By popular request we are sharing the vegan and vegetarian recipes you enjoy at our retreats and satsangs.

 

 

Deepaks Satsang Daal

This comes by request from the Satsang attendees :)

 

 

2 cups of toor daal

1 small onion chopped

1 medium tomato chopped

Corriander & Curry leaves

Tsp each cumin and black mustard seeds

Tsp each fenugreek, corriander and cumin powder

Chilli powder and black pepper powder and salt to taste

¼ tsp asafoetida powder

a little bit of lemon juice

 

Wash and soak the daal for at least 1 hour.
Boil the daal adding enough water to be at least 4cm above daal.

Add salt per taste.
When the daal is boiled and close to tenderness add 1 teaspoon of turmeric and some ground black pepper.

Simmer on low heat till daal is tender. Add water if required to achieve porridge consistency.

 

Create the garnish

Place the powdered spices (fenugreek, corriander, cumin, chilli, black pepper, asafoetida) in a small bowl. Add water to the mixture of powder spices and let it stand for 15-20min .
In a pan add oil (4 or 5 tablespoons). Heat the oil and add the whole spices till they splutter.

Add curry leaves.

Add chopped onion.  Fry till golden brown.

Add chopped tomato and little salt. Wait till it is cooked .
Add soaked powdered spices now and on medium to low heat cook and stir till the oil starts separating.
Finally add this to the cooked daal, plus chopped coriander leaves .
Add a few drops of lemon juice to taste (do not make it sour, add just enough to lift the other flavours).

 

Serve with rice or roti or as a soup.

 

 

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Chocolate Coated Dates filled with Almond Butter

 

I made batches of these as gifts and they rated highly on the delicious scale!

Easy, with only 3 ingredients & no cooking required.

 

12 dates, preferably medjool dates

¼ cup almond butter

100g (approx 1/8 cup) dark chocolate

 

Make a vertical slit on one side of each date, and remove the seed. Fill each date with 1 teaspoon of almond butter, then close the date up with the almond butter inside. Repeat with all the dates. Refrigerate, just to make the next part easier.

 

Melt the chocolate.

 

Dip the dates one by one in the dark chocolate to cover then. Let the excess drip off. Place on a parchment paper covered tray. Refrigerate until the chocolate sets.

 

Stuffed dates will keep in an airtight container in the fridge for 1 week, or 3-4 days outside the refrigerator. They can also be frozen for 6 months.

 

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Maha Brinjal Subji - eggplant curry

Maha means great. Brinjal is eggplant. Subji is vegetable. This dish is made by cooking the vegetables until they form a thick jammy sauce. We made this in our recent cooking workshop. This recipe works with most vegetables. 

Serves 4.

900g eggplant peeled and diced

450g fresh spinach washed, stemmed and chopped

900g tomatoes blanched, peeled and chopped

5 Tbsp ghee or oil

1 or 2 dried chillies

1 generous tsp ground coriander

1/2 generous tsp ground cumin

1/2 tsp turmeric

1/4 tsp asafoetida 

2/3 cup / 150ml water or stock. Stock gives a deeper flavour.

1tsp brown sugar

2.5 tsp salt (less if you use stock instead of water)

1/2 generous tsp garam masala

 

Heat the oil in a large saucepan and fry the chilli and ground coriander for a few seconds. Follow with all the other powdered spices, fry a few seconds longer, the immediately from in the eggplant cubes. Stir-fry gently over a medium high heat until the eggplant becomes soft and begins to release its seeds. 

Now stir in the tomatoes, spinach and water. Mix well. Partially cover the saucepan and simmer, starry occasionally, for about 20 minutes or until the eggplant is very soft. Turn up the heat to medium and cook 10 more minutes, stirring frequently, until the eggplant, spinach and tomato have merged into a thick velvety sauce. 

Finally season with sugar, salt and garam masala. Mix well.

