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2 cups (10 1/2 ounces) frozen strawberries
2 frozen sliced bananas
4 tablespoons acai powder
1 cup unsweetened almond milk, or any other non-dairy milk
2 tablespoons nut or seed butter
1/2 to 1 tablespoon honey or agave nectar
Honey or agave nectar, to taste

Toppings
Fresh fruit, sliced
Granola, optional
Unsweetened coconut flakes, optional
Dried goji berries, dried cranberries, dried cherries, optional
Chia or hemp seeds, optional

Using a high-powered blender, blend the frozen fruits, acai powder, almond milk, nut or seed butter and honey or agave nectar.
Blend until creamy and smooth, adding more almond milk as needed to keep blender running.
Consistency should be thicker than a smoothie.
Spoon acai mixture into bowls.
Top with sliced fruit and optional toppings, if using.

Serves 2

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I am a child of the earth. I am connected to all life; to animals, to trees, to rivers, to seas.  We tread lightly upon the earth.

May we all support life in all the choices we make and then all of our lives will be worth supporting.

This collection of vegan/vegetarian recipes began, when students in our yoga life training programs asked for help in changing their diets to a more healthy, caring one.

Eating with compassion is the ultimate display of our powers to rule over our senses, to exercise our ability to identify with other creatures, and to sacrifice our pleasures to support life in one another.

Knowledge is a key component in maintaining a healthy diet.  Make sure the foods you are eating promote good health.

Whether we are in a yoga training program or not, we all can benefit from these recipes.  Our goal is to live the best, most caring, life we can!

Bon Appetit!

Barbara Terner

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4 cups vegetable broth
4 cups tomato juice
1 can (28 oz.) organic diced tomatoes, undrained
2 medium carrots, sliced
2 medium celery stalks, diced
1 medium onion, diced
1 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried
2 garlic cloves, finely diced
1 1/2 cups uncooked rotini pasta
Shredded vegan Parmesan cheese, if desired

In 4- to 5-quart slow cooker, mix all ingredients, except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in pasta.
Increase heat setting to High.
Cover and cook 15 to 20 minutes longer or until pasta is tender.
Sprinkle each serving with cheese.

Serves 4

 

 

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Portobello mushroom caps, sliced
1/4 cup extra virgin olive oil
Organic No-Salt seasoning blend
Lime or lemon to squeeze over mushrooms while grilling
Salt
Salsa (store bought or See Note)
Flour tortillas
Radishes, thinly sliced,
Leftover grilled vegetables (if desired)

Fire up the grill.
Toss mushroom slices in oil and seasoning blend.
Place mushroom slices on grill pan.
Grill 3 minutes.
Squeeze lime or lemon over slices.
Sprinkle with salt.
Turn slices over.
Grill another 1 to 2 minutes.
Squeeze more lime or lemon juice over slices.
Sprinkle with salt.
Heat tortillas on grill while mushrooms are finishing grilling, until warm.
Remove tortillas from grill.
Place some mushroom slices, leftover grilled vegetables (if desired) on tortilla.
Top with salsa and sliced radishes.
Serve immediately.

Serves 2 generously

Note: Spicy Tomato Salsa

 

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1 medium spaghetti squash (see Note for preparation)
2 tablespoons good quality olive oil
1 medium onion, diced
1 clove garlic, minced
2 1/2 cups Roma tomatoes, seeded and chopped
1/2 cup pitted Kalamata olives
3 tablespoons chopped fresh basil
Salt and pepper

Prepare spaghetti squash (See Note).
Heat oil in a frying pan over medium heat.
Add onion and sauté until tender, approximately 5 minutes.
Add garlic and sauté for 30 seconds.
Stir in tomatoes and cook for approximately 1 minute, just until tomatoes are warm.
Use a large fork to shred the “spaghetti” from the squash and place in a large bowl.
Add sautéed vegetables, olives and basil.
Add salt and pepper to taste.
Serve warm.

