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.
A lot of the old issues of Back to Godhead magazine have recipes and cooking tips in them. But they’re usually for something simple like yoghurt with fruit. Or the recipe calls for tons of butter and sugar which we now know is not ideal at every meal. But this recipe looks interesting enough to try. And it makes a decent quantity so it would be great to make for a gathering or family event soon.
(I edited the instructions just a little because they were very brief.)
From Back to Godhead, No. 21, 1968
Whether you are a vegan, or just trying to avoid chocolate, this icing recipe is wonderful for making leaves, swirls and other cake decorations.
Coconut fat, or coconut butter, is often found at health food stores, or some high-end grocery stores. It is a solid fat, similar to a softened butter. Because it has about 100 calories per tablespoon, it is not much healthier than butter, but the flavor compliments the carob.
Sometimes simplest is best. This easy dressing is great for salads or veggies, or can be used to drizzle over rice, pasta, or even over toast.
It's wonderful when you find that perfect balance of flavors. And even more wonderful when this recipe is easy and fast. Try it out and let us know if you think it needs a little more or a little less (post a comment here, or email us). We'd love to know what you think of this recipe.
So many excellent cooks hesitate when it comes to baking because it's an exact form of cooking requiring careful measuring and timing. But don't ever let that stop you from trying a new recipe!
Making yeast bread seems a little intimidating, and let's face it, you might fail the first few times you try something. But after some practice, you might just become great at it. You might find out how much you love baking. So what's holding you back but fear?
When choosing for this dish, look for the smaller zucchini with thinner skin because they are the most tender for frying.
If you are cooking a complicated meal, this is something you can have everything prepared for, and simply do the battering and frying near the end. (It is lovely to have some paper towels or paper for the zucchini when they are done cooking, so some of the oil has a chance to run off neatly.)
Please be careful around the hot oil. It can splash and jump when water or wet veggies hit it.
There are many kinds of burfi (also called burfee or barfi), usually flavored with nuts or fruits, but sometimes cardamom, rosewater, or even carrots. Coconut burfi is one of the more traditional and most nostalgic of burfis.
Because it's easy to make ahead of time, in many varieties, and in large batches, burfi is a popular gift for special occasions or as a kind gesture between friends and family.
Gazpacho soup is intended to be served cold, but it's also tasty. So if you're preparing a large dinner, this is something you can make well ahead of time and not worry about.
It is also lovely to serve during the summer months because it is a cool dish that contrasts with the heat. Some recipes call for additional ingredients like avocado, grapes, watermelon, and parsley. But I'll leave that up for you to decide and experiment with.
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!
Cintia loves to give us healthy cakes and desserts that can also be made vegan. This traditional pudding variation calls for either milk or soy milk, and carob. How does this recipe work for you? We've not tried it yet, but there's such a demand for carob dishes to try, we want to bring you some options besides the usual carob cake.