BLOGS

Hamentashen: Gluten-Free

Hamentashen are traditionally eaten during the Jewish holiday of Purim, typically filled with poppy seeds, prunes, apricot or other fruit. Hamantashen are shaped like a triangle, recalling the three-cornered hat of the villain, Haman, as described in the Book of Esther. They are a great cookie for any time of year. I’ve included my original…

What Vegans Eat – Day 20

When people talk about food, they often mention cravings. I never crave animal foods for a number of reasons. I haven’t eaten them in a very long time. The #1 reason for me is knowing that non human animals are not “its” or “things” or “food”. They are thinking, feeling, sensitive beings, like human animals.…

Cabbage and Onion Omelette, Egg-free

One of my favorite brunch menus includes omelettes, egg-free of course! The not-too-secret secret to delicious egg-free omelettes is garbanzo bean flour or garfava (chick pea and fava bean mix) flour. I love adding different seasonings to the flour and creating something new each time. This cabbage and onion omelette go great with boiled potatoes.…

What Vegans Eat, Day 19

I love tea. Lately I have been enjoying some of the lighter green and white tea varieties. We order mostly from Arbor Teas in bulk, organic, fair trade, loose leaf teas, which are proudly stored in tins in our tea drawer.   We were out of black tea for a short time and when our…

What Vegans Eat – Day 18

We keep some crazy hours here at Responsible Eating And Living. We have begun to prepare for our first fundraiser in New York, since we launched the organization in 2011. You can find more about it here. We got up late and I was craving savory Japanese food, starting with miso soup. I chopped up…

What Vegans Eat – Day 17

  Breakfast: When I need inspiration for what to eat for breakfast I go to the Responsible Eating And Living App on my phone and look for the recipes I love. We typically have a variety of gluten-free flours and starches on hand along with nut and seeds, nut and seed butters, homemade fruit butters…

Hearty Lentil And Celery Root Stew

When we make this hearty lentil soup that we call a stew we use vegetable stock or water. When we add the tomato product we also add the same amount of water to clean out the extra tomato. After cooking the lentils for about 30 minutes it will start to thicken. At this time you…

What Vegans Eat – Day 16

  Breakfast: The big pot of millet I made a few days ago was finished this morning with cold millet cereal served with coconut milk. It was quick, easy and good. Our coconut milk is made from creamed coconut and water. No extra added anything.   Daily Green Juice: Kale, collards, Celery, Lemon, Lime  …

Quick Marinated Tempeh Stir Fry

Finishing up our winter CSA supply of black radishes inspired this stir fry with tempeh. For a soy-free version, white beans can be used. 1/2 cup water 1/2 teaspoon mustard powder 1 teaspoon onion powder 1 teaspoon fennel seeds 1 teaspoon dry basil 1/2 Madras curry powder 1/2 teaspoon chili powder 1 package tempeh (8…

What Vegans Eat – Day 15

With the extra millet I made yesterday breakfast came together quickly:   Breakfast: Millet Cereal, version 2 with apples, apricots, flax seeds and coconut milk. Served with orange slices and Bai Mu Dan White tea.   Daily Green Juice: Kale, Collards, Celery, Beets, Carrots, Lemon.   We skipped lunch again but I did nibble on…

What Vegans Eat – Day 14

Well, we started this blog two weeks ago and I have to say I have been overwhelmed with the positive responses we’ve been getting! Thank you. Let’s keep going, shall we? In the morning I made a big pot of cooked millet to use for several different meals, the first being this breakfast. I find…

Winter Salsa, Version II

When fresh chili peppers are not available because it’s snowing and we just have to have homemade hot salsa to mix with our homemade vegan mozzarella to make homemade vegan Baked Queso, this is what we do. If you are in an area of the world where fresh peppers are available year round then seed…

Roasted Garlic

Roasted garlic is the perfect kitchen staple to have on hand for adding to soups, sauces, dressings or as a substitute for butter on bread. Try blending a few cloves with two tablespoons of balsamic vinegar for one of the best oil free salad dressings you’ll ever eat. Vampires won’t even be able to resist.…

What Vegans Eat – Day 13

Breakfast: I confess – I love oatmeal. It’s creamy and comforting and never boring. At least not the way we make it. With the kitchen stocked with essentials (and my essentials are probably different than most), oatmeal is chocked with tasty surprises. This morning’s all organic oatmeal was cooked with sunflower seeds, apricots, coconut flakes…

Polenta with Roasted Garlic and Basil

Polenta is a versatile grain. It’s great savory or sweet. You can flavor it so many ways. This is a favorite with garlic and basil. 1 cup organic polenta (not the quick cooking kind) 3 cups water 6 cloves roasted garlic 1 Tablespoon dried basil salt to taste In a saucepan on medium heat, stir…

What Vegans Eat – Day 12

We eat when we are hungry. What a concept! Sometimes we have a lavish breakfast, sometimes none at all. This was a no breakfast day, just some Genmaicha green tea. Instead of eating I cooked up a storm. I like to prepare food to eat during the rest of the week. We had a lot…

Potato Leek Soup, Vichyssoise

This is a comforting soup with layers of delicious flavor. 3 medium organic leeks 3 pounds organic Yukon Gold potatoes (or other potato), cleaned, peeled if not organic, chopped in small chunks 1 large organic turnip, cleaned, peeled, chopped in small chunks 2 celery stalks, cleaned, chopped in small pieces 8 cups water 2 cups…

What Vegans Eat – Day 11

Yesterday was exceptionally cold here in New York. I had learned the day before that an uncle had died and Gary and I were off to the funeral the next day, this cold day, with temperatures in the single digits.   Breakfast: We were not feeling very hungry and breakfast consisted of sliced oranges and…

What Vegans Eat – Day 10

Breakfast: We like waffles and we have them at least once a week. We have a bunch of different waffle recipes on this website and lately I’ve been making the Buckwheat Waffles. They are simple to make and I love the nutty buckwheat flavor. Gary likes his waffles with syrup. He makes his own, warming…

What Vegans Eat – Day 9

Breakfast: You are not still eating cereal out of a cardboard box, are you? As the artist Tom Lieber said when I interviewed him on my IT’S ALL ABOUT FOOD SHOW,   “How uninvolved do you want to be with your life?”   Why grab for a box, even the “healthy” “natural” ones, when you…