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Vegetarian Recipes

Jessica Sunshine Klein
Vegetarian Recipes from the 2010 Meditation Teacher Trainees of The Yoga Life Society.

Yoga Meal Prayer
OM, Anna Poorne Sadhaa Poorne
Shankara Praana Vallabe
Jnaana Vairaagya Siddhyartham
Bikshaam Dhehee Cha Paarvathee
Mathaa Cha Paarvathee Devee
Pithaa Devo Maheshwarahaa
Baandhawaa Siva Bhakthaahaa
Swadesho Bhuvana Thrayamm
Hari OM Tat Sat
Lokaah Samastaah Sukhino Bhavantu
OM, Beloved Mother Nature,
Your are here on the table as our food.
Endlessly bountiful;
Benefactress of all.
Please grant us health and strength,
Wisdom and dispassion to find
Permanent Peace and Joy, and to share
that Peace and Joy with one and all.
Mother Nature is my mother
My Father is the Lord of All,
All creation is my family,
The entire universe is my home.
I offer this unto OM,
That Truth which is universal.
May the entire universe be filled with
Peace and Joy, Love and Light

This cookbook is dedicated to Sri Guruji Reverend Jaganath Carrera

Meditation is for everyone, so is cooking!
Welcome to a spiritual journey into the kitchen, vegetarian style.
A collaboration of cooks and modern mystics of the
Yoga Life Society 2010 Meditation Teacher Trainees.

Gigi’s Macaroni Salad

3-4 cups Elbow Pasta (Macaroni)
2 cloves of garlic
1 small onion
1 small green pepper
1/2 of fancy red pepper (i use Goya, but any is ok)
4 Tablespoon Mayo (I use Hellman's, but any is ok)

Dice the onion, green pepper, red pepper
Boil the elbow pasta 11-12 minutes ( w/ garlic)
Drain pasta & let it cool down for about 10 minutes. Add vegetables. Add Mayo. You can add more mayo depending on your preference :)

Shanti’s Chick Pea Salad
"I would serve this to my children when they were young toddlers and put in a baby food grinder. They still love it to this day, but know they can eat the chick peas whole!”

Can of Chick Peas or fresh
Diced Sweet green pepper
Peeled, seeded and diced cucumber
Chopped fresh parsley
Diced tomato
Fresh chopped dill
1/4 teaspoon lemon juice
1 tablespoon Olive oil
S&P to taste

Mix all of the above & serve with Love.

Sunshine’s Lentil Salad with Feta Cheese
A great legume and cheese salad.

1 (15 oz) can cooked lentils, drained and rinsed
1 pint cherry tomatoes, sliced in half
1/3 cup feta cheese
1 TBS chopped fresh chives
1/2 cup chopped fresh cilantro
1 tsp olive oil

1. Combine ingredients in a bowl and keep chilled until ready to serve. Serves 2.
2. TIP: Making the salad the day before serving allows the flavors to meld nicely.
3. SUBSTITUTION TIP: Instead of the canned lentils, you can use dried lentils that you've soaked overnight.

Shanti’s Sea Vegetable Salad
This is a very tasty, nutritious salad.

1/4 cup dried Hijiki (or arame), soaked in room temperature water for 30 minutes, Rinse and drain well.
1 carrot shredded
1/4 cup defrosted green peas
1 scallion, diced
1/2 pound of baked tofu, cubed (you can make this yourself, or buy already baked)
1 - 2 TB olive oil
Dash or two of soy sauce
Juice of 1/2 lemon or lime  or 2 - 3 tsp umeboshi vinegar
1 tsp nutritional yeast

Preparation: Combine all the ingredients.

