Savor & Share Recipe Contest Winners!

Congratulations to the winners of the Savor & Share Recipe Contest. Their recipes are delicious examples of how healthful, vegan meals need not sacrifice taste or time.

Keeping health, ease and taste in mind, our distinguished contest judges, Mollie Katzen, Martha Rose Shulman, Dr. Melanie Lane, and Judith Kingsbury chose their favorite dishes from our community’s top picks.

Each of the winning recipe creators will receive a hard copy of Savor: Mindful Eating. Mindful Life., a feature on the Savvy Vegetarian recipe website, features on our partners' websites and limited edition Savor shopping totes.

Thank you to everyone who participated in the Savor & Share recipe contest. Together we are building a delicious resource for health and happiness.

Enjoy a cooking or eating meditation with these recipes. If you didn't get a chance to enter the contest, or if you just discovered a new recipe to share, please post it below and/or on the Savor Facebook wall. We will spotlight your recipe for all to see and enjoy.


Oven Roasted Cauliflower with Rosemary and Garlic
by Tess Challis of Radiant Health, Inner Wealth


2 teaspoons fresh rosemary leaf, stems removed and leaves chopped
4 teaspoons olive oil, extra-virgin or regular
6 medium cloves garlic, minced or pressed
½ teaspoon sea salt (plus up to ⅛ teaspoon more if you like)
¼ teaspoon organic sugar
¼ teaspoon black pepper
½ teaspoon balsamic vinegar
3½ cups chopped cauliflower


1. Preheat oven to 400° F. Place all but the cauliflower in a bowl and stir to mix. Add the cauliflower and combine well with the seasonings. At this point you can allow the mixture to marinate for up to 24 hours, refrigerated, if you like.
2. Spread onto a large ungreased cookie sheet. Bake for about 15 minutes.
3. Turn the cauliflower over and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve.


Pumpkin Soup
by Ana Borrajo

pumpkin soup


2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds (plus extra to garnish)
½ teaspoon ground turmeric
½ teaspoon mustard seeds
1 large onion cut into 8 chunks
2 garlic cloves
24 ounces  diced pumpkin (about 3 cups)
2 plum tomatoes, quartered
6 cups vegetable stock
1 tablespoon lemon juice
cilantro leaves to garnish
pumpkin seeds to garnish (instructions below)
whipped tofu to garnish (recipe below)


1. Heat oven to 392F. In a bowl, mix together oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet and roast for 30 minutes until tender.
2. Transfer vegetables into food processor with half the stock and process until smooth. Pour into a pan with the remaining stock, season, and then heat until barely simmering.
3. Remove from the heat and stir in the lemon juice. Garnish with a dollop of whipped tofu*, toasted cumin seeds, toasted pumpkin seed, and cilantro leaves, and sprinkle with garam masala.

Whipped Tofu

8 ounces silken tofu
pinch of salt
2 tablespoons oil
Grated zest of 1 lemon
1 tablespoon soy or other nondairy milk,if needed


1. Puree tofu, oil, salt and lemon zest in blender or food processor until very smooth and creamy. Add non-dairy milk if necessary for creamy texture.
2. Chill for at least one hour before using. It will firm as it chills.

* Note for pumpkin seeds garnish: roast the seeds in the oven or toast them in a pan together with cumin seeds.


A sweet salute to the judges’ favorite dessert:

Mango Raspberry Sorbet
By Jenny Lorraine Nielsen

mango raspberry sorbet

A delicious, naturally sugar-free, all natural sorbet you can blend at home. It is just as pleasingly sweet as commercial sorbet, but without added sugar.


1/2 cup frozen mango chunks
1/2 cup frozen raspberries
1/2 cup orange juice
4 frozen cherries (optional for garnish)
4 mint springs (optiona for garnish)


1. Place frozen raspberries and frozen mangos in blender.
2. Pour unsweetened orange juice over the mix.
3. Blend on high speed until smooth.
4. Place in a serving cup with a mint sprig if desired, and enjoy!



It was a pleasure and a privilege to participate as one of the judges. Yum!

These recipes all sounded absolutely delicious to me, simple, original, and easy to make. It's the perfect time of year to roast veggies, and the sorbet dessert brings forth fond memories of summer.

I judged without testing, and I'm looking forward to proving my sound judgment by making these recipes in the next few days, then publishing them on Savvy Vegetarian.

Thanks to everyone who entered the contest. There were so many fantastic recipes it was really hard to narrow it down to just three.

This seems odd. An ordained monk should know the basic concept of eating and speak about it.
As the Five Pungent (garlic, shallots, onions, green onions, and leeks) are against the Buddhist way of eating.

The only way we can let go of GREED in eating is to eat (pure vegan) or BLAND food.
Bland food are cook with maximum of 3 flavorings (salt, sugar, and pepper) and sometimes soysauce.
The 5 pungents will increase the desire for more flavorable foods.
Eating flavorable foods will just create greed. It's up to you to let go of flavorable foods.
I have experienced eating pure vegan food and eating flavorable foods.
A huge difference, pure vegan foods helped me to realize proper eating and thinking while flavorable meaty or pungent foods affects me to eat excessively and desire this and that.

Humans will never be satisfy with anything, letting go of impure habits will allow you to see your inner light clearly.