BLOGS

What Vegans Eat – Day 2

Another all organic, vegan menu… Breakfast: Oatmeal Waffles, jasmine tea. We eat a lot of waffles and have some great waffle recipes here on the website. Our oatmeal waffle is just like a bowl of oatmeal, but more fun. I’ve been enjoying them plain lately and Gary likes to make his own syrups with agave…

Baked Queso Dip

This makes a really great party dip or something to spread on tortillas or as a fondue with vegetables and cubes of baked tofu or some of our tempeh bacon and scallions on top of a potato…if it makes it that far because you’re probably just going to eat it right out of the baking…

What Vegans Eat – Debut

I have been asked so many times, “what do you eat?” Five years ago I did an IT’S ALL ABOUT FOOD SHOW entitled “A Week Of Eating Vegan” where I kept a journal of what I ate all week and spoke about it on the show. I have received a lot of great feedback on…

Tempeh Sausage Balls

8 ounces tempeh (crumbled) 1/4 cup all purpose flour (wheat or GF) or 2 tablespoons starch (corn, potato, etc.) 1/4 cup nutritional yeast 2 Tablespoons ground flax seeds 3/4 cup red wine 1/4 cup chopped fresh Italian leaf parsley 3 garlic cloves (finely diced) 1 teaspoon dried rosemary 1 teaspoon dried sage 1 teaspoon dried…

No Eggs Benedict Arnold

Happy Valentines Day! Here’s a dish to serve to the ones you love – ‘Eggs’ Benedict Arnold. This traitor to the original recipe is egg-free, cholesterol-free, gooey and good. Come over to our side – join the vegan ranks! No Eggs Benedict Arnold For Two (As seen on Episode Two of Transition Kitchen) 1 block…

Vegan Hollandaise Sauce

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…

Home Fries

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,…

Seed Caesar Dressing

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

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)…

Chai Tea

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 Winter Vegetables

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…

Tofu Ricotta Cheese Sauce

  Tofu Ricotta Cheese Sauce can be used in so many dishes. We love it on our Timballo De Rigatoni.   INGREDIENTS 1/2 block (8 ounces) firm tofu 1/4 cup nutritional yeast 1 tablespoons chickpea miso 2 cloves garlic 1/4 cup unsweetened non dairy milk 1 tablespoon olive oil, optional 1 teaspoon salt, optional 1/2…

Vegano Timballo De Rigatoni

  Timballo De Rigatoni is a hearty dish with wide tube pasta, eggplant, peas, and mushrooms in a thick tomato sauce and topped with tofu ricotta cheese sauce. Serve with our REAL Tempeh Sausage Balls.   INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2…

KALEidoscope Salad with Pumpkin Seed Dressing

When your CSA winter share loads you up with carrots and watermelon radishes, it’s time to make Kaleidoscope Kale Salad!     1 large bunch or head of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4 cup pumpkin seeds 1/4 cup red wine vinegar 1/4 cup…

Tempeh with Carrots, Kale and Winter Radish

Stir Fry Ingredients 1 package tempeh, cut into strips 4 carrots, julienned 3 radishes, julienned 6 leaves green kale, removed from stems and chopped water Marinade Ingredient for Tempeh 1 cup hot water 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon garam marsala 1/2 teaspoon turmeric 2 teaspoons dry dill In a bowl,…

Vegan Calamari Style Tofu Steaks

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…

Foccacia Bread, Gluten-Free

  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…

TRANSITION KITCHEN: REAL Vegan Mayonnaise

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…

Hazelnut Cream Pie

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…

Turnip Pancakes

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…