More passions out of the kitchen and off the mat

In addition to yoga, chocolate and eating, I love to write. Better yet, supported by a cup of freshly ground cacao sweetened with raw coconut sugar.

When I was young, I fancied myself as a writer, hoping to be published one day. Since then, a couple of my writings have been published online and I also self published a cookbook. Please check out my musings on elephant journal:

If you want to read something a bit more serious, but heart opening, this one is for you:
http://www.elephantjournal.com/2012/09/losing-my-father-helped-me-open-my-heart-jennifer-lung/

If you are into a bit of fun education on raw cacao, check this out:
http://www.elephantjournal.com/2013/03/i-want-no-need-more-theo-in-my-life-theobroma-cacao-that-is-jennifer-radhika-lung/

Please stay tuned for further writings!

In the midst of chocolate... a book is published

I've been very busy making chocolates... and eating chocolates too. In the midst of all this chocolate, the published cookbook arrived. You can purchase one to call your very own from Amazon:
http://www.amazon.com/Bhakti-Kitchen-Yogic-Vegan-Cooking/dp/0988799200/ref=sr_1_1?ie=UTF8&qid=1360972837&sr=8-1&keywords=the+bhakti+kitchen

Soon to be released and upcoming workshops

Yes... This is the cover of the cookbook. 

It will be released this year so please stay tuned. 

Upcoming vegan cooking workshops so mark your calendars!
May 10 – May 12 weekend cooking retreat and workshop
Location: SF Sivananda Yoga Vedanta Center
Details: TBD

July 12 – July 14 weekend cooking retreat and workshop
Location: Sivananda Yoga Farm, Grass Valley
Details: TBD

In the meanwhile, please check out the essen organic raw vegan chocolates page.

Vegan Pasta Carbonara

Pasta carbonara's staple ingredient is bacon. It my be accompanied with other vegetables, eggs, and cheese. Sans egg and cheese, and add roasted tempeh bacon tossed in oil can be a segue into the vegan world. Throw in some green peas for color. And for the richness that's typically found in eggs and cheese, accomplish this using a herbed cashew cream, a blend of toasted garlic, soaked raw cashews, fresh Italian parsley and marjarom, veggie stock, miso, tahini, Dijon mustard, and a touch of lemon juice. When tossing the pasta, drizzle some extra-virgin oil for a finishing taste.

Nouveau rouladen

Rouladen is a German dish made of a spiced stuffing, typically with ground meat, and stuffed into cabbage leaf. Applying similar concepts, a vegan makeover was in order. The stuffing was made of sauteed onions, carrots, toasted ground caraway and fennel seeds, savoy cabbage, green peas, parsley, ground tempeh, and risotto style rice all rolled into brick dough and baked. Served atop a pool of crimini mushroom lager sauce (crimini mushrooms, Köstritzer Schwarzbier, porcini stock, and a cornstarch slurry) and simply roasted white and green asparagus, the once-bland looking rouladen got a major upgrade. For better or worse, that is for you to judge.

A little truffley for depth

Truffle oil is a very potent and flavourful oil that is to be used in moderation. I say moderation is key. So what goes well with truffle oil? How about a salad medley of spicy mizuna, roasted golden beets, roasted chef mixed mushrooms, whole leaf Italian parsley, French green lentils, and a vinaigrette made of Dijon mustard, white balsamic vinegar, honey, orange juice, extra-virgin olive oil, with just a touch of truffle oil. It's a very deep salad.

Forbidden rice bowl

Forbidden rice is a black rice, usually heirloom, and has a chewy and nutty texture and taste. When cooked, it releases purple colors. The rice was paired with sesame studded steamed bok choy, sauteed shiitake mushrooms with garlic and tamari, Hodo curry tofu nuggets, and orange sesame sauce (orange juice, ginger, garlic, tahini, Asian sesame paste, rice vinegar, organic honey, and grape seed oil).