TGBTS Cooks: Favorite Vegan Winter Recipes

Dear Friend,

Today I’m sharing the recipes for what we’re eating this season. They are fresh, easy and packed full of vegetables.

I grew up in the convenience foods generation of the 70s. Meaning if it didn’t come from a box, bag, can or the freezer – we didn’t eat it. Even in California families were convinced that soup starters – dehydrated vegetables – from a box made more sense than a fresh onion, celery and carrots. It was a weird time for eating.

So even though we ate at home every night, I didn’t really learn how to cook real food and I wasn’t I wasn’t really excited about food.

That all changed when I was in my 20s living with a roommate who really knew his way around the kitchen. I used to sit on a stool in the corner asking questions about how this whole food from scratch thing worked.

I watched and learned and I’m so happy this fresh food thing has caught on!
In recent years I have found the process of cooking to be almost as pleasurable as actually sitting down with friends and family around the table.

We have a “mixed” family: meaning the husband is mostly a vegetarian, I am severely allergic to dairy and shellfish and we have a 4 year old. All of that is to say we don’t eat a lot of meat, never use cow milk and at least one of us is always yelling about what we’re not going to eat.Below are a few of my recent favorite plant-based recipes found in my newest cookbook:

chloe kitchenartichoke spinachWarm Spinach Artichoke Dip, anyone? Unbelievably delicious and completely dairy-free. Equally tasty with rice crackers, tortilla chips or baguette.

*photo credit: Smith’s Vegan Kitchen – click the link for original photo and recipe

vegan alfredoVegan Alfredo over the pasta of your choice – no milk, no cream, no butter – NO COW. My 4 year old slurped three bowls of this pasta up on Christmas Eve.

*photo credit: Your Vegan Mom – click the link for original photo and recipe

vegan avocado pestoAvocado pesto. I think you only need one avocado, but who am I to tell you what to do?

I realize now I’m sharing all super carb-licious pasta dishes, but that’s what this girl wants to eat in the winter. I’ll share my favorite new soup recipes in a later post.

*photo credit: Chef Chloe’s website – click the link for original photo and recipe

vegan apple pie with caramel sauceVegan Caramel Apple Pie – the only recipe not found in Chloe’s Kitchen. If you’ve got some apples just hanging around, I highly recommend this pie from The Healthy, Happy Life.

*photo credit: Kathy Patalsky of The Healthy, Happy Life – click the link for original photo and recipe

What are your favorite plant-based recipes?

I would love to hear from you, so let me know what you think.

With lots of love and compassion,
Tami xoxo

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Teacher Cooks Edition! Pasta with Baby Broccoli and Lemon Garlic Sauce

It’s a good thing I’ve got morning walking dates with friends this fall because I am loving all the pasta and bread and the delicious fall foods intending to fill in my fall clothes.

My husband pretty much went vegetarian a couple months ago and my kid is completely uninterested in chicken, so I’ve been experimenting with all sorts of meat free (and dairy free – allergic, yo!) dishes.  My Food Finds Pinterest board is full of ideas you’ll see here this season.

This week’s dish was brilliantly simple and delicious. I would eat it every day if I wouldn’t have to buy new pants.

Without further ado, I bring you Pasta with Baby Broccoli and Lemon Garlic Sauce.


Recipe is so close to the one from The Yogic Kitchen, click over there to see what’s up.

Pasta with Baby Broccoli and Lemon Garlic Sauce

Serves 4

Ingredients Notes:

I used Earth Balance vegan “butter”

I wasn’t sure what Italian seasonings she meant, so I used 21 salute from Trader Joe’s – 2 handfuls plus a couple of shakes of red pepper flakes.

I juiced the lemon and added it to the sauce as well. Who wants a zested lemon just laying around the house? Put that sucker to work!

Those little “ear” pastas crack me up.

What to do:

Add parmesan cheese if you want, but I had it without and it was delicious! I have rosemary bread crumbs that I should have added. Hmmm, guess I’ll have to make it again next week.


What’s for dinner at your house these shorter, cooler days?

Not really feeling this recipe? You can always visit the recipe archive for more dinner ideas.

Photo Credit: Me

Yoga+Music (not quite 365) – The Grand Theatre, Volume One by Old 97’s – Recipe Edition!

It’s Tuesday and that means the Recipe Edition!  

Here’s where I share an easy, nutritious recipe so you can join me in the home-cooked self-care.   

Sesame Chicken Pasta Salad  

adapted from 


Serves 6  


  • 1 (12 ounce) package radiatore pasta
  • 1/4 cup sesame seeds
  • 1/4 cup salad oil
  • 3/4 cup soy sauce {I used low sodium}
  • 1/2 cup white wine vinegar {I used rice wine vinegar}
  • 3 1/2 tablespoons sugar {I only used 2 Tbsp of sugar since the rice wine vinegar has sugar in it}
  • 2 cups cubed, cooked chicken {seasoned with garlic and black pepper}
  • 1/2 cup chopped fresh parsley
  • 1/2 cup coarsely chopped green onion
  • 4 cups torn fresh spinach leaves


    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside. {or just pour it in with the warm pasta and try not to eat too much of it}
    3. In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours. {I put in all the dressing and the pasta and chicken soaked it up – delicious!} {We couldn’t wait 6 hours, we ate it after 3 – still yummy}
    4. Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.


    This recipe was delicious hot or cold, with or without the spinach.    

    What are your go-to healthy foods?   

    How do you change your diet based on the season?   

    Send me your recipe and you may find yourself featured here!    


    Today’s yoga brought to you by the home practice.     

    Today’s music is   


    click on the album to listen



    Yoga Teaching Update:    

     FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online    

     These classes are for every body – level 1/2. Bring your friends!    

     Looking for a restorative YogaNap ? Please check my teaching schedule.  


    If you found this post useful, please share it on Facebook or Twitter. Thanks!   


    Yoga+Music365 (day33) – Sweetheart of the Rodeo by The Byrds – The Recipe Edition!

    Each Tuesday I’ll share an easy, nutritious recipe so you can join me in the home-cooked self-care.

    Today’s recipe is from a Sunset Magazine cookbook recipe I found years ago and I changed it a bit.

    We grow vegetables in our front yard and every year we have bunches of brocoli at one time. This year the crop didn’t do that well, so the farmer’s market has been our source for vegetables.

    Pasta Risotto with Brocoli (or asparagus or other vegetable really)

    Prep time: 10 minutes, Cooking time: 12-15 minutes

    1 cup orzo or tiny shaped pasta

    1 1/2 cups of water

    1 1/2 cups broth ( I use chicken or vegetable depending on what I have)

    2 cups (or more) chopped vegetables

    1/4 cup parmesan cheese grated

    garlic powder and dried basil

    Combine water,broth, garlic, basil and pasta in a 2-3 Quart pot. Bring to boil over high heat, then reduce heat and simmer gently for 5 minutes. Add brocoli and continue to simmer until pasta has absorbed almost all liquid and mixture is like a thick soup (7 to 10 minutes), stirring often to prevent sticking.

    Stir in 1/4 cup of cheese, divide and eat.

    Please let me know if you made the recipe and what you think. Also tell me what you like and want to hear more about.

    Today’s yoga brought to you by the home practice! It’s a half-marathon training day.

    Today’s music is Sweetheart of the Rodeo by The Byrds (with Gram Parsons singing!).  Click on the album title to listen.

    Don’t forget FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online

    I’m teaching 3/5/10 – so mark your calendar.

    For the month of February, I’m teaching a Level 1/2 on Mondays at 5:45. Come join me.