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Whether youâre vegan, vegetarian, or an omnivore, itâs always essential to have a few quick-and-easy veggie side dishes in your repertoire â like these yummy SautĂ©ed Carrots and Parsnips. Your busy holiday cooking can be more easeful with quick sides at the ready.
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If you want to make a dish that will win enthusiastic applause from your family and guests during these holidays, look no further than this colorful plate of Roasted Butternut Squash with Greens. Foodies of every persuasionâregardless of food preferences and sensitivitiesâwill ooh and aah when they taste this exquisite special-occasion dish (even if I do say so myself! After all, it was a gift to me from Annapurna, the goddess of food.)
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This Simple Chickpea Salad is not only delicious and easy, but will also wow everyone this Memorial Day, from omnivores to vegans to gluten-free diners. I will take this holiday prelude as an opportunity to remind my omnivorous readers how thoughtful it is to provide a vegan protein when youâre serving a group of partiers with diverse dietary needs.
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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 â that light, airy, buzzing energy that you feel when life is moving just a little too fast.
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If you enjoy sweet corn, I promise youâre going to love this new recipe for Vegan (or Vegetarian) Corn Chowder! Yes, Iâm 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, itâs lovely when served at room temperature, slightly chilled, or, if this is your preference, warmed just enough to take the chill off. However itâs served, this soup starts by being cooked, which honors the Ayurvedic preference of cooked foods over raw.
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If youâve ever enjoyed the subtly sweet and oh-so-mildly spiced Indian dish known as Malai Kofta, your tastebuds will experience a similar ecstasy when they meet this dish that I offer you todayâMethi Malai. This sumptuous side dish, which is perfect for spring, can be served alone or over some basmati rice.
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If you love your greens, you will love this pot (or pan) of Cooked Greens with Figs because it brings together so many yummy flavors. When tastes that are bitter, sweet, and a little pungent are combined in a dish, itâs going to be more exciting to your tongue!
You can use any of your favorite greens, and they are so easy to make. I started by caramelizing a Vidalia onion, but if youâre in a rush, you could skip this flavor enhancer. I love the unique flavor of collards, but it can take a lot of time to chop enough to fill a pot. So instead, I used about 12 good-sized collard leaves and a pound of baby spinach.
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Todayâs 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 doesnât love an excuse to revel in Mother Natureâs finest flavor? Whether you prefer extra dark, semi-sweet, or milk chocolate, February 14th gives you full permission to indulge your chocolate fixâyes 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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For vegetarians and vegans, Thanksgiving is all about the traditional mouth-watering side dishes, and of course, Iâm all about making them as healthy as they are delicious!
Today Iâll 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 â50s and â60s, cooking for convenience was all the rage, and there was no cornucopia of fresh vegetables readily available in grocery stores. I canât fault my mother for her frozen spinach with canned mushroom soupâthough 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 motherâs 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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Happy spring, dear readers, and welcome again to the organic asparagus that can be found in abundance in March and Aprilâin grocery stores, if not in your garden! My annual recipe addition to welcome spring always centers around asparagus, and this yearâs installment includes a simple and delicious sauce for grilled or pan-seared asparagus. Itâs perfect with any meal and ideal for Passover. The best part is that itâs fast, easy, and delicious! It’s also vegan and gluten-free.
I made the sauce with blanched almonds, as these are the preferred nuts, according to Ayurveda. They are lighter and easier
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