Tag Archives: Cooking

Vegan Chia Mango Lassi

Anyone who knows me well knows that I love Indian food.

Okay, strike that. Anyone who has only slightly met me knows it, because I shout “I LOVE INDIAN FOOD!” sometimes, totally spontaneously, to strangers who look like they’re curious about what drives me in life.

(Now you know)

And Mango Lassis–have you heard of them? Ever had one? Well. WELL. Imagine perfect, sweet, ripe Mango pureed with yogurt and cream. Now make it a little more liquidy and add some ingredients I haven’t researched but are probably in there too, and bam.

So basically it’s an ultra-good mango yogurt drink.

The thing is, yogurt doesn’t sit so well in my stomach. At least not in super large quantities, and it’s impossible to have a Mango Lassi and not drink super large quantities. I’ve become more dairy-sensitive as I’ve gotten older, and while I’m by no means striking dairy from my diet, I can no longer ingest an entire wheel of Brie in one sitting.*

*Yes, I did. And paid for it with pain. Lots of pain. Though part of that could also have been the ENTIRE BAGUETTE I spread it on. I can only say that I was twenty years old and . . . yes.

Recently, my co-worker brought her homemade Vegan Mango Lassi to the office. And brilliantly, she put Chia seeds in it, which made it almost like a pudding. She offered me a taste and I was blown away. It was so good. And it was healthy too???? I had to make it myself. And over the weekend, I did.


The baby made me do it.

Do yourself a kindness and make it too. It is so creamy and wonderful that I feel no need to seek out any other Mango Lassi recipes. Ever.

Vegan Chia Mango Lassi

Serves 4

2 ripe mangoes

13.6 oz (1 can) coconut milk

1/2 tsp vanilla

1 tsp lime juice

2 TBS maple syrup

2 TBS Chia seeds (optional)

First, soak the Chia seeds in 6 oz of water for about 15 minutes (or follow the directions on the back of your package of seeds). Have you ever done stuff with these magical little thingies before? If not, today’s your lucky day.

Also, does anyone else feel the random need to capitalize the word Chia? It can’t be just me.

Next, grab yon mango.

Peeleth it. Chopeth it. Repeateth with the second mango.

Puree the first five ingredients in a blender.

Stir in the Chia seeds and soaking water. Then chill the whole beautiful mess in the fridge. When it’s nice and cold, drink it up or eat it with a spoon.

NOTE: If you’d like to go for the pudding experience, you can add the Chia seeds directly to the lassi instead of soaking them in water first. Let them lounge around in the lassi for a couple hours, then get your spoon out and dive in.

Does that picture gross you out? If you said ‘yes,’ you probably need therapy because of a scarring experience with baby food that you can’t remember but is secretly ruining your life.

I need therapy.

OTHER NOTE: The flavor of the lassi will be SO dependent on the flavor of your mangoes. Taste them! If they’re a little bland, you may need to amp up the lime juice and maple syrup. If they’re bursting with flavor, you may not need maple syrup or lime juice at all! Go with your taste buds on this one.

Here’s a picture of me showing how happy this lassi makes me.

And here’s a picture of me holding it in my claw.

Make it!

Click here for printer-friendly version: Vegan Chia Mango Lassi

Cookbook review (giveaway closed): The Healthy Jewish Kitchen

The giveaway winner is . . . comment #2, which is Layla! Congratulations!


I recently received a copy of Paula Shoyer’s new cookbook The Healthy Jewish Kitchen for review. So (as you may have guessed) I’m not Jewish and I don’t eat Kosher–but I was intrigued anyway. I like eating healthy, and I’ll cook anything that’s delicious-looking. And roasted carrots, which she features on the cover, speak to me. Bright green mush also speaks to me. And no, I’m not being sarcastic. Like, I want to be eating it right now. And maybe dip a French fry in it.

If they speak to you too, guess what? You have the chance to get a free copy! *imagine a really cute animal doing a really cute dance at this moment* *thank you*

I just love doing giveaways–it gives me the warm fuzzies. To enter to receive a free copy of this cookbook, just comment below on this post by Tuesday January 30th, 9am Central. Any comment! Like, “I imagined a Preying Mantis doing an adorable Fox trot.” Or “I loathe sharks” (so do I!! We should be best friends).

Anyway. Leafing through the cookbook, I loved the variety of recipes, with everything from Paula’s take on Pho to Fish Tacos (YUM) to Tuna Poke (yes, I love fish, the rawer the better) to Sourdough Challah bread (with a cool explanation on why sourdough is way healthier). I love the focus on health, which is present but not taken to the extreme either. (There’s a way, apparently, to reduce the calories in your rice by 10% which I find slightly mind-blowing.) I love that Paula marks which recipes are Vegan, Vegetarian, Gluten-Free, Dairy-Free, etc.–and that there are so many recipes that fit those qualifications. I also think her substitutions to make a recipe Kosher (like switching out the ham in her Split Pea Soup recipe for pink beans) are smart and appealing to those of us who don’t do the whole Kosher thing. (I’d still like to try it with pink beans!)

