Portfolio Category: Recipes

1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped 1/2 cup pitted mixed olives, coarsely chopped, or cherry tomatoes, halved 2 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil 1 teaspoon thinly sliced lemon zest Two pinches crushed red pepper flakes 1 tablespoon (or more) fresh lemon… Continue reading Beans on Toast

Recipe by Bhaeravii Devi Yoga philosophy teaches that the body’s life-force energy—its prana—comes from air, water, and food. Eating pure, yogic foods increases our prana and nourishes body, mind, and spirit. The Bhagavad Gita, one of the most influential Hindu texts, includes a holistic philosophy of nutrition based on the nature of food’s vibrational energy, which falls… Continue reading Flavored Nut Milks

Recipe by Bhaeravii Devi Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, native to southern Mexico and Guatemala. Thousands of years ago, chia seed was a staple in the diets of ancient Mayans and Aztecs. The word chia is derived from the Mayan language, meaning “strength,” and… Continue reading Chia Seed Pudding

There is nary a gathering with my Indian friends that does not offer a big platter of pakoras, or vegetable fritters. As the guests arrive, someone is in the kitchen frying the fritters while engaging in light conversation. Tempura was introduced to Japan and India in the 16th century via early Portuguese missionaries and sea… Continue reading Vegetable Fritters in Chick-Pea Batter with Three Dipping Sauces

Pumpkins have a place in rustic Greek cuisine but mainly in the form of savory and sweet pies known as pitas. A savory filling includes feta cheese, while the sweet pumpkin pie (glikia kolokithopita) is traditionally combined with raisins and walnuts. It is vegan since it was consumed often during Greek fasting periods. This version here… Continue reading Sweet Greek Pumpkin Pie

Try growing your own sprouts. Whole grains are transformed into a living food when they are sprouted. Sprouting increases vitamins, enzymes, and minerals and makes them more bio-available. Growing your own guarantees fresh clean sprouts. Sprouts will add living food to your otherwise dry food supply and also for your survival food pantry. One of the dadas was telling… Continue reading Growing Your Own Sprouts

Mexican vegetables are featured in a cuisine that combines indigenous and Spanish influences. Mexico is self-sufficient in most fruits and vegetables (that is, Mexican farmers grow enough to meet the needs of the people), and in beans, rice, and sugar. However, many people living in rural areas are poor, and are barely able to grow enough… Continue reading Mexican Salad with Blueberries, Roasted Corn & Avocado

Potatoes are the ultimate comfort food. Potatoes are available year-round and claim to be America’s favorite vegetable. They are one of the world’s four largest food crops along with rice, wheat, and maize (corn), and are considered a global crop. Store potatoes in a cool, dry, dark place or else they will turn green, sprout,… Continue reading Spicy Chili Baked Potato

The South Indian diet is a rice-based vegetarian one. For acaryas from other regions of India, it is a dish they discover when they work in Bangalore and Kerala. It is a beloved dish for its savory nature, complex with spices with that dash of sour. Dada Agryabuddhyananda, who was posted in South India during… Continue reading Sweet-and-Sour Tamarind Rice

I adore this sweet, hot chutney, a special preparation to make while pineapples are in season. It’s a snap to make and tastes good with Indian food, on sandwiches, with cheese, and any number of other ways you’ll discover. Ingredients 1 average-sized medium ripe fresh pineapple 1½ teaspoons ground cumin 1½ teaspoons ground fennel ¼… Continue reading Sweet and Fragrant Pineapple Chutney