Tempeh Socca with Rosemary Cauliflower Rice Purée and Homemade Worcestershire Sauce

Your eyes will like it and your tastes buds will love it! Wait till you try this amazing gourmet vegan recipe. Another one of those it-was-so-good-I-had-to-share-it versions of mine! Invite your friends to a delightful lunch or dinner and have fun decorating as you wish. Hope you feel inspired!


  • 1  1/2 cups of broccoli (chopped in small pieces)
  • 1 bell red pepper (chopped)
  • 1 stalk of celery (chopped)
  • 1 1/2 cups of shredded tempeh
  • 2 tablespoon of lime juice 
  • 1 tablespoon of smoked paprika 
  • 1/2 bunch of parsley (chopped)
  • 2 teaspoon of salt 
  • 1/2 cup of chickpea flour 
  • 1 teaspoon of baking powder


STEP 1: Place all the ingredients in the food processor and mix until a "dough" texture is achieved.

STEP 2: In a clean flat surface place the dought and roll it flat like 1/8 of a inch. With a 4-inch pastry mold, cut, creating skinny patties.



  • 1 cup of basmati rice 
  • 2 cups of shredded cauliflower 
  • 2 cups of water
  • 1/2 teaspoon of salt
  • 1 teaspoon of dry rosemary 
  • 2 teaspoons of dry basil
  • 1 1/2 tablespoons of extra virgin Olive oil 
  • 2 tablespoons of nutritional yeast 


STEP 1: Boil water in a medium saucepan.

STEP 2: Rinse rice in several times in cold water until water runs clear. Drain well in a fine-mesh sieve. Then cook rice in boiling water. Reduce rice when the liquid is almost completely absorbed.

STEP 3: Add cauliflower, herbs and salt (for about 10 more minutes) and partially cover in medium low heat.

STEP 4: Once there is no liquid remaining. Add nutritional yeast and olive oil and mash it till you achieve a puree texture.



  • 1/2 cup of apple cider vinegar 
  • 2 tablespoons of tamari (soy-free)
  • 2 tablespoons of water
  • 4 tablespoons of maple sugar or desired sweetener
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground mustard seeds
  • 1/4 teaspoon of asafetida
  • 1/8 teaspoon of cinnamon
  • 1/8 teaspoon of black pepper


STEP 1: Combine all ingredients in a medium saucepan and bring to boil.

STEP 2: Lower the heat, to simmer. Let it cook until the liquid is reduced to half the amount.


Serve and enjoy! -Chef Govinda 

PS Please let me know how it turns out! Would really love to hear from you :)

My Crazy-Delicious Sattvic Falafel

Do you know what Sattva means? It means pure and calm. You can speak, write, act and even eat sattvic to become more pure and calm in your own life! This crazy-delicious falafel recipe is free of the two ingredients that kick out any calmness, you may know as Sir Onions and Dr. Garlic, two non-sattvic guests that are commonly used in any falafel recipe.  It was a hard party to put together but not impossible to achieve! From me to you, enjoy!


  • 2 1/4 cups cooked chickpeas 
  • 1  1/2 teaspoons ground cumin
  • 1  1/2 teaspoons ground coriander
  • 1/4 cup coarsely chopped parsley
  • 1/4 cup coarsely chopped cilantro
  • 1 egg replacer (potato starch)
  • 2 tablespoon of lemon juice
  • 1  1/2 teaspoons baking powder
  • 1 teaspoon of salt 
  • 1/2 teaspoon of hing (aka asafetida)


STEP 1: In a food processor combine the chickpeas, cumin, coriander, cayenne, parsley, cilantro, egg replacer, baking powder and lime juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

STEP 2: With the mixture create patties which then you can fry or bake to make your falafel sandwich or wrap.

Offer and enjoy! -Chef Govinda

Vegan Tuna Toast

My wife loves loves loves vegan tuna! And well I gotta give it to her this recipe is delicious and irresistible. 


