1/25/2012: Part I: Hannah Kaminsky Sweet Vegan Hannah Kaminsky began playing in the kitchen at a very young age, encouraged by her drive to create accessible and delicious animal-free eats. By her senior year of high school, she was already busy working on her first cookbook, a vegan dessert book titled My Sweet Vegan. Now…
Tag: organic
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…
Red Cabbage Masala Soup
This soup features a rich, distinctive, flavorful broth. The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,…
Vegetable Corn Cakes, Gluten-Free
Breakfast, brunch or appetizer, try these savory Vegetable Corn Cakes. Top with salsa, guacamole, hot sauce or vegan sour cream. 1/2 cup corn meal (polenta) 1/2 cup Bob’s Red Mill All Purpose Gluten-Free Flour 1/4 cup ground flax seeds in 1/4 cup water 2 Tablespoons Ener-G Egg Replacer in 1/2 cup water 1 cup frozen…
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…
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…
10 Non Profits You Need To Know
CONTACT: Caryn Hartglass PHONE: 718-490-0507 EMAIL: Caryn@ResponsibleEatingAndLiving.com FOR IMMEDIATE RELEASE: (PRINTER FRIENDLY VERSION – PDF) Responsible Eating And Living selected by VegNews as one of the 10 Non Profits You Need To Know. OCTOBER 25, 2011, New York, NY. Responsible Eating And Living (REAL), a 501c3 not-for-profit organization dedicated to educating the public on…
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…
V-BLAT: Vegan Bacon, Lettuce, Avocado and Tomato
Autumn is here. We are trying to get in a few more days of outdoor eating and V-BLT’s or V-BLAT’s (Vegan Bacon, Lettuce, Avocado and Tomato) hit the spot. On a busy day, we keep it simple with our favorite store-bought tempeh bacon and vegan mayonnaise, although you can certainly make your own. Try it…