Our recipes page is meant to whet the appetite for vegetarian/vegan cooking. Online resources are available to find just what you are looking for and sometimes to find something new and different. Any of the recipes that include dairy or eggs can be modified. There are many soy products which include milk, butter, yogurt, and a wide variety of cheeses and can be used in place of the dairy kind. There are several substitutes for eggs, including egg replacers which you can find in most health food stores.

Egg Substitutes

[Courtesty of HSUS and PETA]
A popular egg substitute is Ener-G egg replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate, calcium carbonate, and citric acid) and a gum derived from cottonseed. It’s primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches.

Use to Replace Eggs (quantity is per egg substituted for) …

2 oz of soft tofu can be blended with some water to add consistency

2 oz. of mashed beans, mashed potatoes, or nut butters

1/2 mashed banana

1/4 cup applesauce or puréed fruit

One Tbsp. flax seeds (found in natural food stores) with 3 Tbsp. water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved.

1 tsp. soy flour plus 1 Tbsp. water

Use to Replace Butter (in recipes)…

Soy margarine

7/8 cup canola or corn oil = 1 cup butter

Sauté instead in wine or vegetable broth.

Use lemon as a dressing

Amma’s Kitchen


From Bhagavad Gita 4.24 and 15.14

Brahmaarpanam Brahma Havir
Brahmaagnau Brahmanaa Hutam
Brahmaiva Tena Gantavyam
Brahma Karma Samaadhinaha

[This is 24th verse from the 4th chapter of Bhagavad Geetha] The act of offering is Brahman. The offering itself is Brahman. The offering is done by Brahman in the sacred fire which is Brahman. He alone attains Brahman who, in all actions, is fully absorbed in Brahman. (As we chant this prayer we are offering the different types of food to Brahman).

Aham Vaishvaanaro Bhutva
Praaninaam Dehamaashritha
Praanaapaana Samaa Yuktaha
Pachaamyannam Chatur Vidam

[This is 14th verse from the 15th chapter of Bhagavad Geetha] This sloka is a sort of acknowledgement and assurance to us from Brahman. “I am Vaishnavara, existing as fire God in the bodies of living beings. Being associated with ingoing (prana) and outgoing (apaana) life breaths, I will digest all the four different types of food (that which we bite and chew; that which we masticate with the tongue; those which we gulp; that which we swallow) and purify them.”

Harir Daatha Harir Bhoktha
Harir Annam Prajaapatih
Harir Vipra Shareerastu
Bhoonkte Bhojayathe Harih.

Oh Lord Hari, You are the food, You are the enjoyer of the food, You are the giver of food. Therefore, I offer all that I consume at Thy Lotus Feet.

Bobby G…

Mardis Gras Beans Hermit Chili

Coming soon…

Carrot Rice Moong dal with brocolli Balti potatoes

Bobby G’s Mardi Gras Beans and Rice: By Bobby Graham


Now Cher, at Mardi Gras, you want to be sure to get some nutrition without dat unwanted bloating and sluggish crawfish feeling you can get from all dem rich Nu’Awlins high class fixin’s. I am told by my nutritionist dat beans complements rice in supplying a lot of amino acids. So even if it ain’t Mardi Gras and you got to go out to check da traps or whatever, dis here will fix y’all up, Cher.

Take one pound of red beans (kidney shaped) or pintos and soak ’em for a few hours, maybe overnight, den drain em. If you don’t presoak then just add another hour of cookin time.

In a bean-filled cooker add two level teaspoons a salt and enough water to cover the beans about a inch. Now I put more salt in mine, cause dat’s a lot of beans.

Cover and cook on low heat a hour. Then add six bay leaves. (The good ones if you please). That good bay leaf flavor start coming out on low heat, Cher, so keep a very slow boil.

Do not, I repeat do not, put any onions in the pot with the beans. It will influence the spices we gonna add in a negatory fashion.

Oh yeah, keep checkin and adding water so it’s over dem beans, Cher. So go on and cook another hour until you can smell dem beans and dat sauce is a little brown.

Put in the spices now. I used to put in a lot of different ones until I read the label on something call ‘Curry’. It had my spices in it already. So that’s what I use now but I put in a couple of pinches of dill seeds too because I like pickle.

How much curry spice you say, Cher?

One rounded (not heaping) teaspoon. Now you want to add two tablespoons of hot sauce and quarter teaspoon black pepper to invite reluctant taste buds to open up. Some people put in two tablespoons of vegetable oil or butter to give it a greasy look or should I say, to make it more visually enticing? You see what I mean when you ladle it over dat rice.

Start your rice. I use the brown stuff.

Stir in da spices good and cook another hour makin’ sure dem beans don’t stick to the bottom of the pan and boin. That is three hours of cookn in all, but I got a friend that learned from Paul Prudhomme when he was cookin at the Maison De’Puy over on Dauphine, and he simmers his all day. I tell you I get hungry smelling dem beans and can’t wait.

So anyways, that sauce is gonna be good and thick if you don’t put too much water in. But boinin’ is out of the question. You can’t tell by lookin at the boilin’ pot if you have too much water because dem beans float to the top.

mardi gras

So, anyways, figger it out so they’s actually about a half of a inch of water over dem beans when they not floatin. That sauce be good and thick, Cher, and it soak dat rice in a flavor worthy of Mardi Gras Kings and Queens. Beans is da simplest of foods and the most noble. It ain’t hard, so bon appetit and laissez les bon temps roulez. Cher.

Bobby G.

P.S. It is common to have some fresh French bread and margarine to eat with it and sop it up. Hot sauce-add a lot too. Umm umm umm.

Bob Graham

Bob Graham is a long time contributor to both the HarshaSatsangh and NondualitySalon mailing lists. He is an established painter. His paintings can be seen in the Spring 2002 edition of HarshaSatsangh Magazine.

Amma’s Kitchen: By Professor Jill Eggers


I talked with Raj Mataji on the phone and she gave me a couple of the recipes we craved: the Chole, the Allu Ghobi, and her rice recipe. Like most good family cooks, she doesn’t measure much but goes with her experience and intuition, so on amounts she was a little fast and loose. We negotiated some general agreement about amounts, though, so each recipe comes out fairly specific. But as Mataji pointed out, “if we are a little short on something, we put in something else.” I told her we would do our best and let her know the results!

Raj Mataji’s Chole

2 Continue reading