• 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

Creamy Beet Salad Dressing

5.0/5 rating 1 vote
  • Serves: 10
  • Author: Bhaktin Christina
  • Visits: 4328
Creamy Beet Salad Dressing

Description

This is an amazing salad dressing inspired by Bhumi devi dasi! Quick and easy and such an amazing color!

Ingredients

• 1 whole beet
• 1 1/2 cups plain yogurt or sour cream
• 2 tbsp olive oil
• juice from one lemon or lime
• 1 tsp salt, and pepper to taste
• dash of hing

Method

  1. First you boil a whole beet until soft with the skin on. You will know when it is done when you stick a knife inside and it is all soft. It took about 15 minutes on high flame with a lid for this beet to cook.

  2. Then set aside and let it cool. To speed up the cooling time, cut the beet in half or into fours.

  3. After it has cooled, take the skin off. You will see that the skin falls right off very easily.

  4. Along with the beet add all the remaining ingredients into a blender and blend until smooth.

    1 whole beet
    1 1/2 cups plain yogurt or sour cream
    2 tbsp olive oil
    juice from one lemon or lime
    1 tsp salt, and pepper to taste
    dash of hing

  5. Here is what it should look like. Amazing color, right?!

  6. Now you are ready to serve over salad and offer to Kṛṣṇa with love and devotion!

    Hare Kṛṣṇa!

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  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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