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Recipes
All these recipes call for Soya or Rice Milk, for the obvious ethical, health, and environmental reasons discussed earlier. We have already tried these non-dairy milks, and they have worked perfectly. We believe that cow's milk not only involves Himsa, it is also unhealthy, because it is high in cholesterol and fat. Nature made cow's milk perfect-- however, only for calves, not for humans -- neither for adults, nor for children.
The vegetarian recipes in this section come from various sources: some are from our favorite cookbooks (as noted), chefs at popular local restaurants provided others, and others yet are family recipes. For more vegetarian recipes, try the books and magazines listed in "Vegetarian Resources" and check out the World Wide Web sites listed in "World Wide Veg" section.
Jainism and Animal Issues
We compiled these recipes with busy people in mind. We've included tips and short cuts throughout. Also, we encourage you to think of the written recipe as just a starting point. Feel free to adjust amounts and types of seasonings to your taste. If you haven't cooked much before, stick to the recipe fairly closely the first time, and experiment a little the second time. After a while, you'll develop some intuition about what you can get away with. For baking, use measuring cups and measuring spoons, and measure fairly accurately until you are very comfortable with the recipe. For cooking, on the other hand, if you don't have an ingredient on hand: improvise...that's how some of the best "recipes" come about!
Abbreviations:
t teaspoon
T tablespoon
C cup
lb pound
oz ounce
And finally, if you need a little help with one of these recipes or encouragement with your cooking experiences, E-mail us at: JivDaya@aol.com. (Now how many cookbooks can say that?)
Breakfast of Champions
With a little prior preparation, you can whip up most of these breakfasts in a flash...Pancake batter keeps in the fridge for a day or two. Or, you can combine the dry ingredients ahead of time, creating your own homemade "pancake mix" (just add the liquids, stir and cook). Baked items, such as muffins, can be made ahead of time, and will keep for a week in the fridge or months in the freezer as long as they are stored in airtight containers. Remember that these breakfast ideas are good for a meal or snack any time of the day! Also, be sure to have fresh fruits, dried fruits and nuts on hand for when you've "gotta run."
Pancakes
1 1/4 C Whole wheat pastry flour OR Unbleached white flour 1 T Ener-G Egg Replacer OR cornstarch
baking powder
baking soda
sugar
1 t
1/2 t 1 T pinch salt
1 t
2 T
1 C
1 T
cinnamon
oil
soy milk vinegar
Mix dry ingredients. If you like, add blended fruit, nuts, dried fruit, or chocolate chips. Then stir in liquid ingredients. Make sure all the ingredients are mixed thoroughly with hand-mixer until batter is spongy, not runny. Preheat lightly oiled (or non-stick)
Jain Education International 2010_03
frying pan over medium heat. Pour about 1/4 C of batter into pan, cook until golden brown. Flip over to cook other side. Top with maple syrup, apple butter, or jam. Makes six pancakes.
Easy Apple-Cinnamon Muffins
2 C 1 C 1 C 1 T 1/2 t 1/2 C
1 C 1 t I C
2 T
1/2 C
unbleached white flour
wheat bran
brown sugar, packed
baking powder baking soda raisins grated apple cinnamon
soy milk lemon juice oil
Mix all dry ingredients in a bowl. Blend fruit, lemon juice and soy milk; add oil to form a liquid mixture in a separate bowl. Combine dry and wet mixtures. The trick to muffins is mixing as little as possible (unlike cakes): the batter should be lumpy, not smooth. Oil the cups and top of a muffin pan, to bake a dozen muffins. Pour batter into cach cup. Bake at 350°F, in a preheated oven, for 35-40 minutes. When the muffins are done, an inserted knife, will come out clean.
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Any flavor Muffins: Instead of raisins, apple and cinnamon, try: walnuts, blended banana, and nutmeg; blueberries or strawberries; chocolate chips, and shredded coconut...go crazy!
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