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    From Garden to Kitchen: 108 vegetarian recipes
    From Garden to Kitchen: 108 vegetarian recipes
    From Garden to Kitchen: 108 vegetarian recipes
    Ebook266 pages1 hour

    From Garden to Kitchen: 108 vegetarian recipes

    By Hemangi Devi Dasi

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    About this ebook

    Cooking starts in the garden: that’s the basis for author Hemangi Devi Dasi’s delicious new publication, “From Garden to Kitchen” From city-dwellers to country cooks, this book is a must-have for anyone with a desire to understand how to develop their cooking, their kitchen, their garden, their consciousness…every aspect of cooking. The recipes are expertly constructed and presented, divided into seasonal references: summer, winter, spring and autumn, a step by step guide to holistic cooking. Beautifully presented and published by 108 Publications, it offers traditional Vedic and Western cooking—including some wonderful Hungarian additions that can be made anywhere in the world. From beginners to experts, everyone will love this colorful, simple, and delicious guide to holistic cooking.

    LanguageEnglish
    PublisherLalita Kft
    Release dateNov 8, 2018
    ISBN9786158073691
    From Garden to Kitchen: 108 vegetarian recipes

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      Book preview

      From Garden to Kitchen - Hemangi Devi Dasi

      Guide

      Cooking with the Heart at Hand

      Delicious meals can be prepared only with the heart at hand. You don’t need classy, expensive or hardly-available ingredients to fascinate your guests or family members. Personally, I know two types of cooking: When you prepare meals to ease your hunger, and when you do it with love. The latter means you carefully consider what you want to put on the table, considering the favorite dishes of your guests or family members. You can make your meals more delicious with fresh spices grown at home, home-prepared sauces, and cheese and butter. It seems much easier to buy bagged, half-ready ingredients off the store shelves, but these make our meals very ordinary.

      Thank God, nowadays more and more people are increasingly using home-produced ingredients simply because they want to know what they are eating. Potting at home has become fashionable again, and not just for economical reasons: In every bottled fruit there is a whole year’s work of cultivating and rearing the plants, caring for them, and assorting the produces for conservation. Perhaps everyone knows and feels that homemade jam is different from what was bought. You have the opportunity to put your heart into it, and to make it unique with person touch with some lavender, basil, or lemon balm.

      I remember when I was a child, Friday was the day for baking bread. Grandma was kneading the dough from rye and wheat flour and yeast in a wooden tub; it would then rise in bread baskets in a warm place until grandpa stoked the oven with cornstalks and canes that had been chewed on by the cows. Five or six big, round rye breads were baked on that day, and grandma also baked some rolled out bread-dough with sour cream and onion rings. So our lunch was roundel with onion and sour cream. To harness the residual heat of the oven, my grandparents baked dough for cream buns which were filled only on Sundays. Apple slices and plums were then dried in the lukewarm heat, and the milk also turned to curds on the edge of the oven. I never forgot the taste of the crispy, freshly-baked bread.

      I recommend this book to those who who think about cooking not as a boring obligation but as loving care, and who would like to break free from the rushing speed of city life and rest in a quiet, ideal environment.

      György Kaldeneker

      Chief

      Foreword

      If you bought this book because you desired something new, I must disappoint you. This publication has nothing new to teach. Rather, it represents a returning to ancient lore, to the wisdom of the elders, to a life closer to nature, and to simpler practices.

      The problem of climate change is global. Food crisis, lack of water – we can see these phrases day after day. This phenomena surely will have an effect on us, on our family and friends in the near future. These are existing problems even when we ignore them. It is therefore worthwhile to stop and think about where this running lifestyle of the world leads us. How long are we able to sustain it, and anyway, is simply sustaining it enough for us? There is a need for global change, but this change must begin in the individual, then in the family. We have to think about what and how we can do to have meals and drinking water on the table in the near future. We have to think about how not to harm our environment.

      Self-sustaining ecovillages living in harmony with the environment are an inspiring example for us. There are several such settlements in Hungary: Agostyán, Drávafok, Galgahévíz, Gömörszőlős, Gyűrűfű, Máriahalom, Krishna Valley, Visnyeszéplak.

      Of course, to live an environmentally conscious and healthy life you don’t have to move into an ecovillage. You can cultivate your own land: a kitchen garden with the floorspace of 100m2 is enough to give vegetables for a family of four members throughout the whole year. Even a tiny garden can show you how great it is to go out to your vegetable garden, look around and decide what lunch will be that day. Cooking and tasting the vegetables produced at home is an exceptional feeling. After all, you know what is in your meal and you can feel natural energy from it.

