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Creamy Balsamic Dressing

Salad dressings should contain fat to help digest the fat soluble nutrients in the vegetables. But the fat shouldn’t come from oil. Whole, raw nuts and seeds make the best base for dressing. 1 cup sunflower seeds (optional: soak for 4 – 8 hours) 1 cup water 1/4 cup Balsamic Vinegar In a blender combine…

What Vegans Eat – Day 32

Breakfast: Rolled Oats with blueberries, bananas and a little cashew cream served with Jasmine Green Tea.   Lunch: I was invited to lunch at Sardi’s. I met Carole Hamlin (pictured on the left) about 11 years ago at Vegetarian Summerfest and we became fast friends – not only did we share a love for good…

What Vegans Eat – Day 31

Breakfast: This was a grab and go morning. I had an appointment for a blowout with stylist Evilina at Sera Salon to get ready for our last day of filming episode 3 of the REAL Good News in Review. I grabbed an apple, filled a glass bottle with Jasmine Green Tea, filled a bag of…

What Vegans Eat – Day 30

    Breakfast: Since going to sleep very late or early in the morning the day before, Gary said that what I posted for dinner yesterday was really our breakfast. So I’m including it as breakfast in this post too. Late night or early morning lasagna, either way, it’s gooey good food.      …

What Vegans Eat – Day 29

Breakfast: Big day of filming ahead. Big days need to start with oatmeal! It went well with Bai Mu Dan White Tea.   Lunch: We were filming the next episode of the Transition Kitchen and that means BIG FOOD! With Gary’s spicy tomato sauce, he put together the best eggplant parmesan EVER!! Who needs dairy?…

What Vegans Eat – Day 28

It’s been 4 weeks of What Vegans Eat. What have you learned? What surprised me is how we continue to come up with new recipes, new ways to eat plants, deliciously. Many are simple modifications of our typical meals and some have been amazing, beautiful masterpieces.   Breakfast: It’s oatmeal again and that’s good. We…

Miso Vegetable Soup

1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3-4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece…

What Vegans Eat – Day 27

Breakfast: Our leftover buckwheat crêpes from the day before became new again, filled with roasted banana cream and strawberries with a Brandied Apricot Butter and Berry Coulis. Served with Sliced Oranges, Kukitcha tea and the Sunday New York Times. That’s a Sunday Brunch!   Daily Green Juice: Kale, Collards, Celery, Carrots, Black Radish, Lemons  …

What Vegans Eat – Day 26

When you work from home, it is hard to differentiate between weekdays and weekends. Our marker for the weekends is the arrival of the New York Times. It is a wonderful opportunity to have a lovely breakfast, drink tea and read the paper.   Breakfast: Buckwheat crêpes, served with homemade syrup and Apricot Butter, Genmaicha…

What Vegans Eat – Day 25

Breakfast: You’ve seen these before, our REAL corn bread, this time made into corn muffins. It’s an easy favorite. We had them with Apricot Butter and English Breakfast Tea.   Lunch: There was still some Kohlrabi purée leftover from a few days ago. I had it plain and simple and Gary spiced his bowl with…

What Vegans Eat – Day 24

The day began with news headlines I never thought I’d read: Indian State Bans Possession and Sale of Beef and Elephants to Retire From Ringling Brothers Stage. While nowhere near perfect: the Indian State of Maharashtra’s ban is on the slaughter of bulls, bullocks and calves but still allows for the slaughter of water buffaloes…

Vegan Ramen Noodle Soup

Everyone loves a hot steamy bowl of noodle soup. Serve up a healthy bowl of our homemade REAL Ramen Noodle Soup and you’ll think you’re back in college…only a lot smarter. 5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced)…

Corn-No-Beef-Sweet-Potato-Hash

Just in time for Saint Paddy’s Day, our REAL Corn-No-Beef-Sweet-Potato-Hash. It’s a savory dish that’s full of sweetness. 6 medium organic sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1 Tablespoon minced organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely…

What Vegans Eat – Day 23

As I write this blog my head is reeling with my long list of things to do. We are planning for our April 22 fundraiser and working on securing sponsors and underwriters. That tax date of April 15 is fast approaching as I think about what I need to do well before that date, for…

What Vegans Eat – Day 22

Breakfast: The day began with a treat! One hamentaschen cookie. Why not? It’s like a breakfast pastry and the modification I made to the recipe gave the dough a bread-like texture. I had it with Genmaicha Green Tea and an orange. It went well with the book I was finishing for my interview later in…

What Vegans Eat – Day 21

Breakfast: This was a simple breakfast and get-to-work-as-fast-as-you-can kind of day. We had vanilla tea and hot oatmeal with apples and dried apricots that I topped with nothing-but-the-flax, 2 Tablespoons ground flax. Got to keep those omega-3’s up. And speaking of nutrients, here’s what vitamins I take at breakfast: Vitamin D3, the vegan version and…

Lemon Poppy Seed Filling

Here is a recipe for one of the fillings we like to put in our Hamentaschen. 1 cup poppy seeds 1/2 cup nondairy milk 6 Tablespoons agave 1/4 cup chopped dried apricots (raisins may be used) 1 teaspoon lemon zest Grind poppy seeds in a spice grinder. In a saucepan, mix the ingredients together and…

Hamentashen: Gluten-Free

Hamentashen are traditionally eaten during the Jewish holiday of Purim, typically filled with poppy seeds, prunes, apricot or other fruit. Hamantashen are shaped like a triangle, recalling the three-cornered hat of the villain, Haman, as described in the Book of Esther. They are a great cookie for any time of year. I’ve included my original…

What Vegans Eat – Day 20

When people talk about food, they often mention cravings. I never crave animal foods for a number of reasons. I haven’t eaten them in a very long time. The #1 reason for me is knowing that non human animals are not “its” or “things” or “food”. They are thinking, feeling, sensitive beings, like human animals.…

Cabbage and Onion Omelette, Egg-free

One of my favorite brunch menus includes omelettes, egg-free of course! The not-too-secret secret to delicious egg-free omelettes is garbanzo bean flour or garfava (chick pea and fava bean mix) flour. I love adding different seasonings to the flour and creating something new each time. This cabbage and onion omelette go great with boiled potatoes.…