Recipes – Skip Jennings

Vegan Recipes – The Lotus Kitchen – Fresh Zen Spring Rolls

Skip Jennings & Gwen Keannelly

This week’s Fresh Zen Spring Rolls recipe comes from my upcoming book with Gwen Keannelly, “The Lotus Kitchen”. This book intends to offer more than just a gingerly curated collection of healthy and boldly flavored recipes; it’s a culinary journey fused with a spiritual component that encourages you to explore an engaged and meaningful pathway to empowerment through yoga and enhance your existing practice with thoughtful food preparation and mindful eating. Who doesn’t like spring rolls? They are the perfect finger food that satisfies that hunger pang or main course companion.

Fresh Zen Spring Rolls

8 sheets rice paper (6 inch rounds)
1 bunch cilantro
32 basil leaves
1 red pepper, thinly sliced
1 bunch green onions, thinly sliced
2 carrots, thinly sliced to long ribbons
16 ounces cooked tofu, thinly sliced
1 small head red cabbage, thinly sliced to long ribbons
½ cup peanuts, chopped

Arrange equal amounts of tofu and vegetables in eight separate piles. You will follow this procedure with each of the eight wraps. Moisten the rice paper either by brushing a thin layer of water or simply sprinkling a little water with your fingers. The key is to make the stiff rice paper more malleable. Place the cilantro and basil leaves in the center of the circle. Add the cabbage, red pepper, green onion, carrots and tofu. Sprinkle the chopped peanuts over the vegetables. Fold rice paper in half, then fold over the sides and roll tightly from the bottom up. Slice the roll in half on the diagonal and serve with peanut sauce. Serves 8.

Peanut Sauce

2 cups crunchy peanut butter
½ cup fresh lime juice
½ cup fresh orange juice
¼ cup soy sauce
1/2 cup rice vinegar
3 tablespoons crushed red pepper
2 inches fresh ginger, peeled and chopped
5 cloves garlic
½ cup fresh cilantro

Mince the garlic and ginger. In the bowl of a food processor fitted with a steel blade add the rest of the ingredients and blend until smooth. You can add less pepper if you are shy about the kick. Taste the sauce and add more soy and peppers to suit your taste. Add more orange juice for desired consistency. Add the fresh cilantro just before serving. You can either serve it warm or at room temperature.

The Practice: Like the Fresh Spring Roll creation, there are many unique parts of the body temple. In yoga we begin our practice by becoming aware of our body temple. We gently awaken our body as we invite all parts of self to participate in and benefit from the experience. Ginger, citrus, soy and cilantro all subtly awaken the palate while the peppers startle with power. There are over 1,400 varieties of ginger and its healing properties are legendary. Welcome ginger to quiet rumbly stomachs, thwart a summer cold or even ease the discomfort of osteoarthritis. Red peppers are high in Vitamin A and stimulate circulation.

Mind Awareness Mediation Instruction: meditation

The body awareness meditation can be done two ways:

1. In a seated or standing position connect your mind and thoughts to one body part. As you think about the body part, breath deeply and become aware of how it feels. Send thoughts of healing and loving energy to that particular area and continue the body is feeling whole and complete.

2. The meditation can also be done by taking a moment to contract or squeeze each body part, starting with the hands, moving up the arms and then moving to the thighs and legs, repeating until the body is alive and awake. Like the first option, empowering thought and mantras, along with breathing, will enhance the meditative practice.

Vegan Recipes – Lotus Kitchen – Sweet Beet Soup

Skip Jennings & Gwen Keannelly

Welcome to The Lotus Kitchen, a place of being and a space of the mind where yoga and vegetarian cooking entwine. This book intends to offer more than a gingerly curated collection of healthy and boldly flavored recipes; it’s a beacon that shines light toward an awakened way of life. A journey that encourages you to explore an engaged and meaningful pathway to empowerment through yoga and enhance your existing practice with thoughtful food preparation and mindful eating.

Look for more Lotus Kitchen Recipes soon online and in stores.

Sweet Beet Soup

Beets are a gift for the body temple. They provide an energy boost, purify the blood, offer tryptophan to nurture mental health and contain vitamins A and C and niacin. They’re available year round and this soup is a colorful way to nourish guests and self.

