When The Swingin’ Gourmets celebrate Halloween it’s not just swingin’, it’s also vegan. Can’t view the above video? Watch it HERE. Get these great recipes for your…
We’ve been making vegan, gluten-free corn bread for many years. And now, we made our original recipe even better. It’s SOS-free, free of salt, oil, and sugar! We find this…
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…
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…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Caryn Hartglass, Alzheimer’s and SOS-Free Update The IT’S ALL ABOUT FOOD host discusses the impacts of Alzheimer’s, giving personal experience with a loved one. She goes on to give an update on living the SOS-free, Nutratarian lifestyle with tips on organizing and planning.
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Maxime Sigouin, Fit Vegan Maxime is the Founder and CEO behind Fit Vegan Coaching, a company dedicated to helping people transform their bodies and health through whole-food plant-based nutrition. After losing his partner to breast cancer following a five-year battle, Maxime channeled his grief into a mission to promote health and wellness. He aims to empower 10,000 people to achieve lean, thriving,…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Bill Hatcher, The Red Planet, Gendered Landscapes and Violent Inequalities Bill Hatcher has instructed geography and anthropology courses since 1994, including: Peace Corps Tanzania, Alaska Pacific University, Matanuska-Susitna College, Blackburn University, National Outdoor Leadership School, Colorado Mountain College, Trinidad State College, and Pikes Peak State College. As an author, he has written for Colorado Central magazine, appeared on local radio shows, and…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Nisha Vora, Big Vegan Flavor PART 1: Nisha Vora is a cookbook author, content creator, and former lawyer known for her innovative approach to vegan cooking. After graduating from Harvard Law School in 2012 and working as a lawyer, she exchanged her casebooks for cookbooks to follow her dream in the food world by creating Rainbow Plant Life, the vegan cooking website.…
When The Swingin’ Gourmets celebrate Halloween it’s not just swingin’, it’s also vegan. Can’t view the above video? Watch it HERE. Get these great recipes for your very own Happy Halloweegan Fondue Party! Cashew Cheese Fondue Chocolate Fondue Almond Biscotti Finger Cookies Tofu Masala Graham Crackers, Gluten-Free  
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 hot chili peppers (optional) 2 Tablespoons lemon juice (or apple cider vinegar) 2 Tablespoons chickpea miso (optional) In a colander rinse the cashews. Place them…
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. 3/4 cups cocoa 6 Tablespoons to 12 tablespoons sugar (evaporated cane juice) 3 Tablespoons coconut oil 3/4 cups water In a medium saucepan, mix together…
3 cups gluten-free 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 a coarse meal or 2 cups almond meal water Preheat oven the 325oF. Line two baking sheets with parchment paper. Grind the almonds in a spice mill to a coarse meal. We make our own…
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…
