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Wednesday, May 23, 2012

Mini Chocolate Ricotta Cream Tarts

Soooooooooooo . . . I have been experimenting making mini tarts and quiches, and these decadent mini chocolate desserts are lovely! Perfect to satisfy the chocolate cravings! :-)

*12 mini tart shells
( I made my own with a plain cookie dough baked over an upturned muffin tray)
*Approx 2 cups apple sauce
(I made my own with cinnamon and lemon zest added for flavor, thickened with 1 TBSP corn starch)

Fill tarts 3/4 full with apple sauce and put in fridge to chill.

Ricotta Chocolate Cream:
*Approx 1 cup of ricotta cheese
*1/2 tsp vanilla essence
*1 big bar 75% dark chocolate (I used Trader Joe's)
*Approx 3-4 TBSP maple syrup

Melt chocolate in a bowl above a pot of boiling water. Blend the ricotta til smooth (takes approx 1 minute), add in maple syrup and vanilla and chocolate and blend again til well mixed. The consistency  will become nice and thick because of the chocolate.

Spoon the ricotta chocolate cream into the mini tarts. Shave some chocolate on top and return to fridge to set.

Serve these delicious little desserts chilled. If you want to be even more decadent add whipped cream on top!! :-) I'm going to try making these with cooked pears and other fillings too! :-)

Monday, May 21, 2012

Solar powered dehydrator

How cool is this!! Check out a solar powered dehydrator...prob it could be diy'd..:-)

Hunger Quote

I love this quote! :-)

"The whole material world is full of hungry living beings. The hunger is not for good food, shelter or sense gratification. The hunger is for the spiritual atmosphere..." Srila Prabhupada


Banana Walnut Muffins

Hey Folks!

Its a raining outside and I have a day to myself, so here comes a new muffin recipe which I made for Urmila and Jahnu Best's breakfast yesterday. These muffins are delightfully soft and fluffy especially considering that they are made with sprouted wholewheat flours. :-) Dhanvantari gave these a rave review, and since he is a picky eater I take that as the highest compliment! :-)

Approx 2 cups almond meal (Trader Joe's)
Approx 3 1/2 cups sprouted wheat pancake and waffle mix (Arrowhead Mills)
2 heaped tsp baking powder
A pinch of sea salt
Approx 1 cup walnut pieces
Approx 1/2 cup orange flavored cranberries (Trader Joe's)
Zest of 1 big lemon

Mix all the above ingredients and set aside.

Juice of 1 big lemon
3/4 cup safflower oil
1 1/4 cup maple syrup
1 TBSP double cream
1 TBSP vanilla essence
2 banana's

Blend the above ingredients til smooth and mix with dry ingredients. Add approx 1/4 cup water to make a thick foamy batter. Spoon generously into lightly oil muffin trays, sprinkle with a dash of raw turbinado sugar and bake in a pre-heated oven at at 375 degrees Fahrenheit for approx 30 mins, or til dark golden and the indent springs back when you press muffin top lightly with your finger.

Allow to cool to room temperature or so. These muffins are soft and crumbly so removing them from the tray intact is a little challenging - and since I intended to open them up and fill them with a whipped cream cheese anyway - after a few unsuccessful attempts I didn't bother fighting the muffin tray anymore. I just carefully cut the muffin tops off level with the tray top - but be gentle to avoid breaking them - and set aside. Use a knife to loosen the edges and ease the muffin bases out of the tray.

Arrange muffin bases on a plate and dab a generous TBSP of whipped cream cheese on top. (See below. If you want them sweeter you can add a tsp of strawberry jelly on top of the cream cheese). Gently place muffin tops back over the filled the bases.

Voila! Your royal muffins are ready! :-) Delicious served with a side of fresh fruit and hot barley cup or herbal tea.

BTW, these muffins are also great plain if you don't want to use cream cheese! :-)

1/2 pkg cream cheese
Approx 3-4 TBSP sour cream

I blended the above with a magic stick til smooth.

Optional additional ingredient: Strawberry jelly (jam) mixed til runny

Thursday, May 17, 2012

Banana Buckwheat Bread Pudding

OMG!! I made bread pudding for the first time today and it came out awesome!

I had seen someone make it before on a cooking show a few months ago, but they used eggs and white bread, so though it gave me an idea of how to make it, the recipe was no good for me.  I never use eggs, and I avoid using white flour or sugar as much as possible. So this was a total experiment with a happy ending! :-)

I used a sweet spice buckwheat bread which I'd made for Ekadashi yesterday, (for recipe see end of this post). I found it a little too dry to eat today and to avoid waste I decided to try out this idea. I'm sure it would work with any bread, though the sweet spices really gave it a delightful flavor.

Im sure this recipe could be made for Ekadashi day's too - just use a substitute for the cornstarch.

You will need:
3 mini loaves of sweet spice buckwheat bread (or bread of your choice), cut into medium thick slices. Arrange in a small glass baking dish.

