Image of a delicious Asian meal of vegan noodle soup. Main Courses

8. Main Courses

 

One can get lost in the kitchen cooking the day away. There is a rhythm to cooking that can be quite beautiful and creative to experience. Much as an artist, one is combining food to create something beautiful as well as delicious to eat. If one communes with the nature kingdoms, they will tell you how the food desires to be cooked, and what herbs and spices are needed. This is how many of these recipes came forth; through listening to the kingdoms as to how the food wished to be prepared.

 

Earth invites each to take the time to cook for oneself, or for a special occasion with guests. Just as one would give unto oneself to walk, swim, have a mud bath to detoxify or any other activity that supports ascension, cooking also can support ascension. For in the act of cooking, one is gathering up the food source that one requires to supply the body with the necessary nutrition to ascend.

 

In the blessing of the food that one is preparing, there can be an even greater gift, and this is the blessings from Earth and nature for your continued life dance and ascent. We hope that each experiences these blessings through these recipes.

 

Risottos

 

Risotto is a form of rice known as “Arborio” that creates a creamy dish due to the high amount of gluten naturally occurring therein.

 

Vegan Wild Mushroom and Leek Risotto

Vegan Wild Mushroom and Leek Risotto


1 Cup Arborio Rice

1 Quart Organic Mushroom Broth (or 6 Cups Vegetable Stock or Water)

3 Tablespoons Olive or Sunflower Oil

1 Leek, Diced

½ Cup Fresh Oyster Mushrooms (or Cremini Mushrooms)

½ Cup Fresh Shiitake Mushrooms (or Dried and Reconstituted)

4 Ounces Dried Wild Mushrooms, Reconstituted

4 Tablespoons Vegan Butter

½ Cup Vegan Parmesan Cheese

½ Cup Pine Nuts

½ Cup Water

Parsley and Vegan Parmesan Cheese for Garnish

 

Reconstitute the dried mushrooms by placing them in a bowl and pouring the ½ cup water over them. Let the mushrooms stand for an hour or more in the water. Save the mushroom water to be added to the stock.

 

Place the stock and vegan butter in a stock pot. Heat to a boil and add the arborio rice. In a frying pan, heat the olive oil. Add the diced leek and simmer. Add the fresh and dried mushrooms and sauté for five minutes. Add the mushroom water and cover, turning down the heat.

 

As the stock boils off, the rice will turn to a nice creamy texture. Continue to stir the rice until most of the stock has evaporated. Add the mushrooms and leeks, pine nuts and vegan parmesan cheese to the rice. Serve and garnish with parsley and vegan parmesan cheese.

 

Wild mushrooms have a particular substance useful to the ascending nervous system, as do shiitake mushrooms. Shiitake mushrooms are also complete protein unto themselves. The pine nuts add another type of protein useful to ascension in this dish.

 

Lemon Walnut Asparagus Risotto

Lemon Walnut Asparagus Risotto

 

1 Cup Arborio Rice

1 Quart Organic Mushroom Broth (or 6 Cups Vegetable Stock or Water)

3 Tablespoons Olive Oil or Sunflower Oil

1 Bunch Asparagus

1 Lemon

4 Tablespoons (Vegan) Butter

½ Cup (Vegan) Parmesan Cheese

½ Cup Walnuts, Chopped

½ Cup White Grape Juice

Parsley and (Vegan) Parmesan Cheese to Garnish

 

Place the stock and butter in a stock pot. Heat to a boil and add the arborio rice. Wash and trim the asparagus and cut into 2-inch pieces. Grate the skin of the lemon and then juice the inside, setting it aside.

 

In a saucepan, heat the olive oil. Add the asparagus, lemon rind and lemon juice along with white grape juice and simmer. Do not overcook.

 

As the stock boils off, the rice will turn to a nice creamy texture. Continue to stir the rice until most of the stock has evaporated. Add the asparagus, walnuts and parmesan cheese to the rice. Serve and garnish with parsley and parmesan cheese.

