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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: 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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  • Meatless Monday: Spicy Yam Quesadillas

    When I was a kid, grilled cheese was my favorite meal. I never liked meat, so it was always a relief when my mother would serve the traditional grilled cheese and tomato soup lunch. It meant no bologna, salami or braunschweiger (you don’t want to know), at least for a day. I still indulge in a grilled cheese sandwich every once in a while, but I really enjoy the much less cheesy Mexican version—quesadillas. I don’t eat much cheese. When I do it’s sheep or goat cheese. Quesadillas need only a small amount of cheese, just enough to hold the...

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  • Meatless Monday: White Bean and Kale Pizza

    Back when I waited tables in a pizza place, we prided ourselves on the variety of pizzas we could provide our loyal customers. We had an inordinate number of topping choices to sprinkle over the spicy sauce and mozzarella, and a choice of thick or super-thick crust. (Thin crust wasn’t a thing in the ’70s.) But things have changed in the pizza world. Since then pizza has broken out of the tomato sauce and mozzarella box. The most adventuresome pizza I’ve tried so far uses no sauce or cheese at all. Recently, I put together a pizza with a very...

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  • Meatless Monday: Udon Noodles with Asparagus

    Now that asparagus is in season, it’s easy to find both commercial and organic varieties. Be sure to take advantage of this while it’s easy to get. Today’s Meatless Monday recipe is based on a longtime favorite of mine that I got from the April 1994 issue of Vegetarian Times. Over the years I’ve made a few tweaks to the original recipe. For example, in the 1990s, Vegetarian Times went through a period of using little to no fat—healthy or otherwise—in their recipes. The two teaspoons of oil they recommend for this recipe is not nearly enough so I increased...

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  • Meatless Monday: Lima Beans with Olives and Peppers

    Lima beans had an infamous reputation when I was growing up. One of my siblings hated them more than pretty much anything. (My personal nemesis was Spam, a delicacy I still can’t stand the smell of.) Even now, although her tastes have widened considerably, she still doesn’t think much of limas. I happen to like them though. And I recently discovered an heirloom variety, Christmas Limas, that are big, buttery and beautiful. They are marbled red-brown and white, and unlike some other legumes that are marbled only when dry, they retain some of their mottled appearance even after cooking. This...

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  • Meatless Monday: Sautéed Brussels Sprouts and Cashews

    Brussels sprouts are among my fave veggies. They are often considered fall and winter vegetables. But there’s no reason we can’t have one last hurrah with them in the springtime as they fade from the produce shelves. As part of the brassica family, which also includes kale, cabbage, bok choy, broccoli and cauliflower, Brussels sprouts are anti-cancer and anti-inflammatory. They’re also loaded with fiber. Even veggies, such as root vegetables, that are associated with winter can be lightened in the cooking. Sautéing and stir-frying are great, quick ways to make winter veggies feel and taste like spring. Today’s Meatless Monday...

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  • Meatless Monday: Caramelized Onion Pizza

    When I was in college at Indiana University I paid my tuition and rent working a couple nights a week at a legendary pizza place, Mother Bear’s Pizza Barn. (This was back in the days when tuition and rent were much more reasonable than they are today.) Mother Bear’s was a great place to work. The pizza was good, the tips were decent (for a college town) and best of all, my fellow employees were a blast to work with. Back then, the trendiest pizzas were thick-crusted and loaded with lots of ingredients. Deep dish, “Sicilian-style” pizzas were a specialty...

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