Cooking with Chefs Sunanda, Cooking with Chefs Sunanda, Krishna, Maggie & HeleneKrishna, Maggie & Helene

Saturday, May 31, 2014 from 1-5:00 p.m.

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This is what we will do:This is what we will do:

1:00 p.m. – 3:00 p.m.: Cooking Demo

3:00 p.m. – 4:00 p.m.: Eat & Chat

4:00 p.m. – 5:00 p.m.: - Information about Vegetarian Diet

Granola BarGranola Bar

1/2 cup packed brown sugar (normally I put a little less than 1/2 cup)1/3 cup honey (spray the measuring cup with pam or butter and the honey will pour right out)1/4 cup peanut butter1/2 teaspoon cinnamon3 1/2 cups Fiber One Honey Cluster Cereal1/2 cup Craisins1/2 cup sliced almonds1/2 cup shredded coconut Directions:1. Mix the cereal. craisins and almonds in a large bowl.2. Butter a square pan 8 x 8 x 2.3. Heat brown sugar and honey JUST TO BOILING in a large saucepan over medium heat, stirring almost constantly. Turn off the heat and stir in the peanut butter and cinnamon until smooth.4. Pour in the cereal mixture and stir until evenly coated. Press mixture firmly into the pan (use waxed paper when you're doing this and it will be much easier). Let it stand about an hour and then cut into 4 x 3 rows. I usually wrap them individually in wax paper then and they keep for at least a week.

5. If you walk away and the mixture boils for any period of time the bars will be HARD.

Mango LassiMango Lassi

Sugar 2 tblRipe Mango (chopped) 1 CupPlain Yoghurt 1 CupIce Cubes 4 NumbersCardamom Power Pinch Directions1. Peel and chop mango.2. Put mango and other ingredients in a blender.3. Blend till smooth.4. Chill well before serving.5. Add crushed ice if desired.

Vegetable PulaoVegetable Pulao

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Ingredient Quantity UnitGreen Peas ¼ CupGinger Garlic Paste 1 TeaspoonsOnions 1 NumbersCinnamon Sticks 1 NumbersCloves 4 NumbersCardamom 1 NumbersCumin Seeds ½ TeaspoonsFennel Seeds ½ TeaspoonsBay Leaves 3 NumbersWater 4 CupsBasmati Rice 2 CupsCarrot 2 NumbersBeans 4 NumbersPotato 1 NumbersGreen Chilly 3 NumbersMint & Coriander Chopped 1 Bunch/EachCoconut milk 3 Tablespoons

1.Heat 3 tbl spoon vegetable oil in a pan; 2.2. Add bay leaves, cloves, cinnamon sticks, cardamom, sauté it 3. Add onions, salt, green peas, carrot, beans, potato, ginger garlic paste, cook till vegetables ¾ cooked, 4. Add green chilly, chopped mint, chopped coriander, coconut milk, water. Once it comes to boil, add basmati rice. Mix it once and cover it. After it starts boiling, bring it to simmer and cook for 10 minutes rice will be done, switch off the flame5. Add fried bread(optional) and put the lid on. Serve this hot with Raitha.

RaitaRaita

Green Chillies To tasteCoriander Leaves ½ CupTomato ½ CupOnion ½ CupGrated Carrot 2 TblCurd 2 CupSalt To taste

Directions:Whisk the curd to fine consistency add all the ingredients and mix

Pasta with Black Olives and Capers

Ingredients:•Whole Wheat Pasta•Pitted Black Olives•Capers•Diced and peeled tomatoes in tomato juice (preferably with basil)•Salt, Pepper, and red pepper to taste•1 tablespoon of Olive Oil

Procedure:•Boil the whole wheat pasta until Al-dente. •Then strain the pasta, and pour the tomatoes into the pot. •Then add the olive oil, capers, olives, salt and pepper. •Bring the sauce to a boil, and then allow it to simmer for about four minutes. •Then add the red pepper. Add the pasta back into the pot and mix it into the sauce and serve.

Garlic BreadGarlic Bread(Or (Or toona sinensis bread separate for non-garlic takers)bread separate for non-garlic takers)

Earth Balance Vegan Butter 4 tblChopped cilantro 2 tblRed chilly flakes to tasteGrated garlic 1 tspBread 1 loaf 1. Bring vegetarian butter to room temperature and mix cilantro, garlic paste2. Slice loaf of bread horizontally and place it on baking sheet3. Spread garlic butter on to the bread, sprinkle chilly flakes4. Bake the bread at 400 degrees for 5 – 10 min, then slice the bread

Apple Turnover

1 teaspoon grated orange zest 3 tablespoons freshly squeezed orange juice 1¼ pounds tart apples (3 apples) 3 tablespoons dried cherries and 3 tablespoons cranberries3 tablespoons sugar, plus extra for sprinkling 1 tablespoon all-purpose flour ¼ teaspoon ground cinnamon and 1/8 teaspoon ground nutmegPinch of  salt 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted 1 egg beaten with 1 tablespoon water, for egg wash (not used for this demonstration)

1. Preheat the oven to 350 degrees. 2. Combine the orange zest and orange juice in a medium bowl. Peel, quarter, and core the apples and then cut them into ¾-inch dice and par cook with small amount of water to soften). Toss the apples with the zest and juice.. Add the cherries, cranberries, sugar, flour, cinnamon, nutmeg and salt. 3. Flour a board and lightly roll each sheet of puff pastry to a 12 x 12-inch square. Cut each sheet into 4 (6 x 6-inch) squares and keep chilled until ready to use. 

4. Brush the edges of each square with the egg wash (not done for this demo) and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges of the pastry with the tines of a fork. Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash step not done for this demo), sprinkle with sugar, make 2 small slits in each turnover, and bake for 20 minutes, until puffed and browned. Serve warm or at room temperature.