Main Dishes

Mung Bean Chili Con Barley

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Just in time for Autumn. When you feel a chill in the air, warm up with this hearty stew. 4 cups dry mung beans 5 to 6 quarts of water (approximately) 1 cup of barley 1 jar/can of tomato paste (7oz) 3 large carrots (diced) 3 large celery stalks (diced) 1 large onion (chopped) 2…

West African Peanut Stew

Garbanzo-Bean-Stew

This is a vegan version of the classic West African Peanut Stew that is traditionally made with chicken. The first vegan version I made of this dish was all raw, using raw almonds instead of peanuts. When Gary and I went on our first vacation together, we cooked a bunch of meals in our hotel…

Mac And Cheese: Oil-Free AND Phthalate-Free

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A new report from KleanUpKraft.org is getting a lot of press, and it should! Thirty cheese product items, representing several varieties and brands, were tested. The total concentration of phthalates in macaroni and cheese powder (the kind found in Mac And Cheese products) was more than four times higher than in natural cheese, on a…

Tasty Tempeh Taco Tuesday “Meat”

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Our Tasty Tempeh Taco “Meat” is delicious on Tuesdays and every day of the week. Ingredients: 1 Tablespoon sage 2 teaspoons chili powder 2 teaspoons smokey paprika 1 teaspoons onion powder 1 teaspoons garlic powder 1 teaspoon red pepper flakes 1/2 teaspoon salt (optional) 1/2 teaspoon pepper 8 ounces tempeh 1/4 cup Balsamic vinegar 1…

REAL-style Meatloaf

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When we created the Healthy World Burger I knew that we had the perfect base for a meatloaf. Here it is. Ingredients 4 1/2 Cups REAL Mixed Cooked Grains (cook together 1 cup millet, 1 cup brown rice or turanicum, 1/2 cup of black rice and 1/2 cup of red rice together and then take…

Tournedos de Riz Sauvage à la sauce Dijonnaise

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This recipe is a variation of our Healthy World Burger, made with Thanksgiving-style herbs and spices. It’s a gorgeous dish with a chewy texture and subtle, savory seasonings. Ingredients 1 cup cooked millet ½ cup cooked black rice ½ cup cooked red rice 1 cup cooked brown rice 1 small red onion ½ cup walnuts,…

Eggplant DeMattouille (Gary De Mattei’s Ratatouille)

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Gary De Mattei whipped this dish up, inspired by Ratatouille and we’re calling it Eggplant DeMattouille. Ingredients 1 8-ounce package marinated tempeh (cut in 2” cubes) 1 large eggplant (chopped to 1” cubes) 2 Yukon Gold potatoes (chopped to 1” cubes) 1 large sweet potato (chopped to 1” cubes) 1 large red onion (rough chopped)…

Chickpea Tomato Stew

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Here is an easy recipe that works well, especially if you cook a lot of beans every week and use them in different ways. It’s even better the next day when the flavors have had time to blend. 3 cups cooked chickpeas, rinsed (2 15-16 ounce cans) 3 medium organic Yukon Gold potatoes, cut in…

Roasted Tofu

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This is a Roasted Tofu like Bubbe would’ve made if she were vegan. No chicken had to die to make this. Preheat the oven to 385oF, either way, it’s about the same. 1 pound (16 ounces) block of super firm tofu. Firm tofu is okay too. 2 to 3 lemons, juiced. (About a 1/4 quarter…

Black Bean Stew with Tempeh

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1 large white onion (diced) 3 carrots (peeled and diced) 3 stalks of celery (diced) 2 cups of water 1 tablespoon paprika 2 teaspoons chili powder (more if you like it hot) 2 teaspoons onion powder 2 teaspoons cumin 1 teaspoon garlic powder 1 teaspoon ground pepper 1 quart of cooked black beans (about four…

Stuffed Zucchini

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I love the little round zucchinis. They are perfect for stuffing. I don’t see them very often in the grocery store but when I do I grab them. I used to make them a lot when I lived int he South of France and served them with Tomates Provençal. 6 round Zucchini 1 Red Onion,…

Gary’s Special

Gary's-Special

Gary talks a lot about Original Joe’s in San Jose. I remember going there when I lived in the Bay Area, late at night after performing in a show. They had huge plates of pasta, which was the best way to calm the post-performance adrenaline and get a good night’s sleep. Gary’s favorite dish from…

