These are not just any old scones. These are fresh vegan scones that you can cook and eat while they are still hot. They are delish and so so easy to make. I like to make them with blueberries or chocolate chips, but I bet anything you add in will taste great.   3 cups […]


Diner style pancakes, vegan style. 1 1/4 cup all purpose flour2 tsp baking powder1/2 tsp salt1 tsp ground cinnamon (optional)2 tsp canola oil for the pan1/2 cup water1-1 1/4 cups plain rice, almond, soy, cows, etc milk1 tsp vanilla extract2 tsp pure maple syrup Oil a large skillet and preheat over medium-high heat for about […]

Breakfast Veggie Chorizo

Vegan chorizo is’nt just for breakfast anymore! This does make a delish veggie breakfast burrito. Just mix up with hasbrowns, breakfast taters, refried or whole beans, cheese and salsa. When I make this I usually make it to stuff bell peppers with. I mix this up with 2 diced tomatoes, 1-2 diced serrano chili’s and […]

The Fourth Estate

By Sesa Das for ISKCON News on 22 Jul 2010The recent news that Trinidad Prime Minister Kamla Persad-Bissessar took her Oath of Office by swearing on Srila Prabhupada’s Bhagavad-gita As It Is has reawakened long dormant questions in my mind. When I first joined ISKCON I was attracted by the devotees’ political activity in the […]

Seeing The Spiritual Nature

By Krishna Dharma for on 15 Jul 2010Once Srila Prabhupada was in discussion with a scientist who was averring that nature was the cause of all phenomena. “Why do you propose a God?” he asked.
Prabhupada replied, “But when you say nature you must also say whose nature. It cannot exist independently.” It is an […]

Broccoli and Sundried Tomato Frittata

A fritatta is an open-faced baked omelet. This is my fave breakfast recipe of all time. I make this at least three times a month. This will make enough to feed two hungry people as a main dish or as a side dish for four. Also is great as a breakfast for dinner. The original […]

Scrambled Tofu

A basic recipe for scrambled tofu. Feel free to add any finely chopped veggies that you need to use up. The most important thing is that you get the texture of the tofu right, you want it to be chunky. As you ccok the tofu it will crumble more, so just break it into big […]

Sauteed Cauliflower and Green Peas

Ingrediants 4 tbs ghee or vegetable oil1/2 tsp scraped, finely minced, or shredded ginger root1 3/4 tsp cumin seeds8-10 curry leaves or 1 bay leaf1 large cauliflower, trimmed, cored, and cut into floweretes1/2 tsp tumeric1/4 tsp paprika or cayanne pepper3 tbs chopped fresh coriander, parsley, or chervil1 cup fresh peas or frozen baby peas defrosted2-4 […]

Spicy Cauliflower with Braised Tomato

Smowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter soft and the tomatoes are reduced to a seasoned glaze. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is a dry textured, succulant everyday dish that can […]

Simple Mung Dal Soup

This smooth, liquid mung dal soup is  seasoned with a simple chaunk. It’s very easy to prepare and easy to digest, and it’s light consistancy makes it appealing in any season. Serve it accompanied by a wheat bread or a vegetable. To complete the meal, serve with yogurt or a green salad. Ingrediants 2/3 cup […]