IGNI16: Recipies from Solitude Permaculture Farm Auroville India

It all started with raw carrot cake...

I spent february till april in Solitude Permaculture Farm first learning in the field and then helping where necessary in the kitchen learning many of the vegan recipies.

The many workshops helped putting to text a lot of the recipies.

For more info on workshops and Solitude Permaculture Farm go to https://www.facebook.com/solitudefarm

Raw Carrot cake
Peel carrots 5kg
Unseed dates 1kg
Soak the cashews 500gr
Powder the sugar 200gr
Press lemons 100ml (200 is 15 limes too much and will become too liquid : add more cashews)
Blend cashews, lemon, sugar, vanilla, coconut oil (for stiffness)
Scrape/grate 2 coconut and add water, blend and sift
Join = icing
Base: Carrot pieces in food processor
Blend oats, peanuts (or other nuts), then add 100gr dried coconut and puffed amaranth or dried coconut and then blended flax seeds and the dates
Until sticky but not too much
Add cinnamon, turmeric, nutmeg, (vanilla, kardemom,) lemon
Mix in more amaranth (total 500gr) for lightness
In mold, press and leave space for icing
Lemon zest on top + flower and mint leaves
Freeze the icing for next day
Cakes in the freezer

Chiku ice-cream squash very ripe chiku's and add peanut and dates (remix sometimes to avoid chrystals)

Cucumber or Ash gourd Spaghetti with dill
peel ash gourd and grate in long spaghetti, salt, lemon, dill/fennel

Cucumber or Ash gourd Spaghetti with pesto or tomato sauce
can be eaten cold with pesto or tomato sauce

Pesto
grind peanut (in stead of pine nuts), black pepper, salt (plus what more you have like mustard seeds,...)
mix basil, chicken spinach, fennel, oil
add peanut mix

sesame seeds (in stead of cheese) :
I added sesame but beware it may get cheesy and then add water
Solitude doesn't use sesame because we don't grow it

many many cherry tomates so what to do with those...?
Preserve and chutney of course!
Kokos chutney with yellow cherry tomatoes

Radish/ramenas grate in long strings plus carrot same, fine cut parsly & dill/fennel, salt, lemon, ground peanut: mix all

Rucola salad, frisée, spinach, cut in ca. 2cm pieces
welded sprouted soja beans (smell for freshnes or rinse), ground peanut, salt, lemon juice, blackened/baked sesame seeds, someties some cucumber pieces (complete cucumber)

Capsicum tempura with chickpea flower and chilli

Bael fruit juice (aquired taste but very cooling!)
Smell if ready
Crack hull (almost as hard as coconut!) and spoon out
Mix in blender and pass in sieve (the puree you can freeze for next time or mix with water and use)
Add water, tangerine or lemon juice and lemon
Organic Sugar/jaggery water (by choice) and roasted powdered (mixer) cumin

Pumpkin slices Oil salt pepper salt garlic koriander Powder

Soap
Lemon Peel, ash, lemon leaves, neem leaves, tamarind leaves, waste (old) dahl, old seeds (eg tamarind to get the stuff off) soap nut
dry everything, for a week in the hot sun, mill into powder...

use: take a little bit, add water : paste soap!

Sambar.(sauce they eat with rice etc) cook dahl (lentils)
on the side join Koriander seeds, Cocos, ginger, chili peppers, black pepper in pan and boil
join with dahl
add vegetables of the day

Melon mint coconut ice-cream
Radha's consciousness ice cream
Raw cacao bean ice cream

Radha's consciousness juice
collect the flowers
either put them in water in a glass jarr in the sun or boil them
add organic sugar

Hibiscus juice
collect the correct flowers (this one... there are minimum 3 types!)
boil them with SourSop leaves (3 or 4 max)
add organic sugar

Herbal ice tea
Soursop leaves
Tulsi
Ginger (cleaned, cut, mashed)
Lemon grass
Rosella leaves
Kalpura walli

Soursop and Rosella... just like hibiscus and Radha's Consciousness, you might just have them in your garden without knowing it...

Wrap mix add ragi flower
My own personal recipe for filling : Cut Chicken-spinach (strange weed also growing by the road side - treat it like spinach but don't use the flowers or thick stems... they are too slimy), tomatoes (cut into pieces), fennel (fine cut), make a vinaigrette with peanuts (lemon, oil, pepper, mustard, honey,...)
put into blender/mixie peanuts, black pepper, (anything else you have like mustard seeds...)
mix together with sesame seeds
put into wraps
put a pin in it and enjoy! ;-)

Banana stem juice
Peel stem cut in discs
Lemonjuice
Salt
Black pepper

Thali of the day!

Every day up to 10 different dishes on the plate with at the top at 12 o'clock the fresh salad with edable Radha's consciousness flower
in the middle rice, ragi,...
at 6 o'clock the sambar
always a piece of fruit and a dosa or alike in non-wheat flower
just a little oil is used and everything is completely vegan
for customers who do not eat nightshade we have a special version

There's a special scheme where you can enroll for the thali lunch per month or 3 or 6 months at a reduced price.
Choose your days and we know who's coming for lunch that day! ;-)

Flower Thali by KeralaSarah

Vimal with thali

And lest we forget... the people who make them every day with lots of love!

And of course we have time for fun too...
These are pictures of the Women/Ladies' Day celebration Pushkar and I organised for the Ladies from the kitchen but of course also the ladies of the fields ;-)