Kitchen of Love: ebook by Erwin

Kitchen of Love

A collection of divinely inspired vegetarian and vegan recipes, drawn from Italian, Indonesian, Indian, Mexican, English and Chinese cuisines.

divinely inspired

vegetarian cuisine

the A Culinary Journey into Heart of Devotional Yoga

“Essential and informative, ‘Kitchen of Love’ explains the true science of vegetarianism. More than a ‘diet’ or health regime, the meaning and value of vegetarianism is revealed within these pages. Vegetarianism, one of the four principles of freedom is eternally yours. Read and find out why.” — Chrissie Hynde Lead singer of ‘the Pretenders’ and animal lover

bhaktimedia.org

ISBN 978-90-817679-2-7

the A Culinary Journey into Heart of Devotional Yoga

kitchenoflove.com

divinely inspired

vegetarian cuisine

the A Culinary Journey into Heart of Devotional Yoga

KITCHEN OF LOVE is a collaborative book project compiled under the guidance and loving inspiration of our Gurudeva, Srila Bhaktivedanta Narayana Gosvami Maharaja, by Yasodanandan das (text), Bhanumati dasi (recipes) and Raghava Pandit das (www.robelings.com). There were many contributors to the completion of this book in the form of art, design, editing, advice, layout, proofreading, research, recipes, typing, and typesetting, including: Sriman Premananda Prabhu, Sripada Padmanabha Maharaja, Sripada Vaikhanas Maharaja, Sripada Bhagavat Maharaja, Sripada Nemi Maharaja, Srimati Syamarani didi, Sripada Tridandi Maharaja, Srimati Vaijayanti-mala dasi, Anupama dasi, Gokuldas das, Yasomatinandana das, Krishna-Priya dasi, Sarojini dasi, Nandasuta das, Tamal-Krishna ji, Kilimba dasi, Radhanath das, Shilpakarini dasi, HariPriya dasi & Anuradha dasi (NZ), Jayanti dasi & Mamata dasi, Sashikala dasi & Ananga Mohini dasi (NL), Damodar das (NL), Madhavananda das & Snigdha dasi, Bela dasi & Dhruva das (NZ), Premananda das (Italy), Andrius Valatka, Ananga Mohini dasi (UK), Sundar Gopal das & Mohini dasi, Sudevi dasi & Kishori-mohan das, Vishvambara das, Kamala dasi (UK), Ashta Sakhi dasi, Shyam das (UK), Radhakanta das (USA), Gopinath ji (NL), The Punja family, Damayanti dasi (AU), Chrissie Hynde (Krishnamayi), Vasanta das, Premanandi dasi (NL), Radha-Madhava das & Nagari dasi (NL), Nimai Caitanya das, Karla, Eva and Teresa ji, Vijay-Krishna, Sarasvati & the Kirtaniyas, Yadubar das & Nalini dasi, Acyuta Priya dasi, Premalata dasi (NL), Mamata dasi (NL), Tarun Krishna das, Jamuna Jivana das, Andros & Yamuna dasi, Yvonne & Becky, Kathrin, Mirna, Andrius & Greta, Media & Boris. Many thanks! Copyright © 2013 BhaktiMedia.org Some Rights Reserved. All quotes and excerpts by Srila Bhaktivedanta Narayana Gosvami Maharaja copyright © 2013 Gaudiya Vedanta Publications (GVP). Some Rights Reserved. www.mygvp.com Except where otherwise noted, content in this book is licensed under the Creative Commons Attribution - No Derivative Works 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/ bynd/3.0

what’s cooking? TABLE OF CONTENTS

Spices Drinks Salads Soups Sides Main Desserts

Artwork of Radha-Krishna on page 68/69 copyright © Syamarani dasi. Used with permission - www.bhaktiart.net Artwork of Swami BV Narayana on page 6 copyright © Vasanta dasa. Used with permission. Translations to verses from the Bhagavad-gita by A.C. Bhaktivedanta Swami Prabhupada © Bhaktivedanta Book Trust Intl. Used with permission. ISBN: 978-90-817679-2-7 Kitchen of Love may be purchased in bulk at special discounts for sales promotion, gifts, fund-raising, or educational purposes. For details, contact info@bhaktimedia.org Special thanks to Sjakie of sjakies.com, a fairtrade, feel good shop and a design-consulting studio located in Haarlem (Netherlands). Items Sjakie’s lent us to display the food & drinks on pages: 22, 26, 34, 38, 50, 52, 54, 74 & 96

8 18 30 36 48 80 104

his work has been inspired by my Guru, Tridandiswami Sri Srimad Bhaktivedanta Narayana

Maharaja. He is a master practitioner of bhakti-yoga, or “devotional love”. He lived a life of service from 1921-2010. He did not leave India until 1996 and then, during his last fourteen years, travelled the world thirty-one times and wrote over one hundred books. Throughout the book, I refer to him as “Gurudeva”. A guru is a person who takes his follower from the “gu”, that is the “darkness” to the “ru” which is the “light”. The “KITCHEN OF LOVE” has been developed by collaborating with many wonderful people across the world. Recipes have been sent in from around the world. I have interviewed at least thirty people. I am

“Love has nothing to take, but everything to give...”

so grateful for this collaboration and for the patience shown by so many as I asked endless questions. In the “Kitchen of Love” many cooks have “enhanced the broth” and not spoiled it! — Yasodanandan das

— Swami BV Narayana 4

DeDicateD to oUR Holy MaSteR who dedicated his life to spreading the sublime philosophy of Bhakti-Yoga, the devotional love of God, throughout the world.

The Principle of Love â&#x20AC;&#x153;The principle of love, the current of love does not consider any obstacles on the way. It crosses all rules and regulations, and there is no principle of religion that controls it. It has its own law and tradition. The heart and theme of love is that one who loves will always be very careful about the desires of his lover. He will not impose his desires on his lover, but will instead minutely observe what his worshipable deity wants...â&#x20AC;?

Sri Srimad Bhaktivedanta

Narayana Gosvami Maharaja

PureBhakti.com 6

Spices

]and special ingredients[ MOST OF THESE ITEMS MAY BE FOUND IN YOUR LOCAL ASIAN OR SPECIALTY HEALTH FOOD STORES

of sugar. It’s chocolate in its purest form and naturally bitter so these are good for sprinkling on already sweet desserts, ice creams and cakes. Cacao contains antioxidants, which can help prevent disease. CARDAMOM: Also known as “elaichi”, cardamom is a very important spice in both sweet and savoury Indian cooking. The round, black seeds can be bought dried in pale green pods, shelled or ground. Cardamom imparts an aromatic flavor that goes well in hot drinks, baking, desserts and pulao rice and is often included in garam masala, the famous Indian spice blend. CHIA SEEDS: These small, greyish-coloured seeds from Central America are little powerhouses of concentrated protein, minerals and omega 3 oils. They are rich in essential fatty acids and protein. Their gelatinous quality when ground and soaked lends itself to use as a binding agent in baking and a great addition to fruit smoothies and desserts. CHINESE FIVE SPICE: A mixture of five spices (anise, cinnamon, clove, fennel and pepper) used primarily in Chinese cuisine.

ACAI POWDER: This powder is made from dried acai berries, the fruits of a South American palm tree, which are exceptionally high in antioxidants. AGAVE NECTAR: From the agave plant, this natural sweetener is 1.4 to 1.6 times sweeter than sugar. Often substituted for sugar recipes, also for the vegan alternative to honey in cooking. Because it dissolves quickly, it can be used as a sweetener for cold beverages. ASAFOETIDA (HING): Dried gum from the root of the ferula plant. It is pungent and often used in cooking to replace onions and garlic. Medicinally, used as a digestive aid. Available as pure gum (very potent) or as compound hing (the yellow powder). We use the compound and brand ‘Vandevi’. If using the pure form, reduce the quantities by 3/4. Add spice toward end of recipes as not to burn. BESAN FLOUR: Also known as gram flour or chickpea flour is made from hulled chickpeas, or chana dal. It has a slightly nutty flavor and earthy aroma. The high-protein content makes it ideal for the large vegetarian population in India. Used as a thickener in curries, to make fritters (pakoras), savory pancakes called pudla or quiche. BRAGG’S LIQUID AMINOS: This is a non-fermented alternative to soy sauce also made by Marigold. It has a slightly milder but smokier taste than most regular soy and tamari sauces and can be used as a stock ingredient, a condiment. BUCKWHEAT: Buckwheat comes from a plant of the rhubarb family and is technically a fruit rather than a grain. It is gluten free and said to be good for balancing blood sugar levels. It is a good-quality source of protein, iron and zinc and comes as whole roasted or unroasted grains, flour or noodles. CACAO NIBS: These are raw crushed cocoa beans, without the addition

COCONUT OIL: This oil, popular for its health benefits, has a high smoke point and is therefore safe to use at high temperatures such as for frying. It is solid at room temperature but readily melts into liquid form for use in recipes. It has a slight coconut flavour. Extra-virgin organic coconut oil is best. CURRY LEAVES: Used throughout India to flavour dals and curries. Medicinally prevents diseases and obesity. The dried leaves are not as strong as the fresh leaves. FLAX SEED: Also known as linseed, it is rich in vitamins, minerals, antioxidants and omega 3 fatty acids as well as being high in fibre. The golden type rather than brown is most often used as the shell is softer. Flax is very popular in healthy baking, whole or ground and 1 tablespoon of ground flax whisked with 3 tablespoons of water can be used as the equivalent of one egg to bind cakes, veggie burgers and nut roasts. FOUR GREENS: An organic powder made of algae chlorella and spirulina, and grains barley grass and wheat grass. It is used as a food supplement or addition to smoothies and juices. GARAM MASALA: An Indian blend of ground spices including: pepper, cloves, cinnamon, cumin and cardamom. GHEE: Clarified butter is the pure butter fat with out the milk solids. It has a high smoke point, meaning that it can withstand high temperatures without becoming harmful to health, and has a unique sweet flavor. GINGER: This is one of the most well known spices. Ginger is the root of the tropical ginger plant, zingiber officianalis, and imparts a warm spicy flavor. It is used grated fresh in curries, marinades and stir-fries or dried as a yellowish-brown powder in sweet baking. Ginger is also an effective natural remedy for colds and digestive problems.

