These vegan savory pancakes with kale, carrots and mushrooms are a great healthy breakfast or dinner. These are not the greasy overly-sweet diner pancakes that leave you feeling sleepy and heavy. They are inspired by Korean scallion pancakes.
These savory and delicious vegan meatballs are easy to make and special to serve. Firm fava beans and short grain brown rice create a wonderful texture and go great on gluten-free or whole wheat pasta or as a healthy appetizer.
Inspired by the "Jay" vegan restaurants in Thailand, this fried rice pops with colors from corn, red peppers, peas, red cabbage and cherry tomatoes. Chopping all vegetables to the size of a pea makes this dish a speckled rainbow. Mirin makes is sweet and a squeeze of fresh lime makes it sour. So delicious.
Welcome to the hair episode! Learn how to move your hair when you belly dance to a trance-inducing beat, try the “Khaliji Sideways Hair Sway”, and turn your next shower into a stress-relieving ritual. DANCEABLE RITUAL: Cleansing Your Hair and Mind Washing our hair is a chance to cleanse our minds and enjoy massaging and detangling our thoughts, even if it’s just a quick shower. A paraphrased Buddhist proverb inspired this danceable ritual. It is, “Remember that when you cleanse your body you can also cleanse your mind.” Next time you wash your hair, do more than just the regular mindless or preoccupied wash. Try washing your hair as
I discovered May Kaidee Vegetarian Restaurant in Bangkok near the end of my Peace Corps service in 2005. The owner glided across the dining room, dressed in golden Thai flames and perfectly wrapped fabric. She was dancing, she was singing, and I was in love. https://youtu.be/0BNowUrDKng It is clear in her vegan Thai cooking classes and cookbooks: May Kaidee is a chef who feeds your soul. On my last day in Bangkok, I finished producing the first book I ever co-authored, “Guide to Being Vegetarian in Thailand”. I victoriously wrangled 5 copies from the Peace Corps office printer. This was before smart phones and wifi. I
These are the ultimate healthy travel food. Brown rice has protein and fills you up, the nori has minerals and umeboshi alkalizes sugars and calms you. The pickled plums also preserve the rice balls, which can stay good for days unrefrigerated. You won’t need to worry about finding something wholesome and satisfying when you are traveling if you pack a few of these. I got this recipe from the coauthor of The Great Life Cookbook Lewis Freedman while we were waiting to fly out of gate B12. Ha! https://youtu.be/SI63BIH51HM Makes 4 pucks 2 cups cooked short grain brown rice (can be leftover rice that has
This is a great way to use leftover cooked brown rice. My husband grew up macrobiotic, and miso soup is one of his favorite healthy breakfasts. This is the best soup for colds, too. Miso has healing properties if it is not boiled. 15 min. Serves 2 tags: gluten-free, vegan, vegetarian, whole food plant-based, macrobiotic, oil-free Ingredients 1-2 cups cooked brown rice (short grain is my favorite) 3 cups of water ½ onion coarsely chopped 1 tsp ginger coarsely chopped 1 Tbsp dried seaweed that is good in soup (alaria, kelp, shredded nori, etc) 3 dried shitake mushrooms 1 coarsely chopped carrot ½ tsp
This gluten-free vegan recipe makes yesterday’s vegetable platter into a satisfying meal. Like traditional Thai food, this recipe uses a combination of salty, sweet, sour and spicy ingredients to enhance the flavor of the vegetables. Prep and cooking time 20 min (not counting cooking the rice). Makes 2 servings. 2 cups of cooked brown rice half an onion diced 1 clove of garlic diced 3-6 oz tofu cut into half-inch squares 1 tsp sesame oil (or vegetable broth) 1 tsp coconut oil or any vegetable oil (or vegetable broth) 1 cup of a mix of diced vegetables (carrot sticks, peppers, broccoli, cherry tomatoes, etc)
This is a work in progress :) Myth: You must refrigerate rice after you cook it Fact: Even in tropical climates like Thailand and Indonesia, cooked rice is left out and unrefrigerated over night. It's just covered or put in a food safe so that pests don't get in.
I love tofu scramble for breakfast or brunch. But sometimes I feel like it's way too much tofu and not enough whole grains. That's why I add brown rice and make this dish truly kick-ass. 1 tsp sesame oil and vegetable oil (any combination) OR 1 tbsp vegetable broth 1 block firm tofu (12-14 oz) crumbled 1/4 onion chopped 1 clove garlic crushed 1/4 tsp of turmeric 1 1/2 cups leftover cooked brown rice 1 medium carrot chopped 1/2 cup mushrooms chopped 1 cup broccoli chopped 1 tbsp soy sauce 1 tsp rice vinegar 1 green onion chopped (optional for garnish) sliced cucumber