Featured Cookbook

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1. Granola

2. Gnocchi with Spinach and Basil Sauce

3. Sivananda Cookies

Book Description

Eat Wisely and Well The teachings of yoga advocate a vegetarian diet, with special emphasis on foods that bring peace to body, mind, and spirit. The Yoga Cookbook contains more than 170 recipes prepared under the guidance of the world-renowned Sivananda Yoga Vedanta Centers. Illustrated with more than sixty beautiful color photographs, these delicious, easy-to-prepare recipes have an international flavor.

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The Yoga Cookbook : Vegetarian Food for Body and Mind

Authors: Sivananda Yoga Center,Sivananda Yoga Vedanta Centers

Date: March 1999

ISBN: 0684856417

Publisher: Fireside

Paperback

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These tender, little Italian dumplings are best when homemade, and make a delightful alternative to pasta dishes. You can use fresh or canned tomatoes.

Serves 6

• 2 1/4 pounds potatoes, chopped

• salt

• 1 tablespoon chopped fresh basil

• 1 1/2 cups whole wheat flour

• Water or oil for mixing (optional)

• Basil leaves, to garnish

• Sauce:

• 1 1/2 tablespoons olive oil

• 1 to 2 sticks of celery, finely chopped

• 1 1/4 pounds plum tomatoes, chopped

• 1 1/2 tablespoons tomato paste

• 5 cups finely chopped spinach

• 2 tablespoons chopped fresh basil or 3 tablespoons dried basil

• Pepper

1. Cook the potatoes in a pan of salted boiling water for 15 minutes, or until tender. Drain and press through a strainer. Stir in the tablespoon of basil and gradually add the flour. Mix to a soft dough, adding a little water or oil if the mixture is too stiff, or more flour if it is too wet.

2. Cool slightly, then knead the dough lightly until smooth. Divide it into quarters and shape each portion into a roll, 16 inches long and 1 inch in diameter. Cut the dough into 3/4-inch pieces and press a fork lightly into each one to make a pattern. Place them on a floured surface and leave to dry for 10 to 15 minutes.

3. Meanwhile, make the sauce. Heat the olive oil and sautÈ the celery until soft. Add the tomatoes, tomato paste, and spinach, and cook, uncovered, over medium heat for 5 to 10 minutes, stirring occasionally. Add the basil and season to taste with salt and pepper; keep warm.

4. Cook the gnocchi, in batches, in boiling water for 2 to 3 minutes, or until they rise to the surface. Keep warm until they are all cooked. Top with the sauce and serve at once. Sprinkle with a little cheese, if desired, and garnish with basil leaves.

More From This Book:

1. Granola

2. Gnocchi with Spinach and Basil Sauce

3. Sivananda Cookies

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