realworldwide

Herb Dijon Vinaigrette

Most vinaigrettes have a lot of oil. I prefer a very tangy dijon vinaigrette. If you like yours more mild, add more olive oil. 2 tablespoon Dijon mustard 4 tablespoons red wine vinegar 4 tablespoons olive oil salt and pepper to taste. dried herbs, choose the ones you like: 1/2 teaspoon parsley 1/2 teaspoon sage…

Asian Slaw

Watch how simple it is to make this great salad, Asian Slaw. 1/2 head of Napa cabbage 2 carrots 2 scallions, finely sliced 1/4 cup cilantro, finely chopped 2 tablespoons sesame seeds 2 teaspoons sesame oil, optional 1 Tablespoon soy sauce, optional, to taste juice from one fresh lime Cut cabbage into fine strips, 1/4…

Cashew Cheddar Cheese

This is a recipe from one of my favorite cookbooks, The Real Food Daily Cookbook. It makes a lot of cheese. I freeze it and only use a little at a time. Makes 4 cups “This cheese is great for shredding or melting. Cashews work better than other nuts because they blend into such a…

The Tofu Club

This is a such a satisfying sandwich! 2- 12 oz package of firm tofu, drained vegetable oil — for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed…

Roasted Garlic Pesto

Roasting the garlic gives this pesto a sweet, rich, smooth flavor. Perfect on pasta, potatoes, sandwiches – everything! 1 bouquet of fresh basil leaves – chopped 1 entire bulb of garlic, roasted in a 300 degree oven for 30 minutes and cooled 1/2 cup of olive oil 1/4 cup of raw pine nuts 1/4 cup…

The Veggie Burger

I like to take the time and make a big batch of these burgers and then freeze them. This way, these wonderful veggie burgers are ready to go whenever I have that burger craving. Bring 2 1/2 cups water to a boil in a pot. Add to the water: 1/2 cup Braggs Liquid Aminos 1…

Baked French 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…

The Portobello Mushroom Steak Sandwich

There are so many things I love about this sandwich – the freshly grilled onions sweet peppers and portobello all perfectly seasoned, the pesto spread and a wonderful bread. Serves 4 4 large Portobello mushrooms 2 red peppers, cut lengthwise in half and seeded 2 yellow peppers, cut lengthwise in half and seeded 1 onion,…

Sandwiches

PART I – THE VEGGIE BURGER Can’t view the video? Click HERE. The Veggie Burger from Responsible Eating And Living. Get the recipe: THE VEGGIE BURGER   PART II – THE PORTOBELLO MUSHROOM STEAK SANDWICH Can’t view the video? Click HERE. The Portobello Mushroom Steak Sandwich from Responsible Eating And Living. Get the recipe: THE…

Talking with Joy Pierson and Bart Potenza at Candle 79 Restaurant in Manhattan

11/26/2019 Update: We recently learned that Candle 79 will be closing on 12/31/2019. The entire corner where the restaurant is located was sold by the landlord to a real estate developer, 5 lots in total. It’s all being knocked down to be replaced with a luxury condo building. This is something that Manhattan does not need more of at the moment. We are so sad to be losing this beautiful space, always filled with love and delicious food. Fortunately the original Candle Cafe is alive and well and serving up wonderful food just a few short blocks away.
 
Watch REAL co-founder interviewing Candle 79’s Bart Potenza and Joy Pierson.
 

 
REAL visits Candle 79 Restaurant in Manhattan and talks with Joy Pierson and Bart Potenza. In 2003, Candle 79 was born. This two-story upscale dining experience incorporates the famed organic plant-based cuisine in a formal setting featuring organic wine and full eco bar for the conscientious yet sophisticated eater. Candle 79 has twice been rated as Zagat’s #1 vegetarian restaurant, with a local and international reputation that has a regular clientele that includes neighborhood residents, celebrities, politicians, and corporate executives from around the world.
 
 

Natural Vegan Kitchen with Christine Waltermyer

Part I: Natural Vegan Kitchen with Christine Waltermyer Christine Waltermyer is the founder and director of The Natural Kitchen Cooking School, offering Chef’s Training Programs, personal chef service and in-home cooking classes in Princeton, NJ and Manhattan. With over a decade of experience in the field of natural cooking, Christine is a masterful chef and…

Chef Chat Mingkwan, Asian Fusion

Chat Mingkwan grew up in Bangkok, Thailand. He has apprenticed in provincial French cuisine at La Cagouille in Rayon, France, traveled extensively in Southeast Asia, and worked in restaurants in the San Francisco area. Currently Chat runs Unusual Touch, a business specializing in catering, food consulting, and restaurant design, Thai cooking classes, and culinary expeditions…

Interview with Dr. Esselstyn, Dr. Campbell and Brian Wendel

Forks Over Knives with Dr. Esselstyn, Dr. Campbell and Brian Wendel FORKS OVER KNIVES examines the profound claim that most, if not all, of the so-called “diseases of affluence” that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. The major storyline in the film traces…

Steve Meyerowitz, Sprouts the Miracle Foods

Steve was pronounced “Sproutman” by Vegetarian Times Magazine in a 1979 feature article that explored the why’s and wherefores of his 100% sprout diet. While over 2 decades time, most diets change, Steve is still a big “believer” in healthy diet and lifestyle. Steve got interested in natural foods after a 20 year effort to…

Joe Cross, Fat, Sick and Nearly Dead

Joe Cross is an Australian entrepreneur and investor who invests in early stage high potential growth companies. Most recently, Joe founded Reboot Your Life, a lifestyle brand that provides information, tools, media and entertainment, consumer products and community support that encourage people to consume more fruits and vegetables in order to improve their health and…

Marion Nestle, Food Matters

Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She also holds appointments as Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. Her degrees include a Ph.D. in molecular biology and an M.P.H. in…

Sarah Gross and Nira Paliwoda, NYC Vegetarian Food Festival

NYC Vegetarian Food Festival with Sarah Gross and Nira Paliwoda Sarah Gross, founder of the charitable vegan chocolate company Rescue Chocolate teamed up with Nira Paliwoda, fellow foodie and event planner, to create the premiere NYC Vegetarian Food Festival. Foodies, locavores, vegetarians, vegans, flexitarians, and those who simply want to find out more about living…