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!

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


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


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!

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

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