REAL TV

The Lone Vegan Documentary Trailer

REAL co-founder Caryn Hartglass was asked by the owner of a feedlot in Yerington, Nevada to give a talk on climate change on March 8, 2014, to cattle ranchers on the eve before the annual bull sale. Part of a four-person panel including a climate change skeptic and an advocate of animal agriculture intensification, Caryn…

Strawberry Shortcake With Cashew Cream

Just in time for Labor Day or any day, the second installment of the Swingin’ Gourmets video food show series finds our two culinary cut-ups, Caryn Hartglass & Gary De Mattei, making the perfect plant-based dessert: strawberry shortcake with sweet cashew cream. It’s vegan, gluten-free and delicious. Watch the step by step process here and…

REAL American Barbecue

In the spirit of the cooking shows Hartglass & De Mattei grew up watching on public television— with a little bit of ‘Lucy & Ricky’, and the silent movies added for good measure— we find our two culinary cut-ups going back in time to rescript the great American Barbecue. This is the first in The…

Baked Potato Pancakes, Latkes: Gluten-Free

These potato pancakes are light and delicious, with little or no oil at all. They are a great party food for any celebration. Top with our REAL Tofu Sour Cream or REAL Apple Sauce or our REAL Apple Cranberry Raisin Butter (Holiday Butter). Recipe includes 4 varieties: plain potato, potato carrot onion, potato buckwheat and…

Take Back Your Health Conference – 2012

Responsible Eating And Living (REAL) was one of the sponsors of the Take Back Your Health Conference in Washington, DC. In this segment, Responsible Eating And Living founder, Caryn Hartglass, gets REAL about the hazards of dairy as well as what to be skeptical of at so-called health conferences. She also comments on the talk…

Steamed Greens with Vegan Parmesan

Eat more greens! Steamed greens are so easy and so good for you. They are delicious topped with a vegan parmesan made with walnuts and nutritional yeast. 1 head of kale, about 8-10 leaves or other leafy green, like collards, spinach or chard 1/4 cup walnuts 2 tablespoons nutritional yeast 1) Prepare a pot of…

Pina Colada Kale

This is a fun way to get more greens. Pina Colada Kale is a blended salad of kale, pineapple and coconut. It’s quick and easy and so good for you. Kale, about 4 leaves, stalks removed. 1 cup pineapple, fresh or frozen, cut into chunks 1/2 cup coconut milk (fresh, rehydrated from Edward & Son’s…

Pumpkin Spice Ice Cream

This pumpkin ice cream is delicately spiced with cinnamon, nutmeg and ginger. A small scoop along with our Poached Pears is a perfect finish to our Thanksgiving Celebration Feast. 2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane juice) 1⁄4 cup brown sugar (evaporated cane juice and molasses blend) 1⁄2 teaspoon ground ginger 1⁄2…

Poached Pears with Caramel Sauce

Here’s another version of Poached Pears, served with Caramel Sauce and Pumpkin Spice Ice Cream Poached Pears water 4 organic pears Remove the core and seeds from the bottom to the middle. Place the pears upright in a sauce pan and fill with water to reach one third the height of the pears. Cook ,…

REAL Thanksgiving Celebration Feast

Here are some REAL Thanksgiving favorites. These dishes can all be prepared in advance. They can be served all together or separately as side dishes. Links to the actual recipes are included below each video.     TABLE OF CONTENTS: THE MENU CHAPTER ONE: GREEN BEAN ONION WALNUT PATE CHAPTER TWO: LA SOUPE AU PISTOU…

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…

Barry Estabrook, Tomatoland

Responsible Eating And Living founder, Caryn Hartglass interviews James Beard Award-winning journalist, Barry Estabrook author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit. Estabrook says “The Florida tomato, in many ways, is the poster child for everything that is wrong with modern industrial agriculture.” Before buying your next package of winter tomatoes,…

Soupe au Pistou

Another dish I made very often while living in France was this vegetable soup. Made with a few simple vegetables and herbs, it can be served as a first course or as a meal in itself. It’s the turnip that gives the soup its full flavor. This is not the traditional French version which is…

A Visit to Vegan Treats Bakery

Responsible Eating And Living gets to sample some of the yummy offerings at Danielle Konya’s Vegan Treats Bakery in Bethlehem, PA.  REAL People Making A Difference: Danielle Konya’s Vegan Treats Bakery from Responsible Eating And Living. For more on Vegan Treats visit VeganTreats.com Update: September 2012. VEGAN TREATS has been named as one of 10…

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…

Grandma’s Vegan Chopped “Liver”

Grandma’s Vegan Chopped Liver. The tradition continues. My grandmother used to make chopped liver with plenty of schmaltz (chicken fat) and everyone in the family loved it. My mom continues the tradition and makes her version for all the family holidays. Only mom’s ‘chopped liver’ is so much better, made with simple, plant-foods, onions, walnuts,…

Neal Shartar, Director of Food Services, New Hampton School

Neal Shartar is the first to be featured in the REAL People Video series. Influenced by some of the greats in the plant-based food movement, like John Robbins, T. Colin Campbell and Will Tuttle, Neal Shartar believes in providing healthy, planet-friendly food to the students he serves at New Hampton School. REAL People Making A…

Kale Salad with Bell Peppers and Mangos

I eat big salads every day.  I love kale salad, but only seem to make it when I am out of lettuce. It’s so good, I should make it more often.  This is a great salad to prepare in advance and bring to a potluck or picnic.  Unlike salads made with lettuce that will wilt…

Corn Bread: Gluten-Free

I like cornbread made with… corn! Corn bread is best with juicy corn kernels baked into the batter. You can baked the batter in a pan and cut it into squares for a Thanksgiving dinner or bake individual muffins for a weekend breakfast.             1 cup cornmeal 1 cup Bob’s…