• Snake Gourd Pasta Sauce - Tomato free!

    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!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    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!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    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

Vegetable Macaroni and Cheese

4.8/5 rating (4 votes)
  • Serves: 6
  • Author: Bhaktin Christina
  • Visits: 2940
Vegetable Macaroni and Cheese

Description

Here is a very simple and delicious milky pasta dish! Best sattvic Macaroni and Cheese!

Ingredients

    •    2 liter whole milk
    •    200 grams pasta (your choice)
    •    5 medium tomatoes
    •    fresh oregano and sage
    •    1 green chile
    •    1 tsp fresh ginger
    •    2 tbsp ghee
    •    1 carrot
    •    1 zucchini
    •    2 tsp salt
    •    1/4 tsp pepper
    •    1/2 tsp chili powder
    •    1/4 tsp hing
    •    2 tbsp cornstarch

Method

  1. First bring to a boil 2 liters of milk. Also add 1 tsp of salt and 1 tbsp of ghee to the milk.

  2. When the milk has come to a boil, add the pasta and reduce the flame to medium.

     

  3. In the meantime, begin the process of peeling the skin off the tomatoes. Place the tomatoes in a pot with water and bring to a boil. It should only take like 5-6 minutes and you will notice the skin on the tomatoes starting to split.

  4. As soon as you see this, bring the tomatoes to the sink and run cold water over them while easily peeling off the skin. Then set them aside.

  5. You will need to attend to the pasta at all times because the milk will begin to bubble like this. Just stir the milk whenever you see this. If you leave the milk unattended the milk will spill over the sides of the pot and you will have a big mess.

  6. For this dish I used fresh oregano and sage from the garden. If you do not have any fresh herbs then you can skip this step.

  7. Next chop up the ginger, green chile and the fresh herbs. Also chop the carrot and zucchini. Note* Make sure you are watching the milk! Keep stirring down the bubbles!

  8. The pasta has been cooking now for about 15 minutes in the milk and is now done.

  9. Turn the flame on the lowest setting. The milk will continue to reduce.

  10. Next, heat up 1 tbsp of ghee and add the fresh herbs, green chile and ginger. Fry for about a minute.

  11. Then add the chopped carrots. Cook for about 4 minutes.

  12. Then add the zucchini.

  13. Roughly chop the skinned tomatoes.

     

  14. Then add them to the cooking vegetables including all remaining spices.

    2 tsp salt
    1/4 tsp pepper
    1/2 tsp chili powder
    1/4 tsp hing

  15. Stir it all up and continue cooking for about 5 more minutes.

  16. The pasta and milk have been cooking and reducing on low flame.

  17. Now add the vegetable mixture to the pasta milk.

  18. Next add the cornstarch to a small cup and add a little water. Stir it up until it is all liquid and then add it to the pot.

     

  19. The heat should still be on low flame. Stir everything up and cook for another 5 minutes. The mixture will thicken even more and you will notice that the milk has also curdled a little forming the cheese.

  20. Turn off the flame and let it cool for about 10 minutes. Here is what it should look like.

  21. Now you are ready to offer to Kṛṣṇa with love and devotion!

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