The daily blog that answers the question, WHAT DO YOU EAT? What do VEGANS eat? Find out what vegans eat by following REAL founders, Caryn Hartglass and Gary De Mattei blog about their daily meals. Many post include recipes. #WhatVegansEat
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Breakfast: After a big day of making lots of great food, we started the morning with a simple breakfast of matzoh, fresh pears and apples and our favorite schmears. Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon Late afternoon we were off to attend a family Passover Seder. I didn’t photograph any of…
Breakfast: What a joy and a luxury to be able to think – what do I want to eat and then have it? This morning I wanted Polenta cereal and I got it, thanks to Gary who made it, topped with a Blueberry-Pear-Banana Compote. Lunch: As we were thinking of Passover and Easter foods,…
Breakfast: Another morning, craving the same breakfast I had the day before. Because it’s so good! Rolled oats, tossed with coconut flakes, pumpkin seeds, flax seeds, blueberries and cool, unsweetened soy milk. This time I added fresh orange slices and some Bai Mu Dan white tea. Lunch: Leftover over cabbage/potato/onion stew with an extra…
Breakfast: It was April 1st, April Fool’s Day. But when it comes to food, I don’t fool around! I was craving, yes, craving rolled oats with cool unsweetened soy milk, flaked coconut, ground flax seeds and blueberries. I always use frozen blueberries and by the time I get the cereal and tea prepared the blueberries…
Breakfast: Buckwheat waffles are one of my favorite things to have for breakfast. We hadn’t had them for awhile and I was in the mood for them. Normally I don’t flavor them with anything but I thought I would try mixing cinnamon and fennel into the batter. I love them even more now! They were…
Breakfast: I was not hungry, just really thirsty and I went with Bai Mu Dan white tea. Late Lunch: It’s Peazza time. With leftover mashed potatoes, peas and tomato sauce, Gary made a gluten-free quick pizza dough and topped it with the leftovers. Genius! It was very filling with leftovers to munch on later…
Breakfast: Gary and I were off to the Veggie Pride Parade in Manhattan. Responsible Eating And Living had an exhibitor table and I was giving a brief talk. We bundled up, loaded up our banner and promo materials and were off, without breakfast. I packed a couple of pears and 2 bottles of green tea…
Breakfast: Feeling very hungry and not very creative, cold oats with sunflower seeds, flax seeds and coconut milk hit the spot. Lunch: When I don’t know what to make for a meal I start sautéing onions. I usually get inspired along the way. I ended up steaming Brussels Sprouts, made Polenta Fries with a…
Breakfast: I left the apartment early to mail a grant submission at the post office. On the way home I stopped in a supermarket that I never go in – Key Foods. We needed some fruit and I thought I would look and see what kind of organic produce they had. I was in luck.…
Breakfast: There hasn’t been much time for anything this last week or two, including walking to our local stores for fresh produce. Fortunately, we found GoOrganicNYC a few months ago who deliver and we get to customize our box every week. That’s where we get most of our green vegetables. GoOrganicNYC is also one of…
Breakfast: I was inspired after interviewing Jessica Nadel on Tuesday. We spoke about her book Greens 24/7 where she puts green vegetables in just about everything, beautifully and deliciously. Her corn muffins with kale caught my eye and I had to make them. I took our favorite cornbread recipe, added some chopped kale and the…
I believe in eating when hungry. The converse is also true, I don’t eat when I am not hungry. I had several cups of Bai Mu Dan white tea in the morning and really wasn’t hungry until late after the official lunch time. I was tired from the long work days and just needed…
With the release of the third episode of the REAL Good News in Review, it was time to tell the world about it. I spent the day at the computer, creating art work for bulk emails, posts and tweets, and there was no time to eat! Gary was concerned and brought me bowls of food…
My objective for the New Year here at REAL was WORK HARDER in 2015. So far I haven’t lost focus on that objective. That said, at times my eyes have lost their focus, but not the rest of me. Yesterday was Sunday…I knew this because I saw the Sunday New York Times at the door.…
And just like that, the What Vegans Eat blog turns 40. Forty days and forty nights of good vegan eating. Are you getting a feel for how easy and delicious this can be yet? Breakfast: Early to bed again, like 2am and early to rise. We go to sleep thinking our project is just about…
Breakfast: There’s still quite a bit of post production work going on here at REAL prior to the release of the next episode of our webs series, REAL Good News In Review. We’re working on a special edition to submit to public television and we’ve doubled the content. Plus, we’re working on several fundraising shorts…
Breakfast: We don’t eat a lot of bread. We typically keep a loaf of Sprouted Grain Bread in the freezer and it lasts a long time. But when one has Corned “Bean,” you have to make sandwiches. So I had bought a loaf of rye bread the day before. And it called me this day…
Breakfast: We always have frozen organic blueberries on hand. I like to take a few out in the morning and while the water is boiling for tea and the oatmeal is being tossed with raw nuts, seeds and coconut, the blueberries defrost perfectly. By the time they reach the cereal and are mixed in with…
It was St. Paddy’s Day, which for us means a day to do fun things with food. It’s all about Ireland and the “wearing of the green” – or eating of the green… and orange of course. The Irish flag is symbolic of its history with green representing the Gaelic tradition of Ireland, orange representing…
Breakfast: I’ve heard people say they get bored with oatmeal. We don’t! I think there are a number of reasons for this. We always buy organic rolled oats and use them quickly. They are as fresh as possible, not stale. We refrigerate all of our grains so that they stay fresh and don’t get that…