Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (18 page)
It’s difficult to make good sushi at home and going out for sushi is expensive. So a few years ago we invented this sushi buffet. People put their own rolls together and everyone loves it. This recipe is intended for special occasion meals. Usually it’s served as a vegetarian buffet, but for really celebratory occasions we add sushi-grade tuna or yellowtail.
Seaweed Salad
is also a good addition to this meal.
| S ERVES 4 | P REP TIME 1 ½ HOURS |
2 cups sticky sushi rice–available in health food store or Asian market 3½ cups water 1–2 packages of firm tofu 1–2 tablespoons toasted sesame oil 1 cup low-sodium soy sauce 1 bag frozen edamame in the shell–available in most supermarkets Coarse sea salt |
1 container powdered wasabi (or 1 tube– available in health food store or Asian market) 2 carrots, cut into thin, 2-inch strips 2 cucumbers, cut into thin, 2-inch strips 12 seaweed sheets (Nori)–available in health food store or Asian market 3 avocados, cut into medium-thick, long slices ½ pound sushi grade tuna or yellowtail, (about ½ inch thick) cut approximately 1 inch wide, 2 inches long (optional) Lemon slices for garnish 1 jar pickled ginger–available in health food store or Asian market 1 bottle Japanese mayonnaise–available in Asian market | Put rice and water in a pot and bring to a boil. Stir, cover the pot, and turn the heat down as low as possible. Let simmer for about 20 minutes, then stir and put the lid back on. Let it simmer for another 20 minutes. If rice begins to stick to bottom of the pot, turn the heat off and let the rice sit and steam. Cut tofu into cubes. In skillet, heat 1 tablespoon toasted sesame oil per package of tofu. Add tofu cubes; sauté at a high temperature for 20–30 minutes, stirring often. The tofu will release water. Let the water completely cook off. After it has browned to the desired state, add 1 tablespoon soy sauce per package of tofu and sauté for another 5–10 minutes. If you like, add black pepper to taste. Prepare edamame according to directions on bag. Before serving, sprinkle with coarse sea salt. Remember to put out bowls for the shells. If using powdered wasabi, follow directions on container to make paste. Everything should be put out on platters and in bowls. Serve the tuna and/or yellowtail on a platter garnished with lemon and other vegetables. Carrots and cucumbers can be nicely arranged on another platter. The nori sheets and avocados should each have their own platter and everything else can go in bowls. Note |
| S OBA N OODLES WITH A SIAN S AUCE |  |
If you’re looking for a simple way to bring Japan to your dinner table this recipe is the right one. Make the sauce first so you have it handy. Soba noodles are made from buckwheat flour, which is gluten-free, but some Japanese soba noodles also contain whole-wheat flour so check the content if you’re on a gluten-free diet. Rinse the soba noodles after boiling and immediately add the sauce and gently stir. This is crucial so that the soba noodles don’t stick to each other. We have served this for many years for a nurturing dinner and for more special occasions.
| S ERVES 8 | P REP TIME 30 MINUTES |
1/3 cup low sodium soy or tamari sauce 1/3 cup safflower oil 2 tablespoons toasted sesame oil 2 cloves garlic, mashed and minced 1 small piece of fresh ginger, very finely minced (about 1 tablespoon) 2 packages soba noodles | Combine all ingredients except soba noodles and whisk together. Cook and drain noodles. Rinse quickly in cold water. Put in a bowl and pour marinade over them to prevent sticking. Toss. Cover so that it stays hot. Serve right away. |
| C URRY C OCONUT T OFU V EGETABLES |  |
This has been our all-time favorite recipe for over thirteen years. Some of our friends who are passionate meat-eaters head straight for the kitchen when they step through the front door and smell the scent of cumin, mango, and coconut. This recipe works with any kind of vegetables but those included here are the ones that work the best for us. This dish is particularly tasty the next day once the flavors have blended thoroughly. About once a month we receive a phone call from someone asking for this recipe so now here it is in cookbook form.