Nitya’s Raw Organic Asian Kale Salad

1 Nice Size Bunch –Organic Kale Washed
De-vein tear into bite size pieces
Organic Sesame Oil
Organic Low Sodium Tamari (Wheat Free soy sauce)
Organic Brown Rice Vinegar
1 – 2 Clove of Garlic Minced ( or more to taste)
Fresh Ground Black Pepper Lots or (to taste)
Mirin Wine (slightly sweet)
Before serving sprinkle with Sesame Seeds
Toss and mix well--- taste
Let sit for at least an hour before salad LOVE THIS
Make this in good health – LOVE Nitya
serving --- will last for 2-3 days no problem---
Kale is one of the BEST Greens for you, and especially Raw

Sunshine’s Mango Coconut Cucumber Salad
(fr. Moosewood Restaurant low-Fat Favorites)

1 cucumber, peeled, seeded, sliced
½ tsp minced fresh chili
1 TBS fresh lemon juice
1 TBS fresh lime juice
2 tsp brown sugar
2 tsp unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red pepper, minced

Chopped cilantro or spearmint leaves
In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango and bell pepper. Toss well. Cover and chill for at least 15 minutes and serve cold. Just before serving, top with cilantro or spearmint leaves.

Sunshine’s Quinoa Black Bean Salad
(fr. Moosewood Restaurant Low-Fat Favorites)

1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, or more to taste
¼ tsp ground cumin
¼ tsp ground coriander
1 TBS cilantro, finely chopped
2 TBS scallion, minced
1 ½ cups cooked black beans
2 cups tomatoes, diced
1 cup bell pepper (red, green, yellow, or mixture)
2 tsp fresh green chili, minced
Salt and Pepper to taste
Lemon or lime wedges

Rinse the quinoa well under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover and simmer on low heat, until all the water is absorbed and quinoa is tender, about 10 minutes. Allow to cool.
In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions. Stir in the beans, tomatoes, bell peppers and chiles. Add the cooked quinoa, and salt and pepper to taste, combine thoroughly. Refrigerate until ready to serve. Garnish with wedges.

Sunshine’s Harira
(fr. Moosewood Restaurant Low-Fat Favorites)

1 cup chopped onion
4 cups vegetable stock
1 tsp ground cinnamon
1 tsp turmeric
1 TBS grated fresh ginger root
1/8 tsp cayenne
1 cup peeled and diced carrots
½ cup diced celery
1 cup untrained canned tomatoes, chopped
1 ½ cups diced potatoes
Pinch of saffron
1 cup cooked lentils
1 cup drained cooked chickpeas
1 to 2 TBS chopped fresh cilantro
1 TBS fresh lemon juice
Salt and pepper to taste
Lemon wedges

In a covered soup pot, simmer the onions in 1 cup of the stock for ten minutes. Combine the cinnamon, turmeric, ginger, and cayenne in a small bowl and add 2 to 3 TBS of the hot liquid to form a paste. Stir this paste into the pot along with the carrots, celery, and the remaining stock. Bring to a boil and then lower the heat, cover and simmer for 5 minutes. Add the tomatoes and potatoes and continue to cook, covered, 15-20 minutes, until the potatoes are tender. Crumble in the saffron. Stir in the lentils, chickpeas, cilantro, lemon juice and salt and pepper to taste. Serve with lemon wedges.

Sarada’s Carrot Hummus

1 ¼ lbs (about five large) organic carrots cut into 1” pieces
3 cups water
2 15.4 oz cans of garbanzo beans, drained
2/3 cup tahini
3 cloves garlic ( can omit/add depending on taste/diet)
2/3 cup lemon juice
Salt to taste
Toasted pita bread or crackers

In a 2-3 quart pan, combine carrots and water, cover and bring to a boil. Simmer until carrots are easily mashed (15-20 minutes), stirring occasionally. Drain. In a food processor, whirl carrots, garbanzos, tahini,, garlic and lemon juice until smoothly pureed (or rub through a food mill). Add salt to taste. Serve with pita and/or crackers, or cover and chill. Makes approx. 5 cups

Sunshine’s Ginger Carrot Soup

2 TBS butter
2 onions, chopped
6 cups vegetable broth
2 Lbs carrots, peeled and sliced
2 TBS grated fresh ginger
1 cup whipping cream
Salt and pepper to taste
Dried Scallion for garnish
Melt butter in a soup pot, cook the onions on medium high until limp. Add the vegetable broth, carrots and ginger. Cover and bring to a boil, cook for 30 minutes, or until carrots are soft to the touch. Remove from heat and in a blender puree until smooth. [Note: Do not fill the blender more than half way. Do in batches.] Return to the soup pot, add cream and Enjoy! Top with scallions

Sunshine’s Black Bean Paella
An alternative to traditional paella, this almost vegetarian dish combines the mellow tastes of black beans and peas with the zing of green pepper. For a complete vegetarian dish, substitute vegetable broth for the chicken broth.

