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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: Cauliflower Purée

    Cauliflower is finally having its day in the sun. And it’s not just vegetarians who are enjoying it. Paleo diets favor ground cauliflower as a grain substitute. Its mild flavor and al dente texture make it perfect for casseroles and gratins.

    Today’s Meatless Monday recipe features cauliflower as a spread. Among my cookbooks, there are three different recipes for cauliflower purée, each with slightly different flavor accents. I’ve made and liked all of them, but chose to publish the most recent recipe I tried. I found this in the Salt Lake Tribune, but the recipe comes from Eating Well.
    ...

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  • Meatless Monday: Vegan Chili

    I’ve always loved chili. Growing up in Cincinnati, Skyline Chili was—and still is—almost a religion. I recently visited a food truck in Utah that offered “Cincinnati Chili” poutine. So yeah, it’s a thing.

    I haven’t had Skyline Chili in years, even though they now sell a vegetarian version. It’s just that I haven’t been to Cincinnati in quite a while. Instead, I’ve experimented with lots of other versions of veggie chili. My favorite, so far, comes from Friendly Foods by Brother Ron Pickarski.

    Because the recipe calls for canned beans, it’s pretty quick to put together. I almost...

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  • Meatless Monday: Cauliflower Gratin

    It’s always great to have an excuse to turn on the oven in the winter, especially if you live in a drafty, old house. This recipe, which I’ve played with a bit, came from The New York Times. It’s simple to make and is the definition of comfort food. Served with a small green salad, it makes a meal.
    Meatless Monday: Cauliflower Gratin

    1 large or 2 smaller heads of cauliflower (about 2 pounds), broken into florets
    3 T extra virgin olive oil
    salt
    freshly ground pepper
    6 ounces fresh goat or sheep cheese
    1 clove garlic, halved
    5...

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  • Meatless Monday: Warming Soft Polenta for Any Meal

    As the holidays approach, two things are likely: Temperatures are dropping, and you’re probably crazy busy.

    I love to spend an hour or two on a warming winter meal, but especially at this time of year, it’s not always an option. Soft polenta is a go-to for me when I don’t have a lot of time, but I want to eat something warming and soothing.

    You can dress up soft polenta in lots of different ways. Here are a few ideas: Add chopped, mixed, cooked greens; add a variety of steamed or sautéed veggies; throw in some simple...

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  • Meatless Monday: Masala Lentils

    Until my mid-20s I didn’t care much for curries. Commercial curry powder has always tasted musty to me. But when I first made Indian curry from The Vegetarian Epicure, mixing the spices to make a unique curry flavor, I fell in love with it.
    Recipes for Indian food can look daunting. The ingredients list is always long. But most of the ingredients on the list are spices. If you look at the recipe below, you’ll see that half the ingredients are spices—or more than half if you count sriracha and salt as spices, which I do. The veggie chopping prep...

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  • Meatless Monday: Celery Root Soup with Granny Smith Apples

    Soup season continues today with an elegant, satisfying gourmet-style soup. Bonus: it’s very simple and uses only a small number of ingredients.

    Until I made this soup I’d never cooked with celery root before. I’d seen it at Whole Foods and other fancier grocery stores, but I had no idea what to do with it. Celery root definitely looks a bit imposing in its wabi sabi earthiness.

    I’m always game to try something new though, and this soup, from The Conscious Cook by chef Tal Ronnen, paid off handsomely. I’ve made this soup for a number of holiday...

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  • Meatless Monday: Roasted Cauliflower

    Winter is officially here, at least in my part of the world. I'm watching snow come down as I sit at my laptop. My drafty old house—that will be turning 100 in January—is not all that warm. So it’s a good time to start using the oven to give my house a little warmth boost.

    Cauliflower, a veggie that was once maligned as boring, has enjoyed a renaissance in the past few years. It’s being used as a grain substitute—think cauliflower rice. I’ve also seen ground cauliflower used as the base of a pizza crust.

    I’ll admit that...

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  • Meatless Monday: White Bean/Rosemary Soup

    One of my favorite things about winter is that it’s soup season. I’m not talking about soups of the salty canned variety. I’m talking about slow-simmering homemade soup, the kind that fills your house with the fragrance of comfort.

    As a mostly vegan vegetarian, beans are my staple protein. I love legumes of all types: black, white, pinto, Anasazi, lentils, aduki, split peas—you name it. Of the white variety, cannellini beans are my favorite. They blend well with so many different types of flavors. One of my favorite pairings is white beans and rosemary.

    As it happens, my...

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  • Meatless Monday: Spicy Roasted Butternut Squash Soup

    As the weather cools and the days shorten, warming veggies move front and center. In general, root veggies such as yams, potatoes, onions, beets, turnips, rutabagas, etc. are said to be more grounding than above-ground veggies. Of course, this is not entirely true. Many above-ground veggies ripen in the fall: all types of winter squash and Brussels sprouts, to name a few.

    Over the years, I’ve tried probably at least a half dozen winter squash soup recipes. Some have been simple, for example a savory soup with just four ingredients: butternut squash, yams, miso and water. Others have been...

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  • Meatless Monday: Chickpea Salad

    Back in early November, I wrote about a new delicacy I enjoyed on a meditation retreat last summer: preserved lemon. At the time I promised I’d share a recipe that uses preserved lemon. Today’s the day. In fact, the plate in the photo shows two ways to use preserved lemon. I’ve included both recipes in this post.

    The chickpea salad comes from Spirit Rock Meditation Center. While I don’t know how much of each ingredient they used to make the salad I enjoyed there, I made up my own version using just their ingredient list. Feel free to play...

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