HEMP SEEDS: Hemp seeds are small and round and in their natural form come in a very hard shell. They are best bought as “shelled hemp seed”. Earthy-tasting hemp seeds contain healthy omega oils and protein and are great in smoothies, shakes, veggie-burgers and baking. KALE: A leafy green vegetable from the brassica family, from which all types of cabbage are descended. It is high in many vitamins and minerals and is one of the most health-promoting vegetables you can eat. The different types of kale, curly, red, green and very dark green can be juiced raw, cooked or dehydrated and flavoured to make “kale chips.” KARELA: Also known as “bitter melon”, this Indian vegetable that looks like a warty dark green cucumber is available fresh or frozen from Asian groceries. It tastes very bitter, and its juice can be used in natural treatments for diabetes. It is often eaten sliced and fried with cubes of potato at the start of a meal to stimulate digestion. MUNG DAL: Protein-rich dried and split mung beans are used in Indian cuisine mainly as dal, a soup-like dish. Two kinds include the whole mung beans or quicker-cooking yellow split mung dal. PANCH PURAN / PHORAN: A Bengali mixture of five whole spices often used to flavour dals and vegetable stews (“shukta”). The name literally means “Five Spices”. The spices are: fenugreek, nigella (black cumin/ kalonji), cumin, black mustard and fennel. PANEER: This fresh curd cheese is the Indian equivalent to Tofu. It is made by adding a curdling agent (lemon juice or citric acid) to boiling milk, so that the solids and whey separate. To make, heat 2 liters of milk, add 3 tbsp lemon juice at boiling point, drain and press using a very fine colander or cheese- cloth. Makes 1 1/2 cups paneer. You can buy ready made. QUINOA: Originally from South America, not strictly a grain as it does not belong to the grass family, but can be treated as one in cooking. It is an excellent source of protein, magnesium, phosphorous and iron, and is also gluten-free. SAMBHAR: South Indian spicy gravy with dal, or the spice mixture (masala) that goes in it. The spices are usually: cumin, coriander, fenugreek, curry leaves, asafoetida, turmeric, mustard seeds, dried chili and black pepper, with ground dal. TEMPEH: Firm in texture and earthy flavors, a whole soybean product originating from Indonesia. Tempeh’s fermentation process and its retention of the whole bean give it a high content of protein, dietary fiber and vitamins. TOOR DAL: Also called yellow pigeon peas in Indian stores, is available oily or unoiled. Like all dals, it is a hulled and split pulse. Toor dal is an essential ingredient in South Indian sambhar (see above). TURMERIC (HALDI): Yellow powder dried from a pungent-bitter, slight astringent root and one of the most important Ayurvedic spices. It helps digest proteins, is anti-bacterial, anti-tumor, anti-viral, anti-inflammatory, anti-Alzheimer, anti-cancer and an antioxidant.

How to use

Measurements As this is a collaborative book project, different cooks have shared their recipes. Most of them cook with their ‘heart and feeling’ rather than using ‘exact’ measurements. The recipes in this book were prepared using the British and American cooking measurements. You will see the American standard converted into metric weights and volume. All conversions are approximate and most have been rounded up or down to the nearest whole number. Small volumes (3 tablespoons and under) such as salt, herbs, spices, baking powder, etc. were converted into milliliters rather than grams. The cup converts to 240 milliliters for liquids. The cup converts to ounces or grams for non-liquids. The tablespoon converts to 15 ml. The teaspoon converts to 5 ml.

The abbreviations in the recipes are as follows: -

Tablespoon: tbsp Teaspoon: tsp Pounds: lb Ounces: oz Kilogram: kg Grams: g Liters: l Milliliters: ml Fahrenheit: °F Celsius: °C

Learn more on www.kitchenoflove.com 11

On the other hand, as my spiritual journey involved such an intimate introduction to God, it would strip the book of meaning if I did not refer to Him. For the reader’s convenience, therefore, a short explanation of the treasure that is ancient India’s conception of God

elcome to the “Kitchen of Love”. This cookbook works on two levels. First, it includes delicious vegetarian recipes.

is provided below.

God, The Vedas & Love

Every recipe has been designed

One of the obstacles to learning a language at school is that the

for maximum taste and is accompanied by photographs to provide

experience is disconnected from the cultural source. When I learned

inspiration. Second, the book is interspersed with quotes and stories

French at school I never went beyond formulating my words in

of my spiritual experiences. This is why it is called “Kitchen of Love”. In

English, translating in my head and then speaking French. It was only

India, the preparation of food plays an intrinsic role in the expression

when I lived in France, shopped in their markets and dined with my

and development of the individual’s spirituality. I have found this very

local hosts daily that the language made sense and I started to think

attractive which is why I am sharing it with you.

and feel in French. This disconnect can also be felt when trying to impart my spiritual

The spiritual path I have taken is known as bhakti-yoga, or the

experiences of “God” in India. Although my first trip to India in 1996

path of “devotional love”. I am aware that, in today’s world, “God”

was only an eleven-day immersion, it was so profound that my whole

and “religion” are sensitive words. Fundamentalism, terrorism, a his-

conception and cultural context for God shifted just as my thinking in

tory of wars and horrendous repression as well as a lack of respect

French did many years previously.

of women’s rights have all made us, rightly, very wary. I do not seek to convince anyone that this concept of God is right

The Indian conception of God rests upon a vast body of ancient knowledge, both written and orally passed down the generations.

or wrong, better or worse, or that He even exists. I just happened

These are known as the Vedas and the ancient Indian civilisation is

to stumble, “Forest Gump” style, across an ancient spiritual method

known as the “Vedic” civilisation. Today’s scholars estimate the dawn

I wasn’t even looking for. And, over many years it has provided

of this era to be between 3,500 and 5,000 years ago. Practitioners

me with experiences of love, depth and richness for which I am

consider its glory has been extant since the beginning of time. Their

profoundly grateful. I remember when I was seven years old how

deepest understanding of God, passed down, generation after

enthusiastic I was to learn something new. The natural response was

generation, is extraordinary.

to share this experience with someone else. This is the quality of raw human enthusiasm. This is the spirit of the book. On the one hand, I do not wish to impose any ideas onto anyone.

In this world, we often talk about “falling in love”. Entire movie industries have been built upon this emotion. When we fall in love, each person wants to do anything for the other. True love involves

I want to share with the mood of the innocent child who has learned

always wanting to sacrifice for the other. My pleasure is derived from

something new and desires to reach out and connect with people.

pleasing my beloved. After a period of time, this “in love” feeling can

A child like this has no agenda and no plan. The child wants to

wane if we revert to selfish behaviour. Perhaps the highest love on

play, share and have fun with other children. Therefore, this book is

Earth is that of a mother to her child.

presented as a spiritual experience and not a religious presentation. 12

It is the ultimate in unconditional love. 13

These examples of material love depend upon there being a lover and a beloved. When I arrived in India, what struck me was that their culture recognised a deeply personal relationship with God. I felt that I could be His beloved, in a purely pristine way, and that I could get to know Him in an intimate way. I was born a Jew and was educated at Christian schools. Although I never subscribed to the image, God was always portrayed to me in vague terms as an old gentleman with a beard in the sky. I never understood Whom I was supposed to be worshipping. In India, the old culture gives the aspiring lover of God a very colourful, fun, playful and varied description of God, His friends and associates and all His pastimes. I would ride on a rickshaw early in the morning and come across another rickshaw with ten gorgeous little Indian children on their way to school, all neat in their school uniforms. Arms aloft I would cry out “Krishna!” or “Jai Krishna!” or “Jai Radhe!”. “Jai” means “glory to” and “Krishna” is the masculine aspect of the Supreme Personality of Godhead. “Radha” is the feminine. Even though I am a stranger and a foreign one, ten ecstatic little voices would respond to me in unison. Throughout the book, therefore, I refer to God as either “God”, “Krishna”, “Radha”, “RadhaKrishna” or “the Supreme Personality of Godhead.” During the day, through one happenstance encounter or another, I was served food first offered to Krishna, with love and devotion and with no desire to convert me to anything. This is the cultural context for my experience of God, or Krishna, in India, and it was most often expressed through eating with the locals. It is this journey, connected to an ancient civilisation 5,000 years ago and passed down through great sages down the millenia, that I am grateful to be able to share with you now. I hope that you experience this access not only through these words, but also the colours, smells and taste of

the Divine couple

the recipes included herein.

“every time we eat we can become ever evolving, heart softening conscious

t is not just milk that sustains us when we are babies

beings of ripening love.”

and we cry for our mothers. It is love. When we strip life back, when we look beyond the world of status, money, others’ perceptions and the infinite variety of distractions

available to us, I always come back to love and affection. It is love that

we feel truly cherished by God, without the subtle or gross coercion

makes the difference. It is love that makes it worth being alive.

of society, then we can walk around complete, full, without the need

However, the world does not always seem constructed to get this

to be constantly distracted. This book shares experiences as to how

best side of me – the feeling, devoted, conscious person. Do you of-

a few simple changes to the way we take our meals can impact this

ten feel short of time? Sometimes, I notice it is 11 o’clock at night and I

process in a profoundly spiritually positive way.

cannot remember what I did that day because it all moved with such

For most of my life I have wanted to understand some fundamen-

a pace, in a kind of blur of actions and obligations. Where was “I” in

tal questions. How do we truly relate to each other? How do we relate

all of that? Do you feel that your experiences, your “transactions” with

to animals? How do we relate to God? How do we relate to Nature

other people, can sometimes be shallow and lacking in intimacy or

and what is the significance of all these things we have like houses

emotional nourishment?

and cars?

