Anti Fur Society Conference


The Cruelty Free Fashion Show and Anti Fur Society Vegan Conference took place on Saturday, November 21, 2015 at Landmark on the Park in Manhattan. Responsible Eating and Living was there and we captured some of the best moments for you in this video.      

Happy Halloween


When The Swingin’ Gourmets celebrate Halloween it’s not just swingin’, it’s also vegan.   Part I:   Part II:   Get these great recipes for your very own Happy Halloweegan Fondue Party!   Cashew Cheese Fondue Chocolate Fondue Almond Biscotti Finger Cookies     &nbsp

Cashew Cheese Fondue


This is a gooey good, flavorful, cheesy, creamy rich sauce that is great with just about anything. 2 cups whole raw cashews 2 cups beer (optional) 2 cups water (if you omit the beer use 4 cups water) 1/4 cup nutritional yeast 1/4 cup millet flour 1 whole roasted red bell pepper 2 dried red…

Chocolate Sauce/Icing/Fondue


This is a rich, chocolaty sauce when warm. I like making my own sauce because I can make it the way I like it, not too sweet. You can make it as sweet as you like. Once refrigerated the sauce will thicken and be spreadable. It can be used as a cake or cupcake icing.…

REAL Good News in Review, Episode 3


REAL GOOD NEWS IN REVIEW is a new vegan, plant-based lifestyle and information series for the web. Each segment includes a good news newscast program for those interested in keeping up to date and/or transitioning to a plant-based lifestyle. The series also includes a plant-based food show titled, THE TRANSITION KITCHEN which provides step-by-step vegan…

The Chocolate Report


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 and the orderly rows of…



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 REAL Vegan Hollandaise

REAL Good News In Review, Episode 2


REAL GOOD NEWS IN REVIEW is a new plant-based lifestyle and information series for the web. Each segment will include a good news newscast, a food show titled, The TRANSITION KITCHEN, and a visit to a local business whose mission is in line with ours at REAL.   This episode’s newcast is called Soy Story.…

Soy Story

It's A Bean

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 quality protein and are often recommended…

REAL Visits the Millennium Restaurant


  Interview with Chef Eric Tucker of the The Millennium Restaurant This is Part III of the second episode of REAL GOOD NEWS IN REVIEW featuring a visit to the Millennium Restaurant.   The Millennium Restaurant is located at 580 Geary Street, San Francisco, CA 94102. For more than 20 years, the award winning Millennium…

Mayo Wars


Hi Everybody. Welcome to our new show. When it comes to food and lifestyle we plan on bringing you the good news, the triumphs, and successes that are happening all around us. We want to inspire you to be a part of this movement, this revolution, to create a healthy planet, that can provide us…

REAL Good News In Review, Episode 1


  REAL GOOD NEWS IN REVIEW is a new plant-based lifestyle and information series for the web. Each segment will include a good news newscast, a food show titled, The TRANSITION KITCHEN, and a visit to a local business whose mission is in line with ours at REAL.   Episode 1 features a vegan mayo…



Here’s the Vegan Mayonnaise Recipe: 4 ounces silken tofu 2 Tablespoons lemon juice 2 Tablespoons vinegar 3 teaspoons sugar/evaporated cane juice – OPTIONAL 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 until smooth. While the…

The Lone Vegan: Preaching To The Fire


Caryn Hartglass, Responsible Eating And Living founder and vegan since 1988, was invited by the owner of a feedlot in Yerington, Nevada to give a talk on climate change to cattle ranchers on the eve before an annual bull sale. Part of a four-person panel including a climate change skeptic and an advocate of animal…

The Lone Vegan Documentary Trailer


REAL co-founder Caryn Hartglass was asked by the owner of a feedlot in Yerington, Nevada to give a talk on climate change on March 8, 2014, to cattle ranchers on the eve before the annual bull sale. Part of a four-person panel including a climate change skeptic and an advocate of animal agriculture intensification, Caryn…

