REAL founder, Caryn Hartglass shows you how to get more greens in your diet: juiced; blended; raw; steamed. CHAPTER ONE: GREEN JUICE CHAPTER TWO: PINA COLADA KALE CHAPTER THREE: KALE SALAD CHAPTER FOUR: STEAMED KALE WITH VEGAN PARMESAN CHAPTER ONE: GREEN JUICE Get the recipe: GREEN JUICE CHAPTER TWO: PINA COLADA…
When The Swingin’ Gourmets celebrate Halloween it’s not just swingin’, it’s also vegan. Part I: Can’t view the above video? Watch it HERE. Part II: Can’t view the above video? Watch it HERE. Get these great recipes for your very own Happy Halloweegan Fondue Party! Cashew Cheese Fondue Chocolate…
This is a gooey good, flavorful, cheesy, creamy rich sauce that is great with just about anything. 2 cups whole raw cashews 2 cups beer (optional) 2 cups water (if you omit the beer use 4 cups water) 1/4 cup nutritional yeast 1/4 cup millet flour 1 whole roasted red bell pepper 2 dried red…
This is a rich, chocolaty sauce when warm. I like making my own sauce because I can make it the way I like it, not too sweet. You can make it as sweet as you like. Once refrigerated the sauce will thicken and be spreadable. It can be used as a cake or cupcake icing.…
Transition Kitchen, Part I: Spicy Marinara Get the recipe for Spicy Marinara here. Transition Kitchen, Part II: Béchamel and Lasagna Al Forno Get the recipe for Lasagna Al Forno here. Transition Kitchen, Part III: Gary’s Café Américain
Yes you can have Hollandaise! Vegan Hollandaise and Gary De Mattei shows you how. It’s ideal for a lovely Valentine’s Day (or Vegantine’s Day as we like to call it) Brunch with our REAL “No Eggs Benedict Arnold” recipe! Watch how easy it is to make. Get the recipe for REAL Vegan Hollandaise
Here’s the Vegan Mayonnaise Recipe: 4 ounces silken tofu 2 Tablespoons lemon juice 2 Tablespoons vinegar 3 teaspoons sugar/evaporated cane juice – OPTIONAL 1 teaspoon yellow mustard 1/2 to 1 teaspoon salt (salt to taste) 1/2 cup olive oil In a blender, add tofu, lemon juice, vinegar, sugar and mustard. Blend until smooth. While the…
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…
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…
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 Grandma’s Vegan Chopped “Liver”. Recipe includes 4 varieties: plain potato, potato carrot onion, potato buckwheat and potato spinach, but you…
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…
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…
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…
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 ,…
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…
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 You can use any prepared crust or homemade pie…
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…
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. 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,…
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…