1 tablespoon olive oil
2 medium red onions
1 (4 inch) piece fresh ginger, peeled
6 cloves garlic, peeled
8 cups vegetable stock
2 pounds beets
2 pounds carrots
Pinch of kosher salt
½ teaspoon white pepper

Roughly chop the carrots, beets, red onions, peeled ginger and garlic. Toss with olive oil and place on sheet pan. Sprinkle with salt and pepper and roast for about one hour until tender. Move to soup pot and add the stock. Simmer over medium heat until the carrots are tender. Puree and season with salt and pepper. Serves 6

The Practice: Beets are also a top source of nitrates, which when converted to nitric oxide actually expands veins and arteries, allowing more blood to flow and carry oxygen to the brain. This makes beets a perfect wisdom food. Yoga stimulates the mind that creates clarity in one’s life. The Hatha yoga pose shoulder stand or any inverted pose is for brain health. The upside down poses allows oxygen to flow to the brain, while releasing pressure from the legs. Shoulder stand is an excellent yoga pose. Like the beets it nourishes the brain with well-needed oxygen and rich blood flow.

Shoulder Stand Pose (Salamba Sarvangasana) Instruction: Lie flat on your mat and breathe easy. Place both feet flat on the floor, hip-width apart with toes facing forward. Tuck your chin towards the chest and place your hands to the side of the body on the floor. Lift your hips and knees to the sky; raise your hands to your lumbar spine. Steady your body by placing the weight of your body onto the elbows and shoulders. When ready, extend the leg toward the sky. While practicing the shoulder stand, visualize the oxygen flowing to the brain with ease and grace. Create a mantra that incorporates the affirmations that the brain is full of oxygen; therefore thoughts are clear.

Vegan Recipes – Lotus Kitchen – Blueberry Mango Salad

Skip Jennings & Gwen Keannelly

Today’s Vegan recipe, Blueberry Mango Salad, is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. Blueberries have some of the highest amounts of anti-inflammatory and antioxidant properties in nature. Coupled with mangos, agave nectar and finished with crystallized ginger it’s absolutely delicious.

In addition, this and most of the recipes in the book are paired with a practice and yoga balance piece and this week’s pose, savasana, is at the bottom.

Look for the Lotus Kitchen Recipes soon online and in stores.

Enjoy,

-Skip

Blueberry Mango Salad

4 limes
1 cup water
¼ cup agave nectar
2 large mangos, peeled and cut into 1-inch pieces
3 cups blueberries
1/4 cup finely chopped crystallized ginger

Remove zest from one lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze juice from limes. Bring zest, water, and agave to a boil in a saucepan. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard. Toss together mangoes, blueberries and syrup in a large bowl and sprinkle with ginger. Serves 4

The Practice: The nectar and sweetness of the fruit in this salad reminds us that the practice of yoga is sweet nectar as well. When we finish our daily practice of yoga we are reminded of how sweet life is. Physical practice brings us to a place of surrender and final relaxation called Shavasana, the corpse pose. “Life is Good.” To get to the nectar of yoga, we must work through the practice. The journey, in this experience, is to recognize the preparation of the salad is very much like the practice of yoga. Once the salad is complete, sit and is still; enjoy every bite. “Life is God.”
Corpse Pose (Savasana) Instruction: We lay on our backs in full rest experiencing the pleasures of the breath and moment. It is also the final meditation of the practice where we remember that life is really really good.

Fish Tacos, Yoga Joes, Renewing the Mind, Paris

Dan Abramson, brogamats

Some blog highlights of the past week.

Stuck on what to make? Mama Jo Jo’s Fish Taco Recipe.
“Renewing The Mind” – Meditation and Affirmation – Body Connection.
Having fun with Yoga Joes from brain child of Dan Abramson, the creator of “Brogamats”.
Paris and it’s own High-Line? The Petite Ceinture

Peace and Blessings,

Skip

Vegan Recipes – Black Bean and Lime Quinoa

Skip Jennings & Gwen Keannelly

More of my recipes from my upcoming Cookbook with Gwen Kenneally. This week, Black Bean and Lima Quinoa.

Black Bean and Lime Quinoa

3 cups water or vegetable stock
Juice and zest from 3 limes
2 tablespoons olive oil
1 tablespoon vegetable oil
1 cup quinoa
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
3 cloves garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Whisk together lime zest and juice, oils, salt, pepper in a large bowl. In a medium sized pot cover the quinoa with the water or vegetable stock and bring to a boil, about 15 minutes. Cover and remove from heart and let sit until all of the water or stock is absorbed. Cut vegetables while you wait. When liquid is absorbed, fluff with a fork and toss in the bowl with the lime zest dressing and add the black beans, tomatoes, scallions and garlic. Season with salt and pepper to taste and garnish with cilantro.
Serves 4-6

The Practice: Side dish or main course, Black Bean and Lime Quinoa can be enjoyed either way. Yoga is the same, it can be your complete physical practice or it can be a side dish to a physical practice you may already have in place. You decide by using a contemplative meditation. Go within during mediation and ask the simple question “is yoga my only practice?” or “what is it that my body needs?” Once you have asked the question have faith that you will receive the answer. Self-exploration is one of the main principles of yoga; know thyself.