I went to a detox centre last year. It was in Turkey. Every day I

When travelling to India for the first time in 1996, I discovered how

walked down to the beach past a shop displaying a bounty of suc-

practitioners of bhakti-yoga (devotional love) find a deep connection

culent, in-season, fruits. However, as I was “detoxing”, I was not eat-

with the Supreme Lord by preparing their food in a sacred way, full of

ing. So, every day I would approach the shop owner. He was old and

gratitude and offering it to Him first. While this made the preparation

each day of his life seemed etched onto his face like an old tree trunk.

and eating of food a profound and more poignant experience, it did

He usually sat on a wooden chair with a cigarette in one hand and a

not mean it had to take any longer. I experienced ten thousand people

stick in the other. We spoke not of word of each other’s language. But

being served such special food known as “prasadam” very efficiently.

somehow we laughed, and counted down the end of my fast when

And I noticed how this experience deepened a sense of unity amongst

I could buy his wonderful produce. He gesticulated that we should

thousands of people, many of whom did not know each other. It en-

arm wrestle each other. I felt nourished. I had time. Each moment had

riched individuals’ relationships with themselves and with the Lord of

value.

all worlds. In this book, I would like to share this principle of devotion

This book is about my experiences bringing a deep sense of pres-

with you. If you choose to practise this sacred food preparation and it

ence into the day’s moments, cherishing life and each other. It is about

works for you, it can add to your daily experiences. It brings a sense of

how we can pour love into food and food into love. It is how every

increased connection with that Supreme Personality and with yourself

time we eat we can become ever-evolving, heart-softening conscious

in a very intimate and relaxed manner. I liked this because this sacred

beings of ripening tenderness.

way of preparing food gave me a way of communicating with Him

However, this journey goes deeper. It goes to the very source of

without the need to join any religious organisation.

all amour—the amour of the Supreme Personality of Godhead. When

Vijay’s Purple Smoothie SERVES: 2 PREP & BLEND: 10 MINUTES handful of blueberries handful of blackberries small handful of raw almonds 1 apple, 1 orange small piece ginger, 4 pitted dates 1 tbsp chia seeds 1 tsp super-green or four-green powder water to taste if thinner consistency wanted

1. Cut fruit and put in blender with the rest of the ingredients and blend until desired consistency. * If you do not have a strong blender, soak the almonds for at least of 30 minutes before blending. by Vijay-Krishna das kirtaniyas.com 18

“Always be engaged in Kirtan” 19

Citrus Immune Booster SERVES: 2-4 PREP & POUR: 10 MINUTES 1 grapefruit / 3 oranges 1 lemon / 1 lime / 2 apples Juice or blend the fruits â&#x20AC;&#x201C; If using a citrus juicer, cut citrus fruits in half to juice them. If using a juicing machine, peel the citrus fruits (leave the skin on the apples) and feed the segments through a juicing machine. You may also put the peeled citrus fruits with the apples in a blender for a smoothie.

DAMAYANTI DASI

Chai Tea

with Red-bush SERVES: 2 PREP & COOK TIME: 10-15 MINUTES 2 red-bush teabags (caffeine-free) 240 ml (1 cup) water 360 ml (1 Â˝ cup) milk or dairy alternative 2-3 cloves 1 star anise 1 cinnamon stick a dash of ground cinnamon 2 pinches of black pepper or 2-3 peppercorns 1 Â˝ tsp ground cardamom sweetener to taste 1. Put the water, teabags and spices in a small saucepan and bring to a boil. 2. Add the milk & sweetener and let simmer for a minimum of 5 minutes. 3. Strain and serve piping hot.

Inspired by Sarojini dasi

theyogivegetarian.blogspot.co.uk 22

Wild Berry Cooler SERVES: 2-4 PREP & POUR: 5 MINUTES 480 ml (2 cups) sparkling lemonade 400 g (14 oz) strawberries a handful of blueberries a handful of raspberries a dash of honey or agave nectar 10 mint leaves 1. Put all ingredients in blender for about 30 seconds or until smooth. 2. Pour in glasses and garnish with a mint leaf. TIP: You can add a few ice cubes or use frozen berries.

Inspired by Bhanu & friends

Fresh Lemon & Mint Tea SERVES: 2 PREP & HEAT TIME: 5 MINUTES

4-6 sprigs of mint leaves 1 lemon cut into wedges agave nectar or honey to taste 1. Boil water and pour in a cup. 2. Put 2-3 sprigs of mint leaves, lemon and sweetener to taste.

Raghavaâ&#x20AC;&#x2122;s Power Smoothie SERVES: 3-4 PREP & BLEND TIME: 5 MINUTES

480 ml (2 cups) soy or almond milk 2 bananas, 1 apple small handful of raw cashews* small handful of raw almonds* 1 tsp cacao nibs 1 tsp maca powder 1 tsp chia seeds 1 tsp hemp seeds 1. Cut fruit and put all ingredients in a blender and blend away until desired consistency.

* If you do not have a strong blender, soak the cashews and almonds for a min of 30 minutes before blending.

Serving size: 4 Prep & cook time: 15-20 min Salad 100 g (3.5 oz) mixed lettuce leaves, mostly rucola 350 g (12 oz) Brussel sprouts 115 g (4 oz) pecans 30 g (Âź cup) dried cranberries Dressing 3 tbsp mustard 3 tbsp olive oil 3 tbsp maple syrup salt & pepper to taste

Brussel Sprouts,

1. Clean and trim Brussel sprouts and cook in water until slightly soft. 2. Mix dressing ingredients together and put aside. 3. Rinse and dry lettuce leaves and put in salad bowl. 4. Dry pan-roast pecans until slightly toasted then add cranberries to pan and remove from heat while stirring together for a few moments. 5. Add all salad ingredients together then drizzle dressing over salad in desired amounts.

Cranberry, Pecan and Mixed Leaf Salad

TIP: Roast pumpkin or butternut squash pieces to add to the salad. Any leftover dressing will hold in the fridge for several days.

with a mustard maple dressing

Spicy Mango & Beansprout Salad Serves: 4 Prep & cook time: 15 min Salad bunch of chopped coriander 250 g (8.8 oz) beansprouts 75 g (3 oz) cashew nuts 1-2 tbsp honey or agave nectar 1 ripe mango Julienned sliced 1 fresh red chili seeded and thinly sliced Dressing 1 tbsp oil (olive or other) 1 tbsp soy sauce Â˝ tsp sesame oil fresh lemon or lime juice

VARIATION TIP: You can add Julienned slices of sweet long red peppers or cucumbers. 32

1. Slice mango and chili and put in a bowl with washed sprouts. 2. Mix oil, soy sauce and sesame oil in a cup and put aside to dress salad. 3. Dry pan-roast cashew nuts until slightly toasted and take off of the heat. 4. Drizzle honey over them until fully coated and sticky. Fold in with mango and sprouts and drizzle the dressing over salad with chopped coriander. Squeeze a little lemon or lime juice on top.

Beet & Apple Salad Serves: 4 Prep & assembling time: 10 min 2 raw red beets, peeled and grated 1 apple, peeled and grated small handful of sunflower seeds handful organic raisins 2 tbsp olive or flaxseed oil 1 tbsp tamari or soy sauce 1 tbsp lemon juice 1. Mix all ingredients well together. BY PREMALATA DEVI DASI

SERVES: 4-6 PREP & COOKING: 30-40 MIN

Pumpkin & Sweet Potato Soup with Ginger

1.25 kg (2.75 lb) pumpkin or butternut squash, peeled and chopped 425 g (15 oz) orange sweet potato, peeled and chopped 1080 ml (4 ¼ cups) vegetable stock (enough to cover the vegetables) 1 bunch coriander (stems roughly chopped, leaves left whole for garnish) 4 cm (1 ½ inch) piece grated ginger a pinch of asafoetida 1 tbsp olive oil tamari (or soy sauce) to taste salt & pepper to taste coconut milk to garnish 1. Heat olive oil in a soup pan. Add ginger, asafoetida and coriander stems and then sauté gently over low heat for a few minutes. 2. Add pumpkin, sweet potato and vegetable stock. Cover and cook over medium heat for 20-25 minutes or until vegetables are soft. 3. Cool the soup slightly and then transfer to a blender and puree with tamari, salt & pepper and some coriander leaves until smooth. 3. Return puree to soup pan and reheat. When serving, garnish with coriander leaves and drizzle with a little coconut milk. by Damayanti dasi

Caribbean Bean Soup Serving size: 4 Prep & cook time: 40 min 2 x 400 g cans (2 x 14 oz) brown beans 1 red & 1 green bell pepper cubed ½ a roasted bell pepper from a jar cut in small pieces, 3 medium tomatoes cubed 2-3 tbsp oil or ghee, 1 tbsp freshly grated ginger 1 tsp minced hot pepper of choice (optional) 1 tsp asafoetida, 1 small tin, 70 g (2.5 oz) tomato paste, 1 tsp sugar 960 ml (4 cups) water (more or less for desired thickness) ¼ tsp nutmeg powder, a dash of all spice powder ½ tsp butter, sea salt & black pepper to taste 1. Heat the oil or ghee in a soup pan on a medium heat, then add bell peppers and fry until slightly charred. 2. Add ginger, asafoetida and hot pepper stirring for 30 seconds as it sizzles. Stir in tomato paste and sugar then add water. 3. Add roasted bell pepper, tomatoes, nutmeg, all spice, butter, black pepper, salt and stir well. Bring the soup down to a simmer and let cook for 15 minutes. TIP: Serve with basmati rice. You can add fried tofu or paneer to this soup. Inspired by Raghava Pandit das & Mamata dasi 38

Sambhar Dal ServeS: 4-6 PreP & cooking time: 40 min 175 g (1 cup) Toor dal (split red gram/pigeon pea) 1920 ml (8 cups) water 450 g (3 cups) assorted green bell pepper, sweet potato & cauliflower cubed 2 medium tomatoes 1 ½ tbsp coconut oil 2 tsp cumin seeds 1 ½ tsp black mustard seeds 1 fresh green chili seeded and minced 1 tbsp curry leaves 2 tbsp freshly grated ginger 1 ½ tsp asafoetida 1 tsp turmeric 2 tbsp sambhar masala ½ cup dried grated coconut 1 tbsp tamarind paste 1 tbsp salt (or to taste)

1. Rinse beans until water runs clear. 2. Bring beans and water to a boil then bring heat to medium-low, keeping a soft rolling boil, until beans begin to breakdown and become soft (15 minutes). 3. Stir occasionally, watch for and remove the froth from the top of the boiling water then add turmeric. 4. Once soft, add potato, bell pepper and cauliflower and raise heat until boils again, cook for a few minutes and bring heat to medium-low. 5. Put coconut oil in small saucepan on medium-high heat until hot. Add mustard and cumin seeds until they start to sizzle and pop then add curry leaves stirring until fragrant. Turn down heat slightly, add ginger and green chili, let sizzle again and add asafoetida, stirring for several seconds then add grated coconut. 6. Stir this spice mixture into the dal along with salt, tomatoes and simmer. 7. Add Sambhar masala and tamarind paste, stir and cover with a lid. 8. Chop fresh coriander and stir into the soup just before serving with basmati rice.

