Sacred and Delicious

SACRED & DELICIOUS

Food • Health • Spirituality

Posts Tagged ‘vegan’

Cauliflower Steaks Three Ways

These cauliflower steaks with herb rub are delicious on their own, or you can add a flavorful red pepper cashew sauce.

I tasted this scrumptious cauliflower dish at The Well Fed Community Garden in Raleigh in late May when Arthur Gordon, of Irregardless Cafe fame, created the dish on the spot! He gathered up whatever looked fresh and interesting at the farmer’s market along with herbs growing in the community garden and—voila!—came up with this amazing dish! I’ve adapted it only slightly to serve eight instead of eighteen and made it a tad milder so it doesn’t bring on more heat in this sweltering summer.

The complete dish is a cauliflower “steak” that is rubbed down with a mixture of fresh herbs, roasted or sautéed, and topped with a red pepper cashew sauce. The first time I made this myself, I ran out of time and served only the first part of the dish, pictured here— Read More

Spring Delight: Asparagus Pilaf with Quinoa or Millet

It’s still spring so I’m not quite done with asaparagus! I present to you asparagus pilaf cooked two ways, both gluten-free. I’ve tried this recipe with quinoa and millet. Each dish is satisfying enough for a light meal, while they both work well as appetizing side dishes.

This pilaf is a colorful addition to the Passover table or Easter celebration. And a happy invitation to my observant Jewish readers—no guilt necessary! The rabbis have given their blessings to quinoa during Passover, and millet may not be far behind. Read More

Chickpea Soup (or Stew) with Bonus Digestion Tips!

Although it’s officially spring, some chilly days and freezing nights are still ahead, but you can stay warm with a hearty chickpea soup—or make it a stew with a little less liquid. This is a very easy recipe that can be made in less than an hour if you use a slow cooker or pressure cooker. It’s also very filling and can serve as a one-dish meal.

Chickpeas, also called garbanzo beans, have a number of health benefits. They are an excellent source of vegetarian protein, and they help regulate appetite and blood sugar. High in fiber and antioxidants, they support the digestive tract, cardiovascular health and general well-being.

All legumes can be difficult to digest because they greatly increase vata, the quality of air—which, of course, can be an ongoing source of table humor! But you can dine with friends on a pot of beans minus the embarrassment if you follow these few tips for digesting legumes:

  1. Always soak the beans in cold water for eight hours before cooking them.
  2. Cook beans until they are completely tender.
  3. Use one pinch of asafetida per cup of dried beans (also spelled asafoetida, and called hing in India). The asafetida typically sold in Indian grocery stores is cut with wheat, but you can now purchase gluten-free asafetida online.
  4. Add a generous amount of fresh ginger and garlic to increase agni, your digestive power.

Stay warm with this delectable and satisfying Chickpea Soup or Stew during these final cold days of spring!

Lisa J. Mitchell

Warm Up with Winter Soups and Diverse Spices

Baby, it’s cold outside for Southerners — and it’s the perfect time for cooking something hot and hearty like a Bean soup crop 1flavorful Italian bean soup with greens and sun-dried tomatoes. Twenty-eight degrees and freezing rain pelted the Raleigh/Durham area and much of the East Coast Friday, and it’s snowing again today as I write. No complaints here, though. Grateful for our good fortune to still have power, I have taken pleasure in creating an updated version of a familiar bean soup. Read More