The last time I made a batch of ghee I got inspired to share with you a post about its special healing qualities and how easy it is to make. I took some spectacular photos and have been saving them on my phone for the post, which I planned to write tonight!
Before getting started I sat down to upload the photos from my phone. That’s when I saw, right at the top of my photos, the photo of the photo of the “dress” – you know the gold and white dress that was all over the internet a few weeks ago because there were so many people who somehow believed it was a blue and black dress. Really!?
This worldwide debate made its way to my office where several staffers argued about what color the dress really was. I pitched in that the different ways people see the photo must have something to do with the photo being on a mobile device or computer display. I was sure if we looked at an actual printed photo we would see the “true” colors (which, of course, are white and gold). So, I took a photo with my phone of the photo of the dress on someone else’s phone (somehow this made sense at the time) and emailed it to my work email address (which also somehow made sense) so I could print it out at my desk. We did all this, and guess what? The dress was gold and white! Score!! Unbelievably, there were still some onlookers insisting it was blue and black. At that point, it was time to throw my hands up in the air and get back to work.
So when I sat down this evening to upload the ghee photos, that photo of the dress was sitting there right at the top and I thought, “Oh, I’ll delete that one.” As soon as I deleted it I realized I had deleted the entire “camera” folder! OMG, everything’s gone!!! I was immediately grateful, however, that a couple weeks ago while on an organizing binge I had gone through all the photos on my phone and sorted them into other folders. The only ones left in the “camera” folder, besides the dress, were about 15 food photos I was saving for future blog posts. Whoops. Bye bye ghee and ginger curry pics!
So…. My apologies!
However, I do have a ton of photos from my new cookbook. What you see here are some of the photos for Tofu Veggie Rooter, my interpretation of and title for a recipe given by Yogi Bhajan so many years ago. In the early 2000s I had a catering company in Los Angeles called Yogi Eats. That’s when I developed this recipe and it became one of my clients’ favorites.
Tofu Veggie Rooter is a surprising combo of veggies with tofu, lemon juice, and abundant whole spices (which have a lot to do with the “rooter” part of the recipe name). This dish is quick to make, super nutritious, equally delicious, and easy to digest. I love it over toast with salad, or just a bowlful plain. Low in oil, it is light and satisfying at the same time.
Here’s the recipe, straight from the new cookbook (well, with a few adjustments and comments added), From Vegetables with Love: Recipes and Tales from a Yogi’s Kitchen. Publishing date has moved forward to June. Stay tuned!!
Tofu Veggie Rooter
From the teachings of Yogi Bhajan
Yield: 4-6 servings
To clear colon and for energy. Yogi Bhajan gave this recipe as part of a colon-cleansing diet. If you would like to try the diet (with your health practitioner’s OK, of course), for one to two weeks, have this dish as your only food for at least one meal a day. No more than twice a week make it with eggplant instead of other vegetables. While on this diet your other meals must be light and easy to digest and you should drink at least 8 glasses of water a day.
6-8 cups chopped broccoli, carrots, asparagus, green beans, cauliflower, red radishes, celery, and onions (whatever proportions you like, totaling about 6-8 cups)
14 ounces firm tofu, drained and cut into ½-inch cubes
2-3 tablespoons ghee
1 tablespoon crushed red chiles
1 tablespoon caraway seeds
1 teaspoon black pepper
¼ teaspoon ground cloves
1 tablespoon ground coriander
2-3 tablespoon fennel seeds
1-2 teaspoons cardamom seeds
⅓ cup lemon juice
Bragg Liquid Aminos to taste
Steam or blanch chopped veggies until just tender. Meanwhile heat ghee in stir fry pan or sauté pan over medium-high heat. Add spices and sizzle for a minute. Add tofu and lemon juice, stir, and simmer 4-5 minutes at medium high until heated through. Add blanched veggies and mix lightly. Enjoy!