Recently I discovered a chocolate company called theo, that makes high quality, organic chocolate bars that are suitable for vegans. Unfortunately, the number of chocolate bars suitable for vegans has decreased, as many of the companies, including Dagoba and Green & Blacks, now put milk in many of their dark chocolate bars. If you intend to buy only vegan, you really have to read the ingredients on the labels!

My favorite theo bar is called Peppermint Stick. A few weeks ago, I was enjoying some of that dark chocolate-crispy peppermint delight whilst cooking this vegan meal for myself. The recipe is very easy, and tasty too.

As always, please buy organic food whenever possible. You will receive showers of Gratitude from your body and from our sacred Mother Earth.

Teja’s Easy & Tasty Vegan Mung Beans

Soak 3 cups mung beans overnight, change soaking water in the morning, and change the water again before cooking. Bring to a boil, then add 1 medium yellow onion, chopped; 1 strip of kombu seaweed (about 4-5 inches long); 1/3 cup fresh ginger root, chopped; 2 burdock roots, chopped; and 2 carrots, chopped. Simmer for 30 minutes, covered. Then add the following:

1 teaspoon mild curry powder
1 Tablespoon turmeric powder
1 Tablespoon dried basil
1 Tablespoon coriander powder
2 teaspoons sea salt
¼ teaspoon black pepper, ground
2 Tablespoons brown sugar
2 Tablespoons soy sauce

Simmer covered for about 45 more minutes. For the last 10 minutes, add the juice of one small meyer lemon. So easy, and so tasty! Hope you enjoy.

May all beings – especially the nearly one billion people who are now starving on planet earth – have food to eat each day.

And, may all beings know the delight of a good vegan chocolate bar!

Om Shanti (Peace),

Yogini Tejaswini

See me live talking about my soup cookbook here: Yogini Bliss on YouTube

Photo of theo Peppermint Stick dark chocolate bar by Teja Shankara.