Roasted Red Pepper Cauliflower Torte

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This recipe starts with another recipe. We made Dr. Dean Ornish’s Roasted Cauliflower with Curried Red Pepper Glaze. We posted the recipe in Day 443 of What Vegans Eat. It was nice enough but for lots of reasons it sat in the refrigerator uneaten. Then Gary got creative and made this Roasted Red Pepper Cauliflower…

Roasted Vegetable Pizza

Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 2 2 cups broccoli florets 1 large red bell pepper, sliced 1 inch thick 1 large portobello mushroom, cut into ½-inch slices 1 teaspoon garlic powder 1 tablespoon balsamic vinegar 1 teaspoon Mrs. Dash seasoning or Spike no-salt seasoning 5 ounces…

Chili Pie with Cornbread Topping

Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 8 For the Chili: 2 cups low-sodium or no-salt-added vegetable broth 1 onion, chopped 4 cloves garlic, chopped 3 tablespoons tomato paste, in BPA-free packaging 1½ cups diced tomatoes 2 tablespoons chili powder 2 teaspoons cumin 3 cups frozen chopped broccoli,…

Oven Baked Vegetables

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I didn’t have a backyard to dig a fire pit to cook my vegetables so I baked them in our oven instead. Vedure Al Forno All vegetables used were organic from GoOrganicNYC. We used za’atar, a mix of ground thyme, oregano, marjoram, toasted sesame seeds, and sumac. You can use any herb mix that you…

Osso Vita

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We love taking old favorite recipes and making them vegan. One recipe that Gary’s been wanting to recreate, vegan-style, is the Italian classic Osso Buco (translated from Italian literally means “bone hole”) like the dish he loved so much at Harry’s Bar in Venice. Here is the recipe, salty and chewy, right down to the…

Polenta Torta

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We enjoy making polenta and Gary told me about a secret family recipe of his Aunt Bing’s called Polenta Torta. I love making cakes, and this savory polenta layer cake sounded so gooey and good. I never had the chance to try Aunt Bing’s original recipe but this vegan version takes the cake! If you…

Tofu Masala

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This is the most delicious way to have tofu! First make a batch of our Secret Spice Mix. This mix is great on Tofu, but it can also be used on Tempeh or added to soups and sauces. Preheat oven to 400oF. Drain tofu container, press out all the extra water in the tofu with…

Easy Spinach Frittata

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Why does anyone eat eggs anymore? The cruelty and cholesterol are two big reasons not to, and with garbanzo bean flour you can make just about anything you used to make with eggs. Plus, garbanzo bean flour can be on hand, in your pantry, ready when you are and it is so easy to use.…

Many Vegetable Stir Fry

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This is a very colorful dish with fresh flavors. 1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1 bell pepper, seeded and cut in strips 1 eggplant, peeled and diced 1/2 cup cauliflower florets 1 small sweet potato, cooked and chopped 2…

Sweet and Smoky Beans

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Cooking with fruit can be surprisingly sweet. I like the combination of the sweetness from the fruit and smoky chipotle. 1/2 cup water 1 pear, cut in small pieces 6-8 dried figs, chopped in small pieces 1/2 teaspoon madras curry powder 1/2 teaspoon chipotle powder 2 cups cooked adzuki beans or other small black, red…

Hearty Lentil And Celery Root Stew

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When we make this hearty lentil soup that we call a stew we use vegetable stock or water. When we add the tomato product we also add the same amount of water to clean out the extra tomato. After cooking the lentils for about 30 minutes it will start to thicken. At this time you…

Quick Marinated Tempeh Stir Fry

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Finishing up our winter CSA supply of black radishes inspired this stir fry with tempeh. For a soy-free version, white beans can be used. 1/2 cup water 1/2 teaspoon mustard powder 1 teaspoon onion powder 1 teaspoon fennel seeds 1 teaspoon dry basil 1/2 Madras curry powder 1/2 teaspoon chili powder 1 package tempeh (8…

Lasagna Al Forno

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Our plant-based version of this baked pasta classic is luxurious. 1 package Lasagna noodles 1 recipe Cashew Cream Béchamel (about 2 cups) 3 cups Marinara Sauce or Spicy Marinara Sauce 1 recipe You’ll Be Buffaloed By This Vegan Mozzarella (thinly sliced) 1/2 cup of chopped parsley 1/4 nutritional yeast (optional)   The Noodles: Follow the…

