Cooking Classes- educating and nutritionizing the community through food


Our cooking class this past Sunday was fabulous! Everyone loved Yogi, the delicious food, and learned some great healthy recipes they can incorporate into their cooking at home! As in the words of Yogi; “Cooking is like meditation it takes focus and love.” 

We are excited to be expanding into adding more classes and other educational courses and workshops. We loved teaching people about the medicinal properties of the spices we use as well as some tips and tools for healthier living and eating. 

We have another class this August 11th from 430-6pm in Martinez. 

Please join us by RSVPing  at

Here are some beautiful pictures from the class below! 


ImageImageLooking forward to seeing you at our next class! 


Yogi’s Cooking Family 


Join us for an intimate culinary experience!

Vegan World Fusion Cuisine

You are cordially invited to the Yogi’s Cooking family home

for an intimate culinary experience!

Join us to:

  • Learn some treasured Yogi’s family recipes
  • Journey into the land of spice to ignite your palette
  • Discover the ancient Ayurvedic wisdom through food
  • Come have fun and share with others in the Yogi’s Cooking Community  

When you come:

  • Enjoy a special summer refreshment
  • Taste everything Yogi creates
  • Get to know the Yogi’s Cooking family
  • Take home our family recipes
  •  Ask us questions and get how to’s

When: Sunday August 4th, 2013 from 4:30-6:00pm

              Cost:  $35.00 per person  


(When space fills we will notify you and give you future dates of classes)

For any questions contact us at: or (925) 609-4544

We look forward to our time together!

Blessings, Yogi, Kristi, Jacob and Emily


Spring Update

Yogi’s Cooking

Specializing in Healthy, Delicious Vegan World Fusion Cuisine

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


Yogi’s Cooking Update! Hey all you wonderful people who have been supporting us at the markets. We are so appreciative of your feedback and support. Many of you have known us as serving Vegan Indian Fusion Cuisine. Well, we have realized that we use all sort of ingredients from around the world including spices. What we have always done is gotten creative with our cooking. Combining asian noodles with indian spices and curry into spaghetti sauce. Cooking is a form of creativity. As a family, we like to pull out our improvisational skills and get down to bussiness. Sometimes, its good, and sometimes not so good. We adjust, throw out, and sometimes make a masterpiece! Some of the new products we are inventing and perfectng are our Vegan and Gluten Free Empanadas, various salads with greek inspired ingredients and our quinoa mashup. (Don’t want to give you all the details, got to keep you surprised too!


Here is a recent pic snapped at Oakland Veg Week. We served up some of our delicious pakora and sauces. It was great seeing our community getting educated about healthy eating and living!

935440_574109392622497_625837889_nIt was my birthday (Emily here) so after Oakland Veg week we went out to dinner at La Costanera, one of my favorite places in Montera. (right next to our Half Moon Bay Market folks!)

photo-4Stay tuned folks!

We are newly in Oakland on Wednesdays from 10-2 at 21st and Grand right by kaiser!


Yogi’s Cooking Fam

New Products out this Summer!

Yogi’s Cooking

Specializing in Healthy, Delicious Vegan World Fusion Cuisine

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


We are having fun in the kitchen coming up with some original recipes for this summer including: Black Bean Butter, Tahini Thai Basil Chutney, and Pineapple Chutney! Delicious!!!

What is Black Bean Butter?

Black Bean butter is our delicious new spread/dip made with organic black beans, onion, ginger, indian spices, sea salt, lime juice, fresh herbs: oregano, chives, and cilantro. It is light, refreshing and truly satisfying. It is great on sandwiches, amazing on nachos, good to dips veggies in! I love it with our garlic cilantro chutney= divine.

Herbs in the black bean butter from my garden

Black Bean Butter Ingredients

with chips and our garlic chutney —splendid indeed~

Tahini Thai Basil Chutney-

I have always been in love with thai spices: galanga root, lemongrass, coconut milk, mint etc…which inspired me to make this new delightful spread/sauce. Here are the ingredients: Raw sesame seeds, organic lemon juice, olive oil, coconut milk, basil, thai spices, sea salt, toasted coconut. This is wonderful accompanied with our fire roasted bell pepper chutney on our gluten free pakoras. This makes an excellent salad dressing as well as a delicious sauce over pasta! and don’t forget—–Get your dip on!

Jake’s favorite chutney: Tahini Thai with Fire Roasted Bell Pepper

Pineapple Chutney-

When the summer nights get hot—we get our grill on and that means needing a delicious refreshing sauce to top off our grilled veggies, meats, tempeh or tofu! This is a wonderful sauce that can substitute for mango salsa. Excellent on salmon and grilled chicken for all those fish and meat eaters out there! Here are the ingredients: Pineapple, sea salt, curry, lemon juice, indian spices.

