Toronto's Hare Krishna Temple

Toronto's Hare Krishna Centre (ISKCON Toronto), has always been the hub of a rich, vibrant and enthusiastic community. Whether it be grand festivals, programs at local universities and yoga studios, philosophical discussions, cooking sessions, or singing and dancing on the streets, there are events taking place for everyone's interest.

Thursday, February 5, 2009

Cooking for Krishna - Episode Three

The ISKCON Toronto Blog is happy to present Episode Three of Cooking for Krishna. Cooking for Krishna is a regular video series which shows how to create sumptuous vegetarian items! Once made, these preparations are lovingly offered to Lord Krishna and become "prasadam", or sanctified food!

In this third episode, Rasa Krida devi dasi, a local devotee who recently returned to Toronto after being in the UK for five years, shows us how to make mouth-watering vegan brownies!

We hope you enjoy our third episode of Cooking for Krishna. Feel free to share your comments with your thoughts, feedback and suggestions for this episode! You can also re-visit Episodes 1 and 2 of Cooking for Krishna where we made Winter Soup and Spring Rolls respectively. Hare Krishna!

As a new feature, you can also download this recipe as a PDF for your convenience!

5 comments:

Anonymous said...

Thank you so much for this cooking for krishna service and recipies!! Can we use ghee instead of veg oil in this recipe? and where may we get cocoa or applecause?

Keshav said...

Thank you for the feedback and the questions! We passed along your questions to Rasa Krida devi dasi.

She said, "I wouldn't use ghee in baking ever because it has it's own very distinctive flavour which wouldn't work very well when baking sweet foods. You could use canola or sunflower oil. You can find applesauce in any grocery store, and try bulk food stores for carob/cocoa powder."

Ekendra Dasa said...

Nice video. Why white sugar though? Isn't Canada the land of maple syrup? Is it affordable there? Here its pretty much for the lifestyles of the rich and famous but occasionally we splurge.

rasakrida said...

good quality maple syrup is still a little expensive here, so I would probably save it for special occasions. Plus, the recipe would need to be adjusted a fair bit to account for the difference in sweetness, acidity, moisture, and caramelization temperature. If you'd like to try it though, just google 'baking with maple syrup' for details- and good luck!

Keshav said...

For the record, I have to admit... we Canadians DO love our maple syrup!