THANKS TO SWAMI BV VAIKHANAS

Brown Lentil & Veggie Soup

190 g (1 cup) brown lentils 1440 ml (6 cups) 150 g (1 cup) cubed potatoes 115 g (1 cup) celery diced with leaves 2 big handfuls fresh spinach or kale ½ roasted red pepper Julienne cut 3 tbsp olive oil 1 tsp asafoetida ½ tsp black pepper 1 tbsp coriander powder 1 tsp cumin powder 2 tbsp fresh lemon juice 7 g (¼ cup) minced parsley leaves 7 g (¼ cup) minced coriander leaves 1 ½ tsp salt or to taste 1. Bring water and lentils to a boil in a big soup pan and then simmer for about 15 minutes or until they start to break. 2. Warm oil in a medium saucepan over medium heat, put in potatoes with asafoetida and black pepper. Stir-fry for 2-3 minutes add celery and fry for another 1 minute then add this mix to the simmering lentils. 3. Cook the soup for 15 minutes more or until the potatoes and lentils become soft. 4. Add spinach or kale, roasted pepper, coriander, cumin, lemon juice and cook for another 5-10 minutes. 5. Add parsley, coriander and salt.

Serve with rice or toasted rustic bread.

TIMELESS WISDOM FROM THE

In the Bhagavad-gita (9.26) Shri Krishna says:

Green Mung Dal with Veggies

200g (1 cup) whole mung dal 1920 ml (8 cups) water 2 tsp salt 2 bay leaves 1 cinnamon stick 1 tsp turmeric 450 g (3 cups) assorted vegetables, washed and cubed (cauliflower, sweet potato, pumpkin, zucchini, green beans, tomatoes) 2 tbsp ghee or oil 1Â˝ tsp cumin seeds 1 tsp black mustard seeds 2 tsp panch puran 1 green chili, seeded and minced 1 tbsp freshly grated ginger 1 tsp asafoetida 2 tbsp chopped fresh coriander leaves 2 lemons, washed and cut into 8 wedges each

1. Combine the water, salt, bay leaves, turmeric and cinnamon stick in a heavy bottom soup pan and bring to a boil. Rinse the dal and then put into the boiling water. 2. When the water the water comes to a second boil, partially cover the pot, lower to a medium heat, and cook for about 20 minutes until dal grains are tender. Remove froth that collects at the top. Drop in the cut vegetables (add tomatoes later, at time of adding seasoning); continue cooking until vegetables are tender. 3. Put ghee or oil in small saucepan on medium-high heat until hot. Add mustard seeds, cumin seeds and panch puran until they sizzle and pop. Turn down heat slightly; add grated ginger, chili and asafoetida stirring for several seconds. 4. Pour the spice mixture, tomatoes, coriander leaves and the juice of two lemon wedges into the dal. Cover the pot and allow the seasoning to blend into the dal for 5 minutes. TIP: Add fried paneer to the dal just before serving with basmati rice & lemon wedges. Inspired by Anupama dasi and Sudevi dasi

Amazing Asparagus 500 g (1 lb) asparagus 2 tbsp olive oil 1 tbsp soy sauce 1 tbsp mustard a dash of agave or honey salt & pepper to taste 1. Heat broiler. 2. Clean and trim asparagus. 3. Wisk together ingredients and toss in asparagus. 4. Arrange in a single layer on baking sheet, rotate after a few minutes and broil until tender and a bit charred, 6 to 10 minutes.

Spring Rolls

1. Heat 2 tbsp oil in pan, add ginger, add crumbled tofu. 2. Sauté/stir fry for 30 seconds then add the cabbage and sweet red pepper and sauté for 1 minute. 3. Add the beansprouts, soy sauce, salt and pepper and sauté for 30 seconds. Note: Do not overcook as it will be wrapped and fried in the pastry. 4. Let mixture cool for 10 minutes. If it is too hot, the pastry will break easily. 5. Mix cornstarch and water together to form a paste for sealing the pastry. 6. Separate pastry and put 1 tbsp of mixture in one corner and wrap as tightly as possible. Use cornstarch paste to seal the corner with your fingers. If it is loose, the oil will go inside and the spring roll will fall apart easily and won’t be crispy. Fry in hot oil until golden brown.

TIP: Serve with soy sauce, spring roll sauce or peanut sauce.

BY ANUPAMA DASI 50

200g (1 cup) crumbled tofu 200 g (3 cups) shredded cabbage 100 g (2 cups) bean sprouts 1 sweet red pepper sliced thinly 2 tbsp oil, 1 tbsp grated ginger 1 tbsp soy sauce, salt & pepper to taste oil for frying, spring roll pastry sheets 2 tbsp cornstarch, 2 tbsp water

Wild Rice with Pomegranate & Almonds 1. Bring rice and water to a boil with mixed herbs and then simmer for about 30 – 40 minutes or until done (slightly al-dente), then remove from heat and put in large wide-bottomed bowl to cool down. 2. While rice is cooking, dry pan-roast almonds until slightly browned and let cool. 3. Toss rice with almonds, pomegranate olive oil, lemon, honey or agave, minced parsley and salt & pepper to taste. TIP: This dish can be served warm or cooled as a rice salad.

225 g (1½ cups) wild-rice mix* 720 ml (3 cups) water 1 tsp salt (or to taste) 1 ½ tbsp mixed Mediterranean herbs 75 g (½ cup) pomegranate arils (kernels/seeds) 115 g (¾ cup) dry pan-roasted halved almonds 1 ½ tbsp olive oil 10 g (⅓ cup) freshly minced parsley 1 tsp freshly squeezed lemon a slight drizzle of honey or agave pepper to taste * Wild-rice mix includes: silver, red and black rice in this recipe.

Fried Karela (bitter-melon) 2 small karela or 1 big one 1 tsp of cumin seeds 1 tsp salt 3 tsp olive oil 1½ tsp turmeric

1. Cut the karela into rings of 1 ½ cm (½ inch). 2. Boil cut pieces in water with 1 tsp turmeric in it until it becomes a little soft. 3. Remove and drain the karela and put aside. 4. Heat oil in a frying pan until oil is hot then add cumin seeds, stir-fry for 1 minute and lower the heat. 5. Add rest of turmeric then place karela pieces in the oil and stir fry both sides until brown and crispy then add salt.

NOTE: There are 2 types of karela, the long ones and the small ones - Srila Gurudeva’s favorite. Serve with a subji and basmati rice.

by Ananga-Mohini dasi & Sashikala dasi 54

Rosemary, Lemon Salted,

String Potato Fries 800 g (1 Âž lb) Julienned potatoes a few sprigs of rosemary zest of 1 lemon, 3 tbsp sea salt oil for frying 1. Grind the salt and lemon zest in a mortar and pestle until super fine. 2. Julienne cut potatoes with the skin on and pat dry. 3. Heat oil in a sturdy pan until it reaches 175Â°C (350Â°F) and maintain this temperature. 4. Fry potatoes in small batches for 1-2 minutes or until golden brown. 5. Add the rosemary for 10-20 seconds. 6. Remove potatoes and rosemary from oil with and put on paper-towels to soak up the oil. 7. Sprinkle the lemon salt over the potatoes and serve hot.

TIP: Cut the time in half by using a Julienne slicer or mandolin. Serve with quinoa burgers.

Chickpeas in A Coconut Curry 2 x 400 g tin (2 x 14 oz tin) cooked, drained chickpeas, 200 ml (7 oz) coconut milk 1 ½ - 2 tbsp coconut oil, 1 tsp cumin seeds ½ tsp dark mustard seeds, a small handful of dried curry leaves, 1 green chili, seeded and minced, 1 tbsp freshly grated ginger ½ tsp asafoetida, 1 tbsp curry powder ¼ tsp turmeric, salt to taste 1. Heat coconut oil, in wide and heavy bottom pot over medium heat. Add mustard and cumin seeds until they start to sizzle and pop. 2. Turn heat down slightly, add curry leaves and let sizzle until fragrant. 3. Add ginger and chili, stir-fry for 15 seconds, add asafoetida stirring for a several seconds and then add chickpeas and let cook for 3 minutes. 4. Add curry powder, turmeric and then coconut milk and cook for 5 minutes. Add salt and serve. TIP: You can also add dried grated coconut to step #3 for an extra coconut flavor. Add fried paneer to make it a main dish. Serve with basmati rice & cut lime wedge.

By Bhanumati dasi 58

Spinach Puff Pastries 8 puff pastry sheets 190 g (5 oz / 1 ½ cups) thawed frozen spinach 60 gr (2.2 oz) crumbled feta pinch of asafoetida pinch of salt 6 tsp sesame seeds melted butter to brush on pastry

1. Separate pastry sheets and let thaw for 10 minutes. 2. Thaw frozen spinach and drain. 3. Preheat oven to 200°C (392°F). 4. Mix spinach, feta, asafoetida and salt in bowl then put a small spoonful onto a corner of the pastry sheet allowing enough room to fold over the other side to close and make a triangle. Brush the edges with melted butter and fold. Take a fork and press the sides down so that the edges are sealed. 5. Brush the triangle with butter and sprinkle with sesame seeds. 6. Bake on a parchment paper lined baking sheet for 20 minutes or until puffed and golden.

