3 tablespoons extra virgin olive oil
2 tablespoons nondairy butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 teaspoon salt
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
salt and pepper to taste
1/2 cup chopped cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
Heat oil with butter in a large heavy pot over medium heat until foam subsides.
Cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper.
Cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, about 1 hour.
Stir in lemon juice and season with salt and pepper.
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.
Note: Soup, without cilantro oil, can be made 3 days ahead and chilled.
1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices non-dairy provolone or mozzarella cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup vegan mayonnaise
2 pepperoncini peppers, from a jar, thinly sliced
Position oven rack six inches from the heat source and preheat broiler on high.
Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange slices on foil-lined pan.
Broil eggplant until browned and soft, about 4 minutes.
Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.
Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.
Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce.
Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll.
Close the sandwiches and serve immediately.
Note: Makes 4 sandwiches
1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom cap
1/2 small zucchini
1 small shallot, finely diced
1/4 teaspoon crushed red pepper
1 cup cooked quinoa
3/4 cup dried breadcrumbs
1 1/2 teaspoons fresh lemon juice
4 sandwich rolls, split, toasted
Guacamole, sliced tomatoes, and sprouts (optional)
Preheat oven to 350°
Prick sweet potato all over with a fork, rub with 1 tablespoon oil, then season with salt and pepper.
Roast directly on oven rack until tender, 30-45 minutes. Cool.
Remove and discard skin , mash flesh with a fork. Set aside.
Remove stem from mushroom, discard.
Pulse cap in food processor until finely chopped.
Coarsely grate zucchini on large holes of a box grater.
Place in a kitchen towel, squeeze out excess liquid.
Heat 1 tablespoon oil in a medium skillet over medium-low heat.
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes.
Add mushroom and zucchini, cook, stirring occasionally, until vegetables begin to release their juice, approximately 2 – 4 minutes.
Transfer to a large bowl.
Mix in quinoa. Season with salt and pepper. Let cool.
Add breadcrumbs, lemon juice, and 1/4 cup reserved mashed sweet potato to quinoa mixture. Mix well.
Taste and adjust seasoning.
If mixture is too loose, add more mashed sweet potato to bind.
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands.
Heat 2 tablespoons oil in a medium skillet over medium heat.
Cook 2 patties until golden brown, approximately 2 – 4 minutes per side.
Season with salt and pepper.
Repeat with remaining 2 tablespoons oil and 2 patties.
Place patties on toasted sandwich rolls.
Add guacamole, sliced tomatoes and sprouts (optional)
2 pounds fresh green beans, trimmed
1/4 cup extra-virgin olive oil
1 1/2 cups chopped onions
1 tablespoon minced garlic
28 ounce can diced tomatoes with juice
2 tablespoons fresh oregano, minced, or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Rinse the green beans in cold water.
Heat oil in a large pot over medium-high heat.
Add onions and garlic, cook until onions are soft.
Add green beans, tomatoes, oregano, salt and pepper.
Bring to a boil.
Reduce heat to simmer, cover pot and cook 1 hour, stirring once or twice.
3 pounds cooking apples, unpeeled, not cored and cut into quarters
1/2 to 3/4 cup apple cider or apple juice
1 cinnamon stick
In a large saucepan, place apples, apple cider or apple juice and cinnamon stick.
Cover and simmer, stirring often, over medium-low heat until soft, but not mushy, about 20 minutes.
Remove from heat and let cool.
Using a food mill, placing it over a large bowl, pour apple mixture (remove cinnamon stick) into the food mill and process.
Serves 4 to 6
Note: Use a combination of sweet-tart apples like Gala, Fuji, Jonagold, McIntosh, Golden Delicious for a great tasting sauce.
2 tablespoons plain yogurt, or plain non-dairy yogurt
1 tablespoon shelled raw pistachios or raw cashews, finely chopped
1 tablespoon green tea, steeped and cooled to room temperature
1 tablespoon green onion, thinly sliced
1 teaspoon parsley, finely chopped
1 teaspoon red wine or balsamic vinegar
1/2 teaspoon garlic, minced
Salt and freshly ground black pepper
3/4 cup frozen, shelled edamame
1/2 cup celery, thinly sliced
1/3 cup marinated artichoke hearts, chopped
1/4 cup radishes, thinly sliced
In a small bowl stir yogurt, pistachios, tea, onion, parsley, vinegar, and garlic.
Season to taste with salt and pepper.
Defrost edamame in microwave according to package directions.
Cool to room temperature.
In a medium-size bowl, toss edamame, celery, artichoke hearts, and radishes with dressing.
2 cups (10 1/2 ounces) frozen strawberries
2 frozen sliced bananas
4 tablespoons acai powder
1 cup unsweetened almond milk, or any other non-dairy milk
2 tablespoons nut or seed butter
1/2 to 1 tablespoon honey or agave nectar
Honey or agave nectar, to taste
Fresh fruit, sliced
Unsweetened coconut flakes, optional
Dried goji berries, dried cranberries, dried cherries, optional
Chia or hemp seeds, optional
Using a high-powered blender, blend the frozen fruits, acai powder, almond milk, nut or seed butter and honey or agave nectar.
Blend until creamy and smooth, adding more almond milk as needed to keep blender running.
Consistency should be thicker than a smoothie.
Spoon acai mixture into bowls.
Top with sliced fruit and optional toppings, if using.
I am a child of the earth. I am connected to all life; to animals, to trees, to rivers, to seas. We tread lightly upon the earth.
May we all support life in all the choices we make and then all of our lives will be worth supporting.
This collection of vegan/vegetarian recipes began, when students in our yoga life training programs asked for help in changing their diets to a more healthy, caring one.
Eating with compassion is the ultimate display of our powers to rule over our senses, to exercise our ability to identify with other creatures, and to sacrifice our pleasures to support life in one another.
Knowledge is a key component in maintaining a healthy diet. Make sure the foods you are eating promote good health.
Whether we are in a yoga training program or not, we all can benefit from these recipes. Our goal is to live the best, most caring, life we can!
4 cups vegetable broth
4 cups tomato juice
1 can (28 oz.) organic diced tomatoes, undrained
2 medium carrots, sliced
2 medium celery stalks, diced
1 medium onion, diced
1 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried
2 garlic cloves, finely diced
1 1/2 cups uncooked rotini pasta
Shredded vegan Parmesan cheese, if desired
In 4- to 5-quart slow cooker, mix all ingredients, except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in pasta.
Increase heat setting to High.
Cover and cook 15 to 20 minutes longer or until pasta is tender.
Sprinkle each serving with cheese.
Portobello mushroom caps, sliced
1/4 cup extra virgin olive oil
Organic No-Salt seasoning blend
Lime or lemon to squeeze over mushrooms while grilling
Salsa (store bought or See Note)
Radishes, thinly sliced,
Leftover grilled vegetables (if desired)
Fire up the grill.
Toss mushroom slices in oil and seasoning blend.
Place mushroom slices on grill pan.
Grill 3 minutes.
Squeeze lime or lemon over slices.
Sprinkle with salt.
Turn slices over.
Grill another 1 to 2 minutes.
Squeeze more lime or lemon juice over slices.
Sprinkle with salt.
Heat tortillas on grill while mushrooms are finishing grilling, until warm.
Remove tortillas from grill.
Place some mushroom slices, leftover grilled vegetables (if desired) on tortilla.
Top with salsa and sliced radishes.
Serves 2 generously
Note: Spicy Tomato Salsa