On October 23rd, Island-based cardiologist Lawrence Derbes spoke at the Gentle World educational center in North Kohala, bringing his message of plant-based healing to dozens of inspired attendees. After 23 years of practicing cardiology, Dr. Derbes abandoned his practice of performing cardiac catheterizations and other interventional procedures in 2013, in favor of practicing strictly preventive care, with an emphasis [...]
We're always excited about new developments in the vegan culinary world, so we were super-curious when we heard about "The Vegg." This vegan company created a splash in the vegan blogosphere when its creator explained that the powdered egg replacer could be used to recreate the taste and texture of an actual egg yolk.
The emergence of vast monocultures that are destroying huge tracts of Amazon forest, catastrophic depletion of water and other resources, colossal pesticide usage, enormous reliance on genetic engineering… It sounds like yet another illustration of the callous disregard for the future of our planet for which the animal industry has become infamous.
Spring rolls take a bit of preparation, so I don’t recommend these for people who are looking for a quick, convenient meal! This is a recipe that is reserved for special occasions, or for food service situations when ‘mass production’ is possible.
Here’s another recipe that uses tempeh, one of our favorite ingredients. Tempeh is a bit more expensive than tofu, so it’s a bit of a luxury in our kitchen, but it adds a lovely flavor and texture that always makes us want to use it again.
This holiday, why not dress up your table with some festive delights that have nothing to do with the traditional menu? As long as the foods are beautiful and delicious, who’s to say what a holiday table should contain? ... Following is a selection of recipes that are aesthetically beautiful, mouth-wateringly delicious, and will offer your guests and family an opportunity to enjoy a peaceful holiday menu that will delight the taste-buds of all.
For those of us who aren’t scared off by soy, here’s a great way to prepare two old favorites: tofu and tempeh.
These two soy-based foods can be used interchangeably for any of these recipes, so feel free to mix, match and generally experiment until you learn how you like these the best… Once you get the basic technique down, you’ll find that these are really quick and simple to make.
This is a recipe we reserve for special occasions, such as when we’re in celebratory mode, or when we’re trying to impress people who are skeptical about vegan food. It’s fairly time-intensive, but the end result is well worthwhile. If you like the concept, but are keen on the idea of an easier version, scroll [...]
Muffins… The cupcake’s healthier cousin, and a fun snack for all ages. Muffins are great because you can make them in so many different flavors, both savory and sweet.
This is one of our favorite ways to enjoy tofu. It’s incredibly quick and easy to prepare, and is so delicious that people are often amazed by how good it tastes. For that reason, just like our Cashew-Carrot Paté, we like to serve it at our educational events, or any time that we serve food to people who aren’t familiar with vegan cooking.
Before the glorious summer days disappear into fall altogether, here’s one more recipe for those who are still able to make the most of the summer weather. If you’re still breaking out the vegan barbecue, you’ll love this kabob recipe, which uses tempeh or frozen tofu chunks, marinated along with mushrooms, zucchini and red pepper. [...]
Yes, you heard correctly – chocolate cream pie for vegans… Does life get any better?
This decadent dessert is deliciously velvety and delightfully rich, yet it contains zero animal products and therefore, absolutely no cholesterol.