Namaste,
There is great significance when a holy person is born. They have taken form to serve and help others.
In my belief the Guru is serving humanity continually whether they have flesh or not.
It is a very special time to celebrate the birth of one’s Guru.
At many of Ma’s Birthday celebrations we serve an Italian menu.
And Italian is Ma’s favorite !
This year we will celebrate Ma’s Birthday on Saturday May 23 (Ma’s actual Birthday is May 26) with an Italian Bandara (feast), Fire Puja and Prasad.
I would like to invite you all. Please come and be part of this joyous day.
This recipe is a vegetarian white clam sauce made with tofu. I’m not kidding 🙂
Enjoy !!!
Love Swami Rudra Das
Ingredients & Utensils:
- 1 Brick of Og. Firm Tofu ( Og. will abbreviate for Organic 🙂 )
- 1/2 cup Og. Olive Oil
- 5 – 8 cloves of Og. Garlic
- 2 teaspoons of Sea Salt
- 2 cups boiling water
- Large pinch Og. Black Pepper
- Large pinch of Og. Dried Oregano
- 1 bunch Og. Italian Flat leaf Parsley
- Organic tamari (soy sauce) or “Braggs Liquid Aminos”
- 1 lb. your choice of pasta, regular or Gluten free
- Unbleached Baking Paper
Directions:
Step 1:
Make the Un-Clams:
On a cutting board chop your tofu into very small pieces. Best way is to slice very thin , rotate, cut very thin sticks, rotate again and finely chop.
They don’t have to be perfect.
Take your sheet pan and place a baking paper on it. Spread a little olive oil over the entire surface ( not the 1/2 cup above that is for the sauce :)).
Spread the tofu bits on the papered pan evenly.
Bake in a 350 degree oven unitl the tofu bits are brown and much more dry.
Let this cool a bit, then take your baked tofu and chop it up into small bits. It should look like clam pieces.
Put into a mixing bowl and season with a little tamari or Braggs Lquid aminos, not too much, just enough to give some flavor.
Remember there is salt in the sauce coming up.
Step 2:
Make the sauce:
Finely chop the peeled garlic cloves.
Add the garlic to the 1/2 cup of olive oil in a sauce pan.
Turn on a medium heat and when the garlic is starting to bubble and turn slightly gold (not brown) add the boiling water, salt, pepper and oregano.
Cover and simmer on low heat for 5 minutes.
Add the tofu bits, stir well.
Add freshly chopped parsley.
Taste and adjust salt to your personal like.
Remember the oil and water don’t mix well, so be careful you don’t get a spoon of hot oil.
Step 3:
Make the Pasta:
Boil the pasta until al dente ( italian for cooked but firm ” to the tooth”).
Drain and put into serving bowls. A bowl holds this sauce better.
Mix the sauce well.
Ladle onto pasta.
Enjoy !!!
Love Swami Rudra Das