Yogic Life

Have a favourite Vegetarian Recipes or comments and/or article on Yogic Life? Do to spam machines clogging our comment availability with literally 1000s of spam we chose to close comments on this blog. However, we invite comments on a recipe, article or alike. These are published under 'Comments'

yogiclife[@]sixsenses.ca (remove bracket from address - helps against spam)

Namaste'

Ingredients:

Servings: 4 medium to large pasties

for the pastry:
10 oz/275g/2 cups plain flour (I use a mixture of 3 oz white & 7 oz wholewheat/wholemeal)
5 oz/130g/ 3/4 cup hard margarine (I grate it - it's easier to rub in!)
pinch salt
water to mix

for the filling:
1 tablespoon oil or margarine
1 onion, roughly chopped
1 small Swede chopped (about 1/2inch dice)
4 medium/large carrots chopped as above
1 medium/large potato chopped as above
1 tsp yeast extract
black pepper to taste

Pastry:
Mix flours and salt together. Rub in grated marg until the mixture looks like fine breadcrumbs. Add cold water a tablespoon at a time until the mixture holds together and a firm dough is formed. Knead lightly. Put in fridge

Filling:
Melt the margarine or heat the oil in a large saucepan. Add the vegetables and stir well. Put lid on saucepan and cook, on a low heat for about 20 minutes, stirring occasionally until vegetables are nearly cooked. Stir in yeast extract and add black pepper, and allow the mixture to cool. Remove pastry from fridge and cut into four equal pieces. Roll out each piece roughly into a circle of about 7 inch (this is very roughly - I never actually measure it!). Place 1/4 of the veg mix along the centre of each circle and wet edges, bring them together above the veg mix and seal and 'crimp'. Brush with soya milk and cook (in a preheated oven!) at 180C/375F on the middle shelf for about 40-45 minutes.

These are good hot or cold, and I sometimes add herbs to the mixture (fresh or dried whatever I have to hand) just for a change! Hope you enjoy them as much as my children have over the years.

Source: Vegan Family

For colds/flue/aches pains, etc; you might want to try the following cures.

Cure 1

1/4 teaspoon dry ginger
1/4 teaspoon tumeric

Mix both together with 1 teaspoon to 1 tablespoon honey. (unpasteurized honey is best but not essential)

Cure 2

Add lemon or lime juice
add cold water to drink mixture

Add hot water making a tea if you'd like. (only takes away from unpasteurized honey benefits) but really OK.

Cure 3

Chai Masala
(Indian for Tea with spices) - this works well too because its got some heat (spice)

In medium pot - fill more than half full
- add two regular tea bags

Following spices are only a guide - can add one, some or all

- one cinnamon stick or 1/4 tsp cinnamon powder
- 1/4 teaspoon black pepper - ground or peppercorns
- 1/4 tsp dry ginger
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp cloves
- 6 green cardamom pods
- 3 black cardamon pods
- 1/4 tsp fennel seeds

After spices and tea boils for a while add Milk &/or Sugar to taste. Strain before serving in tea cups or mugs.

Also many Indian families simply use Fennel & Cardamom pods in their Chai Masala.

Ingredients
1 tbsp vegetable oil
? tsp mustard seeds (black preferably but yellow is okay)
1 tsp coriander seeds
2 tsp fresh root ginger, minced
2 green chillies, finely chopped
? tbsp chopped almonds (optional)
1 small onion, finely chopped
200g/7?oz cauliflower, cut into florets
200g/7?oz broccoli, cut into florets
2 medium tomatoes, chopped
? tsp turmeric powder
200ml/7?fl oz coconut milk
1 tsp salt
1 tbsp water
fresh chopped coriander, to garnish
chappatis, to serve

Method
1. Heat the oil in a pan over a high heat. When hot, add the mustard and coriander seeds.

2. Once the seeds start to pop, reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes.

3. Next, add the cauliflower and broccoli florets and stir to mix everything well. Cover and cook for five minutes.

4. Add the tomatoes, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender.

5. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick.

6. Serve garnished with fresh coriander and hot thick chappatis.

Source: BBC FOOD

Ingredients
250g/9oz/1? cups red lentils
?tsp ground turmeric
2 tbsp mustard or any other vegetable oil
? tsp brown mustard seeds
? tsp panch phoran
4 hot dried red chillies
1 bay leaf
1?-1? tsp salt
2 tbsp thick tamarind paste or to taste
1 tbsp sugar or to taste

Method
1. Wash the lentils in several changes of water until the water runs clear. Put them in a medium-sized pan with the turmeric and mix. Cover with 1l/1?pt/4? cups water. Bring the lentils to the boil over a medium-high heat. Reduce the heat to low, cover partially and simmer for 40 minutes or until the lentils are tender. Stir now and then during the last 10 minutes. When the lentils are cooked, mash with a spoon to a pulp-like consistency.

2. Heat the oil in a large, wide, preferably non-stick pan or wok over a medium-high heat. When hot, add the mustard seeds. As soon as they pop, a matter of seconds, add the panch phoran, chillies and a bay leaf. Stir and fry for 5-6 seconds or until the chillies darken in colour. Add the cooked lentils, 150ml/5fl oz water and the salt. Stir to mix. Add the tamarind paste, a little at a time to get the sourness you desire. Add just enough sugar to balance the sourness. Bring to the boil. Turn the heat to low and simmer for 8-10 minutes. The finished dal should have the consisitency of a thick pur?e.