 

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Shorbat Adas bil Hamod - Lebanese Lentil soup with lemon

Shared by Deb. A new favourite soup in her home that is very filling and tasty. Making half quantity is easy too.

Tips:

* Soaking the lentils for a few hours before cooking can help reduce their cooking time and improve their texture, but you can cook them unsoaked if you are out of time.
* Use green lentils if you don't have brown. You can also use French lentils. Either won't become mushy when cooked. Dried lentils give you the best texture and flavour but if you're in a real pinch for time, you can use two 400g cans brown lentils (drained and rinsed). In this instance, instead of adding lentils in Step 2, add the lentils at the same time as the spinach/chard. This way you're merely heating lentils and don't risk them becoming mushy.
* Traditionally, this recipe is made with Swiss chard but if you don't have it on hand, spinach works well too.
* The amount of lemon juice added can vary based on personal preference and the tartness of the lemons. When the soup is ready, adjust according to your taste preferences.

 

This recipes serves 6

1 tablespoon olive oil
1 brown onion, diced
1 cup brown lentils, rinsed
2 medium potatoes, cubed
2 litres vegetable stock
½ teaspoon cumin
500g Swiss chard or spinach, sliced thinly
Juice of ½ lemon
Salt and black pepper, to taste
Lemon wedges, for serving

 

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until soft and caramelised.
2.Add lentils, potatoes, vegetable stock and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes.
3.Add chopped spinach or Swiss chard leaves to the pot and continue simmering until the lentils are tender and the chard is wilted, about 15 minutes.
4.Add the lemon juice & season with salt and pepper to taste. Serve hot with lemon wedges.

 

 

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Spiced Veggie and Chickpea Oven Tray Bake

Shared by Deb. This is really Yummy. Coconut yogurt can be subbed for Greek. 

Serves 4

 

500g kent pumkin, cut into wedges 

1/2 cauliflower, cut into florets

1 eggplant, cut into 3cm pieces

1 red onion, cut into wedges

400g can chickpeas, rinsed, drained, patted dry with paper towels

1/4 cup (60ml) olive oil

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp smoked paprika

1/2 cup (140g) greek style yogurt

1/2 tsp smoked paprika, extra

 

Step 1

Preheat oven to 200C. Line a large roasting pan with baking paper. Combine pumpkin, cauliflower, eggplant, onion and chickpeas on a large bowl. Drizzle with oil. Sprinkle with coriander, cumin, turmeric and paprika. Toss to combine.

Step 2

Spread the pumpkin mixture over the base of the lined pan and season. Bake for 35 minutes or until vegetables are tender and light golden.

Step 3

Meanwhile, combine the yogurt with half the extra paprika in a bowl.

Step 4

Drizzle the yogurt mixture over the vegetable mixture in the pan. Sprinkle with the extra paprika to serve.

 

 

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Sue's Curried Red Lentil Soup

A favourite go to from Sue. She recommends adding any veggies you have on hand.

Ingredients:

1 tbsp olive oil
1 brown onion, chopped
3 garlic cloves, chopped
1 tbsp mild curry powder
1 1/2 cups dried red lentils
1 tomato, roughly chopped
4 cups Massel vegetable liquid stock
2 tbsp Bulla Light Sour Cream
2 tbsp chopped fresh flat-leaf parsley leaves
Crusty bread, to serve

 

Step 1
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add curry powder. Cook for 30 seconds or until fragrant.

Step 2
Add lentils, tomato, stock and 1 cup warm water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until soup has thickened and lentils are cooked.

Step 3
Ladle soup into bowls. Top with sour cream and parsley. Serve with bread.

 

 

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Niveen's Easy Sri Lankan Dhal

A favourite for Satsangs and home.

1 cup red split lentil. Wash, rinse and drain all the water.

