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martes, 29 de junio de 2010
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Madhava Ghosh dasa, New Vrndavan, USA: “Out of Metropolis” by Lynn Emanuel
PLANET ISKCON
"Planet ISKCON" - 44 new articles
Devadeva Mirel, Alachua, USA: Simple Cooking, Good EatingYesterday was my little Petunia’s birthday and it also marked the return of my neighbors from their trip to the Motherland–England. To honor the daughter and make the lives of jet lagged friends a little easier, we had an intimate gathering of 7 wild kids, four adults, dinner and cake. Countertops go in tomorrow so all I have to work on is a sheet of pressure treated plywood. No faucets yet in the kitchen. Still, it is a thousand times better than what was previously in place. And that is an understatement. Nevertheless, kitchen stuff is still packed up. I purchased an Oster stick blender at Target Saturday for 20 bucks because I *really* wanted to make tomato soup (t’is the season!). Bought lots of veggies at Ward’s and even picked up some scary real looking fake shrimp from the local health food shop (more on that later). Our fridges were full, my tofu pressed and stick blender unboxed and washed. I had a menu and a plan. The only thing I didn’t have was a bevy of spices. No matter. Simple cooking, good eating was the theme and I definitely pulled it off. The Menu: Braised Artichokes (vegan and butter versions)
The cake was, as my daughter said, “from a factory.” Or, more accurately, from a local baker who happens to live about three blocks from us. Without countertops, I refuse to bake. Despite my intense craving for fresh bread. Although I don’t have recipes to share since I was just kind of cooking on the fly, I will let you in on the simple ingredients that went a long way, allowing me to create a wonderful meal of varied flavors and textures while using the same basic spices and herbs over and over again. I do think the intense heat of my wonderfully majestic Fivestar Ranges helps a bit–I couldn’t have stir fried without it. So, let me break it down for you…. Braised Artichokes Vegan version was made with olive oil. Butter version made with…butter. Added a splash of balsamic to the vegan, along with a splash of Bragg’s. Other than that, straight forward salt, pepper, hing, paprika and a handful of fresh herbs (basil, dill, flat parsley). At the end, before serving, I added a generous amount of freshly squeezed lime juice to the sauce. Delicious. Fresh Tomato Soup I would have loved for this soup not to be vegan–the things I do for friendship! A chunk of butter and a splash of cream would have made my growing baby in my tummy happy. But to be honest, this soup rocked and I can’t stop eating it despite my gut feeling like it is going to split open and baby is going to slosh out. Okay, gross. Soup was simple. Lots of big fat fresh tomatoes, red potatoes, water (duh), salt (much), pepper, hing, a spoonful of sugar and a dash of Braggs. After it was all cooked and blended I added lots of fresh herbs from our garden–oregano, basil, flat parsley, dill. See, I don’t care what herbs they are, just throw them i the pot and the effect is awesomeness. Vegetable Fried Rice with Tofu & Scary Real Looking Mock Shrimp I didn’t eat any of this the night of the dinner but plated some leftovers today and let me tell you, so good. The tofu. Mmmm, the tofu. I pressed the tofu, marinated for a few hours in balsamic and Braggs and then pan fried in a super hot cast iron skillet with a scant amount of oil. Smoky bliss. The broccoli, celery, red pepper, mock shrimp and bean sprouts were stir fried at the highest heat I could muster and then tossed with the tofu and rice. The only spicing was fresh curry leaf (lots), pepper, hing, paprika, salt, Braggs, balsamic. That’s it. Are you starting to notice a trend? Salad of Romaine Hearts & Red Leaf Lettuce w/Roasted Pears and Beets dressed in a Vinaigrette Pears and beets were pan roasted (separately to avoid color bleeding) and then sprinkled with turbinado and splashed with balsamic and Braggs. Dressing was 1/2 balsamic vinegar, 1/4 olive oil, 1/4 flax oil, salt, black pepper, hing and italian seasoning. Simply good Because I varied the produce from dish to dish and the cooking methods were also varied, I don’t think my guests had a clue that the same spices and herbs were used to flavor each preparation over and over and over again. I wanted to share the repetitive details of the menu with you to inspire your own table of colorful, healthy dishes. And notice that not a single preparation relied on the overpowering, lingering taste of onion or garlic.  vegan fried rice  salad of romaine hearts and red leaf lettuce with roasted pears and beets     
      ISKCON Toronto, Canada: Deity Darshan: Sunday, June 27, 2010
   
ISKCON Toronto, Canada: Toronto Sankirtan Team's First Anniversary!
