Dharma Feast Cookbook (12 page)
Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
My (Tika’s) grandfather would have been very happy about Breakfast Potatoes because he used to eat potatoes every single day. His wife served him potatoes by pouring them out of the pot right onto his plate. This recipe would have been a nice variation for him. You can also prepare this with cubed baked sweet potatoes (omit the onion). Often called “home fries” in a diner, they are great served with eggs but also reputable with kale sautéed in butter and garlic. Or if you want to go the Mexican route, serve them with guacamole and salsa. Buenos Dias!
| S ERVES 4 | P REP TIME 2 HOURS |
3 large russet baking potatoes 3 tablespoons olive oil 1 medium onion, diced Sea salt to taste Pepper to taste (optional) Preheat oven to 350°F. | Wash potatoes. Poke each potato several times with fork. Put potatoes on oven rack with poked side facing up. Bake for an hour or until potato is soft when squeezed. Let potatoes cool enough that they can be handled. Or use leftover baked potatoes that have been refrigerated. Cut potatoes into bite-sized pieces. Pour olive oil into large skillet. Heat oil. Add onion and sauté until translucent. Add potato cubes. Cook over medium heat. When potato begins to brown, turn with spatula. Add salt and pepper, if using. Continue cooking and turning potatoes until they have browned on each side. Serve hot. To keep potatoes hot until serving, spread on a baking sheet and put in a 200°F oven for up to 20 minutes. |
| V EGAN P ANCAKES |  |
Mmmm. On the day of our friends’ marriage, we made a big batch of these for a festive and healthy brunch. Nobody would have guessed that they were made without eggs. You might think that pancakes without eggs and cow milk would equal flat and dry cardboard, but these are surprisingly fluffy and light. They’re great with butter and maple syrup of course, or a generous serving of fresh berries.
| M AKES 10–12 PANCAKES | P REP TIME 1 HOUR |
2 cups whole wheat pastry flour 2 tablespoons baking powder 1/8 teaspoon salt 2 cups almond or rice milk 1 tablespoon raw honey 2 tablespoons safflower oil Additional oil | Combine flour, baking powder, and salt in a bowl. Combine almond or rice milk, honey, and oil in small bowl. Add to dry ingredients. Mix until smooth. Put a little oil in skillet or griddle on medium heat. When hot, spoon about ¼ cup of pancake batter into the pan. Then flip carefully when you see bubbles in the middle of the pancake or if the edges are looking stiffened. Cook second side until golden brown. Repeat until the batter is gone. Serve hot with maple syrup. |
| T OMATO , O NION , S PINACH F RITTATA | |
If you’re serving brunch to a large group, a frittata is a good choice. The great thing about frittatas is that once you prepare the ingredients, you only need a few minutes to combine them before the frittata goes in the oven and it doesn’t need your attention again until it’s done. This gives you time to prepare the other items on your menu. When it is done, you just pull the frittata out of the oven, put it on the table, take a seat with your guests, and enjoy their company.
A frittata is also great because the vegetables and herbs that are used can be varied according to personal taste or to what is available seasonally. Use mushrooms, marjoram, and tarragon instead of tomato, spinach, basil, and thyme. Or use any vegetables that you would use in a sauté—for instance, mushrooms, zucchini, and potato.
| S ERVES 6–8 | P REP TIME 1 HOUR 10 MINUTES FOR BOTH STOVETOP AND OVEN METHODS |
6–8 eggs Rice milk or water Salt and pepper 1 yellow onion, sliced 2 tablespoons organic butter ¼ cup fresh basil, some chopped, other leaves whole for garnish 1 teaspoon dried or 2 tablespoons fresh thyme ¼ cup chopped fresh parsley 4 cups spinach, washed and loosely chopped 2 tomatoes, sliced | Put eggs, milk or water, salt, and pepper in bowl. Beat to combine. Set aside. Sauté onion in butter in a cast iron skillet. Add herbs and spinach, and sauté until spinach is wilted. Stove top method Oven method |
| B REAKFAST B URRITOS | |
A friend makes this dish when her college-aged children come home for a visit. It was their favorite brunch dish when they lived at home. Now they sometimes invite their friends over for this delight from Mexico. You might want to make enough so that you have leftovers to take to work the next day, or for the children’s lunch or snack. We can’t get too much of a good thing. Salsa provides extra flavor, color, and spice; and guacamole is always a welcome accompaniment.
| S ERVES 4 | P REP TIME 1 HOUR 45 MINUTES (SALSA ACCOUNTS FOR 1 HOUR) |
4 large whole wheat or rice tortillas Olive or safflower oil 2 large baked potatoes, well chilled Sea salt 8 eggs 2 tablespoons butter Sea salt and pepper to taste 8 ounces raw cheddar cheese, grated Sliced green onion (optional) Fresh Tomato Salsa (optional) (see recipe in | Preheat oven to 250°F. Wrap whole wheat tortillas in aluminum foil and put in oven. For rice tortillas, steam until soft. Grate baked potatoes. Pour enough oil into large skillet to lightly cover bottom and heat. Sprinkle grated potato evenly in skillet and lightly salt. Cook until bottom of potatoes is golden brown. Using a spatula, divide the potatoes into pie-shaped fourths and turn each section. Cook until golden brown. Put on very lightly oiled baking sheet in 250°F oven to keep warm. While potatoes are cooking, beat eggs in a medium-size bowl until thoroughly combined. Melt butter in large skillet over medium to low heat. Add eggs and scramble. Do not overcook. Remove warm tortillas from oven or steamer. Turn oven temperature up to 350°F. Sprinkle a few tablespoons of grated cheese down middle of tortilla in about a 2-inch wide strip. Spread 34 of the potatoes over it. Top with 34 of the scrambled eggs, then salt and pepper to taste. Roll tortilla up and lay it seam-side down in glass baking dish. Repeat for remaining tortillas. Sprinkle top of tortillas with remaining cheese and green onion if desired. Cover with foil but do not let foil touch cheese. Return to oven for about 10 minutes or until cheese is melted. Serve with our |
| T OFU B ACON |  |
If you like savory food for breakfast this is a good option. It provides plenty of protein so you’ll have the energy to rake your entire yard. It can also be used for lunch or dinner. Try this: Cut the tofu in small pieces and serve it with
Soba Noodles in Asian Sauce
and steamed greens like kale. Or add it to
Spinach Salad
and serve as a main dish.
1 or more blocks extra firm tofu Olive oil Low sodium soy sauce or tamari | P Preheat oven to 500°F. Move oven rack to the topmost position. Cut the tofu into ¼-inch slices. Thicker slices won’t be crispy, but are still good. Lightly oil a cookie sheet and lay slices on it. Brush on (with a food brush) a mixture of olive oil and soy sauce. (More soy sauce = saltier.) Place cookie sheet on top oven rack. Leave the oven door cracked to keep an eye on the tofu bacon. Broil for 20–25 minutes on the first side, 5–10 minutes on the second side. It should be crispy when it’s done. Note |
