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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: 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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  • Meatless Monday: Arugula Pasta

    I don’t know about other climates, but peppery arugula grows like a weed in Northern Utah. Once the weather turns hot, it goes to seed so fast it’s hard to keep up.

    I love arugula raw, in salads. But as arugula matures, so does its bite. When I buy a bunch of larger leaves (or the leaves in my garden mature) I like to mellow the bite a bit by cooking them. Cooking arugula is also a great way to utilize the leaves you picked or bought a week ago. They still have plenty of flavor, but the texture...

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  • Meatless Monday: Fruity Kale Salad

    Recently I read a post that claimed putting fruit in salads is blasphemous. While I respect the author’s cred, I can’t agree on this. Sometimes a sweet, juicy fruit is the perfect foil for bitter greens or a pungent cheese. Think gorgonzola and grapes.

    Such is the case for this easy-to-prepare salad that I made a few days ago. While it contains relatively few ingredients, each ingredient perfectly sets off the others—slightly bitter kale, creamy avocados, sweet strawberries, crunchy almonds and salty feta. The dressing is very easy to put together and again, a perfect combination of flavors to...

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  • Meatless Monday: Spicy Roasted Chickpeas

    Yesterday I was invited to celebrate a milestone birthday with a friend and colleague. The gathering took place in one of Salt Lake’s expansive city parks and included longtime friends from the city’s diverse healing community.

    The gathering was a mid-afternoon snack potluck. My immediate impulse was to contribute hummus, perhaps using some unexpected bean—cannellini or butter beans—as a base. (If you haven’t tried this, it’s worth doing for the change in taste and texture.) But hummus has become a staple at potlucks. Surely someone else would bring it.

    I looked through my favorite cookbook, Vegetarian Cooking for...

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  • Meatless Monday: Chopped Kale Salad

    The greens in my back yard are at their peak now. With 12 kale plants ready for picking, it’s kale salad season again. I published several favorite kale salads last summer, and tried a new one last evening.

    This recipe comes from a blog called COOKIE and kate. (Kate is the actual blogger and Cookie is her canine cooking companion who catches the crumbs.) The site is filled with fresh vegetarian recipes. I’d never visited COOKIE and kate before yesterday, and am looking forward to exploring further.

    This salad is colorful and filled with so many different textures...

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  • Meatless Monday: Calming Kichari

    Summer is officially here. Highs for the past few days have jumped rather precipitously to the upper 80s and low 90s. Seasonal transitions seem to be times of vulnerability, at least for my body. While on one hand, I’m craving cool, raw foods, especially as my lettuce gets closer to harvesting every day. On the other hand, I’m also craving something easy to digest.

    My go-to when my digestive system needs calming is kichari (a.k.a. kichadi or kitchari). Kichari is a stew with a base of proteins, carbohydrates, veggies and herbs. In Ayurveda, where kichari is a staple food...

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