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Versatile Vegan Appetizers

I’m excited to roll out two vegan and gluten-free appetizer recipes today—a Sweet Potato Cashew Dip and a Mushroom PĆ¢tĆ©. You will no longer miss the traditional cheese ball once you have some delicious replacement treats!

Both of these dishes work perfectly as a dip for raw or roasted vegetables or a spread for crackers or bread. But don’t stop there! These versatile appetizers can also play a bigger role at your holiday table when you serve either or both as a side dish.

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Sacred & Delicious Update

Dear Friends,

 

In case you’re wondering if I fell off the planet, I’m writing with a quick update to explain why you haven’t heard from me.

While on a beach vacation with my husband and step-daughter in July—totally social distanced, of course—I took a bad fall and fractured my wrist. It was a major big OWIE! Happily, the fracture healed, but it triggered a rare response known as complex regional pain syndrome and, alternatively, reflex sympathetic dystrophy. Medical experts believe that this is a response from the sympathetic nervous system.

I’m still unable to use my left hand, which has become quite stiff, particularly in the fingers. So, rather than dreaming up and testing new recipes, I’m focused for hours a day on rehabilitating my hand. This was a real surprise for me, as I had not intended to be gone for such a long time.

Before I disappear again, for whatever length of time it takes to restore the functions of my hand, I’d like to remind readers that you’ll find three fabulous pumpkin recipes on my blog: PurĆ©ed Pumpkin Soup, Spiced Pumpkin Pound Cake, and Pumpkin Spice Cookies—all gluten-free.

Sometime after this momentous election, I will share the ways I’ve adapted in the kitchen so that I’m still able to cook fresh food six days a week. (Like our Creator, I rest from cooking on the Sabbath!)

During this extraordinary moment in history, with all its inherent anxiety, we especially need to eat well. Cooking delicious healthy food can definitely bring joy to ourselves and to our loved ones. I wish you and yours good health and a beautiful autumn. Stay well! Stay safe.

With love,

PS For those of you who may have CRPS, or know someone who does, please reach out if you’d like to hear about my approach to healing with the help of several complementary therapies—and of course, an anti-inflammatory diet. You can leave a private note here.

 

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All Things Pumpkin… Continued!

Have I told you that I love fresh pumpkin  (see Spiced Pumpkin Pound Cake)? As the holiday season moves toward its peak, what can be better than a fresh Puréed Pumpkin Soup. The markets are still filled with sugar pumpkins, the sweet edible pumpkins used for pumpkin pies and all things pumpkin.

Pumpkin, like squash, is one of the favored foods of Ayurveda because it is so easy to digest. It’s ideal for vata and pitta. For watery kapha, it’s still fine if balanced with warming spices. I’ve chosen cinnamon, cardamom, allspiceĀ and fresh ginger—

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Veggies in a Sweet and Savory Sauce

If you’ve 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 today—Methi Malai. This sumptuous side dish, which is perfect for spring, can be served alone or over some basmati rice.

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Cooking with Fresh Figs Creates Elegant Dishes

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, it’s 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 you’re 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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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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Update a Favorite Recipe with Vegan Tapenade

After cooking my Elegant Green Beans recipe every week for more than a decade, I thought it might be fun to try something a little different this week. Imagine that! And so, my friends, I present you with Green Beans with Vegan Tapenade, a warm zesty side dish that can double as a salad come spring and summer.

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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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Springtime Asparagus Side Dish

Happy spring, dear readers, and welcome again to the organic asparagus that can be found in abundance in March and April—in grocery stores, if not in your garden! My annual recipe addition to welcome spring always centers around asparagus, and this year’s installment includes a simple and delicious sauce for grilled or pan-seared asparagus. It’s perfect with any meal and ideal for Passover. The best part is that it’s 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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Asparagus and the Joys of Spring

I can hardly wait to share this recipe for Vegan Asparagus Soup with Cashew Cream as we celebrate the official start of spring! Asparagus are the true culinary heralds of spring, and I’ve been finding plentiful, gorgeous organic asparagus in our Raleigh markets.

My most loyal readers report how much they love—and how often they cook—the first Asparagus Soup recipe from Sacred & Delicious that I published on my blog in 2017. Nonetheless, I eagerly await annual inspiration for new and creative approaches to cooking nature’s springtime bounty, as you will see on the Sacred & Delicious Blog.Ā So, my friends, you may want to be adventurous and try another delicious way of eating asparagus soup!

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