Hi Everybody. Welcome to our new show. When it comes to food and lifestyle we plan on bringing you the good news, the triumphs, and successes that are happening all around us. We want to inspire you to be a part of this movement, this revolution, to create a healthy planet, that can provide us…
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…
1 cup warm water 1 tablespoon ground flax seeds (to grind seeds use a coffee mill or spice grinder) 1 package active dry yeast (1/4 oz) 2 teaspoons sugar (evaporated cane juice) 3/4 cup sorghum flour plus more (about 2 tablespoons) for handling dough 3/4 cup tapioca flour 3/4 cup garfava flour 2 tablespoons…
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. Episode 1 features a vegan mayo…
Here’s the Vegan Mayonnaise Recipe: 4 ounces silken tofu 2 Tablespoons lemon juice 2 Tablespoons vinegar 3 teaspoons sugar/evaporated cane juice – OPTIONAL 1 teaspoon yellow mustard 1/2 to 1 teaspoon salt (salt to taste) 1/2 cup olive oil In a blender, add tofu, lemon juice, vinegar, sugar and mustard. Blend until smooth. While the…
Matthew Glover and Jane Land, Veganuary Matthew is the co-founder of Veganuary. After being vegetarian for 10 years, Matthew watched ‘the video the meat industry doesn’t want you to see’ and was shocked to see the cruel realities behind the dairy and egg industries. He then went vegan. And now he wants the whole world…
In this show, Caryn covers some of the highlights in 2014 along with her favorite books. She talks about making soup, new and old good information about tumeric, vegan restaurants in Bethlehem, PA and ends with a song – Baby It’s Cold Outside.
The REAL picks for 2014 consist of an eclectic list of 10 books that represent the wide reach of our mission here at Responsible Eating And Living, educating the public about the health and environmental benefits of transitioning to a plant-based lifestyle. Each book is outstanding in its own right. They are listed here…
Raw pies, made with whole plant foods like raw nuts and seeds and dried fruit, are luxuriously rich and decadent. There’s no guilt here. Another slice please! For the crust: 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/4 cup shredded coconut 1/2 cup pitted medjool dates 1/2 cup raisins For the filling: 1/4 cup…
This is a variation on our baked potato pancake recipe. Turnips have a sweet flavor with a mild bite, a great winter dish. Turnips or Rutabagas (about 2 pounds, washed and peeled) 1 large onion, peeled 1/4-1/2 cup flour (all purpose flour, wheat or gluten-free) 1-2 Tablespoons olive oil (optional – if you are…
This is a great gluten-free crust that can be rolled out. The recipe has been adapted and veganized from Gluten-Free On A Shoe String. I include an option to use date paste (a whole food) in place of refined sugar. 2 1/2 cups All Purpose Gluten-Free Flour (Sometimes we’ll grind our own mixes…
This is a delicately spiced, chewy cookie. For the cookie 1 1/2 cups all-purpose gluten-free flour (we use Bob’s Red Mill) 3/4 teaspoons baking powder 3/8 teaspoon baking soda 1/2 teaspoon xanthan gum 1 1/2 teaspoons ground ginger 1 teaspoons ground cinnamon 1/8 teaspoon ground cloves 3 tablespoons vegan butter 6 Tablespoons brown sugar 1…
Mark Devries produced and directed the award-winning 2013 documentary Speciesism: The Movie, which screened at theaters worldwide and has been featured in Scientific American (“brilliant and compelling”), The Huffington Post (“tremendously entertaining”), CNN Headline News, Psychology Today, and most popularly The Sydney Morning Herald, among many others. Devries filmed the world’s first aerial drone…
This is our veganized version of the classic Libby’s Pumpkin Pie recipe. 2 Tablespoons ground flax seeds 4 Tablespoons water 3/4 cup sugar (we use evaporated cane juice) 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 15-ounce can pumpkin purée 1 1/2 cups…
I am loving the new Vegan Holiday Cooking from Candle Cafe Cookbook. I made their Garden Herb Ranch dressing and it was fantastic. I went to make it again but did not have all the ingredients. So I made modifications with what I had and here’s my new version, so delicious. 1 tablespoon Dijon mustard…
Mark Rifkin, Balanced Nutrition Solutions Mark Rifkin is a Mid-Atlantic area Registered Dietitian (RD) with a Masters in Health Education. His approach combines a plant-based lifestyle with a passion for solid research. His own experience eating a plant-based diet for more than 20 years translates into realistic and attainable meal options. With Mark’s approach, you…
Super simple soup! This recipe is almost as easy as heating up the canned variety only so much better – in taste and nutrition, using creamy white beans as the base and other REAL ingredients. 1 1/4 cup finely chopped celery 1 1/4 cups finely chopped onion 1 1/2 cups cooked white beans 1 1/2…
PART I: Cynthia Thomson, PhD, Diet and Ovarian Cancer Dr. Cynthia Thomson is a Professor in the College of Public Health and holds joint appointments in the College of Agriculture and Life Sciences & the College of Medicine at the University of Arizona. Dr. Thomson received her Ph.D. from the Interdisciplinary Program in Nutritional Sciences,…
This is one of my favorite salads. I especially love it during the winter holiday season. It’s rich in flavor and loaded with immune system boosting nutrients. REAL Tahini dressing or one mashed avocado. 1 bunch or head of kale (about 8 ounces with stems removed) 1 cup blueberries, fresh or frozen (thawed) 2-4 Tablespoons…
Season’s Greetings, Responsible Eating And Living launched in July of 2011 and in less than four years we’ve made some extraordinary accomplishments in the plant-based food movement and we show no signs of slowing down in 2015. Let me recap some of our amazing achievements of 2014— The Lone Vegan. At the beginning of…