Meatless Monday-Mushroom Pancakes

This meatless Monday creation comes from a friend of mine in the UK, thus the addition of grams and ml in the recipe. Not to worry, it’s in cups and ounces for you all Our team likes these savory mushroom pancake creation with their favorite glass of white wine. Let me know what you think, better yet, send us your photo.

Enjoy,

Skip

Ingredients
1/2 cup (140g) white self-raising flour
1 tsp soya flour
1 3/4 cup (400ml) soya milk
vegetable oil, for frying
For the topping
2 tbsp vegetable oil
9 oz (250g) button mushrooms
9 oz or (250g) cherry tomatoes, halved
2 tbsp soya cream or soya milk
large handful pine nuts
snipped chives, to serve

How to Prepare:

Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

Vegan Recipe Corner – Ginger Veggie Stir-fry

This week the team has whipped up a yummy Ginger Veggie Stir-Fry. It’s quick, easy and delicious and although Vegan, it’s completely open to modify with the protein of your choice.

recipe-ginger-stir-fry

INGREDIENTS

1 tablespoon cornstarch1 1/2 cloves garlic, crushed2 teaspoons chopped fresh ginger root,divided1/4 cup vegetable oil, divided

1 small head broccoli, cut into florets

1/2 cup snow peas

3/4 cup julienned carrots1/2 cup halved green beans2 tablespoons soy sauce2 1/2 tablespoons water1/4 cup chopped onion

1/2 tablespoon salt

PREPARATION

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Vegan Recipe Corner – Spicy Sloppy Joes

Today’s recipe comes from the great people at; The Food Network Network. I LOVE summer and nothing conjurs up summer like sloppy joes. Our team loves this recipe because you can mix and match ingredients. It can be strictly Vegan or you can add your choice of proteins too. Let us know what you think.

– Skip

Ingredients

1 pound cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
1 large sweet onion, diced
1 3/4 cups light beer (drink what’s left in the bottle)
Kosher salt
1/3 cup finely chopped walnuts
1 small green bell pepper, seeded and diced
Freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/4 cup ketchup
3 tablespoons tomato paste
6 whole grain hamburger buns
Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Directions

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes.
Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
Spoon the mixture onto each bun. Serve with toppings if desired.

Vegan Recipe Corner – Thai Green Curry

Thai Green Curry!

Who doesn’t like Thai food? This recipe brought by my friends at PETA, brings all of the wonderful and aromatic Thai flavors such as lemon grass, ginger, coriander, red & green peppers and more. You can substitute fennel and more red shallots if you don’t want to use cumin seeds. Most Thais would go that route. Let us know what you think.

2 Tbsp. chopped lemon grass
1 tsp. cumin seeds
1 Tbsp. grated galangal (baby ginger)
1 Tbsp. chopped coriander root
4 garlic cloves
10 green Thai peppers or 4 green Indian chilies
2 Tbsp. groundnut oil
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup chopped button or shiitake mushrooms
1 cup okra
1 cup chopped snow peas, parboiled
1 cup chopped carrots, parboiled
1 cup chopped broccoli, parboiled
1 cup chopped tofu
Salt, to taste
3 Tbsp. coconut milk
3 Tbsp. sugar
1 cup water
6 fresh lime leaves
15 fresh Thai basil leaves

• In a food processor, grind the lemon grass, cumin seeds, galangal, coriander root, garlic cloves, and Thai peppers or Indian chilies into a smooth paste.
• Heat the oil and sauté the peppers, mushrooms, and okra.
• Add the snow peas, carrots, broccoli, and tofu and stir for a couple of minutes.
• Add the salt, coconut milk, sugar, and lemon grass paste.
• Add the water and bring to a boil.
• Add the lime leaves and basil leaves. Serve hot with steamed rice.

Vegetarian Recipe Corner – Quinoa Tabbouleh

Vegetarian Recipe Corner – Quinoa Tabbouleh This week, if you like Quinoa Tabbouleh, you’ll be in for a treat. Try this vegetarian alternative and lower your intake of cholesterol, calories and trans fats. Let us know how you like it or better yet, post your finished photo on our Facebook page

INGREDIENTS:

2 cups water

1 cup quinoa

1 pinch salt

1/4 cup olive oil

1/2 teaspoon sea salt

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced

2 carrots, grated

1 cup fresh parsley, chopped

DIRECTIONS:

1.	In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.	Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.