| S ERVES 6–8 PEOPLE | P REP TIME 1 HOUR |
F 2 packages firm tofu 2 teaspoons vegetable oil 2 tablespoons low sodium soy sauce Dash of Tabasco F ½ red onion, minced 2 tablespoons safflower oil 1½ tablespoons curry powder ¼ teaspoon red chiles, crushed 1 cauliflower, cut into small heads 10 carrots, peeled and cut into small, long strips 1½–2 pounds mushrooms, sliced 4 cloves garlic, crushed or minced 2 cans coconut milk 4 heaping tablespoons mango chutney (sweet, not spicy) 3–4 tablespoons low sodium soy sauce Sea salt to taste Black pepper to taste | Tofu Bake for about 40 minutes until tofu is crispy but not hard. Cut into small strips. For vegetables and sauce Add garlic, tofu, coconut milk, and mango chutney; stir. Add soy sauce, salt, and black pepper to taste; stir. Let simmer for a few minutes. Serve. |
| A SIAN S TIR-FRY | |
This recipe includes fresh green vegetables, ginger, tamari, and toasted sesame oil. The best way to prepare this is in a wok but a frying pan is fine. Heat the wok first, add the oil, and then proceed with the recipe.
| S ERVES 6 | 45 MINUTES ( WITHOUT OPTIONAL INGREDIENTS ) |
¼ cup toasted sesame oil 2 cloves garlic, peeled and minced ½-inch piece of ginger, peeled and minced 2 cups mushrooms, sliced (optional) 3 tablespoons soy sauce or more according to taste 1 bunch green onions, white and light green parts cut into 1½-inch diagonal pieces 1 head bok choy, cut into strips 1 red pepper, cut in half, seeds removed, and cut into 2½-inch-long thin strips (optional) 2 carrots, peeled, cut in half, and cut into 2-inch-long diagonal strips (optional) 2 cups broccoli florets (optional) 1/3 cup water 4 cups raw fresh spinach Sea salt to taste Pepper to taste Soy sauce to taste Tabasco to taste | Heat toasted sesame oil in wok or large skillet. Add ginger and garlic and sauté for 2 minutes. Add mushrooms (if using) and stir. Sauté 3 minutes. Add soy sauce, then green onion and bok choy. Sauté for 3 minutes, stirring occasionally. Add pepper, carrots, and broccoli (if using), continue sautéing. Add water and cover with lid. Steam until vegetables are slightly tender. Add spinach and replace lid. Allow spinach to shrink down a bit. Uncover and stir mixture together. Sauté for a few more minutes until spinach is done. Season with salt, pepper, soy sauce, and Tabasco according to taste. Serve alone or over rice. |
| A SPARAGUS , M USHROOM, AND B OK C HOY IN C OCONUT L IME S AUCE | |
We are grateful to God for lime. There are few flavors on this earth better than lime (perhaps garlic). The coconut-lime sauce gives this dish a slightly Thai flavor.
| S ERVES 3 (M AKES ABOUT 4 CUPS ) | P REP TIME 30 MINUTES |
1 (about 14 ounce) can coconut milk 2 cloves garlic, minced ½ teaspoon lemon zest (finely-grated lemon peel) ½ teaspoon lime zest 2 cups sliced asparagus, cut into 1-inch pieces 2 cups sliced mushrooms 1 small red pepper, large diced 1 small head bok choy, sliced or chopped ½ teaspoon red pepper flakes 1 tablespoon soy sauce 1 tablespoon lime juice 1 tablespoon lemon juice ¼ cup chopped fresh basil | Put coconut milk, garlic, and zest in blender or food processor. Blend until garlic is pureed. Pour into skillet and cook over medium heat for 2 minutes or until it begins to simmer. Add the rest of the ingredients, stir, and simmer for 10 minutes, stirring frequently. Serve over rice. |