special icons to indicate gluten-free and soy-free recipes, this is an essential book for anyone who wants to eat a healthy plant-based diet and still enjoy the flavors of traditional international dishes.
Neal Barnard, M.D., president of Physicians Committee for Responsible Medicine

--Neal Barnard, M.D.

Bryanna's highly anticipated eighth cookbook is inspiring, unique, beautifully written, and sure to become a classic. Browsing through these exceptional recipes was so exciting, I felt compelled to start cooking my way around the world. You'll find fascinating details on ingredient basics, an abundance of helpful sidebars and tips, menus, and much more. Whether you are a pro or a beginner, a vegan, vegetarian, or just thinking about trying something new, you'll want this book. It's like having Byranna in your kitchen cooking with you.
Fran Costigan, author of More Great Good Dairy-Free Desserts Naturally

--Fran Costigan

Every now and then a book comes along that fills a huge void. This book does just that by offering fresh approaches and intriguing recipes all while escorting the reader on a trip around the world. One can smell the dishes and taste the flavors while only just reading. I am starting immediately on my trip through this book, beginning with the New Vegan Tiramisu!
Linda Long, author and photographer of Great Chefs Cook Vegan

--Linda Long

Bryanna's highly anticipated eighth cookbook is inspiring, unique, beautifully written, and sure to become a classic. Browsing through these exceptional recipes was so exciting, I felt compelled to start cooking my way around the world. You'll find fascinating details on ingredient basics, an abundance of helpful sidebars and tips, menus, and much more. Whether you are a pro or a beginner, a vegan, vegetarian, or just thinking about trying something new, you'll want this book. It's like having Byranna in your kitchen cooking with you.
Fran Costigan, author of More Great Good Dairy-Free Desserts Naturally

--Fran Costigan

Every now and then a book comes along that fills a huge void. This book does just that by offering fresh approaches and intriguing recipes all while escorting the reader on a trip around the world. One can smell the dishes and taste the flavors while only just reading. I am starting immediately on my trip through this book, beginning with the New Vegan Tiramisu!
Linda Long, author and photographer of Great Chefs Cook Vegan

--Linda Long

About the Author

Bryanna Clark Grogan is the internationally known author of eight vegan cookbooks. Among her previous titles are Nonna's Italian Kitchen, Authentic Chinese Cuisine for the Contemporary Kitchen, The Almost No Fat Cookbook, and The Fiber for Life Cookbook. With over 22 years of experience, she also developed the recipes for Dr. Neal Barnard's Program for Reversing Diabetes. She is a teacher, lecturer, and former newspaper columnist.

Product Details

• Paperback: 272 pages
• Publisher: Vegan Heritage Press (August 8, 2011)
• Language: English
• ISBN-10: 0980013143
• ISBN-13: 978-0980013146
• Product Dimensions: 7.5 x 9 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #289,681 in Books (See Top 100 in Books)
  • #39 in Books > Cookbooks, Food & Wine > Special Diet > Low Cholesterol

More About the Author

To see more than 100 photos of recipes in "World Vegan Feast", go to: http://tinyurl.com/6vbksdn
Bryanna is the author of 8 popular vegan cookbooks, including the new release, World Vegan Feast, vegan bestseller "Nonna's Italian Kitchen", and is co-author of several others. She wrote and published the popular subscription newsletter, the Vegan Feast, for 5 years, and maintains a vegan cooking blog, veganfeastkitchen.blogspot.com.

Bryanna has devoted over 40 years to the study of cooking and nutrition, the last 23 to vegan cooking. Eighteen of her (pre-vegetarian) recipes appeared in The Harrowsmith Cookbook, Vol. I and some in The Harrowsmith Pasta Cookbook, as well. She wrote newspaper cooking columns for over 20 years, wrote and edited a newsletter on bread and sourdough, and was a frequent contributor and reviewer for Vegetarian Times magazine for 5 years. In 2001 she became a "resident expert" and moderator of the Vegsource New Vegetarian discussion board.

She has conducted cooking workshops and classes in her local area and at numerous health and vegetarian conferences and gatherings in North America over the years (including several NAVS Summerfests). In February 2002 she was a guest speaker at the International Scientific Conference on Chinese Plant Based Nutrition and Cuisine in Philadelphia, hosted by the American Vegan Societyand the Institute for Plant Based Nutrition. Over several years, Bryanna has demonstrated some of her recipes and signed books at the Vegetarians of Washington 2-day "Vegfest" in Seattle, and has also appeared at the Portland, Oregon's VegFest. Some of her recipes appear in the Seattle VegFest cookbook, The Veg-Feasting Cookbook . In April of 2006 and 2007, Bryanna was the only Canadian presenting, alongside many reknowned vegan chefs and restauranteurs, at the Vegetarian Awakening vegan chefs' conference in Grand Rapids, MI. Bryanna has also presented at the McDougall Celebrity Chef Weekend in Santa Rosa, CA. She appeared as a panelist on 2 panels (Nutrition and Publishing) at the 1st vegan bloggers conference in Portland,OR. the VidaVeganCon in August 2011.

