Mushroom and Brown Rice Soup

What to eat on Wheatless Wednesday?  How about something warm and umami!



4 cups vegetable stock (pure water based)

Mushrooms (2 portabella, OR a small box of buttons, OR 8 shiitakes), sliced

3 green onions, diced (OR ½ a small onion)

2 seaweed strands (OR 1 sheet nori, OR 2 Tbls Bragg’s Amino Acids, OR 2 Tbls miso paste)

½ cup brown rice, dry



-Cook brown rice.


-In a saucepan, over medium heat, add the veggie stock, mushrooms, onions and seaweed.  Bring to quick boil, then reduce heat to low.  Simmer for 5 minutes.


When the rice is done, add the soup.  Enjoy!


Pad Thai – Live Vegan Style!

Soaked Cashews:

1/2 cup cashews

1 Tbls sesame oil

1/2 cup nama shoyu

juice of 1 lime

2-4 chilies, seeded and chopped (to taste)

1-2 Tbls sweetener

2 tsp sea salt

Soak cashews for an hour in all the ingredients.  When finished, blend until smooth.

Pad Thai sauce:

1 Tbls sesame seeds

1 Tbls sesame oil

1 small red pepper to taste (or use 1 tsp red pepper flakes)

6 sundried tomatoes, soaked in water for 2-3 hours, drained

2 tomatoes, chopped

1 tsp sea salt


Zucchini shreds / noodles

1/4 cup snow peas, julienned

1/4 cup red bell pepper, julienned

1/4 cup bean sprouts (mung)

1-2 scallions, chopped

1/4 cup chopped cashews (dry)

Put it all together!

Toss veggies (except zucchini noodles) in with the soaked cashew blend.  Coat well, set aside.

Put zucchini noodles in bowl, coat/mix with Pad Thai sauce .. add the veggie/cashew blend.


Peanut Soup, Sauce and Salad

I love peanuts so do my best to buy organic ones or from the Indian market.  I do not eat them raw, but roast them with spices.  I then use these in the recipes below.

Peanut Soup (or dipping sauce)

1/2 cup organic peanut butter

1/4 cup dates

1-2 cups of pure water (depending on if you want to make this a soup or a dipping sauce)

1-2 pieces of seaweed (or 2 tablespoons of Miso; or 1/4 cups seaweed .. to taste)

1/4 cup finely chopped peanuts

Blend the first four ingredients until smooth.  Sprinkle with finely chopped peanuts and enjoy!

Peanut Sauce (or soup)

1 cup organic peanut butter

2-3 tablespoons honey (or other sweetener)

1-2 cups water (less for sauce, more for soup)

2-3 tablespoons Miso (or soy sauce, or seaweed .. as above)

1 clove garlic

5-8 sprigs cilantro

optional: cayenne

Blend all until smooth.  Great for dippping veggies!

Carrot and Peanut Salad

3-4 organic Carrots, shredded (I use a potato peeler)

1 tablespoon Coconut Oil

1 teaspoon Black Mustard Seeds

1 green chili, shredded

1 tablespoon sweetener

5-8 Curry Leaves (or 1 Tablespoon curry powder)

juice of one Lime

1/2 cup roasted Peanuts, finely chopped

Heat Coconut Oil in cast iron pan.  Saute Black Mustard Seeds, shredded chili, and the curry leaves (or powder) .. just to wilting.  Pour the spice mix and Lime Juice over shredded Carrots, add roasted/chopped Peanuts, mix well and its ready to eat!

Iya, Inity and Ital!


Meatless Monday Mardi Gras

Rockn’ the Mardi Gras food this week:


Louisiana Citrus Crepes

Morel Mushroom Po Boys

Spicy Pilaf with Cajun Chickpeas

Roasted Okra Creole!


Laissez le Bon temp rouler!

Jai Bhang!

Bhang is a delightful drink that I enjoyed while in India.  It is a combination of ganja, almonds, spices and sugar.  It is traditionally drank during March and April to celebrate Holi and Vaisakhi, which mark the end of winter and the beginning of spring.

Drinking bhang is also a way to honor Shiva – the Auspicious One, Lord of Deep Mind.

Drinking and eating bhang (bhang golis, ‘balls’) is not considered the consumption of a drug but a medicine.  In Ayurveda – India’s ancient healing science – cannabis is used to treat vomiting, intestinal parasites, hemorrhage, diarrhea and dysentery, to promote sleep, increase appetite, as a digestive aid, relieve pain, and as an overall means of restoring health.

