We wanted to feed everyone as healthily as practically possible (budget permitting) and had made a large order of stuff like organic brown rice, buckwheat, organic wholemeal pasta and wheat flour which we supplemented with fruit and veg from our allotment and local shops, plus a few items like rye bread, muesli and jam from the supermarket. We devised the menus for each day well in advance so that we could be sure to have all the right ingredients; we didn't stick to Indian food all the time and the meals were quite varied. We wanted to be vegan, but we did make a few concessions such as having a choice of soya or cows' milk for drinks and breakfast cereal and there was milk powder in one of the sweets. Salad dressings were extra-virgin olive oil and we only cooked with cold-pressed sunflower oil. There was no deep frying apart from pakoras one night. One extra challenge was that the Monday was Yogini Ekadasi, so we could not serve any grains or pulses and the vegetables were restricted to certain types and no leaves. (See pics below for details of what we cooked.)
I have to admit that although I was in on the menu planning, buying and calculating of amounts, I didn't actually do any cooking myself apart from helping to mix one of the sweets. My husband was" head chef", and had a small team of helpers.
|Our very basic kitchen facilities|
|Chopping fruit and veg was a serious business...|
|Salad, dal soup, hummus|
|Prasadam was served to guests seated in lines, Indian-style|
|Plastic buckets proved ideal!|
|Ekaasi supper: buckwheat, cucumber and yogurt salad, mooli sabji, boiled peanuts and fried plantain. there was also a sweet made from powdered milk, dates and coconut.|