Main Dishes

REAL Enchiladas

Enchiladas are easy and fun to make with the family. You can make everything from scratch with our REAL Tomato Sauce and cashew jack vegan cheese, (save 2 ounces for garnish) 1 (15 ounces) can Black Beans or 2 1/2 cups cooked beans Large baking dish 1. If you are making the REAL Tomato Sauce…

Choucroute Garnie

Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with potatoes, chopped onion, sliced apples, black peppercorns, cloves, garlic, juniper berries, bay leaves and white wine. I have created my own “traditional” recipe here with tempeh instead of the traditional meat and sausages. Cooking sauerkraut and potatoes in white wine is simply heavenly. 1…

Kale, Red Cabbage, Daikon, Ginger Stir-Fry

Sometimes I go out of my comfort zone and create something new. I rarely used daikon radish but then I learned it was a nutritious food, with cancer-fighting powder it was time to put it on the grocery list. It’s a very versatile root vegetable and I have enjoyed it raw in salads and cooked…

Tofu Leek Stir Fry

I love making something new, something satisfying – out of what’s available in the kitchen just BEFORE going grocery shopping, finishing up what’s fresh and leftover before buying new food. Today’s 1/2 package of tofu, leftover leek tops and a fresh crop of home grown sunflower sprouts came together with some pantry essentials to make…

Frittata with Leeks, Gluten-Free

Now is the winter of our discontent, made glorious summer by this sumptuous Frittata. 1 small leek chopped, about 1 cup (white and green parts) 8 oz firm organic tofu (non GMO), drained and cut into small chunks 1 tablespoon soy lecithin granules (optional, organic, non GMO) 1 tablespoon sesame tahini 2 tablespoons nutritional yeast…

Savory Pumpkin Pie, Gluten-Free

This is a variation on our Tomato Onion Quiche.  It is a gorgeous addition to any Thanksgiving table with orange hues from the pumpkin and flecks of green from the pepitas.  The pumpkin seed crust is so flavorful and free of oil, butter or margarine. Crust 1 cup brown rice flour plus extra on the…

Tomato Onion Quiche

REAL men and women eat quiche. Vegan Tomato Onion Quiche. Basic Wheat Crust (or use your own favorite recipe) 3/4 cup white flour and 3/4  cup whole wheat or 1/1/2 cups white flour 1 stick (1/2  cup) vegan butter (We use Earth Balance) Ice Water, 6-8 tablespoons Filling One cup organic diced tomatoes (one half…

Cassoulet

When I lived in the south of France I learned about Cassoulet, a rich, slow-cooked white bean stew made with different meats, like pork sausages, pork, goose, duck and mutton). This was an easy dish to veganize, adding tempeh, seitan and tofu in place of the meats. The French are very particular about ingredients remaining…

Pizza: Gluten-free

Pizza is one of America’s favorite foods. But white flour and cheese are two of America’s worst foods in terms of health. Try REAL’S pizza, with organic tomato sauce, chick pea flour crust and cashew grated cheese. Everyone will gobble this up because it looks and tastes just like pizza. And it is.  It’s also…

Tempeh Skillet Dinner

One skillet dinners are easy and have that good, old-fashioned, home-style cooking feeling to them. Ingredients: 1 package (8 ounces) organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium-hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces) diced, organic tomatoes, no-salt-added 1 cup frozen…

Tofu Steaks and Pasta with Kale

Kale, the wonder food, should be consumed often. Here’s one great way to get your daily dose.   Pasta with Kale, Red Onion and Red Pepper Flakes Serves Four  1 lb brown rice spaghetti 1 large bunch of kale (about 1/2 lb) 1 large red onion 1 Tablespoon red pepper flakes 2 cups boiling water…

Summer Vegetable Stew

This Summer Vegetable Stew is easy to make with fresh vegetables from the garden or farmer’s market. You can have it hot one evening for dinner then chill the leftovers and have it cold the next day for lunch. Serve it with chickpea flour flatbread. 4 yellow zucchini 4 Japanese eggplant or 1 regular eggplant.…

Marinated Tea-Smoked Tempeh Slabs

Tempeh — The other, other, white meat substitute. For those transitioning to a plant based diet may we suggest a switch from Tofu to Tempeh as your main event course. On the grill or in the oven, this ancient bean cake is something to live for! If you are a novice with Tempeh, you may…

Socca, Chickpea Flour Crêpes With Sauteed Onions

Hummus is an extremely popular spread today in the United States, found in most supermarkets. Made with chickpeas, olive oil and sesame tahini, people have been enjoying hummus at least since the 18th century. But in Arabic hummus really means chickpea or garbanzo bean. And chickpeas are extremely nutritious and versatile. I’ve been discovering the…

Buckwheat Spinach Crêpes, Gluten-Free

Here is our REAL update on a classic dish found throughout bistros and crêperie in France, certain to impress your guests and satisfy any size appetite. Crêpes farcies aux épinards, chanterelles, tofu et fromage d’amandes or Buckwheat Crepes with spinach, mushrooms, tofu and almond cheese, Gluten-free 6 large buckwheat crepes 1 package (16 oz) frozen…

Summer Grilled Vegetables

Fire up the grill.  These vegetables brushed with light marinade are perfection.  They can also be prepared in advance and served at room temperature.  Make a sandwich with your favorite bread, pesto and almond cheese and sip on some iced Rooibos tea. Serves six 3 large Yellow Summer Squash 3 large Red Onions 6 large…

Stir fry with Tofu, Shitaki Mushrooms and Baby Bok Choy

Color and flavor make up this simple dish. I used purple baby bok choy but once cooked the purple color disappears. I don’t use oil very often when I saute. Toasting the spices in a dry pan helps bring out their aroma without oil. 1 package firm tofu, cut into thin strips or cubes 2…

Avocado Shiitake Mango Maki

The first time I had avocado maki I went nuts. The combination of the avocado, nori and wasabi was something I had never experienced and couldn’t get enough of. Once you get the hang of it they are easy to make and travel well for lunch boxes and picnics. Vegetable Maki 1 cup brown rice…