Sri & Kira Yoga of Self-Ascension

Recipes - Salads and Side Dishes - Sri & Kira Yoga of Self-Ascension
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Recipes – Salads and Side Dishes




This traditional sauce comes from out dear friend Maria in Guatemala. There a many variations: this one is simple, nourishing, and delicious. It is shown here atop a seitan cutlet, accompanied by black beans, tortillas, and sauteed whiskiel (squash) for a soul nourishment version of a traditional Guatemalan meal.


1 cup raw pepitas, toasted in a dry frying pan or in the oven
15 small tomatillos, skins removed
4 plum tomatoes
1/4-1/2 cup fresh cilantro (to taste)
Chilis to taste
1/2 onion, sauteed (optional)

Place all ingredients except onion in a blender or food processor and process until smooth.

Transfer to a sauce pan. Add onion if desired. Cook about 10 minutes, or until flavors blend.


Peanut Butter Vinaigrette
This delicious vinaigrette is an easy way to bring the healing properties of ginger into your diet. Enjoy it on mixed greens or in a vegetable stir-fry. Adjust the proportions to suit your taste.

Whisk together:
1-2 Tbl Peanut Butter
¼ cup Rice Wine Vinegar
2 Tbl Toasted Sesame Oil
¼ – ½ cup olive oil
1 tsp – 1 Tbl grated fresh ginger (or powdered if fresh is not available)
1 tsp cayenne pepper (optional)
The juice of ½-1 lemon
A little water to achieve the desired consistency
Sea salt and pepper to taste



This recipe is a holiday favorite of CSAC Irmgard Rodgers.

Baked Candied Sweet Potatoes

8 sweet potatoes (or garnet yams), washed but not peeled
1 tsp. salt
2 Tbl. vegan margarine (Earth Balance)
3 Tbl. honey or maple syrup (I use maple syrup)
1 tsp. grated orange rind (organic non-sprayed)
1/2 tsp. white pepper
1/4 tsp. mace
1/2 tsp. cinnamon
3 Tbl. brown sugar

TO PREPARE: Pierce potatoes and bake in 400-degree oven until soft, about 1 hour and 15 minutes. Remove from oven. Let rest on racks until cool enough to handle.

Cut in half. Scrape out potato flesh into large bowl. Puree in batches in food processor or put through food mill. Pour puree into bowl. Add salt, margarine, honey or maple syrup, orange rind, white pepper and mace. Beat with electric mixer or magic wand.

Transfer to lightly oiled oven-proof casserole. Cover top with plastic wrap lightly sprayed with vegetable oil on one side, oiled side down. Refrigerate until ready for cooking.

TO HEAT: Remove from refrigerator and bring to room temperature, about 2 hours. Preheat oven to 350 degrees. Remove plastic wrap from casserole. Mix cinnamon and brown sugar together with fork, breaking up the lumps. Put in sieve; shake mixture over top of casserole. Bake until hot, about 30 minutes. Makes 8 servings.


Cranberry/Orange Relish

Cranberries are one of only three fruits native to the United States and Canada, and are especially popular during the North American winter months.

This amazingly simple raw cranberry relish is great as a side dish, with granola, with other fruits, or just by itself!


1 lb raw cranberries
3 oranges with peels, seeds removed
Raw agave syrup to taste

Wash and coarsely chop the orange.
Wash cranberries and remove those that are soft
Process cranberries and oranges together in a food processor or manual grinder until finely chopped. Add agave to taste. Allow flavors to blend at least an hour before serving.

– Use maple syrup instead of agave.
– Add 1 tsp ground cinnamon (or more to taste). This really brings out the flavors!


Balsamic Dijon Dressing

This dressing is stronger in flavor than most balsamic dijon dressings, and the flavor can vary greatly with the quality of the ingredients you use. A rich vinegar makes all the difference!

Adjust the proportions to suit your taste, and add other flavors such as chili, ginger, garlic, basil, or your own favorites. And don’t stop with salads! This dressing is great as a dip, as a sauce for stir-fried veggies, or as a marinade for tofu.