      It’s unnecessary to tell you that the best vegetable is what you pick fresh from your own garden. Its taste is different from vegetables bought in shops and supermarkets, so the meal you prepare from it will be different too. Using natural ingredients is becoming an increasingly important part of gastronomy. Gardening means not only a living but also a conscious pursuit that creates a harmonic link between you and your environment, and gives an answer to the crisis.

      It may sound a little strange, but the truth is that the future of our earth is decided in the kitchen. When a housewife cooks proper meals for her family with the wooden spoon in hand, she affects the future of our planet. We don’t have direct influence on how much carbon dioxide is exhaled by the factories or how much forests are exploited in Middle or South America. But we can prepare proper meals from proper ingredients in our kitchen. Everyone wants to see their children happy. But it is possible only if our planet has a happy future. Individually we have to do our utmost for this, with different methods. The wooden spoon is an important tool in reaching this goal.

      Hungarian people are a gardening type. In the country it was always natural, but we can find more and more kitchen gardens in the towns and cities too. It doesn’t require much floorspace: a few square feet matter a lot. If you don’t have even that little space, you can buy pottery to produce some vegetables and spices on the balcony or in the window..

      But what do you need for a spectacular and delicious meal satisfying for all the senses? It doesn’t mean expensive and fancy recipes. The main ingredients are these:

      • A big dose of love. This is utmost importance in cooking. When a housewife is cooking for her family, she prepares the favorite meals, because she expresses her love this way. A tasteful lunch served warm is even more satisfying when the cook tries to satisfy her guest wholeheartedly.

      • Enthusiasm and imagination.

      • Some good recipes.

      • Healthy ingredients full of energy. From your own garden, if it is possible, or from the market, but you always have to know what you buy.

      And the thing that makes all of these easier – and makes the everyday meals more harmonic and natural – is a basic principle on which this book was built: The most inexpensive and healthiest meals can be made from seasonal ingredients.

      I think it’s important to mention that we did not use any tricks to make the photographs of the book. There are no half-ready meals in the pictures, we didn’t apply glycerin or any other chemicals used by photographers to enhance the appearance. If you follow the recipe, the meal will look like it does in the picture.

      I’m sure if you cook by keeping the above principles in mind, you will be healthier, happier, and more balanced.

      Hemangi Devi Dasi

      I would like to express my gratitude to my spiritual teacher, Srila Sivarama Swami, who taught me for the culture of simple life and high mind.

      I’m indebted to my grandmother for making me love cooking and initiating me into its secrets when I was only ten years old.

      I thank Prabhu Gaura Sakti and Prabhu Manorama for believing in this book and making its publication possible.

      I thank György Károlyi very much for the beautiful photos of meals, Gabhira Das, Nalini Kanta Devi Dasi, Syamajiu Devi Dasi, Mária Sósné Vágvölgyi, Gábor Habony, Braja Sevaki Devi Dasi, Sundara Rupa Das and Szabolcs Tárkányi for their collaboration.

      Above all I thank Viktoria Bánki and Balázs Károlyi for the many-many help and friendly support.

      Without them this book would exist only in my head.

      Thank you.

      Useful Things

      Cooking Ghee

      Ghee is liquid gold, the best of the butter. Mildly sweet, its fine taste and flavor make the food fried in it irresistibly tempting. Besides the taste, though, it has some additional benefits. It can be heated to a very high temperature without burning, and the ghee is suitable to use wherever cooking fat is called for. Making ghee is not difficult, but needs patience.

      Ingredients:

      1-5 kg butter

      Boil the butter in a large pot, then reduce the heat to the low and cook without the lid. Be careful not to let it burn. If the heat is too high or for too long a time, the butter will be brown and smelly. Remove the foam on the top of the butter. When the ghee is ready, no foam is forming, and it has a clear golden color. Carefully spoon it into a storage box and cool to room temperature. The properly made and stored ghee keeps for months, even without refrigerating.

      Cooking time:

      Making Homemade Cheese (Paneer)

      The cheeses used in the Western world are almost unknown in India, where fresh dairy products are preferred. Paneer is a fresh, homemade, exceptionally versatile cheese that can be mixed into soups or eaten without any further preparations. Pressed paneer is a key ingredient for sweets. Diced it can be added to vegetable meals and eaten raw or fried.

      Personally, I would never make paneer from pasteurized milk. It may need some legwork, but it’s worthwhile to get some raw milk. As a last resort it can be made from pasteurized milk, but only from whole milk (with 3.5 % fat content).

      Ingredients: 2 liters milk, 6-8 tablespoons lemon juice or ½-1 teaspoon citric acid

      Heat the milk until it starts to boil. Line a colander with some taut fabric (maybe with a thick kitchen cloth) and place above a bowl. When the milk starts to boil, slowly add the lemon juice or citric acid. Blend half into the milk, then wait for the curd to precipitate. Continue with small doses, slowly, until only

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