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Thursday, May 13, 2010

Lunch by Two for Six

Whenever I have the pleasure of cooking together with my friend Kunti-devi, we have good fun learning from each other. We made lunch today and below are the main recipes on the menu. She is a great cook and is kindly sharing her recipe for vegan nut-loaf with a tangy barbecue sauce, and a spice cake. :-) Each preparation serves approx six people.

Kunti's Vegan Nut-loaf

2 x 14oz extra firm organic tofu
approx 4 cups wheatgerm
1 cup lightly toasted finely chopped walnuts
2 Tbsp Old Bay seasoning
2 tsp Asafeotida
4 Tbsp nutritional yeast flakes
2 Tbsp soya sauce
2 Tbsp dried parsely

1 stick finely chopped celery (optional)
1 small finely grated carrot (optional)

Drain the liquid off the tofu,and place in a mixing bowl. Mash into a paste. Add the seasonings, nutritional yeast and soy sauce mixing in evenly. Then add the nuts (and chopped veg if you are using it). There is not need to add salt because the soy sauce is salty. Press mixture into an oiled loaf tin. Bake at 425 degrees Fahrenheit for 45 minutes til golden brown. You can test if its ready by sticking a knife in the center, if it comes out clean its ready. Serve warm with the barbecue sauce below.

Tangy Barbecue Sauce

1 Tbsp oil
1 -2 tsp asafeotida
1 tsp cumin powder
1/4 tsp all spice
12 oz crushed tomato's
2 tsp crushed red pepper flakes (or to taste)
1/2 cup organic brown mustard paste (Eden brand is great, it has no dodgy ingredients)
1 cup brown sugar
1/4 tsp liquid smoke flavor (salt free)
1/4 cup Apple cider vinegar or lemon juice
2-3 Tbsp organic molasses
1 tsp sea salt

Heat oil, saute powdered spices a few seconds, add the tomato's and sugar. Saute a few more minutes and then stir in the rest of the ingredients. Simmer for approx 20 minutes and then serve hot over warm nut loaf or with barbecued veggies etc.

Summer Delight Pasta Salad

Here is my Summer Delight Pasta Salad I made to accompany Kunti's vegan nut-loaf. Its colorful ingredients are aesthetically pleasing. Srila Prabhupada once said that a meal must have three appealing aspects which aid ones digestion; be attractive to the eye, have proper texture and be flavorsome. I'd like to think that this salad has all three! :-)

2 lb Riggatoni pasta tubes cooked al dente and rinsed under cold water to cool
1 avocado skinned and cubed, keep the stone to one side
1 handful cherry tomato's washed and halved
1 handful mixed salad greens washed and roughly chopped
2 handfuls green olives sliced into rings
A few sprigs of fresh mint leaves washed and chopped coarsely
2 stalks of fresh basil leaves washed and chopped coarsely
1 cup of cucumber pieces cubed small
1 handful cheddar cheese cubes or feta cubes (optional)
1/2 cup cranberries
1/2 cup toasted sunflower seeds

1 cup of extra virgin cold pressed olive oil
Juice of 1 lemon
3 Tbsp nutritional yeast flakes
4 tsp sea salt or to taste
1/2 tsp freshly ground black pepper
1 tsp asafeotida
1 tsp black salt (optional)
1/2 tsp paprika (optional)
1 Tbsp dried parsley leaves
1 tsp brown sugar

In a mixing bowl beat together the oil, lemon, together with all the other seasonings, salt, and sugar. Add in the freshly chopped herbs, olives, sunflower seeds and cranberries. Allow to sit for 15 mins so that the herbs etc., have time to marinate. Then add in the salad greens, tomato's, avocado, cucumber, and cheese/feta cubes if using. Mix, add in the cooled pasta and mix everything evenly til its all coated in dressing. Put the avocado stone into the salad bowl to keep the avocado from discoloring - sounds funny but it works! Serve at room temperature or chilled. You can add some plain yogurt on the side if you like. Bonn Appetite! :-)

Kunti's spice cake

3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 cup organic natural cane sugar
 1 cup safflower oil
2 tsp vanilla essence
3 Tbsp heavy whipping cream (or another egg re-placer for vegans)
Approx 1 cup warm water  -- enough to make a medium moist batter -- it should'nt be too stiff or too wet but drop off the spoon easily
Round spring form pan

Mix dry ingredients then add wet ingredients. Pour into a greased and floured baking pan and bake at  380 Fahreheit for  25 - 30 mins til its light golden. Test with a cocktail stick, if it comes out clean its ready. 

Strawberry Topping:

1 lb strawberries washed and halved
1/2 cup sugar
1-2 TBSP GMO free corn starch
1/4 - 1/2 cup water

Heat  the strawberries with sugar and water in a pot and when at boiling point turn down heat and simmer until they are soft.

Brown syrup:

Approx 1/2 cup brown sugar
2 Tbsp butter
1 tsp vanilla essence
1/2 cup water water

Simmer all ingredients until it becomes a syrup and remove from heat.

Remove the warm cake from the pan onto a cake tray. Pour brown syrup over and allow it to cool and soak up the syrup. When it has cooled, spread the strawberry compote on top of  the cake. Cut into slices and serve with a dollop of whipped cream. :-d


  1. Hare Krishna Gopi tai,


    I got to know that you are back and very happy to hear it. I hope to get some Mahaprasad from Mayapur. If not, then no problems. Thanks for mailing the letters.

    I am doing fine here. the GWU program is going on good. This is a nice recipe. I also read about the Khaja recipe. There are many temples in india that make this recipe. I hope to meet you sometime soon. Hope you have good health and are not diseased because of ur trip to India.

  2. Hey Bhaven!

    Nice to read u! I dont have anything from MP now, I was in Ireland for a month after India, and just got back here. Glad all is well with u and the GWU prog. Im very well, no wories. Kaja..yeah Im sure its made in more places, but Jagannath Mandir is well known for it - after all they are called Jagannatha tongues! :-)
    ys Gopi