 

Asparagus with the lemon create a form of iron that supports the creation of crystalline blood. Walnuts, cheese and the rice allow this dish to create a complete protein useful for vegetarians.

 

Asian Dishes

 

Vegan Pho

Vegan Pho

 

2 Quarts Vegetable Broth

1 Large Onion, Quartered

4-Inch Piece Fresh Ginger

2 Cinnamon Sticks

4 Whole Star Anise

4 Whole Cloves

2 Tablespoons Soy Sauce

8 Ounces Fettucine Rice Noodles

1 Package Firm Tofu, Drained and Cut into ½ Inch Cubes

1 Tablespoon Avocado or Olive Oil or Sunflower Oil

2 Cups Shiitake Mushrooms, Sliced

1 Cup Carrots, Julienned

 

For Topping:

Lime Wedges

Green Onions, Thinly Sliced

Mung Bean Sprouts

Fresh Herbs: Basil, Mint, and/or Cilantro

Thai Chiles or Jalapeños, Sliced

 

Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.

 

While the broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves and soy sauce. Allow to simmer for about 45-60 minutes, adding some extra water if the liquid mixture reduces too much.

 

While the broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.

 

After the broth has simmered for about 45-60 minutes, use a slotted spoon or chopsticks to remove the onion, ginger and spices. Add shiitakes and simmer until tender, about 4 minutes. Add carrots for about 3 minutes.

 

Divide noodles and tofu among bowls and ladle broth and vegetables on top. Serve with toppings of choice.

 

Sushi, Tempura and Miso Soup

Sushi, Tempura and Miso Soup

 

Shiitake Vegetable Sushi:

1 Cup Sushi Rice

2 Tablespoons Rice Vinegar

5 Nori Sheets

3 Carrots, Julienned

½ Cup Shiitake Mushroom, Sliced

1-2 Avocados

Toasted Black Sesame Seeds

Tamari or Soy Sauce to Serve

 

Cook sushi rice in a pot or a rice cooker. Once rice has cooked, place in another bowl and leave to cool. Add rice vinegar to the rice and stir through.

 

Take a sushi mat and place a nori sheet on top; add rice; smooth out with wooden spoon. In the center of the sheet add carrots, shiitake mushroom and avocado. Then roll the sheet into a roll.

 

Slice the sushi roll into desired size. Top with black sesame seeds and serve with tamari or soy sauce.

 

Vegetable Tempura:

½ Cup Unbleached White Flour

¼ Teaspoon Baking Powder

½ Teaspoon Sea Salt

½ Cup Ice Cold Water

½ Tablespoon Sesame Oil

2 Cups Vegetables (Slices of Carrot, Slices of Sweet Potato, Broccoli Florets, Asparagus, Onion Slices, Zucchini Slices, etc.)

Avocado Oil or Olive Oil or Sunflower Oil to Fry

 

Place flour, baking powder and sea salt in a bowl. Stir together to combine.

 

Combine cold water and sesame oil and whisk together. Add the water to the flour mixture and whisk until the batter is smooth. Don’t worry if it’s a bit lumpy. Place in the refrigerator until you’re ready to fry.

 

Heat oil in a wok or saucepan. Once it’s hot enough, dip the vegetable pieces individually into the batter. Cook vegetables for 45 seconds to 1 minute. Then place the fried tempura vegetables on a plate with paper towel to drain oil. Serve with the dipping sauce.

 

Dipping Sauce for Tempura:

1/3 Cup Water

1 Tablespoon Soy Sauce

1 Tablespoon Rice Vinegar

1 Teaspoon Maple Syrup or Brown Sugar

 

Combine all the ingredients into a small pot. Bring the pot to a boil; lower the heat and allow to simmer for 5 minutes. Serve with the Tempura Vegetables.

 

Miso Soup with Nori and Tofu:

1 Cup Water

1 Nori Sheet

¼ Cup Tofu, Cut into 1-Inch Cubes

2 Tablespoons Red or White Miso Paste

 

Cut nori sheet into strips. Bring a small pot of water to a boil and add nori and tofu cubes. Once it’s boiled, place on a simmer and take out a bit of water to combine with the miso paste. Once the paste has dissolved, add this water back to the pot. Simmer for 5 minutes. Serve.