Her recipes also appear on Dr. Andrew Weil's website, and his new HealthyAging site, and in Howard Lyman's ("the Mad Cowboy", a former cattle rancher turned vegan activist) book, No More Bull!. Some of her recipes also appear in Cooking with PETA.

Clinical researcher Dr. Neal Barnard of Physicians Committee for Responsible Medicine asked Bryanna to develop recipes for his ground-breaking book on diabetes, "Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs". Bryanna appears in the new vegan cooking DVD "Everyday Dish" with authors Julie Hasson and Dreena Burton. She is currently working on recipes and research for an exciting new book with David Lee, founder of the Fieldroast company in Seattle, WA. She is also working on a book on making homemade seitan in a number of ways.

Bryanna was born in California, but has resided in British Columbia, Canada for many years. She raised a family of four children, two foster sons, and also has two stepsons, and 9 grandchildren. She was a La Leche League leader (mother-to-mother breastfeeding support) for several years and taught cooking and baking at LLL International conferences in Chicago, Kansas City, Washington, DC and Anaheim, as well as serving as an Associate Editor for the LLL official cookbook, Whole Foods for the Whole Family, still in print (NAL Books). She was also instrumental in opening the first vegetarian restaurant in Courtenay, BC.

Bryanna loves experimenting and learning. The main focus of her cooking is low-fat vegan cooking, particularly ethnic cooking. She is considered an expert at making tofu appealing to die-hard "soyaphobes", but in her books World Vegan Feast, 20 Minutes to Dinner, Nonna's Italian Kitchen, she has addressed the needs of vegans allergic to soy by providing non-soy alternatives to most of the soy-based recipes. With each book she learns more about the processes of cooking--how and why things work. Her great joy is sharing what she's learned with others, and she delights in helping vegans keep true to their heritage through "veganizing" their family and national recipes.

Bryanna has run a small branch of the Vancouver Is. Regional Library for 30 years and hopes to write a mystery novel someday with a vegan detective, combining two of her life interests. She also loves dancing, particularly Middle Eastern and Latin, and danced with the Melissae Dance Company of Denman Island, BC for 6 years.

Most Helpful Customer Reviews

32 of 33 people found the following review helpful

5.0 out of 5 stars Another hit from Bryanna August 29, 2011

By J. Mitchell

Format:Paperback|Amazon Verified Purchase

I have all of Bryanna's other cookbooks and use them often, so I was excited to hear that she had another one out. Her recipes are always dependable and I like the way she explains why ingredients and techniques work the way they do. I have a lot of post-it notes stuck to recipes in this book that I intend to try. They all sound so good!

So far I have made:
1. Yeasted oven pancake with apples. This is a yummy and easy brunch dish.
2. Italian pear tart with corn flour pastry. Delicious and impressive-looking, but quite easy to make. The low fat corn flour pastry was a recipe I will use with many other fillings.
3. Light seitan cutlets. These are worth the price of the book all by themselves. Very tender texture, and no worry about the liquid coming to a boil because they are baked. The recipe makes 16, and I now have 12 in the freezer for use in future meals.
4. Focaccia. I made both variations, one with olive oil and herbs, and one with grapes and a sprinkling of sugar. We couldn't decide which was best and loved them both.
5. Vegan salmon. It is pink from some tomato juice and seafoody from some dulce flakes. There is nori wrapped around it before baking, and that comes out looking like salmon skin. It wouldn't fool anyone into thinking it is real salmon, but it would satisfy any craving I ever have for salmon. Even my picky eater non-vegan husband is eating this spread on crackers.
6. Rich and fluffy vegan bread. This is half whole wheat flour and half all-purpose flour, but it rose light and high. My husband normally resists any bread that is not all white flour, but he ate this with no complaint.
7. Easy homemade spaetzle. These are sort of a drop noodle.... My Polish grandmother used to make something like them, and making them brought back memories of her standing at the stove making them, The book says the recipe is from Germany, Austria and Hungary, but I think it should include Poland as well.

Also, Bryanna's oil substitute for salad dressings has been in her other cookbooks and her web site, and is repeated here. It really works to make fat free dressings.

There are some ingredients that a average kitchen might not have, but are normal for a vegan kitchen: nutritional yeast, tofu, miso, vital wheat gluten, etc.

I would not recommend this as someone's ONLY vegan cookbook because it is not a basic book. (Try her "20 Minutes to Dinner" book for that.) But it is a wonderful resource for someone who wants new ideas and innovative techniques. Great job, Bryanna! Read more ›

20 of 20 people found the following review helpful

5.0 out of 5 stars The best vegan feast there is! August 12, 2011

By D. KNIGHT

Format:Paperback|Amazon Verified Purchase

I've been waiting for this cookbook to be out of the press for a long time (too long, I think.... :-) ). When I became a vegetarian and trying to be a vegan, I pursued and searched for great recipes in the Internet. Hence, I found Bryanna Clark Grogan and fell in love with her recipes. I don't want to be a novice cook who can cook only a basic vegan shepherd pie or chili, I want to create delicious vegan dishes that people go oooh and aaah about them. I want to be able to make vegan wellington, vegan mushroom pate, coulibiac, cog au vin, tiramisu, etc.

