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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: 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, saut…continue reading
  • 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…continue reading
  • 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 t…continue reading

  • 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 …continue reading

  • 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…continue reading

  • 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, orga…continue reading

  • Meatless Monday: Vegetarian Cassoulet

    Try this Hearty Vegetarian Cassoulet for Meatless Monday

    Since I stopped eating meat in 1978, vegetarian cuisine has continuously become more creative and exciting. Turning traditional meat-laden recipes into meat-free meals is part of the fun of vegetarian cooking. As a person who was never a fan of meat, I find vegetarian versions of traditional meaty recipes to feel fresh and complex compared to their heavier counterparts. Without the more asse…continue reading

  • Meatless Monday: Barley-Squash Soup

    Soothing Soup for Meatless Monday

    Okay. I know it’s Tuesday, but yesterday Hugger Mugger was unveiling a newly organized website, so the site was offline at precisely the time I would have posted my Meatless Monday recipe. Even though it’s Tuesday, this recipe will still taste great no matter when you make it.

    Do check out Hugger Mugger’s new website. It’s slick and clean and even easier to navigate than before.

    Here’s yesterday’s post:

  • Meatless Monday: Black Bean Quinoa Soup

    Meatless Monday: Black Bean Quinoa Soup

    I love soup in the wintertime. Slow cooking a pot of soup on the stove seems to warm my drafty, old house. The fragrance lingers for hours afterward. A pot of soup makes more than one meal, relieving the cook of the responsibility of planning and cooking at least one meal later in the week. And the best part: leftovers are even better than when the soup is freshly made, after the flavors have had time to int…continue reading

  • Meatless Monday: Red Velvet Soup

    Red Velvet Soup for Meatless Monday

    The sense of smell is said to be the sense most closely linked to memory. The fragrance of certain foods, along with the taste, can sometimes catapult me to another time and place. Such is the case with today’s recipe.

    I first tasted Red Velvet Soup a few weeks into a 30-day silent Insight Meditation retreat at The Last Resort in Duck Creek, Utah, in the 1990s. Over days and weeks, the relative lack of sensory …continue reading

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