Vegan French Toast

1/4 cup whole wheat pastry flour
1 tsp nutritional yeast flakes
1/4 tsp salt
good pinch cinnamon
small pinch nutmeg
1 cup plain or vanilla nondairy milk
6 slices whole grain bread

Place flour, yeast, salt, cinnamon and nutmeg in a medium bowl and stir with a dry whisk until well blended. Pour milk into the flour mixture and whisk vigorously until well blended. Let the batter sit for 10 minutes.

Oil a skillet or griddle (I use butter) and place it over medium heat. Mix the batter again. Dip the bread slices, one at a time, into the batter, making sure that each piece is well saturated. Cook 3-5 minutes, or until the bottom is slightly brown, then turn over and cook the other side until golden brown.

Note: The French toast tends to stick to the pan during cooking. Use a nonstick pan for best results or be sure to oil the pan well between batches.

Serve with syrup, honey, apple sauce or fruit sweetened preserves.

From Delicious Food for a Healthy Heart by Joanne Stepaniak

Sweet Potato Latkes by Mary Maha

You grate a large sweet potato, bind it with 1/3 cup of flour (or besan), add 1 tsp garam masala, 1 Tbs jaggery, 1 1/2 tsp salt, about a 1/4 tsp black pepper, and red chili powder (or crushed chillies) to taste. And because I'm me, I like to put in a dash of hing to make it good. Everything needs a dash of hing to make it good. :-)

Varuni Juice by Maha Tirtha

Small amount:

7 litres Milk
6 litres Yogurt
1 litre Cream
5 kg Runny Honey
1 kg White Sugar
1/2 bottle Rose water (7 Roses brand is very nice from Mumbai - 7oz)

Jambavati's Varuni Beverage

Honey
Condensed milk
Cream

Mix 'til drinkable consistency and offer to Lord Balarama!

Potato Roll Salad by Adi Priya Alejandra Barrionuevo

Mashed potato. Today simple, I only added black salt. On non Ekadashi days use any spices you like for the puree. Then spread it on a grassed (I use a) clean plastic bag. Half of it on the plate (so when you roll it you take the bag easily off) then spread sour cream (or any soft cream or alternative for vegans). I put raw grated pumpkin. (Carrots are super for this too). Roll it and cover it with mayonnaise and deco with olives and barbecued peppers. Corn would be super deli too in it. In other words: fill it with your favorite stuff to make a summery salad like this one. Ideal for parties. Can not be prepared with more then couple of hours in advance as the potato and the mayo don't stay full flavor after more than then 5 hrs. Not in hot days...

One potato for two carrots (but you get a lot from that) For a cup of ready mayo measure half cup of diced carrot and half of that quantity of potato. Boil them and blend them with 2-3 spoons of sunflower oil and same of lemon juice. I always add some of the water from the boiling in the mixer if it gets too thick. Salt and pepper. The original recipe is only oil and lemon juice (no water at all to help to blend the vegetables) but it is too heavy. Got to experiment your own consistence and sourness (less or more lemon according to taste) I like it "veeeery lemony", but not to my husband.

Quinoa extravaganza! by Rohini Dasi

I cooked the quinoa separately, after soaking it for about 4 hours. I used a generous cup of dry quinoa.

I put about a quarter cup ghee in a pot, added turmeric and fried up the curd (made from 2 qt milk). Took them out, fried the keshus, took them out. I put a little more turmeric, about 2 t cumin and ekadasi hing (about 1/4 t). I added 5 medium-small potatoes, cut small, and about half a cauliflower, maybe 2 t ground coriander and fried them up till nicely browned, then poured about a cup of whey on it, added the curd and cashews back, plus salt, then put the lid on. When they were almost done, I took the lid off, added a half of zucchini, cut small and a big handful of raisins and boiled away the liquid. Then added about two handfuls of chopped parsley and the quinoa, stirred it all up and put the lid back on till serving.

Not as involved as it reads, really, make a potato-cauli subji with curd, add cashews and raisins and stir some cooked quinoa into it.

Ziti a la Gaurangi

Boil the ziti -one box of, drain, then the sauce is heat evoo, fry the hing and chilli flakes, add tomato puree (or passata if you live in civilized countries) and then it can either be actual cream or sour cream.. and it can be vegan sour cream too.. mix those together. add a touch of sugar, some salt and pepper. them mix the sauce with the ziti, chuck it in a casserole dish, sprinkle cheese on top and put it in the oven (400) for about 15-20 minutes till it's golden on top :)