  • 3 cups of chickpeas (soaked)

  • 1  1/2 cups of celery (cut in pieces)

  • 1/4 cup of chop parsley

  • 1/2 tsp of hing (aka asafetida)

  • 1 tablespoon of lime juice

  • 1/4 teaspoon of salt

  • 1  1/2 cup of veganaise

  • 1 teaspoon of dijon mustard



STEP 1: Place chickpeas in the bowl of a food processor and pulse a few times till roughly chop texture is adquired.

STEP 2: Then add remaining ingredients and pulse a few times in the food processor.

STEP 3: Spread into your choice of toasted bread (btw, we love and recommend Ezequiel brand).


Offer and enjoy! -Chef Govinda

Soul Signature Skinny Pizza Carrot Sauce

As we get ready to start our new soul food project, I start prepping delicious recipes for the menu. Among them, you will find my new invention the Mediterranean and Creamy Cheesy Skinny Pizzas. This is one of my best pizzas sauces ever! Free of tomatoes for does looking for a delicious taste but can't eat this fruit / vegetable because they endure arthritis or other health issues. :) Offer and enjoy! -Chef Govinda

Serving Size: 6 to 8 Medium Pizzas

  • 1 1/2 cups of chopped red bell pepper
  • 1 1/2 cups of chopped carrot
  • 3 cups of water
  • 1/2 cup shredded tempeh
  • 1/2 teaspoon of salt
  • Pinch of stevia (or desired sweetener)
  • 2 tablespoons of Extra Virgin Olive oil
  • 1/2 cup of Nutritional Yeast 
  • 1 teaspoon of dry Basil
  • 1 teaspoon of dry Thyme
  • 1/2 teaspoon of dry Oregano
  • 1 teaspoon of dry Marjoram
  • 1/2 teaspoon of dry Save
  • 1/2 teaspoon of hing (or asafetida)
  • 1 tablespoon of apple cider vinegar


STEP 1: In a medium saucepan heat the oil and sauté the carrot, tempeh and pepper for 8 minutes, then add water, bring to boil, then lower the heat and simmer. 

STEP 2: Bring the mix into a blender and blend till smooth. Transfer the mix back to the saucepan in medium low heat, Add dry herbs and the rest of the ingredient. Cook for 10 more minutes...and voila!

Lentil Burgers on the Grill

Is summer time at the city and the grills are hot and cooking! Let's make them cook healthy and vegetarian for us all! This is a delicious lentil burger you will wanna try!



  • 1/2 cup of grain brown rice (rinsed and drained)
  • 1 cup of red lentil
  • 1/2 carrot medium dice
  • 1/4 cup of extra virgin olive oil
  • 1 teaspoon of hing (asafetida) 
  • 3/4 cup of sunflower seed lightly toasted and grounded in the food processor
  • 1 1/2 teaspoon of ground cumin seeds
  • 3/4 teaspoon of salt
  • 1/2 cup of parsley chopped
  • 1 stalk of celery



STEP 1: Preheat oven to 350º F

STEP 2: In a medium sauce pan toast the rice until it has a nutty aroma. Add 1 3/4 cup of cold water and a pinch of salt. Let it cook for about 30 to 40 minutes. and drain rice cool on lightly oiled small parchment sheet tray.

STEP 3: Combine lentils in a medium sauce pan with 4 cups of water and a pinch of salt. Bring to a boil then reduce to simmer and cook for about 15 minutes, until the lentils are soft. When soft drain lentils for 5 minutes and bring to the sheet pan with rice.

STEP 4: Combine carrot and celery in the food processor pulse ingredient until finely chop (not mushy).

STEP 5: Heat 2 tablespoons of the olive oil in a medium sauce pan under medium low heat. Then add sunflowers seeds, hing, cumin, and salt. Add the vegetable mix and cook for 3 minutes. Set aside and cool on a medium bowl and combine all ingredients, the lentil, rice and vegetables. Then add the parsley and mix all ingredients together. Refrigerate for 10 minutes.

STEP 6: Give the mix a patty shape and place on a parchment-lined half sheet pan, lightly spray and refrigerate for 10 more minutes before cooking.

