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:: _Q U A R T E R L Y __E A T S _ ::
May All Beings Eat Happy!
This is one of my favorite things to cook at home. Simple, easy and quick with a whole lotta bang and punch of both flavor and great vitamins and minerals. If you've ever been afraid of going down the Kale path, try this recipe, you might surprise your tastebuds.
STIR FRIED SEASAME KALE
Serves 6
What You Need:
1 bunch kale, any variety
1/2 small head or 1/3 medium head red cabbage
1-1/2 tablespoons olive oil
1 medium red onion, quartered and thinly sliced
2 teaspoons freshly grated ginger
1 tablespoon dark sesame oil
2 tablespoons sesame seeds
Salt and freshly ground pepper to taste
What You Do:
1. Strip kale leaves from stems. Stacking a few leaves atop one another, cut into narrow strips. If desired, slice stems thinly to use in the stir-fry; otherwise discard. Cut red cabbage into thin slices about 2 inches long.
2. In a stir-fry pan or large skillet, heat oil. Add onion and sauté over medium heat until golden and soft.
3. Add kale and cabbage. Turn heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until greens are brightly colored and tender crisp.
4. Remove from heat. Stir in sesame oil and sesame seeds. Season with salt and pepper and serve at once.
Chef's Tips
—To spice up this dish, add Sriracha, minced fresh hot chili, or dried hot red pepper flakes to taste.
—Add another vegetable for color and flavor, like red bell pepper (cut into strips), fresh or frozen corn, or baby carrots (quartered lengthwise).
Photo: Susan Voisin
Recipe by: Nava Atlas
VEGAN SIU MAI DUMPLINGS
Makes 15 to 20 siu mai
What You Need:
3-1/2 tablespoons vegan butter
1 tablespoon ginger, grated
2 cups faux chicken, defrosted
1/2 cup shiitake mushrooms, sliced thinly
2 tablespoons tamari
1 tablespoon five-spice powder
1 tablespoon hoisin sauce
2 cups shredded cabbage
1 cup shredded carrot
1 package of wonton skins
1/4 cup cooked peas
What You Do:
1.
In a large skillet, heat margarine. Once it sizzles, add ginger and cook for one minute. Add faux chicken and mushrooms and cook for five minutes, stirring occasionally. Stir in tamari and five-spice powder and cook for 3 minutes before adding hoisin sauce. Add cabbage and carrots and cook 5 more minutes.
2. Make a circle with your forefinger and thumb. Place dumpling wrapper over your hand and then place a heaping teaspoon of filling in center. Fold up sides of the dumpling, creating a little cup. Dot the middle of each dumpling with a pea for garnish.
3. Fill a large saucepan 1/4-full with water, place over high heat, and bring to a boil. Use a metal colander over the pot or bamboo steamer lined with wax paper, and steam buns for about 15 minutes.
Photo: Hannah Kaminsky
Recipe by: Rachel Klein
:: _R E C I P E__ F L A S H B A C K S_ ::
CLICK HERE
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:: _L I N K S_ ::
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Yoga :
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www.jivamuktiyoga.com
www.jiva-sf.com
www.animalmukti.org
www.sarahpowers.com
www.paulgrilley.com
www.insightmeditationcenter.org
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Products :
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www.to-goware.com
www.mooshoes.com
www.lululemonathletica.com
www.hipandzen.com
www.jadeyoga.com
www.terrapass.com
www.saveyourtrash.com
www.naturebaby.co.nz
www.kulae.com
Home Composting is easy!
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Periodicals :
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www.yogajournal.com
www.yogitimes.com
www.enlightennext.org
www.vegnews.com
www.vegetariantimes.com
www.himalayaninstititue.org
www.originmagazine.co
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Food :
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www.alisonsgourmet.com
vegan cookies, brownies & chocolates- Mind Blowing!
The Big Book of Vegetarian by Kathy Farrell-Kingsley
The Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett and Ray Sammartano
Baking with Agave Nectar by Ania Catalano
The Star Wars Cookbook by Robin Davis
(just because its FUN and I'm all about 'The Force')
The Tassajara Bread Book
The Yoga Cookbook
by The Sivananda Yoga Vedanta Centers
Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz & Terry Hope Romero
Moosewood Restaurant Low-Fat Favorites
by The Moosewood Collective
I Am Grateful (Recipes of Cafe Gratitude)
by Terces Engelhart with Orchid
Crazy Sexy Juices
by Kris Carr
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Books :
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Asana Pranayama Mudra Bandha
by Swami Satyananda Saraswati
Astanga Yoga
by Lino Miele
Ashtanga Yoga
by David Swenson
Autobiography of a Yogi
by Paramhansa Yogananda
Bhagavad Gita As It Is
by His Divine Grace A.C Bhaktivedanta & Swami Prabhupada
Cats and Dogs are People Too!
by Sharon Gannon
Diet for a New America
by John Robbins
Four Chapters on Freedom
by Swami Satyananda Saraswati
Hatha Yoga Pradipika
by Swami Muktibodhananda
Jivamukti Yoga: Practices for Liberating Body and Soul
by Sharon Gannon & David Life
Jivamukti Chant Book
by Sharon Gannon
Insight Yoga
by Sarah Powers
It's Here Now - Are You?
by Bhagavan Das
Light on Pranayama
by B.K.S Iyengar
Light on Yoga
by B.K.S. Iyengar
Mahabharata retold
by William Buck
Moola Bandha ~ The Master Key
by Swami Buddhanda
Myths of the Asanas
by Alanna Kaivalya & Arjuna van der Kooij
Non-Violent Communication
by Marshall Rosenberg, Ph.D.
Ramayana retold
by Ramesh Menon
Sacred Sanskrit Words
by Leza Lowitz & Reema Datta
The Alchemist
by Paolo Coehlo
The Bhagavad Gita
by Eknath Easwaran
The Essence of Yoga
by Bernard Bouanchaud
The Food Revolution
by John Robbins
The Heart of Yoga: Developing a Personal Practice
by T.K.V. Desikachar
The Living Gita
by Sri Swami Satchidananda
The Ramayana
by R.K. Narayan
The Road Less Traveled
by M. Scott Peck
The Textbook of Yoga Pyschology
by Ramamurti S. Mishra, M.D. (Sri Bramananda Saraswati)
The Upanishads
by Eknath Easwaran
The World Peace Diet
by Will Tuttle
The Yoga Sutra
by Edwin F. Bryant
The Yoga Sutra of Patanjali
by Swami Satchidananda
The Yoga of Breath
by Richard Rosen
Man's Search for Meaning
by Viktor E. Frankl
Yin Yoga
by Paul Grilley
Yoga and Vegetarianism: The Diet of Enlightenment
by Sharon Gannon
Yoga: Tradition of Unification
by Andrey Lappa |