 

Vegan Potstickers with Sweet Ginger Sauce

Vegan Potstickers with Sweet Ginger Sauce

 

2 Tablespoons Sesame Oil

4 Cloves Garlic, Finely Minced

2-Inch Bulb of Ginger, Finely Minced

1 Package Tofu, Drained and Crumbled

1 Cup Grated Carrot

1 Cup Green Cabbage, Finely Chopped

2 Tablespoons Soy Sauce

¼ Cup Green Onions, Chopped

1 Package Vegan Wonton Wraps

1 Cup of Water

Avocado Oil or Olive Oil or Sunflower Oil for Cooking

 

Sweet Ginger Sauce:

¼ Cup Soy Sauce

3 Tablespoons Maple Syrup

1 Tablespoon Sesame Seeds

1 Teaspoon Ground Ginger

¼ Teaspoon Red Pepper Flakes

¼ Teaspoon Ground Black Pepper

Chopped Scallions, for Garnish

 

In a large pan, heat the sesame oil on medium heat. Add onions and garlic and sauté, while stirring frequently to infuse the oil. After about 2 minutes, add the ginger, crumbled tofu, cabbage and carrots. Cook for around 5 minutes. To the mixture, add the soy sauce and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.

 

To arrange the dumplings, fill each wonton wrapper with a tablespoon of filling right in the middle. Wet the edges with water using your fingers and fold over so that the middle meets, creating a half moon or crescent shape. Using your finger, pinch the edges to seal, adding a frill if you want. It helps to add a bit more water on your fingers if it isn’t pressing together.

 

Heat a large frying pan with the avocado oil on medium heat. Once hot, add the potstickers and cook for around 2-3 minutes or until golden brown. Pour ¼ cup of water and immediately cover with a lid. Let the dumplings steam for 3 minutes. Serve immediately with sauce.

 

For the sauce, simply whisk all the ingredients together and add the chopped scallions for garnish.

 

Vegan Pad Thai

Vegan Pad Thai

 

Sauce:

2 Cloves Garlic, Peeled

1 Teaspoon Fresh Ginger, Finely Minced

¼ Cup Water

3 Tablespoons Soy Sauce

2 Tablespoons Maple Syrup

1 Tablespoon Rice Vinegar

1 Tablespoon Lime Juice

1 Teaspoon Tamarind Paste

1 Tablespoon non-GMO Cornstarch

 

Noodles and Vegetables:

6 Ounces Firm Tofu

8 Ounces Fettucine Brown Rice Noodles

1 Medium Carrot, Julienned

1 Red Bell Pepper, Seeded and Sliced

½ Onion, Sliced

1 Cup Fresh Mung Bean Sprouts

1 Cup Green Onions, Chopped

4 Cloves Garlic, Minced

 

Toppings:

½ Cup Peanuts, Chopped

1 Cup Cilantro

1 Cup Bean Sprouts

1 Lime, Cut into Wedges (Optional)

 

Preheat the oven to 400 degrees Fahrenheit. Combine all the sauce ingredients in a blender and blend until smooth and creamy.

 

Cut the tofu into 1-inch cubes and arrange them in a single layer on a baking sheet. Brush the tofu thoroughly with the sauce; reserve the remaining sauce for the vegetables. Bake until golden, 15 to 20 minutes.

 

While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.

 

In a skillet over medium-high heat, sauté the carrot, bell pepper, onion, sprouts, green onions, and garlic in a small amount of water for about 5 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.

 

In a large serving bowl, toss the pasta, tofu, and vegetables together. Garnish with the peanuts, cilantro, bean sprouts, and serve with the lime wedges, if desired.

