Healthy Recipes
Hiya Cooks,
There’s something I’ve been thoroughly enjoying lately in an “oh, I guess I like pain” sorta way…
Cycling! If you follow my husband Brian on Instagram (@parallaxchillax), you know he’s really into his bike. Well, this year for my birthday he got me some gear (those shorts with built-in cushy diapers and a jersey—Team Sky here I come!) and for the past few weeks we’ve been hitting the road every chance we get. After those long rides, my thighs are barking and I’m ready for some epic chow.
That’s where this wonderful new vegan cookbook comes in. Simple Recipes for Joy by my neighbor and dear friend Sharon Gannon, is packed 200 delicious dishes.
I love this book and I asked Sharon if I could share a bunch of recipes with you all. Of course she said yes!
(Scroll down for 6 of my favorite recipes from her book.)
In case you don’t know Sharon, she’s a 21st-century Renaissance woman if I’ve ever met one—an animal rights activist and world-renowned yogini, best known as the co-founder of the Jivamukti Yoga Method. And speaking of cycling, I often see Sharon peddling around Woodstock, tackling the toughest hills on basically a Huffy! Looks like her recipes keep her both vibrant and fueled like a pro.
I met Sharon over 20 years ago in NYC while taking yoga classes at her studio and our friendship blossomed from there. If you’re ever in New York, check out a class and have lunch at the Jivamuktea Cafe. You’ll love it! Many of the recipes in her new book are staples on the menu.
Shredded Beet & Carrot Salad
Yield: 2-4 servings
- 1 large raw beet, peeled and shredded
- 1 large carrot, peeled and shredded
- 4 walnuts, chopped
- 2 tablespoons raisins
- 1 teaspoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
1. In a bowl, place the shredded beet and carrot. Add the walnuts, raisins, vinegar, olive oil, and salt and pepper to taste. Mix lightly so as to retain the separate red and orange colors.
2. Chill for at least 30 minutes before serving
Curry-Tahini-Shoyu Noodle Soup
Yield: 6-8 servings
- 4 ounces uncooked noodles (udon, soba, glassnoodles, or rice noodles)
- 1 sweet potato, peeled or unpeeled andchopped into small cubes
- ¼ pound fresh green beans, chopped into smallpieces
- 1 medium carrot, peeled and chopped intosmall pieces
- 1 stalk celery, chopped into small pieces
- 6 ounces fresh, frozen, or canned corn
- One 16-ounce can adzuki beans, with liquid
- 2 tablespoons powdered vegetable stock orequivalent in bouillon cubes, dissolved in½ cup boiling water
- 3 tablespoons dried hijiki seaweed
- 8 cups water
- 2 tablespoons tahini
- 2 tablespoons mellow white miso
- 2 tablespoons vegetable oil
- One 1-inch piece fresh ginger, peeled and finelychopped
- 3 cloves garlic, finely chopped
- 1 medium onion, chopped into small pieces
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 8 ounces firm organic tofu, chopped into small cubes
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper orcayenne pepper
- Hot or toasted sesame oil, for serving
1. Prepare the noodles according to the directions on the package, drain, and set aside.
2. In a largesoup pot, place the sweet potato, green beans, carrot, celery, corn, beans, stock, seaweed, andwater, and bring to a boil over high heat. Reduce the heat to medium-low and cook, covered, forabout 20 minutes, until the vegetables are soft.
3. Meanwhile, in a small bowl, mix the tahini and miso to make a paste, then set aside.
4. In a small frying pan, heat the oil over medium heat. Add the ginger, garlic, and onion andsauté for 5 to 10 minutes, until the onions are translucent. Add the curry powder, coriander, andcumin and cook for about 3 minutes, adding just enough water to keep the mixture from burning,until well mixed and the spices are fragrant.th
5. Add the noodles, sautéed mixture, tahini/miso mix, tofu, salt, and pepper to the pot.Stir gentlyto incorporate all of the ingredients.
6. Ladle the soup into individual bowls and add severaldrops of sesame oil in each bowl.
Sweet and Crunchy Rice and Beans
Yield: 2-4 servings
- 2 tablespoons dried hijiki seaweed
- One 15-ounce can adzuki beans, with their liquid
- 4 cloves garlic, finely chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons agave or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce, tamari, or Braggs Liquid Aminos
- 1 cup cooked brown rice
- 12 ounces raw mung bean sprouts
- ¼ red onion, diced
- 2 scallions, chopped
- 2 cups broken corn chips
1. In a small bowl, place the seaweed, add boiling water to cover, and let stand for 5 minutes torehydrate.
2. Place the beans in a medium saucepan. Add the garlic and red pepper flakes and cook, covered,over medium heat for 10 minutes. Reduce the heat to low, add the agave, vinegar, sesame oil,and soy sauce. Stir well, remove from the heat, and set aside.
3. Place the rice, sprouts, onion, and scallions in a large bowl and mix well. Add the bean mixtureand stir together, then sprinkle with the corn chips.
Sautéed Collards with Herbs
Yield: 4-6 servings
- 1/2 cup olive oil
- 6 stalks collard greens, chopped into very small pieces
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh rosemary
- Fresh oregano and/or fresh thyme, finely chopped
- Salt and pepper, to taste
1. In a large frying pan, heat the olive oil over medium heat. Add the greens, garlic, rosemary, oregano,and thyme and sauté for 1 minute, stirring continuously.
2. Reduce the heat to low, cover thepan with a tight-fitting lid, and cook for 1 to 3 minutes longer, until the greens are the desiredconsistency.
3. Add salt and pepper to taste.
Spirulina Millet
Yield: 2-4 servings
- 1 cup uncooked millet
- ¼ cup flaxseed oil
- ¼ cup powdered spirulina
- 1 tablespoon soy sauce, tamari, orBraggs Liquid Aminos
1. Let the millet sit uncovered after cooking for about 10 minutes so it dries out some, then transferit to a large bowl. Add the flaxseed oil and, using a large fork, mix well to coat the millet.
2. Little bylittle, add the spirulina, using the fork to mix. Add the soy sauce, mixing well until the millet isbright green.
Sharon’s Amazing Chocolate Mousse
Yield: 15-20 servings
- One 14-ounce package extra-firm organictofu
- One 14-ounce package firm organictofu
- Pinch of salt
- ⅓ cup maple syrup or agave
- 10 ounces canned coconut milk
- 3 tablespoons vanilla extract
- 2 tablespoons unsweetened cocoapowder
- 2 tablespoons raw cacao powder
- One 9-ounce bag vegan chocolate chips
- 2 tablespoons coconut oil
1. In the bowl of a food processor place the tofu and salt and process until smooth. Add the maplesyrup, coconut milk, vanilla, cocoa powder, and cacao powder and blend again until smooth.
2. In a double boiler, melt the chocolate chips and coconut oil. Add the melted mixture to thefood processor and thoroughly blend.
3. Transfer the mixture to a large bowl, using a spatula to scrape it all out. Using a hand mixer,whip the mixture at high speed for 3 to 5 minutes to lighten it and add more air.
4. Spoon into servingcups or shallow crystal champagne glasses and refrigerate for 1 to 2 hours, until cold.
5. Garnishwith a dollop of vegan whipped cream, if desired.
Your turn: What’s your favorite dish to cook up during the fall season?
Peace, bikes & home cookin’,
