Part I: JC Corcoran, Rae Sikora, Plant Peace Daily Jim (JC) Corcoran co-founded and served as president of VegMichigan, the state’s largest vegetarian organization, for seven years. He is a retired fire captain/paramedic/training officer, has a BS in Emergency Medicine and is certified in the Living Foods Lifestyle. Jim also is a certified fitness instructor…
Tag Archive for plant-based
Interviews with Amber Shea Crawley and Ryan Andrews
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4/25/2012: Part I: Amber Shea Crawley Practically Raw: Flexible Raw Recipes Anyone Can Make Amber Shea Crawley is a linguist, chef, and author specializing in healthful vegan and raw food. Known for her flexible recipes and friendly voice, she was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy,…
Going Vegan, Is It Really That Big A Deal?
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I reviewed the recent New York Times blog post, The Challenge of Going Vegan, especially the over 1000 responses (and counting) to it. I debunked popular myths and covered the most popular topics including vegans being “preachy”, the connection behind rainforest destruction and soy beans, needing a chef, requiring scientific knowledge to eat vegan and,…
REAL Enchiladas
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Interviews with Atina Diffley and Karen Le Billon
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4/4/2012: Part I: Atina Diffley Turn Here Sweet Corn: Organic Farming Works. Atina Diffley is an organic vegetable farmer who now educates consumers, farmers, and policymakers about organic farming through the consulting business Organic Farming Works LLC, owned by her and her husband, Martin. From 1973 through 2007, the Diffleys owned and operated Gardens of…
Pumpernickel Bread, Gluten-Free
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Choucroute Garnie
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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
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Interviews with Kim Barnouin and Amie Hamlin
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LISTEN TO THE ENTIRE PROGRAM BELOW AT THE BOTTOM OF THE POST. Listen to: PART I WITH KIM BARNOUIN Listen to: PART II WITH AMIE HAMLIN 3/14/2012: Part I: Kim Barnouin Skinny Bitch Book of Vegan Swaps She is the co-author of the New York Times Bestseller Skinny Bitch, and Skinny Bitch in the Kitch,…
Online Shopping, Dairy Farming, Ensure, Ligans, Ginger and Shallots
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3/11/2012 – Join me on my second live broadcast from REAL Worldwide Radio where I give time saving tips with online shopping, talk about the economics of dairy farming, where to get your healthy lignans and delicious things to do with ginger and shallots.
Blueberry Pan cake, Gluten-free
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Chocolate Mint Chip Cookies, Gluten-Free
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Chocolate and mint are perfect partners. Here’s a gluten-free version of the chocolate chip mint cookie. They are especially good to dunk in Teeccino Herbal Coffee. 1½ teaspoons Ener-G Egg Replacer in 2 tablespoons water ¾ cups vegan butter (Earth Balance buttery spread) ½-3/4 cups sugar (evaporated cane juice), I use 1/2 cup but if…
Light Rain Soup
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Dill Poppy Seed Bread: Gluten-free
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Vegetable Noodle Soup
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This soup features turmeric and nutritional yeast for flavorings. I put turmeric in as many dishes as I can. Turmeric comes from the root of the Curcuma longa plant and has powerful anti-inflammatory properties. With an unusual warm and slightly bitter flavor and, a mild fragrance it is used in curries and gives many foods…
Natural? Processed? What does it all mean? In Search of the Ideal Human Diet.
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I am a believer in eating whole, fresh, organically grown plant-foods. But in this world where food can come from any part of the globe and labels on food can suggest all kinds of characteristics (organic, low fat, no fat, low sodium, low carb, natural, etc.) knowing what’s healthy can be really confusing. Add on…
Our Pancake House: Vegan Pancakes, Gluten-free
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This is our best pancake recipe. You can use any all purpose gluten-free flour mix. Sometimes we make our own using a combination of flours that we grind in a Vitamix: Oats (1 cup), Millet (3/4 cups) and Garbanzo Bean (1/4 cup). Sorghum flour is our favorite for this recipe. Ingredients 2 cups sorghum flour…
1/25/2012 Interviews with Hannah Kaminsky and Alan Roettinger
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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…
Tofu Leek Stir Fry
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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
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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,…