Category Archives: Vegan Recipes

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Notice to Readers: Taking a Hiatus

Photo by Roger Winstead

 

Dear readers:

Have you ever felt so off kilter that you had to put your foot on the brake to stop the world from spinning so fast? I’m in the middle of just this kind of experience, making a conscious effort to SLOW down and unwind from my habitual hectic pace.

As I begin my period of unwinding, I want to check in with loyal fans and new readers to explain why I won’t be generating new content for Sacred & Delicious for the next… let’s say several months. I feel that I need to take a hiatus.

My mother died recently, and the years leading up to her death were challenging for me, as well as for her. Mom had profound dementia along with numerous other health conditions that demanded medical attention and required my support for more than a decade.

Of course, my situation is commonplace. Millions of others around the globe help loved ones as they age.

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Healthy Comfort Food

Comfort food was definitely going to be on our table one night last week, when I was in a bit of a funk. These easy Gluten-Free Vegan Pancakes were calling my name!

 

Truth be told, I was in a funk after meeting my 93-year-old mother at the emergency room because she had gashed a leg during a fall. I dreaded being in a hospital ER during the Covid-19 outbreak here in North Carolina, but no way was I going to let her be in that situation alone. So, I went, wearing a mask and repeating my mantra. Ten days later, her leg is mending well and, happily, I’m still symptom free. I count both of us as among the lucky ones that day.

 

These are certainly perilous time we are living in. No one is immune from the cascading impact of Covid-19, and this is a time for us to be kind to ourselves. I am not suggesting that we stuff our feelings with comfort food. Not at all. I am, however, acknowledging that, besides providing sustenance, food brings us comfort. And, I’m using this recipe today to demonstrate at least one way to succumb to your comfort food cravings deliciously—without undermining your precious health.

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Chocolate Indulgence for Valentine’s Day

Today’s joyful offering is a recipe for vegan and gluten-free Double Chocolate Chip Cookies. With this dish, I offer my salutations to the Goddess of Chocolate and my gratitude to the chocolatiers of yore who infused an ancient pagan holiday with the chocolate tradition!

Who doesn’t love an excuse to revel in Mother Nature’s finest flavor? Whether you prefer extra dark, semi-sweet, or milk chocolate, February 14th gives you full permission to indulge your chocolate fix—yes even on the Ayurvedic path. Made with almond and oat flours, and sweetened with unrefined coconut sugar and dark chocolate chips, these cookies fit my guilt-free version of desserts…when eaten in moderation, of course!

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10 Ways to Celebrate the Healing Power of Spices

Looking for a soup to warm you, body and soul? Then look no further than this Curried Cauliflower Soup, which serves as a great introduction to the healing power of spices.

After a week of frigid weather in North Carolina, we’re definitely craving hot soup for dinner. Although the cherry trees in our neighborhood were already starting to bloom, as they were apparently confused by a few weeks of 65 to 70 degrees!

To many readers, nothing says “hot” quite like “curry,” but if you don’t enjoy heavily spiced foods—because, like me, you avoid cayenne pepper—you may be pleasantly surprised how much you’ll love this cauliflower soup. Why? Because this recipe has built-in flexibility from delicately flavored to spicy hot. Although “curry” usually signals fiery hot, when I cook, I leave the cayenne out altogetherbut you can certainly add as much as you enjoy. A curry is simply any Indian-spiced dish with a mélange of spices that are cooked in water and fat to create a gravy, or in this case, a soup.

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Thanksgiving Sides Your Guests Will Never Forget!

For vegetarians and vegans, Thanksgiving is all about the traditional mouth-watering side dishes, and of course, I’m all about making them as healthy as they are delicious!

 

Today I’ll point to all of my favorite holiday sides and introduce you to a new recipe: Reimagined Green Bean Casserole.

 

When I was young, in the ’50s and ’60s, cooking for convenience was all the rage, and there was no cornucopia of fresh vegetables readily available in grocery stores. I can’t fault my mother for her frozen spinach with canned mushroom soup—though just the thought of it now makes me cringe! Even then, I had no taste for such food. I learned to love vegetables only when I began cooking with my college roommate, Ellen Brock, who grew up picking fresh veggies out of her mother’s garden.

 

But there was nothing wrong with the idea behind my in-laws’ green bean casserole with canned mushroom soup and canned onion rings. The potential is there for a great dish. I invite you to expand your culinary imagination with this recipe.

 

This Reimagined Green Bean Casserole is a vegan and gluten-free dish made with fresh ingredients: green beans, caramelized onions, fresh almond milk (if available), fresh ginger, and shiitake mushrooms

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The Last of the Summer Corn

If you enjoy sweet corn, I promise you’re going to love this new recipe for Vegan (or Vegetarian) Corn Chowder! Yes, I’m not quite done with corn yet, since local markets here in the Carolinas, and many parts of the country, are still featuring organic sweet corn on the cob.

 

This chowder is a perfect dish for these last hot days of summer because, like many summer soups, it’s lovely when served at room temperature, slightly chilled, or, if this is your preference, warmed just enough to take the chill off. However it’s served, this soup starts by being cooked, which honors the Ayurvedic preference of cooked foods over raw.

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Ahh…Sweet Corn!

“As American as apple pie” is the turn of phrase for most anything associated with U.S. culture, but really—if you’re counting by the pound—corn is king! For that reason, and because it’s summer when sweet corn is fresh in local farmers’ markets or ready to pick in your garden, I will offer an easy and delicious vegan corn dish.

 

I’m not talking about just any corn. I’m talking about sweet corn, the delicious corn you can eat on the cob and that, when it’s just been picked or is still reasonably fresh, almost melts in your mouth with natural sweetness.

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Quick Vegan Meals

Now that it’s officially summer, I’ve created a new trio of recipes for you, dear readers: each one easy to make and cooling—or at least balanced—from an Ayurvedic perspective. Because one thing’s for sure: summer invites us all (even working people) to have a little extra time to relax so we can enjoy the balmy breezes or stay cool despite 90-plus degrees as the sun goes down!

 

Vegan Cilantro Coconut Sauce: For starters, let’s begin with cilantro because it is the most cooling of the fresh herbs and serves as an excellent tonic for summer when blended into a sauce. I’ve combined it with coconut cream (or coconut milk, whatever you have available), which is equally cooling and perfect for hot weather.

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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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Spring Side Dishes

As fresh organic asparagus come streaming into our Carolina markets during March and April, they often awaken my creativity, sparking a quest to develop a new recipe for these divine green spears. Today, let me introduce Asparagus with Leeks and Shiitake Mushrooms.

This is a simple dish of steamed asparagus with sautéed leeks and shiitakes. I added the shiitakes because they’re delicious—and also because they’re known to improve immunity.This year our pollen levels have hit record levels, and many people have succumbed to head colds because their immune systems were weakened by allergy season. So, in years to come, I’ll remind readers to pull out this recipe at the beginning of spring!

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