 ISKCON Klang, Malaysia: Battling it Out with KaliBY SANKARSHAN DAS ADHIKARI WE ARE PRESENTING IN ONE OF KALI’S CAPITALS KUALA LUMPUR, MALAYSIA 14/June/2010 KUALA LUMPUR – At the present moment the personality of Kali has taken charge of this planet in every nation around the globe. Therefore there is nothing more important for the welfare of the human society than to spread [...] ISKCON Melbourne, AU: Daily Class - Bhakti Visrambha Madhava SwamiSrimad Bhagavatam 11.21.38-40 - Whoever you meet just try to get them to love Krishna and Lord Caitanya will cover the bases. Madhava Ghosh dasa, New Vrndavan, USA: “Out of Metropolis” by Lynn EmanuelWe’re headed for empty-headedness,
Then, suddenly, the train pulls into the station,
Filed under: Poetry       Bharatavarsa.net: Bhakti Vikasa Swami: Srila Prabhupada enlivened by disciples' preachingI have personally seen that Srila Prabhupada is enlivened and feels obliged to remain with us when He hears the preaching activities of devotees throughout the world. >>> Ref. VedaBase => Letter From: Tamal Krishna - SL_770807_A1 Dandavats.com: The glories of Keli-kadambaLakshman (das) Vrindavan (IN): The keli-kadamba resembles the mood and complexion of Srimati Radharani. Whenever Sri Krishna thinks of Radharani, He saw the Keli-kadamba in Vrindavan. |
Dandavats - 13 new articles
"Dandavats" - 13 new articles
The glories of Keli-kadambaLakshman (das) Vrindavan (IN): The keli-kadamba resembles the mood and complexion of Srimati Radharani. Whenever Sri Krishna thinks of Radharani, He saw the Keli-kadamba in Vrindavan. |
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ISKCON Toronto, Canada: Toronto Sankirtan Team's First Anniversary!
PLANET ISKCON
"Planet ISKCON" - 45 new articles
H.G. Sankarshan das Adhikari, USA: Tuesday 29 June 2010--Kingdom of God Without God--and--Is Death Pre-Decided by God?The modern day society is trying through the advancement of science to have the kingdom of God without God. This is the same attempt that was made long ago by the powerful demon, Ravana, who constructed a city made of gold in his capital of Lanka and who kidnapped Sita, the wife of the Supreme Lord Rama, to satisfy his lusty desires. But he was not... Devadeva Mirel, Alachua, USA: Simple Cooking, Good EatingYesterday was my little Petunia’s birthday and it also marked the return of my neighbors from their trip to the Motherland–England. To honor the daughter and make the lives of jet lagged friends a little easier, we had an intimate gathering of 7 wild kids, four adults, dinner and cake. Countertops go in tomorrow so all I have to work on is a sheet of pressure treated plywood. No faucets yet in the kitchen. Still, it is a thousand times better than what was previously in place. And that is an understatement. Nevertheless, kitchen stuff is still packed up. I purchased an Oster stick blender at Target Saturday for 20 bucks because I *really* wanted to make tomato soup (t’is the season!). Bought lots of veggies at Ward’s and even picked up some scary real looking fake shrimp from the local health food shop (more on that later). Our fridges were full, my tofu pressed and stick blender unboxed and washed. I had a menu and a plan. The only thing I didn’t have was a bevy of spices. No matter. Simple cooking, good eating was the theme and I definitely pulled it off. The Menu: Braised Artichokes (vegan and butter versions) The cake was, as my daughter said, “from a factory.” Or, more accurately, from a local baker who happens to live about three blocks from us. Without countertops, I refuse to bake. Despite my intense craving for fresh bread. Although I don’t have recipes to share since I was just kind of cooking on the fly, I will let you in on the simple ingredients that went a long way, allowing me to create a wonderful meal of varied flavors and textures while using the same basic spices and herbs over and over again. I do think the intense heat of my wonderfully majestic Fivestar Ranges helps a bit–I couldn’t have stir fried without it. So, let me break it down for you…. Braised Artichokes Vegan version