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T
here's a Yogi in the Kitchen!
 


Something Worth Crying Over!

© Siri-Ved Kaur Khalsa

The following is one in an ongoing series of columns entitled There's a Yogi in the Kitchen! by Siri-Ved Kaur Khalsa . View all columns in series


RECIPES

Onion Juice:
You don't need a vegetable juicer to make onion juice. Coarsely chop an onion and then put it in your blender jar or food processor bowl. Blend or process, in pulses, until pureed. Pour the puree into a strainer, straining the liquid into a cup or bowl. Press down with a spoon to squeeze out the juice. Store unused juice in glass jar in refrigerator, but make fresh daily.


Onion-Green Chile Bake:
Back in the 70's, when I was Yogi Bhajan's personal cook, he one day informed me that there would be guests for dinner. I had to scramble to pull a meal together. We were a little short on veggies that day, but had lots of onions! Thus, with his inspiration, this simple dish was created.

2 lbs. onions (4-5 good sized ones)
2 medium tomatoes, sliced thinly
6-8 long green chilies, in 1/4" dice (use raw, or fresh roasted and peeled)
2-3 cloves garlic, minced (more or less to taste)
8 oz. queso fresco (fresh Mexican cheese), crumbled
sprinkling of crushed oregano
salt to taste

Place onion slices in lightly-oiled 2-quart baking/casserole dish, arranging in loose layers. Top with tomato slices and sprinkle evenly with chilies and garlic. Add crumbled queso fresco and top with a little sprinkling of crushed dried oregano (or the fresh herb). Cover with aluminum foil or casserole lid. Bake at 375 for 20-25 minutes. Then remove lid and place under broiler for a minute or two until cheese is lightly browned.

ALTERNATE TOPPINGS: Go for a different flavor by omitting the long green chilies and oregano. Try adding any combination of the following instead: sliced jalapeno chilies, chopped olives, sauteed mushrooms, grilled eggplant, grated ginger root, avocado slices, lightly steamed/blanched vegetables, fresh minced parsley or cilantro.

Vegan Version
Skip the cheese or use non-dairy substitute. Add any toppings you like and end with a nice layer of sliced tomatoes. For a sort of Moussaka, top with 1/4" thick slices of grilled eggplant (one #18 eggplant should do the trick). Blend 12 oz. of firm Mori-Nu tofi with 2-3 tsp. lemon juice, 2 tsp. arrowroot powder, and a little tamari soy sauce. Pour this over the top. Bake at 375 until onions are tender. (If top starts to brown early, cover with foil). Garnish with finely chopped parsley.


Khalsa Salsa
2 ripe, firm tomatoes. Roma tomatoes are great as they aren't so juicy. Chop in 1/4 to 1/2" dice
1 red or yellow onion (about 6-8 oz.) in 1/4" dice
1 small clove garlic, minced
2 serrano chilies, finely chopped (remove seeds if you prefer milder salsa)
1-2 pinches dried crushed oregano (or 1/2 tsp. chopped fresh oregano)
1/2 avocado (optional), in 1/4 - 1/2" dice
salt to taste

Combine all together. Serve over Mungbeans and Rice, baked potato, or with corn chips.


*If you have a health concern, please consult your health care practitioner. The above recipes and recommendations are based on yogic healing traditions.

SOURCES:
The Ancient Art of Self-Healing, by Yogi Bhajan. West Anandpur Publishers, Eugene, OR, 1982.

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About The Author
Siri-Ved Kaur Khalsa Siri Ved studied vegetarian yogic cooking with her spiritual teacher, Yogi Bhajan, beginning in 1971. During the years she served as his personal cook, his wife Bibi Inderjit Kaur also trained her in the fine art of Indian cooking. Since then she has run a popular vegetarian catering company in Los Angeles, authored two cookbooks, including ...more
 
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Disclaimer: The information provided on HealthWorld Online is for educational purposes only and IS NOT intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek professional medical advice from your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.