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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: 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. The gingery dressing, along...

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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, the specific...

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  • Meatless Monday: Garden Pizza

    A few days ago I opened my last pint of garden tomato sauce. Last fall, I made two different kinds of sauce with overflow of my tomato crop: fresh and roasted. The jar I’m currently dipping into is fresh, and so flavorful.

    Not wanting to waste a precious drop of it, I’ve been using it in various combinations all week. My favorite treatment so far is a pizza I made on Saturday.

    I’m a longtime pizza fan, having put myself through Indiana University working as a server at Mother Bear’s Pizza Barn for four years. The job was fun, owing to the...

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  • Meatless Monday: Basmati & Black-Eyed Peas

    Last week I sang the praises of one-pot meals. Just last evening, I enjoyed a one-pot meal of spicy Indian descent from Vegan Richa’s Indian Kitchen. I got this wonderful book from my niece for Christmas a few months ago. So far, every single recipe I’ve made from it has been a winner.

    The ingredient lists of Indian recipes can look intimidating—longer than most recipes. Don’t let the list length intimidate you though. The list is longer than usual because it contains small amounts of various spices. If you mix these up beforehand, the cooking process is pretty quick.

    As the author...

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  • Meatless Monday: Meal in a Soup Pot

    Two things I love about vegetarian cooking (besides the taste!):

    Vegetarian cooking lends itself to cooking from scratch. Because I quit eating meat in 1978 when vegetarian convenience foods were non-existent, I had to learn to cook from scratch. In the process I discovered how much I enjoy making meals from scratch, and how much better they taste than processed foods.
    Vegetarian cooking lends itself well to one-pot meals, those soups, stews, sautés and bakes that contain everything you need, but also combine well with a simple side salad.

    Today’s recipe is a brothy, but hearty, soup from Veganomicon, an entertaining cookbook of...

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  • Meatless Monday: Spring Galette

    I love trying new recipes and new techniques. Today’s Meatless Monday recipe includes several new techniques—using a mandoline and making crust in a food processor.I’ve wanted to buy a mandoline for a while, and when I saw this recipe from Bon Appetit, I decided now is the time. I bought it at a local kitchen tool paradise called Spoons ‘n’ Spice. I have to say that the ease of slicing the potatoes in this recipe made me realize that I may be using my new mandoline more than I’d originally thought.I’ve made many a pie crust and galette crust in...

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  • Meatless Monday: Veg Soup with a Difference

    I’m not sure what possessed me to do this, but the first time I made today’s Meatless Monday recipe I made it for a potluck, probably 20 years ago. Normally I contribute tried-and-true recipes to potlucks to avoid the embarrassment of a possible flop.

    I’d just barely bought the book this soup came from, Sundays at Moosewood Restaurant. It’s a huge book—734 pages—and I randomly opened it to the page that featured this soup and decided to try it. Sometimes you have to live dangerously. Fortunately the recipe turned out to be a winner.

    Unlike most vegetable soups that often have a...

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  • Meatless Monday: White Bean Purée

    When you’re vegetarian or vegan, clean, tasty sources of protein are always welcome. If you don’t like or don’t tolerate soy very well, options can be limited. The truth is, most vegetarians and vegans get plenty of protein in their diets, but we can’t just slap a slab of meat into a pan and let it cook in its own juices. Preparation is a bit more involved. But, in my opinion, that's a big part of the fun of it.

    When I stopped eating meat in 1978 there were very few meatless convenience foods. I learned to cook from scratch, and...

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  • Meatless Monday: An Unusual, but Magical Combination

    When I first saw this recipe in Deborah Madison’s Vegetarian Cooking for Everyone, I was intrigued. I wasn't sure how this unusual combination of flavors would come together. But once I made it, I knew it would be a regular in my recipe canon.

    I first made this soup probably seven or eight years ago, and I’ve made it many times since then. It’s my partner, Phillip’s, all-time favorite soup. It’s one of the few recipes I haven’t altered in some way. It’s perfectly balanced just as it’s written.

    I’ve used white, red and black quinoa in this recipe. Using black quinoa...

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  • Meatless Monday: Carrot-Cashew Soup

    Meatless Monday: Carrot-Cashew Soup
    In past Meatless Monday blogs, I’ve extolled the virtues of the wonderful home-cooked food at the place where I’ve practiced silent vipassana meditation for the past 30 years. Today I’ll share my all-time favorite: Carrot-Cashew Soup.

    Abhilasha Keays, teacher and cook at The Last Resort in Duck Creek, Utah, makes sharing meals at the retreat center feel like a privilege, preparing each meal with fresh, organic ingredients and infusing the food with her love of cooking.

    The Last Resort is the first place where I ate soup for breakfast. While it’s a bit out of the ordinary, the soup...

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