Inspired by Tarun Krishna das 60

Baked Kale Chips 55 g (2 oz) cleaned, bite size pieces of kale 1 tsp olive oil sprinkle of salt and pepper 1. Preheat oven to 180ºC (350ºF). 2. Cut kale leaves from the thick stems and cut into bite size pieces. Wash well and dry in a salad spinner or pat with paper towels until completely dry. 3. In a wide-mouth mixing bowl, toss kale with olive oil and sprinkle with salt & pepper. 4. Place on a parchment paper lined cookie sheet and bake for about 7 minutes then use a spatula to flip leaves and cook for another 7 minutes or until crisp. TIP: This is the base recipe but you can add any spices you desire. VARIATION 1: Add 1 tsp Bragg’s liquid aminos or soy sauce & 1 tbsp nutritional yeast (brewer’s yeast). VARIATION 2: Add 1 tsp lemon juice & 1 tsp paprika powder. With more ingredients you may need to cook longer.

Spicy Green Beans 350 g (12.5 oz) French green beans, bottomtrimmed 6 tomatoes cut in half and in thin long strips 1 tbsp sambal or 1 tsp red dried chili flakes 1 small tin, 70 g (2.5 oz) tomato paste 2 - 3 tbsp sweet soy sauce pinch of asafoetida 1 - 2 tbsp oil salt to taste 1. Heat oil in pan to medium heat. 2. Put sambal or chili in pan with asafoetida and green beans until a little browned. 3. Add tomatoes, paste, sweet soy sauce and salt.

TIP: Add or reduce sambal / chili depending on desired spice.

BY NAGARI DASI

Making the Offering Learn the art of sanctifying your food and turn an ordinary meal into a sacred offering of love and devotion. Even though it is the Supreme Lord of worlds and all beings who we are welcoming in to eat our offering, the mood is one of intimacy, sweetness and affection. After welcoming Gurudeva, I welcome Them and offer Them, in my mind, a beautiful seat. Often I will offer real flowers to Them. If flowers are not available, I do this in my mind. â&#x20AC;&#x153;Please accept this offering of love,â&#x20AC;? I pray. I then chant the names of Radha-Krishna:

Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare

Keep a separate plate and cup (for water), for RadhaKrishna. Once your food preparation has been completed, you can serve it using Their plate and cup. Just place Their plate and cup in front of Their picture (see next page). After a few minutes, you then transfer whatever was on Their plate back into the preparation pots. Now it is all prasadam! And you can serve this with joy to your family, guests or whomever you are serving prasadam to. I always remember that this is about love and affection. Stick with this simple process and have love in your heart, and you and those around you will benefit enormously. If you want to develop your offering rituals further with more intricacies and the original Sanskrit mantras, then please visit www.kitchenoflove.com.

www.bhaktiart.net

Steamed Yellow Coconut Rice 350 gr (2 cups) long grain jasmine rice 240 ml (1 cup) coconut milk 480 ml (2 cups) water 1 stem of lemon grass (bottom part crushed) 3 kaffir lime leaves (or juice of 1 lime) 1 tsp turmeric 2 Â˝ tsp salt 1. Combine all ingredients in a heavy saucepan. Boil rice on medium heat until all the water is absorbed. 2. Transfer the rice into a steamer. Steam rice for 10-15 minutes. 3. Alternatively you can cook the ingredients in a rice cooker.

TIP: Serve with spicy green beans.

by Anupama dasi

Frontier Frijoles - Black Beans 2 x 400 g tins (2 x 14 oz tins / 4 cups) cooked black beans 1 yellow & 1 green Julienne cut bell peppers 2 tomatoes chopped 1 tbsp oil, 1 tsp asafoetida 1 cup crumbled feta or grated fresh mozzarella, 1 cup chopped fresh coriander leaves, salt to taste 1. Julienne cut peppers and tomatoes. 2. Heat oil on medium heat in a pot and stir-fry peppers for a few minutes then add tomatoes & asafoetida. 3. Add beans with their juice, then stir and cook for 3 minutes. 4. Mix either in a blender or with a handheld soup mixer. 5. Sprinkle cheese and coriander over beans.

TIP: Add ground cumin at step 3 for another flavor. Serve with quesadillas, tortilla chips, sour cream and guacamole. BY YADUBAR DAS 72

Tomato Chutney

Ghobi Pakoras

700 g (1.5 lb) ripened tomatoes 3 tbsp ghee or oil ½ tsp asafoetida ½ tsp mustard seed ½ tsp ground cumin ½ green chili (or 1 red dried chili) seeded and finely chopped 1 small cinnamon stick (optional) 2 cloves (optional) 2 tsp salt (or to taste) 3 tbsp brown sugar

500 g (1.25 lb) cauliflower 75 g (¾ cup) besan (gram/chickpea) flour 40 g (¼ cup) plain flour 45 g (3 tbsp) rice flour 1 tbsp coriander powder 1 tsp baking powder ½ tsp turmeric ½ tsp asafoetida 175 – 240 ml (¾ – 1 cup) cold water 1 tsp salt ghee or oil for deep-frying

1. Boil tomatoes whole until skin wrinkles and cracks (5-10 min). Drain tomatoes, put aside. Once cooled, peel off the skins and mash. (Keep some of the stock for thinning later on if needed.) 2. Heat the ghee or oil on medium-high heat in deep pan, add mustard seeds until they sizzle and pop then add the asafoetida, cumin, chili and the tomato. 3. Add the cinnamon and the cloves. 4. Boil until it starts to thicken, about 10 minutes. 5. Season with salt, add sugar, stir and turn off the stove. 6. Before serving remove cinnamon stick and cloves to finish.

1. Combine all dry ingredients well, add half of the water and mix thoroughly with a whisk, removing all the lumps. 2. Gradually add the remaining water (not necessarily the rest) to form a smooth batter that will sufficiently coat vegetables while frying. 3. Let the batter sit while cutting up the cauliflower (cut into 20-30 bite size pieces). 4. Heat the ghee or oil on medium-high. Cook until golden brown, and then drain on a paper towel. 5. Serve with tomato chutney.

NOTE: For simpler chutney omit cinnamon stick and cloves. 74

BY ANUPAMA DASI

VRINDAVAN INVITES YOU Vrindavan is a place where one can still feel the redolents of the flute of Lord Krishna. It is only 15 kms away from Mathura, where Lord Krishna was born. Vrindavan is famous for numerous temples, both ancient and modern.

Fifteen thousand pilgrims call out simultaneously:

No-One Eats

Alone

Prasadam “ Mahaki Jaya! ” The Navadwip pilgrimage attracted in excess of fifteen thousand

ove is a verb. We feel it. It causes us to act,

people. It is an extraordinary spectacle. Everyday, three times a day,

to serve and to please the object of our love.

prasadam is prepared for everyone. The organiser of this prasadam

Pleasing our lover or loved one fills us with love.

is a wonderful monk named Premananda Prabhu. Prema is the high-

It makes us happy. When I love someone I am

est love in the universe, and ananda means bliss. This name nicely

happy to please that person even if that person does not know that I

describes how he prepares the prasadam for thousands every day.

was the one making the arrangement.

Under him there are young men and women helping, buying, cutting,

When I met Srila Gurudeva, he was seventy-six years old. He

stirring, preparing and serving. Some of the pots are larger than

had never left India; but, until his departure from the vision of this

Jacuzzis. When it is time to serve prasadam, we all gather in lines,

world, embarked on thirty-one world tours in fourteen years until

shoulder to shoulder, with one leaf plate each, waiting for one of the

2010. I remember when, aged eighty-eight, he was scheduled to

men to serve us one preparation after another. Someone will cry out

undertake a tour that would have challenged a thirty-year-old man.

“Maha-Prasadam ki” and all who have assembled will cry back “jai”

Srila Gurudeva’s utter devotion to Radha-Krishna inspired him to

which mean “victory or glories”. So, “All glories to Krishna prasadam”

perform extraordinary activities. He had heard that hundreds of

Fifteen thousand people are glorifying prasadam. This is the same

followers were waiting at a festival celebrating bhakti-yoga in Italy.

as glorifying the mercy of Radha-Krishna who are trying to make our

So strong and deep was his affection, so active was this principle of

spiritual evolution easier, as Their mercy melts our hearts through

love, that he eschewed any rest and flew from the USA to Italy within

prasadam.

twenty-four hours of the end of his American tour. He wanted us all

No-one eats alone. We are one family. We are brothers and

to experience this love. This is why he would encourage us to go on

sisters whether we are white, brown, black or yellow. We all share

two pilgrimages every year to holy places in India, one in Vrindavana

the same goal, which is to be recipients of mercy and to soften

about three hours from Delhi, and one in Navadwip, about three

our hearts so that we may feel how truly Krishna loves us and how

hours from Calcutta.

deeply we can love Him. 78

Mexican Burritos Holy Guacamole 8 burrito wraps, 350 g (12 oz) minced tofu 1 or 2 fresh tomatoes diced, 3 colored bell peppers diced, 70 g (2.5 oz) mini can tomato paste 250 g (9 oz) tetra pack cut tomatoes 160 g (5.6 oz) kidney beans, 160 g (5.6 oz) crunchy corn, 3 tbsp sunflower oil 1 tbsp coriander powder, 1 tbsp cumin powder 1 tbsp dried oregano, 1 tbsp dried basil 1 tbsp soy sauce, 2 tsp asafoetida red chilies (optional), salt & pepper to taste

Grated cheddar cheese, Fresh coriander leaves Jalapeno peppers, Sour cream, Lettuce 1. Heat oil in a wide stir-fry pan and add tomato paste & chilies. 2. Add diced peppers and minced tofu and stir-fry until slightly browned. 3. Add all spices, stirring thoroughly and then stir in the rest of the ingredients. 4. Heat the burrito wraps in a separate flat pan, melt the cheese in the wrap, put the burrito mixture in and then the toppings.

