November 2015

November 2, 2015
A warm seasonal meal for breakfast to support the constitution during this Vata time of year. Basmati rice, avocado, artichokes, chick peas and a bit of vegan cheese. Hits the spot. Keep it balanced & keep it warm with all 6 tastes. [...]

November 3, 2015
Hearty Vegetable Soup This easy soup is everything you want your vegetable soup to be.Ingredients:• 8 cups organic vegetable broth• 1/2 cup uncooked organic quinoa • 3 medium organic tomatoes diced • 1 organic large onion • 3 organic celery stalks  • 4 large organic carrots unpeeled and sliced • 3 large organic red potatoes, unpeeled and chunked • 1 teaspoon each basil, rosemary, celery seeds • 1 teaspoon organic l [...]

November 4, 2015
Basmati Rice & Simple Veggies Ingredients: 1/2-Cup White Basmati Rice (makes a full cup when cooked)2-Tablespoons of Extra Virgin Olive Oil (organic is best)1-Cup of Mushrooms diced (any kind you like)1-Cup of Kale chopped1 Cup of Swiss Chard chopped1 Carrot minced or shaved Directions: Cook the basmati in a rice cooker or on the stove in a medium pot In a medium-large frying pan heat the oil on low heat Add the mushrooms until sautéed Add the Kale, Swiss C [...]

November 5, 2015
Lots O' Lentils (and Plantain) Lot's O' Love Ingredients: 1 cup organic lentils (preferably red)1 cup organic basmati rice2 medium - large plantains1 large organic Avocado Directions: Rinse the lentils in warm water.Cook the basmati rice in a rice cooker with two cups of a non-dairy milk of your choice (soy, almond, coconut).Cook the lentils on a stovetop (or a rice cooker), using 3 cups of water to 1 cup of dry lentils. Be sure to use a large enough saucep [...]

November 6, 2015
Vegan French Toast Ingredients:2 slices of vegan bread of choice3 tsp. Vegg powder (hyperlink attached)1+1/4 cup soy, almond, or coconut milk2 tsp. corn starch1 tsp. vanilla1/2 tsp. cinnamon1 tsp. agave nectarolive oil or canola oil sprayraisins and or pistachio nutspowdered sugar (optional for garnish)Directions:In a regular or hand blender, blend Vegg powder and 1/2 cup of the non-dairy milk. Make sure to scrape down the sides to get the mixture to blend well. Ad [...]

November 7, 2015
Vegan Chocolate Pudding Ok, I know chocolate is amagenic (toxic building) for the system but every once in a while, when we are balanced and do not have Ama buildup, a little sweetness is fine. Ingredients: 1 Medium Organic Avocado1 Medium Organic Banana1/2 Cup unsweetened cacao powder1/2 Cup any plant-based milk of your choice (this picture used almond milk) 1/2 Cup Maple or Agave syrup 1 Tsp. Vanilla Extract Directions: Put all ingredients in a Vitamix or Blender a [...]

November 8, 2015
Agni Soup Ingredients: 3-4 Tbsp organic sunflower or safflower oil 1 Tbsp toasted sesame oil (optional)1 organic onion diced small 2 medium carrots, grated  1/2 Cup celery chopped or sliced paper thin 1/2 Medium daikon, grated (optional) 3-4 Shitake mushrooms, sliced thin 2-3 Tbsp Finely grated ginger 1/2 Tsp ground black pepper  1/2 Cup rinsed dulse seaweed Water 1 Cup thin rice noodles 2-3 Tbsp rice vinegar 1 Tbsp kudzu (dissolved first in a few TB of [...]

November 9, 2015
Jasmine & Greens Ingredients:1/2 Cup Jasmine Rice2 Tbsp Olive Oil3 Leaves Organic Swiss Chard3 Leaves Organic Lacinto Kale6 Strips Beyond Meat plant-based grilled “chicken"6 Marinated Artichokes (Trader Joe’s)2 Tbsp Vegan Mozzarella CheeseVata ChurnaVegan Bleu Cheese dressing (by Follow Your Heart/High Omega)Directions:Cook jasmine rice in a rise cooker or on the stove in a sauce pot. Put 2 tbsp of olive oil in a heated pan and sauté the swiss cha [...]

November 10, 2015
East Indian Farina Ingredients: 1 cup almond milk or 1 cup rice milk 1/3 cup farina (also known as Cream of Wheat) or 1/3 cup brown rice meal 1/4 teaspoon salt 1 1/2 tablespoons vegan butter 1/4 teaspoon ground cardamom1/2 tablespoon organic turbinado sugar or agave2 tablespoons raw organic pistachios (no shell),chopped or 2 tablespoons raw almonds, chopped 1 tablespoon raisins and 1 tablespoon cranberries (or 2 tablespoons of one) Directions: In saucepan bring mi [...]

