There are so many wonderful vegan cookbooks available today. Why is it then, I still enjoy taking recipes and making them vegan? It’s something I had to do three decades ago when I went vegan because there were very few vegan cookbooks. Now I just enjoy it. I recently reviewed the book The New Heirloom…
Preparing for my IT’S ALL ABOUT FOOD interview with Ellen Ecker Ogden, I reviewed her book, The New Heirloom Garden. It’s beautiful. It has many recipes using heirloom fruits and vegetables but many are not vegan, and include cream, eggs, butter. I can easily veganize most of them using cashew cream for heavy cream, vegan…
We love Peanut Butter Cookies and these are our favorite. They are easy and fast to make. Eat the dough straight out of the jar or press them into cookies. There’s no guilt here, this recipe is made with real food, with no oil, refined sugar or salt. Ingredients: 1 cup rolled oats 1 cup…
Okara is the soy pulp that consists of the insoluble parts of the soybean that remain after cooked, pureed soybeans are filtered in the production of soy milk and tofu. If you like to make your own soy milk and don’t know what to do with the okara, try our Okuna Salad. Ingredients 3 cups…
We recently discovered the Robin’s Koginut Squash and love it. This soup is heavenly. Ingredients 1 Robin’s Koginut Squash (other squashes like Butternut or Kabocha may be substituted. 1 can (13.5 ounces) of coconut milk 1 onion 1 large carrot 1 large stalk of celery 1 cup of water or vegetable stock 1/2 cup of…
We got away! We got away! After 8 months of sheltering in place in NYC, we stepped out of our comfort zone, loaded up the car and drove to Lincoln, NH for a relaxing week in the woods. Since COVID-19 is still very much among us, though at very low rates in New Hampshire,…
Here’s a plant-based version of the spicy Mexican sausage that goes great as a foundation for soft tacos, burritos, lettuce wraps — just add your favorite toppings like grilled peppers, onions and guacamole. Or try this mushroom chorizo as a base for chili rellenos, baked stuffed bell peppers, or baked stuffed zucchini. We use cremini…
Black Beans, Guacamole, Corn Tortillas, and Cashew Cheese Sauce, topped with fresh Tomatillo Salsa. Ingredients 8 ripe tomatillos 1 red bell pepper or 3 mild jalapeño peppers (or peppers of your choice) 1 red onion 1/2 cup of chopped cilantro 3 cloves of garlic or 1 Tablespoon garlic powder 1 Tablespoon fresh oregano or…
Eric Adams’ book Healthy at Last, A Plant-Based Approach to Preventing and Reversing Diabetes and Other Chronic Illnesses has many wonderful recipes in it. After interviewing him about the book, some of the recipes in it inspired this new treat. We have named these healthy, sweet treats in honor of Eric Adams and his work…
Chicken Soup brings up so many good memories of family and holiday dinners, as well as being comforted when sick with a cold. Being vegan, eating animals, including chicken, is off the menu. Chickens are intelligent, kind and caring individuals. Knowing what I know today, how most chickens are tortured from birth until slaughter, the…
Makes two servings. Ingredients: 2 yellow onions 3 cups vegetable broth 2 Tablespoons Miso (we use South River Organic 3-Year Barley Miso, or South River Organic Chickpea Miso which is gluten-free) 1/4 cup sweet vermouth (we use Tribuno) 4 1/2-inch slices of toasted, dry, French Bread (try our gluten-free baguette recipe) 3/4 cups…
This is a favorite to drizzle on pancakes, crepes or waffles. Ingredients 2 Tablespoons Peanut Butter (just peanuts, unsweetened, unsalted) 2 Tablespoons Date Paste or other sweetener (maple syrup, light colored jam) Water Directions In a small bowl, add a couple of tablespoons of water to the peanut butter and beat with a fork until…
French food. Vegan food. Some may think they are not compatible but I know French and Vegan go trés bien ensemble. French cuisine, especially in the south, includes lots of fresh, colorful fruits and vegetables, along with flavorful herbs. I was in the mood for French food all the way today. Here’s what we had.…
Let’s get pressing! Tortillas are a fun food! You can fill them, wrap them or just load them up with a pile of good foods. Tortillas are best when homemade. Read why in our Tortilla Tutorial. We started making Corn Tortillas, then discovered Sweet Potato Cassava Tortillas which led to creating the Potato Tortilla. Basically…
We love pancakes, crêpes and waffles and we have lots of recipes for them here at REAL. Recently after interviewing Chef Ramses Bravo about his cookbook Bravo Express, I learned that crêpes can be made with just lentils and water. We make crêpes from raw Buckwheat and water, as well as with Garbanzo Bean…
Make your own tempeh! I was given these instructions from Seth Tibbott after my interview with him about his wonderful book, In Search of the Wild Tofurky. Have you made tempeh? If you make this recipe let us know how it turns out. Tempeh Making Notes and Instructions First off, tempeh making is…
We have been sheltering-in-place for about 4 and a half months. Keeping a routine of exercise, singing and cooking helps keep us sane during these surreal times. We are grateful for the companies that we have been able to order excellent organic foods from, including Sun Organic Farm, Go Organic NYC, Fresh Direct and…
Yes! Make your own ketchup. Why? Because you can. This is really easy. Ingredients 1 jar tomato paste, 6-7 ounces. We use Bionaturae Organic Tomato Paste in the 7-ounce glass jar. Most others come in 6-ounce cans. 1/3 cup water 3 Tablespoons apple cider vinegar 6 Tablespoons date paste (or other sweetener) 1 teaspoon onion…
We often make this grain blend as a side with dinner. Ingredients 1 cup millet ½ cup black rice ½ cup red rice 1 cup turanicum (also known as Kamut), soaked overnight, rinsed and cooked (or brown rice, to be gluten-free) 7 cups water Directions In a large pot, add the grains and water and…
It was the beginning of May when we heard from an IT’S ALL ABOUT FOOD listener, Donna, to see if we might help her to modify an old family recipe for an apple cake, making it easy, healthier and gluten-free. Plus, she wanted to try using cassava flour. At Responsible Eating And Living Headquarters, we…