The use of cannabis is also detailed by Shen Nung – the Emperor of the Five Grains, the Divine Farmer – who described its medicinal uses 5,000 years ago.  Today, cannabis is still found in Traditional Chinese Medicine (TCM; prescribed for the same conditions as outlined in Ayurveda), and commonly mixed with ginseng, or a combination of poppy, cannabis and ephedra.

Other ancient cultures that recognized cannabis as medicinal include:

-pre-Christian Northern Europe, where it was associated with Freya, Lady of Fertility and shamanic arts;

-several notable Rabbis identify cannabis as one of the ingredients in Shemen Ha’Mishchah, the “holy anointing oil” mentioned in Exodus 30:22-25;

-the Sufi use of cannabis has been mentioned as early as the 13th century;

-and Galen and Pliny, ancient Greek and Roman physicians and philosophers, both prescribed cannabis, again for the same reasons as ancient Ayurveda.  Likewise, it was used to treat nosebleeds, cleanse wounds, treat inflammation of the joints, cure ear infections, and in steam baths to detoxify.

Today, the use of cannabis – even as a proven medicine with a well established history – is either illegal or frowned upon.  For whatever reason one may choose to use cannabis – to clear phlegm and mucus, in the treatment of cancer, to relax the ADHD mind or prevent the acceleration of Alzheimer plaques, to stop or slow the spread of breast cancer, to promote the death of brain cancer cells, or simply enjoy a calm mind freed from distraction – remember that all such green growing things are sacred to Earth equally as they are beneficial to our bodymind.

A recipe for Bhang

2 cups water

1 ounce cannabis (as with all green plants, fresh is best)

4 cups almond nutmilk (room temperature)

2 tablespoons almonds, chopped

1/8 teaspoon garam masala (a mix of cloves, cinnamon and cardamom)

1” piece ginger root, squeezed for its juice

1 teaspoon rosewater

3/4 to 1 cup sweetener (to taste)

Remove seeds and stems from cannabis, place in a teapot.

Boil water, then pour over cannabis leaves.

Let steep for 1 hour.

Strain the tea.  Mix the cannabis leaves with 2-3 teaspoons of almond nutmilk, mix in a blender –

add more nutmilk as needed to create a wet pulp.

Add the chopped almonds and more almond nutmilk, blend well.

You can either sieve this of the heavier ingredients (leaves and nuts),

or leave as is (to taste).

Add this mix to the remaining nutmilk,

then add the remaining ingredients – blend well.

The bhang is ready to drink.  It can be enjoyed as is, or warmed, or chilled.


Namaste and Peace Out!


~ ~ ~

Thank you Cannabis Culture for the photo!

Sesame Crackers

Working on a recipe for Live Vegan Sesame Sticks.  Its a work in progress.  So far, this is what I have:

1 cup flax meal

1 Tbs tahini

2 squash, roughly chopped

1.1/2 cup walnuts, soaked 6-8 hours

4 tsp sesame seeds

1 clove garlic

1 chili pepper (or 1 tsp chili powder)

¼ cup olive oil

1 shallot, minced

1 Tbs nutritional yeast

2 Tbs agave

Place flax meal in medium sized bowl.  Process all other ingredients until smooth.  Add mix to flax meal and stir, mix well.  Spread on dehydrate sheets to 1/2” thickness.  Sprinkle with ground sesame seeds and sea salt (gomasio)

Dehydrate at 115 for 6-8 hours, until almost completely dry but still pliable.  Transfer to dehydrator screens for 24 hours.

Banana Nut Pancakes

I love making these at night, so the flavors can dance together overnight.  Then at first light, I put them in the dehydrator.


They are perfect for a leisurely morning munch with fresh fruit juice, and ideal for a pre- and post-workout boost.


And best of all .. they are ridiculously easy to make!


Banana Nut Pancakes


1 cup sliced bananas, ripe

½ cup chopped nuts, your choice .. I prefer pecans

1 cup ground flax seed

½ cup young coconut flesh (or dried and shredded)

1/8 cup maple or agave syrup

1/8 cup coconut oil

½ cup water


Blend all in a food processor.  Add the water slowly (if the bananas are very soft, the mix will be loose).  You want a cross between a thick batter and a soft dough.


Drop onto dehydrator sheets, about 4” wide and ½” thick.  Dehydrate at 140 for 30 minutes, then reduce to 115 for another half hour.  They will be warm, moist and dreamy!


Namaste and Peace Out!


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