Sivananda recipes.

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VEGETARIAN CUISINE

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

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~~~ 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