By Dr. Rupa Shah
Wednesday, November 20, 2013
Monday, November 18, 2013
My thank you note for the vegan party on 16th November...First of all thank you Aruna Kapoor for opening your home and heart for such event, Samir Pasad for the super tasty vegan food, Peter Theobald, Rita Theobald for being there and answer so many questions, Saroj Choudhury for being so creative with yummy vegan recipes, Ujwwaal Parek for helping us in selecting menu, registration, Monika Siriya and Chintan Vegan-Siriya for interacting with everyone, Kedar Tembe for your knowledge sharing on nutrition, fitness, Ashish C Mehta for being there as always inspiring many, Kajal Bhatia for her input on plant based nutrition, Jinal Rathod for chocolate balls info, Dulari Shah and Charul Shah for the cool vegan recipe which just disappeared in minutes ( Where else? into the mouths of restless, foodies!), Mona Gandhi for sharing her story on raw vegan journey, Anupam Katkar was so clear in communicating, very helpful sharing his knowledge, Hemali Gala , was mostly in the kitchen...getting all the tasty vegan food out for us to eat, Rohini Fernandes and Avinash Khater for being the judge for the best vegan recipes, Chidanand Hiremath I know you were there, was busy interacting with participants. And so many of you came later, were there having good time.Monicca Chopra, Sneha Poojary, Kalpana Mudaliar, Amit Mehta, Amla Patel, Ashish Madan, Ashish & Ujjla Manchanda, Vasanth Ravula, Anil Narang.......Thank you everyone for being there. It was your presence, your kind hearts to share made this event beautiful. I learnt a lot from each of you when I heard you answering questions. It shows how clear you are in your mind and heart about being vegan! Folks...I have come home with greater inspiration!
Friday, November 8, 2013
Sunday, November 3, 2013
Dairy Free Vegan Shreekhand Recipe: By Dr. Rupa Shah
1/2 cup almonds soaked for 8 hours
1/2 cup cashews soaked for 8 hours
1/2 cup whole rice soaked for 8 hours
Raw sugar or palm sugar or any other healthy sweetener
Cardamom 1/4 tsp powdered
Kesar strands a few
Throw away the water that is used for soaking almonds. Peel almonds. Now take 1 cup water and blend almonds in blender and make raw milk.
Repeat the same process with cashews and rice. Make each of these milks separately. Now mix almond and cashew milk and start boiling it on low flam, stirring it often. Slowly add raw rice milk, one big spoonful at a time and stir often. After about 15 minutes, thick milk will be ready. Let it cool for some time till it is just warm. Add vegan yogurt as starter and curd will be ready in 8 hours out of this milk.
This curd is now tied in a muslin cloth for a few hours till all the water gets drained and we get thick pulp for Shreekhand.
To this pulp, add raw sugar as per your taste. Add Elaichi/cardamom powder and Saffron as per your taste.
Will yield just about 1 cup Shreekhand.