Filet of Soul – Marinated Tempeh Steaks

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Marinated Tempeh Steaks in Cashew Cream Buerre Blanc served with Oven Roasted Potatoes and Sautéed Carrots. This is a romantic treat for someone special.     Read about how this dish was created on the What Vegans Eat blog.   1 package of tempeh (8 ounces) 1 cup of white wine 1 cup of water…

Collard Greens Salad with Baked Tofu

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Collard greens make a very hearty, satisfying, nutritious salad. Don’t forget to chew!   1 bunch of collard greens (about 14 large leaves) 4 sun dried tomatoes (packed in olive oil) salt and freshly ground pepper to taste 1 pound block extra firm tofu 1/4 cup Tamari or soy sauce 1/4 cup water 1 tablespoon…

Tempeh Sausage Balls

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8 ounces tempeh (crumbled) 1/4 cup all purpose flour (wheat or GF) or 2 tablespoons starch (corn, potato, etc.) 1/4 cup nutritional yeast 2 Tablespoons ground flax seeds 3/4 cup red wine 1/4 cup chopped fresh Italian leaf parsley 3 garlic cloves (finely diced) 1 teaspoon dried rosemary 1 teaspoon dried sage 1 teaspoon dried…

Braised Spicy Tempeh

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Braised spicy tempeh can be used in many ways. We like it cut in strips and served on top of a kale salad with our Seed Caesar Dressing. 16 ounces of Tempeh (two 8-ounce packages) 42 ounces of whole chopped tomatoes (three 14-ounce cans) 1 cup water 1/2 cup red wine vinegar 1 onion (diced)…

Timballo De Rigatoni

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  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. Serve with our REAL Tempeh Sausage Balls.   INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2…

Tempeh with Carrots, Kale and Winter Radish

Stir Fry Ingredients 1 package tempeh, cut into strips 4 carrots, julienned 3 radishes, julienned 6 leaves green kale, removed from stems and chopped water Marinade Ingredient for Tempeh 1 cup hot water 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon garam marsala 1/2 teaspoon turmeric 2 teaspoons dry dill In a bowl,…

Vegan Calamari Style Tofu Steaks

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This dish is a great celebration dish! And it works well for the seasoned vegan perhaps wanting to indulge for the holidays, and/or for the curious about transitioning to a plant-based life-styler who likes to experiment in the kitchen. Either way we hope you love to cook because this dish requires some skill, time and…

Chickpea Stew

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Keeping the pantry stocked with REAL essentials like canned tomatoes, tomato pastes, beans along with frozen veggies, and a variety of good spices, and dry whole grains, Chickpea Stew served with our REAL Forbidden Nutty Rice comes together quickly for a meal that will delight your taste buds. Spice mix – 1 teaspoon cumin -…

Baked Tofu

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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

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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

Red Kuri Squash with Polenta Stuffing

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This dish is a main event that can be carved at the table and served with your favorite sides and gravy. If you can’t find a Red Kuri Squash (pictured) you can use a pumpkin or a large squash that can be hollowed out and filled with our REAL polenta stuffing. When you see this…

REAL Pot Pie!

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As a kid I loved those pot pies that would come frozen in individual aluminum pie tins that we’d heat up in the oven. I still love pot pies, only they’ve evolved a bit. Now, vegan and gluten-free, this pot pie recipe is hearty and 100% comfort food. The crust is flaky, the filling is…

Snowy Joes

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Snowy Joes! When it’s cold and snowing outside here’s a great dish to warm up to. Serve over your favorite grain, or if you have the time, bake up some of our REAL Yeasted, Gluten-Free Burger Buns. 1 large onion 3 cloves garlic 1 package organic tempeh (8 oz) 1/4 cup red wine vinegar 1/2…

Tempeh In Crosta in Marsala Wine Sauce

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The main course in our holiday menu is the Tempeh In Crosta in Marsala Wine Sauce. The Marinade 4 cups of vegetable stock 1 cup of Marsala Wine (you may use non alcoholic wine or all vegetable stock if you prefer) Juice of 3 lemons (with their peels) 1/4 cup red wine vinegar 1 onion,…

Butternut Squash Lasagna

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Butternut Squash, Brussels Sprouts, Tempeh Bacon Filling & Cashew Cream BéchamelVegan, Gluten-Free This rich and creamy baked Lasagna is as unbelievably satisfying as it is elegant. A perfect pasta course at a seven course meal or buffet or served with a salad. Trust me, you don’t need to eat a lot to feel full but…