STEP 7: Turn on the griddle up to medium heat and lightly oil. Brown the patties on each side for about a minute and return patties to tray and heat patties in oven for 15 more minutes and voila!


Please on the comments below feel free to let me know how it turned out. Offer and enjoy!  -Chef Govinda

My Dirty Vegan Tacos

CAUTION: This one is sooo good, you might throw all the finesse out the window! 

For us it got quite dirty delicious; we even felt self-indulge and we had to share it with our dear readers. Hope you enjoy this one and many more!


#1: The Almond Cream

  • 2 cups of almonds (blanched and peeled)
  • 1/3 of a cup of veganase
  • 3 tablespoon of honey mustard
  • 1 1/2 teaspoon of lime juice
  • 1 teaspoon of salt
  • 1 small shallop
  • 1/4 teaspoon of dryDill Weed
  • 1/4 cup of almond milk

INSTRUCTION: Combine all the ingredients in a food processor and mix for 10 minutes until creamy.

#2: The Bean Filling

  • 1 cup of soaked black beans
  • 1 green bell pepper (small dices)
  • 1 teaspoon smoked paprika
  • 1 teaspoon of dry oregano
  • 1 cup of shop parsley
  • 1 1/3 cup of boiling water
  • 1/2 teaspoon of salt

INSTRUCTIONS: Cook the beans in the boiling water, add smoked paprika, salt and bell pepper. Reduce the heat and simmer for 15 minute until almost dry. Add oregano and parsley.


#3: My 3 Dirty Little Secrets

  • 1 Endive (cut into small slices)
  • 1 Avocado (sliced)
  • 1 cup of melted shredded vegan cheese on top (Tip: We love using Daiya Mozzarella Cheese, is vegan, is delicious and it melts on the stove!)



  • 3 to 5 Ezequiel Tortilla Wraps (or which ever you prefer)


STEP 1: Turn oven to 350º F

STEP 2: In a half cheat tray with parchment paper, give the tortillas the taco shape by using two skewer to keep them in place and bake. 

STEP 3: Bake for about 15 minutes!


Dedicate, serve and enjoy! -Chef Govinda


Colliflower Stew w/ Lentil Sauce


  • 8 cups of water
  • 1 cup of yellow split peas (tip: best soaked 3 to 4 hours before cooking)
  • 1 Tbsp of Fenogreek
  • 2 Tbsp cumin seeds
  • 2 Tbsp of fresh ginger (slice in pieces)
  • 2 tsp of sea salt
  • 1 whole cauliflower (shop into bite size)
  • 2 Tbsp of finely shop fesh parsley
  • 1 tsp of turmeric powder 
  • 2 Tbsp of coconut water


STEP 1: In a large sauce pan, bring the water to boil, then add lentils, salt, turmeric, fenogreek and ginger. 

STEP 2: Lower the heat and simmer for 20 to 25 minutes, or until lentils are soft. In a high speed blender add all ingredients and blend well till smooth. Set the lentil sauce aside.

STEP 3: In a large sauté pan heat the coconut oil and add the cauliflower and sauté on medium heat for 15 minutes or until they are partially tender.

STEP 4: Then add the lentil sauce and parsley to the cauliflower and mix well.

Enjoy! -Govinda

Yuca Doshas

Summer is here and we are summer-inspired! (although you may be reading this recipe in some other season). We got yuca flying off the roof and here is a new specialty! So turn on your stoves and try out this Indian recipe w/ Caribbean flare! 

INGREDIENTS for the dosha

  • 2 cups of yuca (large dice)
  • 3/4 of a cup of very ripe plantain (dice)
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of salt


STEP 1: In a food processor grind all the ingredients until smooth. 

STEP 2: In a large non-stick pan on medium heat place 1/4 of a scoop of the mix and spread it on the pan creating a big circle. 

STEP 3: Let it cook till you can lift the yuca dosha and achieve a golden color, then turn to the other side. 


