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
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 …
Sizzle! In this recipe the spices are fried in oil at a high heat and added in a dash at the end of cooking the dhal. This is a template for making a simple, wholesome, kind of all-in-one protein-packed curry in just about an hour. You can substitute yellow split mung dhal, toor dhal or …
It’s not difficult: one cup (aargh, what’s a cup?) to two cups of water. And a pan with a close fitting lid. A cup is about 200g rice but just find a cup that works for you and it’ll be easy after that. Decide what spice you want to add in order to complement the …
I feel tamarind should be in the title as this is a distinctive taste that always makes the tastebuds sit up and take notice. Its sour taste is very pleasing in conjunction with the other tastes in chutney: salt, acid (lemon juice), sweet (dates) and pungent (ginger, cayenne pepper). Chutneys round out a meal because …
I’ve got a crush on dates at the moment. It’s not just the sweetness – a little goes a long way sweetness-wise – but the taste, rich and light at the same time! FULL of sunshine and prana. I was looking for some kind of loaf and alighted on a very simple BBC vegan banana …
Kitcheri is Indian fast food – old school. It’s a one pot dish with full nutrition: veg, rice and dhal. Simple and tasty comfort food, it’s a dish that all vegans and vegetarians would do well to add to their repertoire. It gives the grain-legume full amino acid complement. It’s a bit like making risotto because …
Today we were transplanting over 1000 kale seedlings at Tolhurst Farm. We ripped off the top leaves so the plants won’t transpire too much*. The baby leaves were way too good to throw away. By chance I had some of the farm’s borlotti beans soaking: yes! Tuscan bean soup tonight. Traditionally it would be a …
I couldn’t decide which would be the star of this dish, the star anise tofu or the leaves…still not sure as the chard and mustard greens I picked today on the farm are so full of prana and very tasty too. Tofu is a high protein (33% more than beef!) food but it is heavy …