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Yoga Oasis

Food for Thought

Philosophy
(and a few good recipies below)

Recommended Books to read...
Movies to watch...

Stretch more than just your body...
Expand your consciousness...

 

Suggested Movies

What the #$*! Do We Know!?

Groundhog Day

My Dinner with Aundre

What Dreams May Come

Network

The Corporation

Fahrenheit 9/11

Pay it Forward

Crop Circles

Supersize Me


Books

The Alchemist -- by Paulo Coelho

Autobiography of a Yogi - Blue Cover Book
The Original 1946 Edition - by Paramhansa Yogananda

 

Quinoa Tabbouleh
Serves 10
6 c. cooked quinoa
1 1/2 tsp salt
1/2 c. lemon juice
4 cloves garlic, minced
1/4 c. olive oil
2 lg. tomatoes, diced
2 medium cucumbers, diced
1 c. chopped parsley
1/4 c. chopped mint
1/2 bunch green onion, sliced
combine all and chill before serving.

 

Banana Polenta
Serves 10
2c. polenta
4c. water
4c. soy milk
1 tsp. salt
6 c. sliced bananas
1/3 c. honey
1 tsp. vanilla
3 TB Earth Balance margarine
Boil the salted water and soy milk, add polenta slowly and stir constantly for 3 minutes. Reduce to simmer, add half the bananas and stir occasionally until done (about 30 minutes). Add the remaining bananas, honey, vanilla and margarine; serve hot immediately.

 

“I can’t believe it’s vegan” Lasagna
12 servings
Preheat oven 350 degrees
1 recipe sauce
8 oz. Lasagna noodles, uncooked
1 recipe ricotta
veggies
Sauce:
2 TB safflower oil
2 med. onions, diced
5 cloves garlic, minced
1/2 green bell pepper, minced
1 rib celery, minced
1 med. carrot, peeled and minced
1 med. zucchini, small dice
1/2 # button mushrooms, sliced
1/2 c. chopped parsley
2 TB tomato paste
4 c. canned diced tomatoes with juice
1 c. veg stock
2 TB dry basil
1 TB oregano
2 bay leaves
1 tsp pepper
3 tsp. salt
2 TB honey
pinch chili flakes
1/4 c. extra virgin olive oil
Continued on the next page.....

In a heavy bottomed sauce pan, heat oil and sauté onion, garlic, and bell pepper 7 minutes. Add tomato paste, stir for 2 minutes. Add celery, carrot, zucchini, mushrooms, sauté 3 more minutes. Add diced tomatoes, stock, basil, oregano, bay leaves, salt and pepper, honey and chili flakes. Simmer at least 2 hours. Stir in olive oil when off heat. Blend in vita mix if a smoother consistency is desired.
Faux Florentine/Ricotta:
1 1/2 # extra firm tofu, crumbled
1 med. onion, diced
4 cloves garlic, minced
2 TB oil
12 c. spinach or kale, finely chopped
1 TB salt
1 c. nutritional yeast
Saute onions and garlic in oil. Add kale and salt and wilt briefly. Add mix to tofu and using your hand mix together well, Add nutritional yeast. Taste for seasoning.
1 c. sliced button mushrooms
1 c. sliced zucchini
1 c. sliced eggplant
1/2 c. ground pumpkin seeds
1/2 c. chopped parsleyAssemble:
In a deep 9x13 pan, spread 2 c. of the sauce on the bottom of the pan. Add an even layer of raw noodles. Spread 2 c. sauce on top of noodles. Spread 1/2 of the tofu, then layer the mushrooms, eggplant and zucchini, 1 1/2 c. sauce then another layer of noodles. Spread 2 cups of sauce, and remaining ricotta. Cover tightly with foil. Bake 45 minutes, remove foil and bake another 30 minutes. Sprinkle top with ground pumpkin seeds and chopped parsley. Allow to rest 20 minutes before cutting and serving.

 

 

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