Strawberry Shortcake With Cashew Cream


Just in time for Labor Day or any day, the second installment of the Swingin’ Gourmets video food show series finds our two culinary cut-ups, Caryn Hartglass & Gary De Mattei, making the perfect plant-based dessert: strawberry shortcake with sweet cashew cream. It’s vegan, gluten-free and delicious. Watch the step by step process here and…

REAL American Barbecue


In the spirit of the cooking shows Hartglass & De Mattei grew up watching on public television— with a little bit of ‘Lucy & Ricky’, and the silent movies added for good measure— we find our two culinary cut-ups going back in time to rescript the great American Barbecue. This is the first in The…

Baked Potato Pancakes, Latkes: Gluten-Free


These potato pancakes are light and delicious, with little or no oil at all. They are a great party food for any celebration. Top with our REAL Tofu Sour Cream or REAL Apple Sauce or our REAL Apple Cranberry Raisin Butter (Holiday Butter). Recipe includes 4 varieties: plain potato, potato carrot onion, potato buckwheat and…

Take Back Your Health Conference – 2012

Responsible Eating And Living (REAL) was one of the sponsors of the Take Back Your Health Conference in Washington, DC. In this segment, Responsible Eating And Living founder, Caryn Hartglass, gets REAL about the hazards of dairy as well as what to be skeptical of at so-called health conferences. She also comments on the talk…

Steamed Greens with Vegan Parmesan


Eat more greens! Steamed greens are so easy and so good for you. They are delicious topped with a vegan parmesan made with walnuts and nutritional yeast. 1 head of kale, about 8-10 leaves or other leafy green, like collards, spinach or chard 1/4 cup walnuts 2 tablespoons nutritional yeast 1) Prepare a pot of…

Pina Colada Kale


This is a fun way to get more greens. Pina Colada Kale is a blended salad of kale, pineapple and coconut. It’s quick and easy and so good for you. Kale, about 4 leaves, stalks removed. 1 cup pineapple, fresh or frozen, cut into chunks 1/2 cup coconut milk (fresh, rehydrated from Edward & Son’s…

It’s All About Greens


REAL founder, Caryn Hartglass shows you how to get more greens in your diet: juiced; blended; raw; steamed. CHAPTER ONE: GREEN JUICE CHAPTER TWO: PINA COLADA KALE CHAPTER THREE: KALE SALAD CHAPTER FOUR: STEAMED KALE WITH VEGAN PARMESAN     CHAPTER ONE: GREEN JUICE Get the recipe: GREEN JUICE     CHAPTER TWO: PINA COLADA…

Pumpkin Spice Ice Cream


This pumpkin ice cream is delicately spiced with cinnamon, nutmeg and ginger. A small scoop along with our Poached Pears is a perfect finish to our Thanksgiving Celebration Feast. 2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane juice) 1⁄4 cup brown sugar (evaporated cane juice and molasses blend) 1⁄2 teaspoon ground ginger 1⁄2…

Poached Pears with Caramel Sauce


Here’s another version of Poached Pears, served with Caramel Sauce and Pumpkin Spice Ice Cream Poached Pears water 4 organic pears Remove the core and seeds from the bottom to the middle. Place the pears upright in a sauce pan and fill with water to reach one third the height of the pears. Cook ,…

REAL Thanksgiving Celebration Feast


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…

Savory Pumpkin Pie, Gluten-Free


This is a variation on our Tomato Onion Quiche.  It is a gorgeous addition to any Thanksgiving table with orange hues from the pumpkin and flecks of green from the pepitas.  The pumpkin seed crust is so flavorful and free of oil, butter or margarine. Crust 1 cup brown rice flour plus extra on the…

Barry Estabrook, Tomatoland


Responsible Eating And Living founder, Caryn Hartglass interviews James Beard Award-winning journalist, Barry Estabrook author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit. Estabrook says “The Florida tomato, in many ways, is the poster child for everything that is wrong with modern industrial agriculture.” Before buying your next package of winter tomatoes,…

Soupe au Pistou

Soup au Pistou

Another dish I made very often while living in France was this vegetable soup. Made with a few simple vegetables and herbs, it can be served as a first course or as a meal in itself. It’s the turnip that gives the soup its full flavor. This is not the traditional French version which is…

