recipes for prana

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

Draeyk’s apple, blackberry and cinnamon Spelt lattice

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 …

Sicilian caper and aubergine stew – Caponata

This dish can be made any time of the the year but in high summer aubergines are ready in the UK, most likely grown in a polytunnel: support your local producer! This ‘Long Finger’ variety comes from Down Farm, near Winkleigh, just up the road from Viveka Gardens. Organic growers Liv and Henry grow top …

lemon polenta cake

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 …

risotto

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’. …

butternut soup with bayleaf barley

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, …

almond milk

This is the protein-prana-power filled snack that keeps you going on Sivananda Sadhana Intensive from rising at 5, doing some practice, meditation and chanting and going on for the next 2 and a half hours with pranayama before brunch at 10. It’s a classic yoga food and repays ‘eating’ in the mouth as you drink …

oaty fruit crumble

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 …

chana dhal

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’ …

chard pesto for buckwheat penne

I wanted to do something simple on the Saturday evening of our first weekend retreat here, as there were more fancy protein-packed meals planned for lunches. For the lovely and gluten-free Savitri buckwheat penne looked good. I was thinking something fresh to complement the umami taste of buckwheat, but also a creamy texture for full …

cherry chocolate cake

Uh-ho forgot to take a picture of this one before it got eaten – twice that has happened! Totally vegan but still an old-fashioned cake with sugar,wheat and soya, so not for everyone. It is delicious and has a ganache type icing. Nice to serve with soya cream. There are a lot of currant bushes …

subji

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, …

hungry gap soup

Though April and early May can feel like full spring there’s not much harvest yet. Carrots and certain over-wintered brassicas like kale, or spring greens may be coming on. Roots like swede and celeriac, which love a Devon soil, have been in harvest. This year there has been an early glut of carrots. Celery may …

passion cake

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 …

Moroccan lentil soup

Thursday soup for hungry karma yogis and after class is now a fixture at Viveka Gardens. It’s a joy to prepare using seasonal Devon veg: we’ve had green lentil, tomato and rosemary; tofu, miso and noodles; Indian yellow split pea; dried fava and herbes de Provence, for example. This one was inspired by student Ness …

Bean and Butternut soup

It’s the details of a vision where you can warm your hands when the big picture seems a bit nebulous. A wholesale order of organic pulses, grains, nuts, seeds, dried fruit, herbs and spices has been a sustaining dream over the past two years. And yay, the first order has arrived! Feeding guests tasty, good …

Christmas bliss balls

Here is a basic bliss ball recipe adapted for Christmas when finding a vegan mince pie just seems too difficult. A burst of natural sweetness to share with guests or to finish off a meal. There good minerals in chia and lucuma. You can also add raw cacao and/or maca another time for extra benefits. …

shepherdess pie

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 …

pakora and peamint dipping

Fried, salty food is not so good every day, but for a celebration it’s perfect. Gram (chick pea flour – protein!) is used to make a batter to coat vegetables and these are deep fried. The first time I made pakora I felt grown up, in charge of a pan of very hot oil for …

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