Welcome to the recipes for prana page. Here you’ll find simple, super-tasty, wholesome vegan yogi recipes for home cooking. Find out more about the yogic diet here
Baking is a key part of getting ready for a retreat here at Viveka Gardens, and Anna did an amazing job of the double combo of firm favourite chocolate cake that has the VG signature blackcurrant jam in it, this time made as cupcakes and new recipe, lemon shortbread. A plant-based shortbread, and lemon-y too. …
Vegan Souper Soup in many varieties is a key feature after classes and in workshops here at VG. This one is a winter warmer uber-comfort food which is inexpensive when cauliflower is in season and because split yellow peas are readily available in supermarkets and wholefood shops. An organic cauli* costs maybe £1.50 and the …
This is a super tasty classic that is wonderful for Christmas or other meal. Chestnuts are high in carbohydrates and, strangely, very high in vitamin C, essential for the maintenance of blood vessels. Brazils are one of the fattiest nuts, and a rich source of Selenium, wonderful for bone health. Other nuts are great too, …
Scrambled tofu is an easy win if you want a protein hit. And tasty. You can serve it old-fashioned style with baked beans for a tin, or really nice is with steamed pak choi (or spinach, broccoli spears) and fried off tomatoes in oregano – as in the picture. Tofu is a complete protein, meaning …
Squash are in season and the slightly smokey taste of these beans with cinnamon, ras-el-haout spice and a bit of cayenne makes a super tasty soup. This was served with bulgar cracked wheat and enjoyed after class one Tuesday morning here at VG. Yummers. Ingredients (serves 4 – 6) 200g black eyed beans 2 tablespoons …
Spiced apple cakes – well we varied it this time with pears and dates instead of apples and sultanas – care of the Vegan Society. We LOVE these little buns made in a 12-bay bun tin rather than the big cake. Holly made them, Fab and Jonas modelled them. Just what you need after an …
This is a tasty, comfort food that turns your pee pink! Beetroot can be in season from late spring and on through the winter. It’s great for blood pressure and being adaptogenic in this regard it can lower high pressure and raise low blood pressure. It’s got good levels of dietary fibre and minerals manganese …
This one is hardly rocket science, but makes a virtue of rock-hard pears that at any moment – jeopardy rising – the blackbird/blue tits are going to peck at the neck and wasps move in. Or suddenly squish in the fruit bowl. Quarter, peel and cut out the seeds and stringy bit. Cut the quarters …
Draeyk and his husband Bruce are good friends and it’s through house-sitting for them on Dartmoor that I happened to know Devon was The Place for VG. Draeyk’s a vegan chef and loves cooking seasonally and especially from the land. Snap! Here’s his recipe posted on fb in August with his particularly early apple variety …
This vegan and gluten free lemon polenta cake is really wonderful with summer berries and a soya or cashew cream. I also served it out of berry season with blackcurrant jam mixed with vanilla soya yoghurt. As you can see, Emma who was here to stay found it super tasty. ‘Well-balanced’ was another comment on …
My daughter brought vegan parmesan from the big city (though easy enough to get online) and so a great chance to cook a dish from the old days. The ‘parmesan’ is made from coconut oil principally, so we weren’t at all sure how the risotto would turn out. It was delicious: creamy texture and ‘cheesy’. …
Some say buddernud, some say booternoot (voila), yet others say bu??ernu? (where ? is a glottal stop)…whatever, this soup melts in the mouth. And with the addition of barley has gorgeous chewy bits. At this time of year (Feb) this squash will have come from the southern hemisphere so not an ‘eat local’ choice. However, …
This is low-hanging fruit: an easy vegan conversion from a traditional British dessert. Use gluten-free oats in a scattered topping and flour not required. No need to miss out on sweetness now. Get ready to cruuummmbllle! Coconut oil is lovely rubbed in with the oats and is especially good with apple when it is spiced up with …
This is a go to basic dhal made with split yellow peas, readily available and inexpensive – yet soooo delicious! If you leave it til the next day you’ll see it ‘gelatinous’ with protein. Much loved on retreats here, as you can maybe tell from the beautiful smiles. This recipe makes use of the ‘chancing’ …
Mangiamo! Let’s eat! Eating together round the big table is at the heart of the retreat community here at Viveka Gardens Yoga Farm. Dhal, rice and subji – and maybe chapatti, but that’s another story – is a meal that will extend to feed all. You don’t want to miss out on chutney with tamarind, …
Sometimes it’s nice to do a bit of old fashioned baking. The sweet, warm aromas, the cutting of the cake around a table with friends: it’s full of heart. The purist vegan in me is a little offended by analogues – here soya flour providing the binding agent lecithin that you would get from albumin …
This aduki bean and root veg soup in a gingery-kombu flavour-combo was a recent innovation that the Monday Practice Class particularly enjoyed. I had wanted to use a classic sweet potato, reminiscent of a Japanese dish, and going with the kombu flavouring I wanted to use. But I couldn’t get any that were organic – …
This hearty, proteinaceous and wholesome dish has good measures of secret ingredients. Sweet, salty and tangy sundried tomatoes and oregano bring Mediterranean warmth and digestibility to earthy green lentils and grounding sweet potato. Celery and carrots, organic for the best taste, bring sweetness. You could use ‘normal’ potatoes as is usual in this dish. But …