Manchurian style sauce with veggies and tofu

This is a recipe me and my wife put together. It’s a sweet and salty sauce that goes great with a variety of veggies but this recipe calls for cauliflower, green pepper and green beans


4 tsp Prasad Ayurveda plain organic ghee
½ tsp hing /asafoetida (or garlic)
1 brick of organic medium firm/ firm tofu
1 organic green pepper
1 cups organic green beans
Half a head of organic cauliflower

1 Tbsp of ginger grated
½ cup of organic celery chopped
3 Tbsp organic Tamari
5 Tbsp organic tomato puree
3 Tbsp organic cane sugar
1 Tbsp organic Apple cider vinegar
1 cups water
3 heaping tsp organic Arrowroot powder

Grate the ginger
Cut the tofu into ¼” thick wedges.
Cut the green pepper into larger chunks
Cut up the green beans into roughly 1” long pieces

In a pan on medium-high heat add 2 tsp ghee, the tofu, some tamari, the hing (or garlic) and sauté (continue to mix so that the tofu doesn’t burn). Once the tofu is golden brown (roughly 5 minutes) add the green beans and green pepper and sauté for another few minutes. We like them a little bit crunchy, but the longer they cook the softer they will be.

In a separate pot steam the cauliflower for a few minutes till it is cooked but not too soft that it falls apart

In a measuring cup add the Tamari, the tomato puree, the sugar, the apple cider vinegar, the water and the arrowroot powder and whisk all together

In another pot, add 2 tsp ghee, the grated ginger and the chopped celery and sauté. Add the sauce mixture to the sautéed ginger and celery.

When the sauce thickens add the tofu/green peppers/green beans, and the steamed cauliflower. Mix together, turn off the heat and leave uncovered or the veggies will overcook.

Serve with rice or noodles.




Grilled cheese

Grilled cheese

Spread a little Prasad Ayurveda Ghee on your favorite bread, you can add your favorite cheese and I like to add some chopped tomato (yellow heirloom in this case), and salt and pepper. For a little extra yum you can use Prasad Gourmet flavored Southern Chipotle or Mediterranean ghee.



Vegetable Dahl

Vegetable Dahl


1 Tbsp of Prasad Ayurveda plain organic ghee
¼ tsp black mustard seeds
1-1/2 tsp cumin seeds whole
½ tsp Fennel seed whole
½ Tbsp fresh ginger grated
½ tsp hing /asafoetida (or garlic)
½ tsp coriander powder
½ tsp of turmeric powder
1/2 Tbsp of dried methi/ fenugreek leaves (or dried basil)
1/2 tsp garam masala
Pinch of cayenne (or more if you like it hot -or none if you prefer it mild)
1 lemon cut into wedges
½ Tbsp salt
7 cups water
¾ cups of split Mung Dahl
1 carrot grated
2 cups of chopped kale
½ cup chopped cilantro

Dahl is a very tasty soup that is high in protein and easy to digest. You can make it with or without the vegetables. You can substitute the carrots and kale for cauliflower, zucchini, green beans, or broccoli. A little bit of freshly chopped tomato doesn’t hurt either!

• Cut the cauliflower into florets, grate the ginger finely and set it all aside.
• Rinse the split mung beans thoroughly.
• Boil the water, in a good size sauce pan.
• Add the mung beans to the boiling water
• Heat the ghee on medium temperature in a small frying pan.
• Add the black mustard seeds to the ghee
• When the mustard seeds begin to pop, add the cumin seeds, the fennel seeds and the hing (or garlic) and fry for 15-30 seconds (careful not to burn otherwise it will taste bitter; remove from heat if it starts to smoke).
• Add the grated ginger and fry for 15-20 seconds while stirring all the spices together.
• Remove from the heat and transfer the cooked spices and ghee to the pot with boiling water and mung beans. Be careful it could splatter when transferring
• Add the grated carrots and the remaining spices (coriander powder, turmeric powder, dried methi/ fenugreek leaves (or dried basil), garam masala, cayenne and salt).
• Add the chopped kale, stir, cover and simmer for 10 to 15 minutes.
• Squeeze 1 wedge of fresh lemon juice (or more) per bowl and sprinkle some fresh cilantro on top.
• Serve hot!

