Posts Tagged "Plant Based Recipes"

Cold Beet Borscht Soup for Summer

Posted by on Jul 24, 2010

Cold Beet Borscht Soup for Summer Let’s call this a soup, even though I grew up drinking it out of a glass, and at Yonah Shimmel’s Knishery in New York (est.1910) they were still serving it on tap, for $1.25, along with home made Kefir, in little plastic institutional juice glasses when I visited last, about 10 years ago. This is the closest I can get to Yonah Shimmel’s cool, sweet, sour beverage, with some modifications of my own that take into account a Russian influence (add dill) and my Ayurvedic background (add black and white pepper). And its...

Read More

Summer Raw Cabbage Salad a.k.a. Cole Slaw

Posted by on Jun 26, 2010

I am a huge fan of cabbage. When I was a strict vegetarian it must have been its hearty quality and chewy texture that appealed. Now that I am an omnivore, I value cabbage both for its delicious, slightly sweet taste, and its high fiber low calorie ratio. In fact cabbage has the fewest calories and least fat of almost any vegetable. Its a great diet food, and a great food to balance the heavy quality of cooked meat. I find eating meat with vegetables, but without grain to be much lighter and digestible. Raw Sauerkraut, which is a...

Read More

Beet Root and Daikon Winter Rice Pullao

Posted by on Dec 14, 2009

Winter makes me want to cook, and brings out my love of warming spices. Today I wanted rice and vegetables, and all I had in the house was a large red beet-root, and a daikon radish. So I made Beetroot and Radish Pulao, a really simple and delicious dish. Vegetables are both medicine and food. Each and every vegetable has some kind of medicinal property, from anti-oxidant to digestive to just the value of the fiber content. Daikon is famous in Japan for its properties as a digestive, especially raw. Beets are high in anti-oxidants. One of the things...

Read More

May and June Gloom Vegan Odessa Borscht

Posted by on Jun 24, 2009

Samuel Clemens’ remark that the coldest winter he ever spent was summer in San Francisco, could be modified to include May and June in San Diego, when morning and afternoon cloud cover keeps the air cool and moist. The clouds typically burn off by afternoon, but lately there have been days of full cloud cover. Don’t mind it a bit myself, it makes the air smells soooo good at night, and there is really lots and lots of sun the rest of the year, so I enjoy the elemental change; but its true it doesn’t exactly feel like summer...

Read More

Baked Roots and Squash Stew: Vegan or Non-Vegan

Posted by on Jan 28, 2009

This is an excellent warming slightly sweet slightly spicy stew that can be made purely vegan, or in a traditional mid-eastern style with ground beef or lamb. Making it with meat is more warming and tonifying, suitable for Vata, but unnecesary for Kapha, or Pitta Kapha. Ingredients: * Butternut Squash, 1 small * Parsnip, 1 * Sweet Potato, 1 * Kidney beans, cooked, 4 ounces * Ground beef or Lamb or cubed Tofu or Tempeh, 8 ounces * Yellow raisins, 2 tablespoons * Turmeric, 1/2 teaspoon * Allspice, 2 tablespoons * Bay leaves, 5 * White pepper, 1/2 teaspoon...

Read More

Vegan Nopalitos (Cactus Leaves) with Tofu, Shitake, and Dill

Posted by on Jan 19, 2009

Many people are very concerned with cleansing and “toxins”. Right now Whole Foods has a gigantic post-holiday display across from the dairy aisle with all the ingredients for a radical purgative cleanse. But if people ate a balanced diet, they would not need military solutions for their bodies. Let’s enter into a dialogue with our digestive systems. Let’s understand that digestion is a process more akin to alchemy than to the sewer system of a building . In Chinese Medicine it is said, “Eat Grains for Energy, Proteins for Strength, and Vegetables to Keep Things Clean” May I repeat?...

Read More

Cafe la Blanca Simple Vegan Vegetable Soup

Posted by on Jan 8, 2009

On a recent trip to Mexico City I stayed in the historic district across the street from a sweet little restaurant that became my nightly haunt. A relic from the ’50’s, Cafe La Blanca served a lovely, mild, easy-to-digest vegetable soup that calmed my nerves and soothed my stomach after a long day of sightseeing and spicy lunches. This is an easy soup to replicate, and is just one of many great ways to get your kids to eat vegetables, as it is slightly sweet from the liberal amount of onion and carrot. Ingredients one large brown or sweet...

Read More

Pin It on Pinterest