| Home | “A can of sliced carrots is one of my favorites.” |
Don’t let the simplicity of this Ekadasi recipe fool you. It’s incredibly delicious.
(Makes 1 or 2 servings)
1. Add ½ teaspoon of salt to a 6 or 7 cup clear glass microwavable bowl¹.
2. Add ½ teaspoon of ground basil.
3. Add 1 heaping teaspoon of curry powder¹.
4. Shake the bowl in order to distribute the spices somewhat evenly while simultaneously tapping the bowl on the countertop to eliminate lumps.
5. Add 2 tablespoons (¼ stick) of butter.
6. Microwave until the butter is completely melted.
7. Rock the bowl back and forth until all of the spices are wet with butter.
8. Add a 15 ounce can of vegetables (including the liquid) such as sliced carrots, diced tomatoes, diced potatoes or cut green asparagus spears. (Make sure that the can does not contain any legumes such as peas / beans or any grains such as corn.)²
9. Microwave on high until the mixture begins to boil.
10. Add an entire 8 ounce block of cream cheese by using your fingers to break it up into small pieces.
11. Mix until much of the cream cheese has melted.
12. Microwave on high until the mixture again begins to boil.
13. Mix in small amounts of instant mashed potato flakes or powdered milk until a consistency of very thick soup is achieved.
¹ If you don’t have any curry powder or you’re not sure whether or not your curry powder contains grains, 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 can of sliced carrots is one of my favorites. So is a can of sweet potatoes. However, a can of sweet potatoes may contain corn syrup. I might use it anyway, however, because, “All that corn syrup really is is sugar and water.”
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