Island Vegan

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Visit Breakwater Book shop at 1 Stamp's Lane, St. John's
(Open Monday to Friday from 9 a.m. to 4 p.m.)
or place your order online.

($29.95 - released October 2019)

Book Signings

Chapters Wednesday, March 11 from 7-9 p.m.

COSTCO Saturday, March 28th, 1-3


island vegan cookbookIn Island Vegan, Newfoundland’s original trailblazing vegan chef, Marian Frances White, returns with over 100 beautiful and utterly mouthwatering plant-based recipes. Using readily available ingredients with a blend of local and international flavours, Marian provides everything you need, whether you’re a committed vegan or just starting out. Here you’ll find soups, salads, sauces, smoothies, pastries, pancakes, main dishes, delectable desserts, and much more. And there are full-colour photographs to help you create the perfect setting.

Order from: Breakwater Books





 The following recipes were taken from the Eldamar Cookbook written by Marian:


Eldamar Veggie Paté


Preheat oven to 350 degrees

Pre boil 2 cups of water and set aside to cool


Using a food processor blend the following until fine:

2 ½ cups flour (rice, spelt, whole wheat) or whatever combination you prefer

1 ½ cups sunflower seeds or 1 cup sunflower seeds and ½ cup sesame seeds


Pour the above into a large stainless steel mixing bowl


Measure and add the following:

2 cups nutritional yeast (not brewers yeast)

1 tbsp each of thyme, basil and oregano

1 tbsp Newfoundland savory

1 tbsp Protein Seasoning (a vegetable seasoning put out by Bernard Jensen and used as a salt substitute. Available at Food For Thought or Healthy Choices)


In the food processor blend until smooth:


¼ cup lemon juice

¼ cup tamari soy sauce

1 cup sunflower oil or other light oil

6 medium onions

4 large potatoes (scrubbed and cleaned, leave skins on)


After blending for four to five minutes combine wet ingredients in bowl with dry mixture.


Add up to 2 cups of boiled water that is by now cool

Mix well and pour into two oiled Pyrex or stainless steel pans (one 9” X 12” pan and one 5” X 8” pan)

Makes two 1"Patés

Bake for 50 minutes. Cool before cutting.

Serve warm or spread cool on crackers as you would regular pate.



Marian Frances White©


Apple Streusel-Berry Muffin


Preheat oven to 400"

Measure and pour the following ingredients

into a mixing bowl:


2 cups organic spelt flower

2 tbsp. coconut sugar

1/2 cup quinoa flakes

½ tsp sea salt

1 tbsp no-alum baking powder


In measuring cup hand mix till smooth:

1 tbsp. egg replacer with

¼ cup spring water

Stir in:

¼ cup sunflower oil

Gradually add 1 cup soy milk to fill the measuring cup.

Hand blend till moist. Do not over blend.

Add a little more soy milk if mixture needs more moisture.


Cut in one diced organic apple. Stir enough to mix.

Add 3/4 cup blueberries, fresh or frozen.

Fill muffin cups 3/4 full.

Sprinkle with topping below.



In a small bowl crumble together these ingredients:

1/4 cup organic brown sugar

2 tbsp organic spelt flour

2 tbsp sunflower oil or vegetable margarine


Sprinkle a small amount over the top of each muffin.

End with a wisp of cinnamon


Bake for 25 minutes.


Serve warm with blueberry jam.

Created during a rainy May 24th weekend, 2006



Eldamar is out of print. Marian's latest cookbook that incorporates many updated recipes from Eldamar can be found in Island Vegan, released in 2019.


Eldamar Wild Blueberry Juice

In a stainless steel boiler, bring 4 quarts of spring water to a boil
Add 2 quarts or 8 cups of freshly picked blueberries
Bring berries to a boil
Reduce heat and simmer for twenty minutes
Allow to cool in boiler for about 1 hour
Strain off berries
Add ½ cup of Quebec maple syrup to liquid
Bottle in sterilized bottles and place in fridge
Drink at least one cup daily

Note: This recipe also works great with frozen blueberries.
The juice may be frozen but do not fill jars to the top
Juice will keep well in the fridge for up to one week


Marian Frances White©