The hubby was so fascinated with this exotic refreshment while we we’re having one of our bon-a-petite dinner in one of Tampa’s famous vegan resto. When we got home, he went straight to our pantry and checked if we have the ingredients. A few minutes later, he started boiling,blanching, and working out the blender. The next day, he continued with his gastric driven enchantment, and viola! His very first home made horchata is ready to satisfy his quench, and of course, I was enjoying it too Summer is coming, and I bet you’ll gonna love this Mexican delight.
For the recipe and procedures, we got it from gourmetsleuth.com.
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 “2-inch” strips of lime zest (rind only, not the white pithy part) 3/4″ long
1 cup white granulated sugar
Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Stir in 2 1/4 cups hot tap water then cover and let the mixture stand overnight (minimally 6 hours).
Place the mixture in the blender jar and blend for at least 3 – 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
Now add 2 more cups of water and stir in as much sugar as you’d like, to taste. If the mixture is too thick, add some additional water.
Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.
Krishna Lunch’s Worship-able Almond Dressing
Everyday hundreds of people asking me about our salad dressing and I’m almost suffering from dehydration due to too much talking (answering) about this revered almond dressing. So folks here it is!!!
Krishna Lunch’s Almond Dressing
1-1/2 cups almonds
1-1/2 cups nutritional yeast
2 cups water
1-1/2 cups sunflower oil
1/2 cup Bragg’s amino acids (or soya sauce if you don’t like braggs)
1 teaspoon hing (asafetida) (you can buy this at wards or any indian store)
Put all of this in a blender or food processor until it’s creamy. Now there you go, enjoy, share and serve this with love
Puto (Steamed Rice Cake)
It’s been a while since I posted a new recipe, and some of my friends have been asking me about it. So for my recipe update, I present to you, Puto!Puto is a famous native delicacy in the Philippines. In every province and island, the people has it’s own version of it. Whenever we have special occasions in our house, my mother would make sure that puto is part of the menu. Will, actually even if there’s no occasion at all, I can still avail it, but only the ordinary plane flavored ones. Originally, puto is made of grinded sticky rice that is soak in water for 24 hours, but now a days, it can be made by regular rice flour ( can be purchase at any Asian store) mixed with regular flour. I found some recipes online, and from there, I just made my own for my convenience.Also, when steaming puto, it is usually placed in banana leaves, but since it’s hard to find it here in Florida, I just simply omit it.In this recipe, I made a strawberry flavored one, but plain puto is also good just add vanilla essence for more aromatic experience. Making puto is really easy, but eating it is more delightful. Offer and enjoy )
2 cups rice flour
1 cup unbleached all purpose flour
1 tsp baking powder
1 cup sugar
5 tsp coconut oil (canola oil is ok too)
1 tsp vanilla
1 tsp strawberry essence
1 tsp red food coloring
2 cups fresh coconut milk ( evaporated milk is fine if coconut is not available)
1/4 cup water
1. Mix all the dry ingredients in a bowl.
2. Slowly add the milk and stir for couple of mins until no more lumps is visible.
3. Add the oil.
4. If the batter is too thick, slowy add the water, and continue stirring.
5. Fill butter lined prepared puto cups 3/4 full and steam for 25 to 30 mins.
6. Serve with grated coconut or cheese of your choice.
Note: You can make any flavor you want (don’t be afraid of experimenting), all you have to do is to add the flavoring or the essence you’d like.
A couple of days ago Radha Ramana and I had some mouth watering craving for lasagna, so we searched into one of Kurma Prabhu’s recipe book, and we found this excellent lasagna recipe. It is very simple to follow that even for somebody like me who haven’t cooked a lasagna in my entire life has no problem at all. Of course, with the help of my partner in crime, cooking lasagna for the first time is not just fun, but also a memorable gastric enticement experienced to relished!
The lasagna was “plump” because I didn’t wait and let it set for an hour, but it’s still oishi together with a simple salad!
