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The Cook's Vegan

Simple Recipes for Joy

SG

Sharon Gannon

Sharon believes diet plays a huge role in promoting physical, emotional, mental and spiritual health.

Cooking by the Woodstock stove.

The message of my book Simple Recipes for Joy is that veganism is not about restriction — it is a way of eating that can create more happiness and joy in your life, in the lives of others and in the planet. What you eat should not just be “good for you” but it should contribute to your happiness — it should make you a happier person. Everything we do should contribute to happiness — or why do it?

The best way to uplift your own life is to do all you can to uplift the lives of others. I believe that if we ourselves want to be free and happy then by enslaving and harming animals we will not be able to achieve our goal. By treating others the way we want to be treated we ensure our own happiness. When we have a choice it is always best to choose kindness. Veganism is simply the kinder choice.

The good news is that eating animals is not hard-wired in us, it is a learned behavior and what is learned can be unlearned. Bringing more joy into your life can be as simple as making kind choices in regards to the food you eat. The fork can be an instrument for peace and joy.

Here are two recipes from the book, which are long-time favorites at the Jivamuktea Café in New York City. All recipes are reprinted from Simple Recipes of Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.

Spirulina Millet is the Café’s signature dish. You won’t find this at any other restaurant because I developed it in my own kitchen and have been serving it to dinner guests — including my cats — for about thirty years. It has everything — protein, omega-3 fatty acids, chlorophyll, and, of course, incredible taste! It’s great as a side dish and even as a spread on toast, where the taste evokes an aged cheese. And it is oh so green!

Sharon’s Amazing Chocolate Mousse is filled with more protein then your “normal” chocolate mousse and the taste and texture are so rich and creamy while at the same time feathery, fluffy and light. The trick is in the second whipping with a hand mixer. Don’t take my word for it — let the proof be in the tasting.

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Spirulina Millet

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Reprinted from Simple Recipes for Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.

  • Servings Serve 2 to 4

Ingredients

  • 1 cup cooked millet
  • ¼ cup flaxseed oil
  • ¼ cup powdered spirulina
  • 1 tablespoon soy sauce, tamari, or Braggs Liquid Aminos

Preparation

1. Let the millet sit uncovered after cooking for about 10 minutes so it dries out some, then transfer it to a large bowl.

2. Add the flaxseed oil and, using a large fork, mix well to coat the millet. Little by little, add the spirulina, using the fork to mix. Add the soy sauce, mixing well until the millet is bright green.

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Vegan Chocolate Mousse Recipe

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Sharon’s amazing vegan chocolate mousse recipe is reprinted from Simple Recipes for Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.

  • Servings Serves 15 to 20, depending on the size of the serving cups

Ingredients

  • One 14-ounce package extra-firm tofu
  • One 14-ounce package firm tofu
  • Pinch of salt
  • ⅓ cup maple or agave syrup
  • 10 ounces canned coconut milk
  • 3 tablespoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons raw cacao powder
  • One 9-ounce bag vegan chocolate chips
  • 2 tablespoons coconut oil
  • Simple Whipped Cream Topping*, optional

*Recipe for Simple Whipped Cream Topping

Preparation

1. In the bowl of a food processor place the tofu and salt and process until smooth. Add the maple syrup, coconut milk, vanilla, cocoa powder, and cacao powder and blend again until smooth.

2. In a double boiler, melt the chocolate chips and coconut oil. Add the melted mixture to the food processor and thoroughly blend.

3. Transfer the mixture to a large bowl, using a spatula to scrape it all out. Using a hand mixer, whip the mixture at high speed for 3 to 5 minutes to lighten it and add more air. Spoon into serving cups or shallow crystal champagne glasses and refrigerate for 1 to 2 hours, until cold. Garnish with a dollop of vegan whipped cream, if desired.

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Simple Whipped Cream Topping

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The secret is to use full-fat coconut milk, and it must be very cold.

  • Servings Makes ½ cup

Ingredients

  • One 10-ounce can coconut milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners’ sugar

Preparation

1. Place the can of coconut milk in the refrigerator overnight. When ready to whip, remove the can from the refrigerator and gently turn it upside down, taking care not to shake it. Open the can and pour the separated liquid into a small container and set aside for use in any other dish, such as smoothies, soups, etc. It should be about ½ cup.

2. Using a spatula, scoop out the solidified “cream” and place the cream, vanilla, and sugar in a small bowl and mix using a hand whisk or an electric mixer set on high speed until the topping looks fluffy, like whipped cream. Chill in the refrigerator for about 2 hours, until the mixture is firm.

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SG

Sharon Gannon

Sharon Gannon is a 21st-century Renaissance woman, an animal rights and vegan activist and a world-renowned yogini, perhaps best known as the founder, along with David Life, of the Jivamukti Yoga Method. She is also an accomplished writer, dancer, painter, musician and chef. Sharon has devoted many years to exploring the role of diet in promoting physical, emotional and mental well-being as well as spiritual development. She lives in a 125-acre wild forest sanctuary in Woodstock, New York, USA.

Read more from Sharon Gannon

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