VEGETARIAN RECIPES

This is a collection of Yogic vegetarian recipes used in the Sivananda Yoga Vedanta Centers and Ashrams. There is only one for now but we will keep adding more. So please check this page regularly. Please note that the ingredients and instructions are given in U.S. measurements.

BARBECUE SAUCE

Makes 3 cups.

Ingredients:

2 cups tomato paste

1/2 cup water

1/3 cup honey

1/2 tbsp. molasses

1/4 cup prepared mustard (use a brand that doesn't use vinegar)

1 tbsp. tamari

5 tbsp. lemon juice

1/2 tsp. allspice

1 tsp. salt

1/4 tsp. cayenne (or more to taste)

1/2 tsp. mustard powder.

Instructions:

Combine all these ingredients in a bowl and mix well. Good on veggie burgers, sandwiches, tofu ...

TOMATO SOUP

Makes 7 cups.

Ingredients:

3 cups canned or fresh (preferably) tomatoes

1 green pepper

2 celery sticks

2 tbsp. oil

1 grated carrot

3/4 tsp. oregano

1 1/2 tsp. basil

3 cups hot water or stock.

Instructions:

Sauté over medium heat the vegetables for a few minutes. Now add the herbs and stir them in well and cook for a few more minutes. Now add the tomatoes, salt, pepper and bring to a boil. Simmer for 20 minutes. If you prefer a thicker consistency, in a separate bowl, add some flour to a little bit of soup, mix well, then add back to the soup pot. Also if you would like a creamy tomato soup, just add in 3/4 cup of skim milk powder, again separately and then pouring it back in the pot. Do not boil. For an even heartier soup, you can add some cooked grain to it.

POWER DRINK

Serves 1.

The Power drink was first introduced to us by Dr. Kamlesh, reputed Ayurvedic Physician , who, for the past few years, has been teaching in our Centers and Ashrams the basic principles of Ayurveda (particularly of a balanced diet) for good health.

This very nutritious drink is a real tonic . Dr. Kamlesh recommends taking it as a breakfast. The almonds are said to be excellent for the brain. The dry fruits with provide you with plenty of energy to go through the morning. Soaking retains all their qualities while making them easily digestible.

Ingredients:

5 almonds

1 big dry fig

1 or 2 dates; a few nuts (e.g. cashew or pistachios)

a few filaments of Saffron

a few drops of rose water

Instructions:

The night before, soak the almonds in one bowl and the rest of the ingredients separately. In the morning peel the almonds - this will be made easier after the overnight soaking. Take off the pit from the dates and mix all the ingredients in the mixer, adding the saffron, the soaking water and extra water if needed to adjust the consistency (it should remain quite thick). Add a few drops of rose water before serving.

CHINESE NOODLES

Ingredients:

1 head broccoli

1 green pepper

2 celery sticks

1/2 lb. Thin Chines noodles or vermicelli

2 tbsp. oil

Tamari.

Instructions:

Cook noodles in boiling water for 2 minutes. Chop vegetables and lightly stir fry in wok or frying pan in the oil. Drain water of noodles and add them to the vegetables. Sprinkle tamari to taste over this mixture and stir well so that the noodles will get evenly coated with the oil and tamari.

EASY BROWN GRAVY 

                       EASY BROWN GRAVY

Makes 2 1/4 cups.

Ingredients:

2 1/2 cup water

1/4 cup arrowroot flour

1/4 cup tamari

Instructions:

In a saucepan, whisk the arrowroot in the cold water. On low heat, warm up the water and then add the tamari; Over medium flame, cook to a thick consistency and then add pepper to taste.

TAMARI GINGER SAUCE 

Makes 2 cups.

Ingredients:

1 cup tamari

1 cup water

1 ounce grated fresh ginger.

Instructions:

Mix all ingredients together. The flavor increases if you let sit for a couple of hours. You can use this sauce for tempura or to put over Chinese food.

LENTILS IN MOLASSES

Ingredients:

2 cups lentils

4 cups water

1 bay leaf

3/4 cup tomato paste

3 tbsp. molasses

2 tsp. sugar or honey

1/2 tsp. ginger powder

1/2 mustard powder

1/2 chili powder

1 tsp. black pepper

salt to taste

Instructions:

Cook lentils in water with bay leaf for 45 minutes, making sure that the lentil stay whole. When cooked, add the rest of the ingredients and stir well. Simmer for another 15 minutes and then serve hot.

BAKED TOFU

Ingredients:

1 lb. Tofu block

butter

tamari

good tasting yeast.

Instructions:

Slice the tofu in 10 to 12 slices. Melt butter in saucepan and add tamari to taste. Layer the tofu in a cookie sheet or large pan and then pour the butter-tamari mixture over it. Sprinkle some yeast on top of tofu and bake in oven at 375 deg. Far. For 20 minutes or until the tofu is lightly roasted and crispy.

CURRIED PEAS AND CAULIFLOWER

Ingredients:

2 cups fresh (recommended) or frozen peas

3 cups of cut up cauliflower

4 tbsp. of oil

2 tsp. of cumin seeds

1 tsp. of black mustard seeds

2 tsp. of salt.

