The morning after ekadasi.

August 7, 2010 at 4:43 pm | Posted in baking, cooking, ekadasi, vegan, vegetarian | 2 Comments

My usual thought when I wake up the morning after ekadasi is GRAINS! And, am I breaking my fast off grains and beans at the correct time? This morning, yes I am. So you may ask- how can you eat gourmet and yummy and still observe ekadasi? Like this:

Quick-braised Broccoli with Sun-dried Tomatoes and Goat Cheese

This meal is strait out of Vegetarian Times Magazine. I made it pretty much to recipe, but I doubled the pine nuts and sun dried tomatoes. I served it over quinoa to keep it ekadasi, but man I must say this was a perfect meal.

Last ekadasi we ate steamed veggies over baked red potatoes. I drowned mine in nootch and olive oil.

Our standard ekadasi anytime meal.

And some ekadasi humor:

I just havent had the time to maintain this blog the way I used to when I worked part time, but I still take pictures of everything I cook.

Earlier this week I made Braised Zucchini Wheels with Sesame Mint Pesto. I have never made a pesto with bread crumbs in it before nor have I ever stuffed a zucchini. This is one of those rare meals that I actually followed the recipe. Well. I did triple the olive oil.

And some Ekadasi humor:

I am addicted to Isa’s Smokey Grilled Tempeh recipe. I served it up last week with Ricotta Cheese and Basil Stuffed Tomatoes.

That night I made some Coconut Chocolate Rounds for dessert from Averie’s Blog- Love Veggies and Yoga.  The first time I made them I must have added too much agave nectar as they came out all gooey. So, the next time I made them I used organic cane sugar and doubled it, with success.

Speaking of chocolate, I also made an amazing batch of gooey vegan dark chocolate brownies!

Vegan gooey yumminess.

We seem to eat a lot of potatoes, broccoli, and tomatoes in our house.  This is one of my fave recipes that includes those ingredients.

Veggie Stuffed Potatoes With Cajun Cheeze Sauce.

Pop the potatoes into the oven and whip up the veggie filling and Cajun sauce while the potatoes bake.
6 Servings

6 Russet potatoes
1 1/2 tsp. olive oil
1 tsp hing
1 rib celery, chopped
1/3 cup chopped yellow bell pepper
6 oz. broccoli
2 medium tomatoes, chopped
2 Tablespoons chopped black olives
1 Tablespoon balsamic vinegar
1 Tablespoon tamari
3 Tablespoons nutritional yeast
¼ cup chopped fresh basil
dash hot pepper sauce, to taste

Sauce

2 tsp. canola oil
1/8 tsp. crushed red pepper
2 tsp hing
1 1/2 tablespoons unbleached flour
1 1/3 cups hot vegetable broth
1/3 cup almond milk
1/2 cup nutritional yeast
1 teaspoon Bragg Liquid Aminos
1 teaspoon dried chives

Directions:

Preheat oven to 425°. Bake potatoes on middle rack 1 hour or until fork-tender.
Filling: Heat oil in a 10” frying pan, 1 minute. Add hing, bell pepper, and celery, 3 minutes. Add tomatoes and olives. Cook mixture 5 minutes, stirring frequently. Add remaining ingredients lower heat to simmer and cover until ready to assemble.

Cajun Sauce: Heat oil, crushed pepper and hing in a saucepan, over medium heat for 2 minutes. Add flour and cook while stirring until beginning to brown, about 2 minutes. Stir in the broth add when thickening add the almond milk, yeast, Bragg Aminos, and chives. Reduce heat and simmer, stirring frequently.

Assembly: Cut an “X” into each potato when cool enough to handle, and press sides gently to open. Scoop out 1 tablespoon of pulp from each potato and add to stuffing mixture. Spoon stuffing into and over potatoes. Serve immediately.

