Rustic Pie Crust Recipe A No-Stress, Flaky Base This is the kind of crust that doesn’t need to look perfect to taste perfect. It’s flaky, golden, and sturdy enough to hold a juicy fruit pie. The rustic folds and crinkles are part of its charm. Ingredients: Notes & Variations: 1 ¼ cups all-purpose flour ½ tsp salt 1 tbsp sugar (optional, but nice for sweet pies) ½ cup (1 stick) unsalted butter, cold and cut into cubes 3–5 tbsp ice water For extra flakiness, swap 2 tbsp of butter for chilled shortening. For a nuttier crust, replace ¼ cup flour with finely ground oats or almond flour. Ayurvedic tweak: add a pinch of cardamom or cinnamon for pies with warming fillings. Directions: Mix the dry stuff: In a bowl, whisk together flour, salt, and sugar. Cut in the butter: Add cold butter cubes. Using a pastry cutter, fork, or your fingers, work the butter into the flour until it looks like coarse crumbs with some pea-sized bits left. Add the water: Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until the dough just starts to come together. It should be shaggy, not sticky. Form the dough: Gather into a ball, flatten into a disk, wrap in parchment or plastic, and chill in the fridge for at least 30 minutes. Roll it out: On a lightly floured surface, roll into a circle about 12 inches across. Gently transfer to a 9-inch pie dish. Trim or fold the edges under, then crimp however rustic or fancy you like. Use as directed: For fruit pies, no need to blind-bake—just fill and bake. For cream pies or custards, blind-bake at 375°F (190°C) for 20–25 minutes with pie weights.

Sizzling strips of tempeh tossed with bell peppers and onions, wrapped in a warm tortilla with creamy guacamole and a squeeze of lime. A plant-based twist on classic fajitas that’s hearty, colorful, and full of flavor. Fajitas Ingredients: 1 Tbsp olive oil (or avocado oil) 1 medium onion, sliced into strips 2 bell peppers (any color), sliced into strips 8 oz tempeh, seitan, or plant-based chicken strips (your choice) 1 zucchini, cut into thin strips (optional for extra bulk/veggies) 1–2 cloves garlic, minced 2 tsp homemade fajita seasoning (or use Lawry’s or “Magic” brand seasoning) ½ tsp smoked paprika (optional for depth) ½ cup water or veggie broth (to deglaze and coat) Salt & pepper to taste 4 large flour tortillas (or whole wheat for healthier) Optional Fillings/Toppings: Cooked rice or quinoa Black beans or pinto beans Vegan sour cream Salsa or pico de gallo Fresh cilantro Lime wedges Directions: Sauté veggies: Heat oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook for 3–4 minutes until they start to soften and char slightly. Add protein: Stir in tempeh, seitan, or plant-based chicken strips. Cook until golden and warmed through, about 4–5 minutes. Season it up: Add garlic, fajita seasoning (or Lawry’s/Magic brand), smoked paprika, salt, and pepper. Toss well to coat everything. Deglaze: Pour in water or veggie broth to pick up the seasoning bits from the pan. Let it simmer 2–3 minutes until the liquid mostly cooks off and veggies/protein are coated in flavor. Assemble burritos: Warm tortillas. Add rice/beans if using, pile on the fajita filling, then top with salsa, vegan sour cream, and fresh cilantro. Wrap & serve: Fold in the sides, roll it up burrito-style, and serve with lime wedges.

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Mediterranean-Inspired Veggie Penne With Field Roast Sausage and Sourdough Ingredients: Directions 8 oz penne (or any short pasta) 2 Field Roast sausages, sliced 3–4 tomatoes, halved or chopped 2 bell peppers, sliced 1 onion, sliced 2 cups baby spinach ½ cup plant mozzarella, cubed or shredded 3 tbsp nutritional yeast (nooch) 3 tbsp olive oil, divided 2 cloves garlic 1 tsp chopped rosemary ½ tsp dried oregano Juice + zest of ½ lemon 1–2 tsp Kalamata olive brine Fresh basil for topping Salt + pepper to taste 2–4 slices sourdough bread 1. Roast Toss sausage, tomatoes, peppers, and onion with 2 tbsp olive oil, rosemary, salt, and pepper. Roast at 400°F for 20–25 minutes, until veggies caramelize and sausage edges crisp. 2. Cook pasta Boil penne until just shy of al dente. Reserve 1 cup pasta water, drain, and leave ¼ cup water in the pot. 3. Make the nooch cream Return pasta to the pot. Add nooch, mozzarella, ¼–½ cup pasta water, lemon juice/zest, and olive brine. Stir until creamy and glossy. 4. Combine Fold in the roasted sausage + veggies, then add spinach to wilt. Optional: sauté everything together in a skillet for a few minutes to deepen flavor. 5. Bread Brush sourdough with olive oil, rub with garlic, and toast until golden. Sprinkle with black pepper (and a pinch of nooch, if you like). 6. Serve Spoon pasta into bowls, top with torn basil, and serve with garlic sourdough on the side.