Instructions:

Heat the oil in a heavy frying pan and add to it the mustard seeds. When mustard seeds pop, add vegetables and salt. Stir the veggies well. Lower heat way down and cover. Simmer stirring occasionally until veggies are tender (about 5 minutes)

GOBLIN GRANOLA

Ingredients:

6 cups oats, rolled (raw)

1cup almond slivers

3/4 cup sesame seeds

1 cup sunflower seeds

1/2 teaspoon salt

1/2 cup honey

1/2 cup molasses

2 teaspoons canola oil

2 teaspoons vanilla extract

1 cup coconut

3/4 cup cranberries - dried.

Instructions:

Preheat oven to 300º. Mix dry ingredients together and set aside. In a small saucepan over medium heat warm the honey, molasses, oil, and vanilla. Add to the dry mixture and spread evenly on an oiled cookie sheet. Bake for 40 - 50 minutes, stirring every 10 minutes or so until evenly and lightly browned.

BAKED MACARONI

Ingredients:

1 cup of macaroni, uncooked

1 1/2 cups of grated cheese

1/2 cup of milk

1/4 tsp. of salt

pepper to taste

1 green pepper, chopped.

Instructions:

Cook the macaroni and then drain it completely. Put the cooked macaroni in a mixing bowl and add in the remaining ingredients and stir well. Now put this mixture in a buttered pan and spread out evenly. You can sprinkle more cheese on top if you like. Bake in the oven at 350 degr. Fahrenheit for 30 to 45 minutes or until the cheese has melted.

SPLIT PEA SOUP

Ingredients:

2 tbs. or oil

1 tsp. of basil

1/4 tsp. of black pepper

1 tsp. of cumin powder

2 tsp. of salt

1/2 tsp. of ginger powder

6 cups of water

3 cups of split peas

1/2 cup of carrots

1/2 cup of celery

1/2 cup of green peppers

1/2 cup of potatoes

1 tsp. of honey

1 tbs. of lemon juice.

Instructions:

Over low heat, saute spices in oil for a few minutes. Add in the chopped vegetables and stir well to coat them. Now add the water, split peas, honey and lemon juice. Bering to a boil and them simmer for one hour or longer, if you want a creamy consistency.

BANANA BREAD! 

Ingredients:

3 large or 4 small bananas

1/2 cup of oil

1/2 cup of honey

1 tsp of vanilla

1 tsp. of salt

1 tsp. of baking soda

1/2 tsp. of mace

1-3/4 cups whole wheat pastry flour

1 cup chopped walnuts (Optional)

Instructions:

In a blender or food mill, puree the bananas to a smooth and creamy texture. Add to them the oil, honey, vanilla and mix well. Add in the remaining ingredients, making sure you don't overstir. Spoon mixture into a greased loaf pan and bake at 350'F, for a large loaf, 45-60 minutes (45 for moist, 60 for dry and crusty) and 35-40 minutes for 2 small ones.

MUNG DAL KITCHARI (TRIDOSHIC)

Ingredients:

1 cup of mung beans

1 cup of basmati rice

1 piece of ginger root

2 tablespoons of coconut shreds

1 bunch of cilantro

1/2 cup of water

3 tablespoons of ghee (clarified butter)

1 cinnamon stick

5 whole cardamom pods

5 whole cloves

10 whole black peppercorns

3 whole bay leaves

1/4 teaspoon of turmeric

1/4 teaspoon salt

Instructions:

Wash dal and rice until water is clear. In a blender, put ginger, coconut, cilantro and 1/2 cup of water and blend till liquefied.

Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment, add blended items to spices, then turmeric and salt, stir until lightly browned.

Stir in mung dal and rice and mix well, pour 6 cups of water, cover, bring to a boil. Let boil for 5 minutes. Then turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes)

SUNFLOWER SEED SALAD DRESSING

This is the most popular salad dressing in our Ashrams and centers worldwide. 

Ingredients:

1 cup oil

1/2 cup tamari

1/2 cup lemon juice

1 to 2 cups sunflower seeds

Instructions:

In a blender, combine all the ingredients and blend until you get a smooth and creamy consistency. If the consistency is too thick, add more water; if too thin, add more sunflower seeds. To this mixture, you can add any herb or spice you prefer. Taste and adjust.

SIVANANDA OATMEAL COOKIES

These are very popular in all our locations. The students like to have a nutritious cookie after taking a Yoga class. They are good for you, they are filling, and they taste SOOOOO good.

Ingredients:

2 1/2 cups whole wheat pastry flour

1/2 cup raisins

1 cup ground almonds or hazelnuts

3/4 cup oil

1 1/2 cups honey

3/4 cup milk

1/4 tsp. Salt

3/4 tsp. Nutmeg

1 1/2 tsp. Cinnamon

1 tbsp. baking powder

Instructions:

Mix wet ingredients. Mix and sift all dry ingredients (except nuts) into the wet ones. Now add the ground nuts. Shape cookies 2 to 3 inches onto greased cookie sheet. Bake at 350 degrees Fahrenheit for 15-20 minutes.