Tag Archives: Vegan Option

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Chasing Perfectionism with a Cookie Update

Perhaps I’ve mentioned that I have a tendency to chase perfectionism. For this very reason, I’m updating my OMG Chocolate Chip Cookie recipe to make it easier for vegans and anyone who avoids eggs.

Just to be clear, this recipe is different from the one I first published during this blog’s infancy in February 2015. Ever since, I’ve played with the ingredients, revising it more than once. You’ll find a slightly different version in my 2018 book, Sacred & Delicious: A Modern Ayurvedic Cookbook. Then, just last week, I was baking and packing thank-you cookies for several amazing healthcare practitioners who are helping bring my injured hand back to life. I decided the recipe needed one more tweak to make it more accessible for readers.

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Mushroom Lentil Soup

With so much cold and flu circulating in every public place at this time of year, I started eyeing the shiitake mushrooms at the grocery store today… and then invoked the Goddess Annapurna to help me create a delicious approach to mushroom soup. This Mushroom Lentil Soup is just that—a dish that’s definitely for mushroom lovers, as it boasts a hearty amount of the immune-boosting shiitakes.

The neutral-flavored red lentils, also known as masoor dal, give the soup substance as well as protein and iron. I use a mixture of traditional Ayurvedic spices (cumin and coriander to balance agni) along with classic American herbs (rosemary and sage), which you might expect to find in a mushroom bisque. You can add a couple of tablespoons or more of wine if you wish—just a little adds a nice dimension to the flavor.

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