Warm Salads to Support Digestion
This Warm Lentil Salad is an ideal dish to help you adjust to the roller-coaster temperatures that tend to rise and fall multiple times during the autumn season.
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Easy Spring Salads that Transition to Summer
Honoring the abundance of asparagus with a new recipe each spring is a Sacred & Delicious blog tradition—and today I offer you a flavorful and colorful White Bean and Asparagus Salad. As with many of my recent recipes, this recipe is open to variation. (See my postscript below if you’re looking for more asparagus recipes.)
Here are some easy variations you can make to this recipe:
- For readers who shy away from beans, you can switch out the beans with quinoa or rice and still have a tempting dish.
- Serve it as a side dish with a bowl of soup for a complete meal, or just eat lots of bean salad! I suggest either my recent recipe for Sweet Potato and Spinach Soup or my favorite summer Carrot Soup, which you can find in Sacred & Delicious: A Modern Ayurvedic Cookbook.
- If you don’t like cilantro, the salad will be equally delicious with fresh basil or dill.
- Adding mint made the dish sing for me but the recipe still works well without it.
- If you avoid garlic, substitute fresh ginger.
- Serve it warm or cooled, whatever suits your taste—though I think it’s best when just a little warm or room temperature.
Delicious Vegan Protein
If you want something that’s completely satisfying for lunch or dinner, try these extra-special Chickpea Patties. You may find that two or even one of them are all you need to feel deliciously sated, though you may want a vegetable side dish for a more well-rounded meal.
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Reviving Low-Budget Meals
Saturday’s warning of snow and ice overnight in central North Carolina prompted me to create a new hearty winter soup—Cannellini Cabbage Soup—for all of us to enjoy during the cold months of January and February. It’s substantial enough to serve as a one-pot meal, although it would be happy to be served over a favorite grain and to share the stage with some warm cornbread just out of the oven.
As the price of food has risen precipitously over the past year, eating vegan and vegetarian meals is not only a healthy choice but also great for your family budget.
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Potluck Picnics (and Some Good News about Lectins)
Earlier this week I began talking about summer salads, and today I offer you this Black Bean Salad with Avocado Dressing for your July 4th celebration and for ongoing summer picnics and potluck events.
In the past my go-to veggies to accompany most any black bean dish would have been red bell peppers and tomatoes, but now I find myself looking for something different.
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30-Minute Meals
If you’re wondering about how to keep your new year’s resolution about healthier eating without adding extra time to your day, you’ll want to try this easy and flexible recipe for Red-Lentil Soup with Vegetables.
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Best Veggie Burgers!
If you like a good veggie burger, I’m betting you’ll love this fresh Vegan Black Bean & Sweet Potato Patties recipe for Memorial Day festivities! It’s easy, it’s delicious (of course!) and it’s perfect for casual entertaining during these summer months.
I haven’t had a real hamburger in about thirty years, and I’ve never truly missed them. However, I do occasionally crave that classic American experience of biting into a bun with a mound of protein, mustard and ketchup! A freshly made veggie burger will more than suffice.
Today’s recipe was inspired by delicious burgers Tom and I ate at The Present Moment Café in St. Augustine, Florida during an anniversary weekend. The chef may not be familiar with Ayurvedic cuisine, but it was nonetheless brilliant to pair hard-to-digest black beans with soft and grounding sweet potatoes. I’ve added garlic powder, gluten-free asafetida, and cumin to aid digestion.
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Introducing Kokum with a Vegan White Bean Soup
It’s bitter cold in North Carolina and across much of the country as I write this blog—a perfect time for a wintry Vegan White Bean Soup. I’ve seasoned it with kokum as a way to introduce this fruit that is unfamiliar to most Americans, although it has been used in Ayurvedic cooking for millennia.
Dried kokum (also known as whole garcinia fruit or mangostein) is used in Indian cooking because of its sour taste. What makes kokum unusual is that, unlike other sour foods—lemon, lime, vinegar, tomato—kokum does not increase pitta’s fiery nature. If you have pitta problems and eat too much of these other sour foods, you can set yourself up for a lot of pitta maladies. These include acid indigestion and acid reflux as well as skin problems, headaches, and
PrintPost Halloween Detox
Mung Bean Soup for a Post-Halloween Detox!
2022 Update
I first wrote this recipe for a slow cooker because that’s most convenient cooking mode for many cooks who work outside the home. That was before the advent of the Instant Pot, which can also be scheduled to cook before you get home. I’ve switched to cooking mung soup in my Instant Pot on the “chili/beans” setting. Or in my traditional pressure cooker, which I’m equally comfortable using. Tip: I haven’t tried cooking beans in the slow cooker mode in the Instant Pot, as one friend told me that she found it less than satisfactory. We want our beans well cooked for ease of digestion! Also, pressure cooking has been found to be the most effective way of neutralizing lectins when cooking beans.
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Cannellini Summertime
A few days ago my husband, Tom, walked into the kitchen and asked if we had any white beans. I thought What on earth for? and then, more politely, asked, “Why?”
“Thought I’d make some white bean hummus.” He smiled and assured me he’d get it started after golf, despite a 2:00 p.m. tee time. Although he has created some great dishes, this was not going to happen, I knew.
I said, “What if I make it instead?” Ask and ye shall receive! I must say, though, that it
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