By: Kurma Prabhu
Preparation and Cooking: 1 1/2 hours
Baking time: 45 minutes
Yield: 1 tray of lasagna, 30 cm x 20 cm x 8 cm (12 in x 8 in x 3 in )
This lasagna has five distinct ingredients: pasta, tomato sauce, bechamel sauce, spinach, and cheese.
about fifteen 17 cm x 17 cm (7 in x 7 in) sheets of instant lasagna (400 g, or about 14 ounces)
1/2 cup olive oil
1/2 tsp yellow asafoetida powder
1 cup chopped fresh basil
1 tsp dried oregano
1 tsp dried marjoram
2 bay leaves
1 tsp ground black pepper
1 medium eggplant, diced 3 medium diced peppers
24 medium tomato blanched, peeled, and chopped, or six 250 g tins Italian tomatoes cut into cubes (keep the juice)
1/2 cup black olives, chopped
2 tbsp tomato paste
1 tsp salt
1 tsp brown sugar
2 tbsp chopped fresh parsley
1/2 cup melted butter
1/4 tsp ground nutmeg
1/2 tsp freshly ground black pepper
1/2 cup sifted plain flour
4 cups warm milk
1 large bunch of spinach leaves, separated, stalks removed, washed, blanched in boiling water and drained.
375 g grated cheddar cheese
250 g grated mozzarella cheese
60 g grated parmesan cheese
1 tbsp grated parmesan cheese, reserved for garnish
To cook the tomato sauce:
1. Heat the olive oil under a moderate heat in a large, heavy-based saucepan. When hot, add th asafoetida. Saute momentarily; then add the fresh basil,oregano, marjoram, bay leaves, and black pepper and saute for another few seconds.
2. Add the eggplant cubes and stir fry for 2 minutes. Add the peppers, and stirring occasionally, cook them with th eggplant pieces until both are softened (about 3 or 4 mins).
3. Add the tomatoes and olives and stir well. Bring to a boil, reduce the heat slightly, and cook uncovered, stirring often, for about 1/2 hour or until it reduces and thickens. Add tomato paste, sugar,salt, and parsley, mix well, and remove from the heat.
To cook the Bechamel Sauce:
1. Place the melted butter in a heavy saucepan over a low heat and stir in the nutmeg, black pepper, and flour and saute until the mixture darkens slightly (about 1/2 min). Remove from the heat.
2. Gradually pour in the warm milk, stirring with a whisk until the sauce is smooth. Return to moderate heat and stir until it boils. Reduce the heat and simmer, stirring constantly until the sauce thickens to a thick-custard consistency (about 5 mins.)
To assemble the lasagna:
1. Combine all 3 cheese (except the reserved parmesan) in a bowl. Divide the tomato sauce and bechamel sauce into 3. Divide the cheese and spinach into 2. Divide the pasta into 5.
2. Spread one-third of the tomato sauce in the bottom of the tomato tray. Place one-fifth of the pasta sheets on top. Spread on one-third of the bechamel sauce then another one-fifth of the pasta. Spread one-half of the spinach leaves; then sprinkle half of the grated cheese on top.
3. Repeat this process twice more and you should end up with the bechamel sauce on top. Sprinkle with parmesan cheese. Place the lasagna in the top of a pre-heated 200 degree C/ 300 degree F oven and cook for 30 -45 minutes or until the top is slightly golden and the pasta “gives” when you stick a knife in it.It’s best to let the lasagna set for at least another hour before serving, as this”plumps” the pasta. Cut into squares and serve.
Adobo is a very popular method of cooking in the Philippines, perhaps, is the most popular and most distinguished among all Filipino cuisines and sadly, is mostly associated with meat. But it has simple ingredients and very flexible procedures so I come up with my own version of vegetarian adobo. You can either cook it right away or have it marinated and cook the next day either way the result is the same, yummy!
sliced tofu (sliced as you like but just thick enough in size; I cut mine in triangular shape)
1/2 cup lemon juice
6 pieces of slice lemon
1/2 cup of soy sauce or bragg aminos
dried bay leaves
1 tsp salt
1 tsp sugar
1/2 tsp black pepper
sliced ginger (about 1/4 cup)
1 tbsp of oil
1 tsp of sesame oil
1. Drained and sliced the tofu and deep fry, set aside.
2. Slice the lemon and ginger and set aside.
3. In a bowl combine the soy sauce, lemon juice, bay leaves, salt, pepper and sugar stir well, this will be our adobo sauce.