1/2 diced cup red bell pepper
1 15 oz can fat-free black beans, drained
1/2 cup frozen peas, thawed
1/2 cup green bell pepper, diced
2 cups spinach, chopped
1 chopped cup onion
1 minced tsp garlic
1 1/2 cup fat-free rice
3 cup fat-free chicken broth
1 chopped 15 oz can low sodium tomatoes
3/4 tsp paprika

1. Lightly spray large saucepan with nonfat cooking spray and heat over medium-high heat.
2. Add bell pepper, onion, and garlic and cook until vegetables are soft and tender.
3. Add rice, chicken broth, spinach, tomatoes, and paprika and increase heat to high.
4. Bring mixture to a boil; reduce heat to low, cover, and simmer, 13 to 15 minutes, until liquid is almost absorbed.
5. Stir in black beans and peas and heat through.

Sunshine’s Colorful Creole Stuffed Peppers
A great vegetarian dish! Perfect for late summer and early fall, this dish will satisfy a hungry family.
6 large bell peppers
1/2 cup chopped onion
1 tbsp margarine
1 cup chopped plum tomato
1 cup diced okra
2 cups corn
2 cups canned black turtle beans, drained, liquid reserved
freshly ground pepper
cayenne pepper
1. Preheat the oven to 350°F. Set a large pot of water to boil.
2. Remove the top from the bell peppers and remove the seeds and membranes. Place the peppers in the boiling water and cook for 7 minutes and drain well.
3. Meanwhile lightly saute the onions in the margarine over medium high heat until soft. Add the remaining ingredients including 3 tablespoons of the bean juice and cook for 5 minutes.
4. Place the peppers in a lightly greased shallow baking dish. Spoon the tomato mixture into the peppers and bake for 15-20 minutes or until the peppers are tender.
Substitution Tip: You can use your favorite canned beans instead of the black turtle beans if desired.

Shanti Lemaire’s Stuffed Mushroom with Couscous
“This was a great change from the traditional stuffed mushrooms we usually have at Thanksgiving”

12 medium mushroom or 6 portabella- washed & stems removed
¼ cup chooped walnuts
2 TBS extra virgin olive oil
2 cloves garlic, minced
3 shallots, chopped
1 ½ TBS Natural soy sauce (ie:Tamari)
1 cup white wine
½ cup veggie broth, or water (you will need more broth if not using wine)
¼ cup couscous
1 TBS chopped basil
A bunch of fresh chopped parsley
¼ cup fresh greated parmesan cheese
S & P to taste

Roast walnuts in over 5 min to bring out flavor.
In large frying/sauce pan. Heat oil over low heat. Add garlic & shallots, cook 1-2 minutes. Than add soy sauce, wine, mushroom, cover and simmer 5- 10 minutes till mushrooms are tender. Reserve the juice in pan. Use slotted spoon, remove mushrooms to baking dish. Cook couscous in water or veggie broth in separate pot. Bring that liquid to a boil. Add couscous, remove from heat, let stand for 10 minutes. Take cook couscous and add to the reserved juice in pan. Heat all mix for 2 minutes.
Then add walnuts, chooped herbs. Parm. Cheese to the mix. Stir and stuff each mushroom. Return to baking pan. Cook in preheated oven at 350 degrees for 10 minutes. Enjoy.

Shanti’s Veggie Stuffing

1 (1 pound) loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup(vegetarian)
1 (10.5 ounce) can vegetable broth
2 tablespoons water
Salt & pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples (optional)

Mix together the bread, cream of mushroom soup, vegetable broth, water, Use more or less of any of the optional ingredients, be creative. Add salt and pepper to taste. It will be sticky. Shape into a loaf, cover and bake for about an hour at 350 degrees. Slice it like a meatloaf and serve.

