REAL Menus

Socca Wraps, gluten-free

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Socca or Chickpea Flour Crêpes make a great wrap. We’ve filled our Chickpea Flour Crêpes with leftovers from our REAL American Barbecue food show. This wrap is filled with the following: Barbecue Tempeh Slabs Grilled Vegetable Sautéed Dandelion Greens Wild Rice Blend: 1/2 cup basmati rice, 1/4 black rice, 1/4 red rice, cooked in 2…

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Pizza Time!

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  Here at Responsible Eating And Living Worldwide Headquarters, we love our pizza. It’s a treat, homemade for very special occasions. With some good news to celebrate, we made our pizzas with our favorite REAL pizza crust, gluten-free, our REAL Classic Italian Tomato Sauce and homemade Cashew cheese. We added our favorite toppings (shown here…

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All in a Saturday

Saturday
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While editing and uploading IT’S ALL ABOUT FOOD transcriptions (there are now 66), planning our upcoming April fundraiser and enjoying this snowy, wet March day, I made some of my favorite recipes. Where do I go for recipes? ResponsibleEatingAndLiving.com of course. Where do I get the energy? PLANT POWER!! RECIPES Prune Butter Hummus Yeasted Bread,…

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REAL Holiday Dinner Menu 2012

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RECIPES Bread Sticks Risotto Milanese in Saffron Vegetable Broth Butternut Squash Lasagna Tempeh In Crosta Roasted Garlic Smashed Turnips and Potatoes Sauteed Chard Crostada Di Ricotta Torta Al Limone

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The REAL Mezze Platter

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Our REAL Mezze Platter consists of Baba Ganoush, Red Pepper Hummus and Cucumber Salad and is a great party plate. Or serve it with our our REAL Baked Falafel Burgers on our REAL Soft Sesame Buns for a hearty lunch or satisfying dinner.

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REAL Thanksgiving Celebration Feast

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Here are some REAL Thanksgiving favorites. These dishes can all be prepared in advance. They can be served all together or separately as side dishes. Links to the actual recipes are included below each video.   TABLE OF CONTENTS: THE MENU CHAPTER ONE: GREEN BEAN ONION WALNUT PATE CHAPTER TWO: LA SOUPE AU PISTOU CHAPTER…

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Warm weather – cool food.

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When the weather is warm we eat out on the terrace. Tonight’s menu: mesclun greens with carrot/ginger dressing; miso vegetable soup; summer rolls filled with sweet pea sprouts (that I sprouted myself), baked tofu, rice noodles, mint, chives (from our terrace garden) served with a spicy peanut sauce and maki with avocado mango and shitaki…

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