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


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


Yogis sweet delights
Raw Cacao masala coconut
Almond rose caredemon


Coconut spinach mung bean soup

Emily gets so excited when the weather starts turning cool! For me it’s an invitation to come inside and nurture and nourish by body! Here is a beautiful warming soup good for all body types according to Ayurveda!


Wild Mushroom Herbed Coconut Milk Soup Recipe


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

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?
Want to see what were up to and where we are these days?

Sign up to our blog

With love, a tantalizing mouthful of soup, and a toast to your health,

Yogi’s Cooking Family

Yogi’s Cooking

Specializing in Healthy, Delicious Vegan and World Fusion Cuisine

Serving the Farmer’s Markets around the greater San Francisco Bay Area


This spring has been getting busier and busier for us at the markets. We are preparing for our busiest season this summer. It’s amazing to think  that when we started this business we were in 3 markets a week and have now grown to 17+ a week and still growing! We are all putting our hard work, love, heart, soul and energy into every aspect of the business. We are grateful to all our vendors for showing up every week and putting all their hard work and positive energy at the markets.

One of the things we are very excited about is changing all our containers, spoons, and bags over to compostable and biodegradable. We  been wanting to make the business 100% green/sustainable and organic from the beginning unfortunately, we had little capital  to invest and  relied on what little investment we received from family members. As we are growing with your support we are slowly able to make these changes. We are committed to staying true to our values and integrity to be in alignment with the Earth and all her inhabitants.

Here are a few photos below from Yogi’s cooking behind the scenes

In the Kitchen

Kristi and Yogi

Emily and Jacob celebrating Kristi’s birthday