Friday, 23 August 2013

The Yogi Veg Bowl- vegan, gluten free

A layered mixture of raw and cooked organic ingredients, topped with tasty sauce and spicy roasted pumpkin seeds...
This main meal idea is a light yet nourishing bowl of delicious goodness I dreamed up about a fortnight ago, and was just waiting for the chance to make. Thanks go to our dear friends Jamuna Jivana and Jagmohini last week for the inspiration behind the red pepper sauce (although theirs is spicier and I went for smoky.) Finally, I found the perfect bowl in town so I went ahead: it took a while to get everything together from scratch, but if you already have some tofu and some roasted seeds it's actually a very easy meal to make. If you don't have calendula petals, you could always use pansies, or courgette (zucchini) flowers.
Here's how to put your very own Yogi Veg Bowl together:

You will need: a shallow pasta bowl,quinoa, tofu, red pepper sauce-recipe below the next picture- roasted spiced pumpkin seeds, mixed beansprouts, tomato wedges, shredded greens, calendula petals
  1. Cook some organic, fair-trade quinoa and set aside to cool.
  2. Roast some pumpkin seeds in Tamari soy sauce/ Liquid Aminos and spices of your choice (I used some chilli powder and garam masala.)
  3. Cube some firm tofu and grill on a baking sheet in a little oil until browned slightly and leave to cool.
  4. Shred kale/ beetroot greens/ spinach (I used the Magimix, but you can do it by hand with a large, sharp knife).
  5. You are now ready to assemble the bowl! Start off with the quinoa as the bottom layer.
  6. Next add a layer of mixed sprouts- I used mung, chickpea and sunflower this time. Pile the goodness high- it's all about abundance!
  7. Lay the tomato wedges in a circle and fill in the centre with the shredded greens.
  8. Scatter generously with the grilled tofu cubes.
  9. Pour on a lavish helping of red pepper sauce.
  10. Sprinkle with roasted pumpkin seeds.
  11. Scatter calendula petals around the edge of the bowl. You now have your very own Yogi Veg Bowl to enjoy!
Please scroll down below the following picture to get the recipe for the red pepper sauce:



Red Pepper Sauce (makes just over a 250ml cup; enough for 3- 4 Yogi Veg Bowls):
2 medium red bell peppers
2 heaped tsps unpasteurised brown rice miso
1 tab extra-virgin olive oil
1 tab tahini (use raw for a completely raw sauce)
1 tab lemon juice
1/2 tab sweet smoked paprika
1/4 tsp seasalt
1/4 tsp black pepper
1/4 tsp compound hing- or less if it's pure hing (use pure to ensure it's gluten free)
  • Puree the peppers in a food processor or blender (such as a Vitamix).
  • Add all the other ingredients and blend until smooth and well combined.
  • Adjust seasonings if necessary.
  • Store in an airtight glass jar in the fridge until you need to use it. If you want to serve this sauce with either pasta or courgette ribbons/ noodles just heat it gently in a small saucepan.


If you set it out carefully (your tofu will be neater than mine I'm sure) it will look like a mandala! Krishna will love it if you offer it to Him looking really beautiful...

Wednesday, 21 August 2013

Almond Latkes with Cashew Sour Cream- vegan, gluten free, suitable for Ekadasi

Crispy latkes with a dollop of cashew sour cream- mmmm! (The black dots on the cream are pepper)
Latkes/ rosti are a staple in our house whenever anyone has to go out to work on Ekadasi or for a simple meal at home with a salad of cucumber, radish and olives. They would be a delicious addition to any farali (grain and bean-free) feast on a Vishnu-Tattva appearance day such as Sri Krishna Janmasthami -28.8.13- or in fact any time as a brunch. Instead of the traditional beaten egg, we have used a few ground almonds to hold the latkes together. The best potatoes to use seem to be the starchiest ones like baking potatoes, but our waxier homegrown  Red Duke of York are just as good, and tastier because they are organic.
There really is no need for a proper recipe, as these latkes are so simple to put together and you just adjust the quantities according to how many you want to make and your personal taste for the seasonings. Below the next picture you will find some instructions on how to make the latkes and the "sour cream":


Latkes:
potatoes (about 1 medium-sized per latke)
a handful of ground almonds per 6-8 latkes (depending on size)
turmeric, seasalt and black pepper to taste
some olive oil for baking
  • Grate the potatoes (for large amounts, using a food processor is easiest).
  • If the potatoes are quite wet, squeeze the water out with your hands.
  • Mix with the ground almonds and seasonings.
  • Place balls of the mixture on an oiled baking sheet and press into patties with a spatula.
  • Bake until golden-brown on both sides and crispy at the edges in an oven preheated to 200C.
Cashew Sour Cream:
This is really easy! Simply grind cashews finely and whizz up with enough water to make a thick, creamy paste. Then add a little salt and some lemon juice until you get the desired sourness. We added a little black pepper as well.

Serve the latkes hot from the oven with a generous dollop of cashew sour cream- yum!





Monday, 19 August 2013

Magenta Magic Smoothie


This super-healthy and delicious smoothie will brighten your day!
The idea for using beetroot juice in a smoothie came from http://www.betterraw.com/, Tanya Alekseeva's wonderful site, and we took it and ran with it! Not having a machine that could do everything in one go, we first juiced the beetroot in our ancient centrifugal juicer, then ground the cashews in our new grinder before finally getting everything blended together in the Magimix. But it was worth the effort :)

These quantities make enough for 2 people:
1 banana
7-8 large, ripe strawberries
6 chopped dried dates (stoned of course!)
about 1 cup thick cashew cream
the juice of 1 large beetroot
  • Juice the beetroot.
  • Make the cashew cream by grinding a large handful of cashews finely and whisking them with a little water until they are a paste (about the consistency of clotted cream.)
  • Chop the banana, strawberries and dates.
  • Whizz everything together in a food processor or blender until smooth.

PS: All the ingredients except the dates were organic. We recommend using as much organic produce as you can.