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ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
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Pahre (74-78)
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Vanjara (81-82)
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ਰਾਗੁ ਮਾਝ | Raag Maajh
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Bara Maha (133-136)
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ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
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ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
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Kaafee (365-409)
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ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
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ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
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Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
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ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
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Suchajee (762)
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Vaar Soohee (785-792)
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ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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<blockquote data-quote="findingmyway" data-source="post: 138626" data-attributes="member: 12855"><p>Try this, the recipe looks like it can work. Would love to hear how it goes <img src="/images/smilies/talking/stirpot.gif" class="smilie" loading="lazy" alt=":stirpot:" title="Stirpot :stirpot:" data-shortname=":stirpot:" /> </p><p></p><p>Vegan Christmas plum pudding.</p><p>(I think if you replaced the brandy in the sauce with orange juice it would work really well too.)</p><p>Before you begin, ask yourself if you have enough time before serving this dish to allow it to "cure". Most Christmas/Plum Puddings don't begin to develop their true, rich flavours until they've been allowed to set for a week or more. Many people make their puddings weeks or months in advance. If you're making it for this year's winter holiday festivities, today or tomorrow are really your last days to do so while still allowing it enough time to develop it's flavour.</p><p></p><p>You're also going to need some equipment for this. A food processor, a heatproof bowl or pudding mold (metal or pyrex), a steamer basket or trivet, and a large pot, kettle or crockpot with a tight-fitting lid that will hold the bowl/mold and trivet.</p><p></p><p>Other than these things, Krimster pudding is actually very simple to make and takes very little "hands-on" time. Most of the time required to prepare it is allowing it to steam, cure, and reheat.</p><p></p><p>Ingredients:</p><p></p><p>3 cups bread crumbs, lightly packed (take any stale bread you have laying around and use it up)</p><p>1 cup raisins, any variety</p><p>1 cup dates or prunes</p><p>1 cup dried unsweetened cranberries</p><p>1 cup melted vegan margarine or shortening</p><p>1/2 lb (about 3/4 cup) whipped medium-firm tofu</p><p>1 cup dark brown sugar</p><p>1 tbsp cinnamon</p><p>2 tsp nutmeg</p><p>1/2 tsp sea salt</p><p>1/2 tsp cloves or allspice</p><p>1 1/2 tsp vanilla extract</p><p>1/2 tsp almond extract</p><p></p><p>Chop your dried fruit up together in the food processor and toss with the bread crumbs and spices. Add remaining ingredients and mix well. Pack into your heat proof bowl or mold. Place the trivet or steamer basket inside your pot, kettle or crockpot. Set the bowl or mold on the trivet or in the steamer basket. Add water to the pot, kettle or crockpot until it comes about halfway up the bowl or mold's sides. Set to a low simmer and allow to steam for at least six hours; overnight is best. Cover tightly with the lid. Be sure to check it periodically to make sure there is still water in the pot. You will be able to tell it's done when it is a dark brown walnut colour and it's fairly firm to the touch. Cool it in the mold or bowl, cover and keep in the fridge until 2 hours before serving.</p><p></p><p>To serve the pudding, begin steaming it again using the same method at least 2 hours in advance of serving. Remove from the steamer and invert a plate over the top of the bowl. Carefully turn the whole thing upside down and it should pop right out onto the plate. If you wish to flamboyantly flambe it, pour 1/2 cup brandy/whiskey over and around the pudding and using a bbq lighter set it aflame at the table to a chorus of "oohs" and "ahhs". Serve hot with ice cream, or my personal favourite, hard sauce.</p><p></p><p>Hard Sauce</p><p>1/2 cup vegan margarine</p><p>1 1/2 cups powdered sugar/confectioner's sugar/icing sugar</p><p>2 tbsp brandy</p><p></p><p>Melt margarine and then place in a bowl. Beat slowly while adding the powdered sugar. Once it's all added, slowly beat in the brandy. Serve with warm pudding. If you're thinking this doesn't sound like it will turn out very sauce-like, you're right. It's more like a soft icing or frosting.</p><p></p><p>This whole recipe, both the pudding and the hard sauce, should serve about 8 people.</p><p></p><p><a href="http://www.mothering.com/community/forum/thread/578765/vegan-christmas-pudding" target="_blank">http://www.mothering.com/community/forum/thread/578765/vegan-christmas-pudding</a></p></blockquote><p></p>
[QUOTE="findingmyway, post: 138626, member: 12855"] Try this, the recipe looks like it can work. Would love to hear how it goes :stirpot: Vegan Christmas plum pudding. (I think if you replaced the brandy in the sauce with orange juice it would work really well too.) Before you begin, ask yourself if you have enough time before serving this dish to allow it to "cure". Most Christmas/Plum Puddings don't begin to develop their true, rich flavours until they've been allowed to set for a week or more. Many people make their puddings weeks or months in advance. If you're making it for this year's winter holiday festivities, today or tomorrow are really your last days to do so while still allowing it enough time to develop it's flavour. You're also going to need some equipment for this. A food processor, a heatproof bowl or pudding mold (metal or pyrex), a steamer basket or trivet, and a large pot, kettle or crockpot with a tight-fitting lid that will hold the bowl/mold and trivet. Other than these things, Krimster pudding is actually very simple to make and takes very little "hands-on" time. Most of the time required to prepare it is allowing it to steam, cure, and reheat. Ingredients: 3 cups bread crumbs, lightly packed (take any stale bread you have laying around and use it up) 1 cup raisins, any variety 1 cup dates or prunes 1 cup dried unsweetened cranberries 1 cup melted vegan margarine or shortening 1/2 lb (about 3/4 cup) whipped medium-firm tofu 1 cup dark brown sugar 1 tbsp cinnamon 2 tsp nutmeg 1/2 tsp sea salt 1/2 tsp cloves or allspice 1 1/2 tsp vanilla extract 1/2 tsp almond extract Chop your dried fruit up together in the food processor and toss with the bread crumbs and spices. Add remaining ingredients and mix well. Pack into your heat proof bowl or mold. Place the trivet or steamer basket inside your pot, kettle or crockpot. Set the bowl or mold on the trivet or in the steamer basket. Add water to the pot, kettle or crockpot until it comes about halfway up the bowl or mold's sides. Set to a low simmer and allow to steam for at least six hours; overnight is best. Cover tightly with the lid. Be sure to check it periodically to make sure there is still water in the pot. You will be able to tell it's done when it is a dark brown walnut colour and it's fairly firm to the touch. Cool it in the mold or bowl, cover and keep in the fridge until 2 hours before serving. To serve the pudding, begin steaming it again using the same method at least 2 hours in advance of serving. Remove from the steamer and invert a plate over the top of the bowl. Carefully turn the whole thing upside down and it should pop right out onto the plate. If you wish to flamboyantly flambe it, pour 1/2 cup brandy/whiskey over and around the pudding and using a bbq lighter set it aflame at the table to a chorus of "oohs" and "ahhs". Serve hot with ice cream, or my personal favourite, hard sauce. Hard Sauce 1/2 cup vegan margarine 1 1/2 cups powdered sugar/confectioner's sugar/icing sugar 2 tbsp brandy Melt margarine and then place in a bowl. Beat slowly while adding the powdered sugar. Once it's all added, slowly beat in the brandy. Serve with warm pudding. If you're thinking this doesn't sound like it will turn out very sauce-like, you're right. It's more like a soft icing or frosting. This whole recipe, both the pudding and the hard sauce, should serve about 8 people. [url]http://www.mothering.com/community/forum/thread/578765/vegan-christmas-pudding[/url] [/QUOTE]
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