Main Dishes

Pumpkin Seed Crusted Tofu Steaks

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…

Millet Croquettes

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…

Tempeh Tikka Masala

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…

Sweet Potato Bean Salad

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…

Mung Bean Chili Con Barley

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…

West African Peanut Stew

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…

Mac And Cheese: Oil-Free AND Phthalate-Free

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…

Tasty Tempeh Taco Tuesday “Meat”

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…

REAL-style Meatloaf

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…

Tournedos de Riz Sauvage à la sauce Dijonnaise

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,…

Eggplant DeMattouille (Gary De Mattei’s Ratatouille)

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)…

Chickpea Tomato Stew

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…

Roasted Tofu

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…

Black Bean Stew with Tempeh

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…

Stuffed Zucchini

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,…

Gary’s Special

Gary talks a lot about Original Joe’s in San Jose. I remember going there when I lived in the Bay Area, late at night after performing in a show. They had huge plates of pasta, which was the best way to calm the post-performance adrenaline and get a good night’s sleep. Gary’s favorite dish from…

Roasted Red Pepper Cauliflower Torte

This recipe starts with another recipe. We made Dr. Dean Ornish’s Roasted Cauliflower with Curried Red Pepper Glaze. We posted the recipe in Day 443 of What Vegans Eat. It was nice enough but for lots of reasons it sat in the refrigerator uneaten. Then Gary got creative and made this Roasted Red Pepper Cauliflower…

Roasted Vegetable Pizza

Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 2 2 cups broccoli florets 1 large red bell pepper, sliced 1 inch thick 1 large portobello mushroom, cut into ½-inch slices 1 teaspoon garlic powder 1 tablespoon balsamic vinegar 1 teaspoon Mrs. Dash seasoning or Spike no-salt seasoning 5 ounces…

Chili Pie with Cornbread Topping

Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 8 For the Chili: 2 cups low-sodium or no-salt-added vegetable broth 1 onion, chopped 4 cloves garlic, chopped 3 tablespoons tomato paste, in BPA-free packaging 1½ cups diced tomatoes 2 tablespoons chili powder 2 teaspoons cumin 3 cups frozen chopped broccoli,…

Oven Baked Vegetables

I didn’t have a backyard to dig a fire pit to cook my vegetables so I baked them in our oven instead. Vedure Al Forno All vegetables used were organic from GoOrganicNYC. We used za’atar, a mix of ground thyme, oregano, marjoram, toasted sesame seeds, and sumac. You can use any herb mix that you…