Add to the pot with

a little olive oil +

1/4 tsp mustard seeds

1/4 tsp turmeric

1/2 tsp cumin powder

1/2 tsp coriander powder

1/4 tsp chili flakes

4 - 5 curry leaves

1/4 tsp salt

pinch of pepper

Sauté a little until fragrant, then add 3 cups of water (approx triple quantity of the lentils) and allow to cook. Split red lentils will take about 10 minutes to cook. Whole red lentils about 20 minutes. Cook until its a little thicker. Add more seasoning according to taste.

 

 

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Philippa's Stuffed Capsicums

++ spices to suit preference

This made more than enough to fill 6 medium capsicums.

FILLING

Chop six medium red onions and fry in olive oil in large, shallow pan until soft

Add I cup small brown/green lentils, half cup pine nuts, I tin drained chickpeas, 1 tin chopped tomatoes, half cup tomato paste, 1 cup water

Add pepper, cinnamon, garlic  and smoked paprika (and whatever else you think would work) to suit your taste ++

Mix and gently simmer, adding water - if necessary - to allow lentils to expand; ensure mixture is NOT loose (should NOT be like a sauce)

Once ingredients soft and cooked, take off heat and add 2 cups of chopped mushrooms

Leave to allow flavours to meld (I left overnight)

CAPSICUMS

Wash and cut capsicums in half lengthwise; clear out seeds, white membrane etc; I prefer red and yellow but any colour OK

Place outer shell down in oiled baking panl bake in medium over for 10 minutes

Remove from oven

Spoon filling into capsicums, pour a teaspoon of olive oil over each, return to oven

Bake for one hour in medium oven, or until filling is warmed through and starting to brown, and capsicum is soft enough for easy cutting

Garnish with chopped parsley, chives etc

 

 

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Philippa's Spiced Indian Vegetables  - cabbage and cauliflower

++spice amounts based on preference

STEP 1:

Put 1/3 cup olive oil in big saucepan

Add 2 heaped teaspoons of each of these ground spices: ++
cumin
coriander
turmeric
Add 4 teaspoons of minced fresh ginger ++

Add 1 leek finely chopped [or 2 brown onions if preferred] 

stir fry for a few minutes or until leek/onions are soft.

Put this saucepan to one side.  

STEP 2

Cut up half a cauliflower into small florettes

Chop up a half a cabbage finely 

Parboil in a saucepan [not the Step 1 saucepan] until cauliflower begins to get tender. 

Take off heat.

STEP 3

Put the drained cauli/cabbage and put into into the Step 1 saucepan along with half cup of raisins/sultanas  

If you wish sprinkle in a tablespoon of nigella for colour and texture

Add a generous dob of butter to assist all the ingredients to mix nicely. 

Stir fry for about 5 minutes so cauli/cabbage is well spiced. 

 

 

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Cuban Black Bean Soup

Shared by Martin and enjoyed by everyone in his family. Sourced from the Sivananda Yoga Cookbook.

250g dried black beans soaked for 3 - 4 hours

1 litre water

1 sweet potato or yam, diced

1 bay leaf

1 Tbsp chopped fresh ginger root (optional, but definitely winter warming)

25g dairy or no dairy butter

salt

yogurt, fromage frais or grated cheese (also optional)

 

1. Drain the beans and place in a large pan with water. Bring to the boil and boil vigorously for 10 minutes. Lower the heat.

 

2. Add sweet potato or yam, bay leaf and ginger. Cover and simmer for about 1 hour, adding more boiling water if necessary. Cool, puree in food processor / blender / stick blender.

 

3. Return the puree to the pan and add the butter. Season with salt. Simmer for 10 minutes. Top with yogurt etc if desired.

 

 

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Kare Waluh - Balinese Pumpkin Curry

 

 

This recipe comes from a cooking workshop in Bali and has been adjusted to have ingredients that are easy to get here. You can use any vegetables instead of pumpkin. I make a big batch of the paste and then freeze it in portions. 

