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Ekadasi Recipe: Tomatoes and Cheese

By Pratyatosa Dasa (ACBSP), May 5, 2009

(pratyatosa.com)

This recipe, though very simple, quick and easy to prepare, is incredibly delicious. If you have a can of diced tomatoes and some American style cheese handy then you’re good to go!

Makes 1 to 2 servings

1. Add ½ teaspoon of salt to a 6 or 7 cup microwavable bowl.

2. Add ½ teaspoon of powdered basil. (optional)

3. Add ½ teaspoon of powdered ginger. (optional)

4. Add 2 teaspoons of curry powder.¹

5. Rock the bowl from side to side in order to distribute the salt and spices somewhat evenly.

6. Put the bowl on your kitchen scale, and zero the scale.

7. Using your fingers, break off small pieces from a solid block of American style cheese, such as Kraft^® Velveeta,™ until 4 ounces (1 cup) of cheese have been added.

8. Zero the scale again, and add the liquid portion of a 15 oz. can of diced tomatoes².

9 Add milk or water until the scale reads 8 ounces. (1 cup total liquid)

10. Add ⅔ cup of instant mashed potato flakes.

11. Add the diced tomatoes.

12. Microwave on high until the mixture comes to a boil (approximately 3 minutes).

13. Mix thoroughly until the cheese is completely liquified, scaping the bottom so that all of the salt / spices are mixed in.

14. Serve while still warm.

¹ If you don’t have any curry powder, then you can make your own: 3 parts ground coriander, 1 part ground red chili beans, 1 part ground cumin, 1 part ground fenugreek and 1 part ground turmeric.

² A 15 ounce can of almost any type of Ekadasi vegetable could be substituted for the can of diced tomatoes.

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