This makes a really great party dip or something to spread on tortillas or as a fondue with vegetables and cubes of baked tofu or some of our tempeh bacon and scallions on top of a potato…if it makes it that far because you’re probably just going to eat it right out of the baking…
Part I: Colleen Patrick-Goudreau, The Ultimate Guide to Eating Healthfully and Living Compassionately A recognized expert on all aspects of living vegan, Colleen Patrick-Goudreau is an award-winning author of seven books, including the bestselling The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, Vegan’s Daily Companion, On Being Vegan, and The 30-Day Vegan…
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…
Happy Valentines Day! Here’s a dish to serve to the ones you love – ‘Eggs’ Benedict Arnold. This traitor to the original recipe is egg-free, cholesterol-free, gooey and good. Come over to our side – join the vegan ranks! No Eggs Benedict Arnold For Two (As seen on Episode Two of Transition Kitchen) 1 block…
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 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.…
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…
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…
Here’s our REAL Vegan Hollandaise Sauce to top our No-Eggs Benedict Arnold, as seen in the Transition Kitchen. 1 cup of REAL Vegan Mayonnaise or any vegan mayo product 1/4 cup of vegan butter (Earth Balance) 2 teaspoons lemon juice 1/2 teaspoon saffron threads or 1/4 teaspoon turmeric 1/8 teaspoon of a teaspoon cayenne pepper…
Here are our REAL Home Fries as seen on Episode 2 of Transition Kitchen, served with No Eggs Benedict Arnold and Vegan Hollandaise. 1 pound (about 8 small sized potatoes) organic Yukon Gold, Red New Potatoes, Yams or Sweet Potatoes. 1 large organic yellow onion 1 Tablespoon dried Herbes de Provence 1 Tablespoon olive oil,…
Part I: Ted Genoways, The Chain, Farm, Factory, and the Fate of Our Food Ted Genoways served as the editor of The Virginia Quarterly Review from 2003 to 2012. He is a contributing editor at Mother Jones and editor-at-large at OnEarth, and his essays and poetry have appeared in The Atlantic, Bloomberg Businessweek, Harper’s, The…
Once refrigerated this wonderful salad dressing thickens to a mayo-like consistency and also works well as a vegetable dip and/or a sandwich spread. We recommend using organic ingredients 1 cup raw organic pumpkin seeds (sunflower seeds may be used as well) 3/4 cup water 1/4 cup organic apple cider vinegar or other vinegar (different vinegars…
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)…
Makes 4 cups Ingredients 8 marathi moggu 8 cardamom seeds 8 cloves 4 black peppercorns 1 star anise 2 cinnamon sticks pieces 1/4 teaspoon ginger powder or 1 inch fresh ginger 2 cups nondairy milk 4 teaspoons black tea, green tea or rooibos sweeten with agave or evaporated cane juice (vegan sugar) to taste Place…
Roasted veggies are a REAL kitchen staple that we keep in the refrigerator and munch on all week long! They’re great diced and put in a salad or add them to your favorite veggie stock for a quick soup or serve hot as side dish with your favorite grains and veggie meats. Fantastic cold or…
Tofu Ricotta Cheese Sauce can be used in so many dishes. We love it on our Timballo De Rigatoni. INGREDIENTS 1/2 block (8 ounces) firm tofu 1/4 cup nutritional yeast 1 tablespoons chickpea miso 2 cloves garlic 1/4 cup unsweetened non dairy milk 1 tablespoon olive oil, optional 1 teaspoon salt, optional 1/2…
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…
When your CSA winter share loads you up with carrots and watermelon radishes, it’s time to make Kaleidoscope Kale Salad! 1 large bunch or head of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4 cup pumpkin seeds 1/4 cup red wine vinegar 1/4 cup…
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,…
Peter Laufer, Truth behind Food Labeling Peter Laufer, winner of major awards for excellence in reporting, is an independent journalist, broadcaster and documentary filmmaker working in traditional and new media. He is the James Wallace Chair in Journalism at the University of Oregon School of Journalism and Communication. TRANSCRIPTION: Caryn Hartglass: Hello everybody, I’m Caryn…