Overall, the photography is lovely and homey-looking. I seriously can’t get over the Fish Tacos. I mean, look at ’em, people.

Photography by Bill Milne; Copyright owned by Sterling Publishing under a work-for-hire contract;

It was also wonderful to get a bit more educated on what it means to eat Kosher.

If I had one complaint, I’d say it was related to the Pho recipe. The recipe is called “Vietnamese Pho.” But then, in her explanation, Paula says she basically took her chicken soup recipe and added “Asian ingredients” for an “Asian-flavored broth.” One of those ingredients is dark miso. Well, miso is a Japanese ingredient. Don’t get me wrong–I have no problem with taking a recipe, upending it, and putting in whatever the heck ingredients you want–but maybe you shouldn’t call it “Vietnamese Pho” if nothing about it is Vietnamese. Maybe call it Miso Chicken Soup? Or Pho’s Distant but Delicious Second Cousin? Or something like that?

Okay, maybe I’m getting a little cray-cray about this Pho thing.

Yes. Getting off my soap box and moving on.

I’ll counteract the negative with a positive–Paula has a super playful take on Spaghetti and Meatballs that I just found delightful. She does spaghetti squash instead of pasta and little balls of red quinoa rather than meatballs. I don’t know why that tickled me so much. But now I really want to try it. And I’m imagining, from a Kosher perspective, that allows you to put cheese on it.

So! When I have the time, I like to make something from a cookbook before reviewing it. Because that’s the most important part–are the recipes delicious? And you can’t know til you taste them.

I decided to make the Moroccan Lentil Soup. Here it is in its beginning stages:

And . . . *whaddabam, whaddabam, whaddbimbambop* . . .

It was super yummy, guys. Simple (and vegetarian), hearty and lovely. We had it for dinner with sliced pieces of buttered Turano bread (our absolute FAVORITE bread) and an awesome Spanish soft goat cheese.

And I get the share the recipe with you! Woohoo! (my note: I added bouillon cubes and lots of extra salt)


Moroccan Lentil Soup

Parve, Gluten-free, Vegan Serves 10

PREP TIME: Lentils soak 6 hours to overnight; 8 minutes • COOK TIME: 55 minutes • ADVANCE PREP: May be made 3 days in advance or frozen • EQUIPMENT: Measuring cups and spoons, cutting board, knife, vegetable peeler, garlic press, large bowl, colander, large saucepan or soup pot, immersion blender

1 pound (450g) dried lentils, soaked in water to cover for 6 hours or overnight, and then drained

¼ cup (60ml) extra virgin olive oil

1 large onion, chopped into ¼- to ½-inch (6- to 12-mm) pieces

1 large or 2 small leeks, white and light green parts only, quartered the long way and sliced (see Tip, page 25)

2 stalks celery, cut into ¼- to ½-inch (6- to 12-mm) pieces

2 carrots, peeled and cut into ¼- to ½-inch (6- to 12-mm) pieces

4 cloves garlic, crushed

1 teaspoon fresh thyme leaves

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon salt

½ teaspoon black pepper, divided

8 cups (2L) water

  • In a large bowl, cover the lentils with water and cover for 6 hours or overnight. Drain the lentils and set aside.
  • In a large saucepan or soup pot, heat the oil over medium heat. Add the onions, leeks, celery, carrots, and garlic and cook until the vegetables soften, about 10 minutes, stirring often. Add the thyme, cumin, turmeric, salt, and pepper, and cook for another 3 minutes.
  • Add the drained lentils and 8 cups (2L) of water to the soup pot and bring to a boil over medium-high heat. Reduce heat to low and simmer covered for 45 minutes. Let the mixture cool for 20 minutes. Using an immersion blender, purée the soup for 10 seconds, so that just about one third of the soup is thickened. Add more salt and pepper to taste, and serve.

Click here for the printer-friendly version: Moroccan Lentil Soup


Thanks Paula for a great cookbook!

If you want to add this cookbook to your collection, here’s a link to the book on Amazon:

The next recipe I want to try from her cookbook are those fish tacos. Just look at that picture again and tell me you don’t want to make them yourself. I dare you. Unless you don’t like fish, in which case, I NEVER KNEW YOU.

Okay, that was a little extreme. Life’s too short to let a piece of fish divide us. Oh, and you might not eat fish because you’re vegetarian or vegan which I TOTALLY RESPECT. In conclusion, ignore everything that I ever said and let love reigneth supreme.

But I will add that because the publishers were nice, they also shared the fish taco recipe. Here it is in case you want to join me:

Fish Tacos with Cilantro Lime Rice

Good luck and see you on the other side of the giveaway!