4. In hot pot, put the oil and saute’ the sliced lemon, ginger and about 3 pieces of bay leaves.
5. Stir in the fried tofu and let it simmer for 2 minutes.
6. Add the adobo sauce,mix well and make sure that the tofu are fully coated with the sauce, simmer for 2 -3 minutes then add the sesame oil.
7. Offer and serve with love Hare Krishna!
Saturday Tofu B-B-Q
Last Saturday was our lazy day:o) Radha Ramana and I decided to cook tofu barbecue, yeppeeyyy!!! This is one of his favorite tofu barbecue and he’s been annoying me for a month now to cook this, my god! Sometimes we got so familiar with our love ones and we forgot that they’re also a devotee of Krishna, so in order to rectify my forgiving thought I did his request and keep in my mind that my fiance is also a devotee and that I have to do devotional service by serving him in order to please Krishna. For more mercy from the dear vaisnavas, heres the recipe and hope you will give it a try. Offer to HIM and serve this with love.
Ingredients and Procedures:
3 cans of 15 oz tomato sauce
1/2 cup peanut butter
dice tofu (about 5 -6 cups) drained and deep fry it.
2 cups of dice pineapple, red,orange and yellow bellpepper, and cherry tomatoes
1 tbsp butter/ghee
2 tbsp of finely grated parmesan cheese
masala or mixed spices ( I usually mixed asofatedia, ginger powder, cumin powder, curry and chili powder for a pinch or two of each)
dash of black pepper
1 tsp sugar
1. Cut the tofu into desired thickness and size then drained and deep fry.
2. While frying the tofu, start the sauce. Put first the butter and if it’s hot enough then put the masala ( be careful not to burn the masala), then dumped the tomato sauce.
3. Put the remaining ingredients one at a time; peanut butter, basil leaves, parmesan cheese, sugar and black pepper and let it simmer for 10- 15 mins in low fire.
4. Put the fried tofu into the sauce and let it marinate overnight.
5. The next day before skewing the tofu start first the barbecue fire. Skew the tofu, bell peppers, pineapple and tomato in any order.
6. Now don’t forget to make a barbecue dressing while barbecuing it’s just a one is to one proportion: 1 cup of the barbecue sauce + 1 cup of oil. Coat the skewed tofu and the grill w/ the barbecue dressing before barbecuing in this way it will prevent it from sticking into the grill.
7. Now your ready to cook it and be careful not to burn it:)
Note: slice it thick enough so that it wont break when you put it on the bamboo skewer, same as the tofu but the tomatoes no need, justt skew it as it is. For the skewers, soak it in water for 30 mins so that it wont burn easily.
Quick Almond Burfi
This is actually the recipe of my fiance Radha Ramana, I just remeasured the original recipe in order to come out with this normal amount of serving since it was formulated for bulk preparation. This will be the best burfi you’ll ever tasted (hehehe), enjoy!!!
Quick Almond Burfi
2 cups sugar
2 cups cream
2 cups milk powder
3 cups of roasted almonds (or whatever nuts you prefer it could be chopped or not)
1 1/4 cup butter
2 teaspoon vanilla essence
1. Melt the butter, add the sugar and roast the sugar dark brown on a low flame.
2. Add vanilla essence and the cream slowly while stirring carefully. If cream is added too fast, sugarlumps will appear.
3. Cool down.
4. Whisk in the milk powder and the roasted chopped almonds.
5. Put in trays, about 2 cm thick and let it cool down completely.
Dont forget to offer it to Krishna .