INGREDIENTS for the filling

  • 1/2 cup of tempeh (shredded)
  • 2 red sweet peppers
  • 2 tablespoon of goat cheese
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of olive oil
  • 2 teaspoons of ground almonds


STEP 1: Heat the olive oil in a small sauté pan and add the tempeh and ground almonds and sauté for 3 minutes. 

STEP 2: Then add the rest of the ingredients (smoked paprika, sweet peppers and goat cheese) and done!

Hope you enjoy this quick recipe from our home to yours! Please let me know how it turned out :) Remember to offer the food before you eat! -Govinda

Vegetable Idli á la Govinda

Idli what? Idli is an Indian dish made with lentil and rice, is healthy, smooth and yummy! They are made in a special plate on water but I don't have one (yet!) And so I baked it in the oven, but still keeping the smoothness and flavor ;) 

Yield: 1 cup = 250 ml


  • 1 cup basmati rice

  • ½ cup yellow spilt peas

  • Pinch of Tumeric

  • Salt as desired

  • 1/2 tsp of cumin powder

  • Water as required to get a smooth texture

  • Coconut oil (to apply to the muffin mold)

  • 1 cup of green bell pepper (small dice)

  • 1 cup of carrot (small dice)



STEP 1: Wash both the rice and lentil

STEP 2: Soak rice and lentils in water for 4 or 5 hours

STEP 3: Drain the soaked lentils (NOTE: preserve the water!)

STEP 4: In a high speed blender grind the lentils and rice the preserved water (use as desired). Grind till smooth (should be a  "fluffy" batter)

STEP 5: Mix both batters together in a large bowl or pan. Then add salt, turmeric and cumin.

STEP 6: Cover the batter and let it ferment for 8 to 9 hours (NOTE: After the fermentation process is over, the batter will become double in size and rise.)


STEP 7: Pre heat oven 350º F

STEP 8: Grease a mini-muffin mold with coconut oil (or preferred oil)

STEP 9: Place the chopped bell peppers and carrots in each muffin slot, fill each one about half way! Then add Idli mix over the vegetables.

STEP 10: Bake for 15 minutes...and uff! you did it!

ENJOY all the yumminess my friend! and let me know how it turns out on the comments below :) -Chef Govinda

Asian Soba Noodles

Oh my goodness! This is such a delicious and easy-to-do pasta, and it leaves you begging for more, so yeah! make sure you make enough! 

Yield for 2 people

Prepartion Time: 35 minutes


  • 2 quarts of water
  • 1 pacage of soba noodles 9.5 oz
  • enought salt so the water taste like the ocean or like tear.


STEP 1: In a large sauce pan boil the water whit the salt.

STEP 2: Add noodles and cook until they get soft, about 10 minutes,

STEP 3: Drain and set aside.



  • 1/4 cup of snow pea (chopped)
  • 1 cup of red bell pepper (cut to medium size)
  • 1/4 cup of scallions (cut thin slice)
  • 1 1/2 cup of baby Portabella Mushrooms (cut to medium dice) 
  • 1 tablespoon of grind ginger
  • pinch of hing or asafetida (what is that? click here to learn)
  • 2 tablespoon of sesame oil
  • 2 tablespoon of roasted sesame oil
  • 1/4 cup of tamari

NOTE: You can find hing/asafetida in your local Indian store, if you can't find it you may substitute with garlic and onion.


STEP 1: In a large non-stick sauté pan, heat the sesame oil and cook lightly the ginger until golden brown. Add the scallions, hing/asafetida, mushroom, red bell pepper and snow peas. Stir occasionally!

STEP 2: Then add tamari, the soba noodles and roasted sesame oil. Mix well & voila!

You did it! Now share it with your friends and let me know how it was!

-Chef Govinda

PS Did you love it? Please share it by clicking the button below!

Chile Relleno w/ Quinoa Pilaf, Carrot Sauce and Cheesy Topping

Yield: 4 Servings



  • 1 cup of Quinoa (wash very nicely)
  • 2 cups of water
  • 1/2 teaspoon of salt
  • 4 poblano chiles
  • 8 Tablespoon of Extra Virgin Olive Oil
  • 1 cup of Zucchini (small dice)
  • 1 cup of carrot (small dice)
  • 1 small stalk of Celery (cut into fine pieces out of angle like a V) 
  • 1/2 teaspoon of garlic (chop)


STEP 1: Heat the oven 350º F.

