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.
4 medium carrots
1 summer squash
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
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.
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!