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…
I recently interviewed Ralph Nader on IT’S ALL ABOUT FOOD about The Ralph Nader and Family Cookbook, Recipes from Lebanon and Beyond. There are many vegan recipes in this book and then there are some that aren’t. I was quickly veganizing the nonvegan recipes in my head as I reviewed them, thinking I would make…
This is a veganized version of the meatballs Gary’s parents used to make together. The “meat” in this recipe is our favorite grain blend of Brown Rice, Black Rice, Red Rice and Millet. Ingredients 1 cup brown rice 1/2 cup of millet 1/4 cup of black rice 1/4 cup of red rice 4 cups of…
Here’s a nourishing yet comforting dish to prepare while practicing social distancing. Ingredients 1 package of brown rice spaghetti or other pasta (12-16 ounces) 1 bunch collards (about 6 large leaves) 3 carrots 1 red onion 2 cloves of garlic 1 cup vegetable broth or water 1/2 raw cashews (about 50) 2 1/2 cups water…
I was inspired to create this dish when I saw someone served a plate of grilled salmon. The color looked just like the red lentils I had cooked. Salmon is known to be rich in omega-3 fatty acids as are hemp seeds which gave me the idea to add them to this recipe. The result…
This is an amazing dish. It is not difficult to make and it doesn’t take a lot of time. I can’t believe how good it is. You can use this pumpkin seed “breading” with Tempeh, Portabella Mushrooms, Seitan, Gardein, Beyond Meat Chicken Strips or any veggie meat. Ingredients: 3/4 cup raw pumpkin seeds 1 teaspoon…
Ingredients: 1 cup millet 3 cups water 1/2 cup sunflower seeds 1/3 onion 1/4 cup dried parsley 1 carrot Optional: 2-4 Tablespoons of Soy sauce, tamari, coconut aminos or 1/4-3/4 teaspoons salt, to taste. We don’t use any. Directions: 1. Preheat oven to 350oF. Line baking sheet with parchment paper. 2. Rinse millet in a…
Sweet And Savory For a rich and delicious stew that is creamy, sweet and hot, try this recipe from REAL co-founder Gary De Mattei. When naming it we realized it was a lot like many of the Chicken Tikka Masala recipes available, only without the tomato purée. Maybe next time we make this dish we…
We put this salad together in minutes when invited to a potluck event while traveling. These were the ingredients we had with us and they came together beautifully. 1/4 red onion, diced 4 small cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed…
Just in time for Autumn. When you feel a chill in the air, warm up with this hearty stew. 4 cups dry mung beans 5 to 6 quarts of water (approximately) 1 cup of barley 1 jar/can of tomato paste (7oz) 3 large carrots (diced) 3 large celery stalks (diced) 1 large onion (chopped) 2…
This is a vegan version of the classic West African Peanut Stew that is traditionally made with chicken. The first vegan version I made of this dish was all raw, using raw almonds instead of peanuts. While I was being treated for advanced ovarian cancer and going for chemotherapy, Gary and I went on our…
A new report from KleanUpKraft.org is getting a lot of press, and it should! Thirty cheese product items, representing several varieties and brands, were tested. The total concentration of phthalates in macaroni and cheese powder (the kind found in Mac And Cheese products) was more than four times higher than in natural cheese, on a…
Our Tasty Tempeh Taco “Meat” is delicious on Tuesdays and every day of the week. Ingredients: 1 Tablespoon sage 2 teaspoons chili powder 2 teaspoons smokey paprika 1 teaspoons onion powder 1 teaspoons garlic powder 1 teaspoon red pepper flakes 1/2 teaspoon salt (optional) 1/2 teaspoon pepper 8 ounces tempeh 1/4 cup Balsamic vinegar 1…
When we created the Healthy World Burger I knew that we had the perfect base for a meatloaf. Here it is. Ingredients 4 1/2 Cups REAL Mixed Cooked Grains (cook together 1 cup millet, 1 cup brown rice or turanicum, 1/2 cup of black rice and 1/2 cup of red rice together and then take…
This recipe is a variation of our Healthy World Burger, made with Thanksgiving-style herbs and spices. It’s a gorgeous dish with a chewy texture and subtle, savory seasonings. Ingredients 1 cup cooked millet ½ cup cooked black rice ½ cup cooked red rice 1 cup cooked brown rice 1 small red onion ½ cup walnuts,…
Gary De Mattei whipped this dish up, inspired by Ratatouille and we’re calling it Eggplant DeMattouille. Ingredients 1 8-ounce package marinated tempeh (cut in 2” cubes) 1 large eggplant (chopped to 1” cubes) 2 Yukon Gold potatoes (chopped to 1” cubes) 1 large sweet potato (chopped to 1” cubes) 1 large red onion (rough chopped)…
Here is an easy recipe that works well, especially if you cook a lot of beans every week and use them in different ways. It’s even better the next day when the flavors have had time to blend. 3 cups cooked chickpeas, rinsed (2 15-16 ounce cans) 3 medium organic Yukon Gold potatoes, cut in…
This is a Roasted Tofu like Bubbe would’ve made if she were vegan. No chicken had to die to make this. Preheat the oven to 385oF, either way, it’s about the same. 1 pound (16 ounces) block of super firm tofu. Firm tofu is okay too. 2 to 3 lemons, juiced. (About a 1/4 quarter…
1 large white onion (diced) 3 carrots (peeled and diced) 3 stalks of celery (diced) 2 cups of water 1 tablespoon paprika 2 teaspoons chili powder (more if you like it hot) 2 teaspoons onion powder 2 teaspoons cumin 1 teaspoon garlic powder 1 teaspoon ground pepper 1 quart of cooked black beans (about four…
I love the little round zucchinis. They are perfect for stuffing. I don’t see them very often in the grocery store but when I do I grab them. I used to make them a lot when I lived int he South of France and served them with Tomates Provençal. 6 round Zucchini 1 Red Onion,…