Vicki’s Moroccan Vegetable Tagine

1 large (or two small) parsnips, scrubbed and rolled cut into 1”-2” chunks
1 medium butternut squash, peeled, seeded, and cut into chunks
6 Tbs. olive oil
1-1/2 tsp sea salt
1 onion thinly sliced
2 Tbs. minced ginger
3 cloves garlic, roughly chopped
1 Tbs. paprika
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground coriander
1-1/2 tsp ground turmeric
¼ tsp. ground cayenne pepper
1 tsp. sea salt
1 bay leaf
1-1/2 cup diced tomatoes
2 cups vegetable stock
1 can garbanzo beans, drained and rinsed
1 cup green beans, cut into 1” length
¼ cup chopped cilantro or parsley
1 cup millet, brown rice, couscous, or grain of choice, cooked
1 lemon

Combine the parsnip and the butternut squash on a roasting pan, sprinkle with ½ tsp. of sea salt, and drizzle with 2 Tbs. of olive oil. Roast at 350 degrees for 40 minutes, or until vegetables are soft and golden colored.
As vegetables roast, heat 4 Tbs. olive oil in a heavy-bottomed pot (or tagine) over a medium-high flame. Add onions and sauté for about 5 minutes until they begin to turn golden brown. Add the ginger and garlic, turn the heat down slightly, and continue to cook until everything is soft and golden brown (about 10-15 minutes). Add the spices, sea salt, and bay leaf, and cook another 2-3 minutes.
Add the diced tomatoes and 2 cups vegetable stock. Bring to a boil, reduce heat, and simmer for 5 minutes. Add sea salt to taste.
When the vegetables are finished roasting, add to the pot, along with the drained and rinsed chick peas. Stir gently to combine everything, bring contents to a boil, reduce heat, and simmer covered for 15-20 minutes, stirring occasionally.
Add the green beans, cover, and simmer for an additional 5 minutes until beans are bright green and crisp tender.
Remove the tagine from the heat and let it sit for a few minutes, uncovered.
Squeeze the juice of half a lemon over the tagine, and stir.
Serve over cooked grain and garnish with cilantro/parsley and lemon wedges.

Ranjani’s Bed Seasoned Tofu:

1 pound extra firm tofu, drained and pressed
1 1/4 cups water
1/2 cup shoyu
1 Tbs coarsely chopped fresh ginger
1 Tbs coarsely chopped garlic
4 star anise, broken into petals (optional & I have not used yet)
1/4 Tsp crushed red pepper flakes
1 1/2 Tsp toasted Asian sesame oil
2 Tsp sesame seeds

1. Set the block of tofu on a cutting board w/ the longer end of the block facing you. Using a serrated knife, cut the tofu crosswise into nine slices, each about 1/2 inch thick. Cut each slice in half to create 2 squares. Set aside.
2. Preheat oven to 450 degrees. In a 12 inch skillet combine the water, shoyu, ginger, garlic, star anise & red pepper flakes. Arrange the tofu in squares in the marinade in one layer. Over high heat, bring to a boil. Cover, reduce heat to medium low and simmer for 15 minutes.
3. Brush the sesame oil on the bottom of a large, shallow baking dish. When the tofu squares are done, remove them one by one from the marinade, brushing off any bits of garlic etc. and set them into the baking dish. Flip over each piece so the second side gets coating of the oil. Sprinkle w/ 1 tsp of the sesame seeds. Bake uncovered until the top is a deep caramel brown, 15-20 minutes. Flip over, sprinkle with the remaining sesame seeds and bake until the second side is browned, about 15 minutes.
4. Set it on a rack to cool. Can be refrigerated in a tightly sealed container for up to 1 week. (you'll be lucky if it lasts a day, it's so good!)
You can dice it and add it to a salad, like croutons. You can dice it and add to brown rice w/ vegetables...Enjoy!

Sunshine’s Couscous Vegetable Loaf
(fr. Delicious Vegetarian Food)

4 cups vegetable stock
2 cups couscous
1 TBS butter
3 TBS olive oil
2 cloves garlic, crushed
1 onion, finely chopped
1 TBS ground coriander
1 tsp ground cinnamon
1 tsp garam masala
1 cup cherry tomatoes, quartered
1 zucchini, diced
1 cup corn, frozen or fresh
8 large fresh basil leaves
½ cup sun dried peppers/tomatoes in oil
1 cup fresh basil, chopped fine
1/3 cup orange juice
1 TBS lemon juice
3 TBS fresh parsley, chopped fine
1 tsp honey
1 tsp ground cumin

