These classic chicken salad sandwiches may be made in a variety of ways. You may make them using either home-cooked chicken or store-bought rotisserie chicken, depending on your degree of preparation. After then, it’s entirely up to you to be creative. Make them your own, wonderful, and delicious again! Ingredients: I used two cups of […]

  • Easiest Mushroom Masala

    Easy to make, quick Indian Mushroom Curry, with succulent mushrooms drenched in spicy Indian gravy. From Ayurvedic Point of View: Mushrooms have an earthy flavor like a dark, rich, loamy soil. That earthiness is a symbol of the Potential of the mushrooms to hold you grounded and calm your nervous system. They are called ‘Tamasic’ […]

  • Instant Pot Quinoa Taco Bowl

    Instant Pot Quinoa Taco Bowls is a simple yet tasty One Pot meal. This is an Instant Pot Dump and Start recipe, so it’s really simple to make. Healthy doesn’t have to be boring. Anything taco flavored isn’t dull in my book! I like quinoa, but without great flavors to add to it, I wouldn’t […]

  • Chickpea Tikka Masala

    This wonderfully delicious and fulfilling Chickpea Tikka Masala is made with only five Ingredients and is so incredibly simple to make. Totally vegan and gluten-free! This Chickpea Tikka Masala is no exception and will not disappoint you. It’s warm, creamy, perfectly seasoned with incredible flavors, addictive, unbelievably simple, protein-rich, and seriously so good. Preparation may […]

  • Hot Lentil Rice

    It’s a very famous lunch/breakfast recipe from Karnataka (South India). In Kannada, Bisi means hot, Bele means lentil, and Bath means rice. It’s a healthy and balanced One Pot meal made of rice, lentils, and mixed vegetables. It tastes great when eaten with Kara Bhoondi, potato chips, or Papad. The trick to making Bisibelebath is […]

  • Cowboy Beans

    These cowboy beans are conveniently produced in One Pot, taste great and reach the spot on every table for quick family dinner or potluck ideas. No one’s really going to think its vegan and so absolutely delicious. This basic recipe falls together in 15 minutes, making them a big winner. Even children will call for […]

  • Instant Pot Garlic Butter Green Beans (Vegan)

    If you serve these garlic and buttery green beans to a green bean hater, they’re going to convert! These green beans are filled with flavor, vegan, which ensures that they are also dairy-free, gluten-free, low-carbon, keto, and Whole30 complaints! Now, these can be cooked over the stovetop, but because I’ve discovered the Pressure Cooker process, […]

  • Moroccan Style Chickpea

    This vegan and gluten-free Instant Pot Chickpea is a tasty main meal full of Moroccan spices and flavors. Serve with rice, couscous, or other crusty bread. This tasty Instant Pot chickpea stew (chickpeas are the same as garbanzo beans) normally took about 35-40 minutes, but wanted to try it in the Instant Pot and it […]

  • Mexican Rice with Corn and Black Beans

    Mexican Rice with Corn and Black Beans If you’re in love with Mexican cuisine, Mexican Rice is definitely a one you need to try. With the beans, the corn, the tortillas, and the guacamole! This Mexican Rice is a favorite standby, with easy Ingredients, quick and simple in the Instant Pot—and hands down, one of […]

  • Lentil Soup

    Here’s a quick and easy lentil soup full of vegetables and flavor. Cooking in Instant Pot makes food preparation too simple and fast in general. I have found that whether you Pressure Cook lentils or beans, you get the additional advantage of having lentils significantly decreased compared with regular stove-top cooking. This can be a […]

  • Lasagna Soup

    Pasta, tomatoes, herbs, red lentils, pesto, and garlic bread; I mean, you can’t go wrong with all these stuff together. This soup is a delicious and comfortable meal made in One Pot and cooked in a matter of minutes. I enjoy the soup with some extra garlic topping including garlic bread or olive oil and […]

  • Mushroom Barley Soup

    This soup recipe begins with a foundation of onion, carrot, and celery. It’s usually referred to as Mirepoix. This mixture of ingredients is the base of so many wonderful dishes, and for this mushroom barley soup, it all begins here. From Ayurvedic point of View: Mushrooms have an earthy flavor like a dark, rich, loamy […]

