recipes and the how-to’s of a vegan kitchen

“we have come into this world to bring peace and happiness to all beings. to achieve this goal, it is necessary to adopt peaceful ways of harmless living and noninterference in the happiness of other beings” - swami nirmalananda

how to: whole roasted garlic


Garlic is an herb that can transform any meal into a bold, healthy, and slightly stinky experience.  Dating back over 6,000 years, garlic has long been a staple for countless cultures.  Fantastic with just about anything: use as a spread for sandwiches, add to hummus or soups, or savor by itself.


1 head of garlic

1 tbsp. cold pressed olive oil

1 tbsp.  grade B maple syrup

salt and fresh ground pepper to taste



Preheat (toaster) oven to 350 degrees. Cut the top of

the head of garlic and place in small baking dish. Drizzle with oil and maple syrup. Add salt and pepper to taste. Bake for 35-40 minutes, or until the flesh of the cloves slip right out of the skin.

how to: sprouted almonds


One of Sri Dharma Mittra’s favorite snacks, sprouted almonds are loaded with many more nutrients than regular almonds. They are excellent sources of vitamins E, C, B and A, protein, essential amino acids, calcium, magnesium, iron, and phosphorus...a vegan’s dream super food!

2 cups raw almonds

water


Rinse the almonds and place in a bowl. Cover with water

and let soak for 12-24 hours. Drain, rinse, peel, and enjoy.


how to: stovetop oatmeal


Top this hearty breakfast with fresh berries or banana slices; maybe sprinkle some omega-3-rich flax seeds on top(1tbsp. recommended).  Replace one meal a day with stovetop oats and not only does your metabolism regulate, but your waistline will shrink.


1/2 cup organic rolled oats

2 cups cold water

1/4 cup walnut pieces

1/4 cup raisins

1 tsp. ground cinnamon

1 tsp. grade B maple syrup

1 tbsp. shredded coconut

blueberries, strawberries, raspberries, sliced banana to taste


Combine oats and water in pot and bring to a boil. Lower heat to a simmer and add walnuts and raisins. Let cook for about 6-8 minutes until desired consistency is reached (porridge-like recommended, 7 min.). Transfer to a bowl and mix in cinnamon and syrup. Sprinkle with coconut and fruits.

how to: quinoa


A complete protein that it is, quinoa contains all eight essential amino acids. Light and fluffy, it can be added to soups or used for a vegetarian pilaf or tagine. Saute with cold pressed olive oil and any spare veggies from the fridge (i.e. peppers, broccoli, shallots, mushrooms, peas, asparagus shears, etc.) and you’ve got a scrumptious and filling meal...that even the most picky friends will love.


1 cup quinoa

2 cups low-sodium vegetable broth (rec. Trader Joe’s)

Dash crushed saffron, opt.


It is important to rinse and soak [with water] the quinoa

grains at least three times before cooking. This allows the

bitter outer shell and dirt to shed. Combine quinoa and

broth in pot and bring to a boil. Stir, and lower heat to a

simmer. Cover and cook for 12-15 minutes or until broth is

absorbed. Do not overcook!

how to: steamed artichokes


Native to the Mediterranean region and subject to Greek and Roman literary texts dating as far back as 77 AD, one can imagine the value of this flower. Studies have shown that there is an extraordinary amount of antioxidants and phytonutrients present in artichokes. It is a must for any health nut! When buying artichokes, look for globes that are dark green, heavy, and have ‘tight’ leaves - if the leaves appear too ‘open’ then they have already ripened. Enjoy the fleshy part of the artichoke with a balsamic vinaigrette.


2-4 whole globe artichokes

water


Rinse the artichokes under water, leaving the stem (a very

nutritious and a tasty addition to any salad when sliced). Fill

bottom of a steamer with about 2 inches of water. Insert

steaming basket and add the artichokes. Cover. Bring to a

boil and reduce heat to a medium simmer. Cook for about

40 minutes or until the outer leaves can easily be pulled out.

Cooking time depends on the size of the globe...the larger, the longer it takes...keep checking in...

“learning how to cook vegetables so that they’re flavorful, enticing, and exciting is about the best thing you can do to spread the word about veganism...or at the very least, it will get you excited about roasting an extra bulb of garlic or two next time you fire up the oven” - isa chandra moskowitz, Veganomicon

Motalle’s Homemade Tehina


As a native Israeli, my dad has and always will be a tehina-lover.  Previous owner of several Pitaria Restaurants, he has spent years perfecting this nutrient-rich recipe. If you’d ask him, he would say to load up on as much lemon, garlic or parsley as you like...I second that!