2 or 3 avocados 2 tsp fresh lemon or lime juice 3 tbsp creme fraiche or sour cream 1 tomato diced very small Â˝ tsp asafoetida 1 tsp cumin powder Â˝ tsp paprika powder salt & pepper to taste 1. Mash avocados and then mix in the rest of the ingredients.

Serve with corn on the cob, limes, Holy Guacamole and tortilla chips. by Bhanumati dasi 80

Zucchini-Quinoa Burgers

100 g (⅔ cup) red quinoa 320 ml (1 ⅓ cup) water pinch of salt 135 g (1 cup) grated zucchini 100 g (1 cup) shredded cheddar cheese 400 g (14 oz) mashed chickpeas 115 g (1 cup) breadcrumbs 3 tbsp flour 2 tsp cumin powder 2 tsp paprika 1 tsp asafoetida 1 tsp black pepper 1 tsp salt ½ tsp sugar 3 tbsp flaxseed 1 tbsp fresh chopped oregano (or dry) 3 tbsp dijon mustard olive oil for frying 1. Bring quinoa, water and pinch of salt to a boil, cover with lid and then simmer for 15 minutes or until water is fully absorbed. 2. While quinoa is cooking, combine the rest of the ingredients in a big mixing bowl. 3. Once quinoa is cooked, add to bowl and mix well. 4. Shape into patties and pan fry in olive oil. Serve with your favourite burger toppings and buns. BY KISHORI MOHAN DAS & KRISHNA PRIYA DASI

Pizza di MoMo’

This recipe by our dear friend Kishori Mohan das, who travels the world in service to his teacher’s global bhakti community, where he and his lovely wife Sudevi dasi share their love for kirtan, the glorification of the Divine Couple Sri Sri Radha-Krishna.

]musicofyoga.com [

SAUCE 900 ml (3 ½ cups) tomato puree (passatta) 80 g (⅓ cup) butter, 60 ml (¼ cup) olive oil 1 tbsp salt, ½ tsp asafoetida 1 tbsp sugar, 3 tbsp Italian seasoning handful of finely chopped fresh basil 1. Cook together on low heat for a minimum of 30 min or longer stirring occasionally. PIZZA BASE 500 g (4 cups) flour, 2 tbsp yeast ½ tsp salt, 1 tsp sugar, 60 ml (¼ cup) olive oil 240 ml (1 cup) water (you may use more or less) 1. Combine all ingredients except for water. 2. Add water slowly to get the right consistency, not to wet and not to dry. 3. Knead for 10 minutes and put in a bowl with a cloth over it for 30 minutes. 4. Smash it down, pull apart and make into 4 balls. 5. Roll out balls on a lightly flowered table as thick or thin as you like. 6. Brush a little olive oil on a baking tray and put rolled out dough on it.

ASSEMBLE PIZZA WITH TOPPINGS 1. Top pizza with sauce, cheese, and any veggies such as bell peppers, olives, tomatoes etc. 2. Bake in a preheated 220°C (428°F) for about 12-15 minutes or until the pizza crust looks slightly tanned. 3. Then broil for a few minutes to get the bubbling browned top. Keep an eye on it for your desired outcome.

www.careforcows.org

When I first visited India, I learned very early that to survive such a visit and return sane then it is best to leave any illusory sense of being in control of life on the first step as I exited the plane! It is a miracle how the sun rises and sets over 1.2 billion people often densely –packed into crowded cities along with cows, bulls, pigs, every kind of motorised and non-mortorised rickshaw, cars, bikes and SUVs! I know people complain about four wheel vehicles in downtown New York and London. Next time you criticise this visualise such a vehicle prowling through mediaeval streets at less than five miles an hour blocked between a fruit seller and a cow. Oh, I forgot the glasses stealing monkeys! These scoundrels (affectionately termed) steal your spectacles and then trade a bag or two of peanuts to give them back. Herein lies the paradox. As I let go over my false sense of control over the future, I gained the greater control over the only thing I am in control over – the ever present present. Every time I caught myself lamenting the past or fearing or expecting something from the future, being in India taught me that to get the most out of my day I could only live in the very moment of existence in which my consciousness was conscious of at that moment. What makes this feasible in India if you go to the right places is that there is great dignity, depth and texture in the relationships between all the living entities beyond the hustle and bustle. Eleven little girls, all immaculately groomed on the back of a rickshaw, on their way to school respond to my greetings of “Radhe! Radhe!” with their yelps of the same refrain. Their simplicity and innocence pierced my heart like a honey tipped arrow which on entering exploded within reaching a deep core within me. While in the West we are saturated in the pleasures and problems of capitalism, India remains a country where the ancient, the mediaeval and the modern co-exists. While we talk about customer service and win-win relationships, so much of 86

what we do has been reduced to the transactional, stripped of relationship, meaning and service. The more we yearn for belonging, the more technology seduces our society to increasing individual isolation. We can overcome this. However, we must first recognise how strong the arrangement is in place to thwart this desire. I was especially struck by the cows in India. First of all they are so beautiful. I visit the place where Lord Krsna appeared five thousand years ago. There are cows of all ages and sizes ambling nonchalantly throughout the town. The naughty ones use their long, rough tongues to steal some food when the shop keeper has his back turned. It is so funny it makes me laugh from the depths of my belly. Animals teasing humans is entertaining. Their cows look different. The babies have these long eye lashes. They are mesmerizingly pretty. They smell sweet and they are the epitome of presence and patience. As I walk through the streets I greet cows just as I would humans – with affection and respect. It is a highlight of my day. Their wordless communication fills me with a feeling that a million human words cannot do. At midday the milkman comes to my apartment and delivers me milk straight from their udders. It is so fresh I have to boil it to ensure it is safe to drink. It tastes nothing like Western milk. It makes me feel more intelligent and purer. As I take an “Ambassador” car into the bucolic expanse I see how villagers depend on their cows and use their dung for heat. It is because of the sanctity of these relationships and because the cow is Lord Krsna’s favourite animal that we do not eat them. Why would I want to participate in the killing of such a noble, peaceful and compassionate creature? The higher part of the Indian psyche understands that the essence of all relationships, between God, man and animals is “seva” which means “service”. The cows provide milk and we protect the cow. As we serve so we evolve in our consciousness and it is through devotional service that we can develop an intimate relationship with God. 87

The Soul “By taking blessed foodstuffs..., our souls will shine brighter.”

The customer suddenly says, “Do you pray over the food? Is that the difference?” Then my friend explains...

One day my wife, Ananga, was sitting in front of Srila Gurudeva, introducing her brother, Andrew. As usual around Gurudeva, the atmosphere was other-worldly, timeless and full of bliss. Gurudeva looked at Andrew and enquired, “What is your name?” He replied: “Andrew”. Gurudeva then asked: “So, Andrew, what happens when you leave your body?” Andrew responded that his soul goes to heaven. “So, are you looking after your body nicely?” Gurudeva enquired. Andrew said: “Yes”. “And what are you doing for your soul?” he asked. A long silence followed as Andrew realised that he spent a lot of time looking after his body and material needs, and yet neglected his soul. It was a simple question. It made us all think. Everything material is temporary. It will ultimately be destroyed. It is real but has only temporary value. It has no eternal value. If you think of most things you own, have acquired or have accomplished for the purpose purely of enjoyment, then you will recall how their value can be fleeting. It may be a house, a car or a piece of jewellery. It may a comfortable top or a great pair of jeans, but none of it compares to the deepest love you have felt for your mother or family, a sibling, a friend or a romantic partner. Then, imagine how this love compares to the intensity with which Radha-Krishna love you. I was chatting with a friend from California recently. He runs a prasadam restaurant with his wife. They prepare everything from the very best organic produce. However, they do not explicitly make a big noise about the food being prasadam. The offering process is done quietly, without any of the customers knowing. He told me that every day customers would come up to him and the conversation would go something like this. The customer would say: “That food was amazing. What do you guys put into

it?” And my friend would answer: “Well, it’s all vegan and organic and local.” The customer would fire back: “No, no, there’s something else, there is some special ingredient in there!” There would be an exchange of smiles and a pause until the customer would suddenly say: “Do you pray over the food? Is that the difference?” Then my friend would explain what he does. I cherish this story. It shows me that there is an eternal part of each person that recognises things that have eternal value. The world is very simple from the perspective of the soul. There is you and I, there is God, and there are inanimate things. Our true identity is that we are soul. The soul is effortlessly in love with God. However, having been embodied in so many species of life since the beginning of time, we have forgotten Him. We have become fixated on the external, temporary world. Our five senses—taste, touch, smell, sight and sound—confuse us and we forget this natural state. My wife, Ananga was reading to me a really interesting article about the concept of “chronos” and “kairos”. Chronos is the time that you and I have to deal with every day. It is chronological time; being on time for meetings, being on time for a dinner or being on time when picking up your kid from school. Kairos is a moment of time when something special happens. In a modern version of Christian theology this developed into an appointed time when God acts. There are moments every day when you can stop and look at your list of things to do and say: “The world will not crumble if I take a few minutes to taste life more deeply and lay aside the world of constant motion.” Preparing prasadam instead of just eating something expediently is a wonderful way to access this special time, and to place God very centrally into our life in a personal and intimate way. By taking prasadam, the soul, who can only be satisfied by serving Krishna, by receiving value from the eternal, will shine brighter and place everything that is temporary into perspective.

