October 2011 Archives

Spaghetti Indiano

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Spaghetti Indiano

 After Sadananda had completed his Indian pilgrimage, he returned to his starting point in Italy, where he stayed with a group of vegetarian Italian bachelors. After observing their cooking techniques, Sadananda improved upon them with some of the cooking methods he had learned in India. The result was Spaghetti Indiano, an Alandi Ashram favourite.

You can vary the vegetables in this recipe according to what is available from your garden, CSA or farmer's market. Today I used the veggies pictured--the last summer vegetables, harvested right before the storm. The basic principle is to stir fry root veggies first, then those that have a medium cooking time, such as peppers and cauliflowers and finally those with a shorter cook time such as zucchini and eggplant. This time  I also added chickpeas for extra protein, because I happened to have some left over.

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4 medium carrots

1 rutabaga

1 parsnip

1 cauliflower

1 summer squash

1 zucchini

2 portabella mushrooms

1 bunch Italian parsley

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp anise seeds

1-2 cloves garlic (optional)

3 roma tomatoes

1 tsp fresh rosemary

1 tsp fresh or dried oregano

1 tsp fresh basil

One fourth tsp fresh or dried thyme

Olive oil

Salt and fresh ground black pepper  to taste

 Slice the carrots, rutabaga and parsnip. Heat the olive oil in a sauté pan. When the oil is hot but not smoking, add the sliced vegetables. Lightly stir fry them, then add a little boiling water, put on a lid and let them sauté. Meanwhile cut the other vegetables. After the root veggies have sautéed for about 10 minutes, add the cauliflower florets and seven minutes later the sliced squash and zucchini. While the vegetables become tender, cut the mushrooms and tomatoes. Heat some more olive oil in a smaller pan and toss in the spices, turning the heat to very low so as not to burn the spices. If desired, add chopped garlic at this point.  Add the mushrooms and tomatoes and turn the heat back up to fry them. When they are nearly cooked, add the fresh and dried herbs. Toss the mushroom-tomato mix into the sautéed veggies and add salt and pepper to taste.


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Serve over spaghetti with some freshly grated rennetless parmesan.  For a gluten free dinner, simply choose gluten free pasta! And for casein free, use sheep pecorino instead of parmesan. The dish is vegan if you omit the cheese. Buon appetito!

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Divali, the Festival of Lights, is a season of sweets, running from the New Moon to Kartik Purnima, the November Full Moon. This Divali season, enjoy a rejuvenative Ayurvedic treat. Almond and rice dessert is good for strength and energy, for the male reproductive system and for ojas, core immunity. It is also an aphrodisiac treat for a romantic evening. Cow's milk is best for ojas and shukra (sperm production), while goat milk can be substituted for an allergy-free version. And for a vegan recipe, use all coconut milk and no dairy milk. It will still be delicious!

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Almond and Rice Dessert

 

 

Ingredients

For almond milk:


  • Blanched Almonds - 0.5 cup
  • Boiling Water - 0.75 cup


For dessert:

  • Rice flour - 5 Tablespoons (grind basmati rice in spice grinder to make this)
  • Cow or Goat Milk - 1.5 cups
  • Coconut milk - 2 cups
  • Turbinado Sugar - 10 Tablespoons
  • Rose water - 2 teaspoons
  • Chopped pistachio nuts - 1 Tablespoon
  • Chopped almonds - 2 Tablespoons
  • 2 pomegranates


Method

For almond milk, place blanched almonds in a small bowl, and pour the boiling water over them.
Cover, and soak for at least 15 minutes.
Blend the soaked almonds into a fine puree.
Strain the almond milk through a double layer of fine muslin cloth into a small bowl, squeezing the cloth to extract as much almond milk as possible.
Combine the milk, coconut milk, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly.
As the milk comes to a boil, reduce the heat.
Add rice flour as almond milk comes to a boil, and reduce the heat.
Stir the rice flour and almond mixture, because rice flour has a tendency to separate from the liquid and settle at the bottom.
Add it to the milk and coconut milk in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping.
Cook over low heat until the mixture thickens and a thin custard is formed on the spoon.
Continue cooking the custard, uncovered, for an additional 5 minutes.
The custard should be quite thin.
As it chills, it will thicken considerably.
Stir in the rose water, cover and cool.
A skin may form on the custard. If so, stir it in with a wire whisk.
To serve, pour into individual dessert dishes, sprinkle with chopped almonds and pistachios, and place a teaspoon of pomegranate seeds in the center.

Green Tomato Chutney

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4 lb green tomatoes
2 sweet red, yellow or orange bell peppers
2 hot green chillies
2" piece of fresh ginger
1 cup raisins
1 Tbsp brown mustard seeds
2 cups soft brown sugar or Sucanat
Zest of one lemon, grated
2 sticks cinnamon
1 tsp ghee or sunflower oil
1/2 cup water

Wash the tomatoes thoroughly and inspect them, cutting out any blemishes. Dice the tomatoes and bell peppers.  Chop the green chillies and ginger finely. Select a large pan with a heavy bottom. Heat the ghee or oil and add the mustard seeds.As soon as the mustard seeds turn grey and pop, add the cinnamon sticks, green chillies and ginger and stir until the ginger and chillies brown. Immediately add the other ingredients and bring to a boil while stirring. Turn heat to medium high and simmer, stirring frequently with a wooden spoon to prevent sticking on the bottom.


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Continue until it has a thick, jam-like consistency.

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The chutney can be served fresh and hot or canned in glass canning jars. Canned chutney should be served hot, since chutneys will be much more tasty that way.
 

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This page is an archive of entries from October 2011 listed from newest to oldest.

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