3/4 cup sesame paste

1 cup water

Juice of 2 lemons

2-4 garlic cloves, crushed

1/2 bunch fresh parsley

1 tsp. paprika

salt to taste


Combine all ingredients in food processor until creamy. Garnish with parsley and a dash of paprika

[olive oil drizzle, optional]

Meknesi Moroccan Carrot Salad


My mother Josiane was born in Meknes, Morocco.  As a result, I’ve been handed down recipes dating back to my great great grandmother...and this carotene-packed salad is simply a classic.  It is delicious alone or atop a slice of toasted sprouted spelt bread (a favorite afternoon snack of mine).  For a little kick, add a dash or two of cayenne.


1 lb. carrots, peeled and parboiled

2 tbsp. cold pressed olive oil

Juice of 1 lemon

2 garlic cloves, crushed

1/2 bunch fresh parsley, rough/fine chop (yogi’s choice)

1 tsp. paprika

1 tsp. cumin

salt and pepper to taste


Slice carrots into disks and place in glass storage container. Add lemon juice, garlic, parsley, and spices. Combine and serve.

Year-Round Zucchini Leek Soup


The zucchini fruit is low in calories and high in potassium...a vegan’s dream. With the combination of simple ingredients, you have a soup that can be enjoyed any season. You can get creative by adding fresh corn off the cob or watercress. Serve warm with vegan spelt croutons (croutons are always a good addition)



6-8 large green zucchini, washed and sliced

3 medium leeks, cleaned with green tips discarded

2 tbsp. cold pressed olive oil

1/4 cup low-sodium vegetable broth

salt and fresh ground pepper to taste


Saute roughly chopped leeks in olive oil until transparent, about 8 minutes. Add thick slices of zucchini and fill pot with water and vegetable broth to cover zucchini. Bring to a boil. Lower fire to a simmer and cook covered for about 30 minutes. Let cool and use blender to puree. Add salt and pepper to taste.

Spiced Baked Sweet Potatoes


A complex carbohydrate food source, sweet potatoes have recently developed a popular reputation amongst health-conscious consumers: one baked sweet potato provides double the daily  recommended value of vitamin A; contains substantial percentages of vitamin C, calcium, iron, thiamine, fiber, and of course beta carotene. This recipe is a perfect supplement for any french fried potato cravings.


2 large sweet potatoes

3 tbsp. cold pressed olive oil

1 tbsp. spelt bread crumbs

1/2 tsp. ground cumin

1 tsp. paprika

1 tsp. dried thyme

pinch of cayenne pepper

salt and fresh ground pepper to taste


Preheat (toaster) oven to 425 degrees. Scrub the potatoes, leaving the skins (full of nutrients!), and slice lengthwise into wedges. Place in a large mixing bowl. Add olive oil and toss to coat. In a separate bowl mix together the bread crumbs and spices and sprinkle on potatoes. Toss and transfer to a baking dish; arranging the wedges in a single layer. Bake for 35-40 minutes or until golden brown and crisp.


Miso Macaroni & Peas


With a long grocery list on the counter and the sounds of hungry tummies coming from the other room, I was compelled to improvise dinner and thus was born Miso Mac & Peas.  Perfect for a quick evening meal and even better for lunch the next day. Add baked tofu for tummies that crave something heartier.  So easy peasy!


1 pkge. brown rice macaroni/penne/rigatoni - yogi’s choice

3/4 cup soy sauce

1/5 cup tamari sauce

1/5 cup brown rice vinegar

1 tbsp. canola oil

2 tbsp. toasted sesame oil

1 tsp. brown sugar

2 cups organic frozen baby peas, thawed

1/2 cup red pepper, finely chopped [optional]

1/4 cup pickled ginger, thinly sliced

green onion to garnish


Prepare pasta as directed.  Drain and transfer to a large bowl.  Douse immediately with canola and sesame oils and let cool.  Add soy sauce, tamari, brown rice vinegar, sugar, peas, red pepper, and ginger.  Toss, garnish with chopped green onion and serve.

Algerian Stuffed Dates


Il ny’a pas des mots - ils sont delicieux! Serve with brewed mint tea.


16-18 medjool dates (slit, not halved)

2/3 cup ground almonds

2 tbsp. granulated sugar

2 tsp. powdered sugar

Orange flower water (found at Mediterranean specialty stores)

Orange zest (optional)

Green food coloring (optional)


In a bowl, mix together the ground almonds and granulated sugar. Begin to add the orange flower water until a smooth paste forms. [add food coloring here]. Divide the mixture evenly among the dates; stuff into the slits. Sprinkle with powdered sugar and garnish with zest.

Cashew Basil Pesto


The ULTIMATE (and easiest!) pesto recipe - for all pesto lovers. Perfect with pasta, on sandwiches, or shmeared on a cracker.


1 giant bunch organic basil

3 garlic cloves, roughly chopped

2/3 cup cashews

1/3 cup organic cold pressed olive oil

Salt + pepper to taste


In a food processor, finely chop basil, garlic, and cashews. In a steady stream drizzle olive oil. Add salt + pepper to taste and serve!