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Collard Greens with Garlic, Raisins and Orange Juice

Soul Food by Dr. Carter

This recipe was adapted from Dr. Christopher Carter’s book, The Spirit of Soul Food, Race, Faith and Food Justice. Listen to the It’s All About Food interview with Dr. Carter here. Ingredients 2 pounds collard greens, chopped* 2 garlic cloves or more, minced 2/3 cup raisins 1/3 cup fresh orange juice Directions Dry sauté the…

Pharmacy Website Resources, A Recommendation

It's All About Food

My insurance company likes to engage its member community. I appreciate that. Every Monday we are invited to give our thoughts on a specific subject or a query. Sometimes we are invited to participate in a survey. I can’t resist giving my opinion, especially when asked. I see this as an opportunity to educate the…

Cranberry Orange Muffins

gluten free vegan sos free

Staying at a friend’s home with an orange tree loaded with ripe oranges, I made this recipe. Freshly squeezed orange juice and fresh orange zest give these muffins its sweetness and fresh flavor. Ingredients 1 ½ cups gluten-free flour (Caryn’s gluten-free flour mix: 1 cup oat flour, 1/2 cup millet flour, 1/4 cup garbanzo bean flour)…

The Baked Bagel is here! Vegan and Gluten-free

Bagels Vegan Gluten-Free

This bagel is worthy of your best schmears! It came to me one day, this idea to make a bagel, baked, with gluten-free ingredients. I was surprised at how practically perfect it was on the first try. It was so good, I had to make them again the next day! These first trials were quick…

Magic Cookies by Andrea Hannemann

This recipe is from Plant Over Processed by Andrea Hannemann. It’s incredibly fast and easy and so yummy!   Ingredients: 1 1/2 cups cooked garbanzo beans, unsalted (rinsed) 1/2 cup peanut butter (just peanuts, unsalted) 1/3 cup maple syrup 1/2 teaspoon baking soda 2 teaspoons vanilla 1/2 cup chocolate chips   Directions: Preheat oven to…

Cilantro Lime Dressing

Ingredients: 1 1/2 cups cilantro with stems (packed, not chopped) 1/4 cup lime juice (juice of 2 limes) 1/2 cup water 2 Tablespoons tahini 4 green onions Directions: In a high-powered blender, process all the ingredients together until smooth. Pour in a jar and refrigerate. Dressing will last 3-4 days. Use on salads or as…

Pear Tart, vegan, gluten-free, sugar-free

Wanting to make a pie for Pi day, this tart came together fast. It was fast because I used ingredients we always have on hand: our REAL Apricot Butter and our REAL Cashew Yogurt for the fantastic gluten-free, vegan pie crust. Of course, you can use commercial brands but we encourage you to get in…

Easy-to-Roll Tart Shell or Pie Crust – vegan, gluten-free

This is my new FAVORITE, easy-to-roll, gluten-free pie crust. It was inspired by Ellen Ecker Ogden‘s book, The New Heirloom Garden. Listen to my interview with the author here. I modified her recipe, amking it gluten-free and vegan. To begin, I make my own yogurt and my own flour mix. You may use commercial vegan…

Vegan Swaps!

There are so many wonderful vegan cookbooks available today. Why is it then, I still enjoy taking recipes and making them vegan? It’s something I had to do three decades ago when I went vegan because there were very few vegan cookbooks. Now I just enjoy it. I recently reviewed the book The New Heirloom…

Caramelized Leek Tart, vegan, gluten-free

Preparing for my IT’S ALL ABOUT FOOD interview with Ellen Ecker Ogden, I reviewed her book, The New Heirloom Garden. It’s beautiful. It has many recipes using heirloom fruits and vegetables but many are not vegan, and include cream, eggs, butter. I can easily veganize most of them using cashew cream for heavy cream, vegan…

Raw Peanut Butter Cookie Dough, vegan, wheat-free

We love Peanut Butter Cookies and these are our favorite. They are easy and fast to make. Eat the dough straight out of the jar or press them into cookies. There’s no guilt here, this recipe is made with real food, with no oil, refined sugar or salt. Ingredients: 1 cup rolled oats 1 cup…

Okuna Okara Salad

Okara is the soy pulp that consists of the insoluble parts of the soybean that remain after cooked, pureed soybeans are filtered in the production of soy milk and tofu. If you like to make your own soy milk and don’t know what to do with the okara, try our Okuna Salad. Ingredients 3 cups…

Coconut Koginut Squash Soup

We recently discovered the Robin’s Koginut Squash and love it. This soup is heavenly. Ingredients 1 Robin’s Koginut Squash (other squashes like Butternut or Kabocha may be substituted. 1 can (13.5 ounces) of coconut milk 1 onion 1 large carrot 1 large stalk of celery 1 cup of water or vegetable stock 1/2 cup of…

What Vegans Eat at Loon Mountain and Beyond

We got away! We got away!   After 8 months of sheltering in place in NYC, we stepped out of our comfort zone, loaded up the car and drove to Lincoln, NH for a relaxing week in the woods. Since COVID-19 is still very much among us, though at very low rates in New Hampshire,…

Mushroom Chorizo

Here’s a plant-based version of the spicy Mexican sausage that goes great as a foundation for soft tacos, burritos, lettuce wraps — just add your favorite toppings like grilled peppers, onions and guacamole. Or try this mushroom chorizo as a base for chili rellenos, baked stuffed bell peppers, or baked stuffed zucchini. We use cremini…

Tomatillo Salsa

Black Beans, Guacamole, Corn Tortillas, and Cashew Cheese Sauce, topped with fresh Tomatillo Salsa.   Ingredients 8 ripe tomatillos 1 red bell pepper or 3 mild jalapeño peppers (or peppers of your choice) 1 red onion 1/2 cup of chopped cilantro 3 cloves of garlic or 1 Tablespoon garlic powder 1 Tablespoon fresh oregano or…

Brooklyn Borough Balls

Eric Adams’ book Healthy at Last, A Plant-Based Approach to Preventing and Reversing Diabetes and Other Chronic Illnesses has many wonderful recipes in it. After interviewing him about the book, some of the recipes in it inspired this new treat. We have named these healthy, sweet treats in honor of Eric Adams and his work…

Consommé with Noodles (vegan chicken soup)

Chicken Soup brings up so many good memories of family and holiday dinners, as well as being comforted when sick with a cold. Being vegan, eating animals, including chicken, is off the menu. Chickens are intelligent, kind and caring individuals. Knowing what I know today, how most chickens are tortured from birth until slaughter, the…

French Onion Soup, Vegan, GF options

  Makes two servings.   Ingredients: 2 yellow onions 3 cups vegetable broth 2 Tablespoons Miso (we use South River Organic 3-Year Barley Miso, or South River Organic Chickpea Miso which is gluten-free) 1/4 cup sweet vermouth (we use Tribuno) 4 1/2-inch slices of toasted, dry, French Bread (try our gluten-free baguette recipe) 3/4 cups…