BLOGS

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…

Pie Crust, Gluten-Free

  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 (We use Bob’s Red Mill) 1…

Vegan Gingerbread Cookies, Gluten-Free

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…

Pumpkin Pie, Gluten-free, Soy-free

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…

Herbed Ranch Dressing

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…

Cream of Celery Soup

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…

Kale and Blueberry Salad

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…

Millet Cereal With Apricot Apple Compote and Warm Coconut Milk

For the Millet 1 cup millet 2 cups Water For the Compote 1 apple (diced) 8 dried apricots (diced) 2 cinnamon Sticks Freshly grated nutmeg (about a 1/4 t) 1/2 cup of boiling water Coconut Milk (warm) To make the millet: In a medium sauce pan boil the water and stir in the millet, reduce…

Apricot Nut Balls

Here’s a naturally sweet treat, made from dried fruit, raw nuts and seeds. They are a stunning addition to any festive dessert table. 1 cup dried unsulphured apricots 1/2 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin seeds 2 tablespoons cocoa powder Optional: 1 tablespoon agave or maple syrup Optional: 1 teaspoon vanilla Topping Variations:…

A Thanksgiving Story: Turkey, Turnips, Transfusions

Over the river and through the woods, to grandmother’s house we go… As a child I loved the images in that song and thought of them every Thanksgiving as my family took off to my grandparents’ home, a one-bedroom apartment in Bayside, New York, where the Matinecock Native American first settled in 2000 B.C.  I’d…

Black Bean Sauce

  This is an easy flavorful sauce that you can serve with sauteed vegetables, top on whole grains or use in a wrap.   1 can organic, salt-free black beans or 1 1/2 cups cooked beans 1/4 cup apple cider vinegar 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ginger powder 1 tablespoon…

Cream Cheese Cookies: Gluten-free

  This recipe makes a rich shortbread style cookie.   2¼ cups white rice flour 1½ teaspoons xanthan gum or carrageenan ¼ teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal in ¼ cup water 2 teaspoons vanilla ¾ cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2…

Breakfast Polenta

For a little change in your oatmeal breakfast routine try polenta. 1 cup organic polenta (not the quick cooking kind) 3 cups water 1 organic apple, diced (peel if not organic) 6 organic dried apricots cut in 1/4 inch square pieces In a medium saucepan mix polenta and water. Cook on high heat until it…

Three Seed Bread – Gluten-Free

1 1/2 cups sorghum flour 1 1/2 cups garfava flour (garbanzo flour may be used) 1 cup brown rice flour 2 cups tapioca flour ( I usually use a combination of potato and tapioca but was out of potato starch and all tapioca worked fine) 4 teaspoons carrageenan or xanthan gum 1/4 cup ground flax…

Butter Pecan Muffins, Gluten-free

These muffins are light, with a rich, buttery flavor. 2 1/4 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill) 2 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup non dairy milk (we use unsweetened soymilk, just organic soybeans and water) 2 Tablespoons apple cider vinegar 2…

Cheesy Vegan meets REAL in American Vegan Society Summer Magazine

Cheesy Vegan meets REAL Vegetable Corn Cakes and Spicy Black Bean Soup! Writing a review for the American Vegan Magazine on John Schlimm’s cookbook, Cheesy Vegan, we made this dish. It combines John’s mozzarella recipe with our REAL Spicy Black Bean Soup and Vegetable Corn Cakes. The Corn Cakes sit on top of the soup…

Forbidden Nutty Rice

Does calling black rice “forbidden” make you want to eat more of it? You should because it’s so good for you! Full of flavor and great nutrition, this dish combines brown, black and red rice varieties and is a tasty complement to our REAL Chickpea Stew. 1 cup short grain brown rice 1/2 cup black…

Chickpea Stew

Keeping the pantry stocked with REAL essentials like canned tomatoes, tomato pastes, beans along with frozen veggies, and a variety of good spices, and dry whole grains, Chickpea Stew served with our REAL Forbidden Nutty Rice comes together quickly for a meal that will delight your taste buds. Spice mix – 1 teaspoon cumin –…