Take 20% off all Mat Bags & Carriers | Code: CARRYME20

Never miss out!

Connect and be the first to hear about our new products, specials, and other useful yoga information!

No thanks, Continue to HuggerMugger


  • Meatless Monday: Cauliflower Steak

    When I was growing up, the rare occasions when we would have steak were always cause for celebration. My Depression-era parents rarely sprung for expensive cuts of meat, but when they did it was always noted and appreciated. By everyone except me. I couldn’t figure out what the big deal was. I didn’t care much for any kind of meat, but I really couldn’t stand steak. Nothing about it was appealing—the heaviness, the texture, the aggressiveness of the flavor. The fact that it was a big deal in my family made me feel clueless, but I couldn’t argue with my...

    read more
  • Meatless Monday: Thai Fried Rice

    A few weeks ago when I was about to have a medical procedure, one of my yoga students brought me a thoughtful gift: a container of Thai-style peanut soup. The soup was very simple—peanut butter, scallions and tofu with a variety of spices. It hit the spot. One of the evenings that I enjoyed her soup, I decided to beef up the meal—not literally, of course—by making a grain/veggie accompaniment. I went to a trusted resource for world veggie cuisine: Sundays at Moosewood Restaurant. At 736 pages, this cookbook features cuisine from countries as diverse as Scandinavia and Ethiopia. Everything...

    read more
  • Meatless Monday: Veggies with Carrot, Ginger, Tahini Sauce

      In the late 1980s, when I first went vegan, resources were few and far between. There were few cookbooks, and no worldwide web to find new recipes. There were certainly no vegan convenience foods outside of frozen or canned vegetables. Oh, those primitive days … At the time, I’d been vegetarian for about 10 years, so I was used to cooking without meat. But most meals I made back then were heavy on the dairy. After I started experiencing congestion from all that dairy, I decided to go vegan. (About 15 years ago, I added occasional eggs and a small amount...

    read more
  • Meatless Monday: Quinoa, Cauliflower & Greens

    I took some time off from cooking in the past couple weeks due to a minor medical issue. While it was nice to have my partner take care of meals, I began to miss making my own. Nothing is as fresh as one’s own cooking. Also, I truly love researching recipes and working with food. I found myself craving a veggie bowl. After some research, I found one that features the perfect combination of veggies, protein and a forward flavor. Plus, it comes from Vegan Richa’s blog site. (Vegan Richa’s Indian Kitchen is a new favorite cookbook for me.) I like to do at least...

    read more
  • Meatless Monday: Quinoa Veggie Bowl with Avocado Sauce

    The vegan bowls just keep coming. And why not? This, along with the other bowls I've shared in the past few months, is a complete meal. I love having a variety of flavors and textures all in one bowl. This one-dish wonder fulfills my intention for every meal to be at least half veggie and half protein. The avocado sauce is refreshing and adds a nice kick. This particular bowl took three pans to make—a medium sauce pan for the quinoa, a cast-iron sauté pan for the chickpeas and a flat roasting pan for the veggies. The original recipe from Avocado Pesto calls for...

    read more
  • 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...

    read more
  • Meatless Monday: Greens and Cauliflower Indian Style

    As spring arrives—in fits and starts—my cravings turn to lighter fare. Just a few weeks ago, homey, baked dishes attracted me. Now, I’m craving sautés and salads. This week’s recipe, which features cruciferous cauliflower and peppery watercress, comes from The New Vegetarian Cooking for Everyone by Deborah Madison. The ingredient list may look long, but the recipe is easy to assemble. When I make a stir-fry or sauté, I like to get all my veggie chopping done in advance, so that when it comes time to cook, everything is ready to go. When a recipe contains a spices that will...

    read more
  • Meatless Monday: Spicy, Roasted Cauliflower

    I’ve been attempting to increase the number of cruciferous veggies in my diet. In the process, I’ve fallen in love all over again. Ever since I was old enough to appreciate food that wasn’t chips or sweets, broccoli, cauliflower and the like have been favorites. Cruciferous veggies are nutritional powerhouses. Broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy contain vitamins, minerals, fiber and phytochemicals. Studies show that eating as few as three servings a week can reduce the risk of cancer. A doctor I’ve seen recently, Dr. Ana Maria Lopez, suggests that veggies occupy half your plate at every...

    read more
  • Meatless Monday: Simple Cauliflower Rice

    In the past few months, I've occasionally written about cauliflower's new status as a healthy staple. Its mild flavor makes it a chameleon, pairing nicely with a variety of other ingredients for healthy, satisfying fare. Cauliflower comes from the cruciferous family. Members of the cabbage family--Brussels sprouts, kale, broccoli, arugula--are widely known to be crucifers. What you may not know is that turnips, rutabagas, horseradish and mustard seeds are also part of the family. These veggies and spices are nutrient superstars. There's no other veggie family that's as high in vitamin A carotenoids, vitamin C, folic acid, and fiber. In...

    read more
  • Meatless Monday: Cauliflower-Yam Gratin

    Time for another warming recipe! I’m still looking through my new cookbook, Meatless, for quick, easy, warming vegetarian fare. Because I’m especially enamored of brassicas these days, I chose to try this cauliflower-yam gratin. It’s a great combination. Sweet yams are the perfect foil for cruciferous veggies. This recipe uses culinary sage both in the sauce and as a garnish. Sage may be one of my favorite plants. I have a huge mass of it in my back yard that gets little water in the summer and just keeps spreading. It’s the ultimate high-desert herb. For this recipe, I cleared...

    read more

1-10 of 14

  1. 1
  2. 2