The Amrita Cookbook
The Amrita Cookbook
Published by the Lotus, Yoga Centre
First printed in 1984, but still selling today is a perennial New Zealand vegetarian favourite: the cookbook from the Amrita Restaurant.
Those of us who scaled the steep stairs up to the Amrita were delighted when this collection of recipes were published Though unfortunately the restaurant has been closed for some years now, we still have the cookbook to remind us of great dinners in Wellington in the 80's.
The recipes are hand written with beautiful stylish borders: each one individual to the recipe it adorns. I’ve bought about 15 copies of the Amrita over the years: mostly for presents, but a few for myself. One I had sent to me when I lived in the UK as I missed it so much.
As the recipes were collected in winter and reflect the choice of vegetables available at that time, the soups are all hearty and wholesome. I love the Cream of Spinach soup which is delicately flavoured with coconut cream. I have personalised this recipe by adding a couple of stock cubes and 5 TBs of cornflour mixed with water to thicken it.
My favourite section is the Hot Dishes; everyone is a winner here. They were tried and tested over the years by hungry restaurant patrons, yet they are all relatively straightforward and easy to prepare. The Vegan Pie Crust must be the easiest pastry recipe ever invented. I hate making pastry (it’s the rolling out that puts me off) but this recipe is easy, needs no rolling and tastes great. It is the base for the Spinach, Carrot and Tofu Flan which is excellent hot or cold (think of this one for picnics this summer).
The curry recipes all work, but my evening meal standby is the Satay Sauce which turns a boring stir fry into something more exotic.
The salad dressings are inventive and there’s ideas for most any kind of salad. Just choose a dressing and add to any combination of raw (or cooked) vegetables. I can recommend the Tofu Sesame Dressing which I used just yesterday with cooked pumpkin cubes and lightly steamed asparagus for a great combination of textures and flavours.
Finally, for those with a sweet tooth, there are muffins, cakes, biscuits and puddings. There is a Sweet Pie Crust recipe to rival the vegan pie crust above, (again, it’s no roll so very easy). Use it for the Banana, Tofu and Carob Flan. This may sound unappetising, but is a hit at dinner parties as despite being sugar free, it is naturally sweet, rich yet low fat. I swop the carob for cocoa as I am not a carob fan. The Apple Strudel is also special enough for dinner parties yet is easy to make.
Yolanda Soryl
Here are some of the best recipes for you to try:
Nutburgers
These versatile burgers are great for BBQ’s, cold in sandwiches or hot with mashed spuds and vege.
2 onions, chopped finely
2-3 stalks celery, chopped finely
oil to sauté
3T soy sauce
2t dill seeds
1 ½ cup cooked rice
400gm tofu
2 t oregano
4-5t tomato puree
3 c roasted, blended nuts (peanuts are tasty)
Sauté the onion and celery in the oil. Mix together the remaining ingredients thoroughly. Form into patties and bake at 300F for ¾ hour. Cover with peanut sauce to serve.
Peanut Sauce
Puree 1 cup roasted sesame seeds and 1 cup roasted nuts. Add tomato puree, black pepper and oregano to taste. Heat and serve.
Beetroot Salad
You’ll never want to waste beetroot by boiling it after you try this one.
6c grated raw beetroot
3c chopped parsley
dressing: 1/4c oil, ¼ c vinegar, 6 cloves of crushed garlic.
Spinach carrot and tofu flan
Pie crust: 1 cup flour, 1 cup rolled oats, 1/2 cup oil, 1/2 water
Mix the flour and oats together, Whisk the oil and water and pour into the flour/oats, stirring together with a knife to make a stiff dough. (Can use food processor or hands). Press into the pie tin using the heel of your hand and your fingers. Chill.
Filling: 600g tofu
small bunch spinach
2 medium carrots, grated
1/2 cup soy oil
1 T vinegar
2 onions, chopped
seasoning: salt, pepper, basil
Saute the onions. Wash spinach and break up leaves into the blender. Add crumbled tofu, oil, vinegar and seasoning. Blend until smooth and green. Mix the carrot and onion in a bowl with the spinach tofu mixture. Pour into the pie crust and sprinkle with paprika. Bake at 180C/250F for 40 mins until tanned on top and set.
Carrot Cake
2 c flour
1 c brown sugar
1 c coconut
½ c coconut cream (or water)
1 c currants
1 ½ c grated carrot
1 t baking powder
1 t baking soda
1 c cold pressed oil
1 t cinnamon
1 t ginger
1 t mixed spice
Mix the dry ingredients together and add oil, currants and carrot. Dissolve baking soda in milk or water and stir in. Bake in oiled tin for 50-60 mins at 180C/350F. Serve hot with custard, or cold with a sprinkle of icing sugar or vanilla icing.