A favourite on retreats. At our last Easter retreat, instead of pumpkin the chef used tofu, mixed vegetables and roasted cashews. It was served with poha instead of red rice and mango salad (recipe following)

 

 

 

 

 

 

Spice Paste

3 garlic cloves

1 long red chilli, seeded, roughly chopped

1 large tomato, roughly chopped

1 lemongrass stalk, roughly chopped

1 and 1/2 Tbsp chopped galangal (or use extra ginger)

2 tsp chopped fresh turmeric, but dried works too

2 tsp chopped fresh ginger

3 macadamia nuts or 6 cashews

3 teaspoons grated palm sugar, or brown / panela / rapadura / coconut sugar 

2 tsp coriander seeds

1 tsp salt

Pound the spice paste ingredients to a smooth paste in a motor or blitz in a food processor or blender. I find my blender does the best job. The paste should be golden yellow flaked with chilli and tomato skin.

 

Curry

3 Tbsp oil

250g pumpkin, cut into 2cm cubes (or whatever vegetables you're using)

3 salam leaves - sub with either curry or bay leaves

3 lime leaves

2 lemongrass knotted

1 - 2 cups water or stock - I use the massel brand fake 'chicken' stock 

1/2 to 1 cup coconut milk

1 Tbsp fried shallots (optional)

salt to taste

a generous handful of coriander leaves or lemon basil leaves

Heat the oil in a wok over medium heat and fry the spice paste until fragrant or for a least 30 seconds. Add the curry / bay leaves, lemongrass and lime leaves and toss for a further 30 seconds. Add the chopped pumpkin / vegetables. Fry for a minute. Then add the stock and simmer until the pumpkin is cooked. Add the coconut milk, fried shallots and salt if needed and simmer gently for a minute until slightly thickened. 

Serve with steamed rice and the coriander / lemon basil if you like. Or mix these leaves through the curry. 

 

 

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Mango Salad 

I know, its not a winter recipe, but just in case you're Bali dreaming ...

Created by the amazing chef at our Easter retreat, Antonia Joss.

Serves 4

1 Green Mango

½ red Capsicum

1 Lebanese cucumber

1 Tomato (ripe)

1 small Carrot

½ Red Onion

1 stem Mint – leaves picked and washed

2 stems Coriander – leaves picked and washed

1 stem Basil – leaves picked and washed

 ¼ daikon (optional)

Wash all the fruit, vegetables, and herbs prior to cutting.
As you finish preparing the fruit, vegetables and herbs place them in a medium sized bowl for tossing. The finished fruit and vegetables should be cut into similar size and length (about 4cms long and cut into little matchstick shapes – you can buy kitchen gadgets that do this easily).
Peel and then cut the green mango into fine matchsticks (Julienne), you can use a peeler to peel the skin off the fruit then use to cut off thin strips of the fruit, then cut the strips into matchsticks.
Peel the onion and slice very finely.
Halve the cucumber lengthways and remove seeds using a teaspoon, then slice into matchsticks.
Cut the tomato into quarters, remove the ‘eye’, and then scoop out the pulp and seeds, place the pulp and seeds into a sieve over a bowl. Slice the tomato into matchsticks.
Peel the carrot and cut into appropriate lengths, then into matchsticks (YouTube clips demonstrate this better than I can explain here) or just grate the damn thing!
Rough chop or tear the herbs into the bowl.

 

Dressing

Press the tomato pulp against the sieve with the back of a spoon to extract the juice. Discard pulp.

1 Lime – zest finely and juice

1 tablespoon palm sugar

1 glove garlic – finely minced

¼ teaspoon sesame oil

½ teaspoon rice vinegar

1 tablespoon tamari

Place all ingredients into a small saucepan and heat until sugar dissolves, adjust seasoning, including sugar level.
Cool dressing before adding to the salad and then toss all ingredients gently together.

