Veggie (aka "happy cow") burgers

This recipe lends itself to variations according to what you feel like creating (or in my case what you actually have at home). Veggie burgers tend to be bland, but the spices and humble lemon zest really obliterate that notion. Do try them!

• 240g of cooked beans (garbanzo, red, black, white, your call. A mix works best)
• 200g of frozen fava beans (or peas)
• 1/2 tsp cumin
• 1/2 tsp coriander powder
• 1/2 tsp cayenne pepper
• 1 heaped tbsp flour
• lemon zest
• pinch salt & pepper
• coriander stalks (or parsley)

Put all the ingredients in a food processor and whiz. Divide the paste in 8, 6, or 4 depending on how big you want your burgers to be, roll in flour and press into patties. Cook in pan and serve with buns, pickles, tomato, greens, yoghurt or mayo, whatever you feel like, actually.

Oatmeal Cookies

A nice, full of spice, oatmeal cookie that is easy, quick, yummy, and dairy free. Don't skip the walnuts, I think they are key to the yummyness.

1 cup unbleached or whole-wheat pastry flour

1/2 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup sugar or other sweetener

1/3 cup vegetable oil

1/4 cup molasses

1 tsp. vanilla extract

11/2 cups rolled oats

1/4 cup fortified soy or rice milk

1/2 cup raisins

1/2 cup chopped walnuts, optional


Preheat oven to 350 F.

Mix flour, cinnamon, baking soda, baking powder, and salt in large bowl.
In separate bowl, mix sugar, oil, molasses, and vanilla until smooth. Add flour mixture, rolled oats, milk, raisins, and walnuts. Mix well.

Drop rounded tablespoonsful of cookie dough onto an oil-sprayed cookie sheet (DO OIL OR BUTTER COOKIE SHEETS!), about 2 inches apart. Bake until light brown, 12 to 15 minutes. Transfer to a rack to cool. Store in airtight container.

Makes 30 cookies

Raw Choconana Pudding

1 avocado
1/2 ripe banana
1/4 cup cocoa powder
1/4 cup honey
1 tablespoon coconut oil
1 teaspoon vanilla

Combine in food processor until pudding-like. May add water

Spinach-Sweet potato soup (vegan and good for all ayurvedic constitutions)

1 tbsp olive oil

1 cup onions, sliced

1/2 tsp fresh ginger, minced

1/2 tsp ground cumin

2 cups water and some bouillon powder or 2 cups vegetable stock (or chicken, or whatever you have if not vegan)

1 cup sweet potatoes, cubed

1/2 cup carrots, sliced

5-6 cups spinach, chopped (1 bunch)

salt and freshly ground pepper to taste

In large pot on medium-high, heat oil. Add onions and ginger and sauté until onions start to caramelize, about 5 minutes. Stir in cumin and sauté for another minute. Add water, bouillon, and all vegetables. Cook until sweet potatoes are softened, about 15 minutes. Stir in salt and pepper, then serve with some bread. (I don't measure that much, just put in a bag of spinach and 2 sweet potatoes)

Favourite dark leafy greens (from the Ayurvedic Cookbook)

Prep time: 10 to 20 minutes

1 bunch dark leafy greens: kale, collards, mustard, turnip or dandelion greens

½- ¾  cup water

1 teaspoon sunflower oil (or ghee for digestible but non vegan version)

½ teaspoon whole cumin seeds

1 teaspoon coriander powder

Wash greens and chop them, taking out stem in the process. Bring water to a boil in heavy bottomed skillet. Put in chopped greens, cover, lower heat to simmer. Cook from 7 to 15 minutes or until greens are tender. Drain, serving water, if not too bitter, for use as soup broth.

Heat oil in small pan over low heat. Add cumin seeds. When they begin to brown, stir in coriander. Brown, do not burn. Pour this mixture over the drained greens, mixing well,  serve immediately.

The spices take the edge off the usually bitter greens.