Here are our newest REAL recipes. All Vegan, mostly Gluten-Free.
This recipe is from Plant Over Processed by Andrea Hannemann. It’s incredibly fast and easy and so yummy! Ingredients: 1 1/2 cups cooked garbanzo beans, unsalted (rinsed) 1/2 cup peanut butter (just peanuts, unsalted) 1/3 cup maple syrup 1/2 teaspoon baking soda 2 teaspoons vanilla 1/2 cup chocolate chips Directions: Preheat oven to…
Ingredients: 1 1/2 cups cilantro with stems (packed, not chopped) 1/4 cup lime juice (juice of 2 limes) 1/2 cup water 2 Tablespoons tahini 4 green onions Directions: In a high-powered blender, process all the ingredients together until smooth. Pour in a jar and refrigerate. Dressing will last 3-4 days. Use on salads or as…
Wanting to make a pie for Pi day, this tart came together fast. It was fast because I used ingredients we always have on hand: our REAL Apricot Butter and our REAL Cashew Yogurt for the fantastic gluten-free, vegan pie crust. Of course, you can use commercial brands but we encourage you to get in…
This is my new FAVORITE, easy-to-roll, gluten-free pie crust. It was inspired by Ellen Ecker Ogden‘s book, The New Heirloom Garden. Listen to my interview with the author here. I modified her recipe, amking it gluten-free and vegan. To begin, I make my own yogurt and my own flour mix. You may use commercial vegan…
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…
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…
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…
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…