“HOT Pakora!”

Thanks for your love and support at the markets. Please check out our farmers’ markets page to see where you can find us!

Yogi’s Cooking Fam

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

Frequently asked questions about Yogi’s Cooking products

Yogi’s Cooking

Specializing in Healthy, Delicious Vegan World  Fusion Cuisine        

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



Most people have questions about our product. Here are some popular ones below along with the answers and some helpful tips. If I miss something please do comment and I will get back to you. =)

How do I prepare the beans? What do I eat them with? How long do they last?

All Beans should be re-heated on the stove (add a bit of water so they do not burn). They can be served with any grain of your choice; we recommend quinoa as it is the master grain full of protein. We like it a lot because we do not eat meat. It helps  sustain our energy and keep us full—coupled with beans it’s more protein than meat! They can also be served with bread or as a side dish. Jacob thinks the black eyed peas go great as a side dish for a BBQ!  Beans last for 5-7 days in the fridge—you can also freeze them for up to 3 months! We have one customer who is a Diabetic who likes to buy our product in bulk and freeze them so that he always has something healthy that can eat on hand! Here is a recap below:


  • Eat cold- on crackers, alone, over salad, use as a dip for chips, put them in a wrap
  • Heat and Serve- alone, with rice or bread, meat, fish etc
  •  Lasts 5-7 days in fridge–you can freeze them too!

What is a chutney? How long do they last? What do I eat it with?

A chutney is a sauce or spread that be put on virtually anything–well almost anything =) Our cilantro chutneys last for up to 2 weeks in fridge, our pumpkin ginger date chutney lasts for about  3 weeks (it has lemon juice and vinegar which act as a natural preservative) Our Fire Roasted Bell Pepper lasts for 2-3 weeks. Chutneys are wonderful to use as marinades, dips,  spice up your stir fry! Get creative. We love it when customers come back and give us ideas on how to use our chutneys and what to pair them with? Here is a recap below:


  • Use as a dip- for raw veggies and roasted meats/vegetables
  • Spread on sandwiches, crackers, bread, pakora/samosa
  • Use like Salsa
  • Mix with eggs. pasta, or rice
  • Stir-fry with vegetables/meats
  • Use as a marinade 
  • Lasts for up to 2-3 weeks depending on which kind (refer above for more info)
  • All chutneys can be frozen

What is a pakora? Samosa? What do I eat it with? How do I prepare it? How long does it last?

A pakora is a gluten free Indian style falafel.  A samosa is a puffed pastry (wheat flour) filled with potatoes, peas, and indian spices. We recommend eating it with our delicious chutneys as an appetizer or as a side dish. We also reccomend eating it with our chana masala (chickpeas and spinach) It is very common seeing people eat a pakora with chana masala as a light meal. It is also common in India to eat pakoras with chai tea. Pakoras can  replace any bread product for a gluten free alternative. To prepare them just pop them into the oven or toaster over for  3-5 minutes at 375 degrees. They can also be microwaved-we don’t recommend this as it does change the texture and consistency. They will last for up to a week in the fridge and can be frozen for later enjoyment! Here is a recap:


  • Pakora: Gluten Free Indian Falafel (potatoes, spinach, onion, ginger, chickpea flour  turmeric, sea salt)
  • Samosa: Puff wheat pastry filled with potaotes, peas and indian spices
  • Eat as an appetizer, snack, or a replacement for your bread product
  • To reheat when taken home place in oven for 3-5 minutes at 375 degrees.

Please do leave a comment if you have any further questions

Happy Healthy Eating!


Yogi’s Cooking Family

 Chickpeas and Spinach with Pakoras

Welcome to Yogi’s Cooking Blog!

Yogi’s Cooking

Specializing in Healthy, Delicious Vegan World Fusion Cuisine        

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



Jacob and Emily Marshall at the Berkeley Vegan Earth Day Festival

Thank you for stopping by our official blog and temporary website. Please have a look around to learn about who we are, our mission, philosophy, what we offer and where you can find us. Yogi’s Cooking is excited to announce that we are currently in 20 farmer’s markets around the SF bay area.  Please stop by our Farmer’s Markets page to find out where we are so you can stop by your local market to pick up some of our healthy cuisine!

Please Follow our blog. There is a follow button to the right on the sidebar. You will receive updates via email when we make new posts. They will be filled with discounts, health and wellness tips, notifications on new markets , events and festivals.

We are excited as a family to be working at creating a sustainable green business that works to co-exist a healthy symbiotic relationship to all things. The more we have your support the more we can continue to green our business! We are dedicated to making the changes that we need to make this business in integrity with our mission for a healthy whole planet. Every little bit of your postive energy helps us to grow and expand  with these values. Thank you.

To your health and well-being,

Yogi’s Cooking Family

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