 

 

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Poach Pear + Chocolate Sauce

posted 4.4.24

serves 4 - 8 depending on the size of your pears

1/4 cup / 15g loose leaf rooibos tea or 8 rooibos tea bags

4 firm, ripe pears (bosc and conference are the best for poaching)

Bring 4 cups / 1 litre water to a boil in a medium saucepan. Add the tea, remove the pan from the heat and let it steep for a least 15 minutes (or the longer the better). Strain out the leaves or remove the tea bags. 

Peel the pears (I leave the skin on) and slice them in half lengthwise. Remove the hard core. Slide the pears into the tea and simmer until tender, 15 - 20 minutes. 

Pour the chocolate sauce into the centre of each plate. Carefully remove the pears from the tea, and put 2 halves on each pool of sauce. Drizzle more sauce into the hollow of each half. Serve warm.

raw chocolate olive oil sauce

Makes about 1/2 cup / 120 mls = enough for 4 pears (we doubled the original recipe)

6 Tbsp cold pressed olive oil

3Tbsp maple syrup

6 Tbsp raw cacao powder

Whisk the olive oil and maple syrup together into a small bowl. Sift in the cacao powder and whisk in well to remove any lumps. 

 

With the leftover rooibos tea & pear water, drink it! Either hot or cold.

 

Adapted from a recipe by My New Roots

 

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Lebanese Mujadara with Roast Veggies + Mint Yogurt dressing.

posted 1.8.22

serves 4

Lentils & Quinoa 

• 1 cup quinoa
• 1 cup green or French lentils (I like the French ones because they keep their shape)
• 2 tsp cumin seeds
• 1 cinnamon stick
• 2 tsp fennel seeds
• ½ tsp freshly cracked black pepper
• 3 small onions, sliced 
• 2 Tbsp olive oil
• 1/2 cup fresh chopped parsley
• 2 - 3 tbsp finely chopped preserved lemon OR lemon / orange zest. Yes, orange works very well in this!
•  
• Rinse & drain the quinoa. Add it to 2 cups water + a little salt or stock in a saucepan and bring to the boil. Once the boil starts turn the heat right down and let it simmer until all the water has absorbed. Keep an eye on it. Once the water has absorbed turn the heat off and put the lid on the saucepan and let it sit at least 5 minutes. More is ok.
  Follow the directions for which ever lentils you are using until they are cooked. Drain and rinse.
  Seasoning: Heat the oil in a large sauce or frypan over medium heat. Add the cumin seeds, cinnamon stick, fennel seeds and black pepper. Cook until fragrant, 3 to 5 minutes. Add the sliced onions and cook, stirring often, until lightly caramelized, about 10 minutes. Add the cooked quinoa and lentils, stir to combine and reheat. Mix through the parsley and preserved lemon (or zest). If it is pomegranate season I would add these jewels in at this point too.  Its now ready!

 

Roast Veggies
Any that you like. And as many as you like. We've successfully used pumpkin, sweet potato, cauliflower, fresh fennel and broccoli (trunks and tops). Whatever ever is in season and you like. Go for colour! And then roast them.

 

Mint Yogurt Dressing

• 1 cup yogurt (we used coconut yogurt)
• 1/4 cup coriander leaves
• 1 cup mint leaves
• 1 green chilli
• juice of 1/2 lemon
• 1/4 tsp ground cumin
• 1/4 tsp garam masala
• Salt to taste
  
  

Pop it all in your blender / smoothie maker and voilá. Done!

 

Plate it up
First the mujadara (lentil quinoa mix) on the plate topped with the roast veggies then generous lashings of the mint yogurt dressing.

Enjoy.

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Tia's Greek Fasting Cake

Yeh, I know, who would of thought that fasting and cake would go together! Maybe we'll be Greek in our next life! Looking forward to when she can share this with us all at a Satsang or Retreat.

Vegan. Easy. 

