Many years ago, when I was travelling the world, interviewing expatriate Australian Hare Krishna devotees for my historical book, ‘The Great Transcendental Adventure’, I found myself in Colorado. I had tracked down some old friends, Vidyaranya and Dipak, who lived in Boulder and Basalt respectively.
My home base was in Denver, at the Hare Krishna Temple, and everyday I would have lunch at Govinda’s on Cherry Street.
I picked up quite a few recipes on the road, and some of them made their way into my subsequent cookbooks.
I received a letter from Pamela in California, and it got my culinary memory juices flowing:
“I am asked to make Almond salad dressing for our next home program. Would you please give me the recipe. Thank you.”
Here’s my reply:
As I wrote in my first cookbook, Great Vegetarian Dishes, ‘The Hare Krishnas of Denver, Colorado, run a very popular restaurant, Govinda’s, on Cherry Street. One of their salad dressings particularly appeals to me; as the name suggests, it’s packed with strong flavours. Nutritional or brewers yeast is available at health food stores.’
Here’s the recipe:
PREPARATION TIME: a few minutes
YIELD: 2 cups
1 cup blanched almonds,
1 cup cold water,
1 cup olive oil
3 tablespoons freshly-squeezed lemon juice,
3 tablespoons tamari or soy sauce,
3 tablespoons nutritional yeast or brewers yeast.
Place all the ingredients in a blender and process until completely smooth. That’s it.
It’s a great dressing, especially on ‘big salads’.
Posted by Kurma on 29/1/09; 6:52:43 AM