Dharma Feast Cookbook (20 page)

1½ cups brown basmati rice

3 tablespoons vegetable oil

½ teaspoon cumin seeds

½ onion, finely chopped

1 small potato, boiled, cooled, peeled, and cut into 3/8-inch cubes

½ teaspoon turmeric

¾ teaspoon salt

2¼ cups water

Wash rice several times. Drain. Cover rice with water and soak for 30 minutes. Drain thoroughly.

Heat oil in a small, heavy saucepan over medium-high heat. When hot, add cumin seeds and let them sizzle for 10 seconds. Add onion; stir and cook until it starts to brown.

Add potato and stir until it is lightly brown. Add rice, turmeric, and

salt.

Turn heat to medium and stir rice gently for 2 minutes. Add water and bring to a boil. Cover tightly, turn heat to very low, and cook for 35 minutes or until rice is done.

½ cup chopped onion

2 cloves garlic, minced

2 tablespoons water

2 cups diced yams

4 medium to large potatoes, diced

½ teaspoon ground oregano

2 tablespoons tahini, increase for thicker sauce (see Note below)

1 tablespoon tamari

½ cup water, increase for more sauce—make sure to increase tahini and tamari as well

Preheat oven to 350°F. Sauté garlic and onion in water over medium heat for 1 minute.

Stir in yams and potatoes and continue cooking for 5 minutes. Add oregano and sauté for 2 more minutes.

Combine tahini, tamari, and water and blend well. Transfer vegetables to lightly-oiled 2-quart casserole dish, cover with sauce.

Cover dish, bake 35–40 minutes.

(from
Intuitive Eating
by Humbart “Smokey” Santillo, N.D.)

Note
–For Stage 3, use homemade
Tahini
(see recipe in
Nuts and Seeds)
or a good- quality tahini from a natural food store.

1 medium spaghetti squash

8 ounces mushrooms, sliced

1 bunch green onion, chopped

3 small to medium (on-the-vine type) tomatoes, diced

Olive oil

1½ tablespoons low sodium soy sauce or tamari or to taste

Salt and pepper to taste

Using a paring knife, cut a triangular hole in the squash. The sides of the triangle should be the width of the knife blade.

Place squash on a rack in oven so that the triangle is on top. Put a pan on the lower rack underneath the squash to catch juices that leak out. Bake at 350°F for 45–50 minutes.

5 minutes before squash is done, begin sautéing mushrooms, green onion, and tomato in oil and soy sauce to taste.

When squash is done, cut in half and remove seeds, scoop out pulp, and separate strands with a fork. Add it to mushrooms, green onion, and tomato mixture and sauté for another 10 minutes. Add salt and pepper to taste. Serve.

1 (28 ounce) can diced or whole tomatoes (or fresh)

1teaspoon honey 2–3 bay leaves Olive oil

4 or more cloves garlic, minced or put through a press

2 tablespoons dried oregano

1–2 tablespoons dried basil 2 tablespoons dried parsley

2 (6 ounce) cans tomato paste

4 tomato paste cans water

Fresh or dried herbs; if fresh use lots more. Add in several times and at the end

½ cup nutritional yeast (optional)

½ teaspoon cinnamon or curry to taste

1 teaspoon ground fennel or to taste

1 tablespoon crushed red pepper or to taste

Salt

Put tomatoes and honey in blender and blend. Pour into large pot, add bay leaves, and bring to boil. Lower heat and simmer.

In sauté pan, warm olive oil and add garlic. Let it cook but not brown. Add oregano, basil, and parsley and let them sizzle for a moment.

Add tomato paste, scraping sides of can well. Let the paste fry in the herbs for about 3 minutes, moving it around. Then add 4 tomato paste cans of water. Stir slowly with spoon or whisk and let simmer. Add more herbs.

When this sauce has cooked for 10 minutes or more, add to the simmering tomato sauce pot. Add nutritional yeast if desired to increase thickness. Add more herbs, salt, cinnamon or curry, ground fennel, and crushed red pepper.

Let sauce simmer for at least 1½ hours and let it rest for about 30 minutes before serving. Remove bay leaves. Reheat 5 minutes before serving.

Note
–This recipe is Stage 2 because it uses canned tomatoes and canned tomato paste. It could be adapted to a Stage 3 recipe by replacing the canned tomatoes with fresh tomatoes.

1 cup polenta

4 cups water

1½ teaspoon sea salt

1 teaspoon organic butter or olive oil

Mix all ingredients and put in a large oven-proof or cast iron skillet. Put skillet in a 350°F oven for 40 minutes (do not cover). Remove and stir. Put it back in the oven for 10 more minutes. Remove from oven.

Variations
-When polenta is cooked, spread it on a wooden cutting board that has been rinsed with cold water. Or spread it in a sheet pan and chill it. Either way, it will solidify when it cools. Then cut it into pieces. Fry polenta pieces in a skillet with olive oil until lightly browned. Put one slice of tomato on each piece of polenta. Squeeze a clove of garlic and mix with olive oil, then brush on tomato slices.

Or use 2 cups water and 2 cups rice milk instead of 4 cups of water to cook polenta. Or use 4 cups vegetable broth instead of water.

Or add spices such as curry, marjoram, garlic, and ground coriander to polenta and water mixture before it is cooked.