Vegetarian Holiday Roast
Recipe by Arjuna
This delicious recipe provides a rich, nourishing entrée for any holiday table. As a meal, it is usually served with mashed potatoes, cranberry sauce, roasted squash, and Brussels sprouts. Arjuna, a longtime Sivananda yogi and professional vegetarian cook, is the chef for our annual Thanksgiving feast, where we first serve cauliflower soup and a salad, and finish with pumpkin pie. Happy Holidays!
(Please note that this recipe contains garlic and onions, which can be left out for yogis practicing serious meditation.)
VEGETARIAN HOLIDAY ROAST
- 2 cups roasted cashews
- 2 cups cooked millet or rice
- 5 cups cooked chick peas (two 19 oz. cans)
- 2 tbsp tamari
- 2 small onions, chopped and sautéed
- 2 cloves garlic, chopped and sautéed
- ½ cup sesame seeds
- 2 tbsp melted butter
- 2 tbsp olive oil
- 1 cup water
- 2½ tsp sage
- 1½ tsp each rosemary, cumin, chili powder
Put all ingredients through a food processor. Place in a greased baking dish. Bake in a 375°F oven 50-60 minutes until browned.
Serve with tamari gravy, cranberry sauce, mashed potatoes, squash, i.e., all the holiday trimmings.
Heat a heavy skillet or cast iron frying pan and add:
- ¼ cup butter
- 3 tbsp unbleached white flour
- 2 tsp basil, ¾ tsp thyme
- ½ cup tamari or shoyu soy sauce
- 2 cups potato water or vegetable stock
Whisk all ingredients together, adding more liquid, if necessary. Make sure to whisk the flour into the melting butter for smooth consistency. Simmer for about 10 minutes.
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Arjuna is a direct disciple of Swami Vishnudevananda and the director of Yoga Sivananda, an affiliated-Sivananda Yoga Center in Gatineau, Quebec. He has been a professional vegetarian cook for 25 years and has been teaching family yoga programs in Sivananda centers and ashrams for many years. Arjuna’s approach is dynamic, personal, and inspiring, and includes many instructive stories from his time spent with Swami Vishnudevananda.