Jivamukti Satsang Holiday Potluck

Whether she's aware of it or not, my good friend and Jivamukti Yoga instructor deAnna Anderson is one of the city's greatest assets! Jivamukti Yoga, founded by David Life and Sharon Gannon in New York, is an all-encompassing yoga practice incorporating meditation, mudras, mantras, pranayama, asana, and most importantly the vehement message about the diet of compassion...the vegan diet. 

With her connection to people of all walks of life, deAnna uses her popular asana practice as a platform to mindfully spread this message with compassion and conviction, and her recent collaborations with the Waking Dallas Raw Radical Health Meetup Group have widely expanded her audience. 

Although all past Jivamukti Satsang potlucks have been entirely vegan, deAnna's joint efforts with the rawists and other forward thinkers have really raised the bar of awareness in our community! 

Our most recent potluck included dishes such as Raw Vegan Ckicken-Fried-Steak, Raw Spirulina Pie, Cranberry Chia Pudding, and a number of fresh fall salads. Additionally, Radical Health Super Foods and ecologically and ethically conscious fashions by Walleska ecochicc were available for purchase. 

As the only certified Jivamukti Yoga instructor in Dallas, deAnna offers a wealth of information and methods you can use to become a true vehicle for change in our community. Check out her website for class schedules, workshops, and other events.

deAnna Anderson

Certified Jivamukti Yoga Instructor

Dallas, TX

Oishii

Pan-Asian restaurant and sushi bar Oishii is regarded by many as one of Dallas' best kept secrets. Located in a sparsely occupied strip mall on Wycliff between Maple and Dallas North Tollway, Oishii is truly an oasis of fine dining in a rather questionable part of town. As we all shared a bottle of J. Lohr Cabernet Sauvignon, my dining companions devoured various not-even-close to-vegan sushi rolls while I delighted in 

my beautifully crafted vegetable roll. And although Oishii has several options suitable for vegans, my favorite part of the meal was the Biddhist Delight, a savory dish consisting of tofu, vermicelli, and an assortment of fresh vegetables. So fresh, in fact, that one of my omnivorous companions seemed to enjoy my entrée more than his own. As he so eloquently commented, "Wow! The vegetables actually taste like vegetables," he proceeded to pick from my plate and ignored his own. I must admit his reaction made me feel as if I had won a small battle for all vegans. 

Try Oishii on Tuesday nights for $1 sushi rolls or Wednesday nights for half-priced bottles of wine.

Oishii

2525 Wycliff Avenue

(214) 599-9448

Autumn Harvest Oatmeal Cookies

Anybody who knows me knows that I love this season more than any other! Many of my fondest childhood memories occurred around this time of year, and it so happens that all of my major life changes (veganism included) took place around the harvest season. That being said, I like to celebrate each autumn with a warm mug of mulled wine and these super moist and chewy Autumn Harvest Oatmeal Cookies (adapted from the PPK).

2 cups whole wheat flour

1 1/2 cups rolled oats

1 teaspoon baking soda

1 teaspoon Himalayan sea salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 3/4 cups evaporated cane juice sweetener

1/3 cup sunflower oil

1/3 cup extra virgin olive oil

2 Tbsp grade-b maple syrup

1 medium acorn squash (seeded, steamed, and puréed)

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup walnuts (chopped)

1 cup Calimyrna figs (diced)

Preheat oven to 350 degrees.

In a large bowl, combine all dry ingredients (except sweetener) and mix together. In a separate bowl, combine sweetener and all wet ingredients and mix well. Pour wet mixture into dry mixture and combine to an even consistency. Fold in walnuts and figs.  

On 2-3 cookie sheets, place tablespoon sized dollops of cookie dough about 2 inches apart. Bake sheets on separate racks for 15-20 minutes. Let baked cookies cool completely on a cooling rack before serving. 

Green Papaya Vietnamese Bistro

Although well known to many locals, I only recently discovered why Green Papaya has such a large following in Dallas. The quaint Vietnamese bistro provides complimentary valet, a quasi-chic atmosphere without the pretension, and has several vegetarian options, all of which can easily be made vegan by omitting the egg. Menu items include Goi Cuon Chay (tofu spring rolls served with a perfectly seasoned peanut sauce), Com Chien Chay (tofu and vegetable fried rice), Hu Tieu Xao Tofu (noodles with tofu, Chinese broccoli and bean sprouts), and Tao Hu Xao Voi Rau (mixed vegetables and tofu served with rice or pasta). With a respectable wine list and quite possibly the best peanut sauce I have ever tasted (it really is all about the little things), my only worry is the bistro's dangerously close proximity to my home! 

Green Papaya Vietnamese Bistro

3211 Oak Lawn Avenue, Suite B

(214) 521-4811

Chocolate Cranberry Oatmeal Muffins

Loaded with nutrients and super high in fiber, these über-healthy Chocolate Cranberry Oatmeal Muffins are a perfect way to start your morning!


1 cup whole-wheat flour
1 cup rolled oats
1 Tbsp baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinanamon powder
1/2 teaspoon ginger powder

1/2 cup unsweetened almond milk
1/2 cup grade-b maple syrup
1/4 cup extra-virgin olive oil

1 cup chopped walnuts
1/2 cup semi-sweet vegan chocolate chips
1/2 dried cranberries


Pre-heat oven to 400 degrees. Line a 12-cup muffin pan with natural parchment cups

Combine flour, oats, baking powder, salt, and spices together in a large mixing bowl. Add almond milk, maple syrup, and olive oil and mix thoroughly. Fold in remaining ingredients and mix.

Fill parchment cups with mixture and bake for 20-25 minutes. Let cool completely before serving.

Raw Cashew Butter Cups

I recently attended a raw vegan potluck with my Jivamukti satsang and came up with this super easy cashew butter cup recipe. Any type of raw nuts will suffice, but I prefer the subtle sweetness of cashews. Keep in mind that texture and soaking time will vary with different types of nuts.

Cashew Butter

1 1/2 cups raw cashews

2 Tbsp raw agave nectar
1 Tbsp virgin coconut oil
pinch of sea salt

Chocolate Topping

1/2 cup raw cacao nibs
1/4 cup raw agave nectar
1/2 cup virgin coconut oil


Soak raw cashews in room temperature distilled water for 30 minutes. Combine soaked cashews, agave nectar, coconut oil, and salt in a food processor and mix until consistency is even. In a muffin/cupcake pan, place a dollop of nut butter in foil or parchment cups. Using finger tips, level the nut butter in each cup and place pan aside.

Grind cacao nibs to powder form in food processor. Once ground, add agave nectar and coconut oil and process until consistency is smooth. Top each cup with chocolate mixture and place pan in refrigerator. Chill at least 30 minutes before serving.