You searched for Holiday Sweet Potatoes - Page 9 of 10

Recipes Tags: Quick Vegetarian Meals, Summer Recipes, Vegan and Gluten-Free

By Lisa, June 29, 2015 Posted in Ayurvedic Recipes, Gluten-Free Recipes, Quick Vegetarian Recipes, Vegan Recipes, Vegetarian Recipes

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.

Print

Recipes Tags: Health Tips, Resolutions, Weight Loss

By Lisa, December 30, 2020 Posted in Articles, Health Tips

Easy and Delicious Resolutions

Are you someone who has struggled keeping annual resolutions regarding healthy eating or weight loss? If so, I’d like to offer you some hope and encouragement as you contemplate your resolutions for 2021. And if you want some personalized support, I have an announcement to make at the end!

When embarking on a healthy lifestyle for the first time, consider these small, easy steps that you can take to ease toward vibrant health.

Print

Recipes Tags: Black-Eyed Peas, Gluten-Free Recipes, Vegan Soups

By Lisa, December 26, 2017 Posted in Black-Eyed Peas, Holiday Recipes, Soups

Auspicious New Beginnings with Black-Eyed Pea Soup!

Ask any Southerner how to start the new year in the most auspicious way, and they won’t even blink before naming a bowl of Hoppin’ John or some other version of peas and greens—like this vegetarian Black-Eyed Pea Soup with Collards! Serving such a dish on New Year’s Day is thought to bring good luck because long ago black-eyed peas reminded someone of coins. The greens are said to bring prosperity because greens are associated with green cash. If you enjoy food history, you can read more about this legend at Southern Living and Epicurious.

My Black-Eyed Pea Soup is filling because of the generous proportion of peas, and it is made even more satisfying by the addition of butternut squash, a favorite winter vegetable. If you serve this soup over rice, like a traditional Hoppin’ John, you will need little (if anything!) else at your New Year’s Day table.

How can you make your New Year’s Day even more auspicious?

Print

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.

Print

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.

Print

Recipes Tags: Coconut Milk, Cucumbers, Summer soups

By Lisa, October 19, 2018 Posted in Soups, Summer soups

Bring on the Cucumbers!

Ayurveda’s common-sense dictum is that opposite qualities balance one another—whether in the body, the mind, or the emotions. So, to quell the last of the summer heat, I call for balance and say, “Bring on the cucumbers with this lovely Cucumber and Coconut Milk Soup!”

In this yummy summer soup, the cooling power of cucumber is augmented by coconut milk, cilantro, and mint, all which cool the metabolism even further. Fresh ginger, cumin seeds, black mustard seeds, and lime all aid digestion besides being richly flavorful. They are also warming foods, which bring balance to the dish for vata and kapha types, who tend to be cold natured.

Print

Recipes Tags: fresh dill, fresh ginger, Soups, zucchini

By Lisa, September 29, 2018 Posted in Quick Vegetarian Recipes, Soups, Summer soups

Zucchini Soup in 20 Minutes or Less

If you like zucchini, you will love Creamy Zucchini Soup. This tasty vegan soup will help you make an easeful transition from summer to fall. And another thing about this dish that is great is that it takes no more than 20 minutes to make, start to finish!

During September and October, and even into November in some places, zucchini is being harvested before the first big frost. As the nights are getting cooler in many parts of the country, this warm, gingery vegetable soup is a perfect accompaniment to a veggie burger, a pasta entrée, or a sweet potato stuffed with black beans! As cold and flu season approaches, one

Print

By Lisa, January 21, 2019 Posted in Legumes, Soups

Introducing Kokum with a Vegan White Bean Soup

It’s bitter cold in North Carolina and across much of the country as I write this blog—a perfect time for a wintry Vegan White Bean Soup. I’ve seasoned it with kokum as a way to introduce this fruit that is unfamiliar to most Americans, although it has been used in Ayurvedic cooking for millennia.

Dried kokum (also known as whole garcinia fruit or mangostein) is used in Indian cooking because of its sour taste. What makes kokum unusual is that, unlike other sour foods—lemon, lime, vinegar, tomato—kokum does not increase pitta’s fiery nature. If you have pitta problems and eat too much of these other sour foods, you can set yourself up for a lot of pitta maladies. These include acid indigestion and acid reflux as well as skin problems, headaches, and

Print

Recipes Tags: Summer beverages

By Lisa, June 18, 2019 Posted in Summer

Stay Cool as a Cucumber!

With the summer solstice around the corner, it’s the perfect time to plan for how to stay hydrated and cooled down during the hot months ahead. An easy way to start is with cooling Cucumber Water.

According to Ayurveda, cucumbers are one of the most cooling foods. Of course, you might be one of the many people (especially those with vata problems) who have difficulty digesting cucumbers. In that case, the best approach is to sip cucumber water rather than eat the full vegetable—a way to get cucumber’s benefits without the burps! You may want to scrape out the seeds, which some say is the problem. You might also peel the cucumber—sometimes grocers wax their skins, which makes them even harder to digest.

Print

Recipes Tags: EASY!, Gluten-Free, Quick, vegan

By Lisa, December 26, 2019 Posted in Easy Vegan Meals, Gluten-Free Recipes, Mung Beans

QUICK VEGAN MEALS: Introducing Mung Pasta

Whenever you need to make a quick vegan meal, pasta with vegetables is a good choice—and even better if you use a pasta that’s high in protein content. Today’s new recipe, Gluten-Free Pasta with Broccoli and Vegan Cream Sauce, features mung pasta so I can introduce readers to this healthy gluten-free option. Of course, if you don’t have mung pasta on hand, you can also use red lentil, chickpea, or your pasta of choice.

I know that mung pasta does not make for the prettiest photo, but as my readers know by now, Ayurveda is all about ease of digestion, and pasta made from mung bean flour fits the Ayurvedic way.

Print

Search Results for: Holiday Sweet Potatoes

Sign up now for our Sacred & Delicious Blog

Related Topics:

Black-Eyed Pea Salad

Easy and Delicious Resolutions

Auspicious New Beginnings with Black-Eyed Pea Soup!

Some Much-Needed Luck for 2021

Tofu for Brunch, Lunch, or Dinner

Bring on the Cucumbers!

Zucchini Soup in 20 Minutes or Less

Introducing Kokum with a Vegan White Bean Soup

Stay Cool as a Cucumber!

QUICK VEGAN MEALS: Introducing Mung Pasta