Chef Bryanna Clark Grogan

Bryanna is the author of 8 published vegan cookbooks, including The Almost No-Fat Cookbook, 20 Minutes to Dinner, Nonna's Italian Kitchen and Authentic Chinese Cuisine for the Contemporary Kitchen, and she has devoted over 35 years to the study of cooking and nutrition. Some of her recipes appear in the PETA cookbook, and she developed recipes the new book Dr. Neal Barnard’s Program for Reversing Diabetes (Rodale, Feb. 2007). She is currently working on an eBook on making seitan deliciacies. She has been a vegan since 1988.

She wrote newspaper cooking columns for over 20 years, and was a frequent contributer and reviewer for Vegetarian Times magazine between 1990 and 1996.

She has given many cooking workshops and classes locally (in British Columbia) and at numerous international vegetarian and health food conferences and gatherings over the years, including several North American Vegetarian Society (NAVS) Vegetarian Summerfests. Bryanna was a guest speaker at the International Scientific Conference on Chinese Plant Based Nutrition and Cuisine in Philadelphia in February of 2002. She has been a guest chef at Seattle VegFest for 3 years and some of her recipes are included in their new cookbook. She has appeared at EarthSave Canada’s Taste of Health in Vancouver, BC. She is also the moderator of the beginner vegetarian forum on the largest vegetarian site on the Internet.

Her website offers a subscription newsletter, The Vegan Feast (and subscriber forum), and the website has an extensive archive of free recipes and vegetarian information, links, etc.. Bryanna occasionally holds “Vegan Cooking Vacations” on Denman Island, BC, which have been attended by people from Europe, as well as North America.

Bryanna was a La Leche League leader for several years and taught cooking and baking at LLL International conferences across the USA, as well as serving as Bread Editor for the LLL official cookbook, Whole Foods for the Whole Family, still in print (NAL Books). 18 of her (pre-vegetarian) recipes appeared in The Harrowsmith Cookbook, Vol 1, and several also in the Harrowsmith Pasta Cookbook.