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Vegetarian Cuisine

Tasty served on its own or suitable for festive occasions, entertaining and appeals to many tastes.  Can be served hot or cold with a salad or vegetables or variety of accompaniments.

Pastry Dough:

1 and ⅔ cups whole wheat flour
¼ cup corn oil
1 tablespoon sesame seeds
About 6 tablespoons chilled sparkling mineral water


2 tablespoons oil
12 ounces thinly sliced seasonal vegetables
⅔ cup thinly sliced zucchini
9 ½ ounces firm tofu
3/4 cup plus 2 tablespoons water
2 tablespoons tamari
1 to 2 tablespoons nutritional yeast flakes or grated vegan cheese (optional)
Pepper to taste
1 red bell pepper, sliced into rings, cored and seeded
Parsley sprigs to garnish


  1. Prepare the dough first. For the best results, make sure all ingredients are cold. Lightly combine the flour and corn oil, then stir in sesame seeds.
  2. Add enough sparkling water to make a soft dough, but avoid over mixing. Allow to rest (preferable in the refrigerator) for at least 30 minutes.
  3. Meanwhile heat the oven to 400 degrees F.
  4. To make the filling, heat the oil in a skillet and sauté the seasonal vegetables for about 5 minutes, set aside.
  5. Roll out the dough on a lightly floured surface and use to line a greased or lined 9 inch tart pan with a removable bottom.
  6. Arrange the sliced zucchini on the dough and the sautéed vegetables on top.
  7. Put the tofu, water, tamari, and yeast flakes or cheese if using, in a food processor or blender and blend until smooth. Season with pepper.
  8. Pour the mixture over the vegetables and arrange the red pepper slices on top.
  9. Bake in the oven for 40 minutes.
  10. Serve hot or cold, garnished with sprigs of parsley.

This recipe is an edited contribution for the Sivananda Gurugram, partly sourced and edited from The Yoga Cookbook. Vegetarian Food for Body and Mind. Recipes from the Sivananda Yoga Vedanta Centres. 1999.

Maintain always serenity under all conditions and circumstances. – Sri Swami Sivananda

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