was made with olive oil. Butter version made with…butter. Added a splash of balsamic to the vegan, along with a splash of Bragg’s. Other than that, straight forward salt, pepper, hing, paprika and a handful of fresh herbs (basil, dill, flat parsley). At the end, before serving, I added a generous amount of freshly squeezed lime juice to the sauce. Delicious. Fresh Tomato Soup I would have loved for this soup not to be vegan–the things I do for friendship! A chunk of butter and a splash of cream would have made my growing baby in my tummy happy. But to be honest, this soup rocked and I can’t stop eating it despite my gut feeling like it is going to split open and baby is going to slosh out. Okay, gross. Soup was simple. Lots of big fat fresh tomatoes, red potatoes, water (duh), salt (much), pepper, hing, a spoonful of sugar and a dash of Braggs. After it was all cooked and blended I added lots of fresh herbs from our garden–oregano, basil, flat parsley, dill. See, I don’t care what herbs they are, just throw them i the pot and the effect is awesomeness. Vegetable Fried Rice with Tofu & Scary Real Looking Mock Shrimp I didn’t eat any of this the night of the dinner but plated some leftovers today and let me tell you, so good. The tofu. Mmmm, the tofu. I pressed the tofu, marinated for a few hours in balsamic and Braggs and then pan fried in a super hot cast iron skillet with a scant amount of oil. Smoky bliss. The broccoli, celery, red pepper, mock shrimp and bean sprouts were stir fried at the highest heat I could muster and then tossed with the tofu and rice. The only spicing was fresh curry leaf (lots), pepper, hing, paprika, salt, Braggs, balsamic. That’s it. Are you starting to notice a trend? Salad of Romaine Hearts & Red Leaf Lettuce w/Roasted Pears and Beets dressed in a Vinaigrette Pears and beets were pan roasted (separately to avoid color bleeding) and then sprinkled with turbinado and splashed with balsamic and Braggs. Dressing was 1/2 balsamic vinegar, 1/4 olive oil, 1/4 flax oil, salt, black pepper, hing and italian seasoning. Simply good Because I varied the produce from dish to dish and the cooking methods were also varied, I don’t think my guests had a clue that the same spices and herbs were used to flavor each preparation over and over and over again. I wanted to share the repetitive details of the menu with you to inspire your own table of colorful, healthy dishes. And notice that not a single preparation relied on the overpowering, lingering taste of onion or garlic. vegan fried rice salad of romaine hearts and red leaf lettuce with roasted pears and beets ISKCON Toronto, Canada: Deity Darshan: Sunday, June 27, 2010 ISKCON Toronto, Canada: Toronto Sankirtan Team's First Anniversary!
ISKCON Klang, Malaysia: Battling it Out with KaliBY SANKARSHAN DAS ADHIKARI WE ARE PRESENTING IN ONE OF KALI’S CAPITALS KUALA LUMPUR, MALAYSIA 14/June/2010 KUALA LUMPUR – At the present moment the personality of Kali has taken charge of this planet in every nation around the globe. Therefore there is nothing more important for the welfare of the human society than to spread [...] ISKCON Melbourne, AU: Daily Class - Bhakti Visrambha Madhava SwamiSrimad Bhagavatam 11.21.38-40 - Whoever you meet just try to get them to love Krishna and Lord Caitanya will cover the bases. Madhava Ghosh dasa, New Vrndavan, USA: “Out of Metropolis” by Lynn EmanuelWe're headed for empty-headedness, Then, suddenly, the train pulls into the station, Filed under: Poetry Bharatavarsa.net: Bhakti Vikasa Swami: Srila Prabhupada enlivened by disciples' preachingI have personally seen that Srila Prabhupada is enlivened and feels obliged to remain with us when He hears the preaching activities of devotees throughout the world. >>> Ref. VedaBase => Letter From: Tamal Krishna - SL_770807_A1 Dandavats.com: The glories of Keli-kadambaLakshman (das) Vrindavan (IN): The keli-kadamba resembles the mood and complexion of Srimati Radharani. Whenever Sri Krishna thinks of Radharani, He saw the Keli-kadamba in Vrindavan. |
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