15 min.

Fresh Cranberry Relish

Average: 3.7 (3 votes)

For our most recent office pot luck lunch here at Krishna.com we were inspired by the traditional holiday meals we share with our families this time of year. We served mashed potatoes, stuffing (also called dressing), a lovely salad, baked sweet potatoes, yeast rolls, and pumpkin pie. And much more.

One of the prettiest and tastiest dishes was brought by Rupa who works in the Back to Godhead department. She made this cranberry relish that was bright ruby red and it tasted wonderful, with ginger and sweet citrus flavors mixed in with the tart berries.

Pineapple and Peas in Almond Broth

Average: 3.6 (7 votes)

This recipe was offered in the February/March issue of Back to Godhead magazine, paired with an article by Vishakha Dasi on what she called the "vegetarian blues". She especially talks about how it can be awkward to be a vegetarian in a very non-vegetarian world.

"Chickpea of the Sea" Salad Sandwiches

Average: 4 (8 votes)

I love this sandwich because it is packed with yummy protein and is quite healthy. If you are planning to take these delicious sandwiches on a picnic, I recommend either making the chickpea of the sea salad a little drier or assembling the sandwiches right before eating to avoid soggy sandwiches.

Whipped Cream

Average: 2.3 (3 votes)

The perfect touch for topping your pumpkin pie, or any special dessert.

Classic Tamarind Chutney

Average: 4.3 (9 votes)

This tangy and sweet chutney can be used as a dip or stir-in sauce for numerous snacks. From pakoras and samosas to sandwiches and salads, this chutney is a perfect condiment to add some zesty flavor.

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