Buddhism, veganic gardening, compassion, and the vegan life calls all to deepen our relationships with Mother Earth and each other. Live sustainably, authentically, and lightly on the Earth. Manifest compassion for all sentient beings. The world is an altar. Worship in love.
This is my prana soup. Even more yummy than it looks.
We have hit the high prana circuit big time at our house,
and the veggie garden is even more of a Great Thing than ever. In case high prana eating
is new to you, go here:
‘Prana’ is the ayurvedic term for ‘life force’ and in as
far as it applies to diet, it indicates food that has not been compromised
(lost its life force and life-giving properties) through processing,
radiating (think microwave), and having the nourishment just cooked out of it
through boiling, baking, or roasting. Not to say that roasted veggies aren’t a
good thing, but there is something better.
Fresh, raw, colorful veggies and fruits.
Food that has spent its entire life in the sun and been minimally tampered with
or just left raw before eaten.
My husband and I work prana foods into our diets as far
as our working-class lifestyles allow. Ideally, it would be all prana. More
realistically, we are aiming for mostly prana.
But O.M.G. – I love it when a recipe comes together, one
that I can really share with pride. A recipe that is just perfect. This one is,
and it incorporates prana food with a touch of processed (tofu), and fresh
garden veggies. Of course, if you don’t have a garden, then organic veggies
from your health food store are great. But really, there’s nothing higher prana
than a green pepper, carrot, bean, tomato, or squash just picked minutes ago from
your garden. So plant a veggie garden next year, OK?
So here is the best soup in the world. The mango gives it
sweetness, the garden veggies crunch, the pressed tofu chewiness, and the hot
This is really yummy.
Four Truths Homestead
High Prana Thai Coconut Mango Soup
1 can coconut milk
½ can cream of coconut
1 onion, sliced
1 green pepper, sliced
6-8 cloves garlic,
2 ripe mangoes, peeled
and cut into cubes
1 cup thickly sliced
Package extra firm tofu,
pressed and cubed
Fresh ginger, minced
very fine, to taste
Salt to taste
Red pepper flakes
Fresh chopped garden
basil, to taste
In a pot with 1
tablespoon extra-virgin olive oil, very lightly ‘sweat’ onion, pepper, carrot,
ginger and garlic. You don’t want the veggies to lose their crunch.
Add coconut milk, cream
of coconut, tofu, red pepper flakes, basil, and salt, stir, and simmer for 5
minutes, no more.
Add spring water to
NOTE: I press a large
block of extra firm tofu in the fridge, between 2 dinner plates, with a stack
of books on top of the top plate, for at least a day. Drain it a few times. This
yields a really firm, chewy tofu. xoxoxo