This is a veganized version of the meatballs Gary’s parents used to make together. The “meat” in this recipe is…
Read more →We paired our Gluten-Free Crust with Zsu Dever‘s Lemon Custard and Aquafaba Meringue for a perfect pie. It’s amazing! This…
Read more →Here is the filling we use in our gluten-free Cannoli Shells. 1 lb firm tofu (about 2 cups) 1 cup…
Read more →This is a recipe that has been inspired by Vegan Holiday Cooking by Candle Cafe (a must-have cookbook) and modified…
Read more →Here is an easy cannoli shell recipe that is baked not fried, vegan and gluten-free! 1 1/4 cup Gluten-Free Flour…
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Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei: Happy Holidays Caryn and Gary talk about their feelings about the winter holiday season, the foods that go with those feelings, and the source of some of those feelings. Hear about Caryn’s preparation as Emma Goldman in the upcoming production of E.G., A Musical Portrait of Emma Goldman, and Gary’s nostalgic memories, which motivated him to create his…
Leftovers, Love, and Liberation! In this episode of It’s All About Food, Caryn Hartglass reframes Thanksgiving leftovers as opportunities — to reduce food waste, save money, and create delicious plant-based meals. The episode covers U.S. food-waste context, a light history of the “doggie bag,” practical food-safety and storage tips, and dozens of creative leftover transformations (roasted veg, stuffing, potatoes, beans, sauces, and sweet sides). Listeners get mindset strategies for planning and preventing waste, simple sauce tricks to revive meals. …
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei, Celebrating Abundance: Vegan Recipes to Love, Share, and Savor In Part II of this series on Thanksgiving, Caryn and Gary share the delicious, joyful part of the celebration: their favorite vegan recipes. A Cozy Plant-Powered Feast Thanksgiving Recipes from Responsible Eating And Living MAINS Epic Lasagna with Butternut Squash, Brussels Sprouts & Tempeh Bacon Layers of roasted…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei: Speaking Of Birds In this episode Caryn and Gary tell the stories of the birds in the media today – the plight of Turkeys and Ostriches that are raised for food, and how they deserve so much more from us. Plus, they share their respect for their city neighbors, the Pigeons. Links mentioned in the podcast: United Poultry…
Wanting to make a pie for Pi day, this tart came together fast. It was fast because I used ingredients we always have on hand: our REAL Apricot Butter and our REAL Cashew Yogurt for the fantastic gluten-free, vegan pie crust. Of course, you can use commercial brands but we encourage you to get in the habit of making certain products routinely so they are on hand when you need them. That’s the REAL way! Ingredients: 4 ripe, organic Pears…
Eric Adams’ book Healthy at Last, A Plant-Based Approach to Preventing and Reversing Diabetes and Other Chronic Illnesses has many wonderful recipes in it. After interviewing him about the book, some of the recipes in it inspired this new treat. We have named these healthy, sweet treats in honor of Eric Adams and his work as Brooklyn Borough President, working at Brooklyn Borough Hall. We like to serve them with tea made with fresh mint. Ingredients 8 soft Medjool dates,…
Ingredients 8 Apples, organic, cored and quartered lengthwise (We recommend using organic apples. They do not need to be peeled. If the apples are not organic, it’s best to peel them to avoid the concentrated residues of pesticides.) juice of 1/2 lemon 1/4 cup packed, pitted medjool dates (vegan sugar may be used) 1/4 cup water 1 Pie Crust Try one of our pie crust recipes: Sunflower Seed Pie Crust: SOS-free Pie Crust, gluten-free Optional: 2 Tablespoons vegan butter, melted…
Here’s is an Apple Pie to live for! It’s made with a gluten-free crust and no refined sugar. Ingredients 4 Granny Smith Apples, organic (We recommend using organic apples. They do not need to be peeled. If the apples are not organic, it’s best to peel them to avoid the concentrated residues of pesticides.) 1 Pie Crust, gluten-free (use the date paste option) 2 Tablespoons vegan butter. 1/4 cup Apricot Butter 1/4 cup water Directions Preheat oven to 350oF. Prepare…
We love desserts like these, delicious and nutritious! Ingredients: 5 super ripe pears 1 cup blueberries 1 banana 1/2 cup raisins 1/2 cup rolled oats 3/4 cup raw almonds Directions: Preheat oven to 350oF. Dice the pears and the banana and mix them with the raisins, oats and blueberries. Put them in an oblong baking dish. Grind the almonds in in a spice mill or coffee mill. Sprinkle them on top of the pear mixture. Bake, covered for 30 minutes.…
This Raw Fruit Tart is a variation of our Fresh Fruit Tart recipe with a flour crust. It is a spectacular summer dessert for a picnic, barbecue or 4th of July celebration. Cacao Nibs give the crust a chocolate flavor. Ingredients: Crust 1/2 cup cacao nibs 1 cup raisins 1/2 cup pecans 1/2 cup almonds Filling 1 cup pitted dates, (soaked in 1 cup water for at least 4 hours) 1 cup raw cashews (soaked for at least 2 hours…
October 11, 2022 London and New York This is it. The last day of our 25-Day Magical European Tour. We packed in a lot of adventures with good food. There was an electric tea pot in our hotel room however the cord did not reach the outlet. It also didn’t have a plug…
October 10, 2022 London Our adventure is almost over. We leave tomorrow. I am amazed at everything we have packed in so far. Still we have a full day left. I wanted to try to visit the Royal Botanical Gardens. We left the hotel a little after 10am. We stood at a bus…
October 9, 2022 Aix-en-Provence, France and London, England All good things must come to an end. It is time to say Au Revoir to Aix-en-Provence. We are sad, but we will return. Josée had recommended a restaurant on the Cours Mirabeau, Le Singe Vert, or the green monkey. With a few hours left, we…