  • Instant Pot Lentil Chili

    When I’m low of time, I enjoy this recipe. Instant Pot Lentil Chili is prepared in less than 30 minutes and is a tasty, delicious vegetarian/vegan meal. From Ayurvedic Point of View: For vegetarians, beans , dals, and lentils are an essential source of nutrition—protein, complex carbohydrates, fiber, and vitamins. As versatile as they are […]

  • Black Beans Quinoa and Sweet Potato Vegan Chili

    A smoky, delicious bowl of meatless chili made in an Instant Pot in 30 minutes! It is a perfect freezer meal where you can put all the ingredients in a freezer box, dump it in an Instant Pot and eat. Its vegan and gluten-free! You know, though, what’s the best aspect of this Chile? It’s […]

  • Kidney Beans and Tomato Vegan Chili

    This Instant Vegan Chili Pot is the best Vegan Chili recipe you’ll ever have! It’s so quick to make, it just needs a few basic Ingredients, and it’s ready in no time at all. Guaranteed to please vegetarians and vegans! From Ayurvedic point of View: For vegetarians, beans , dals, and lentils are an essential […]

  • Instant Pot Tikka Masala

    This Tikka Masala is absolutely delicious, super easy, and freezer friendly. From Ayurvedic Point of View: Ayurveda considers onion and garlic more than food. As a result, onions and garlic are known as blood purifiers in Ayurveda. While garlic has curing properties, onions have cooling properties and are a perfect summer snack. Onions are sweet […]

  • Instant Pot Lentil Butternut Squash Curry

    This warm lentil butternut or pumpkin curry is creamy and soothing. From Ayurvedic Point of View: For vegetarians, beans, dals, and lentils are an essential source of nutrition —protein, complex carbohydrates, fiber, and vitamins. As versatile as they are tasty, dals and lentils are used to make salads, appetizers, soups, main dishes, side dishes, and […]

  • Hearty Vegan Mushroom Stew

    This simple and convenient vegan mushroom stew is hearty and delicious, and will become your new favorite family meal. From Ayurvedic Point of View: Mushrooms have an earthy flavor like a dark, rich, and loamy soil. That earthiness is a symbol of the potential of the mushrooms to hold you grounded and calm your nervous […]

  • Wheat Berries

    Instant Pot Wheat Berries— tender, chewy berries cooked in minutes in a Pressure Cooker. I like to use it in sandwiches, curry, chilies, or spaghetti sauce. From Ayurvedic Point of View: Wheat is still an essential food component commonly used in Ayurveda. This is especially recommended for airy Vata and fiery Pitta types because of […]

  • Apple Crisps with Oats

    Is your Instant Pot used all year round? It’s perfect for every season. This Instant Pot Apple Crisp is full of flavor, and incorporating oatmeal makes it healthy! From Ayurvedic Point of View: Apples are perfect for Kapha balancing. While raw, sour apples are Vata and Pitta aggravating, cooked apples, on the other hand, help […]

  • Apple-Delicata Squash Porridge

    This macronutrient-rich dish is Gluten-free, Paleo, AIP-compliant, and GAPS-friendly. Apple-Delicata Squash Porridge is simple to make, tasty, and naturally sweet! Apple-Delicata Squash Porridge is a perfect fall and winter breakfast, easy to prepare, high in nutrients, nourishing and soothing, well enjoyed by both kids and adults. From Ayurvedic Point of View: Apples are perfect for […]

  • Steel Cut Oats

    Steel Cut Oats This is another very quick recipe that just requires a couple of minutes to put together. The best thing is that this recipe can be modified to match your preferences. Don’t like apples, consider strawberries instead. From Ayurvedic Point of View: Oats inherently tastes sweet in their grain form. These qualities and […]

  • Vanilla Apple Cinnamon

    You’re going to enjoy the versatility of this recipe. I’ve been refrigerating the leftovers, and they tasted just as great when heated throughout the week. It’s a perfect “E” breakfast. Mix it with a little vegan Greek yogurt for added protein. It takes about 10 minutes in the Instant Pot, which isn’t bad. It’s got […]


    he best way to keep the doctor and hospital you like is to become a diligent Health Care Detective: Start by Asking Detailed Questions About the Health Plan’s Provider Network. Don’t rely on the plan’s fine-print summary; figure it was written by company lawyers to protect the insurer, not the customers. Read it, of course. But […]

  • How to Keep the Doctor and Hospital You Like ?

