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.

TAMARI GRAVY

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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