November 11, 2015
Coconut Rice & Veggs Ingredients: 2 cups jasmine rice
 2 1⁄2 cups of coconut milk 1⁄2 cup water
 1 teaspoon maple syrup or agave 5 tablespoons unsweetened toasted coconut 1 Avocado3/4 Cup plant based milk3 Tablespoons of the Vegg Scramble MixSoy sauce for taste Instructions: Combine jasmine rice, coconut milk, water, sweetener and 3 tablespoons of toasted coconut in the rice cooker. Stir to combine. 
 Set rice cooker to cook.  [...]

November 12, 2015
Coconut Cashew Sambal Ingredients:Broccoli, mushrooms, and tofu (optional), and capellini pasta. Use quantities according to your needs. Use organic when possible.¼ cup mild oil (sunflower, safflower) 2/3 cup coarsely chopped cashews Pinch of hing (optional) ½ cup coarsely chopped bell pepper 1 tablespoon finely chopped fresh ginger ½ teaspoon curry powder 1 cup coconut milk 2 tablespoons lime or lemon juice 4 teaspoons raw brown or turbin [...]

November 13, 2015
Vegan Tom Kha SoupIngredients:2 cups coconut milk3 cups vegetable stock (or vegetarian 'chicken' stock)4 stalks lemongrass, bruised then cut into 2" pieces3-4 kaffir lime leaves, torn3" piece of galangal, sliced thinly1 medium onion, quartered3-4 Thai bird's eye chilies, sliced into larger pieces (makes it easier to avoid eating a big piece if you need to)1 package firm tofu, drained and pressed, cut into 1" cubes1 cup mushrooms, quartered1 teaspoon sugar¼ teaspoo [...]

November 14, 2015
Vegan Tofu Scramble with Warm Veggies  Ingredients:1/2 Red Bell Pepper1 Cup Mushrooms of Choice5-8 Broccoli Heads1/4 Block Tofu1 Cup Basmati Rice or Other Rice of Choice2 Tablespoons of Olive OilSoy Sauce Directions:Saute all veggies in olive oil in a pan on medium heat until warm. Add in the tofu by crumbling it over the veggies. Saute more until the tofu is well blended in. Place the contents over the basmati rice and add soy sauce to taste. Enjoy. Namaste. [...]

November 15, 2015
Vegan Tacos Ingredients: 1/2 Cup Vegan Cheese (Daiya Foods)Pico de Gallo (to make from scratch click HERE!)Guacamole (to make from scratch click HERE!)1 Cup Black or Pinto BeansHerb Mix Salad GreensVegan Sour Cream (to make from scratch click HERE!)Corn Hard Shelled TacosDirections:Soak the beans over night and then cook in a stovetop pot until finished. Add all ingredients in the hard taco shell. We highly recommend you make your guacamole from scratch if possible. Th [...]

November 16, 2015
Joyce's Vegan Stuffed Cabbage- Polish Style Ingredients: 1 Cup Bulgur Wheat1/2 Cups Basmati Rice (or rice of choice)1 Medium to Large Green Cabbage1/2 Stick of Vegan Butter or 2 Tablespoons of Whipped1 Medium Onion2 8oz Cans of Tomato Sauce Directions:Cut the core out of the cabbage and put in a large pot filled with water to boil for about 20 minutes until the leaves start to feel soft and can easily be peeled off. Cook the 1 cup of bulgur wheat and the 1 1/2 cup [...]

November 17, 2015
Date Milk Shake Ingredients: 4-6 whole dates- preferably Medjool 1 Cup plant-based milk  2 pinches cinnamon powder Instructions: Boil milk until it foams once Turn off heat Cool until comfortable Put milk, cinnamon and dates into a blender Blend until dates are ground fine (take pits out). Drink and enjoy. Namaste. [...]

November 18, 2015
Foona on Toast (Faux Tuna) Ingredients:1 (15.5-ounce) can chickpeas, drained and rinsed1/4 cup mayonnaise (or vegan alternative)1 tablespoon whole grain mustard1 1/2 tablespoons umeboshi vinegar2 teaspoons celery seeds1/4 cup chopped celery, from about one rib2 tablespoons sliced scallions, from about about two scallionsPinch cayenne pepper, optionalFreshly ground black pepper2 to 4 slices whole grain or artisan-style bread2 to 4 lettuce leaves, washed and dried well D [...]

November 19, 2015
Vegan "Meatball" Parm Pita Sandwich Ingredients: 1 14-oz. pkg. ground-beef-style Gimme Lean1/2 cup bread crumbs1/4 cup minced onion2 cloves garlic, minced1 Tbsp. vegan Worcestershire sauce1 1/2 Tbsp. chopped parsleySalt and pepper, to taste1/3 cup water, or as needed2 Tbsp. olive oilDirections: Mix all the ingredients together, except the water and the oil. Add just enough water to make the “meatballs” moist.Shape the “meatballs” so that they a [...]

