Recipe Favorites

Poached Pears with Raspberry Coulis

19jan-poachedpear

While living in the south of France, I often saw Poached Pears with Raspberry Coulis on dessert menus of upscale restaurants. It was often the one dessert I was happy to choose because it was vegan. This is a beautiful dish to finish a perfect meal; very fresh and light with just enough sweetness. 8…

Sautéed Greens

chard

Sautéed Greens go well with just about every meal. 2 bunches organic rainbow Swiss chard, red chard, green chard, spinach, kale, collards or other greens 1 large onion (chopped) 1 tablespoon minced garlic 1 tablespoon olive oil (optional) salt and pepper to taste Wash and cut the long stems from the greens and reserve for…

Breakfast Polenta

breakfast-polenta

For a little change in your oatmeal breakfast routine try polenta. 1 cup organic polenta (not the quick cooking kind) 3 cups water 1 organic apple, diced (peel if not organic) 6 organic dried apricots cut in 1/4 inch square pieces In a medium saucepan mix polenta and water. Cook on high heat until it…

Toasted Buckwheat

buckwheat-walnuts

Traditionally buckwheat is cooked with eggs which keeps the kernels from getting mushy and sticking to each other. Using the method below your buckwheat will cook up perfectly. Buckwheat goes well for breakfast or brunch; a tasty, healthier substitute for hash browns. This dish partners well with our REAL Green Veggie Tofu Scramble. 1 onion…

Baked Tofu

tofu-baked

Just marinate and bake. It’s easy to prepare these baked tofu steaks that make hearty, filling salad toppers, delicious sandwich fillers or as a main dish, like our REAL Tofu Steaks with Pasta And Kale. Tofu steaks travel well too, a terrific on the go food. 1 lb extra firm tofu 3 Tablespoons gluten free…

Socca Breakfast Wraps, gluten-free

REAL-socca-wrap

Socca makes the perfect wrap. Try them for a hearty breakfast or brunch. Fill them with Baba Ganoush, White Bean Hummus, sautéed escarole, Tahini, olives and hot sauce. Socca/Chickpea Flour Crêpes Recipe

Almond Biscotti, gluten-free

Almond biscotti

1 1/2 cups brown rice flour 1 1/2 cups rolled oats or oat flour 1 tablespoon baking powder 1 1/2 cups sugar (we use evaporated cane juice) 3/4 cup apple sauce or 1 ripe banana mashed 3 tablespoons olive oil 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups raw almonds, ground to…

Banana Maple Walnut Muffins, Gluten-Free

banana-maple-walnut-muffins

Bananas typically don’t last long enough in our home to get really ripe and gooey. But when they do, they are perfect for making banana muffins. Flour Mix Version 1 2 cups Brown Rice Flour 1/3 cup Tapioca Flour 1/2 cup potato starch (corn starch or arrowroot may be substituted) Flour Mix Version 2 2…

Hummus is Hummus

hummus

Once in a restaurant in Israel with my sister, I asked about the hummus, and the server’s reply was “hummus is hummus”. Not true! I don’t like any of the hummus varieties available today in stores loaded with too much salt and often with preservatives and genetically modified soybean oil. Freshly made is best and…

Yeasted Burger Buns, Gluten-Free

yeasted-burger-buns

Taking the time to make your own bread is always worth it. These yeasted burger buns are a variation on a recipe by Laurie Sadowski in her cookbook The Allergy-Free Cook Bakes Bread. It’s the few tablespoons of ground almonds that give Laurie’s recipes a delicious flavor. LISTEN to the IT’S ALL ABOUT FOOD interview…

Blueberry Pancakes, Gluten-Free

blueberry-pancakes

January 28 is National Blueberry Pancake Day. Start off this holiday morning or any day with our REAL Blueberry Pancake recipe. They are something to celebrate! 1 cup Brown Rice Flour (or Bob’s All Purpose Gluten-Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them…

Buckwheat Waffles, Gluten-Free

buckwheat-waffles

This waffle, made with buckwheat flour is wheat-free, oat-free, light and crispy. 1/2 cup buckwheat flour 1/2 cup all purpose gluten-free flour (Bob’s Red Mill) or Sweet Sorghum Flour 2 tablespoons ground flax seeds 2 tablespoons tapioca starch or other starch: potato, corn 1 teaspoon baking powder 1 to 1 1/2 cups water (varies, based…

