Breakfast: As planned, the muffins were already made. We warmed them in the oven and served them with a fresh fruit basket and teas. However I knew there was a ready-made kale salad in the refrigerator that I had prepared and not eaten the night before. It called me and I followed. Kale and…
Breakfast: Making big batches of whatever you plan on making is like giving a gift to yourself in the future when you get to enjoy the what is leftover. We were having a guest stay over, cousin Jared, so we made extra muffins that we could serve the next morning. We made a variation on…
Breakfast: I was feeling creative and savory scallion pancakes seemed like a good idea. I used to make them with rice flour but I don’t use rice flour much anymore, since we learned about how it can have high levels of arsenic. I came up with a new (and better) version for scallion pancakes and…
I’ve always loved scallion pancakes. When I make them at home, I go for a healthier, less oily version than what I find in restaurants. When I first made them, I veganized a recipe that used wheat flour. Then I went to a gluten-free version using rice flour. Knowing now about the high levels of…
Breakfast: It’s corn bread for breakfast once again. It’s always good. Daily Green Juice: Kale, Collard Greens, Celery, Carrots, Lemon We are still in celebration mode, unwinding from our successful fundraiser 2 weeks ago along with my birthday. We went to Simple Veggie for some of our favorites: Veggie Beef Flat Noodles; Hot…
Breakfast: I was summoned to jury duty which meant getting up earlier than I am used to. I grabbed a banana, two Raw Revolution bars and two bottles of green tea. Dinner: This meal was clean and green! Steamed kale and collard greens with buckwheat. Daily Green Juice: consisting of kale, collards, celery,…
It’s been 2 weeks since I made a “What Vegans Eat” post. I was on a roll, posting daily for over two months and then things came to a crashing halt. The last few days before our Happy B’Earthday review were intense and there simply were not enough hours in the day for simple things…
Add a little kick to your marinara with this recipe. We feature it in our Lasagna Al Forno. WATCH Gary De Mattei make this Spicy Marinara in the TRANSITION KITCHEN: 2 Tablespoons olive oil, optional 1 onion chopped (about a cup and a quarter of chopped onions) 1 bunch of Italian flat parsley leaves (no…
Breakfast: We’ve turned the apartment into a practice theater to prepare for the Happy B’Earthday Revue. There is little time for anything else now. We are getting low on fresh food, and being without a car, we are making do with what we have, which is really still a lot. There was oatmeal, but no…