November 20, 2015
Lentil-Pomegranate Salad Ingredients: 1 cup lentils1 cup chopped kale1 cup mushrooms of choice1 cup basmati rice2 Tablespoons of olive oil1/4 cup pomegranate seeds Directions: Saute kale and mushrooms in a saucepan with the olive oil until warm. Cook the basmati rice in a rice cooker or on the stove top with two cups of water or non-daily alternative. Soak lentils for at least 30 minutes and then cook on stovetop. Once rice and lentils are done add all ingredients to [...]

November 21, 2015
Vegan Chili & Cilantro Rice Ingredients for Vegan Chili:1 tablespoon sunflower oil1 medium yellow onion, diced1 cup shredded carrots1-2 jalapeño peppers, stemmed, seeded, and minced3 garlic cloves, minced1/2 cup bulgur, rinsed2 tablespoons chili powder1 tablespoon ground cumin2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)1 1/2 cups tomato sauce1 (15-ounce) can kidney beans, drained and rinsed1 1/2 (15-ounce) cans black beans, drained and rins [...]

November 22, 2015
Helen's Vegan Pita Like the great Helen of Troy, this Pita will knock your socks off. Ingredients: 1 Pita 1 Teaspoon Olive Oil1/4 Block tofu1/2 Cup Mushrooms of choice4-5 Olives with pits removed1 Tablespoon HummusSprinkle of Vegan Feta Cheese2 Tablespoons of Chick PeasParsley for garnish Directions: Warm pita. Drizzle olive oil on top of warm pita. With remaining oil saute tofu and mushrooms in a small frying pan until cooked/heated. Place tofu-mushroom mix on [...]

November 23, 2015
Vegan Lentil Soup for Breakfast Ingredients:¼ cup extra virgin olive oil1 medium yellow or white onion, chopped2 carrots, peeled and chopped4 garlic cloves, pressed or minced2 teaspoons ground cumin1 teaspoon curry powder½ teaspoon dried thyme1 28-ounce can of diced tomatoes, drained1 cup brown or green lentils, picked over and rinsed4 cups vegetable broth2 cups water1 teaspoon salt, more to tastePinch red pepper flakesFreshly ground black pepper1 cup chop [...]

November 24, 2015
Vegan Sugar Plums Important Note: ZenSpot would like to give credit to Sweet Life Patisserie in Eugene, OR for this wonderful creation. They just do it better then we could. Ingredients:1 cup shelled walnuts1/2 tsp unrefined sea salt zest of 1 orange1 tsp ground cinnamon1/2 tsp grated nutmeg1/4 tsp ground allspice1/4 tsp ground coriander1 cup chopped pitted dates1/2 chopped unsulphured apricots1/2 cup chopped pitted prunes powdered unrefined cane sugar or unsweetened [...]

November 25, 2015
Millet, Amaranth & Greens Ingredients: 1/4 Cup Millet1/4 Cup Amaranth4 Leaves a Lacinto Kale1 Tablespoon of Olive Oil1/2 Avocado2 Tablespoons of Soy Sauce Directions: Cook millet and amaranth combined in a rice cooker with 1 cup of water. Sautee kale in small skillet with olive oil until warmed. Add all ingredients together with avocado and soy sauce. An wonderful warming breakfast. FYI- amaranth and millet are considered part of the "power grains" family in Ayurv [...]

November 26, 2015
Vegan Mushroom Gravy So over the Thanksgiving Holiday there are more recipes out there that are Ayurvedically sound and vegan too. So, instead of bombarding you with something new to create we have chosen to contribute this wonderful veagn gravy for you to use how you like. Happy Thanksgiving. Ingredients: 2 1/4 cup low-sodium vegetable broth, divided1 cup chopped white onion4 cloves garlic, finely chopped8 ounces mushrooms, such as porcini, cremini or shiitake, trimm [...]

November 27, 2015
Roasted Green Beans with "Buttered" Almonds & Cracked Black Pepper Ingredients: 3 Cups Organic green beans2 Tablespoons olive oilHimalayan Sea Salt to tasteEveryday Seasoning of choice to taste2 Tablespoons of vegan butter1/3 Cup raw organic chopped almonds1/2 Teaspoon Black Pepper Directions: Preheat oven to 400 degrees. Add olive oil, salt and your everyday seasoning of choice in a large mixing bowl. Add washed green beans to the bowl and mix ingredients on the [...]

November 28, 2015
Tofurkey Sliders with "Smashed" Potatoes, Broccoli & Vegan Mushroom Gravy Well, it's a few days after Thanksgiving and the remains of the day are now turned into lunchtime delights. Ayurvedically speaking one should not preserve food for more then two days so we are pushing the limit but this turned out to be a yummy lunchtime meal.  Ingredients: Tofurkey1 Tablespoon Vegan mayo (Just Mayo)Vegan roll of choiceOrganic romaine lettuce1/2 Cup BroccoliSmashed Pota [...]