STEP 2: In a medium sauce pan boil the water and pour the Quinoa and salt. Cook in medium high heat until the quinoa has absorbed almost all of the water, then turn down to low and put a lit on it.

STEP 3: In a half cheat trade with parchment paper, place the poblano chiles and grease then with the Olive Oil. Cook it in the Oven for 20 to 25 minutes.

STEP 4: In a saute-pan heat 2 tablespoon of Olive Oil, in medium heat, then cook the garlic until golden about 1 minute, then sauté the zucchini and the carrots  until slightly tender.

STEP 5: Pour the Quinoa in the sauté pan and gently mix all together. Turn the heat to medium low, then add the celery and cook for 2 more minutes.

STEP 6: Fill the chiles with the quinoa pilaf and tadaaa! you are almost done. 




  • 3 medium carrots (Wash and peel)
  • 1/2 teaspoon of dry Oregano
  • 1/2 teaspoon of dry Basil
  • A pinch of stevia, or any sweetener that you prefer
  • 1 teaspoon of Kuzu and make a slurry, (dissolved in 1/2 of cup of water)
  • 1/4 teaspoon of smoke parpika
  • 1/4 teaspoon of salt

THE ONLY STEP: In a juicer make carrot juice. in a small sauté pan bring carrot juice to a boil add the herbs, smoke paprika and salt, then pour slurry very slowly mixing it at the same time until thicken and done.




  • 4 oz of cream cheese
  • 3 tablespoon of Olive Oil
  • 1 tablespoon of fresh scallions
  • 2 tablespoon of milk
  • pinch of salt

THE ONLY STEP: Mix it all together and done. 

Ufff! ok now you can call it off and ask someone else to clean the dishes!!! hahaha! Enjoy!

Potatoes â la Gauranga!

This one is dedicated to a dear friend, we call him Gaura or Gauranga, he serves in a vegetarian restaurant at Puerto Rico and makes one of the most delicious potato subjis. My wife asked me to make a subji in his style, so this is a new version inspired by him... :) 

INGREDIENTS: Yield 2 servings

  • 5 medium potatoes (medium dice)
  • 6 cups of water
  • 2 cups of greek yogurt
  • 1 Tbsp of smoke paprika
  • 1 tsp of onion powder
  • 1 tsp dry dill weed 
  • 1/2 tsp of turmeric
  • 1 tsp of cumin seeds
  • 1 tsp of garlic (shop very small)
  • 3 Tbsp of extra virgin olive oil
  • 3 scallions (shop)
  • 1/2 of dry basil
  • 1 tsp of salt
  • 1 cup of Nutritional Yeast 

NOTE: We don't recommend eating to much onions and garlic, since turns on to much your inner fire. If you are naturally a very heated or fiery type of person, we recommend you substitute the onion and garlic for asafetida, this product can be found in local Indian stores.


STEP 1: Boil the potatoes in a medium sauce pan of water (tip: water should be salty like the ocean!) for about 10 to 15 mins, until lightly cook, (hey, don't over cook!!!).

STEP 2: Meanwhile, on the side...combine the yogurt, smoke paprika, dill weed, onion powder, turmeric, and mix it all together.

STEP 3: Drain potatoes using a strainer and set a side. 

STEP 4: In a large "Non Stick sauté pan" heat the Olive oil (with medium high heat) and add cumin seeds, then cook them till golden. Once golden, add the garlic (or Asafetida) and scallions. Stir for 1 minute, then add potato, yogurt mixture, nutritional yeast, salt and dry basil. Carefully with a "wooden" spoon mix it all together. Let the yogurt dry up and toast stirring  occasionally. Once that happens, you'll all done fella!

Remember to offer your food before taking a bite! Afterward let us know how it turns out! Buen Provecho!