    I remember having coffee in New York’s historic Algonquin Hotel with health insurance whistle-blower Wendell Potter as he lamented that President Obama had campaigned for the Affordable Care Act by promising that people would be able to keep their insurance with the doctors and hospital they liked. “People around him should have known better,” Potter […]


    Your Human Resources Department and insurer should tell you the actuarial values of any plan they are offering and then discuss your options depending on your budget. But be prepared. It won’t always be easy to get the information. You might have to prod the person on the other end of the phone. He or […]

  • The Smart Way to Shop for Health Insurance

    A couple I know, who don’t want to be identified, claimed for years that they had great health insurance. They loved the fact that the plan had no premium charges and therefore didn’t cost them a dime upfront. “That works for us,” the wife said happily and often. And the health plan did work for […]

  • Whole charcoal-roasted kohlrabi

     lot of people have never heard of kohlrabi, and those who have are often reluctant to try it since it looks a little like an alien when the bulb is held upright and the stems and leaves are hanging below it. I’ve experimented with many ways of preparing this cruciferous vegetable, but roasting it on […]

  • Whole charcoal-roasted kohlrabi

    A lot of people have never heard of kohlrabi, and those who have are often reluctant to try it since it looks a little like an alien when the bulb is held upright and the stems and leaves are hanging below it. I’ve experimented with many ways of preparing this cruciferous vegetable, but roasting it […]

  • kohlrabi kimchi

    While I enjoy cabbage-based kimchi, I prefer the firm bite that I get from turnip much more. Inspired by turnip kimchi, I use kohlrabi for this bold and spicy version. You can find gochugaru—red chile powder used in Korean cooking—at Asian markets or online. Ingredients: 1 pound kohlrabi, peeled and cut into large dice 1 […]

  • Apple and kohlrabi coleslaw

    This is one of my favorite salads in this book. Since the crunchy apple and kohlrabi are so refreshing, it would make the perfect palate cleanser between heavier courses at dinner, but most often I eat it for a light lunch. Ingredients: 1 cup shredded napa cabbage 1 cup shredded red cabbage 2¼ teaspoons kosher […]

  • Braised artichoke hearts with celery root—carrot puree

    This is a simple and delicious dish that uses a silky celery root and carrot puree as the bed for artichokes braised in a bright liquid of wine, lemon juice, and fat. A topping of herbed croutons and bread crumbs adds a delicious layer of texture, making this a standout dish. Big thanks to Monifa […]

  • Wheat berry salad with creamy ginger dressing

    This grain-based salad is healthy, hearty, and delicious. I took inspiration from the classic Waldorf salad, one of my favorites growing up (the apples and grapes made it fun). I use wheat berries, the whole form of the wheat grain, since they are highly nutritious and make this a more substantial meal, and I include […]

  • Crunchy, bitter, and tart salad with sweet mustard vinaigrette

    People most often associate salads with summertime, but I need *clap* my *clap* bitter *clap* leaves *clap* during the colder months. Belgian endive, curly endive, radicchio, frisée, escarole. Give me all the chicories! I think it might be more accurate to describe these as bittersweet greens, since they often have a subtly sweet earthy flavor that […]

  • Salad basics

    Whether I’m using spring and summer varieties like butter, red leaf, and romaine or fall and winter bitter leaves like radicchio, chicory, and frisée, I incorporate salad greens into hearty salads throughout the year. These leaves are all great bases, and the possibilities are limitless from there. Add other cooked and raw vegetables, dried fruits, […]

  • Asparagus with lemon-pepper marinade

    I created this recipe after watching the second episode of the first season of Atlanta. I’ve never had lemon pepper wings, but when Darius and Paper Boi drooled over the light emanating from their chicken-filled box, it was clear that I needed to see what all the hype was about. After an afternoon of testing, while […]

  • Shaved asparagus salad

    There is something about the combination of asparagus and lemon that keeps me coming back for more. This recipe has a similar flavor profile to the Asparagus with Lemon-Pepper Marinade , but don’t fret; this dish serves a different purpose than that one. I imagine the grilled asparagus in the second recipe being served on […]