Ingredients

375 g seed oil
375 g orange juice
300 g granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
540 g self-rising flour
120 g walnuts
75 g sultanas

salt

 

Method

Preheat oven to 170* C (347* F) Fan.
Use a hand whisk to beat the sugar, vegetable oil and 250 g fresh orange juice in a large bowl, until the sugar melts.
In a separate bowl, combine the remaining 125 g of orange juice with the baking soda, cinnamon and cloves. Mix with a fork until the baking soda froths.
Add the baking soda mixture to the bowl with the sugar and whisk thoroughly.
Add the flour, walnuts, salt and raisins. Mix until all of the ingredients are completely combined.
Transfer to a baking pan 25x30 cm and bake for 50-60 minutes.
Serve with icing sugar and mint leaves.

 

Tip: Instead of the strong taste of clove you could use cardamom or chai spice mix or Christmas cake mixed spices. Make it gluten free by using the self raising gluten free flour.

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Pumpkin Soup

Swami Gopal's Pumpkin Soup recipe is a favourite. Vegan. Gluten Free.

The secret ingredient that gives its rich hearty creaminess is ... peanut butter. This protein rich healthy fat is great to counter the dry coldness of winter. Pumpkin in the top 5 vegetables that are rich in nutrients to support respiratory health. Perfect for your winter wellbeing, no messing around all, in one pot, easy and delicious! Photo credit: Gopal's Pumpkin soup & pumpkins from our garden.

 

Serves 6

5 cups pumpkin peeled & chopped

2 Tbsp oil

2 garlic cloves chopped finely

1 red onion chopped finely

3 bay leaves

1 tsp marjoram

1/2 tsp chili powder

2 tomatoes diced

2 vegetable stock cubes

pinch of sugar

1 tsp cinnamon

sea salt

ground black pepper

1 heaped Tbsp peanut butter

Garnish with either or all: coriander leaves, toasted sunflower seeds, sliced spring onion, extra diced tomato

 

Method

Heat oil in thick bottomed large saucepan

Fry onion & garlic until aromatic

Place all ingredients except the PB with enough water to almost cover all the ingredients

Bring to the boil then simmer until the pumpkin is soft

Remove the bay leaves and add the peanut butter

Puree the mixture with a stick blender. 

Serves with the garnishes and whatever else you like to have with soup. Enjoy.

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Kitchari

posted 20.07.21

Kitchari is so good it has its own blog > here

 

 

 

Chai

posted 15.06.21

 

Enjoy this video tutorial. Learn more about the benefits of the spices used > here

 

 

 

posted 08.04.2020

Recipes from our time in the YIDL Kailash Ashram, India 

 

We spent 5 days imbibing the yogic lifestyle in Sridevpuriji Ashram, Kailash Village, Rajasthan India October 2019. Check out our stories & photos.

 

We took turns helping in the Indian kitchen guided by Raju, Ravi & Priyanka. And are so very grateful that Simon Papaji took notes!

 

Here is a pdf of some of those delicious recipes.

 

 

 

 

 

 

 

 

 

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posted 18.03.18

Miso - Caramel Macadamia Cups

These were a hit at the Urban Yoga Retreat. The recipe is from 'Elsa’s Wholesome Life' by Ellie Bullen

Makes 24. Vegan & GF.

 

 

Ingredients BASE 1 1/2 cups (230g) macadamia nuts pre soaked 75g medjool dates, about 4, pitted 1 / 2 desiccated coconut   MISO - CARAMEL FILLING 320g medjool dates, about 18, pitted 1 Tbs miso paste. Though our experience is that it could be more. 1 / 3 cup maple syrup 1 Tbsp macadamia nut oil   TOPPING 50g coconut oil 50g cacao butter 1 / 2 cup cacao powder 1 / 4 cup maple syrup   TO SERVE 6 rosemary sprigs, quartered roughly chopped macadamia nuts salt

