Vegetarianism & Beyond

Sacred Vegetarian Recipes - Prasadam

World Vegetarian Day 1st October each year

World Vegetarian Awareness Month - October

http://www.hknet.org.nz/VegeWVD.html

see what's already happened last year http://www.hknet.org.nz/VegeWVD2004.html

see what we hear is to be happening this year

See our previous World Vegetarian Day issue of the newsletter for a wide range of Vegetarian issues
2005 World Vegetarian Day newsletter
Shaligram Tirtha Pradarshini newsletter October 2005 - Theme Prasadam

Vege update:
Social scientists and law enforcement officials have identified animal abuse as a symptom of emotional illness and a precursor to violent crimes against human beings. To allow individuals guilty of perpetrating such cruel acts to go unpunished or not sufficiently punished would be to sanction these horrific crimes and would permit them to go on to possibly commit violent crimes against humans.

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

This list is about vegetarian kitchen crafts. This list is created for postings regarding back to basics vegetarian kitchen crafts. When we say vegetarian we mean no meat, fish or eggs. When we say back to basics, we mean tips on making yeast, bread, gluten, tofu, sprouts and so forth. http://groups.yahoo.com/group/vkcrafts   Post a Message: http://groups.yahoo.com/group/vkcrafts/post
 

Eggplant Parmesan For Two

Serves 2 for two meals
Ingredients:
9 Lasagne pieces, uncooked
1 medium eggplant, about 3/4 pound
Olive oil flavored cooking spray
2 tsp. dried basil
2 tbsp. grated low-sodium Parmesan cheese
1 26-oz. jar low fat-marinara sauce (see our recipe)
1/2 tsp. Italian seasoning
1 15-oz. container light ricotta cheese
8 oz. low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)

Italian Seasoning Blend
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage
1/2 teaspoon garam masala
Combine all ingredients; store in an airtight container.

Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagne pieces and remaining sauce. Serve hot.

Some hints taken from the pasta recipe site - not that devotees would do this but it's what it said here.
Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator over night or at least 8 hours. Bake as directed above.

JTCd's Spinach lasagna

Ingredients:
(I usually double or treble these measurements)
1 x 250grms lasagna pasta
2 large bunches spinach, washed and coarsely chopped
5 tablespoons (100 ml) butter
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) yellow asafoetida powder
1/4 teaspoon (1 ml) nutmeg
2 tablespoons (40 ml) plain flour
3/4 cup (185 ml) milk
250 g (9 ounces) chopped feta cheese (or ricotta or curd cheese)
1 and 1/2 cups (375 ml) tasty cheddar cheese grated
1 and 1/2 cups (375 ml) mozarella cheese grated
1 and 1/2 cups (375 ml) parmesan cheese grated
1 and 1/2 cups (375 ml) mild or edam cheese grated - for topping
2 tablespoons (40 ml) bread crumbs (optional)
1 cup (250 ml) melted butter (for brushing on the pastry layers)
olive oil
salt

1. Place the spinach in a large, heavy saucepan over moderately high heat with 3 tablespoons (60 ml) of butter, salt, and pepper. Bring the spinach to a boil, reduce the heat, and cook uncovered until the spinach is tender and the liquid has evaporated.
2. Melt another 2 tablespoons (40 ml) butter in a separate pan, add asafoetida, and saute for a few moments. Add the nutmeg and flour and saute for about 1 minute. Add the milk and stir carefully until the sauce boils and thickens. Remove from the heat. Combine the spinach, cheese, and sauce. Place the mixture in a bowl. If the mixture is too moist, add the optional bread crumbs.
3. In a separate pot cook the wavey lasagna in a pot of water with salt and olive oil until el-dante
4. Drain lasagna
5. Put lasagna into large baking dish and pour over it the spinach mixture.
6. Add the mozzarella cheese and parmesan cheese, and mix all together until evenly mixed
7. Sprinkle  mild and or edam over the top of the lasagna in the dish. I added some crumbled Wensleydale once too, amazingly wonderful combination with added paprika and black pepper sprinkled over the top.

Put into the oven and bake on medium heat for about one hour, or two if you like - it improves by the hour. Offer hot witha drizzle of olive oil.

Fettuccine Alfredo
(some say it) Serves 4
Ingredients:
8 oz. Fettuccine pasta
1 cup butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper to taste

Prepare pasta according to package directions, drain. In a medium saucepan, melt butter over low heat. Blend in cream and cheese and cook over low heat to reduce mixture slightly and melt cheese. Sauce should not boil. Remove from heat, season to taste with salt and pepper, toss with pasta and serve immediately.

