recipes
VPK Stewed Apple with Raisins and Cardomom
This breakfast dish is light, very tasty and cleansing. Great if the digestion is sluggish.
Ingredients
2 large fuji apples, peeled and sliced
1tsp grated fresh ginger root
3/4cup raisins
4-5 medjool dates, cut in 3 pieces
1tsp cinnamon powder
1tsp cardomom , fresh ground
a few stamens of saffron(optional)
agave syrup or honey to taste
5 cups filtered water
Method
1.Pour the water into a large stainless steel saucepan and add the apples, dates and raisins. Heat up and simmer.
2. Add the ginger, cinnamon, cardomom and saffron after about 10 minutes.
3. Cook until the apples are soft , about 15 minutes.
4.Serve in bowls with agave syrup or honey.
VPK Kitchari with Lemon and Sweet Potato
There's a million ways to make kitchari, the basis of all ayurvedic cooking, but this one is the best and you'll see why! This combination of white basmati rice and lentils will sooth and nourish the system and its a complete protein dish.
Ingredients
4cups white organic basmati rice, rinsed 3 times in water
1/2cup red lentils or yellow split mung beans, rinsed well
81/2cups filtered water
11/2tsp rock salt
2 sweet potatoes or yams
2Tbsp chef johnny's vata seasoning
1Tbsp fresh grated ginger
4Tbsp ghee
1/2tsp fresh ground black pepper
2Tbsp lemon juice, fresh
2Tbsp fresh chopped cilantro
Method
1. Place the rice and lentils in a stainless steel saucepan and add the water. Heat to a boil and simmer.
2. Add salt half way through cooking.
3. Heat the oven to 400F and place the sweet potatoes in, skin on. Bake until tender, about 25-30mins.
4. When the rice mixture is still moist on top turn off the heat, add 2 Tbsp ghee on top, put a lid on the pan and place in the oven.
5.Bake for about 12-15 mins at 400F. Then carefully remove from the oven, using an oven glove.
6. In a small saute pan melt the remaining ghee on a low heat and add the ginger.
7.Saute for 4 minutes and add the vata seasoning, stir for 1-2 minutes and remove from the heat.
8.Pour this mix of spice and ginger onto the kitchari, sprinkle with lemon juice, cilantro and black pepper.
9. Remove the skins from the sweet potatoes, cut in four long segments and lay on top of the kitchari.
10. Serve immediately.
VP Making Fresh Cheese or Panir
Fresh panir cheese is traditional in India and Europe as a cheese with more prana(life force) than aged cheeses. Unique amongst cheeses as it will fry without melting and can be added to many dishes requiring more protein and substance.
Ingredients
1 gallon organic whole milk, raw unpasteurised if available
juice of 3-4 lemons
Method
1.In a large stainless steel saucepan boil the milk, stir frequently and watch carefully until it bubbles vigorously.
2.Have the lemon juice ready by the stove and add immediately to the milk, stirring as you add.
3.The cheese will immediately separate leaving a yellowish clear whey in which the curds are floating. Drain into a colander or sieve but keep the whey for soups and sauces.
4.Place a dish and a weight on top of the cheese to make it more firm.
5.Use as required. Wonderful chopped in 1' cubes and gently fried. Or as panir 'steaks" with sauces such as curry sauce, orange sauce, rich tomato sauce etc. See recipe for panir and 3 nut loaf.
VP Panir and 3 Nut Loaf with Spicy Cranberry Sauce.
a celebratory rich tasting loaf, great for the vegetarian at christmas, easy to make with divine play of sweet and sour red cranberry sauce with crunchy nut crust and fresh white panir cheese
Ingredients
Serves 8
1 1/2 lbs fresh panir cheese(see recipe for fresh panir)
2 cups pecans, whole
1 cup almonds ,whole
2 cups sunflower seeds
1 cup cooked white basmati rice
3-4Tbsp fine chopped leek
2Tbsp fine chopped chives
2Tbsp fine chopped thyme leaf
2Tbsp fine chopped parsley or cilantro
1 Tbsp chopped sage leaf
1Tbsp lemon juice
2tsp chef johnny's vata seasoning
1Tbsp organic ketchup or tomatoe puree
2tsp organic mustard sauce
1tsp agave syrup or maple syrup
1Tbsp Braggs amino acid
3Tbsps ghee or coconut oil or olive oil
1/2tsp fresh ground black pepper
1tsp rock salt or celtic salt
Cranberry Sauce
1 can Organic cranberries, whole or 12 oz fresh berries or frozen berries cooked
1Tbsp fine chopped leek
1Tbsp fresh grated ginger root
1tsp cinnamon powder
1tsp cardomom powder
1tsp chef johnny's vata seasoning
1Tbsp lemon juice
2tsp agave nectar
2-3 cups whey from panir production
2Tbsp cilantro or fresh mint leaves ,chopped fine
1Tbsp ghee or coconut oil
Method
1. Make the panir and leave to drain in a sieve or colander of a rounded shape
2. Place all the nuts and seeds on a baking tray , spread out and bake for 7-10 minutes at 350c. Remove from oven. Sprinkle with braggs amino acid.
3. Gently saute the ginger and leek in 2 Tbsp oil or ghee, add the vata seasoning after 4 minutes and continue to saute for 2 minutes further.
4. Grind the nuts and seeds to a coarse texture in an electric grinder or mixer.
5. In a large bowl mix all of the ingredients together. The cooked leek, rice, nuts, fresh herbs, tomatoe puree, mustard, salt and pepper, lemon juice and agave syrup. Mix into a thick paste. You can use your hands here.
6. Invert the panir and with a sharp tap loosen it so it lands flat on a baking dish or tray
7. Next press the nut mix evenly over the panir 'dome' about 3/4" thick, leaving a white skirt or panir showing round the bottom edge. Smooth the top surface of the loaf.
8.Heat the oven to 375c and place the loaf in the oven . Bake for about 30 minutes. The surface should be brown and crunchy when done. You can finish it in a toaster oven if needed.
9. While the nut loaf is baking prepare the cranberry sauce. In a saucepan, heat some oil or ghee, saute the ginger and leek until soft , about 4 minutes on a medium heat.
10.Add vata seasoning and stir for 2 minutes, then add the cranberries, whey, cinnamon, cardomom, lemon juice and agave. Stir and gently simmer. Cook for about 10 minutes on low heat. Add mint or cilantro at the end and turn off the heat.
11. Serve the loaf on a serving plate, slice into wedges or slices and pour some cranberry sauce over and around the slice.
Serving suggestion: try this with oven roasted sweet potatoes, or potatoes, brussel sprouts, mashed parsnip/swede and stuffing.