Soft Sesame Seed Buns, Gluten-free

soft-burger-buns

These soft buns go great with our REAL Falafel Burgers and Mezze Platter. 2 cups Brown Rice flour or All-Purpose Gluten-Free Flour (we use Bob’s Red Mill) 1 cup Tapioca Flour 1/2 cup Garbanzo Flour 1/4 cup ground golden flax seeds 1 teaspoon xanthan gum 2 teaspoons baking soda 2 Tablespoons vinegar 1 3/4 cups…

Cucumber Salad

cucumber-salad

This cucumber salad can be served on it’s own or topped on a bed of lettuce, stuffed into a pita pocket with our REAL Baked Falafel Burgers, or as part of a mezze platter, as shown below. 2 cucumbers, peeled and cut into 1/2 inch cubes 1/2 cup finely chopped fresh parsley 8 cherry tomatoes,…

Baba Ganoush

babaganoush

Light and creamy, this Baba Ganoush is easy to prepare, with only 3 ingredients. It goes perfectly with our REAL Red Pepper Hummus and Cucumber Salad in the REAL Mezze Platter pictured below.     1 eggplant Juice of 1 lime 2 Tablespoons tahini 1. Place the eggplant in a baking dish. Poke a few…

Apricot Butter

apricot-butter

Simplicity and quality. Simple, quality ingredients to dazzle the palate. For our REAL Apricot butter we use sweet, moist, organic dried apricots and clean water (filtered, distilled). Spread on our gluten-free yeasted bread or our quick soft rolls with your favorite vegan butter and it tastes like caramel.       Makes about 4 cups…

Pistou

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Swirl this puree of garlic, basil and oil into any vegetable soup for extra flavor. one bunch basil 4 cloves garlic 1/2 cup olive oil 1. Finely chop basil and garlic and place in a small bowl or jar. 2. Add 1/2 cup olive oil to the garlic and basil and blend ingredients together well.…

Crispy Southern Fried Tempeh

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October! There is something truly magical about October. Philosophers and poets have lauded it and the falling leaves applaud its arrival. Did you also know that October 1st is World Vegetarian Day and the kick off of Vegetarian Awareness Month? REAL is here to help with delicious recipes, helpful videos, informative interviews, and more! Why…

Heavenly Salad

nap-peanut-slaw

This is a variation of Chinese Chicken Salad, without the chicken and it’s heavenly. The flavors of the cilantro, scallions and peanuts really pop. You can’t stop eating it, it’s that good. Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce,…

Ginger Kale with Scallions

kale-ginger

How do I love Kale? Let me count the ways! I love Kale today with fresh ginger and green onions. 1 bunch Lacinato dinosaur kale 1/2 cup chopped scallions 3 tablespoons fresh ginger, minced 1 teaspoon olive or sesame oil, optional water 1. Cut off the stalks from the leafy part of the kale. Set…

Spicy Black Bean Soup

black-bean-soup

Here’s a satisfying soup that will excite your taste buds. Balsamic vinegar is the secret ingredient that brings out the flavor instead of salt. Serve this soup with a side of warm corn tortillas and a crisp cool salad. Or serve it cold as a chilled summer soup. Garnish with a squeeze of lime, a…

Green Juice – Deconstructed (Kale Salad)

kale-salad2

Green juice saved my life. Literally. I am committed to consuming green juice every day. That commitment includes one head of kale (about 0.8 to 1 lb) and other vegetables. With a desire to give my body a quick cleanse, I decided instead of juicing, I would “deconstruct” the recipe and eat all my juice…

Stir-Fried Greens

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I love my dark leafy green vegetables prepared in a variety of ways. When I would sauté them I typically used garlic and onions. But I could never make them at home to taste like they do at one of my favorite restaurants, Buddha Bodai in Flushing and Manhattan. The Flushing restaurant recently moved and…

Light and Crispy Oat Waffles, Gluten-Free

crispy-waffles

Waffles are the perfect Sunday morning breakfast. 1 cup rolled oats 2 tablespoons ground flax seeds ¼ cup sunflower seeds (or other seed or nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener-G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2 cups water Vegetable cooking oil for…

