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Recipes Tags: Always gluten-free, Avocado, Salad dressing, vegan

By Lisa, June 21, 2021 Posted in Salads, Sauces, Summer, Vegan Recipes

Fresh Salad Dressings Perk Up an Ordinary Salad

It’s official: summer is here and it’s time to welcome the season with all kinds of salads that sparkle with flavor—once they get a delicious topping like this Easy Avocado Salad Dressing! Yes, there are many commercial salad dressings that will do, but there’s nothing quite like the taste of a fresh dressing you whip up yourself just before eating.

Any simple green salad (like the salad with cucumbers, carrots, and sunflower seeds pictured here) will shine with this garlicky sauce. What about dressing up an ordinary potato salad? Or try this on a black rice salad? Bean salads transform from ho-hum to woo-hoo with this dash of delicious!

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By Lisa, December 29, 2020 Posted in Ayurvedic Recipes, Black-Eyed Peas, Holiday Recipes, Soups

Some Much-Needed Luck for 2021

Today I offer you a different twist on a must-have traditional dish for January 1: Curried Black-Eyed Peas. In the Southern United States, to eat black-eyed peas with greens on New Year’s Day is considered a culinary talisman to bring good luck and good fortune in the coming year. Sadly, the dish is thought to have been brought to the US from West Africa through the slave trade, but it survives today as a symbol of hoped-for fortune and abundance to come—and because it’s delicious.

Although my previous black-eyed pea recipes reflect Southern cooking, I decided to add a new twist to this celebratory dish and offer you a version that reflects traditional Ayurvedic cooking through a mélange of spices. You can decide whether the dish packs a hot punch or is simply flavorful with the artful use of spices.

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Recipes Tags: Always gluten-free, Green Beans, Mushrooms, vegan

By Lisa, November 20, 2019 Posted in Green Beans, Holiday Recipes, Side Dishes, Thanksgiving Recipes

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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By Lisa, December 8, 2021 Posted in Holiday Recipes, Vegan Entrees

An Elegant Vegan Christmas

If you’re a vegan or vegetarian cook who wants to dazzle your holiday guests with an exciting new dish, I have a couple of delicious options for you today: Savory Vegetable Rolls or their variation, Root Vegetable Casserole. I started experimenting last week to create something interesting for our first dinner guests since the beginning of the pandemic. We had all decided having dinner together was worth the small inconvenience of—oy vey!—taking rapid Covid tests. It was, and this entrée was a major hit!

Today’s recipe options demonstrate how you can play with a basic recipe and create a dish that suits your palate and time constraints. For example, you can also create this dish as a layered casserole, which will be easier and faster than making the rolls. The rolls are not difficult, but they do require extra steps.

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Recipes Tags: Always gluten-free, Avocado, Black Beans, Sweet potatoes, vegan

By Lisa, June 23, 2021 Posted in Easy Vegan Meals, Gluten-Free Recipes, Legumes, Vegan Recipes

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 4^th 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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Recipes Tags: Always gluten-free, Black-Eyed Peas, Greens, Sweet potatoes, vegan

By Lisa, December 26, 2022 Posted in Black-Eyed Peas, Greens, Holiday Recipes, Soups, Stews, Vegan Recipes

Black-Eyed Peas Fives Ways for a Lucky 2023

As we turn our attention from Christmas to welcoming the new year, it seems fitting to offer yet another recipe for lucky black-eyed peas. Drumroll please… for African Black-Eyed Pea Stew!

It’s the rich peanut butter and spices that make this African style of cooking black-eyed peas so delicious—though that doesn’t mean spicy hot, at least not when I make it.

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By Lisa, April 18, 2023 Posted in Asparagus, Legumes, Salads, Side Dishes

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.

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Recipes Tags: Always gluten-free, Chickpeas, Stew

By Lisa, February 19, 2021 Posted in Soups, Stews, Vegan Recipes

Vegan Stew for Frigid Nights and Cold Days

In North Carolina, we’re catching the second winter storm to paralyze much of the country this week, but we have been blessed in my house to still have electric power—making it possible to invent this divinely inspired Chickpea Stew with Almond Butter. The first reviews to come in from my husband and friends who received a gift bowl are “Wow!” and “That was really delicious! Do you have a recipe?” Yes, dear ones, I do.

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Recipes Tags: Always gluten-free, Tofu, vegan

By Lisa, April 26, 2022 Posted in Side Dishes, Tofu

Tofu for Brunch, Lunch, or Dinner

Whether you are vegetarian, vegan, or a flexitarian who wants to eat less meat to do your part for the environment, tofu can be surprisingly delicious—as you will learn when you make this recipe for Savory Scrambled Tofu. It’s a perfect dish for any late-morning brunch, lunch, or dinner.

Because tofu is especially easy to work with, I will often add it as the protein alongside a simple vegetable soup, such as my now-famous Asparagus Soup or Carrot Soup with Coconut Milk (Sacred & Delicious page 99). But’s this scrambled tofu is also a lovely brunch centerpiece with a little avocado toast on the side.

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Recipes Tags: Always gluten-free, Carrots, Cucumbers, Vegetarian or Vegan

By Lisa, July 13, 2021 Posted in Sauces, Vegan Recipes, Vegetarian Recipes

What to Do with All Those Cucumbers!

If you’re looking for several ways to use the abundance of cucumbers that recently burst forth in your garden or arrived fresh from a farm in your produce box, I’ve got some quick and easy recipes for you.

Let’s start with this Carrot and Cucumber Salad. You could eat the carrots and cucumbers raw, as you might expect, but instead I cooked them, Asian style, for just a few minutes. Add salt, fresh mint, cilantro, and lime—and voila—culinary delight! Not only are the cucumbers delicious when cooked, but they are also easier to digest.

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Related Topics:

Fresh Salad Dressings Perk Up an Ordinary Salad

Some Much-Needed Luck for 2021

Thanksgiving Sides Your Guests Will Never Forget!

An Elegant Vegan Christmas

Potluck Picnics (and Some Good News about Lectins)

Black-Eyed Peas Fives Ways for a Lucky 2023

Easy Spring Salads that Transition to Summer

Vegan Stew for Frigid Nights and Cold Days

Tofu for Brunch, Lunch, or Dinner

What to Do with All Those Cucumbers!