1/4 cup balsamic vinegar
1/4 cup dijon mustard
2 Tbl olive oil
2 Tbl water (or more for a thinner dressing)

Whisk together all ingredients and serve!


Zucchini Hummus
Miracle Team member Gladys Tishmack shares this recipe, which is a fresh, light version of hummus. She says: “I found I can use this basic recipe for dip, salad dressing, sandwich spread, or on juicing days, as a soup (cold). It’s fun to add different ingredients to change flavor for the different uses. Have fun.”


1 1/2 cups of peeled and cubed zucchini (small zucchini don’t need to be peeled)
2 Tbl Raw Tahini
2 Tbl fresh lemon juice
1 clove of garlic
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp sea salt

Place all the ingredients in food prosessor(s blade) or in high speed blender to create a smooth, light sauce, and enjoy!!

Replace 1 tsp chili powder for paprika for a light zing, or add basil and ginger for a different flavor.


Peach Chutney

Try this yummy raw chutney on oatmeal, or as a side dish with vegetables.


  • 1/4 cup + 2 Tbl raw agave nectar
  • 3 Tbl apple cider vinegar
  • 1 tsp fresh ginger, peeled and grated
  • 1/4 tsp mustard powder
  • 1/8 tsp Himalayan crystal salt, or more to taste
  • 3 peaches, pitted, and chopped

Blend the agave, apple cider vinegar, ginger, mustard powder, and salt in a blender. Pour over the peaches and toss well to coat.

Credits: Kristen Suzanne’s Easy Raw Vegan Sides & Snacks

07-Mango Avocado Salsa

Mango Avocado Salsa

This easy dish brings to mind the beautiful fresh produce and tropical flavors of Guatemala.

Use this salsa as a dip, a salad, or try it over fresh vegetables.



  • 1 mango, peeled and chopped
  • 1 red pepper, diced
  • 1 tomato, diced
  • 2 avocados, peeled and chopped
  • 1/4 red onion, diced (optional)
  • sea salt to taste

Simply combine all ingredients, cover, and allow flavors to blend for 20-30 minutes before serving.

Variations: Add lime juice, ginger, pineapple, or jalapenos, depending on your personal taste.

Credits: Adapted from


Vegan “Egg” Salad

This delicious salad, contributed by Miracle Team member Sarah Jones, is great as a sandwich spread or side salad. Perfect for the Spring and Summer months!



  • 1 ½ pounds tofu, firm
  • ½ cup eggless mayonnaise (such as Veganaise or Nayonnaise)
  • 2 red bell peppers, chopped finely
  • 4 scallions (white and green parts), finely chopped
  • 1 small carrot, finely shredded
  • 3 Tbl. fresh parsley, chopped
  • 2 stalks celery, finely chopped
  • 1 tsp. onion granules
  • ¼ tsp. turmeric
  • 4 tsp. pickle relish
  • 1 ½ Tbl. prepared mustard
  • 1 ½ tsp. sea salt
  • 1 ½ tsp. garlic powder
  • Black pepper to taste

In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well.

Variation: Use the Indian herb asafoetida in place of the onion and garlic, and add curry powder to taste.


Truly the BEST Avocado Dip!

This fabulous recipe is from TOSA Miracle Team Member Christine Tsintarakis.

This dip is so yummy you may not ever make traditional guacamole again and it takes about five minutes from your refrigerator to your plate.

Christine enjoys this as either a sauce or a dip, (just vary the amount of orange juice you add as noted below), and it is awesome with a plate of your favorite steamed veggies.



  • 1 large or two small avocados
  • 1 clove of garlic
  • juice of half a lemon
  • 1 tsp mild curry powder
  • orange juice (more if you want a sauce, less if you want a dip)
  • pinch fresh herbs (parsley and/or cilantro is nice)
  • vegetable/vegan bullion (stock cube)

To Make the Sauce:

Crush bullion cube & put all ingredients into your blender
Add approximately 3 tablespoons of the orange juice
Blend & check consistently.
Add more Orange juice if you want a sauce consistency.

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