  • Quick-pickled carrots, green beans, and grape tomatoes

     make refrigerator pickles often during the summer. Quick pickling is a fun way to preserve surplus vegetables from your garden or local farms, and it is a great way to use odds and ends from leftover vegetables after making a dish. Either way, the method in this recipe can be adapted using any number of […]

  • Dressing salads

    Monifa Dayo, my talented chef friend, gave me the best advice for making flavorful salads, which I will share with you: Before coating the leaves with dressing, lightly spray them with fresh lemon juice, sprinkle with salt, and toss to coat. This technique helps amplify the flavors of the dressing once it’s added. If using […]

  • Sautéed turnip greens with penne

    I was one of those people who rolled my eyes when parents talked about having to “sneak” vegetables into their kids’ meals. Because my elder daughter, Mila, has such a voracious appetite for vegetables, I assumed that those parents were doing it all wrong. If those parents had just introduced their kids to a variety of vegetables […]

  • Turnip green soup

    This recipe is an update of a favorite recipe from my book Vegan Soul Kitchen. This soup is very nurturing and, dare I say, healing. During winter months, if I’m feeling a cold creeping on, I make this soup and take it easy, and typically bounce back. I don’t get caught up in monitoring nutrients and […]

  • Root vegetable kakiage tempura with tamari-kombu dipping sauce

    Kakiage is a type of tempura in which vegetables are cut into a julienne—long, thin strips—before dipping into a batter and deep frying. When my wife was obsessed with making tempura for three months, kakiage was our favorite. In this recipe I call for parsnips, carrots, and burdock, but any hardy root vegetable would work. […]

  • Roasted parsnips with onion-mustard sauce

    Inspired by the Senegalese poulet yassa—a dish of chicken and caramelized onion with lemony mustard sauce—this recipe pairs mildly sweet, earthy, and nutty parsnips with a juicy and flavorful marinade of peanut oil, black pepper, onions, mustard seeds, garlic, habanero, and Dijon mustard. The parsnips are then topped with seasoned caramelized onions and garnished with […]

  • Oven-roasted carrots with carrot top—walnut pesto

    While clementine juice plays brilliantly off of the earthy and sweet flavor of orange and red carrots, I felt like something was missing when solely basting them in juice. Carrot top pesto was my answer. For the longest time I avoided making carrot top pesto—for whatever reason, I felt like it was cliché. But it […]

  • Caraway-roasted beets and carrots

    This is a fun salad that I like serving in cups. The magic of this dish is digging all the way to the bottom of the glass and scooping up dressing as you drag all the other ingredients into your mouth. Ingredients: roasted beets and carrots 1½ tablespoons extra-virgin olive oil 1 tablespoon white wine […]

  • Taro root cakes with shoyu-chili dipping sauce

    I like small-plate meals: leisurely dining with a group of folks and ordering a diversity of things. In fact, some of my most memorable meals involve tapas at Spanish bars, small bites at Japanese izakayas, and dim sum at Chinese restaurants. If you’ve never had dim sum, it is a traditional meal of steamed, fried, […]

  • Taro fire fries with green herb aioli

    Back in 2014, I was a guest speaker at the thirtieth Veg Food Fest in Toronto, and I had a ball! I gave a talk to hundreds of people about the contemporary food justice movement in the United States, followed by a cooking demonstration and book signing of Afro-Vegan. To all my fans in The 6ix […]

  • Rigatoni with sunchoke-tomato sauce

    I dedicate this recipe to my baby girl, Zenzi, who would be happy if all she could eat was bread, crackers, and (you guessed it) pasta. This easy, delicious weeknight recipe is one of her favorites. The first time I made it, she asked why I used rigatoni instead of penne, her favorite at the […]

  • Creamy grits with sunchoke puree and tomato gravy

    The idea of combining beans with grits came during a meal at Kin Khao, a fantastic Thai restaurant in San Francisco. One of the starters was nam tok beans, a combination of ayocote negro beans with lime, chile, rice powder, light soy sauce, shallots, scallions, mint, and cilantro. The mix of flavors was impeccable, and […]

  • Barbecue sunchoke chips

    If you’ve never eaten sunchokes—also known as Jerusalem artichokes, earth apples, and sunroot—don’t be intimidated. Think of them as a cooler cousin of potatoes. While many conventional supermarkets carry them these days, you are most likely to find them at specialty grocery stores and farmers’ markets when they are in season from fall through spring […]