Nutty Parm
February 1, 2016

This is our vegan “parmesan cheese.” Makes approximately 1 cup Ingredients 1 cup Brazil nuts 1 cup cashew nuts ¼ cup…

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Vegan Mushroom Gravy
January 12, 2016

Watch our Vegan Mushroom Gravy video; recipe is included.

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Diane's Pesto has a tangy taste and lots of health benefits
Pestos: Summer Sorrel, Kale and Garlic Scapes, Basil, and Carrot Top
January 5, 2016

Summer Sorrel Pesto Sorrel has been cultivated around the world for centuries; its tangy leaves are used in soups, sauces and…

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Tom’s Smoothie: Cucumber, Apple, Kiwi, Broccoli, Kale, Celery, and Grapes
February 2, 2015

For more than five years now, Tom has looked forward to his daily green smoothie, which has pretty much remained unchanged all…

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Elena Zang’s Health Drink
January 11, 2015

Elena Zang, Tom’s friend, gallery representative and co-owner of the Elena Zang Gallery in Woodstock, New York, first prepared this drink…

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Roasted Vegetable Stock
January 11, 2015

A good vegetable stock varies with the ingredients you have on hand and the flavor you want for the finished dish. That…

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Artisanal Feta or Ricotta Cheese
Artisanal Feta & Ricotta Cheeses: With This Vegan Nut Cheese Who Needs Dairy?
January 1, 2015

Say “cheese” but mean something different. A staple of our vegan kitchen, both “cheeses” use the same ingredients. The uncooked mixture…

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Best-Ever Sourdough and “Sausage” Stuffing and Vegan Gravy
January 1, 2015

(Nut-free) Traditional bread stuffing gets a compassionate makeover by using delicious, protein-rich vegan sausage. The optional dried cranberries or cherries add…

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