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Why No Mushrooms, Onions, or Garlic?
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Why No Garlic, Onions, or Mushrooms in Vedic Cooking?

When I was first learning about Vedic cooking, or more specifically Bhakti Yoga, I was perplexed by the avoidance of onions, garlic and mushrooms as they are clearly vegetables (or fungi in the latter case) and seemed like they should be part of a vegetarian diet to me. Throughout my "cooking career" up that point I would use a whole onion and several cloves of garlic almost everyday in whatever I cooked. I couldn't imagine cooking without them. I absolutely love the Vedic food I have eaten and prepared and felt clear spiritual benefits from it, but, because I also absolutely loved garlic and onion so much I spent quite a bit of time researching and discussing this matter. For a wonderful and comprehensive explanation on garlic and onion avoidance, see this blog post by well known Bhakti chef Kurma Das here . Below, I will summarize the main reasons given by Vaishnava sources that I have read for why to avoid garlic, onions and mushrooms. Summary

Cleansing Chana Dal Stew (Vedic)

When I am in need of a simple, cleansing meal I always turn to chana dal soup. It is so balancing, satisfying, and heart warming. Many dal soups are thin and watery, but I like mine thicker, more like a stew. This recipe is fragrant, but not spicy, with a richly flavored broth of ginger, cumin, tomato, and turmeric that you can put together lickety-split! I usually serve this along with some Fragrant Cashew Rice and a Lite Lemon Dill Salad. Chana dal stew Chana dal are split baby garbanzo beans (chana is the sanskrit word for garbanzo bean and dal means "split"). Chana dal beans are quick cooking and have a lovely nutty taste and creamy consistency. The best part is that they are a complete protein! Chana dal, or dried, split baby garbanzo beans This stew is not only quick to put together, but it is also relatively cheap because it features a dried bean and two vegetables (zucchini and tomatoes) that tend to be cheaper than others or abundant in the gar

Vegan Tom Kha Soup (Thai Coconut Lime)

I used to love the Tom Kha Gai soup you get in Thai restaurants. It always felt nourishing, reviving, yet light all at the same time with the sour from the limes balanced with the cream of the coconut. It's basically the Thai version of our American 'chicken soup' or, in other words, the quintessential "cure-all-comfort" soup for Thailand. "Tom" means soup, "Kha" means galangal (a root vegetable), and "Gai" means chicken. Since we are making this vegan, it simply becomes Tom Kha Soup sans the chicken or Gai. I used to make this soup with fish sauce, as the traditional recipe calls for it, but, as with many of my staple foods, I had to alter the recipe once I became vegetarian. I was worried about this one, thinking the fish sauce was essential to such a traditional dish. Well, it turns out it's really the fresh lime, cilantro, and coconut milk that really add the most to the final flavor outcome. Soy sauce works in a

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