| Home | “This Ekādaśī recipe is very quick and easy to prepare, and uses only commonly available ingredients.” |
Are any of the following true of you?
1. No time to eat at the temple.
2. No time to eat at Govinda’s.
3. Not much time to cook.
4. No time to wash dishes.
5. No time to eat more than once or twice a day.
6. Not much time for grocery shopping.
If so, then this recipe may be for you!
Don’t let the large number of steps fool you. This Ekādaśī recipe is very quick and easy to prepare, and uses only commonly available ingredients. It uses two microwavable, disposable paper bowls*, four rubber bands, and a disposable plastic spoon* as the only cooking / eating utensils. It does not require any perishable ingredients such as fresh vegetables or dairy products (Butter will keep for months in the freezer, and Kraft® Velveeta™ cheese doesn’t require refrigeration until it is opened.), so you only need to stock up on groceries once every few weeks! It is a complete Ekādaśī (no grains or legumes) meal in itself.
Using two paper bowls¹ and four rubber bands, you can make a disposable “pressure cooker” for your microwave. The purpose of a pressure cooker is to speed up cooking time, save energy, prevent the ingredients from drying out, and allow the butter to melt, even if it’s frozen.
1. Place two 20-oz. microwavable, disposable paper bowls* side-by-side.
2. Partially open a can of asparagus in such a way that only the liquid comes out.
3. Alternately pour a small amount of the liquid into the two bowls until each bowl contains an equal amount of liquid and all of the liquid has been drained out of the can.
4. Open the can the rest of the way and add ½ of the asparagus to one of the bowls.
5. Pour the liquid from the other bowl back into the can, cover the can, and refrigerate until next time.
6. Set the empty disposable bowl aside until step #10 below.
7. Add some salt.
8. Add a small amount of spice such as black pepper, basil, oregano, and/or powdered ginger.
9. Put 2 tablespoons (¼ stick) of butter in the center of the bowl on top of the asparagus. (The butter may be room temperature, refrigerated, or even frozen.)
10. Place the 2nd paper bowl upside down on top of the first.
11. Secure the two bowls together using four equally spaced rubber bands.
12. Microwave on high for 3 minutes.
13. After removing the assembly from the microwave, remove the rubber bands and save them for next time.
14. Save the top paper bowl for use as the bottom bowl next time.
15. Add an amount of tomato puree that would approximately fit in the cupped palm of your hand.
16. Add ¾ cup of powdered milk, adding it a little at a time while mixing, using a disposable plastic spoon*.
17. Using your fingers, break off chunks from a solid block of American style cheese, such as Kraft® Velveeta,™ putting a goodly number of chunks toward the center of the bowl. (optional)
18. If cheese was added, push it down into the thick liquid slightly, so that it stays mostly in the middle as it melts. (If the melting cheese touches the side of the bowl, it tends to climb over the side.)
19. Microwave on high for an additional 2 minutes or until all of the cheese melts, pausing the microwave for a few seconds each time that the preparation starts to boil over. (It’s okay to leave the plastic spoon in the bowl.)
20. Mix slightly, before the cheese has a chance to cool off.
21. Serve while still warm including the plastic spoon.
* At Wal-Mart®, I’ve purchased Dixie®
brand 20-oz. microwavable paper bowls in packages of 30 for US$3.38
and Diamond® brand plastic spoons in packages of 48 for US$1.14.
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