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.

Coconut Honey Balls

Average: 3.3 (4 votes)

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

Granola Cookies

Average: 2.5 (10 votes)

Oatmeal cookies are wonderful because there's less cookie and more good stuff. Oatmeal cookies have just a little bit of 'dough' to bind the oats together, so they also don't expand significantly like some cookies do. Adding a few extras like nuts is fairly common for cookies, but this recipe asks for a variety of ingredients that make the cookies into a nice little snack.

Sweet and Nutty Rolls

Average: 3.4 (12 votes)

These rolls do take some time to make but it is worth it and this recipe does make enough so that you could take them to a pot luck or give some away as a friendly gift. The original recipe comes from a 1970s Better Homes and Gardens cookbook, and with a little adjustment, was made suitable for Vaishnava cooking.

Banana Nut Bread

Average: 3.8 (8 votes)

What do you do when you have bananas that have just slipped past their ripe phase and are now in the over-ripe phase? The answer for me is to make Banana Nut Bread. This bread is delicious and makes my house smell all warm and homey. Of course you could also make banana muffins which are equally delicious but just a little more trouble to make.

Double Chocolate Walnut Cheesecake

Average: 3.4 (17 votes)

The original recipe called for a chocolate cookie crust, but I thought that nuts and chocolate go so nicely together that a walnut crust would be divine. I also added some raspberries as decoration on top of the cheesecake for a tart contrast to the sweet cheesecake. The resulting product was just as divine as I imagined, and received rave reviews from all family members.

I must warn you that this cheesecake is quite formidable, and only the smallest slice is manageable if one wishes to be fully functioning after consuming it.

Luglu (Chickpea Flour and Dried Fruit Balls)

Average: 3.6 (8 votes)

Many pilgrims walk hundreds of miles to visit the famous Jagannath temple in the holy city of Jagannath Puri, 80 miles south of Calcutta. They come to see the form of Krishna known as Lord Jagannath and relish the prasada that has been offered to Him. The resident purjaris (priests) cook luglus the size of a fist for Lord Jagannath. These luglus stay fresh for several days and are very popular with the pilgrims, who savor them as they continue their journeys.

Coconut Sherbet

Average: 3.7 (6 votes)

Sherbet is a change from milk-based recipes and is best served a little on the soft side. Lemon zest or orange zest can be added. You’ll need either an ice cream maker or a Vita Mix to get the consistency right. (This is wonderful served on the Caramelized Pineapple Rings.)

Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

Average: 4 (2 votes)

Beautiful and flavorful sweet potatoes spark interest in family and friends for any occasion.

Walnut and Chickpea Flour Fudge Balls (Laddu)

Average: 3.8 (8 votes)

You can purchase chickpea flour at Indian grocery stores under different names such as gram flour, peas meal, or besan. It is made from roasted chana dahl, and when toasted in butter and sweetened it forms the basis of this delightful and popular confectionery, laddu.

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