A Visit to Vegan Treats Bakery


Responsible Eating And Living gets to sample some of the yummy offerings at Danielle Konya’s Vegan Treats Bakery in Bethlehem, PA.  REAL People Making A Difference: Danielle Konya’s Vegan Treats Bakery from Responsible Eating And Living. For more on Vegan Treats visit Update: September 2012. VEGAN TREATS has been named as one of 10…



When I lived in the south of France I learned about Cassoulet, a rich, slow-cooked white bean stew made with different meats, like pork sausages, pork, goose, duck and mutton). This was an easy dish to veganize, adding tempeh, seitan and tofu in place of the meats. The French are very particular about ingredients remaining…

Grandma’s Vegan Chopped “Liver”

Vegan Chopped Liver

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 holidays. Only mom’s ‘chopped liver’ is so much better, made with simple, plant-foods, onions, walnuts,…

Neal Shartar, Director of Food Services, New Hampton School

Neal Shartar is the first to be featured in the REAL People Video series. Influenced by some of the greats in the plant-based food movement, like John Robbins, T. Colin Campbell and Will Tuttle, Neal Shartar believes in providing healthy, planet-friendly food to the students he serves at New Hampton School. REAL People Making A…

Kale Salad with Bell Peppers and Mangos


I eat big salads every day.  I love kale salad, but only seem to make it when I am out of lettuce. It’s so good, I should make it more often.  This is a great salad to prepare in advance and bring to a potluck or picnic.  Unlike salads made with lettuce that will wilt…

Corn Bread: Gluten-Free


I like cornbread made with… corn! Corn bread is best with juicy corn kernels baked into the batter. You can baked the batter in a pan and cut it into squares for a Thanksgiving dinner or bake individual muffins for a weekend breakfast.             1 cup cornmeal 1 cup Bob’s…

Green Juice

I can not say enough about the importance of green juice. This is a great way to cram nutrients and super charge the immune system. Many people have asked me how I make green juice. I use a Breville Juice Fountain Elite. The ingredients in my juice vary based on what I find in the market.

I might use 3-6 stalks of celery, 1/2-1 cucumber (with skin if organic), 5-10 dark green leaves with stalks (can be kale, collards, chard), 1/2-1 whole lemon with the skin, 1 to 2 inches of whole, fresh ginger (with skin). Optional: 2-6 carrots, 1/4-1/2 beet, 1/2 bunch of parsley with stems, 1/4-1/2 onion, 1/2 bunch mint, 1 whole apple (with skin if organic). I also like to take the fiber that is separated from the juice and run it through the juicer 2 or 3 times. You’ll get more juice that way. Broccoli stalks are great too. You can cook the flowery heads separately and juice the stalks, since most people don’t like to eat the stalks. The lemon peel has vitamins and minerals and really smooths out the bitterness of the greens. I love ginger, but the more you add the hotter it will get. Some people like a little onion or raw garlic. I don’t like raw garlic. Here’s an interesting and important point: Many of the wonderful nutrients in the greens are fat soluble so you need to eat a little fat when you eat greens, in juice or salads or whatever. That’s why it’s nice to add a small amount of raw nuts and seeds with the salad. You can munch on a small amount of nuts, like 6 walnut halves when having the juice if you are not having any fat at the same time. If you really don’t like the juice then you can back up and start with a sweeter mix like carrot, apple and ginger and/or lemon. Little by little you can add a leaf or two of kale and get used to the taste. Cucumber and celery are great too, the flavor is very light.

Watch how to make it here:


PART I – THE VEGGIE BURGER The Veggie Burger from Responsible Eating And Living. Get the recipe: THE VEGGIE BURGER   PART II – THE PORTOBELLO MUSHROOM STEAK SANDWICH The Portobello Mushroom Steak Sandwich from Responsible Eating And Living. Get the recipe: THE PORTOBELLO MUSHROOM STEAK SANDWICH   PART III – THE TOFU CLUB The…