Serves 4

Note: Spaghetti Squash The Microwave Way

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46 ounce can tomato juice (not from concentrate)
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, scraped and diced
2 cloves garlic, finely diced
8 ounces silken tofu, drained and cut into cubes
3 tablespoons tomato paste
1 tablespoon good quality olive oil
8 ounce cup water
kosher salt
freshly ground black pepper

Heat olive oil in a large pot over medium heat.
Add the onion, celery, carrots and garlic.
Sauté vegetables until tender, approximately 5 minutes.
Season with salt and pepper.
Stir in tomato juice, tomato paste and water.
Bring to a boil and cover pot.
Simmer on a low heat for 15 minutes.
Stir in silken tofu and simmer for 15 more minutes, uncovered.
Puree the soup in a blender until smooth.

Serves 4

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Eggplant, sliced into 1/2 inch rounds, dried in paper toweling
Olive oil
Salt
Filling choices:
Sun-dried tomatoes, julienned
Sliced mushrooms, sauteed
Sliced olives
Jalapeno peppers, slice and sauteed
Basil leaves

Preheat oven to 400°

Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from pan and place on a platter.
Add your choice of fillings and fold like a mini taco.

Serves 4

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Dressing Ingredients
3 tablespoons extra virgin organic olive oil
2 tablespoons finely minced red onion
1 tablespoon apple cider vinegar
1 1/2 teaspoons raw honey
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt

Salad Ingredients
2 1/2 cups broccoli florets
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup chopped walnuts

Whisk the dressing ingredients in a large mixing bowl.
Add the salad ingredients.
Toss together until thoroughly blended.

Serves 4

Submitted by: Linda Jost Hom

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2 ripe medium bananas
2 tablespoons fresh lemon juice
1/2 cup toasted wheat or oat cereal
3 cups chopped fresh fruit, or fresh berries

Place bananas in a medium bowl.
Add lemon juice.
Mash and stir bananas and lemon juice until the mixture is the texture desired.
Assemble parfaits in short, wide glasses in alternating layers of mashed banana, cereal, and fruit until all is used up.
Serve immediately.

Serves 4

Note: For added protein, substitute one cup of silken tofu for one of the bananas.

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1 pound firm tofu
2 medium zucchini, sliced lengthwise into quarters
1 Vidalia onion, sliced in 1/2 inch rounds
Italian salad dressing, or vinaigrette dressing
Greens; bok choy, spinach, or kale, or a combination

Sesame-Miso Marinade
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon crushed red chili flakes
3/4 cup water, apple or pineapple juice
1/4 cup white miso

Cut tofu lengthwise into 4 rectangular “steaks”.
Combine in a food processor; garlic, ginger, sesame oil, tamari, apple cider vinegar, brown sugar, red chili flakes, water and miso.
Process until smooth.
Place marinade in a shallow dish.
Add tofu, turning to coat well.
Marinate at least 2 hours, or overnight, in the refrigerator.

Heat grill
Brush vegetables with dressing.
Place in a grill basket or directly on the grill.
Grill until slightly charred.
Set aside.
Remove tofu from marinade.
Place tofu in a grill pan.
Sear for 2 minutes on each side.
Place tofu and vegetables in a warm oven while preparing the greens.

Wilted Greens
1 teaspoon olive oil
1 teaspoon toasted sesame oil
1 medium head bok choy, washed and sliced diagonally, or 6 cups spinach or kale, washed, drained and torn into pieces
1 teaspoon minced fresh ginger
1 tablespoon tamari, soy sauce or General Tsao Stir Fry Sauce
6 to 8 scallions, sliced diagonally

Heat olive and sesame oils over moderate heat in a large saute pan.
Add greens and ginger.
Sauté, stirring frequently for 4 minutes, or until almost tender.
Add tamari and scallions, stir.
Add grilled vegetables and tofu.
Gently combine.

Serves 4

Note: Any vegetables suitable for grilling can be used.