Pesto  (Italiano Sauce)
Ingredients:
Equal amounts of  (one good bunch):
        Fresh Basil leaves
        Fresh Mint leaves
        Fresh Parsley leaves
200 grams + of Parmasen Grated Cheese
200 grams Almonds
4 table spoons Virgin Olive Oil
1 tsp salt
1 tsp whole black peppercorns
2 tsp sweet basil
2 tsp paprika
1 cup water
squirt lemon juice (half lemon)

Put it all into a blender and blend until thick and creamy

Serve with pasta and pasta sauce above

Vegetarian Peppers and Polenta Kebabs:
Ingredients:
For the kebabs:
2 green capsicums  - cut into squares - 1/2 inch in size
2 red capsicums  - cut into squares - 1/2 inch in size
2 yellow capsicums  - cut into squares - 1/2 inch in size
2 orange capsicums  - cut into squares - 1/2 inch in size
one large jar of Kalamata black olives pitted
one large jar of stuffed green olives
one can of Pineapple rings - or if available fresh pineapple and cut to small segments
225 grms (8oz) cherry tomatoes
100 grams Red Leicester cheese - cut into squares - 1/2 inch in size
100 grams Tasty cheese  - cut into squares - 1/2 inch in size
100 grams Parmesan cheese
bamboo kebab sticks - 8 inches long

For the polenta skewers:
1 litre (1 and 1/4 pints) vegetable stock or water
sea salt and freshly ground black pepper
200 grms (70z) course polenta
50 grms (2oz) butter
75 grms (3oz) freshly grated Parmesan cheese - plus extra for sprinkling
1 tea spoon hing
2 tablespoons Olive oil
2 springs Rosemary

For the polenta - method:
1 . In a large saucepan, bring the stock/water and 1tsp salt to the boil. Gradually add the polenta, stirring constantly. Simmer for 30 - 40 mins until the mixture comes away from the pan, stirring frequently. Add the butter, Parmesan cheese, hing, rosemary and pepper.
2. Spread out the hot mixture on to a dampened baking sheet to a 5mm (1/4 inch) thickness. Leave for about 1 hour to set.
3 Cut the polenta into squares or diamonds shapes about one inch in size and lightly grill in the oven until golden brown and a slight puffy.

For the Kebabs:
1. collect all ingredients in small bowls
2. assemble each item onto the bamboo stick
3. Black olive, red capsicum, pineapple, red Leicester cheese, green capsicum, cherry tomato, orange capsicum, polenta, yellow capsicum, tasty cheese, red capsicum, stuffed green olive.

Serve with Satay sauce or Pesto sauce. Serve at room temperature.

Satay Sauce

From Kurma's Great Vegetarian Dishes cookbook.
Satay sauce is delicious served with a variety of fried savouries. This recipe yields a fairly hot sauce. Adjust chilies as desired.
PREPARATION TIME: a few minutes
COOKING TIME: 15 minutes
YIELD: just under 2 cups (500 ml)
Ingredients:
1 tablespoon (20 ml) olive oil
1 teaspoon (5 ml) minced fresh ginger
1 tablespoon (20 ml) hot green chilies, minced
1/4 teaspoon (1 ml) yellow asafoetida powder
11/2 cups (375 ml) tomato puree.
11/2 teaspoons (7 ml) ground cumin
3 tablespoons (60 ml) peanut butter
4 tablespoons (80 ml) coconut milk
11/2 teaspoons (7 ml) brown sugar
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) minced parsley
1 tablespoon (20 ml) lemon juice

1. Heat the olive oil in a heavy pan until almost smoking. Saute the ginger and chilies until they start to brown; then add the asafoetida. Saute for just a few seconds; then add the tomato puree. Stirring often, bring the puree to a boil. Reduce the heat to low and simmer for 5 minutes.
2. Add the ground cumin and peanut butter, stirring the sauce until the peanut butter melts. Blend the coconut milk, sugar, salt, parsley, and lemon juice with the peanut butter and remove the sauce from the heat. Whisk until smooth. This sauce is best served hot.

CUCUMBERS RAITA

 Servings: 6 Serving size: 1 serving Preparation time: 30 minutes
Ingredients:
 2 medium Cucumber
1-1/2 cups Yogurt Plain, low fat if necessary
2 tablespoons Coriander, fresh
¼ teaspoon cayenne pepper
1teaspoon Mustard seeds
½ teaspoon salt
1 teaspoon lemon peel grated
½ tablespoon Paprika
2 tablespoons Sesame oil

Peel and coarsely shred the cucumbers, place them in a bowl. Sprinkle with salt and toss. Let cucumbers sit at room temperature for about 25 minutes. Pour into a strainer, press out the excess liquid, pat them dry with paper towels.
Place yogurt, cayenne and fresh chopped leaves in a bowl and wisk until smooth and creamy. Add cucumbers.
Heat oil in a small pan. When is hot add the mustard seeds. Pour the fried seeds and oil into the cucumber and yogurt mixtiure , stir to blend.
Refrigerate for at least one hour ( better if two), to allow the seasoning to release their flavors. Sprinkle with paprika and serve.
This refreshing dish it?s a good appetizer, especially in the summer.

