In the Vegetarian Kitchen with Mama Yogi

By Mama Yogi

Vegetarian food expert and chef, Mama Yogi, gives some mouthwatering delicious LOVE recipes. Whether you’re cooking for a sweetheart or other loved ones, food tastes best when cooked with lots of love!

Preparing food in a healthy and appealing manner is one of the best services we can provide for our families.  This month I’m honoring the late Harriette Davis, who was an excellent cook that cooked with love. I miss her and the lovely food she prepared for us. I’m glad I was able to learn from her five-star ways that nurtured family, friends, and international guests for so many years at Shanti Villa Institute.  In my circles, I hope to do half as well!  

–Mama Yogi, Fire in the Kitchen

Cauliflower Korma Recipe

Shanti Sun Magazine Mam Yogi Vegetarian Kitchen

Editor’s note: We love Mama Yogi’s cooking! The following vegetarian recipe is a favorite. It stands alone as a dish or as vegan dressing or stuffing inside several bell peppers or acorn squash. Even though acorn squash is harvested in September or October, it will keep for several months if stored at the right temperature. 


1 medium head of cauliflower

1/2 medium onion

5 small mixed sweet peppers

1/2 teaspoon fresh ginger



Shady Grove Farms white turmeric

Shady Grove Farms gold turmeric

Olive oil

1 and 1/2 cups of fresh raw cashew milk

How to Prepare:

Sauté vegetables in olive oil.

Cook on low for 1/2 hour

African Chick Chunk Soup Recipe

The beauty of this soup is in its simplicity. Using the West African cooking custom of placing large and whole vegetables in the food, cuts out the time and effort used for chopping and dicing. 

From The V, V, and R (Vegan, Vegetarian and Raw Foods) Cookbook by, Mama Yogi


1 ½ cups TVP chunks

2 heads of broccoli (whole)

1 ½ med onions (halved)

2 stalks celery (halved)

2 large potatoes (quartered)

½ teaspoon kosher salt or to taste

¼ teas cumin

1 teaspoon turmeric

½ teas ground ginger

1 teaspoon garam masala

½ teaspoon white pepper

½ teas cayenne pepper or to taste

¼ c canola, and or olive oil

4 large slices sundried tomatoes

How to Prepare:

Place all items in a large pot of boiling water, enough to cover the vegetables. Boil high for five minutes, then reduce to medium heat, cover and let simmer for 20 to 30 minutes. Lower heat to low and let simmer for another 20 to 30 minutes for a more savory soup. 

Before serving, remove dried tomatoes and a few vegetables and a small portion of potatoes. Then process them on high in a food processor for 10 seconds, pour back into the soup stir, and serve hot with steaming cornbread Mmm, Mmm, Good!

Check out other vegetarian recipes here