Apple Banana Berry Compote

raspberry-apple-banana

My favorite waffle or pancake topping is fruit compote. Made with fruits that are always available in our house, it’s easy, simple and so sweet. Serve over Light And Crispy Waffles. 2 apples, cut into small cubes (peel first, only if not organic) 1 package frozen raspberries 2 bananas, sliced 1/4 cup water  In a…

Steamed Greens with Vegan Parmesan

steamedKalePrepped

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…

Miso Vegetable Soup with Leeks And Potatoes

miso vegetable soup

When the weather changes and the chill is in the air, it is easy to feel under the weather, get a scratchy throat or have the sniffles. Warm up with this nourishing noodle soup, feed your immune system and you are good to go. 2 slim leeks, chopped, about 1 cup white part, 1 cup…

V-BLAT: Vegan Bacon, Lettuce, Avocado and Tomato

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Autumn is here. We are trying to get in a few more days of outdoor eating and V-BLT’s or V-BLAT’s (Vegan Bacon, Lettuce, Avocado and Tomato) hit the spot. On a busy day, we keep it simple with our favorite store-bought tempeh bacon and vegan mayonnaise, although you can certainly make your own. Try it…

Tofu Broccoli Scramble, Gluten-Free

tofuscramble

Tofu scramble is a hearty, filling, easy to prepare dish. Once you get the hang of it, you can be creative, varying the spices and vegetables that you add to the tofu. Turmeric is a great spice and an essential ingredient in this recipe. Not only does it have lots of healthful properties but it…

Tofu Sour Cream

tofu sour cream

This is my vegan version of sour cream. Other tofu sour cream recipes have oil, vinegar, sugar and salt. I like this simple version best. 1 package (12 oz) silken firm tofu 6 Tablespoons lemon juice 3 Tablespoons water Blend the tofu, water and lemon juice until smooth. Store in the refrigerator. Tofu sour cream…

Cassoulet

cassoulet

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,…

Pizza: Gluten-free

pizza-gf

Pizza is one of America’s favorite foods. But white flour and cheese are two of America’s worst foods in terms of health. Try REAL’S pizza, with organic tomato sauce, chick pea flour crust and cashew grated cheese. Everyone will gobble this up because it looks and tastes just like pizza. And it is.  It’s also…

Classic Italian Marinara Sauce

tomato sauce

Classic Italian Marinara Sauce, made with organic tomatoes, so flavorful, no salt or sugar is necessary. Great for all recipes that call for tomato sauce, including REAL’s Baked Eggplant. 1 large onion 1 cup of red or white wine (or water) 2 cups water 3 garlic cloves 1 bunch parsley (about 1/2 cup chopped) 1…

Cashew Jack

cashew-jack

Cashew Jack — A variation on the Cashew Cheddar recipe already on our site. I find that this is a much creamier cheese and is perfect for pizza because of the olive oil. You can also experiment with herbs and spices such as adding a teaspoon of red pepper flakes to give it a kick.…

Tofu Steaks and Pasta with Kale

tofu-kale

Kale, the wonder food, should be consumed often. Here’s one great way to get your daily dose.   Pasta with Kale, Red Onion and Red Pepper Flakes Serves Four  1 lb brown rice spaghetti 1 large bunch of kale (about 1/2 lb) 1 large red onion 1 Tablespoon red pepper flakes 2 cups boiling water…

Chickpea Flour Flatbread: Gluten-free

flatbread

This is a variation of Socca. It is the easiest flatbread you can make. It’s always a delightful surprise to see the liquid batter come out of the oven as bread after baking. Most of our recipes here are gluten-free. Check them out at the RECIPES tab above. 2 cups chickpea flour (more if needed)…

Simple Buckwheat Crêpes – Gluten-Free (Version 3, All Buckwheat Flour)

buckwheat-pancakes1

This pancake recipe makes a lighter, thinner pancake than our other Buckwheat Pancake or Crêpes recipe posted earlier. Only Buckwheat flour is used here, no other flours are added. Serve with fresh strawberries or frozen strawberries, cooked until soft.       2 cups Buckwheat Flour 2 tablespoons ground flax seeds (I buy them whole,…

Marinated Tea-Smoked Tempeh Slabs

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Tempeh — The other, other, white meat substitute. For those transitioning to a plant based diet may we suggest a switch from Tofu to Tempeh as your main event course. On the grill or in the oven, this ancient bean cake is something to live for! If you are a novice with Tempeh, you may…