 

Chickpea Curry

Chickpea Curry

 

2 Tablespoons Avocado Oil or Olive Oil or Sunflower Oil

1 Large Onion, Diced

2 Cloves Garlic, Minced

1 ½ Inch Ginger, Minced

2 Teaspoons Ground Coriander

2 Teaspoons Ground Cumin

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Turmeric

3 Large Tomatoes, Diced

1 15-Ounce Can of Chickpeas, Drained and Rinsed

1 15-Ounce Can of Coconut Milk

1 Medium Head of Cauliflower, Cut into Florets

2 Teaspoons Garam Masala

Salt and Pepper to Taste

½ Cup Fresh Cilantro, Chopped (for Garnish)

Brown Rice, Cooked

 

In a large saucepan or pot, heat the oil over medium heat. Add the onion, garlic and ginger and sauté for about 8 to 10 minutes, or until softened. Stir in the coriander, cumin, cinnamon and turmeric and allow them to warm and become fragrant, about 1 minute.

 

Add the tomatoes, chickpeas, coconut milk and cauliflower. Increase the heat and bring mixture to a boil, then reduce the heat to low. Cover and allow the mixture to simmer for about 15 minutes. Uncover and stir in the garam masala and then allow the sauce to cook for 5 to 10 more minutes, until it thickens slightly.

 

Season with salt and pepper and stir in fresh cilantro. Serve over brown rice and garnish with a bit more cilantro.

 

Italian Dishes

 

Cannelloni with Béchamel Sauce

Cannelloni with Béchamel Sauce

 

1 Box Organic Cannelloni Shells or 1 Recipe Homemade Pasta (Please see “Breads and Pasta” Section for Homemade Pasta Recipe)

1 ½ Cups Organic Sauce from a Can or Jar or 1 Recipe Homemade Marinara

½ Cup (Vegan) Parmesan Cheese, Grated

8 Ounces (Vegan) Ricotta Cheese

4 Tablespoons Pesto (Please see “Condiments” Section for Homemade Pesto and Marinara Recipes)

1 Egg (Vegans: In a blender, blend 1 Tablespoon Flax Seeds with 3 Tablespoons Water until thick and creamy.)

12 Ounces (Vegan) Mozzarella, Grated

Salt and Pepper to Taste

 

Béchamel Sauce:

2 Cups Whole Milk (Vegans: Substitute with Soy Milk or Almond Milk)

2 Tablespoons Corn Starch or Flour

 

In a pan, mix the ricotta cheese, parmesan cheese, pesto, egg and ½ of the grated mozzarella together into a nice paste. Add salt and pepper to taste.

 

If you are using store bought cannelloni noodles, then fill each dry noodle with some of the mixture with a spoon. Transfer the filled noodles to a glass baking dish.

 

If you are using the homemade pasta recipe, roll out the dough on a floured board and cut with a knife into 4 inch wide by 8 inch long strips. Place some of the ricotta mixture in the center of each strip and roll it up, pressing the ends slightly together. Transfer the filled pasta to a glass baking dish.

 

Mix the milk with the corn starch or flour and pour into a sauce pan. Heat up the milk to a near boil while continuously stirring with a whisk, until a nice thick béchamel sauce has been created.

 

Pour the marinara sauce over the filled cannelloni. Then pour the béchamel sauce over the marinara. Top with the remaining grated mozzarella cheese.

 

Bake at 350 degrees for 50 minutes or until brown on top. Serve with some grated parmesan cheese, garlic bread and a nice salad for a complete meal.

 

Pasta is soothing to the intestinal tract. Tomato sauce provides vitamin A and C along with acids useful in the transmutation to the crystalline form. The egg, milk and cheese allow this dish to have a complete protein to support a vegetarian diet as well as providing cholesterol to support the regeneration of the crystalline form.

