Tag Archives: sauces

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Quick Vegan Meals

Now that it’s officially summer, I’ve created a new trio of recipes for you, dear readers: each one easy to make and cooling—or at least balanced—from an Ayurvedic perspective. Because one thing’s for sure: summer invites us all (even working people) to have a little extra time to relax so we can enjoy the balmy breezes or stay cool despite 90-plus degrees as the sun goes down!

 

Vegan Cilantro Coconut Sauce: For starters, let’s begin with cilantro because it is the most cooling of the fresh herbs and serves as an excellent tonic for summer when blended into a sauce. I’ve combined it with coconut cream (or coconut milk, whatever you have available), which is equally cooling and perfect for hot weather.

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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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