1. Bring the stock to a boil. Put the couscous and butter in a bowl, cover with the stock. Leave for ten minutes.
2. Heat 1 TBS of the oil in a frying pan and cook the garlic and onion over low heat for 5 minutes, or until soft. Add the spices and cook for one minute. Remove from pan.
3. Add the remaining oil to the pan and cook the tomatoes, zucchini and corn over high heat until soft.
4. Line a 12 cup loaf tin with plastic wrap, overhanging the sides. Form the basil into two flowers on the base. Drain the pepper/tomatoes in oil, then roughly chop. Add the onion, tomato mix, pepper, and extra basil to the couscous and mix. Cool.
5. Press the mixture into the tin and cover with plastic wrap. Weigh down with cans and chill overnight.
6. Place the remaining ingredients and reserved pepper oil in a jar with a lid and shake. Turn out the loaf, slice and serve with dressing

Sanela’s Super Duper Siri Karta’s Stew

Vegetables – the ones below or any that you like or are in the fridge and need to be eaten soon
Cut into cubes:
1 C Butternut Squash
1 large potato
2-3 sweet potatoes
1.5 C Brussell Sprouts cut into half
1 C zucchini
1 C green beans
A few cups of mustard greens, kale, swish chard or any other green leafy vegetable of your choice
2 C sprouted mung beans or lentils
1 ts Celery seeds
1 ts chili powder
1 Ts dried basil or ½ c fresh basil
1 ts turmeric
1 ts ginger powder or a few slices of fresh ginger
A dash of cayenne if you like it spicy
1 C cashews or almonds

Put all the vegetables except the greens and sprouts into a large pot with enough water to cover. Add spices. Simmer until the veggies are almost done.
Add greens and sprouts a few minutes before veggies are soft and well done, cook for a few minutes.
Blend nuts with 1-2 cups of water until milky. Add to soup. Turn off heat. Done! Enjoy!!
Can be served with rice like a curry or by itself. Mmmmmmm……

Andrea’s Chickpea Picatta
(variation from Isa Chandra’s Post Punk Kitchen Blog)
Serves Four
Prep & Cook Time = About 30 minutes
For vegan variation: Omit bread crumbs

1 tsp olive oil
1 scant cup thinly sliced shallots
6 cloves garlic, thinly sliced
2 TBS bread crumbs
2 cups vegetable broth
1/3 cup dry white wine
A few dashes fresh black pepper
Generous pinch of dried thyme
1 16 oz can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 TBS fresh lemon juice
4 cups arugula
Optional: Serve over mashed potatoes for a heartier meal.

1. Preheat a large heavy bottom pan over medium. Saute the shallots, garlic and olive oil for about 5 minutes, until golden.
2. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
3. Add the vegetable broth and wine, salt, black pepper and thyme and bring to rolling boil. Cook about 7 minutes.
4. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
5. If serving with mashed potatoes, place the arugula in a wide bowl.
6. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely.

Andrea’s Quinoa and Silky Cabbage
(fr Mark Bittman’s How to Cook Everything Vegetarian)
Serves Four
Prep & Cook Time = About 1 hour, largely unattended
Vegan and Gluten Free

¾ cup quinoa
½ head Napa cabbage sliced into rings (or 1 lb of any other variety chopped)
2 TBS peanut oil
1 TBS sesame oil
1-2 tsp soy sauce
1 ½ cups vegetable stock
2 cloves garlic, minced
1-2 tsp ginger, minced
Pinch of cayenne for spicy food lovers

1. Put cabbage in a large covered pot over medium heat (w/o oil -- that comes in later). Cook, stirring infrequently, for 15 minutes.
2. After 15 minutes, add the oils and cayenne and cook for a few more minutes.
3. Turn heat up to medium high and add quinoa and soy sauce. Cook for a couple of minutes, until grains start popping and toasting.
4. Add vegetable stock and bring to a boil.
5. Add garlic and ginger and stir a final time - cover - and turn the heat to low. Cook for 15 minutes.
6. If the quinoa isn’t quite done or if there’s too much stock left, turn up the heat and cook for a few more minutes.
7. Enjoy!