 Blend til smooth:
2 cups organic whole milk
1 banana
2 TBSP vanilla essence
Approx 1/2 cup maple syrup
1 heaped TBSP non-GMO cornstarch

Pour this mixture over the bread.

Sprinkle on top:
2 big TBSP butter cut into pieces
3- 4 TBSP walnut or pecan pieces
2 TBSP cranberries (optional but it helps absorb the liquid too)
Approx 3 TBSP brown cane sugar

Bake in a pre-heated oven at 370 Fahrenheit or so for approx 40 mins or til liquid is absorbed and top is nicely browned and somewhat caramelized.

Great served hot - would make a fancy breakfast or brunch dish.

If you want to try making it with buckwheat bread like me, then here's how I made the bread:
Approx 1 1/2 cups buckwheat flour
Approx 1 cup tapioca flour
Approx 2 tsp baking soda
Approx 2 TBSP cinnamon powder
Approx 1 tsp cardamom powder
1 cup orange flavored cranberries (Trader Joe's)

Mix all together evenly and set aside.

Blend til smooth:
1 ripe banana
2 tsp vanilla essence
1/4 cup sunflower oil
Approx 1/2 cup maple syrup

When mixing into dry ingredients, add:
Fresh whey as needed

Pour the liquid mixture into the bowl with dry ingredients and mix evenly, adding sufficient fresh whey to make a medium runny dough. Fill into oiled mini loaf tins, and bake for approx 30 mins or til lightly browned on top and it springs back up when you make an indent by pressing your finger lightly into it. Allow to cool. Serve at room temperature with butter or reserve for the former recipe.

Wednesday, May 16, 2012

Roast Potato Slices

Hey folks,

Here's another Ekadashi-friendly recipe - Im on a roll today! :-)
These roast potato slices are super simple to make and lovely served with a salad. Serves approx 6 as part of a larger meal.

8 medium potato's, washed, peeled, and pre-boiled til tender (chill them in the fridge til ready to use)
Fresh rosemary sprigs
Sea salt
Blk pepper
Approx 4 TBSP soft butter

Cut cooled potato's into medium thick slices. Smear a glass baking dish with butter. Arrange the potato slices in the dish. Sprinkle with seasonings, rosemary sprigs and add dabs of butter.
Bake in preheated oven at 425 degrees Fahrenheit, til golden. Serve hot.

Ekadashi Potato Burgers

It's good to have a few handy recipes like these up your sleeve for Ekadashi days.
This one is for you Urmila Mata. :-) 

This makes approx 16 mini burgers.

4 medium sized new potato's, washed, peeled, chopped, cooked and mashed (I added butter, salt, pepper and some water left from cooking)
3 cups cooked mushy quinoa
1/2 cup cooked celery (finely sliced)
1/2 cup cooked red bell pepper (optional)
1/2 cup crushed walnuts
1/2 cup fresh chopped cilantro
1/2 cup shredded vegetarian mozzarella
1 tsp liquid smoke (optional)
2 tsp paprika
1 tsp cumin powder
1 tsp asafoetida (optional)
2 tsp sea salt or to taste
1 tsp ground blk pepper
1/2 tsp red chili flakes
Buckwheat flour for coating
Approx 3-4 TBSP oil for frying (I used sunflower)

Mix all ingredients and form into small thick patties. Coat lightly in buckwheat flour. Pan fry on an oiled pre-heated heavy cast iron griddle over medium low heat. Handle as little as possible to retain their shape. Turn patties over when the first side is dark golden brown and fry again til ready.

Serve hot topped with some fried jalopeno chilli's, a dash of ketchup and a good salad.

Spicy Pizza Loaf

Looking for some savory muffins? These are good - especially on a cold day - slathered with butter, cream cheese or slices of avocado, and served with a creamy soup! :-)

3 cups sprouted wheat flour
1/2 cup cream of wheat (or leave out and add extra 1/2 cup of flour instead)
1 cup of parmesan cheese
3 TBSP non GMO cornstarch
2 tsp baking soda
1 tsp sea salt
1 tsp asafoetida
1/2 tsp chili flakes
2 TBSP dried basil
1 tsp paprika
1/2 cup finely chopped red bell pepper
1/2 cup chopped black olives (optional)
1/2 cup finely chopped celery (optional)
2 cups crushed tomato's
1/2 cup oil
Enough water to make a a stiff but moist dough

Combine all dry ingredients, and then add in everything else and evenly mix. Pack into greased mini loaf tins and bake at 375 for approx 35 mins or til dark golden.

Remove from oven. Remove from tins when cooled, slice and butter or add whatever spread you desire for a lovely snack or as a side dish to a larger meal.

Makes approx 12-14 muffins or 12 mini loaves.

