I’m a great fan of really quick homemade bread. When I was given this recipe I couldn’t believe I haven’t made my own soda bread before! I remember eating it as a child and loving it warm with butter.
This recipe, inspired by one that recently appeared in The Guardian, bought back all the memories.
200g wholemeal flour
100g strong white flour
1.5 tsp bicarbonate of soda
Pinch of salt
1 tsp poppy seeds
1 tsp caraway seeds
240ml almond milk
Oats to top
1. Pre heat oven to 200ºC/Gas Mark 4.
2. Mix together dry ingredients in a bowl, then add the almond milk gradually stirring with a wooden spoon.
3. Bring together to form a dough and knead in the bowl.
4. Shape into a small flat round and place on a floured baking tray.
5. Score a cross on the top of the loaf and top with oats.
6. Bake for 20-25 mins. Enjoy warm or toasted with vegetable margarine.
Posted in Recipes | Tagged bread, soda bread, vegan, vegetarian | Leave a Comment »
By Ahimsa, Patanjali meant the removal of the desire to kill. All forms of life have an equal right to the air of maya. The saint who uncovers the secret of creation will be in harmony with nature’s countless bewildering expressions. All men may understand this truth by overcoming the passion for destruction. Sri Yukteswar to Paramahansa Yogananda
Ahimsa is simply, not causing pain. In the modern world, if we are observing Yamas as part of our yoga practice, then this, many believe means abstaining from meat, fish and even dairy products.
One of the clearest interpretations of Ahimsa is that we should not condone cruelty to any living being, whether human or animal nor the planet we live on.
Not only does consuming animal products contribute to many major health conditions including cancer, heart disease, stoke and obesity, the means by which the meat goes from field or barn to plate involves a process of great suffering and pain.
The roots of non-injury, non- killing and non-consumption of meat are found in the Vedas, Agamas, Upanishadas, Dharma Shastras, Tirumurai, Yoga Sutras and dozens of other sacred texts of Hinduism.
In our culture and civilisation, we do not need to rely upon meat from animals to provide us with protein. We are no longer hunter-gathers and can easily get all the nutrients we need from a plant-based diet.
No matter which way you turn, the consumption of animal products inherently has involved the fear and suffering of the creature it has been derived from. By going vegetarian or vegan makes a statement that you no longer wish no part in this cycle of suffering.
The meat and dairy industries also cause massive damage to the environment through production of more greenhouse gases than all the world’s transport systems put together, so observing AHIMSA in terms of animals also recognises a love and respect for our planet.
As we grow spiritually, we can experience a great deal of love, compassion and balance with nature and with others following a similar path. Living in peace and with respect for all life creates a wonderful common bond between people and animals.
The greatness of a nation and its moral progress can be measured by the way in which its animals are treated. Mahatma Gandhi
Posted in Lifestyle, Veganism, Yoga | Tagged ahimsa, animal rights, Animals, patanjali, Veganism, vegetarianism, yoga | Leave a Comment »
2 tbsp vegetable oil
1 tbsp cumin seeds
1 head of cauliflower, broken into florets
1 tsp mustard seeds
1 onion, chopped
2 tomatoes, chopped
1 tsp chilli powder
1 tsp ground coriander
½ tsp turmeric
1 tsp salt
1) In a large deep frying pan, fry the cumin seeds in the oil and add in the cauliflower. Place the lid on and cook on a medium heat until the florets are crispy and soft, with a little burned side on each piece.
2) Remove the cauliflower and set aside.
3) Add a little more oil to the pan and fry the mustard seeds until they pop. Now add the tomatoes and onion. Replace the lid and fry.
4) After a few minutes add the rest of the spices and salt, before adding the cauliflower back in and continuing to cook for five minutes all together before serving.
Posted in Recipes | Tagged cauliflower recipes, curry, Indian recipes, vegan, vegetarian, yoga | 1 Comment »
A great one for kids and adults too! and they’re vegan!
Coconut & Almond Flapjacks
Makes around 12
- 85g vegan margarine, like Vitalite
- 45g dark brown sugar
- 45g demerara sugar
- 55g golden syrup
- 100g rolled oats
- ¼ tsp salt
- 40g desiccated coconut
- 40g chopped almonds
- 30g chopped dried apricots
- 30g chopped crystallised ginger
- 30g sultanas
1. Preheat your oven to 180C/Gas Mark 4.
2. Melt the margarine, sugar and syrup in a small saucepan.
3. Mix all the dry ingredients together in a bowl, then stir in the hot melted liquid with a wooden spoon, making sure everything gets a good coating.
4. Grease and line a square baking tin with parchment.
5. Spoon the flapjack mixture into the tin and smooth down evenly with a spatula.
6. Bake for 20-25 minutes until golden and set.
7. Remove from oven and allow to cool completely before cutting into squares to serve.
Posted in Recipes | Tagged flapjack recipe, vegan baby, vegan toddler, vegetarian, vegetarian children | Leave a Comment »
Recipes by Yogachariya Jnandev, of Yoga Satsanga Ashram. Words and pics by Helen.
Aloe Vera Ladoo
3 cups chapati flour
Juice of 3 aloe vera leaves, removed from the middle
1 cup white sugar
1. Add enough sesame oil and a little water to the flour and aloe juice so you can mold it together into little rough nuggets in your hands. They should be a bit dry.
2. Deep fry these nuggets in sesame oil, until they turn brown.
3) When the nuggets are cooled, blend them back to crumbs in a food processor and place back in a mixing bowl.
4) Now add 1 cup of sugar to the mixture with some of the sesame oil from cooking, to bring it together into bite sized balls. Serve with dahl and rice.
Quick Chola (Chickpea Curry)
2 tbsp cumin seeds
2 tomatoes, chopped
2 onions, chopped
2 cloves garlic, chopped
2 tins chickpeas
2 tins kidney beans
1 ½ tsp chilli powder
1 tsp coriander
1 tsp turmeric
1 tsp salt
(Adjust spices to taste)
1) Heat 1 inch of veg oil in a deep-frying pan, add the cumin seeds and cook for a few minutes.
2) Add the tomatoes, onions and garlic and cook everything together, with a lid on.
3) Add the spices and salt when liquid appears around the tomatoes.
4) Add in the chickpeas and kidney beans and cook mix in well, cooking for a further 5 minutes before serving.
500g self-raising flour
Oil for deep-frying
1. Sieve the flour into a large mixing bowl, then stir in enough yoghurt gradually so it forms a smooth dough, bringing it together with your hands. Now cover and leave to ferment for 12 hours.
2. Break off small balls of dough and pat into small disks. Spread with vegetable oil and then flatten with a rolling-pin.
3. Heat 2 inches of oil in a deep-frying pan. Drop the breads into the hot oil one by one. Turn. They will puff up nicely.
Posted in Recipes | Tagged Ashram, chickpea curry, Indian recipes, ladoo, puri, South Indian Cooking, vegan, vegetarian, yoga | 2 Comments »
Quiche Lorraine Vegan
Preparations/cooking time 1 hour
Suitable for vegans
1 sheet of ready-made short crust pastry (most supermarket own brands and Jus Roll are vegan)
1 packet silken tofu
100ml soya milk
3 spring onions, chopped
1 clove garlic, crushed
1 bunch British asparagus, chopped
Handful of cherry tomatoes cut in half
4 slices Vegusto Deli-style Sandwich Slices, cut into little pieces
50g Vegusto No Moo Mild Aromatic Cheese or other vegan cheese
Salt and pepper
1. Grease a 9 inch flan dish. Unwrap your pastry sheet and lay it over the top, trim any access and join it together to make the sheet fit across the whole dish, allowing enough overlap to gently push the pastry into the bottom edges. The pastry should cover all of the dish, with a little extra around the top edge, to allow for it to shrink down a bit when it cooks.
2. Blind bake the pastry case by lining it with baking parchment, then filling with baking beans. Preheat your oven to 200C/Gas Mark 4 and bake it for 10 minutes. When the edges are lightly cooked, remove the parchment and beans and return to the oven for another 5 minutes.
3. Meanwhile, steam your asparagus and lightly fry the spring onion and garlic in a little olive oil, so they soften.
4. Set pastry case aside ready to be filled.
5. Place the silken tofu into a mixing bowl and blend until smooth, using a hand blender. Add the soya milk and mustard. Now stir in the other filling ingredients; turmeric, spring onion, garlic, asparagus, tomatoes and deli-slices. Season to taste.
6. Spoon the filling into the pastry case and grate Vegusto No Moo Aromatic (or any other variety) onto the top. Add a few extra tomatoes too if you like.
7. Bake in the oven for 20 minutes, or until the filling has set and the cheese is lightly golden. Allow the quiche to cool slightly before cutting and serving with seasonal potatoes and salad.
Posted in Recipes | Tagged quiche recipe, vegan, vegan cheese, vegetarian | 1 Comment »
By Yogachariya Jnandev Yoga Satsanga Ashram
With fresh bread rolls, rice and salad
1 tbsp cumin seeds
Small bunch spring onions, chopped
4 tomatoes, chopped
½ tsp chili powder
1/s tsp turmeric
½ tsp ground coriander
Cook separately by boiling:
2 sweet potatoes, peeled and cubed
½ cauliflower, broken into florets
2 potatoes, peeled and cubed
2 carrots, peeled and chopped
Bunch coriander, chopped, to add at the end
1) Heat about 1cm of oil in a medium/large saucepan.
2) When it is hot, add the cumin seeds and allow them to cook for a few minutes.
3) Add in the tomatoes and spring onion and cook until juice appears around the oil from the tomatoes.
4) Now add the chili, turmeric and ground coriander and stir.
5) Place a lid on the saucepan. The spices are cooked when oil appear up around the vegetables.
6) Now add the pre-cooked sweet potato, cauliflower, potatoes and carrots. Mix them in and mash roughly to thicken the bhaji.
7) Now add the coriander and serve.
Posted in Recipes, Yoga | Tagged recipes, vegan, vegetarian, yoga | Leave a Comment »