Plant Based Ayurvedic Dishes These recipes are our plant-based take on Ayurveda. All of them are made with wholesome, seasonal ingredients and adapted for modern kitchens — without meat or dairy. If you’re vegan, you’ll find plenty of recipes that align with your lifestyle; if you’re plant-curious, you’ll discover how simple and satisfying Ayurvedic-inspired dishes can be. Ghee A staple in Ayurvedic cooking. Use It For: Cooking Ayurvedic-inspired dals, kitchari, curries, or sautéed vegetables. Spreading lightly on warm roti, dosa, or toast. As a finishing drizzle over soups, stews, or grains for grounding, warming energy. Recipe Kitchari Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Use It For: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Variations: Add leafy greens in the last 5 minutes of cooking for extra nourishment. Texture Tip: Kitchari can be made thick like stew or looser like porridge depending on preference. Recipe Tumeric Latte A warming, anti-inflammatory elixir that balances all doshas and feels like a hug in a cup. Recipe Spiced Vegetable Dal A Plant-Based spin on one of Ayurveda’s most grounding and nourishing staples. Use It For: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Dal is considered grounding and easy to digest, especially supportive during Vata season when warmth and stability are needed. Recipe

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Nutty Energy Bites Nutty Energy Bites are the perfect grab-and-go snack — naturally sweetened with dates, packed with oats and walnuts, and finished with a hint of cocoa. Simple to make, full of flavor, and ideal for a quick energy boost anytime. Ingredients: 1 cup pitted dates ½ cup walnuts (or almonds) 1 cup rolled oats 2 Tbsp cocoa powder Pinch of salt Directions: In a food processor, blend dates and nuts until crumbly. Add oats, cocoa powder, and salt. Pulse until mixture sticks together. Roll into small balls (about 1 Tbsp each). Refrigerate for 30 minutes to firm up. Store in an airtight container for up to a week.

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Homemade Szechuan sauce Ingredients: ½ C tamari or soy sauce 4 Tbsp brown sugar 2 Tbsp cornstarch 1 tsp red pepper flakes 5 Tbsp red wine vinegar 2 Tbsp rice vinegar 1 tsp garlic powder 2 Tbsp ginger, fresh grated 1 C vegetable broth 3 Tbsp (or less if you prefer) chili garlic sauce Mise en place all ingredients. Combine all ingredients into a small to medium saucepan over medium heat Stir until incorporated, then allow it to simmer for a few minutes. Once sauce begins to thicken The longer you let it simmer the thicker it will get, just remove from heat when it reaches the consistency you like and Immediately bottle or add to stir-fry immediately Directions:

A creamy dairy-free turmeric latte with oat milk, ginger & cinnamon — Ayurvedic golden milk, plant-based style. Golden Tumeric Latte Ingredients: Serves Two 2 cups almond milk or oat milk (unsweetened, creamy works best) 1 tsp turmeric powder (or freshly grated turmeric root, ~1 inch) ½ tsp cinnamon powder ½ tsp fresh ginger (grated) or ¼ tsp ginger powder Pinch of black pepper (to activate curcumin in turmeric) 1 tsp coconut oil (optional, adds richness & absorption) 1–2 tsp maple syrup or date syrup (to taste) Directions: In a small saucepan, gently warm the almond/oat milk over medium heat. Do not boil. Add turmeric, cinnamon, ginger, and black pepper. Whisk until smooth. Stir in coconut oil (if using) and sweetener of choice. Simmer on low for 3–5 minutes, allowing the spices to infuse. Pour into mugs, froth lightly if desired, and enjoy warm. Add cardamom or nutmeg for a deeper flavor. For extra creaminess, blend before serving. Optional Enhancements: