Mark Devries, Factory Farm Drone Project

  Mark Devries produced and directed the award-winning 2013 documentary Speciesism: The Movie, which screened at theaters worldwide and has been featured in Scientific American (“brilliant and compelling”), The Huffington…

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IN THE NEWS

REAL Good News in Review, Newscast

REAL-News3

Part I of the first episode of REAL GOOD NEWS IN REVIEW. Host, Caryn Hartglass reports on the Good News from 2014, including making milks, cheeses, meats and mayonnaise from plant ingredients, rather than from animals. REAL GOOD NEWS IN REVIEW is a new vegan,…

The REAL Best Books of 2014

real-best-2014

  The REAL picks for 2014 consist of an eclectic list of 10 books that represent the wide reach of our mission here at Responsible Eating And Living, educating the public about the health and environmental benefits of transitioning to a plant-based lifestyle.  Each book…

FAVORITE FOOD SHOWS

TRANSITION KITCHEN: REAL Vegan Mayonnaise

Gary-Transition-Kitchen

Here’s the Vegan Mayonnaise Recipe: 4 ounces silken tofu 2 Tablespoons lemon juice 2 Tablespoons vinegar 3 teaspoons sugar (evaporated cane juice) 1 teaspoon yellow mustard 1/2 to 1 teaspoon salt (salt to taste) 1/2 cup olive oil In a blender, add tofu, lemon juice, vinegar, sugar and mustard. Blend…

Grandma’s Vegan Chopped “Liver”

Vegan Chopped Liver

Pâté aux haricots verts à la Lois – or – Grandma’s Vegan Chopped Liver. The tradition continues. My grandmother used to make chopped liver with plenty of schmaltz (chicken fat) and everyone in the family loved it. My mom continues the tradition and makes her version for all the family…

FEATURED RECIPES

Tofu Ricotta Cheese Sauce

tofu-ricotta

  Tofu Ricotta Cheese Sauce can be used in so many dishes. We love it on our Timballo De Rigatoni.   INGREDIENTS 1/2 block (8 ounces) firm tofu 1/4 cup nutritional yeast 1 tablespoons chickpea miso 2 cloves garlic 1/4 cup unsweetened non dairy milk 1 tablespoon olive oil salt…

Timballo De Rigatoni

pasta-tempeh-meatballs

  Timballo De Rigatoni is a hearty dish with wide tube pasta, eggplant, peas, and mushrooms in a thick tomato sauce and topped with tofu ricotta cheese sauce.   INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red…