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Favorite Recipes

Food choices are an important part of the yogic path. We love sattvic, vegetarian recipes that support our practice.

  • Meatless Monday: Protein Power Quinoa Salad

    Last week, I published a recipe for a quinoa roasted veggie bowl for Meatless Monday. In the description of the recipe, I mentioned that the recipe I found online yielded a whole lot more quinoa than was needed for the bowls. The excess quinoa from that recipe was more than enough for another few meals, so I searched my cookbooks for another recipe that would accommodate all that extra grain. This tasty, well-balanced, protein-rich recipe is what I settled on. My partner and I enjoyed three meals from this salad. Unlike pasta salads, where the pasta soaks up the dressing, resulting in a...

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  • Meatless Monday: Quinoa Roasted Veggie Bowl

    Roasted veggies are just so good. They don’t take a whole lot of time to prepare and cook, and they’re really flavorful. Roasting seems to concentrate their flavors. I made this recipe for my partner and me. As much as I love roasted veggies, they don’t work all that well as leftovers. So I chopped enough veggies for four servings, using the measurements below. Then I tossed all the veggies together and roasted half of them the first day. This made plenty of veggies for both of us. The next day, the bowls took very little time to prepare because my...

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  • Meatless Monday: Roasted Veggie, Hummus, Mustard Bowl

    I seem to be on a roll with the bowl thing. I’ve always loved one-dish meals, but I have a big crush on the concept of arranging different ingredients in a bowl, each with its own special section. It’s aesthetically pleasing and makes for a well-balanced meal. I found this recipe on The Taste Space. I customized it a bit, using broccoli in addition to the cauliflower (including the broccoli stems). Also, on the second day—because this recipe makes enough for two people for two days—I substituted kale for the spinach. Because I could see that this was going to...

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  • Meatless Monday: Pesto-Quinoa Bowl

    I’ve enjoyed making one-dish meals for years. Soups, stews, meal salads, grains and beans, and the like have been staples in my diet. In the past few years, bowls have become a thing. Bowls are basically one-dish meals that combine grains, protein and veggies. You can find tons of recipes for vegetarian and vegan bowls online these days. I found the bowl I’m sharing in this post on a site called namely marly. I made a few modifications, for example, using fresh peas instead of frozen. It’s much more labor intensive to pull the peas out of their pods than...

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  • Meatless Monday: Chameleon Tortillas

    I love spending an hour or two in the kitchen making food from scratch. But weeknights don’t usually afford me—or most people—that kind of time. So I like having a menu or two in my back pocket that I can whip up in 20-30 minutes. I got the idea for what I call “Chameleon Tortillas” while on a 30-day silent retreat at The Last Resort in Duck Creek, Utah. The retreat chef, Abhilasha Keays, invented this one-dish meal. They are chameleonic because you can add lots of different ingredient combinations to the basic tortillas to make different meals. One thing...

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  • Meatless Monday: Sorghum and Arugula Bowl

    Thirty years ago, when I first stopped eating meat, brown rice was the go-to grain. A few others, such as millet, bulghur, couscous and buckwheat appeared in occasional recipes, but brown rice—short-, medium- and long-grain—was ubiquitous. In recent years, while different types of rice are still an important source of complex carbs, the whole grain field has blown open. Recently, I came across some recipes that used sorghum, a gluten-free ancient grain that originated in India. Curious to try it, I started with this recipe for a sorghum bowl that I found online at The Healthy Apple. The recipe’s author...

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  • Meatless Monday: Black Bean Polenta Cakes

    Most of the time, life necessitates that I make quick meals. But once in a while, I have a few hours to try something that takes some time. I saw this recipe in Forks Over Knives magazine, an offshoot of the documentary of the same name. When I saw the photo of these little polenta cakes, I knew I had to try them, although I was a bit apprehensive when I read the subhead, “Ready in 2 hours and 15 minutes.” But as I read the recipe I realized that much of that time is inactive, for example, waiting an...

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  • Meatless Monday: Herbed Farro with Asparagus

    Everything tastes better when you eat it outdoors. Whether you’re coming back to camp after a day of hiking or gathering with friends at a picnic site, dining in the great outdoors is somehow festive. A few weeks ago, I was invited to a potluck picnic. Picnics can be tricky because food often sits out for a period of time. I like to bring food that tastes good at “room” temperature. As a vegetarian, I never know if others will bring substantial meatless dishes—or any meatless dishes. So I bring a dish that, on its own, will satisfy my nutritional needs in...

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  • Meatless Monday: Savory Yam Pancakes

    A couple weeks ago, I posted a recipe for Yam Quesadillas. While they were absolutely excellent, after I’d used up my tortillas, I still had a lot of the filling left—three cups. Rather than buying more tortillas and continuing on the quesadilla track, I decided to try making yam pancakes with the remainder of the filling. I’ve made potato pancakes in the past, but hadn’t ever tried yam pancakes. The results were wonderful. Based on traditional yam pancake recipes, I simply added two eggs and 2/3 cup of flour to the quesadilla filling. You may want to experiment a bit...

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  • Meatless Monday: Easy-Peasy 5-Minute Butter Beans

    I’m currently on deadline for an article I write every year for the Telluride Bluegrass Festival. Last evening, after furiously writing all weekend, I needed a quick and easy dinner of food I already had on hand. There was some fresh broccoli in the fridge, which gave me a taste for roasted broccoli. (It’s basically the same preparation as the roasted romanesco I posted a while back, except that you can just chop it into florets. Peel and chop the main stems if you like. They’re very sweet). I also wanted to add a bit of protein to the meal...

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