Vegetarian Cuisine


A tasty picnic or lunch snack, or party nibble. This makes an attractive sandwich stuffing or use as topping for crackers or wholewheat bread and garnish with salad cress or parsley. Serves 4.


20 green olives stuffed with pimento
½ red bell pepper, cored, seeded and chopped
3 tablespoons walnut pieces
2 tablespoons vegetable oil of choice, eg. Olive, canola, avocado oil.


Blend the ingredients together, blending to a coarse puree or chop the ingredients very finely.
Leave to set for about 1 hour before serving.

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

It is not the Atman, nor the body, that has the relative experience, although the body has a gross means of experience. It is the mind that has the relative experience. – Sri Swami Sivananda

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