Ranjani’s Double Sesame Skillet Brown Rice
(fr. The New Soy Cookbook)

2 cups cooked brown rice
1-2 TBS toasted sesame Asian sesame oil
6 oz Baked seasoned tofu , cut into ¼ dices
1 cup chopped cooked vegetables
1 ½ TBS toasted sesame seeds
2-4 tsp Shoyu (to taste)
Chili oil or hot pepper sesame oil (to taste)
2-3 TBS chopped scallion greens

1. Put the rice in a large non-stick skillet and drizzle 1 TBS of the sesame oil while stirring. Turn the heat on to medium and sitr in the tofu and vegetables. Cover and cook, stirring frequently, until the mixture is good and hot, about three minutes. [Note: Toasted sesame oil burns more easily than other oils, so watch closely and reduce heat if necessary.]

2. Stir in the sesame seeds and enough shoyu, toasted sesame oil and chili oil to give it a good balance of flavors. Garnish individual servings with scallion greens.

Ranjani’s No Hurry Vegetable Curry
(fr. Fresh from the Vegetarian Slow Cooker)

1 TBS peanut oil
2 large carrots, sliceed on a diagonal
1 medium yellow onion, chopped
3 garlic cloves, minced
2 TBS curry powder
1 tsp ground coriander
¼ tsp cayenne pepper
2 large Yukon gold potatoes, peeled and diced
8 oz green beans, ends trimmed and cut into 1” pieces
1 15 oz can chickpeas, drained and rinsed
1 14.5oz can diced tomatoes, drained
2 cups vegetable stock
½ cup frozen green peas, thawed
½ cup canned unsweetened coconut milk
Salt to taste

1. Heat the oil in a large skillet over medium heat. Add the carrots and onions, cover and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander and cayenne, stirring to coat.
2. Transfer the vegetable mixture to a 3 ½ - 4 quart slow cooker/ crock pot. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover and cook on low for 6-8 hours.
3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings. Serve over hot basmati rice with chutney and some naan on the side. Yum!

Latrel’s Baked brown rice pudding with dried fruit
Serves 6 to 8
This fragrant, whole grain dessert features coconut milk for richness and dried fruits for sweetness.

Natural cooking spray
2 eggs, lightly beaten
1 (13.5-ounce) can lite coconut milk
1/4 cup cane sugar
2 cups cooked brown rice
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup dried chopped apricots
1/4 cup dried cherries
2 tablespoons raisins
1/4 cup sliced almonds, toasted (optional)

Preheat oven to 375°F. Lightly grease a (9-inch) baking dish with cooking spray; set aside.

In a large bowl, stir together eggs, coconut milk, sugar, rice, vanilla, zest, cinnamon, nutmeg, apricots, cherries and raisins. Spread mixture evenly in the prepared dish. Cover with foil and bake for 30 minutes. Remove foil, stir, and continue baking, uncovered, until liquid is almost absorbed and rice is very tender, about 30 minutes more. Set aside to let cool for 10 minutes, then top with almonds and serve.
Santoshi’s Yummy wheat free, egg free, sugar-cane free, kind of healthy chocolate-chip-peanut-butter cookies

All estimates... I don't measure anything when I cook. Please be creative.

barley flour (about 1 cup)
oat flour (about 1 cup)
ground flax seed (about 1/2 cup)
maple syrup (about 1/2 cup)
peanut butter (about 1/2 cup)
grain sweetened chocolate chips (available at Whole Foods) (about 1/2 cup)
cocunut oil for recipe(about 1/4 cup)
cocunt oil for greasing the pan (about 1 tbsp)
baking soda (about 1/2 tsp)
sea salt (about 1/2 tsp)

Grease pan with coconut oil. Mix flours, flax, baking soda, and sea salt in one bowl. On stove gently heat and mix coconut oil, peanut butter and maple syrup. Combine dry and wet mixtures and stir. Adding water if too dry, adding more barley flour if too wet. Once consistency is good, add chocolate chips and stir. Spoon spoon-sized amounts onto a greased cookie sheet. Cook at 400 degrees for about 10 minutes. Time will vary depending on cookie size;-)

Sri Kari’s Irish Soda Bread Recipe :

2 1/2 cups flour
1/2 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 stick of margarine
3/4 cup of 2% milk
1/2 cup of CIDAR Vinegar
1 cup of raisins

