About yogiscooking

Yogi's Cooking is an eclectic blend of flavors from around the World that delight your senses, nourish your body, and enliven your soul. Yogi combines classic Indian spices with other worldly flavors bringing you Indian Fusion Cuisine. Our mission is to provide you with healthy delicious food that is exceptionally unique and of artisan quality. Our aim is to embrace a sustainable, conscious business model. Keeping you healthy goes hand in hand with the well-being of our planet. Here are some of the things we do to provide an environmentally friendly business: *We support local and organic farmers. *Our food comes in reusable and recyclable containers. * Our cuisine is primarily Vegan and Gluten-Free Thank you for saying YES to your health and well-being. We are positively impacting ourselves and the planet one bite at a time! Enjoy! www.yogiscooking.com Follow us on Facebook

Almond pumpkin ginger date chai!

Here is a great recipe to make a warm nourishing tonic for the fall season!
Cuddle up with blankets with this one, or pair it with pumpkin pie for a ultra decadent delight!

You need: our pumpkin ginger date chutney, almond milk, black tea for a pick me up, or roobios for a caffeine free selection, sweetener ( we recommend stevia, maple syrup, or coconut palm sugar)

Makes 1 delicious cup of pumpkin ginger date chai!

Recipe:
1 cup of almond milk
1 heaping T of pumpkin ginger date
1 tsp loose leaf tea or 1 tea bag
Sweetener to taste

Heat almond milk on stove with pumpkin ginger date chutney just to slight boil, turn off steep tea for 3 minutes! Strain if you would like!
And sweeten to taste. Mmmmmm
Enjoy!

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A sweet dessert for your holiday party?

Emily loves to create special treats for parties! These are 2 creations that I came up for Joanne’s birthday party! Our vision collectively was to create not just a dessert but a whole experience for the guests to indulge in! An experience to ignite the wonders on their palette to give pleasure and delight!

Contact us via email for your special holiday creation

yogiscooking@gmail.com

Gluten free pumpkin butternut squash spiced ginger cake with pear, apple, walnut maple syrup compote!

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Yogis sweet delights
Raw Cacao masala coconut
Almond rose caredemon

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Wild Mushroom Herbed Coconut Milk Soup Recipe

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Ingredients:
4 cups of coconut milk
4 cups of various mushrooms (crimini, baby portobello, shitake, oyster, etc…)
2 tsp. of smoked hungarian paprika (this is not regular paprika)
1-2 T gluten free tamari, or nama shoyo
1 tsp of cayenne pepper or to taste
1 T of fresh chives
1T fresh thyme
1 red onion chopped
2 T coconut oil
1.2 scoops of Sun Warrior vegan plant based protein (make sure this is the raw no flavor added kind- or 2-3 T chickpea flour for thickening

Preperation:
Place 1T of coconut oil in sauce pan heat on medium heat. When melted add in diced onion and saute until translucent. Make sure not to carmelize the onions! Add mushrooms and tamari/nama shoyo and turn on medium low heat and saute for 10-15min until mushroom are soft. Meanwhile, heat the coconut milk on low in a pot. Add the plant based protein or chickpea flour, and smoked paprika, and cayenne~ stir throughly. Put in 1/2 T of chives and thyme into the sauteed mushroom mixture the last minute of cooking. Add saute into pot of coconut milk. Add 1T of coconut oil Stir and heat until just boil! Add the remaining fresh thyme and fresh chives sprinkle with a dusting of smoked paprika and serve!

You can serve this as a main meal with bread, rice, or pasta!
Or as a side dish with different meats or veggies
For a light lunch serve with a organic spring mix with our parsley pesto!

Want more fall inspired recipes?
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With love, a tantalizing mouthful of soup, and a toast to your health,
Emily