Vrindavanesvari's Krishna Balaram cake:
Ingredients:
250 grms butter
1 and 1/2 cups sugar
2 table spoons yogurt
2 table spoons golden syrup
4 cups white flour
4 table spoons baking powder
2 and 1/2 cups liquid (half milk half water)

Works fine doubled or tripled also

method:
1. Melt butter and cream it with the sugar in a pot. When bubbling add yogurt and golden syrup.
2. Disolve baking powder in the half and half milk and water bowl. Be prepared for it to nearly double in size. Add to the creamed mixture (it also works if you add the creamed mixture to this bowl which is easier for mixing in larger quantities)
3. Double the mixture and divide in half or in three for layer cakes. Cook on a meduim 150 C heat until golden brown - usually about 35-40 mins.

For Orange cake add grated orange rind to the butter mixture and 1/2 cup orange juice instead of as much water.
For Carob or Decaf Coffee cake cream the powder with the butter mixture.
It is nice also if you keep a carob or coffee mix seperate from a plain mix and then marble the two together.

The consistency should be semi-liquid not dry and doughy.
if unsure you can always cook for longer on a lower heat.

You can put jams in the layers and icing and cream on top.
Offer and serve.

Vedavati dd's (my wife's) Butterscotch Pudding
Ingredients:
Pudding
1 cup SR Flour
3/4 cup sugar   -  Mix all together - melted butter, etc.
1/2 cup milk     -  Put into buttered pudding dish on bottom.
60 g butter

Sauce
30 g melted butter with 1 1/2 cups hot water and 2 tablespoons golden syrup.

Pour gently over pudding mixture and cook for approx 40 minutes in moderate oven.

Variations:  Any fresh or canned fruit.  Put fruit on bottom and pour over juice.  Also carob - I'll send that to you some other time, but you have some great recipes for carob deserts anyway.

As its plum season in NZ at present we used the plums from next door's over hanging plum tree, boiled down the plums and ladelled it over the pudding mixture to make a really nice plum pudding in 15 - 20mins

Rhubarb Yoghurt Fool (fat-free / sugar-free)

A no-fat and sugarless dessert is great for the waistline - BUT if you don’t mind a few extra calories, use whole milk and Greek yoghurt for a creamier finish.

Serves 4
Ingredients:
570g/20oz rhubarb
5 tsp artificial sweetener
1 tsp fresh root ginger, chopped
200g/7fl oz low-fat plain yoghurt

Method:
Pre-heat your oven to 180°C/350°F/Gas 4.
First of all, trim and wash the rhubarb and cut it into 2.5cm/1in chunks. Then place it in a baking dish, sprinkle with the sweetener and add the chopped fresh root ginger then bake it in the oven, without covering, for about 30-40 minutes or until it's tender but still has some shape.
Now you need to drain the rhubarb, so tip it into a sieve set over a bowl to drain off the excess juice. Next place it in a food processor and whiz it to a thick purée. After that, transfer it to a bowl and leave aside to get quite cold. Next empty the yoghurt into another bowl and fold half the purée into it, then divide the mixture between four serving glasses and spoon the remaining purée on top.
Cover with cling film (food wrap) and chill until ready to offer and when needed.

Apple Ice Cream
 
Something a little different for dessert. I don't think I have ever seen this particular ice cream in any of the specialist outlets that I have been to. For this recipe, you need to use a crisp, juicy fleshed apple variety. In the UK the best one is called 'Fuji' but other varieties should be just as suitable. In NZ try Pacific Rose or Braeburn.
 
Serves 6
Preparation time - 1 hour
Cooking time - No cooking required
 
Each serving contains: 281 calories, 27g sugar,
7g fat, 12g saturates, 0g salt.
 
Ingredients:
500g (1lb 2oz) eating apples, peeled, cored and chopped
2 tablespoons lemon juice
75g (3oz) sugar
pinch cinnamon
2 teaspoons redcurrant jelly
284ml (10fl oz) carton whipping cream
fresh mint and apple slices to serve (optional)
 
Method:
1. Place the apples in a pan with the lemon juice and sugar and cook gently, keeping covered, for 5-6 minutes, until soft.
 
2. Beat in the cinnamon and redcurrant jelly and leave to cool.
 
3. Whip the cream until fairly thick, then fold it into the apple puree.
 
4. Pour into a plastic container, cover and freeze for 30 minutes.
 
5. Give the ice cream a stir and refreeze for a further 4-5 hours, or until completely frozen.
 
6. Decorate with fresh mint and sliced apple before serving.

DISCLAIMER: (it's Kali yuga, there has to be a disclaimer on most everything eh)
I do not claim that the recipes are mine. If they are, I will tell you. I have gathered many recipes over the years and I have adapted more than a few to suit my personal taste and requirements. Please feel free to pass them on to friends. They are for the Lord's pleasure and sharing with His devotees.  JTCd  =>:-))

The book "Living a Good Life" normally selling at $21.95 is now going at the $14.95 price, .http://vegsoc.wellington.net.nz/livingGd.htm

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

"The beef industry has contributed to more deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of 'real food for real people', you'd better live real close to a good hospital."

- Neal D. Barnard, M.D., President, Physicians Comittee for Responsible Medicine, Washington, D.C.