For vegetarians, it can be tricky to get all of the protein you need every day. Especially if you have just committed to a vegetarian diet and are learning to cook all over again. Eating proteins with whole grains is important. Combinations like rice and dahl, or corn and beans, provide all of the amino acids necessary for a ‘whole protein’ which your body needs to survive. Quinoa is a seed (not a grain) that contains all of the amino acids necessary for a whole protein. So it’s very good to include in your diet.
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.
The most popular of all unleavened breads, chapatis are traditionally made with stone-ground whole-wheat flour. Thus they're rich in fiber, vitamins B and E, protein, iron, unsaturated fats, and carbohydrates. Like all whole-wheat breads, chapatis also contain phytic acid, a chemical that regulates the amount of calcium and other minerals the body absorbs. So while connoisseurs can relish chapatis for their refined taste, texture, and aroma, natural food fans can enjoy them for their varied nutritional content as well.
Note concerning flour:
It can be tough to cook on ekadasi days, and even harder to prepare desserts. Cintia gives us a lot of options in her baking book, including this recipe that calls for powdered milk and potato flour instead of grain-based ingredients.
Even if it's not ekadasi, you might like to try this cake. It calls for mashed bananas and toasted coconut, and then whipped cream and fruit to decorate. Yum!
It’s spring here where I live and everything is turning green. There are flowers everywhere and the weather is perfect. Friends are starting to invite us to picnics and I like to bring something yummy for these informal get-togethers. Usually ‘hand food’ is ideal, anything that can be easily eaten without silverware or even plates. And of course the kids like to grab goodies to munch on while they’re running about the yard. So today I am sharing a recipe I came upon ages ago, I don’t quite remember where. I tweaked it to my preferences and fell in love with it.
This simple technique of cooking juicy fruits and sugar until the moisture evaporates and the mixture is thick enough to solidify in a mold has been used in India for thousands of years. Phal ka halava is a delicacy you can make in large quantities. Under refrigeration, it keeps several days. Children love to eat fruit halva. You can also make fruit halava from ripe pears, mangos, and other juicy fruits.
This recipe is traditionally served with wedges of firm tomato and hot bhaturas. If you like, you can serve it with flatbreads breads and rice, or as a breakfast with yogurt and ginger tea.
This is a lovely lemony cake that is not too sweet. It can be made as suggested in the recipe or with another type of icing.
Explore more of these recipes in the "Book of Eggfree Cakes" by Cintia Stammers.
Traditionally a kitchari dish is a combination of two grains, rice and lentils or dhal, and vegetables and spices. There are many regional variations throughout India and the Middle East, and the dish can be very bland or incredibly rich. This particular recipe is a nice middle-ground so you can explore the basics of making kitchari.
You can find this and more recipes in The Hare Krishna Book of Vegetarian Cooking.