This month's Sivananda recipes.

[Guest guest]

Namaste All.

 

 

VEGETARIAN CUISINE

'The Yoga Cook Book' Recipes from the Sivananda Yoga Centers

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

~~~ A Winter Festival Menu ~~~

Celery Root & Cashew Soup

Green salad with Seeded Yogurt Dressing

Chestnut Roast with Rich Brown Gravy & Cranberry Sauce

Steamed Brussels Sprouts and/or Broccoli

Sweet Potato with Pineapple

Carrot & Parsnip Julienne

Plum Pudding

Holiday Punch

Rich Tofu Fruit Cake

 

 

~~~ Celery Root and Cashew Soup ~~~

 

Ingredients:

- 1 tbsp butter

 

- 3 cups chopped celery root

 

- 4 sticks celery

 

- 2/3 cup cashew nuts

 

- 4 ½ cups water

 

- 1 potato, chopped

 

- 2 ¼ cups soy milk

 

- Salt & Pepper to taste

 

- Toasted cashew nuts and parsley sprigs to garnish

 

 

Preparation:

1. Melt the butter in heavy pan. Sauté the celery root, celery and

nuts over

medium heat until lightly brown.

 

2. Add water and potato, cover and cool over medium heat for 25

minutes

until all the vegetables are tender.

 

3. Add the soy milk. Puree in a food processor or blender. Season

with salt

& pepper.

 

4. Return the soup to the pan. Heat slowly, until warm. Serve at

once,

garnished with toasted cashew nuts and parsley sprigs.

 

 

 

~~~ Sweet Potatoes with Pineapple ~~~

 

Ingredients:

- 5 large sweet potatoes, total weight about 3.25 pounds

 

- 2 tablespoons butter

 

- 1 very ripe, fresh pineapple, about 2.5 lbs

 

- 2/3 cup orange juice

 

- 1 tsp. ground cardamom

 

- ½ tsp salt

 

 

Preparation:

1. Heat the over to 375F. Scrub the sweet potatoes and bake them for

1 to

1.5 hours, until soft.

 

2. Remove the sweet potatoes from the oven and reduce the

temperature to

275F. Leave the potatoes until cool enough to handle, then peel

and mash

them with the butter.

 

3. Peel and core the pineapple. Cut into small pieces.

 

4. Combine the mashed potatoes, pineapple and other ingredients.

 

5. Transfer to a baking dish and bake about 40 minutes. Serve hot.

 

 

 

~~~ Holiday Punch ~~~

 

Ingredients:

- 4.5 cups Cranberry juice

 

- 4.5 cups apple juice

 

- 5 – 6 strips lemon peel

 

- 1 - 2 inch piece ginger root, peeled and coarsely chopped

 

- 2 large cinnamon sticks, broken into pieces

 

- 10 – 12 whole cloves

 

- 2 1/4 cups freshly squeezed orange juice

 

- 1 crisp eating apple, sliced

 

- 2 oranges or satsumas, divided into segments or coarsely chopped

 

- Honey to taste (optional)

 

 

Preparation:

1. Combine the cranberry and apple juices in a heavy pan.

 

2. Add the lemon peel and spices. Bring them to almost a boil.

 

3. Lower the heat and simmer for 10 – 15 minutes.

 

4. Stir in the orange juice and fruit. Add a little honey, if

desired.

5. Serve immediately.

 

 

 

Previous recipes can be found at :-

http://www.sivananda.org/teachings/diet/recipes.html

 

ONS....Tony.