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…
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…
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…
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 …
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…
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…
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…
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 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.…