THE BASE place the macadamias in the blender and process until finely crumbled. Add the dates and process again until you have a rough dough like mixture. Transfer to a mixing bowl & stir in the coconut. Mix well. Press the mixture into the base and sides of a 24 mould silicon cupcake tray (or use a regular muffin tray lined with baking paper.). Place in the freezer to set.   THE FILLING combine all the ingredients in a blender and blitz until smooth and creamy. When the base has set, remove from the freezer and spoon 1 dessertspoon of filling evenly into each mould. Return to the freezer.   THE TOPPING melt the coconut oil and cacao butter in a heatproof bowl over a saucepan of simmering water. Remove the pan from the heat and sift thin the cacao powder. Add the maple syrup and whisk with a fork until well combined. When the caramel is cold, pour the chocolate over each mould. Return to the freezer to set for at least 1 hour.   TO SERVE, remove the 'cups' from their moulds and top with rosemary sprigs, a sprinkle of macadamias and a twist of salt.

 

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posted 25.4.17

Easter Retreat 2017 Recipes Compilation

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posted 4.4.17

Sri Lankan Chickpeas

 

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posted 7.2.17

Homemade Healthy Vegemite

posted 19.10.16

Vegetable Samosas

Method
Put the potatoes, turmeric & salt in a large pot. Cover with water, bring to the boil then turn the heat down and simmer until soft. The potatoes should be at the point of starting to break down. Drain.

In the meantime heat the oil in a non stick pan & fry the mustard seeds until they begin to pop. Add the onion and ginger and saute over medium heat for a few minutes until softened. Add the spices and salt to taste. Cook for another couple of minutes then switch the heat off and leave to the side until the potatoes are cooked.

Heat the oven to 180 - 200 degrees.

Unroll the pastry. Leave it for 5 - 10 minutes to soften. (it should still be cold & fairly firm but pliable)

Finish your samosa mix by adding the onion mix to the hot drained potatoes, add the peas, the juice of half a lemon and the fresh coriander. Mix well & taste for seasoning. You may want to add more salt or more lemon juice.

To assemble (you need to work fairly quickly as the pastry is hard to manage once it becomes too soft)

Cut the piece of pastry into 4 equal squares then lift the off the backing plastic, moving them outwards but leaving half on the plastic. This will help you pick them up once you've filled them. With the water brush 2 sides of each square (the 2 sides you will join together).

Using a clean hand, clump a small mound of samosa filling into the centre of the pastry, enough to fill it but not so much as to overfill. Do this to a few samosas at a time. Then with clean dry hands take a corner of the pastry and fold it diagonally (using your 2 wet sides) enclosing the filling and forming a triangle. Pinch / pleat to seal the edges. Place into a baking sheet lined with baking paper. Work quickly to fill the baking sheet with your samosas and when the tray is full brush the whole samosas with water.

Bake for around 20 - 30 minutes until golden. Keep an eye on them once you reach the 15 - 20 minute mark.

Serve with chutney or raita. And thanks to Ilana for cooking for us on this retreat. 

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posted 27.05.16

Chocolate Cake - vegan & gluten free

This is the recipe for the best tasting vegan Chocolate cake that gets served at Satsang on occasion.
Serves : 12   Preparation:20min › Cook:30min › Ready in:50min

Ingredients 190g plain flour * 200g sugar 1/4 cup unsweetened cocoa powder 1 teaspoon bicarb soda 1 teaspoon salt 1 tablespoon white vinegar 80ml vegetable oil 250ml water 1 teaspoon vanilla essence

Directions
Preheat oven to 180 degrees C. Grease a 22cm square cake tin.
Sift together the flour, sugar, cocoa, the bicarb soda and the salt. Stir in the vinegar, oil, water and vanilla. Beat until smooth. Pour the cake mixture into the prepared cake tin.
Bake for 30 to 35 minutes. Let cake cool.
Made 2 cakes and sandwiched together with vanilla butter cream and topped with chocolate butter cream.

* Used Organ gluten free self raising flour in lieu of plain flour)

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