Creamed Potato Cups

Hi Folks,

Im back! These little potato treats are delightful and I hope you will try making them. :-)

Initially I made these as an experiment - the spicy veggie muffins I'd prepared didnt cook properly inside because Id made the dough too wet. So I cut the tops off, scooped out the gooey center and filled them with cheesy buttery mashed potato. And so Gopi's creamed potato cups were born! :-)

 Makes approx 12-14 cups.

Ingredients for Spicy Veggie Muffins:
3 cups sprouted wheat flour
1/2 cup cream of wheat
1 cup of parmesan cheese
3 TBSP cornstarch
2 tsp baking soda
1 tsp sea salt
1 tsp asafoetida
1/2 tsp chili flakes
1 tsp paprika
1/2 cup finely chopped red bell pepper
1/2 cup chopped black olives
2 cups crushed tomato's
1/2 cup oil
Enough water to make a a stiff but moist dough

Pack into greased Muffin tin and bake at 375 for approx 35 mins or til dark golden.
Remove from oven, and when warm remove from tin. Carefully cut the tops off and scoop the insides out. (You can use the muffin middles for making burgers). Place on a baking sheet and return to oven at 360 degrees Fahrenheit and bake 7-10 mins. This firms them up nicely. Remove from heat and allow to cool. Fill with the mashed potato filling, sprinkle with paprika and return to oven for 5-10 mins.

6-7 medium sized new potato's, cooked n mashed
 A pinch salt n pepper
4 TBSP butter
1/2 cup vegetarian mozzarella cheese

Mix and mash all ingredients together til smooth and creamy.

Delicious hot with a side of salad.

Wednesday, May 9, 2012

Summer Squash Veggie Pie

Alright! This sour cream and veggie pie was a hit at lunch time yesterday! :-) The yellow orange color of the pie reminds me of summer hence the name Summer Squash - which is also in the pie. I made it in such a hurry that I can barely remember what I put in it, but here's the general idea! :-)


1/2 cup cream of wheat
1 cup sprouted wheat flour
Approx 3 TBSP ghee
1 tsp sea salt
water as needed to make a smooth non-sticky pastry

Mix all dry ingredients, add in ghee to a crumbly texture and mix in enough water to make a medium soft, smooth non-sticky pastry. Chill if required. Roll into a round and place in glass baking dish. Bake in preheated oven at 365 degrees Fahrenheit, til light golden.


1 large potato diced small
3 - 4 sticks celery chopped fine
1 cup chopped red and yellow bell peppers
3 medium carrots chopped med small
1 mini zuchini grated
1 small yellow summer squash grated
1 TBSP ghee
1 heaped tsp curry powder
1 tsp cumin powder
1/2 tsp asafoetida
1 1/2 tsp sea salt or to taste
1/2 tsp black pepper ground
1/2 tsp paprika
Approx 1/2 - 3/4 cup sour cream
Approx 1 1/2 TBSP corn starch sifted


Heat ghee, add in spices and fry a few seconds, then add in potatos, carrots, celery and bell peppers, stirring frequently. After 5-7 mins add in a drop of water, cover and cook til tender. Add in zuchini and squash and cook a few more minutes. Add salt, pepper, paprika, sour cream, and corn starch and cook a little more, til slightly thickened.

Fill into the baked pastry and put back in oven to bake til top is golden brown :-)

Good served hot or at room temperature. Serves 8 as part of a larger meal.

Mixed Bean, Barley n Rice Chili

Hi folks, Im back! :-)

Here is the much loved chili which I made for lunch today. Its so warming and delicious, especially  in rainy cool weather like we had today!!

Serves 10 as part of a larger meal.

2 cups bean and barley mix (Trader Joes), and added 1 handful of black beans, soaked overnight
4 small bay leaves
1 big tsp chili flakes
2 tsp cumin powder
2 tsp curry powder
1 1/2 tsp asafoetida
1 tsp ground black pepper
1 1/2 tsp paprika powder

1 cup tomato chunks (I used canned ones)
1 cup finely chopped celery
1 cup chopped red and yellow bell pepper
Approx 1-2 TBSP molasses
Approx 2 TBSP maple syrup
Approx 1 TBSP apple cider vinegar
Approx 2 TBSP liquid smoke

3 tsp sea salt or to taste
Approx 1/4 cup olive oil
2 cups cooked brown rice
1 pkg firm tofu made into barbecue tofu (see recipe elsewhere on my blog)

Drain soaking water off the bean and barley mix, rinse and add two parts water to one part bean mix. Add in bay leaves, black pepper, asafoetida, paprika, curry powder, cumin powder and chili flakes. Place on a high flame, and lower heat when it comes to a boil. Cook uncovered til beans are tender, adding water as necessary.

Add in tomato, celery, bell pepper, molasses, maple syrup, apple cider vinegar, liquid smoke and continue cooking til veggies are tender. Add sea salt and olive oil. Then stir in the baked barbecue tofu, brown rice and butter, and allow to simmer for a few mins. Stir again so the melted butter is evenly mixed. Remove from heat. Serve hot.

Great with fresh corn bread and baked vegetables. :-)