Louisiana Stuffed Potatoes With Cajun ‘Cream’ Sauce
Nutrition analysis per serving: One stuffed potato with sauce
Protein 11g, Carbohydrate 64g, Fiber 8g, Fat 3g,
Cholesterol 0mg, Calcium 52mg, Sodium 390mg
Calories 320 from protein: 13%, from carbohydrate: 77%, from fat: 9%

This meal will dirty up every pot and pan in your house, but it’s totally worth it. I insist that you make this at least once, and tell me what you think. 🙂

I will keep cooking and photographing what I make and hopefully I will find the time to post soon! Till then, haribol!

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Some Ekadasi food for thought

April 24, 2010 at 9:28 pm | Posted in Bhakti Yoga, ekadasi | Leave a comment
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Today is Ekadasi when Vaishnavas eat no grains or beans as sin hides in these foods on this day. I found some nice quotes in the Vedabase from Sri Chaitanya Mahaprabhu regarding Ekadasi that I wanted to share with you.

These quotes are from the Sri Chaitanya Caritamrta- Adi Lila 15.9

One day Sri Caitanya Mahäprabhu fell down at the feet of His mother and requested her to give Him one thing in charity.
Ädi 15.9

His mother replied, “My dear son, I will give You whatever You ask.” Then the Lord said, “My dear mother, please do not eat grains on the Ekadasi day.” Adi 15.10

PURPORT

From the very beginning of His childhood life Sri Caitanya Mahäprabhu introduced the system of observing a fast on the Ekadasi day. In the Bhakti-sandarbha, by Srila Jiva Gosvämi, there is a quotation from the Skanda Purana admonishing that a person who eats grains on Ekadasi becomes a murderer of his mother, father, brother and spiritual master, and even if he is elevated to a Vaikuntha planet, he falls down. On Ekadasi, everything is cooked for Vishnu, including regular grains and dhal, but it is enjoined that a Vaishnava should not even take vishnu-prasädam on Ekadasi. It is said that a Vaishnava does not accept anything eatable that is not offered to Lord Vishnu, but on Ekadasi a Vaishnava should not touch even mahä-prasädam offered to Vishnu, although such prasädam may be kept for being eaten the next day. It is strictly forbidden for one to accept any kind of grain on Ekadasi, even if it is offered to Lord Vishnu.

Mother Saci said, “You have spoken very nicely. I shall not eat grains on Ekadasi.” From that day, she began to observe fasting on Ekadasi. Adi 15.11

PURPORT

It is a prejudice among smärta-brahmanas that a widow must observe fasting on Ekadasi but a woman who is sa-dhava—who has her husband—should not. It appears that before Lord Caitanya’s request, Sacimata, being sa-dhava, was not observing Ekadasi. Sri Caitanya Mahäprabhu, however, introduced the system that a woman, even if not a widow, must observe the Ekadasi and must not touch any kind of grains, even those offered to the Deity of Vishnu.

Brunch fun!

February 9, 2010 at 9:42 pm | Posted in cooking, ekadasi, vegan | Leave a comment
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I love breakfast. I think I must post more breakfast food than anything else on this blog. I actually had a dream about waffles covered in powdered sugar last week so on my first day off with my fiance (Sunday) we had to make them. I am no good making waffles and pancakes without a recipe so Tota whipped up some yummy waffle mix that had some besan flour mixed in and I poured them into the waffle iron, voila!

Some other day last week that we had off together I made the Fritatta out of VWAV and followed the whole recipe this time as I actually had all the ingredients. Amazing! I made the Fritatta with sundried tomatoes and carrot sticks. Yum!!!!

Last Wednesday I made Chorizo Stuffed Bell Peppers with homemade Chorizo, also out of WVAW also for the first time followed to recipe as I have been trying to fill my spice cabinet with all requisite ingredients for her recipes and it came out the best ever. But, I am going to omit the sugar entirely next time I make it as it was a little sweet for my taste and I dont recall chorizo being sweet. Nonetheless I am hooked!

