Kichari: Lentil & Brown Rice Stew

This is a variation of my Indian Kichari recipe. Ingredients 1 cup lentils, rinsed and drained ½ cup brown rice, rinsed and drained Water 2 vegetable bouillon cubes (or to taste) 1–2 teaspoons minced fresh ginger 2 teaspoons curry powder ¼ teaspoon turmeric powder ¼ teaspoon cinnamon powder 2–3 cups chopped vegetables (carrots, yams, potatoes,…

Brown Rice Pilaf with Sautéed Veggies & Tahini Sauce

In this recipe I incorporated many of the different whole food groups (grains, legumes, vegetables, nuts and seeds) into one dish.  It’s hearty, tasty–and satisfying! Ingredients 2 cups cooked short-grain brown rice* 3 tablespoons olive oil or your favorite cooking oil 1–2 tablespoons chopped or minced garlic 1 cup chopped onions 1/2 cup cooked black…

Veggie Nut Burgers

This is a variation of my Veggie Nut Loaf recipe. Some of our customers thought it would work well as a veggie burger, so I turned the loaf into burgers. They came out great! Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 2 teaspoons minced garlic 1 celery stalk, chopped 1 ½…

Veggie Nut Loaf

Years ago during my ashram days I used to make a nut loaf from the Higher Taste cookbook. The original recipe has cheese in it so I made some adjustments to make this recipe vegan. I omitted the cheese and added chickpea flour as a binder. I also used lentils to put more fiber and…

Brown Rice Salad with Seasonal Veggies

In the springtime, wild foods begin to grow. The first seasonal crops are available at our local health food store. I like to  find ways to use seasonal foods in my dishes. Local-grown is much appreciated in our area. In this recipe I used fiddlehead ferns, ramps, spring onions and mustard greens. Mustard greens also grow wild in…