60http://culinaryadventures.theveggiegourmet.comWed, 30 May 2012 08:00:52 GMTWed, 30 May 2012 08:00:52 GMTen siridevta@theveggiegourmet.comnohttp://culinaryadventures.theveggiegourmet.com/2010/09/29/yogic-food-made-by-me-for-you.aspx?ref=rssSiri Devta<span style="font-family: georgia;">Come visit me at the Kundalini Yoga Fall Festival in Millis, MA<br /> <a href="http://www.yogaattheashram.org/<br">www.yogaattheashram.org/<br</a> /> <br /> I will have a booth with shawls, sparkly scarves, cookies, healthy snacks<br /> and samples of kitcheree. Wait- what? Why kitcheree? *<br /> <br /> I am so glad you asked!*<br /> <br /> I am excited to announce that I will be soon starting a Yogic Food Service<br /> Program! *I am starting simple with a long time favorite and most requested<br /> dish, Kitcheree, a version of Mung Beans &amp; Rice and Yogi Tea.<br /> <br /> As the weather turns cooler, the time is perfect or this particular healing<br /> food. Kitcheree is a complete protein; all essential amino acids are<br /> contained. The basic ingredients are basmati rice, mung beans, celery,<br /> carrots, greens (such as kale or spinach), trinity roots (onion, ginger &amp;<br /> garlic) and spices. As requests for different dishes come in, the menu will<br /> shift and evolve. For example, Monday will be Kitcheree day, Thursday will<br /> be some other yogic meal;, beet casserole, dhal soup, vegetable soup, potent<br /> potatoes, etc…<br /> <br /> For now, my plan is as follows:<br /> <br /> Every week, on Monday and Thursday, I will be preparing Kitcheree-fresh,<br /> from scratch using the best organic ingredients. *<br /> <br /> I will deliver to local yoga studios; if other arrangements need to be made<br /> we can figure that out. *<br /> <br /> *When possible, meals will be delivered in Ball jars, available in Quart and<br /> Gallon size. There will be a $2 deposit on the jars, and credit will be<br /> given when jars are returned. Items like a casserole or potent potatoes<br /> will require something else. My first choice will be something earth<br /> friendly, either glass or recycled plastic food containers. *<br /> <br /> All payment can be either in cash or on my website, via Paypal. All<br /> payments must be made in advance.*<br /> <br /> Prices<br /> <span style="font-size: 14px;"><br /> Kitcheree</span><br /> <br /> 1 quart $8 + $2 jar deposit<br /> <br /> 1 Gallon $27 +$2 jar deposit<br /> <span style="font-size: 14px;"><br /> Yogi Tea</span><br /> <br /> 1 quart $4+ $2 jar deposit<br /> <br /> 1 Gallon $16+ $2 jar deposit<br /> <br /> Questions? Want to place an order? Want to be notified of updates?<br /> <br /> Email me at Food@theveggiegourmet.com<br /> <br /> <br /> Blessings!<br /> <br /> &nbsp;<br /> Siri Devta Kaur</span><br /> <br /> If you don't like something, change it.<br /> If you can't change it, change your attitude.<br /> Don't complain.<br /> Maya AngelouPersonalized Food Servicehttp://culinaryadventures.theveggiegourmet.com/2010/09/29/yogic-food-made-by-me-for-you.aspx#Comments23665848-6b9a-4b99-bbe2-86d33ae4e3d0Wed, 29 Sep 2010 19:23:03 GMThttp://culinaryadventures.theveggiegourmet.com/2007/06/19/cooking-from-memory.aspx?ref=rssSiri DevtaMy dad used to bring home the oddest things from the store. One favorite was Welsh Rarebit.&nbsp;<br /> It is a sharp cheddar sauce, with a few dashes of <strong>Worcestershire sauce</strong> to taste<strong>.</strong> It is sooo tasty! What is better, is that there is a vegan version of the Worcestershire sauce by Amy's (sans anchovies) that is comparable to Lea &amp; Perrins. Just melt your favorite cheddar, I like Cabot Hunters sharp cheddar in a bit of milk and add a few dashes of Worcestershire sauce to taste.<br /> What I like to do with is start with whatever frozen or fresh veggies I have on hand (broccoli, edamamie, carrots, peas, potatoes, asparagus...)&nbsp;and roast them. <br /> Then I take either homemade or store bought (just get rid of the evidence!) pie shell, blind bake it- meaning without the ingredients. This way the pastry isn't soggy.<br /> Add the roasted veggies and top with the veggie rarebit, cover with a pie shell bottom, cut vent holes and bake until golden. Everything on the inside is cooked, so it can go in a hot oven to just bake the top. Let it cool for a good while before devouring!<br /> Happy Cooking!!!Veggie Pot Piehttp://culinaryadventures.theveggiegourmet.com/2007/06/19/cooking-from-memory.aspx#Comments349cf710-8e4e-4080-9912-241c4ae0b477Wed, 29 Sep 2010 05:00:00 GMT