Paneer Scramble 375 g (12 oz) paneer 4 tomatoes chopped in small pieces 1 ½ tbsp ghee or butter ½ tsp turmeric ¼ tsp asafoetida salt & pepper to taste 1. Crumble paneer 2. Heat ghee or butter in frying pan 3. Add paneer and fry for about 30 seconds then add turmeric and asafoetida. 4. Add tomatoes, salt & pepper and stir-fry for another 30 seconds. TIP: Serve on your favourite toasted bread. Inspired by Damodar das

Chinese Stir-fry 300 g (11 oz) firm tofu cut into cubes sunflower oil for frying tofu 175 g (1 cup) broccoli florets 150 g (1 cup) trimmed green beans 150 g (1 cup) snow peas 1 long sweet pepper cut into cubes 2-3 tbsp corn starch, 4 tbsp soy sauce 1 Â˝ tbsp mustard, 1 tbsp oil, 1 tbsp sugar, 2 cups water, 1 tbsp roasted sesame seeds, salt to taste 1. Deep fry tofu cubes until lightly golden, drain and set aside. 2. Steam broccoli and green beans in a little water in a wok pan for a few minutes on medium-high heat and while still slightly firm add snow peas and pepper. The little water in pan should almost evaporate. 3. Mix cornstarch, soy sauce, mustard, oil, sugar and water in a small bowl and then add to vegetables. 4. Stir-fry mixture for 1 minute on same temperature and then turn down slightly and let cook for another few minutes. Add fried tofu, sesame seeds and salt. TIP: Serve either over eggless Chinese noodles or over rice. INSPIRED BY SWAMI BV VAIKHANAS 92

TLT: Tempeh, Lettuce & Tomato Sandwich

250 g (9 oz) tempeh, thinly sliced in strips 4 tbsp olive oil ¼ tsp sesame oil 1 tbsp soy sauce or Bragg’s liquid aminos ½ tsp asafoetida, ½ tsp ground cumin powder salt to taste, lettuce leaves 2 tomatoes thinly sliced rustic bread, eggless mayonnaise, mustard 1. Slice tempeh in thin rectangular strips (to fit the size of the bread). 2. Heat the oils in the pan on medium heat. Add tempeh and fry on both sides until lightly golden brown (you may need to add more oil). 3. Drizzle soy sauce, sprinkle asafoetida and cumin over tempeh and fry until crispy. Add salt. 4. Assemble TLT with toasted rustic bread, mayo, mustard, tempeh, lettuce, and tomatoes.

INSPIRED BY SWAMI BV VAIKHANAS

Bok Choy & Tempeh Stir-fry with noodles

Head of bok choy (Chinese cabbage) 250 g (9 oz) tempeh cubed 2 long red or bell sweet pepper cut in cubes 3 tbsp sunflower oil, Âź tsp sesame seed oil 1 tbsp freshly grated ginger, 2 tsp Chinese five spice, Âź tsp red pepper flakes 2 tbsp soy sauce , 225 g (8 oz) can bamboo shoots, 250 g (9 oz) Stir-fry noodles salt to taste, 1 tsp lemon juice 1. Cut veggies and tempeh into cube size pieces. 2. Heat both oils on a medium heat in a wok or stir-fry pan. Add ginger and pepper flakes and let sizzle for a few seconds. Then add tempeh and sweet pepper and fry until they are browned. You may need to add more oil. 3. Add bamboo shoots and bok choy and cook until the leaves are wilted then add soy sauce, Chinese five-spice, lemon juice and salt. 4. Cook noodles according to package, drain and mix with the stir-fry.

Sak Paneer

Spinach + Indian Curd

900 g (1.9 lb) fresh spinach 350 g (12 oz) paneer, oil or ghee for frying paneer 600 g (1.3 lb) tomatoes, 2 tbsp ghee or oil 1 ½ tsp cumin seeds, 1 tbsp freshly chopped ginger, 1 green chili, seeded and minced 1 tsp asafoetida, 1 tsp coriander powder 1 tsp cumin powder, 1 tsp garam masala 1 tsp turmeric powder, 1 tbsp flour with a dash of water, 2 tbsp crème fraiche or heavy cream salt to taste

1. Cook fresh spinach, drain from the liquid and put aside. 2. Blend the tomatoes roughly so that there are a few chunky pieces and set aside. 3. Cube the paneer and deep-fry or pan-fry on medium high heat until very light gold in color, put fried pieces in warm salted water. 4. Heat 2 tbsp oil to medium-high heat in a big size stirfry pan. When oil is hot, add cumin seeds. After cumin seeds crack and sizzle, turn down heat a bit, add ginger & chili, stir and let sizzle slightly. Then add asafoetida, coriander, cumin powder, garam masala, turmeric and stir for a few seconds then add the tomato puree mixture and turn up the heat slightly. Mix the flour and water in a small dish until smooth then add to pan, stirring and cooking for a few minutes. 5. Chop the cooked spinach, add it to the pan, stir and cook for a few minutes and then add the crème fraiche or heavy cream to the mixture very well and cook for a few more minutes. 6. Remove paneer from water and fold it in gently with spinach mixture and let it simmer for about 5 minutes. TIP: Serve with basmati rice and papadams.

Ekadasi Sabji

Zucchini, Cashews & Paneer with a side of Peanut Sauce

2 zucchini cubed, 2 tbsp oil, 250 g (9 oz) cashew nuts, 250 g (9 oz) olives, 1 ½ tbsp freshly grated ginger, 1 tsp freshly grated (or dried) turmeric 1 ½ tsp salt, 250 g (9oz) paneer cubed, 150 g (5 oz) creme fraiche, ½ tsp cane sugar 1. Cube the zucchini and the paneer. 2. Pan-roast the cashews in 1 tbsp oil until slightly browned and put aside in a bowl. 3. Heat 1 tbsp oil in pan to medium heat and add ginger and turmeric. Add the zucchini and olives and fry for a few minutes. 4. Add the paneer and fry for 1 minute then the cashew nuts, salt and sugar stir together. Then add creme fraiche and cook for another 5-10 minutes. PEANUT SAUCE 4 tbsp peanut butter, 360 ml (1 ½) cup water ½ tsp salt, 3 tbsp cane sugar 1. Put all ingredients together in a saucepan and cook for 5 minutes stirring continuously until it thickens. Put a spoonful either on top of the Sabji or on the side for a peanut flavor infusion. By Ananga-Mohini dasi & Sashikala dasi 100

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Kitchari

dal + rice together make a complete meal in one pot & dish

200 g (1 cup) split yellow mung beans 175 g (1 cup) basmati rice 1680 ml (7 cups) water (you may add more later for desired thickness) 180 g (1 cup) sweet potato (orange)* cubed 200 g (1 cup) cauliflower* cut in small florettes 180 g (1 cup) zucchini* cubed 160 g (1 cup) tomatoes chopped in small pieces 2 tbsp ghee or oil, 1 ½ tsp turmeric 1 ½ tsp cumin seeds, ½ tsp dark mustard seeds 1 green chili, seeded and finely chopped 1 tbsp freshly grated ginger 1 tsp asafoetida, 1 tbsp coriander powder 1 tbsp salt or to taste Fresh coriander (cilantro) leaves to garnish Lime slices to garnish, Plain yoghurt to garnish

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1. Rinse beans and rice until water runs clear. 2. Bring beans, rice, water and turmeric to a boil then bring heat to medium-low, keeping a soft rolling boil, until beans begin to breakdown and become soft (10-15 minutes). 3. Stir occasionally, watch for and remove the froth from the top of the boiling water. 4. Once soft, add potato and cauliflower and raise heat until boils again, cook for a few minutes, bring heat to medium-low, and add zucchini Check if you want to add more water. Stir the bottom so it doesn’t stick. 5. Put ghee or oil in small saucepan on medium-high heat until hot. Add mustard and cumin seeds until they start to sizzle and pop. Turn down heat down slightly, add ginger and chili, let sizzle again and add asafoetida and coriander powder stirring for several seconds. 6. Stir this spice mixture into the kitchari along with salt, tomatoes and simmer. 7. Prepare garnishes, then stir and serve. * Potato, cauliflower and zucchini (courgette) are optional or can be substituted for other veggies such as bell peppers, pumpkin or string beans.

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Magic Cookie Bars 2 tbsp brown sugar, 200 g (7 oz or ¾ cup) butter at room temperature, 400 g (14 oz) digestive, plain sweet biscuits or graham crackers 400 g (14 oz) can sweetened condensed milk 360 g (2 cups) mixed morsel chips: butterscotch, caramel, white & carob chips, 90 g (1 cup) dried coconut flakes, 45 g (⅓ cup) dried cranberry 45 g (⅓ cup) chopped pecans or walnuts (optional)

1. Heat oven to 180ºC (350ºF). Grease 33 x 23 cm (13 x 9 in) baking pan. 2. Crumble the cookies until they are a powdered texture. Combine cookie crumbs, sugar and butter. Press firmly into bottom of baking pan. 3. Pour ½ of sweetened condensed milk over crumb mixture. Layer evenly with chips, coconut, cranberry and nuts. Drizzle the rest of milk over the other ingredients. 4. Bake 25-30 minutes or until lightly browned. Cool. Cut into bars. Inspired by Bhanu’s moms: Yvonne & Becky

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Peanut Butter Cookies 250 g (1 cup) butter, 200 g (1 cup) sugar 220 g (1 cup) brown sugar, firmly packed 5 tbsp milk, 1 tsp vanilla, 200 g (1 cup) peanut butter, 250 g (2 cups) flour, 2 tsp baking soda a pinch of salt, 270 g (1 ½ cups) white chocolate or carob chips (optional)

1. Pre-heat oven to 180ºC (350ºF). 2. Line a baking tray with baking paper. 3. Cream butter, sugars, milk and vanilla. 4. Stir in peanut butter. 5. Mix dry ingredients together and then add to add to butter mixture. 6. Fold in chips (optional). 7. Roll into balls and place on baking tray then press down with a fork. 8. Bake between 12-15 minutes.

TIP: Let cookies cool a bit before trying to remove them from the baking sheet.

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Gurudeva collected hearts for Krishna like a florist collects flow-

The Guru & the Muffin

ers for a wonderful bouquet. He travelled all over India for years doing so, and then the whole globe from the age of seventy-six until he left the vision of the planet aged ninety. Everywhere he went, he was faithfully served by Madhava Maharaj, one of the monks he had trained. Madhava Maharaj was like a mother to Gurudeva. He cooked for him. Wherever Gurudeva was, Madhava Maharaj was nearby, always serving him. He was always at his side.