Classic Pizza, Gluten-free

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Everyone loves pizza. Pizza should be a special treat, made with special ingredients. Try our REAL Classic Pizza with our REAL Classic Italian Tomato Sauce, our REAL Pizza Crust recipe below and vegan mozzarella cheese.   2/3 cup REAL Classic Italian Tomato Sauce 4 oz Vegan Mozzarella Cheese , Make your own with Miyoko Schinner‘s…

Tofu and Eggplant in Plum Sauce

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Our REAL Prune Butter is the special ingredient that makes the flavorful sauce with no oil, sugar or salt. 1 package extra firm tofu 2 large or 3 small eggplants 1 onion 3 celery stalks 3 cloves garlic 1/3 cup REAL Prune Butter 1 teaspoon garlic powder 1/2 teaspoon ginger powder 1/2 teaspoon cayenne pepper…

Stuffed Red Italian Peppers Tuscan Style

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Here at the REAL home office in Forest Hills, NY we’ve been celebrating the arrival of our new farmers market which has been busting at the seams with gorgeous, locally grown produce like Italian peppers in all different colors. Lately they’ve been the most beautiful shade of red which are perfect for roasting. Here’s a…

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…

Vegetable Quiche

Here’s a quiche recipe that is vegan, gluten-free, soy-free and full of flavor. It can be prepared in advanced and be ready when you are, for your next dinner party or to bring to a pot-luck or picnic. Pie Crust Try our REAL Sunflower Seed Crust or your own pie crust recipe. The Filling 1…

Tex-Mex Tofu Fajita Steak Stew

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Enjoy our REAL Tofu Steaks on top of black beans, peppers and onions. Bring the cast iron pan to the table with a side of warm corn tortillas and sides of your favorite condiments like shredded cashew cheese, guacamole,

Ginger Beans and Greens with Mango and Tomato

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Fresh ginger is just so good. It is good for you and it wakes up any dish. This recipes uses diced firm tofu for the bean but you can use navy beans or garbanzo beans instead. Dandelion greens are shown in the picture but any dark leafy green would be fine, like kale, collards or…

Red Cabbage Ginger Stir Fry

One thing nice about cabbage – it is ready when you are. It lasts a lot longer in the refrigerator than most other vegetables. Today was the day for this red cabbage ginger stir fry. There are only 4 ingredients and its full of flavor. 1 medium head of red cabbage (about 5″ diameter) 3…

Farmers Market Pasta Salad with Arugula Pesto

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Here’s a recipe to celebrate National Farmers Market Week, 8/5-11/2012. We shopped at our new Farmers Market in Forest Hills, NY on Sunday and made this dish with the vegetables we purchased. 2 eggplants 4 Italian peppers (green) 2 yellow tomatoes 1 red onion 1 lb penne pasta 1/4 cup nutritional yeast Marinade – mix…

Summer Stir Fry

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Hot, hot, hot! When the weather is hot, you don’t want to be slaving over a hot stove. Stir fry dishes are quick and make good use of the wonderful vegetables that are in season. I love the colorful, sweet bell peppers. They can be expensive, because it takes a while for them to ripen.…

Ratatouille

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RRRRRRRRatatouille! This is one of those dishes that says summer to me. It’s easy to make and delicious served hot or cold. I made a lot of ratatouille when I lived in the south of France. Everyone has there own way to make it, some more complicated than others, too often drenched in olive oil.…

Vegetable Cakes, Gluten-Free

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Yesterday, on the way to my nephew’s preschool graduation in upstate New York, my mom and I stopped at an out of the way deli restaurant because she was hungry and we were early. She ordered a vegetable patty. The patty looked nice, probably not vegan, so I didn’t try it but I couldn’t help…

Sautéed Zucchini with Onions, Red Peppers and Tomatoes

You can roast them, grill them, bake them – anyway you cook them, zucchini with red peppers, onions and tomatoes are perfection! Sauté with herbs and a touch of fennel, serve it with French bread for a rustic simple supper. For a heartier meal, toss it over pasta, brown rice or other whole grain. It’s…

REAL Enchiladas

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Enchiladas are easy and fun to make with the family. You can make everything from scratch with our REAL Tomato Sauce and cashew jack vegan cheese, (save 2 ounces for garnish) 1 (15 ounces) can Black Beans or 2 1/2 cups cooked beans Large baking dish 1. If you are making the REAL Tomato Sauce…