Happy I finally bought Bay Leafs and Fennel.

Today however is Ekadasi so no beans or grains will be eaten today. I fasted until noon and for lunch made baked crinkle cut fries (use natural ketchup such as Mur Glenn as it’s sweetened with Cane Sugar not Corn Syrup which is not Ekadasi friendly) and for dinner after work I will make brocolli boiled in Coconut Milk over Quinoa. It really is possible to be vegan on Ekadasi! It just takes a little ingenuity and research. Good websites to do recipe searches on are  http://www.recipezaar.com/ (sorry the insert link thingie isn’t working) and http://vegweb.com/

I am going to end this post with some pictures of the deities in the Spanish Fork Temple, recently featured as the cover article in Back To Godhead Magazine.

Breakfast for dinner and other exitement.

December 12, 2009 at 8:30 pm | Posted in cats, cooking, ekadasi, utah | Leave a comment
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Haribol!! It is so cold and snowy outside. I have been entertaining myself by watching the snow fall while I chant my rounds and boy is it coming down. My cats have been hibernating since it’s been snowing. They must sleep 15 hours a day now, like little bears. Only coming out to sleep and be petted.

When Lulu is not sleeping by the window on the couch she enjoys watching the snow fall.

A few nights ago I made breakfast for dinner: Tofu Rancheros with tomatillo salsa; Tofurky Sausages; and my fave frozen hash browns. Yum.

Last night was Ekadasi. That means no grains or beans but I didnt want anything with quinoa and I already ate a baked potato and steamed veggies for lunch. What to make?? I decided to make the Pumpkin Chipotle Soup recipe that I had cut out of Natural Health Magazine a year ago.  The end product was quite tasty and filling, but if you use this recipe I recommend doubling the amount of pumpkin puree as it was not thick, creamy, or pumpkiny. All we could taste was the chile so we decided to add another can of pumpkin and it fixed the problem.

Till next time stay warm and dry!

Ekadasi MoFo

October 29, 2009 at 5:31 pm | Posted in Bhakti Yoga, cooking, ekadasi, vegan mofo | 1 Comment
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mofo3Today is ekadasi, a day when devotees of Lord Krishna abstain from eating grains and beans as “sin personified” is said to be hiding in these foods. It is a day not to focus on pleasures of the body, but to focus on strengthening our relationship with Krishna. Today is also the first of the last 5 days of the holy month of Kartika. This is a great time to get those austerities and vows in if one did not take any vows or austerities or broke their vows during Kartika.

govardhan-sila2

THE ULTIMATE SUPERFOOD- AGAVEBALLS.

2 dl hasselnuts (or other nuts)
1 dl dried papaya (or any other fruits you might think)
2 dl dried dates, chopped fine
1 dl raisins
1/2 dl agave nectar
little rosewater (optional, I used a few drops of orange juice instead)

1 dl coconut flakes

Roast the nuts in 175 degrees Celsius for about 12-14 minutes.  Chop them into pieces. Mix with dried fruits, and add the honey. Turn into small balls and roll in coconut flakes.  Keep in the fridge until served.

Radha_Madhava mayapur

EKADASI CUPCAKES

2dl buckwheat flour*
2dl potato flour
2dl coconut flakes
a bit of cardamon
1 teaspoon of soda (bicarb)
4dl chopped, dried dates
2 bananas, squashed
1dl raw cane sugar (or such)
180gr melted margarine or 2dl of sunflowerseed oil (or such, not olive though)
3dl orange nectar/juice (apple and peach work nicely, too)

Mix all the dry ingredients.  Add the rest. Place the dough into cupcake molds. Bake in 240degrees Celsius for about 10-12 minutes.

These taste best right on the same day when made, so if you get by the mornings just bake these on the actual ekadasi. I’m working on the salty versions at the moment, but I don’t think they’d be hard to make either.

These recepies were submitted by Outi, a reader in Finland. Thank you Outi!!!

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