Namaste,
Ma took care of people in so many different ways.
During the Christmas time Ma loved to go to Sawgrass Mills in Ft. Lauderdale.
This is a huge outlets shopping Mall.
In the chaos of thousands of people shopping, Ma would see a woman or man working, cleaning the floors or cleaning the restrooms.
She would give them some money, and say Merry Christmas.
The person’s whole being would light up, and many times have tears, they were so grateful.
This is the love of Ma, the awareness of the Mother.
Ma always made a point to invite everyone, so no one would be alone, especially during the holiday season.
Please come to Kashi for our Christmas Meal. Everyone is welcome and invited.
We will be serving an Italian Menu !
This recipe came from a sauce that I would make for Ma.
I adapted it and made a soup.
We just had an event on Kashi called a “Soup Bowl”.
This was for an organization called the “Samaritan Center”, who provide temporary shelter for homeless families.
Kashi was just one of many local sites that helped.
This was just one of the soups served that day, and all the funds went to the Samaritan Center.
I hope you like it.
Love Swami Rudra Das
Ingredients & Utensils
- 1 Spanish Yellow Onion – Organic
- 3 Carrots – Organic
- 2″ long Root Fresh Ginger – Organic
- 1/3 lb. Fresh Shiitake Mushrooms – Organic
- 3 Tablespoons Extra Virgin Coconut Oil – Organic
- 4 cups Water
- 1 can Coconut Milk – Organic
- 5 Tablespoons Cornstarch (Non-GMO & Organic) + 1/2 cup water
- Tamari – Gluten Free Soy Sauce – Organic (San-J is good brand) or Sea Salt
- Hot Chili Flakes – Organic (optional)
- 1/2 bunch Green Onions – Organic (optional for Garnish)
- Pot and Lid
- Whisk and Bowl
- Food Processor
Directions:
Step 1: Wash & Prep Vegetables, Saute in Coconut Oil.
Wash & peel the onion, carrots, and ginger.
Cut into smaller chunks and then place into food processor. Pulse the machine until you have tiny small bits.
Prep the shiitake mushrooms by washing them and then tearing the tops off the stems. Put in bowl and leave on the side for now.
You will see if this is the first time, that the stems are very tough and not chewable.
If you have time, boil the stems in the water called for in the recipe to have a deeper flavored stock.
If not, the plain water will work fine.
Put the onion, carrots, and ginger in the pot and add the coconut oil.
Cook on a low heat until the vegetables begin to just slightly brown. Stir often and check they do not burn.
Add the mushroom tops now, and stir well.
Step 2: Add the water or Shiitake stock, Bring to a boil.
Add the water or shiitake mushroom stock (strain the stems out first).
Bring the soup to a boil, cover and lower to a simmer.
Cook covered and on low for 15 minutes.
Step 3: Add the Coconut Milk and thicken with a cornstarch slurry.
Open the can of coconut milk and add to the soup.
Make the cornstarch slurry by combining the cornstarch and 1/2 cup cold water together in a bowl.
Whisk well so it is smooth.
When thickening a soup or sauce with cornstarch, it is important that the cornstarch is dissolved in a cold liquid first.
This is called a slurry. This prevents the cornstarch from lumping up.
It is also important that the sauce or soup is boiling when the slurry is added.
Bring the soup to a boil, and add the cornstarch slurry slowly, and only use part of it.
Whisk the soup and see if it thickened enough to your desire, if not add more.
Here is where cooking is not just by recipe but by your feel and desire.
Someone may like it thicker or thinner.
The important part is to add this slowly in steps.
I like the consistency to not be too thick, just enough to be creamy.
When done thickening the soup, lower to very low so it will not stick and burn.
Step 3: Season the soup, and serve.
Add some tamari to season, or sea salt.
Remember go slow, and add just a little and then taste.
This is the best way to season so you do not add to much at one time.
Add some hot chili flakes if you like some heat.
Serve and as an option garnish with some thinly sliced green onion.
Enjoy !!!
Love Swami Rudra Das