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Showing posts from April 20, 2014

Please Don't Compare an Indie Craft Restaurant Burger with a Chain Burger

Reality bites: You get what you pay for.

PLEASE stop comparing independent craft restaurants with chain operations. Yes, the word "burger" is the same, but you are getting two very different products.

Here is a little insight.

You pay: $8-10 Burger
Meat: A GMO soy-corn-antibiotic fed, hormone-infected pattie, cooked in transfat laced "mel fry," "Kaola gold" or other GMO fake fat.
Bread: 2-oz bun, looks bigger because it is over proofed and pumped with diabetes-inducing dough conditioners, and of course, flavored with high-fructose corn syrup and plenty of preservatives.
Sides: Lettuce preserved with that sweet-smelling sodium tripolyphosphate (that's called snow white in the biz, keeps vegetables from oxidizing) and a GMO, irradiated Mexican tomato, often delivered pre-sliced by a chlorine sprayed machine in Mexico. Maybe you get a pickle; it will definitely be colored with yellow #5 and swimming in preservatives.
Fries: Frozen fries th…

Ric Orlando's Vegan Recipes: Tempeh and Cashew Custard Moussaka!

Tempeh Moussaka - Yum!

This recipe makes a big party pan. It is a little work as you have to make all four basic components separately but it is SOOOOOO worth it!

The Layers
4 mediumeggplants (preparation instruction in directions below) 1/2 cupolive oil plus more for the eggplant 1/2 cupflour plus more for the eggplant 3 cups raw cashews 3 cups water or more 2 large potatoes, peeled, diced, boiled until soft, and strained well 1 nutmeg dash Tabasco sauce Vegan “Parm” (choose your favorite, or mix some up with good Nutritional Yeast) 8packs tempeh, crumbled 2 largeonions, chopped 4 clovesgarlic, chopped

Greek Tomato Sauce 2 cans tomato puree ¼ cup onion, minced 2 garlic cloves minced pinch of cinnamon pinch of oregano pinch of dill pinch of sugar salt and pepper
Prepping the Components1. The Eggplant Peel the eggplant and slice 1/2" thick.Salt it and drain for ½ hour while you prepare the white sauce (custard) and start the red sauce.Then dry the eggplant and shake in a bag with flour and a good grind o…

Ric Orlando's Vegan Recipes: Quinoa Stuffed Artichokes

Quinoa-stuffed artichoke hearts are a simple appetizer that fit the bill for a vegan party (or any event!)

They are good hot, room temperature or cold. Nice!

Serves 8
16-24 baby artichokes, or good quality canned artichoke hearts, not marinated. 1 cup quinoa ½ cup green salsa (recipe below) cilantro as desired Daiya vegan mozz as needed (if you eat dairy, you can use goat cheese, if you desire) olive oil salt smoked paprika (pimenton)
If you are using fresh artichokes, peel off some of the darker outer leaves and boil for 30 minutes in salted water to which the juice of a half a lemon has been added.
Rinse the quinoa with cold water.

In a small pot bring 3 cups salted water to a rolling boil. Add the quinoa and stir. Cook at a brisk boil for at least 15 minutes or until the quinoa “pops." Strain and rinse under cold water.
Preheat the oven to 400 F.

Toss the artichoke hearts in a little olive oil and sprinkle with salt and smoked paprika.
Mix the green salsa with the quinoa, abo…