Kurma

The other day I received a letter from a reader asking me about how Hare Krishna devotee farmers treat their male calves, since in 'everyday' dairying, male calves are usually sent to slaughter.

And what about old cows and bulls, she asked? How are they cared for?

This morning I read a striking article by Balabhadra dasa, a Hare Krishna farmer in Moundsville, West Virginia. There is no doubt in my mind that saintly farmers like Balabhadra are setting a wonderful example to the world as to how we should treat our bovine friends.

"Last night strong winds were carrying warm air while they moved billowy clouds swiftly across the sky. As I walked to and from the barns, it felt like someone was turning on and off a floodlight until I realized it was the clouds passing over the white bright moon.

The stars were very bright in the sky, often covered by the clouds. There was a presence in the night: the wind personified to bring Gita away as he thrust his head into the air and opened his mouth..."

Read the whole story about Gita the ox...

Danny from Randwick NSW writes:

"Hey Kurma, I like your website! Can you send me a vegan chocolate cake recipe?"

My reply:

"Sorry Danny, but I don't have a vegan chocolate cake recipe on hand. How about a dairy-rich carob cake, sans caffeine? :)"

Here's one that'll break your vegan vows, for sure:

Carob Fudge Cake

This two-tiered carob cake is light in texture without the use of any eggs. The cake's light texture is due to the slightly soured milk. Filled and iced with Carob Vienna Icing, it is an irresistible dessert.

Preparation time: 15 minutes
Baking time: 30 minutes
Makes: 1 two-tiered 20 cm (8-inch) carob fudge cake

125g (4 ounces) butter, room temperature
1 cup caster sugar
1 teaspoon pure vanilla extract
1 cup carob powder
½ cup hot water
2 teaspoons fresh lemon juice
1 cup milk
1 2/3 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
pinch salt
Carob Vienna Icing

Cream the butter, sugar, and vanilla until light and fluffy. Blend the carob powder in the hot water and mix to a smooth paste. Gradually add the carob mixture to the butter and sugar mixture.

Add the lemon juice to the milk to sour it.

Sift the flour, baking powder, bicarbonate of soda, and salt and add it to the creamed mixture alternately with sour milk. Mix thoroughly.

Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins and bake in a moderate oven 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed.

Allow the cakes to cool in their tins for 10 minutes. Turn out and allow to cool completely. Fill and ice with Carob Vienna Icing. You may also wish to layer in some whipped cream and strawberry jam, or cherry jam, along with sour cherries, to round out the sensual experience.

Carob Vienna Icing

125 g (4 ounces) butter
2½ cups icing sugar
4 tablespoons carob powder
2 tablespoons hot water

Beat the butter until creamy.

Sift the sugar.

Blend the carob powder with the hot water.

Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.