Dahl and rice is a great combination. When eaten together it provides a complete protein.



Vegetarian Chili

Vegetarian chili


1 Tbsp of Prasad Ayurveda plain organic ghee
1.5 Tbsp Paprika powder
1 Tbsp cumin powder
½ Tbsp coriander powder
½ tsp hing /asafoetida (or garlic)
¼ tsp Chipotle powder
1/2 Tbsp of dried basil
1tsp of oregano
1/2 Tbsp of sugar
1 to 1.5 tsp salt
1 bay leaf
½ Tbsp ground black pepper
½ jar of organic tomato puree
500ml of water
1 carrot grated
1 stick of celery chopped
1 small zucchini (cut into small pieced)
1 brick organic tofu
1 Tbsp organic tamari
1 can of organic red kidney beans (rinced)
1 cup of frozen organic corn
½ cup chopped cilantro

This chili is very tasty and makes for a very hearty meal. It can be eaten with rice, nachos or rolled up into a tortilla with a little sour cream.

• Grate the tofu using a cheese grater, this will give it a texture similar to grated beef
• In a skillet on medium temperature add a teaspoon of ghee, the grated tofu, the tamari and the hing (you can use Prasas Gourmet Garlic Ginger ghee in this part of the recipe, if you prefer). Fry the tofu till it has a brownish texture, mixing it regularly so that it won’t burn or stick to the pan
• In a separate pot on medium temperature heat the rest of the ghee (+/- 2 tsp) add the paprika, chipotle, cumin powder, coriander powder and cook it gently for a minute or two (careful not to burn the spices)
• Add the chopped celery and grated carrots and cook a little longer
• Add the fried tofu, the basil, the oregano, the bay leaf and the ground black pepper
• Add the tomato puree, the water, the sugar, the salt, the kidney beans and the corn and allow to simmer for 10-15 minutes.
• Add the zucchini at the very end for 3-5 minutes making sure it doesn’t overcook.
• Enjoy!



Tomato and carrot pasta sauce

1 Tbsp of Prasad Ayurveda plain organic ghee or Prasad Gourmet Garlic Ginger Ghee

½ tsp cumin seeds whole

½ tsp hing /asafoetida or garlic (if using plain ghee)

1/2 Tbsp dried parsley

½ Tbsp oregano

1 Tbsp of dried basil

¼ tsp thyme

1 Bay leaf

1 tsp paprika powder

1 tsp of freshly ground black pepper

1 Tbsp Sugar

½ Tbsp salt

250 ml of tomato puree or diced tomatoes

250 ml of water

2 large carrots

Tomatoes are a more acidic food and to counter this we like to make our pasta sauce by blending cooked carrots with the tomato.
• Cut the carrots into roughly one inch pieces.
• Add to a small pot with enough water to barely cover the carrots.
• Turn on the heat to medium-high and cover.
• Remove from the heat once the carrots are well cooked
• Blend the carrots and any remaining water, using a hand held blender into a puree and set aside.
• Heat the ghee on medium temperature in a good size sauce pan.
• Add the cumin seeds to the ghee till they are just barely toasted, and then add the hing (or garlic) (careful not to burn otherwise it will taste bitter; remove from heat if it starts to smoke).
• Remove from the heat and let it cool for a minute so it doesn’t splatter when you add the remaining ingredients.
• Add the tomato and carrot puree, the water, and the remaining spices (dried parsley, oregano, basil, thyme, bay leaf, paprika powder, black pepper, Sugar, and salt.
• Let simmer for 15 to 20 minutes.

Add to your favourite pasta and enjoy!




1 cup organic popping corn

1/3 cup Prasad Ayurveda Ghee

1 tsp pink Himalayan salt ground to a fine powder


Melt the ghee in a stainless steel pot on high temperature

Drop three kernels of popping corn into the ghee and cover the pot

Once the kernels have popped pour in the rest

Cover the pot leaving a slight opening

When the kernels begin to pop begin to gently shift the pot back and forth

Sprinkle the salt over the popped corn

Clean up your mess!