Although cooking an extensive vegan recipe can consume time, if I plan it well and make things ahead of time, putting it together is easy breezy. The result is usually well worth it.

I was her vegan feast newsletter subscriber and this book is the golden result of her collections of vegan feast newsletters' recipes. Hence, I have tried so many recipes printed in this cookbook. I am amazed with how much knowledge Bryanna put into her cooking and recipes. She is so informative about vegan cooking techniques, vegan ingredients and substitutions, and sources where to get them. If you want to know all about vegan cooking and be an expert in it, this book and her website can be a vegan encyclopedia that you will keep going back for more.

The recipes are a collection of 50 different countries. They are re-makes and veganized recipes. Some examples are Palestinian Ma'aluba; Seitan Wellington; Russian Coulibiac; France Coq Au Vin; Saigon(Vietnamese) crepes, banh mi, and fresh smoked tofu and mango salad roll; Indonesian Tahu Goreng; Thai Pineapple Fried Rice; Indian Dosa and dhokla; African Bobotie; Peruvian Causa, anticuchos, lomo saltado, and alfajores; Italian Tiramisu, etc. Are they authentic in taste?... I would say they are pretty close. I am not so sure because I have never tried the real anticuchos (not that I want to try it). It really doesn't matter since they are all delicious (being veganized by Bryanna) without knowing how the origin of the dish taste. They are so delicious so it really doesn't matter to me. If you notice that I named the dishes using their ethnic names, this is because I learned about those dishes from Bryanna. It was a great fun learning from her!

The book is also so organized and easy to find recipes and information. I like the page 240 which list the Countries and the page numbers where I can find recipes from each country/origin. I like the way the recipes are divided into The Common Pot, Common Bowl, Comfort Foods, Beans, Soy and Seitan, Side Dishes, and Sweet.

I am going to treasure this book and won't let anyone to borrow it in case I won't see it again. They can buy their own copy. :-) Read more ›

15 of 15 people found the following review helpful

5.0 out of 5 stars One of the vegan cuisine's most innovative writers September 18, 2011

By Sřren Karlskov Jensen

Format:Paperback|Amazon Verified Purchase

Bryanna Clark Grogan has been my favourite vegan cookbook writer since I bought her first book "Nonna's Italian Kitchen" some ten years ago. Since then I have purchased all her other cookbooks as well as her Vegan Feast Newsletter. "World Vegan Feast" gathers the very best of these recipes, celebrating the cuisine of over 50 countries, vegan-style! There are many favourites of mine: the Greek lasagna, Saigon subs (Vietnam), savory layed tortilla pie (Mexico), Seitan Wellington (UK), Peruvian-style cabbage salad with crispy tofu, vegan soufflé omelet (France) ... too numerous to mention here.

It should be noted that Bryanna uses various meat-subs in some of her recipes - marinated extrafirm tofu or soy curls to replace chicken, homemade seitan (boiled wheat gluten) to replace beef, textured vegetable protein to replace ground meat. While these are somewhat controversal to some vegans who do not wish to eat anything remotely meaty (despite it being completely animal-free and tasty), rest assured that there are plenty of recipes that do not rely on this, and as other readers have commented as well, Bryanna's recipes are so informative and well-written that you will definitely enjoy this book as well.

7 of 7 people found the following review helpful

5.0 out of 5 stars a new classic! September 17, 2011

By John P. Plummer VINE™ VOICE

Format:Paperback

Any new book from Bryanna Clark Grogan is a must-have, but World Vegan Feast is one to buy without delay. It is a fantastic book which displays the breadth and depth of one of the great vegan cooks of our time. Bryanna's recipes are always reliable, easy to follow, and keyed for the home cook (for example, she often provides easily obtainable substitutions for more unusual ingredients). It was hard to know where to start, but I decided to try some North African recipes - an Egyptian okra dish and a Tunisian salad of potatoes and roasted zucchini. Both were exceptionally good. I've also dug into the bread chapter, very happily. Beyond the high quality of the recipes and the great range of cuisines and cultures represented, this book has other features which make it essential for anyone exploring plant-based cuisine. Bryanna provides commentary and sidebars with very useful information on ingredients and techniques. Do you want to know whether salt really toughens beans if added at the beginning of cooking? Do you wonder how to improve the mouthfeel of an agar jell? Can you not find vegan worcestershire sauce, and need to know how to make it? Would you be helped by a breakdown of egg replacer functions with a discussion of which replacers work best for which functions? Bryanna has you covered. Get the book, and learn from a master.