Happy B’Earthday Revue Promo 3

Here on the east coast March came in like a meat-eating lion and is going out as a transitioning plant-based lifestyler after seeing RESPONSIBLE EATING AND LIVING’s hysterical fundraising promos…

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IN THE NEWS

REAL Good News in Review: The Chocolate Report

REALNews3-3

When I was young, chocolate was a favorite treat. The best candy to get in your trick or treat bag was a Hershey’s bar with almonds! We went on a school trip to the Hershey’s plant in Pennsylvania and I marveled at the big vats churning sweet smelling melted chocolate…

REAL Good News In Review: Soy Story

It's A Bean

TRANSCRIPTION Hi Everybody. I’m Caryn Hartglass and welcome to REAL GOOD NEWS IN REVIEW. As a longtime vegan, I’ve heard many questions repeated over and over again. Where do you get your protein, Where do you get your calcium? “What about soy?” What about soy? Soy foods provide a high…

TRANSITION KITCHEN

TRANSITION KITCHEN: REAL Vegan Hollandaise

GaryTKStilla

Yes you can have Hollandaise! Vegan Hollandaise and Gary De Mattei shows you how. It’s ideal for a lovely Valentine’s Day (or Vegantine’s Day as we like to call it) Brunch with our REAL “No Eggs Benedict Arnold” recipe! Watch how easy it is to make. Get the recipe for…

FEATURED RECIPE

Vegan Gefilte “Fish”

gefilte-fish

Traditionally served as a first course during the Passover seder dinner, this vegan version of Gefilte Fish, can be served as an appetizer anytime. Gefilte “Fish” Ingredients 1 cup raw or blanched almonds 1 white or yellow onion, grated 1-2 teaspoons Old Bay Seasoning 2 Tablespoons potato starch 2 carrots…

Chocolate Sauce

chocolate-sauce

This is a rich, chocolatey sauce. I like making my own sauce because I can make it the way I like it, not too sweet. 3/4 cups cocoa 6 Tablespoons sugar (evaporated cane juice) 3 Tablespoons Coconut Oil 3/4 cups water In a medium saucepan, mix together all the ingredients.…

Creamy Balsamic Dressing

creamy-balsamic

Salad dressings should contain fat to help digest the fat soluble nutrients in the vegetables. But the fat shouldn’t come from oil. Whole, raw nuts and seeds make the best base for dressing. 1 cup sunflower seeds (optional: soak for 4 hours) 1 cup water 1/4 cup Balsamic Vinegar In…

Miso Vegetable Soup

miso-vegetable

1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3-4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are…

WHAT VEGANS EAT

What Vegans Eat – Day 48

fortune-cookie

Breakfast: Gary and I were off to the Veggie Pride Parade in Manhattan. Responsible Eating And Living had an exhibitor table and I was giving a brief talk. We bundled up, loaded up our banner and promo materials and were off, without breakfast. I packed a couple of pears and…

What Vegans Eat – Day 47

polenta-fries-brussells-sprouts

Breakfast: Feeling very hungry and not very creative, cold oats with sunflower seeds, flax seeds and coconut milk hit the spot.   Lunch: When I don’t know what to make for a meal I start sautéing onions. I usually get inspired along the way. I ended up steaming Brussels Sprouts,…

What Vegans Eat – Day 46

small-red-bean-soup

Breakfast: I left the apartment early to mail a grant submission at the post office. On the way home I stopped in a supermarket that I never go in – Key Foods. We needed some fruit and I thought I would look and see what kind of organic produce they…

What Vegans Eat – Day 45

lemon-poppy-seed-and-curd

Breakfast: There hasn’t been much time for anything this last week or two, including walking to our local stores for fresh produce. Fortunately, we found GoOrganicNYC a few months ago who deliver and we get to customize our box every week. That’s where we get most of our green vegetables.…