Combine vinegar & milk and set aside. Mix all dry ingredients together. Cut in margarine with pastry blender until it looks similar to corn meal consistency. Mix in raisins making sure they are flour coated. Dig a hole in the center of dry mixture and pour in milk/vinegar combo. Using a fork mix together making sure that there is NO dry flour on the bottom of bowl.
Flour counter - take bread mixture out onto counter - lightly knead with floured hands. Form into a ball and place into a GREASED round pan (layer cake pan or a pie plate will do). Cut a CROSS + in top of bread and wipe the top with plain milk.
Place in oven @ 350 degrees for one hour or until top is brown. Remove from oven - can be eaten warm or cold - great with butter - Freezes well. ENJOY !

Sunshine’s Applesauce Spice Cake

2 ¼ cups unbleached white flour
1 tsp salt
1 ½ tsp baking soda
2 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp nutmeg
½ tsp ground cloves
1 ½ cups rolled oats
1/3 cup vegetable oil
1 ¾ cups pure maple syrup
5 egg whites
1 ½ cups unsweetened applesauce
Confectioners’ sugar (optional)

Preheat the oven to 350. In a medium mixing bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Stir in the oats and set aside. In a large mixing bowl, cream the oil and the maple syrup for at least 3 minutes, until well blended. Add the egg whites and applesauce. Gradually add the flour mixture, beating well after each addition.
Lightly coat a 10-inch Bundt pan with cooking spray. Pour the batter into the pan. Bake 45-55 minutes, until a knife inserted into the center comes out clean. Immediately invert the cake onto a serving plate & remove the pan. Lightly dust the cake with confectioners’ sugar.

Mark’s Simple Vegetarian Breakfast

1. Put some brown rice in a bowl.
2. Pour some almond milk into it (as little or as much as you'd like)
3. Microwave for 1 minute, or until warm
4. Mix in walnuts, raisins, and craisins
5. Add a hint of Blue Agave for sweetness
6. Mix and Enjoy!

Sunshine’s Mixed Berry Couscous
(fr. Delicious Vegetarian Food)

1 cup instant couscous
2 cups apple cranberry juice
1 cinnamon stick
2 tsp orange zest
9 oz fresh raspberries
9 oz fresh blueberries
9 oz strawberries, halved
7 oz Greek style plain yogurt
2 TBS golden syrup
Fresh mint leaves for garnish

1. Place the couscous in a bowl. Pour the apple cranberry juice into a saucepan and add the cinnamon stick. Cover and bring to a boil, then remove from heat and pour over the couscous. Cover couscous with plastic wrap and leave for about five minutes, or until all liquid has been absorbed. Remove the cinnamon stick from bowl (or keep as garnish).
2. Separate the grains of couscous with a fork, then gently fold in the zest and most of the berries. Spoon the couscous mixture into four serving bowls and sprinkle with the remaining berries. Serve with a generous dollop of yogurt, then dizzle with the golden syrup. Garnish with mint leaves and serve with love.

Sunshine’s Mango Peach Chutney
(fr. Moosewood Restaurant Low-Fat Favorites)

1 large mango, peeled and coarsely chopped
2 cups fresh or frozen peaches, peeled and chopped
½ cup unsweetened apple juice
½ cup cider vinegar
½ cup packed brown sugar
1 medium onion, chopped
2 tsp grated fresh ginger root
1 small fresh green chili, seed and minced
¼ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp salt

Combine all the chutney ingredients in a non-reactive saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring occasionally, until thick and translucent. Cool or chill before serving.

This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.

The goal of everyone is to be happy: to find unshakable peace and joy within, and universal harmony without. Venture on a journey to Self with breath and love as your guides. We are what we seek. Uncover the joy and purity within, seated at the core of every being. Become peaceful, clear, and one-pointed through meditation. Simplify life and enjoy all nature’s wonders. Meditation is for everyone.
Chitra Jessica Sunshine Klein has completed her Meditation Teacher Training with Sri Guruji Reverend Jaganath Carrera and The Yoga Life Society. She has also completed her Yoga Teacher Training with Starseed Yoga and Wellness of Montclair, NJ. Love is appreciating all things and beings for their natural glory. There is beauty in all of us. Sunshine wishes to empower and guide other love beings to find peace and joy, love and light.


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