 

Ricotta and Spinach Ravioli with Roasted Red Pepper Sauce

Ricotta and Spinach Ravioli with Roasted Red Pepper Sauce

 

14 Ounces Fresh Spinach

¾ Cup (Vegan) Ricotta Cheese

1 Egg (Vegans: In a blender, blend 1 Tablespoon Flax Seeds with 3 Tablespoons Water until thick and creamy.)

½ Cup (Vegan) Parmesan Cheese

Pinch of Nutmeg

Salt and Pepper to Taste

Pasta for Ravioli

1 ½ Cups Semolina flour

3 Eggs (Vegans: In a blender, blend 3 Tablespoons Flax Seeds with 9 Tablespoons Water until Thick and Creamy.)

 

Roasted Red Pepper Sauce:

6 Large Red, Yellow or Orange Peppers

1 Cup Milk (Vegans: Substitute with Soy Milk or Almond Milk)

4 Tablespoons (Vegan) Butter

Fresh Rosemary (or Dried Rosemary)

Salt and Pepper to Taste

 

Cook Spinach in a covered saucepan until tender, about five minutes. Mix all other ingredients together into a nice paste.

 

Knead pasta by hand or with a bread machine until a nice dough has formed. Divide the dough in half and roll out each section until it is about 1/8 inch thick. Cut the dough into 2 ½ inch strips. Place small spoons full of filling 2 inches apart upon half of the strips of dough. Cover each with another strip of pasta, pressing down gently to expel any air. Use a fluted pastry wheel or knife to cut between the rows to form small squares with the filling in the center.

 

Allow the ravioli to dry a little, about 30 minutes, before cooking in boiling water. Note fresh pasta will cook in 1/3 the time of dried pasta, about 3 to 5 minutes. Cook until the ravioli float to the top of the boiling water.

 

Cut the top of the peppers and remove the seeds. Slice into quarters and place upon a baking pan. Roast at 400 degrees for 35 minutes. Remove the peppers and cool to the touch by placing them under running water.

 

Take a sharp knife and remove the skins from the peppers and place them in a food processor or blender. Add one half cup of milk and blend until smooth. Heat the butter and other half cup of milk in a sauce pan. Add the pureed mixture and heat. Stir in a little more milk until the desired consistency is reached. Serve over the ravioli. Garnish with fresh rosemary.

 

Vegan Meatballs

Vegan Meatballs

 

1 Cup Oats

1 ¾ Cups Cooked or Canned Black Beans

½ Cup Nutritional Yeast

2 Cloves Garlic, Minced

1 Tablespoon Fresh Parsley, Finely Chopped

½ Teaspoon Salt

1/8 Teaspoon Ground Black Pepper

1 Flax Egg (In a blender, blend 1 Tablespoon Flax Seeds with 3 Tablespoons Water until thick and creamy.)

¼ Cup Avocado Oil or Olive Oil or Sunflower Oil

 

For the Sauce:

2 Cups Marinara Sauce (Please see “Condiments” Section for Homemade Marinara recipe)

1 ½ Cups of Vegetable Stock or Water

 

Add the oats to a blender and pulse until they are ground into a powder-like consistency. Set aside.

 

Add the grounded oats and all the meatball ingredients in a food processor and blend until well combined. If you don’t have a food processor, add them to a large mixing bowl and mash with a potato masher, a fork or use an immersion blender. Make balls with your hands, about 25-30.

 

Heat the oil in a skillet or frying pan and sauté the meatballs over medium heat until golden brown. You can also bake them at 350 degrees until golden brown. Set aside.

 

Add the marinara sauce and the vegetable stock to the skillet or frying pan, stir and bring to a boil. Cook the meatballs in the sauce over medium heat for about 20 minutes, stirring occasionally. Serve immediately.

 

Mexican Dishes

 

Corn and Cheese Enchiladas

Corn and Cheese Enchiladas

 

8 Corn Tortillas (Homemade or Store Bought)

8 Ounces (Vegan) Cheddar Cheese, Grated

Two Ears of Fresh Corn

1 Recipe Enchilada Sauce (See Below)

 

Homemade Tortillas:

1 Cup Masa (Corn Flour)

1 Cup Unbleached Flour

1 Cup Water

 

Enchilada Sauce:

6 Dried Mild Red Chilies

2 Cups Onions, Chopped

3 Cloves Garlic, Minced

½ Teaspoon Salt

1 Teaspoon Apple Cider or Rice Vinegar

4 Cups Filtered Water

 

For homemade tortillas, mix all ingredients by hand. Roll into eight balls. Press each ball out on a floured board into a sphere with a rolling pin, or by hand, or with a tortilla press. Heat up an un-oiled skillet and quickly cook each side before using.

