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Favorite Recipes

Food choices are an important part of the yogic path. We love sattvic recipes that support our practice. Please submit your favorites!
  • Meatless Monday: Vegan Pizza Time!

    My backyard tomatoes are no longer ripening on the vine. But they’re in no danger of freezing, so I’m still picking them fresh.

    Because they’re still sweet, I prefer not to make them into sauce just yet. So I decided to make a dinner pizza this week with kale/basil pesto as the base, and put the tomatoes on top. The slight roasting they get as the pizza cooks makes the tomatoes even that much sweeter.

    You can use any kind of pesto as a base. Here’s a vegan version I published a few weeks ago. I used the...

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  • Meatless Monday: Warm Kale Salad

    What do you do with a burgeoning bounty of backyard kale as autumn arrives? Of course, there are many wonderful ways to cook kale. But when you have a LOT of it, and it’s fresh and tender, kale salad is the best.

    While I love raw foods in the summer, when it gets cooler, they don’t provide the internal heat my body needs. So today’s kale salad uses a hot cider vinaigrette to wilt the kale slightly, and make the salad more warming.

    I prefer Tuscan kale (aka Lacinato kale) for salads—not just because it is abundant in...

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  • Meatless Monday: Vegan Pesto

    The basil harvest is an annual marker for me. It means that the garden is winding down. There’s still a bounty of kale, tomatoes and herbs, but I’m turning toward preserving what’s left.

    For some reason, basil does really well in my yard. I pretty much always have enough to make three or four batches of pesto. And that’s saying a lot, because it takes a hefty amount of basil to make a single batch.

    But that’s okay. Pesto has such an intense, concentrated flavor that very little is needed in any recipe to make a lasting impression.

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  • Celebrate Pumpkin Seeds!

    Which came first: the pumpkin or the pumpkin seed?

    It’s one of those great mysteries we may never be able to answer. What we do know is that in terms of receiving national honors, National Pumpkin Seed Day (today) precedes National Pumpkin Day, which we’ll celebrate every year on October 26th.

    We also know that pumpkins and their seeds have been around a long time. Native to the Americas, the oldest evidence of pumpkin-related seeds were found in Mexico, and date back to somewhere between 7000 and 5500 BCE.
    Eat Your Pumpkin Seeds!
    In addition, we know that...

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  • Meatless Monday: Preserved Lemon

    One of the delights of attending retreats is the opportunity to taste new, healthy food at every meal. While I love to cook, I also enjoy being surprised. Last summer my favorite new ingredient that appeared in all sorts of main and side dishes was a traditional North African condiment: preserved lemon.

    Preserved lemons are simple to make. The main challenge is to remain patient. Like most pickled condiments, they take a while to mature. You can buy lemons already preserved at Middle Eastern grocery stores or online, but they’re usually not organic. While I was initially anxious to...

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  • Meatless Monday: High-Protein Pilaf

    A few days ago I was asked to bring a favorite grain or bean salad to a dinner. Not knowing which to make, I decided on a salad that has both.

    But here’s a fun fact: Quinoa isn’t actually a grain. It is the seed from the Chenopodium or Goosefoot plant. It is often classified as a grain because we cook it the same way we cook grains, but it is, in fact, part of a subcategory called “pseudograins.”

    No matter. Besides its earthy taste and toothsome texture, quinoa is a complete protein. Paired it with chickpeas and...

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  • Meatless Monday: Quinoa Pilaf

    I was fortunate to spend 18 days in July at Spirit Rock Meditation Center. In addition to enjoying 2-1/2 weeks of noble silence and the teachings of some of the West’s most learned teachers, the 100 or so souls who sat and walked together were treated to creative, healthy vegetarian meals.

    One of my favorite meal days happened somewhere in the last half of the retreat, the day we enjoyed a chickpea salad and quinoa pilaf. Because we were in silence, ingredients were listed on cards in front of each dish, with potentially sensitive ingredients highlighted. On the day...

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  • Meatless Monday: Chilled Yogurt Soup

    When I first heard about chilled soups, probably 30 years ago, I wasn’t convinced. My picture of what soup should be was hearty and warming, served with a piece of toasted, crusty bread.

    Once I ventured into making gazpacho, I realized that chilled soup can be a refreshing change in the summer. It’s also a great way to use up a surplus of homegrown tomatoes. Since then I’ve tried all sorts of chilled soups including different gazpacho recipes, an amazing plum soup and vichyssoise (potato-leek soup), which I also enjoy hot in the winter.

    I’m not a big...

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  • Meatless Monday: Pizza!

    Ever since I stumbled onto premade pizza dough by Epicurean Chefs, I’ve been enjoying anew the joys of homemade pizza. While I do know how to make a pretty mean pizza dough, I have to say the Epicurean Chefs really know their stuff. I’m willing to concede that compared to their dough—which IMO is pretty much perfect—mine is in need of some serious rethinking.

    I’ve been buying their frozen dough at a small neighborhood market in Salt Lake City, Liberty Heights Fresh. But a couple Saturdays ago I ran into the chefs themselves at the Farmers Market. So I...

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  • Meatless Monday: Simple Arugula Salad

    I love the peppery taste of arugula. Mixed in with other greens, it adds a tangy, spicy flavor. On its own, arugula—especially as it matures and its flavor becomes bolder—makes a flavorful salad that doesn’t need a whole lot of other ingredients to make it interesting.

    One of my favorite quick summer dinners is an arugula salad with a simple dressing, hard-boiled eggs for protein, and a crunchy sourdough toast. The idea comes from Vegetarian Cooking for Everyone. The original recipe doesn’t specify a particular type of dressing, but I use a very simple mix of lemon and olive...

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