“My Guru collected hearts for God like a florist collects flowers for a wonderful bouquet.”

As Gurudeva travelled, he attracted more and more followers. Madhava Maharaj had to manage access to him; otherwise Gurudeva could not have written all the wonderful books he did. It is traditional that when someone meets a Guru, he or she makes an offering. It may be a flower. It may be fruit. It could be a monetary donation.One day, a disciple came and offered Gurudeva a muffin. Sometimes Madhava Maharaj had to be quite firm. He ex-

hakti-yoga is an ancient method that helps us

plained in Hindi that he was not to eat the muffin because it was not

evolve so that we may become pure lovers of God.

appropriate for his diet.

The word Guru comes from two words: gu means darkness and ru means light. The Guru leads us

That night, Madhava Maharaj was taking the tray on which the muffin had sat into the kitchen. He picked up the muffin and realised that Gurudeva had dug a hole underneath the muffin and eaten as

from the darkness to the light. A question that is often asked of me is, “How do you know

much of it as he could without the outer part collapsing. Even though

your Guru is qualified to be Guru?” There are many attributes of a

Madhava Maharaj had disallowed it, Gurudeva felt compelled to

Guru. One of the ones I like very much is that the best Guru is the

honour the muffin which the disciple had so affectionately prepared.

best disciple. My Guru had his own Guru. Gurudeva showed by all

Madhava Maharaj smiled. Love will flow around and over all obsta-

accounts that he is a very dedicated servant to his Guru.

cles. Gurudeva was not going to let a few dietary rules get in the way

Gurudeva made his divine appearance in this world in 1921 in the

of him accepting a disciple’s offering of love.

state of Bihar. He was such a knowledgeable person on all matters regarding the scriptures and bhakti-yoga. What made him extraordinary, however, was how self-evidently loving he was. It oozed from him. Neither of my parents believe in God. When my father was in hospital I took him a book. He rustled through the preliminary pages. When he arrived at the photograph of Gurudeva he stopped and pointed with vigour at him exclaiming, “He’s the one for me!” He didn’t even believe in God! 108

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Priya’s Banana

Muffins

250 g (2 cups) flour, 1 tsp baking soda, 1 tsp baking powder, 125 g (¾ cup) caster sugar (superfine granulated), 125 g (½ cup) butter at room temperature, 1 tsp vanilla essence 3 tbsp milk, 1 tbsp sour cream or crème fraiche 3 very ripe medium size bananas, ½ cup of walnuts (optional)

1. Preheat oven to 180°C (350°F). Grease twelvemuffin tin. 2. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. 3. Add milk, sour cream and vanilla essence and mix well. 4. In a separate bowl, mash bananas then add to mixture. 5. Sift in flour, baking soda and baking powder and mix with a wooden spoon. Add nuts (optional). 6. Pour mixture into tin and bake 25 minutes (ovens may vary). 7. Cool on wire rack. TIP: Add your favourite icing. Recipe by Priya dasi

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Cheesecake

fresh, light and easy

400 g (14 oz) digestive cookies (plain sweet biscuits or graham crackers) 200 g (7 oz) salted butter at room temperature 400 g (14 oz) can sweetened condensed milk 370 g (13 oz) cream cheese 120 ml (½ cup) freshly squeezed lemon juice 1 tsp vanilla essence 150 g (5 oz) fresh raspberries 300 g (10.5 oz) fresh blueberries 1 kiwi peeled cut into thin rounds and then halved (optional) honey or agave syrup to drizzle

CHEESE MIXTURE 1. In a mixing bowl, mix the condensed milk, cream cheese, lemon juice and vanilla essence with an electric hand mixer until light & fluffy. 2. Pour over cookie base and place in a 180°C (350°F) preheated oven for 10 minutes. COOLING AND FRUIT 1. Take out of oven and put pan on a cooling rack until completely cooled. 2. Cover and put in the refrigerator for an hour or two. 3. Take out cold cake and put blueberries, raspberries and kiwi over cheesecake and drizzle honey or agave syrup lightly over fruit.

CRUST 1. Crumble the cookies until they are a powdered texture. 2. Mix the butter in with the cookie powder until thoroughly combined. 3. Press mixture into a greased baking pan 30cm x 21.5cm (12 inches x 9 inches) Ensure it is really pressed hard to make a dense base.

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Vegan Scones

450 g (3 ½ cups) plain flour 3-4 table spoons of caster sugar 8 teaspoons of baking powder 1 teaspoon of salt 110 g (3.8 oz) un-hydrogenated vegan margarine 240 ml (1 cup) soymilk TOPPING Fruit Preserves ( jam or jelly) Soy whip (a dairy alternative to whipped cream) 1. Preheat oven to 200°C (392°F) 2. Mix all dry ingredients. 2. Cut margarine into small pieces and rub into dry mixture until it resembles a breadcrumb like crumble. 3. Add soymilk slowly while carefully mixing with your hand until it makes a big dough ball. 4. Flour a surface and roll dough out to 2 cm (¾ inch) thick and cut with a round or heart-shaped cookie cutter or a drinking glass. 5. Place cut dough on lightly greased cookie tray and bake for 10 minutes or until risen and golden brown. 6. Serve with jam, soy whip and tea. by Jamuna Jivana das

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Pineapple Upside Down Cake FOR BASE 150 g (¾ cup) packed brown sugar 125 g (½ cup) butter, ½ tsp cold water ½ tsp vanilla, ¼ tsp salt TOP THE BASE fresh pineapple pieces, 70 g (½ cup) pecans CAKE MIX 250 g (2 cups) flour 1 ½ tbsp baking powder ½ tsp salt, 125 g (¾ cup) sugar 125 g (½ cup) melted butter 340 ml (1 ½ cups) milk 1 tsp vanilla, 2 tbsp sour cream 1 tbsp leftover pineapple juice

1. Pre-heat oven to 180ºC (350ºF). 2. Melt brown sugar, 125 g butter, ¼ tsp salt and ½ tsp vanilla in saucepan. Once the sugar is thoroughly melted, remove from heat and add water and stir until glossy. Pour mixture into bottom of a round and deep 24 x 7 cm (10 x 2 ¾ in) pyrex glass baking pan until ½ cm (almost ¼ in) deep. Place the pieces of pineapple and pecans evenly over mixture. 3. Make the cake mixture: Mix all dry ingredients together. 4. Melt 125 g butter and mix the rest of the wet ingredients together. Then add the wet ingredients into the dry ingredients until thoroughly mixed. Pour evenly over brown sugarpineapple-pecan base. 5. Bake until golden brown, about 40-50 minutes or until a toothpick comes out clean when inserted in the center. 6. Cool for about 5 minutes, use a knife around edges to make sure the cake won’t stick, and then put a plate over the top of the cake and carefully flip the pan quickly. by Kishori Mohan das

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Blackberry & Orange Mascarpone Cake CAKE 185 g (¾ cup) butter, softened 1 tbsp finely grated orange rind 220 g (1 cup) caster sugar 3 eggs substitute (or 3 tbsp sour cream) 150 g (1 ¼ cup) self-raising flour 40 g (⅓ cup) almond meal 125 ml (½ cup) orange juice MASCARPONE CREAM TOPPING 250 g (1 cup) Mascarpone cheese 55 g (⅓ cup) icing sugar 1 tsp finely grated orange rind 160 ml (⅔ cup) thickened cream 175 g (6.5 oz) blackberries Blackberry jam & icing sugar (optional)

1. Preheat oven to 160°C (320°F). Grease deep 22 cm (9 in) round cake pan. Line the base and side of pan with baking paper. 2. Beat butter, caster sugar and orange rind in medium bowl with electric mixer until light and fluffy. Beat in egg substitute or sour cream. Stir in sifted flour, almond meal and juice. Pour mixture into pan. 3. Bake cake about 50 minutes. Stand cake in pan 5 minutes. Turn top-side up, onto wire rack to cool. 4. While cake is baking, make Mascarpone cream topping. Combine Mascarpone, sifted icing sugar and rind in medium bowl. Beat cream until soft peaks form then fold into mascarpone mixture. 5. Cover cake with topping and decorate with berries. TIP: If the cake raises enough (dependent on varying egg replacers), split cake into 2 layers. Spread 1st layer with blackberry jam, topping and blackberries. Place 2nd layer of cake on top and use remaining topping & berries or simply dust with icing sugar. By Damayanti dasi

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Macaroons

400 g (14 oz) can sweetened condensed milk 250 g (9 oz) dried coconut flakes 1. Pre-heat oven to 180Â°C (350Â°F). 2. Mix the two ingredients thoroughly with a spatula or big spoon in a bowl. 3. Line a baking tray with baking paper. 4. With a damp hand, loosely form small balls and place on tray. 5. Bake for about 12-13 minutes (but keep watching for desired brownness). by Madhava das & Nagari dasi

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Delicious Date Cake 250 g (9 oz) dates — seeded and chopped into small pieces, 120 g (½ cup) butter or margarine 75 g (⅓ cup) brown caster sugar 15 g (.5 oz) walnuts or pecans, chopped in little pieces, 100 g (3.5 oz) plain cookie biscuits crushed in 1 cm (.40 in) little pieces 1 tsp almond essence / flavouring 20 g (¼ cup) dried shredded coconut 1. Melt butter or margarine in a pan on medium heat. 2. Add sugar and stir well until the sugar has melted. 3. Add the chopped dates and stir thoroughly, until the mixture becomes a thick paste. 4. Lower the heat, add the almond essence and stir through the paste. 5. Add the biscuit pieces and nuts and mix all together. 6. Pour into a round pie or square dish and press together, making the top smooth with spatula, forming a cake of 2 cm (.80 inch) high. 7. Sprinkle coconut on top and refrigerate for 20 minutes or let rest outside to cool. 8. Offer, serve to all and enjoy thankfully! by Premanandi devi dasi 122

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The Divine Couple Shri Shri Radha & Krishna

“There is only one language in the world, that is the language of love.”

God & the Goddess

— swami bv narayana from the book

‘yoga for peace’

PureBhakti.com

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Notes: