Snake Gourd Pasta Sauce - Tomato free!

Serves 2

Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

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Curds and Whey Soup with Pumpkin and Drumstick leaves

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This soup is so simple to make and packed with all wholesome and sattvic ingredients. Perfect winter soup to boost your immunity!

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Fried Taro Root Chips

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If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

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Easy Homemade Whey Powder

Serves 4

Don't have an immediate use for all your precious whey? Preserve it for future use with this easy compact method!

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Magical Pink Tulsi Infused Lemonade

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It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

"Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

Hari-Bhakti-Vilasa 9.218

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Home Recipes EntreesSteamed Vegetables in a Coconut milk and Chickpea broth

Steamed Vegetables in a Coconut milk and Chickpea broth

5.0/5 rating 1 vote

Serves: 4
Author: Bhaktin Christina
Visits: 6613
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Steamed Vegetables in a Coconut milk and Chickpea broth

Description

This healthy sattvic soup is packed with natural rich flavors. It's very simple to make and very pleasing to the heart.

Ingredients

    •    1/2 medium fresh coconut
    •    2 cups hot water
    •    2 cups cooked chickpeas
    •    1 cup fresh coconut water or chickpea cooking water
    •    3 tbsp coconut or sunflower oil
    •    1 1/2 tsp salt
    •    1 tsp fresh ground pepper
    •    2 tbsp chopped cilantro
    •    3 cups of choice vegetables (I used green bean, carrot and sweet potato)

Method

First take all the meat out of the half coconut shell and add to a blender. Also add 2 cups hot water to the blender and blend for about 30 seconds until the coconut is fully shredded.
Then pour the blended coconut onto a cheesecloth.
Then squeeze the coconut milk out and set aside.
Next, chop your selected vegetables and place in a steamer and cook until tender, about 10 minutes. I used about a cup of green beans, one carrot and one sweet potato.
Next in a large pot add the coconut or sunflower oil and cook on high for about 2 minutes until the raw oil smell is gone.
Then add the cooked chickpeas and pan fry for about a minute. Frying the chickpeas in the oil like this brings out a nice flavor in the soup. After frying the chickpeas add the coconut water or chickpea water, whichever one you are using.
Then add the coconut milk and immediately turn off the flame. Using a hand blender, blend the broth until nice and smooth.
Then add the salt, pepper and chopped cilantro.
When your vegetables are cooked you can then add them to your broth and that is it!
Serve with rice or chapatis and you are ready to offer to Kṛṣṇa with love and devotion!

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Tags

chickpea broth | coconut milk broth | krishna | Kṛṣṇa | prasad | prasadam | recipe | recipes | sattvic | vegan soup recipe | vegetable soup recipe | vegetarian

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