Ekadashi Recipes

Farari Sweet Potato Nachos

Ingredients:

- Sweet Potato

- Lettuce

- Cherry Tomato Slices

- Olives

- Plain Greek Yogurt

- Mexican Cheese

- Salt

- Black Pepper

- Red Pepper

- Taco Seasoning

- Olive Oil

Directions:

1. Making the chips: Wash and peel the sweet potato (can leave skin on if desired). Slice the sweet potato into thin slices using a slicer.Distribute the slices onto a non stick pan and spray with cooking spray. Add salt on top. Bake at 350 and rotate chips until chips become golden brown.

2. Once the chips are done, put in a plate and add mexican cheese on top of the chips (If it doesn't melt just put it in the microwave). Add lettuce, cut cherry tomatoes, and olives on top.

3. Sauce: In a small blender put together salt, pepper, red pepper, greek yogurt, and avocado. Blend until you get a good smooth consistency. (If chunky, add a little water or milk). Add this over the nachos. 

Pineapple Chili Paneer

Serves 2 people

Ingredients:

- 1/2 block of paneer

- 2 medium sized tomatos

- Non-gmo Sugar

- Black pepper

- Sambal Oelek Ground Fresh Chili Paste

- 1/4Red, 1/4green, and 1/4yellow bell pepper

- 1/2 a green jalapeno

- About 1 cup cubed or chopped Pineapple (use fresh if possible, not frozen or canned)

Direction

1. Cube or slice the paneer to your liking and pan fry till golden brown. Set aside

2. Slice the bell peppers and sauté on a hot skillet. Set aside

3. In a blender, blend the tomatoes into a sauce and heat on a hot skillet. Can cook on low-medium. Let simmer.

4. Add in sugar, black pepper, and chili paste to taste. Can add in more chili paste depending on your spice level.

5. Stir until well blended.

6. Add in bell peppers, chopped Pineapple, sliced jalapenos, and paneer.

7. Toss around until paneer is coated with the tomato sauce mixture.

8. Serve warm. 

Brownies

Ingredients

- 1 cup of almond butter

- 1 1/2 cup of grated or chopped zucchini.

 - 1/3 cup of raw honey

- 1 spoon yogurt (or other egg replacer)

- 1 tsp of vanilla

- 1 tsp of baking soda

- 1 tsp of cinnamon

- 1/2 tsp of nutmeg

- 1 cup of dark chocolate chips

Directions

1. Preheat oven to 350 degrees

2. Combine all the ingredients into a large bowl and mix everything together.

3. Pour into a greased 9x9 baking pan.

4. Bake for 35-45 minutes, or until a toothpick comes out clean

Banana Pudding

Ingredients

- 1 ripe banana

- 1/4 cup of full fat coconut milk

- 2 tbsp chia seeds

- dash of vanilla extract (optional)

Directions

1. In a food processor or blender, combine the banana and coconut milk. Process until smooth

2. Add the chia seeds and pulse a few time to mix evenly

3. Pour into a container and chill for an hour to let the chia seeds plump up a bit.

No Bake Brownies

Ingredients

- 1 cup pecans

- 1 cup dates

- 5 tbsp raw cacao (cocoa powder)

- 4 tbsp shredded unsweetened coconut

- 2 tbsp honey or agave nectar

- 1/4 tsp sea salt

Directions

1. Place pecans alone in your food processor and process until the pecans become small and crumbly

2. Add dates to the raw brownie recipe and continue to process until the mixture sticks together and the dates are mixed well.

3. Add the remaining ingredients to this raw brownie recipe and continue to process until the mixture turns a dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.

4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.

5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. 

6. Store this raw brownie recipe in the refrigerator

Creamy Avocado Cilantro Lime Dressing

Ingredients

1 Avocado
1/4 cup roughly chopped cilantro
1/4 cup low-fat sour cream or greek yogurt
1 tablespoon fresh lime or lemon juice (or white vinegar)
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
Water

Directions

1. Place all ingredients in a food processor or blender.
2. Process until smooth, stopping to scrap down the sides a few times. Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.
3. Keep in an airtight container for 1-2 weeks.