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 was originally located in San Francisco. The award winning Millennium Restaurant has led the way in organic, plant-based cuisine.…
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…
