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COOK YOUR HEART OUT AT HARIHARALAYA

6 Oct

At Hariharalaya we are opening our hearts and kitchen to give you a chance to share one of your favorite (national or otherwise) dishes. We are open to (vegan) cuisine from all around the world – and we can always help to adapt recipes.

So far we have had some Israeli meals, an Italian meal (including pumpkin gnocchi and foccacia) and a recent Moldovan meal. It is such a grounding and inspiring process to cook and share food with others. A beautiful way to feel at home wherever we are. Come with a few recipes and we will schedule you in for a meal.

You may also make our second cookbook which will gocus on Hariharlaya Guest meals and vegan sauces from around the world  (I know, the first one is almost done).

Be inspired, be whole, be love!!!

KAMBOCHA

20 Sep

Kambocha is back in action at Hariharalaya.

After sleeping in our fridge for over 1 year, we are happy to report that our K. Mamma, all the way from Australia (thanks to Ethos Vegetarian in Bangkok), is alive and well. She is currently propogating a large container of jasmine green tea and sugar.

Living and healing foods – awake within the cycle of life. Nourishing our bodies, minds and souls.

Spreading the joy of being.
OM OM OM

Upcoming Hariharalaya Consciousness Cookbook

15 Sep

we are deep in the temple of the kitchen now – giving thanks to all of the elements and ingredients of life.  and with the help of jenna from scotland and a little bit of rain, our cookbook should be finished in the next 2 months. we’ve been getting a lot of inquiries about the book, and you’ll all be happy to know that over 80 of your favorite recipes from the hariharalaya table will be featured, with photos and quotes and love. we will be posting recipes regularly on the website and in the newsletter, but in the meantime i wanted to add the recipe list from the upcoming cookbook to spark your memory and creativity as you continue your own journey of food and conscious living!

remember: love is always the secret ingredient!

 

 

BREAKFASTS

Sweet Rice Pudding

Traditional Bawbaw

Coconut Bawbaw (Babaw Peh)

Green Bawbaw

Scrambled Tofu

Garlic Bread

Garlic Baked Sweet Potato Chips

Fried Potato Mash

SMOOTHIES & JUICES

Watermelon Mint Chiller

Ginger Lime Juice

Ginger Lime Tea

Peanut Butter Banana Bliss

Mango Ice

Coconut Cream Smoothie

Banana Carrot Passion Fruit

SALADS

Cucumber Salad (Drosap Jrou)

Green Papaya Salad (Salad L’hong kchey)

Noam Jamroh

Green Mango Noam

Noam L’hong

Jrouh Samaki (Marinated Mixed Veggies)

Soaked Cabbage Soup (Spey tram)

Water Vegetable Salad (Bot Dracuen)

Shredded Beet and Carrot Salad

DIPS AND DRESSINGS

Tangy Asian Peanut Sauce

Garlic Hummus

Mango Tomato Salsa

Tahini Lemon Sauce

Guacamole

Hariharalaya Honey Mustard Dressing

Ginger Miso Dressing

Very Garlicy Sauce

Roasted Eggplant Dip (Khmer)

Tomato and Carrot Dressing

Pineapple Raisin Chutney

Spring Roll Sauce

SIDE DISHES

Steamed Spinach

Cold Sesame Noodles

Mashed Cauliflower

Garlic Green Beans

Sesame Baked Tofu Strips

Roast Winter Melon/Eggplant with Tomato Sauce

Braised Daikon with Soy

Carrot Peanut Tof

MAIN COURSES

Pumpkin Soup

Mexican Bean Chili

Indian Dahl (x2)

Khmer Sour Soup

Mushroom Prohal

Miso Soup

Indian Eggplant Curry

Indian Mixed Veg Curry

Khmer Stir Fry

Khmer Sweet and Sour Stirfry

Sesame Crusted Veggie Burgers

Cream of Broccoli Soup

Corn Chowder

African Peanut Stew

Chunky Tomato Soup

Indian Tomato Soup

Khmer Curry Soup (with noodles)

Khmer Tum Yam Soup

Amok

Khmer Chi Soup

Carrot Ginger Soup

Carmelized Onion Soup

Khmer Noodle Soup

Mexican Black Bean Paste

Tofu and Bean Sprouts

PASTA DISHES

Chunky Tomato Eggplant Sauce

Coconut Cream Bechamel with Mushroom and Spinach

Garden Pesto

Pasta Primavera

Khmer Noodle Stirfry

DESSERTS

Raw Cashew Cream Pie

Carrot Halva

Stuffed Apples

Sesame Crunch Bars

Khmer Chia Seed Drink

Carmelized Coconut Pumpkin

Coconut Banana (jeyk ktiy)

Carmelized Banana (jeyk chen)

Pumpkin Treat (Bong Aim Lepeu)

Recipe of the week – Scrambled Tofu

8 Sep

A breakfast favourite at Hariharalaya – Scrambled Tofu!

Ingredients
Oil
Chopped Onion
Minced Garlic
Honey (sweetener)
Soy Sauce
Cumin Powder
Turmeric Powder
Chopped Tomato
Sliced Bell Pepper
Spinach, etc
Mashed Tofu

Directions

Sautee onion and garlic in oil with a little salt and honey (crushed red pepper optional). Add a little water as needed so as not to burn. Add spices and a little soy sauce. Mix in well and fry onion mixture with spices and tomato for one minute. Then add vegetables and continue cooking for 3 – 5 minutes. Finally add tofu and sautee with veg and spices for another 5 minutes or more until the tofu is of the desired consistency. You can add a little lime or lemon juice as garnish.