Summer Grilled Vegetables

grilled-veggies

Fire up the grill.  These vegetables brushed with light marinade are perfection.  They can also be prepared in advance and served at room temperature.  Make a sandwich with your favorite bread, pesto and almond cheese and sip on some iced Rooibos tea. Serves six 3 large Yellow Summer Squash 3 large Red Onions 6 large…

Cabbage Soup

cabbage-soup

This soup is based on the Irish Corned Beef and Cabbage soup, without the Corned Beef. Serve in large bowls with your favorite bread, vegan grilled sausages, cornichons and whole grain vegan mustard. Ingredients: 1 large head of cabbage 4 large carrots 6 stalks of celery (with the leaves) 8 to 10 small Yukon Gold…

Cashew Cream

whipped-cashew-cream-885

Any time a recipe calls for heavy cream, cashew cream is the ideal non dairy substitute. This recipe makes a cream that is similar in thickness to heavy cream. It does not whip to form stiff peaks but is a lovely thick cream topping that can replace dairy whipped cream. 2 cups raw cashews water…

Tahini Dressing

tahini-dressing

This is my favorite salad dressing and have it on salad almost every day. 2 tablespoons sesame tahini Water (about 1/4 cup) Juice of 1/2-1 lemon (to taste).  Put two tablespoons of tahini in a small bowl.  Slowly add in a little water at a time and beat with a fork.  Add more water until…

Almond Mozzarella Cheese

almond-cheese

If you think you can’t give up dairy because you love cheese, try our nut cheese recipes. This one is made from almonds. It makes a lot of cheese. I freeze it and only use a little at a time. Makes about 4 cups 1 cup raw almonds, soaked in water for 4 hours or…

Berry Pear Compote

raspberry-pear

Compotes are so easy to make and are a wonderful alternative to sugary syrups for topping pancakes and waffles. I keep frozen berries in the freezer to add to fresh fruit for a beautiful compote. Serve over Buckwheat Pancakes. 2 ripe Bosc Pears, cut into small cubes (Apples may also be used) 1 package frozen…

Kale Salad with Bell Peppers and Mangos

kale-mango-bell-pepper-salad

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

corn-bread1

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…

Oatmeal Chocolate Chip Cookies: Gluten-Free

oatmeal-cookies

These are perfect anytime, for holidays, celebrations and especially everyday moments like treating children to warm oatmeal cookies after school or for dipping in your afternoon tea. 2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon…

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:

Quick and Easy Muesli (Cold Oats Cereal), Gluten-Free

muesli

Boxed cereal? No thank you! There is nothing better tasting or better for you than muesli you can mix up at home. RECIPE 2 cups oatmeal 1 cup nuts and seeds:sunflower, pumpkin, walnuts, pecans chopped into small pieces 1 cup dried fruit: dates, raisins, figs, apricots chopped into small pieces 4 cups non dairy milk…

Luxuriously Delicious Hot Oatmeal, Gluten-Free

oatmeal1

Oatmeal cooked up with fresh and dried fruits, raw nuts and seeds is a yummy way to start the day. 2 cups oatmeal 5-6 cups water (more water will take a little longer to cook, and makes a lighter, creamier cereal) 2 apples chopped (if not organic, peeled) 2 ripe bananas sliced ½ cup nuts…

Garlic Mashed Potatoes

Garlic-Mashed-Potatoes

Our REAL Garlic Mashed Potatoes are creamy and full of delicious flavor. Surprising simple, using no oil, butter, margarine or milk. Serves 4 to 6 adults 4 lbs Organic Yukon Gold Potatoes 4 large bulbs of organic garlic 1/2 Cup of Vegetable Stock (see recipe) 1 gallon of boiling water 3 to 4 stalks of…

Vegetable Stock (clear)

stock

The stock may be used immediately in your favorite soups and/or dishes, or you can freeze it and use as you would bouillon or as a base for sauces and stews. Be creative.     3 large organic carrots 4 large stalks of organic celery 2 whole large organic white or yellow onions (not peeled)…

Baked French Fries

14may2015-fries

These oven baked fries are the best – with potatoes, sweet potatoes or yams or mixing them all up together. 5 organic sweet potatoes, yams, red, yellow or white potatoes washed and dried. Peel if not organic. Optional: 1 tablespoon of high temperature cooking oil Optional: your favorite herbs and spices, 1/4 – 1/2 teaspoon…