Tag Archive for plant-based

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…

Buckwheat Noodles in Peanut Sauce

As an appetizer or main dish, cook up your favorite noodles and toss with this easy, creamy sauce. It’s too good. 2 tablespoons peanut butter – almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces…

White Bean and Vegetable Soup

It’s time for soup! Take the autumn chill off with this lovely white bean and vegetable soup. 2 cups small white beans (dry) 2 carrots 1 large onion 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon turmeric 1/4 teaspoon blackpepper salt to taste (I don’t use any) 1/4 cup fresh dill, chopped juice…

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…

Bart Potenza and Joy Pierson, and Jesse Boss

Part I – Bart Potenza and Joy Pierson, The Healthy Candles Since 1988, Bart Potenza and his partner Joy Pierson have created three successful vegetarian dining establishments. Candle Cafe was the first restaurant to be certified by the Green Restaurant Association and both restaurants are at the forefront of campaigns to green the restaurant industry.…

Red Cabbage Soup with Leeks and Potatoes

Whenever I make Leeks with Vinaigrette I like to use the leftover green tops for soup. Leeks go great with cabbage and potatoes. Red cabbage is especially flavorful in this soup. 1 red cabbage, shredded 1 onion, diced 4 leek tops, just the green tops not used in the Leeks with Vinaigrette recipe, diced 4…

Tofu Sour Cream

This is my vegan version of sour cream. Other tofu sour cream recipes have oil, vinegar, sugar and salt. I like this simple version best. 1 package (12 oz) silken firm tofu 6 Tablespoons lemon juice 3 Tablespoons water Blend the tofu, water and lemon juice until smooth. Store in the refrigerator. Tofu sour cream…

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…

Coconut Cake

There’s something about coconut that irresistible. When I was young I loved coconut cream pie, coconut ice cream and any other coconut treat that came my way. I forgot about coconut for a while, maybe because most coconut desserts had dairy in them. I decided to make a coconut cake several years ago and made…

Classic Italian Marinara Sauce

Classic Italian Marinara Sauce, made with organic tomatoes, so flavorful, no salt or sugar is necessary. Great for all recipes that call for tomato sauce, including REAL’s Baked Eggplant. Ingredients 1 large onion 1 cup of red or white wine (or water) 2 cups water 3 garlic cloves 1 bunch parsley (about 1/2 cup chopped)…

Chemo and Soda on the Rocks, Put it on Uncle Sam’s Tab

Today’s New York Times had two articles in it that made my chemo-tainted blood boil: U.S. Scrambling To Ease Shortage of Vital Medicine and U.S Rejects Mayor’s Plan to Ban Use of Food Stamps to Buy Soda. In the first article we learn that there has been an increase in shortages in drugs used to…

8/17/2011 Interviews with Mia McDonald and Lois Dieterly

  08/17/2011: Part I: Mia McDonald Executive Director, Brighter Green Based in New York, Brighter Green is directed by Mia MacDonald, a public policy analyst and writer who has worked as a consultant to a range of international non-governmental organizations—including the Ford Foundation, the World Wildlife Fund, the Green Belt Movement, the Sierra Club, and…

Tempeh Skillet Dinner

One skillet dinners are easy and have that good, old-fashioned, home-style cooking feeling to them. Ingredients: 1 package (8 ounces) organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium-hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces) diced, organic tomatoes, no-salt-added 1 cup frozen…

Only REAL disclaimers please.

  SAD is the acronym for Standard American Diet and it is sad indeed. The health of Americans is degrading quickly with some predicting that today’s generation of children will not live as long as their parents.  Our diet is killing us and the planet – with animal agriculture warming the atmosphere and degrading the…

Oatmeal Chocolate Chip Cookies: Gluten-Free

These are perfect anytime, for holidays, celebrations and especially everyday moments like treating children to warm oatmeal cookies after school or for dipping in your afternoon tea. 2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon…

Green Juice

I cannot say enough about the importance of green juice. This is a great way to cram nutrients and super charge the immune system. Many people have asked me how I make green juice. I use a Breville Juice Fountain Elite. The ingredients in my juice vary based on what I find in the market.

I might use 3-6 stalks of celery, 1/2-1 cucumber (with skin if organic), 5-10 dark green leaves with stalks (can be kale, collards, chard), 1/2-1 whole lemon with the skin, 1 to 2 inches of whole, fresh ginger (with skin). Optional: 2-6 carrots, 1/4-1/2 beet, 1/2 bunch of parsley with stems, 1/4-1/2 onion, 1/2 bunch mint, 1 whole apple (with skin if organic). I also like to take the fiber that is separated from the juice and run it through the juicer 2 or 3 times. You’ll get more juice that way. Broccoli stalks are great too. You can cook the flowery heads separately and juice the stalks, since most people don’t like to eat the stalks. The lemon peel has vitamins and minerals and really smooths out the bitterness of the greens. I love ginger, but the more you add the hotter it will get. Some people like a little onion or raw garlic. I don’t like raw garlic. Here’s an interesting and important point: Many of the wonderful nutrients in the greens are fat soluble so you need to eat a little fat when you eat greens, in juice or salads or whatever. That’s why it’s nice to add a small amount of raw nuts and seeds with the salad. You can munch on a small amount of nuts, like 6 walnut halves when having the juice if you are not having any fat at the same time. If you really don’t like the juice then you can back up and start with a sweeter mix like carrot, apple and ginger and/or lemon. Little by little you can add a leaf or two of kale and get used to the taste. Cucumber and celery are great too, the flavor is very light.

Watch how to make it! If you have trouble viewing the link below, go HERE.

Neal Barnard, The Get Healthy, Go Vegan Cookbook

Neal Barnard, M.D., is a physician, clinical reseacher, Adjunct Associate Professor of Medicine at the George Washington University of Medicine and principal investigator of a major study on diet and type 2 diabetes, funded by the National Institutes of Health. He is the author of numerous books and has hosted a popular public television program…