Source: BBC FOOD

Ingredients:
Basmati Rice - 1 cup (soak for 20 minutes)
Coconut Milk - 1/2 cup
Tomato - 1, chopped
Ghee - 2 tbsp
Oil - 1 tbsp
Cumin Seeds (jeera) - 1 tbsp
Chili Powder - 1/2 tsp
Bay leaf - 1
Salt, to taste
Mixed Vegetables - 2 cups, cut into cubes (carrots, beans, peas, cauliflower)
Soy Chunks - 15, soaked in boiling water for 10 minutes & chopped (optional)

Grind (For Paste 1) :
Onion - 1, cut into chunks
Garlic - 4 to 5 cloves
Ginger - 1 inch piece
Green Chilies - 7
MTR Pulao Masala - 1.5 tsp (or grind your masala with cinnamons, cloves, cardamom, poppy seeds and saunf)

Grind (For Paste 2):
Mint - 1/4 cup leaves (loosely packed)
Coriander - 1/4 cup leaves (loosely packed)

Method:
1. Drain the soaked rice. Heat a tbsp of oil in a wide pan, add 1/2 tbsp of cumin seeds and the bay leaf, add the drained rice and saut? until the rice turns a bit glossy and has a good fragrance. Keep aside.

2. In the pressure cooker, add 1 tbsp of oil + 1 tbsp of ghee, add the remaining 1/2 tbsp of cumin seeds and the Ground Onion Paste (paste 1). Fry this for 5 to 6 minutes.

3. Next add the Mint-Coriander paste (Paste 2), and the chopped tomato. Fry for another 3 to 5 minutes.

4. Now add the chopped vegetables and saut? for just a minute, add 1 cup of water and some salt. Close the cooker with the weight on top and keep covered for just 2 minutes on medium-high flame (there will be no whistle).

Note: For 1 cup Basmati Rice we need 1.5 cups of liquid (water + coconut milk)

5. Open the lid, add the rice, coconut milk, 1/2 tsp chili powder and cover again with the weight on top. Keep closed for 5 minutes (there will be no whistle). Switch off the cooker after 5 minutes and leave undisturbed for 20 minutes before opening the cooker to serve.

Preparation Time : 5mins
Cooking Time : 10mins
Serves / Makes : 4

Ingredients
Mix the following to form the marinade:
* Chili powder 1 tsp
* Garam masala 2 tbsp
* Ginger garlic paste 2 tbsp
* Yogurt 3 tbsp
* Lime juice 2 tbsp
* Oil 1 tbsp
* Salt to taste

Capsicum 1 large red cut into 4 big cubes
Potato 1 large cut into 4 big pieces
Pineapple 100 gm cut into 4 big pieces
Cauliflower 100 gm cut into 4 big pieces
Fresh Baby-corn 8 ounces pack

Method
1. Mix the vegetable in the prepared marinade and leave aside for half an hour.
2. Skewer the vegetables, pineapple first, into a satay stick, one after the other. Repeat procedure until the entire vegetable are skewered.
3. Grill the kebabs, turning it occasionally so that it is evenly grilled.

New Moon	Full Moon
January 8 - Monday	January 22 - Monday
February 7 - Tuesday	February 21 - Tuesday
March 7 - Wednesday	March 21 - Wednesday
April 6 - Thursday	April 20 - Thursday
May 5 - Friday	May 20 - Friday
June 3 - Saturday	June 18 - Saturday
July 3 - Sunday	July 18 - sunday
August 1-30	August 16 - Saturday
September 29 - Monday	September 15 - Monday
October 28 - Tuesday	October 14 - Tuesday
November 27 - Thursday	November 13 - Thursday
December 27 - Saturday	December 12 - Friday

Ingredients
8 cups finely shredded green cabbage
2 cups finely shredded red cabbage (optional)
1/4 cup slivered almonds
1/4 cup sesame seeds
3-4 green onions, thinly sliced
1 package vegetarian ramen soup (select a brand that is made with baked noodles and a variety without meat or other animal products)
2 tsp toasted sesame oil
1/3 cup seasoned rice vinegar
2 tbsp sugar or other sweetener
1/8 tsp black pepper
fresh cilantro (optional)

Method:
1. Mix the shredded cabbage in a large salad bowl.

2. Toast the almonds and sesame seeds in an ovenproof dish in a 350 degree oven (or toaster oven) for 8-10 minutes, until lightly browned and fragrant.

3. Add to the shredded cabbage, along with the green onions.

4. Break the uncooked ramen noodles into pieces (the easiest way to do this is to place them in a plastic bag and hit them with a rolling pin or similar heavy object). Add them to salad.

5. Empty the packet of ramen seasoning mix into a small bowl, then stir in the sesame oil, seasoned rice vinegar, sugar, and pepper. Mix thoroughly, then pour over the salad.

6. Toss to mix, then let stand 30 minutes to allow the noodles to soften.

7. Garnish with fresh cilantro just before serving, if desired.

Servings:
Serves 6

Nutrition information per serving:
101 calories, 2 g protein, 13 g carbohydrate; 4 g fat, 279 mg sodium, 0 mg cholesterol

Ingredients
1 large bunch broccoli
4 cups boiling water
2 cups kasha (use buckwheat groats for a milder flavor)
1/2 teaspoon salt
1 15-ounce can black beans, drained
1/2 cup roasted red pepper
2 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup chopped fresh cilantro

Method
1. Cut off broccoli stems. Cut or break the tops into bite-sized florets. Peel the stem with a sharp knife, then slice it into 1/2-inch thick rounds. Set aside.

2. Into the water in a large saucepan, place kasha and salt. Cover and simmer for about 10 minutes, or until all the liquid has been absorbed.

3. While kasha is cooking, combine and pur?e all the remaining ingredients in a food processor or blender.

4. Just before you are ready to eat, steam broccoli over boiling water for about 5 minutes, or until it is bright green and just tender.

5. Place a generous about of kasha on each serving plate, then top with steamed broccoli and black-bean sauce.

Servings
(Makes about 8 cups)