 

For the Enchilada Sauce, cut the dried chilies lengthwise in half and remove the seeds. Cut into fine pieces and place into a food processor or blender. Add the chopped onions, minced garlic, salt, vinegar and water, and puree until you have a nice thick sauce. More water can be added to thin the sauce depending upon one’s preference and allowing it to cover double the recipe, or be used at a future time.

 

Cut the corn from the cob. Heat a pan with some oil to a warm temperature. Take each tortilla and dip it in the oil to make it easier to bend. Fill with cheese and fresh corn and roll, placing each next to each other in a glass baking dish.

 

Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake for 45 minutes at 350 degrees.

 

Chile Rellenos

Chile Rellenos

 

4 Fresh Anaheim Peppers

4 Eggs

Avocado Oil or Olive Oil or Sunflower Oil for Frying

6 Ounces Jalapeno Cheese

1 Recipe Enchilada Sauce (See Above)

2 Ounces Jalapeno Cheese, Grated

 

Wash and open the peppers. Remove the seeds. Place the peppers upon a baking pan and roast at 400 degrees for 30 minutes. Cool by running the cooked peppers under cold water and remove the skins with a sharp knife.

 

Slice the cheese and stuff each pepper with one or more slices of cheese. Heat a skillet with some oil. Whisk one egg at a time to a creamy yellow color. Place the egg into the pan as if one were making an omelet. Place the stuffed chili inside of the egg mixture and fold the eggs around it.

 

Transfer the eggs and stuffed chilies to a glass baking dish and cover with the enchilada sauce. Sprinkle with the grated Jalapeno Cheese. Bake for 45 minutes at 360 degrees until the chilies are tender. Serve with beans and rice for a nice high protein meal.

 

Chiles are high in vitamins A and D and are spicy causing the kundalini to run in ascension. Eggs are high in protein as well as cholesterol which supports the crystalline cellular structure.

 

Other Recipes

 

Havarti Broccoli Pie

Havarti Broccoli Pie

 

8 Ounces Havarti Cheese, Grated

1 Head Broccoli

1 Onion

1 Red Potato

1 Ear Corn

2 Tablespoons Avocado Oil or Olive Oil or Sunflower Oil

4 Eggs

Fresh Dill (or Dried Dill Weed)

Salt and Pepper to Taste

1 Pie Crust (Please see “Breads and Pasta” Section for recipe)

 

Grate the cheese. Cut the broccoli into tiny florets, discarding the base. Dice the onion and potato. Cut the corn off the cob. Heat the oil in a pan, adding the onion. Sauté until the onion goes translucent. Add the broccoli and potatoes along with corn. Simmer for five minutes.

 

Make the pie crust in a pie pan and pre-bake before filling.

 

Place the broccoli and potato-corn filling into the crust. Add the grated cheese on top of the filling. Beat the eggs until they turn a pleasant yellow color and pour on top of the cheese and filling. Sprinkle with salt and pepper along with the fresh dill weed. Bake at 350 degrees for 45 minutes or until the eggs set and turn a nice brown color on top.

 

Potato Pea Curry with Raisin Almond Rice

Potato Pea Curry with Raisin Almond Rice

 

1 Cup Fresh Peas (or Dried Organic Peas)

4 Cups Water for Soaking Dried Peas

2 Ancho Chilies, Cut into Thin Strips

3 Large Yellow Potatoes, Diced

1 Leek (or Yellow Onion), Diced

2 Cups Vegan Yogurt (Please see “Condiments” Section for a homemade recipe)

½ Teaspoon Salt

3 Cloves Garlic, Minced

2 Tablespoons Curry Paste (or Powder)

1 Teaspoon Chili Powder

4 Tablespoons Vegan Butter

Avocado Oil or Olive Oil or Sunflower Oil for Frying

 

Raisin Almond Rice:

1 Cup Brown Rice

3 Cups Water

2 Tablespoons Vegan Butter

½ Teaspoon Salt

½ Cup Raisins

½ Cup Almonds

 

If you are working with fresh peas, they will not require pre-cooking. Simply add them to the rest of the recipe when time. If you are working with dried peas, soak them overnight in the water. Pre-cook the peas for 2 hours on the stove top before adding it to the curry.

