Category Archives: Vegan Recipes

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Creamy Broccoli Soup for a Vegetarian Valentine’s Day

If you’re still pondering what to make on Valentine’s Day to balance the chocolate you’re planning to devour, consider this creamy broccoli and sweet potato soup recipe that I created just for you, dear readers! This recipe was born of a desire to take broccoli soup to an unexpected place after finding nothing but broccoli-cheese soup on restaurant menus for decades! And it fits nicely into the niche of hearty soups that can serve as a one-dish meal for busy cooks, with red lentils serving as a protein base.

I use fresh almond milk made in our Vitamix to make it “creamy,” but, of course, you can use

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Healthy Comfort Food

If  you love sweet potatoes, I have good news for you, along with an easy and oh-so-delicious Southern-style recipe!

In case you’ve been following my blog and wonder why I cook with so many sweet potatoes, here’s one reason why: according to Ayurveda, sweet potatoes are one of the best foods for grounding vata — that light, airy, buzzing energy that you feel when life is moving just a little too fast.

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Seven-Minute Sides: Mild Curry Leaf Chutney

Photo by Roger Winstead

 

This curry leaf and cilantro chutney recipe comes from Vaidya Smita Naram.  She whipped up this lovely sauce in our Vitamix in about 5 minutes while recently staying in our home.  My husband, Tom, and I happily poured it over mung bean “burgers” I had made for dinner.  A few days later I prepared another cup of the chutney, which we used to top off savory chickpea pancakes that Dr. Smita showed me how to make a half-hour before we drove her to the airport for her flight home to Mumbai, India.

Chutneys are relishes or sauces that are staples in Indian cuisine. They are also used in Ayurvedic cooking when freshly made. There are innumerable kinds of chutneys — some chunky, others that are more like a paste, and liquid sauces.  Chutneys have a reputation for being amazingly hot to the tongue because most Indian cooks spike their chutneys with chilies. Not so with this recipe!  Authentic Ayurvedic cuisine avoids the use of chilies except for people who are predominantly kapha types. Nonetheless, this chutney is guaranteed to add a bolt of flavor to any dish along with potent healing power.

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Warm Up with Winter Soups and Diverse Spices

Baby, it’s cold outside for Southerners — and it’s the perfect time for cooking something hot and hearty like a flavorful Italian bean soup with greens and sun-dried tomatoes. Twenty-eight degrees and freezing rain pelted the Raleigh/Durham area and much of the East Coast Friday, and it’s snowing again today as I write. No complaints here, though. Grateful for our good fortune to still have power, I have taken pleasure in creating an updated version of a familiar bean soup.

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Black-Eyed Pea Salad

Here’s an easy-to-make, completely satisfying vegan Black-Eyed Pea Salad. Quick, delicious and healthy to boot.

Black-eyed peas are especially appreciated by vegan and vegetarian cooks because the peas will be tender after boiling in about 30 minutes, unlike harder beans such as black beans and chick peas that take an hour or more to cook in a regular pot. With black-eyed peas you’ll have a protein-rich main dish that you can build a summer meal around with very little labor—a gift to the cook on a hot summer night.

If you’re too hungry to wait for the black-eyed peas to cool, no problem! This quintessential Southern food is equally appealing when eaten warm after it’s just been cooked. Once the salad is chilled, it’s an ideal dish to serve at your 4th of July picnic.

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Welcome Spring with Asparagus Soup

Magnificent spring! O, how we welcome your abundant blessings! For my toast to spring I offer you, dear readers, this easy asparagus soup recipe, a sneak-peek from Sacred & Delicious: A Modern Ayurvedic Cookbook.  It’s still cool enough during these early spring nights to enjoy the warmth of  a delicate vegetable soup, though this is one of the few vegetable soups that I also enjoy at room temperature on a warm day.

When I initially crafted this recipe, my intention was to make a creamy soup, but the asparagus smelled so good before I added milk that I served it dairy-free and have ever since.  If you love dairy and are able to digest it, you can certainly add some real cream, say 1/4 to 1/2 a cup. Or add a swirl of whole coconut milk for a sensual flourish when you serve the dish to your grateful guests.

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Gluten-Free & Guilt-Free Cookies

Nothing pleases better than a batch of chocolate chip cookies but there is one requirement—they have to be yummy, even when they’re gluten-free!  This recipe is also egg- and dairy-free. Switch from ghee to coconut oil and you’ll have a batch of vegan cookies.

Whenever I develop dessert recipes, I always have a health goal in mind: minimize the damage! While many people can eat sweets without a problem, I easily get the sugar blues so I avoid super-sweet renditions of favorite comfort foods. Even so, I get rave reviews when I serve these cookies, but you can add more sugar if you like!

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Dressing Up Humble Red Cabbage

I usually have a plan for dinner. After all, I’m a Virgo with four planets in Virgo. We tend to details. But I didn’t have a plan last night, and when I got home at 6 p.m., ready to hunker down for a Carolina ice storm, what I really wanted to do was work out before cooking. So I quickly wrapped up some sweet potatoes and put them in the oven to bake, postponing my thoughts about the rest of the menu. Thirty minutes later I was finally ready to cook, but my menu was still an empty page.

As resourceful (or sometimes desperate) cooks often do, I opened the refrigerator door looking for inspiration.  The red cabbage that had been ignored for a few days was calling my name. My first thought was to make a quick stir-fry, using cabbage as the focus since I

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