Choucroute Garnie

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Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with potatoes, chopped onion, sliced apples, black peppercorns, cloves, garlic, juniper berries, bay leaves and white wine. I have created my own “traditional” recipe here with tempeh instead of the traditional meat and sausages. Cooking sauerkraut and potatoes in white wine is simply heavenly. 1…

Kale, Red Cabbage, Daikon, Ginger Stir Fry

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Sometimes I go out of my comfort zone and create something new. I rarely use daikon radish although I can’t say why. It’s a very versatile root vegetable and I have enjoyed it raw in salads and cooked as well. I recently bought some and made a dish with several ingredients I don’t typically put…

Tofu Leek Stir Fry

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I love making something new, something satisfying – out of what’s available in the kitchen just BEFORE going grocery shopping, finishing up what’s fresh and leftover before buying new food. Today’s 1/2 package of tofu, leftover leek tops and a fresh crop of home grown sunflower sprouts came together with some pantry essentials to make…

Frittata with Leeks, Gluten-Free

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Now is the winter of our discontent, made glorious summer by this sumptuous Frittata. 1 small leek chopped, about 1 cup (white and green parts) 8 oz firm organic tofu (non GMO), drained and cut into small chunks 1 tablespoon soy lecithin granules (optional, organic, non GMO) 1 tablespoon sesame tahini 2 tablespoons nutritional yeast…

Savory Pumpkin Pie, Gluten-Free

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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…

Tomato Onion Quiche

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REAL men and women eat quiche. Vegan Tomato Onion Quiche. Basic Wheat Crust (or use your own favorite recipe) 3/4 cup white flour and 3/4  cup whole wheat or 1/1/2 cups white flour 1 stick (1/2  cup) vegan butter (We use Earth Balance) Ice Water, 6-8 tablespoons Filling One cup organic diced tomatoes (one half…

Cassoulet

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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…

Pizza: Gluten-free

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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…

Tempeh Skillet Dinner

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One skillet dinners are easy and have that good, old-fashioned home-style cooking feeling to them. 1 package, 8 ounces, tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon tumeric 1/2 medium hot chipotle chile powder 1 teaspoon parsley 1 cup water 1 can, 15 ounces, diced tomatoes (I use the no added salt variety) 1 cup…

Tofu Steaks and Pasta with Kale

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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…

Summer Vegetable Stew

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This Summer Vegetable Stew is easy to make with fresh vegetables from the garden or farmer’s market. You can have it hot one evening for dinner then chill the leftovers and have it cold the next day for lunch. Serve it with chickpea flour flatbread. 4 yellow zucchini 4 Japanese eggplant or 1 regular eggplant.…

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…

Socca, Chickpea Flour Crêpes With Sauteed Onions

Hummus is an extremely popular spread today in the United States, found in most supermarkets. Made with chickpeas, olive oil and sesame tahini, people have been enjoying hummus at least since the 18th century. But in Arabic hummus really means chickpea or garbanzo bean. And chickpeas are extremely nutritious and versatile. I’ve been discovering the…

Buckwheat Spinach Crêpes, Gluten-Free

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Here is our REAL update on a classic dish found throughout bistros and crêperie in France, certain to impress your guests and satisfy any size appetite. Crêpes farcies aux épinards, chanterelles, tofu et fromage d’amandes or Buckwheat Crepes with spinach, mushrooms, tofu and almond cheese, Gluten-free 6 large buckwheat crepes 1 package (16 oz) frozen…

Summer Grilled Vegetables

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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…

Stir fry with Tofu, Shitaki Mushrooms and Baby Bok Choy

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Color and flavor make up this simple dish. I used purple baby bok choy but once cooked the purple color disappears. I don’t use oil very often when I saute. Toasting the spices in a dry pan helps bring out their aroma without oil. 1 package firm tofu, cut into thin strips or cubes 2…

Avocado Shiitake Mango Maki

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The first time I had avocado maki I went nuts. The combination of the avocado, nori and wasabi was something I had never experienced and couldn’t get enough of. Once you get the hang of it they are easy to make and travel well for lunch boxes and picnics. Vegetable Maki 1 cup brown rice…

Seitan Roast For Seitan Piccata

Seitan piccata is a very popular entree in a number of upscale vegan restaurants, because it is so, so good. Here is the recipe you can make at home for a dinner party, a romantic dinner for two or any occasion. Yield: 8 servings Also makes great sandwiches! 1 gallon water (or more for boiling…