 

If one is working with a pressure cooker, then one does not need to pre-soak the dried peas. One needs to pre-cook the dried peas for 35 minutes in the pressure cooker however before adding them to the curry. This is to assure that they are tender and can digest in ease.

 

Heat the oil in a large stock pan. Add the curry paste, chili powder and salt along with the minced garlic to diffuse the flavors. Add the diced leek or onion to the oil and spices. Next, add the diced potatoes along with the vegan butter.  Finally, add the thin strips of chilies and add the pre-cooked peas to the oil. Sauté for five to ten minutes, and then add the yogurt. Cook for another 30 minutes until tender.

 

Serve with naan, raita and chutney for a delicious meal.  Please see our “Condiments” and “Breads and Pasta” sections for the recipes.

 

Heat the water in a sauce pan until it boils. Add the rice, butter and salt and simmer for 45-50 minutes upon a conventional stove top. If you are working with a pressure cooker, the rice will only need to be cooked for 20-25 minutes. Add the raisins and almonds to the cooked rice and serve.

 

The flavors of India are very special and may trigger some ancestral memories amongst those from the west of one’s Tibetan root race relations. The spices of India are good blood cleansers. Peas when cooked well are a wonderful source of protein; and potatoes are good at soothing the intestines.

 

Vegetarian Chili

Vegetarian Chili

 

1 Cup Dried Organic Pinto Beans

1 Cup Dried Organic Kidney Beans

4 Cups Water (to Soak the Beans)

2 Tablespoons Avocado Oil or Olive Oil or Sunflower Oil

1 Onion, Diced

2 Fresh Ancho Peppers, Cut into Thin Strips

3 Cloves Garlic, Minced

3 Canned Chipotle Chilies (or 3 Tablespoons Chipotle Chili Powder)

Salt to Taste

 

If you are using a conventional oven and not a pressure cooker, you will need to soak the beans overnight and cook for 2 hours before adding the rest of the ingredients. With a pressure cooker, you will be able to cook the beans without pre-soaking in about 45 minutes on high setting.

 

In a large stock pan, heat the oil. Add the garlic and chilies or chili powder, allowing it to diffuse in the oil. Add the diced onion to the oil, cooking until it becomes translucent. Next, add the small strips of ancho peppers to the stock pan. Finally, add the pre-cooked beans to the mixture and stir. Cook for another 30 to 45 minutes until tender.

 

Serve with some corn bread. Please see our “Breads and Pasta” section for a tasty cornbread recipe.

 

Beans are a good source of protein for vegetarians, provided that they have been adequately cooked. One will find the dried beans cooked from scratch more “meaty” than canned beans. The reason for this is that they have not deteriorated due to standing upon a shelf for months to years. This type of meal will have a grounding effect upon oneself which is useful for ascension.

 

Ascension Meditation Recordings

 

Ascension Insights Charts & Diagrams

 

Language of Light

 

Language of ONE

 

Dedication

This book is lovingly dedicated to anyone who cares about their Health and Wholeness. May these delicious Plant-based Recipes assist in your Ascension and Earth’s Ascension.

 

Copyright

Creational © 2019, Asur’Ana, Aligning With Earth

 

This book has Creational Copyright. This information is offered for Theoretical Exploration only. Please accept only information that you resonate with and let go of the rest. Please use any or all information, to share and evolve. All information belongs to God Goddess/All That Is, You. As you integrate the information you receive, you evolve and radiate new truths via your own unique portal of expression, assisting Humanity and the Planet on its evolution Home.

 

Disclaimer

Asur’Ana does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for physical, emotional, mental and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, Aligning With Earth assumes no responsibility for your actions.

 

Resources

 

Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.

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