Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (22 page)
Shepherd’s Pie was originally created to use leftovers from a roast lamb and potato dinner. This version, made with tempeh, is perfect on a cold winter night. One of our friends first encountered Shepherd’s Pie in a South American Restaurant in San Francisco twenty-four years ago. The crispy sweet crust and the chunky steaming inside were unforgettable. You don’t have to be a shepherd to love this.
| S ERVES 6 | P REP TIME 1 HOUR 15 MINUTES |
5–6 medium potatoes 2tablespoons butter (optional) Oat, rice, or almond milk Olive oil 1package tempeh, cut into ½-inch cubes 3medium onions, chopped 2cloves garlic, minced 2cups fresh green peas 3tablespoons tamari or low sodium soy sauce ¼ cup hand-chopped parsley (if using food processor, use less) 1 teaspoon pepper 1 teaspoon sea salt | Preheat oven to 350°F. Boil potatoes until tender. Mash, adding butter (if you wish), and milk to get desired consistency. Pour ¼-inch olive oil into heavy skillet. Add tempeh and cook until well browned. Remove from oil with a slotted spoon. Add onions and sauté 5 minutes. Add garlic and sauté until onions are transparent. Briefly steam peas. Drain liquid from peas (set peas aside) and add to onion mixture. Add tamari (or soy sauce) and tempeh to onion mixture and stir to combine. Add the parsley, pepper, and salt to the potatoes. In a large buttered or oiled casserole dish, layer as follows: On the bottom, put tempeh and onion mixture. Next add half of the parsley and potato mixture. Next add peas. On top, add the rest of the potatoes. Bake, covered, for 35–45 minutes, or until potatoes are browned. |
| M EXICAN T ORTILLA B UFFET |  |
When we sit down to our Mexican Tortilla Buffet a great sigh of relief goes around the table. This colorful, festive buffet will please just about anyone. At the sight of the tortillas, beans, guacamole, and salsa, we are home again.
| S ERVES 4 | P ICO DE G ALLO |
P 1 1/3 cups dried pinto or black beans Ground cumin to taste 1cup brown basmati rice ½ medium red onion, diced 2tomatoes, diced ½ head romaine lettuce, cut into thin strips 8 ounces plain yogurt 1 jar pitted black olives, sliced 8–12 whole wheat flour, rice, or corn tortillas, depending on size GUACAMOLE 3 ripe avocadoes 1½ tablespoons finely minced red onion 1½ tablespoons lemon or lime juice 1 large clove garlic, pressed or minced Salt and pepper to taste | (or substitute 5–6 fresh, ripe tomatoes, seeded and diced (about 2 cups) ½ cup very finely chopped white, yellow, or red onion 2 tablespoons very finely chopped green bell pepper or more to taste 2 tablespoons very finely chopped red or yellow bell pepper or more to taste 1–2 finely minced fresh green jalapeno pepper(s) (about 2 tablespoons) 2 tablespoons chopped cilantro, plus extra for garnish 1 clove garlic, pressed or finely minced (optional) Juice of 2 limes Salt and pepper to taste |
Beans
-Soak beans overnight (See
Cooking Beans
on page 109), drain, and rinse. Put beans in pan and cover with water, add ground cumin to taste. Make sure beans stay covered with water while they are cooking. Bring water to boil, lower heat, and simmer for 60–90 minutes, to desired texture.
Rice
–Rinse and soak rice overnight (See
Grains).
Drain and rinse. Put rice in pan, add 1 V cups water (1 ¼ cups in high altitudes). Bring to a boil, then cover and turn heat to low and cook until the water is almost completely gone, about 35 minutes. Turn the stove off, keep the cover on, and allow the remaining water to steam away (around 5 minutes).
Guacamole
–Mash avocadoes. Add remaining ingredients. Stir to combine.
Pico de Gallo
–Combine all ingredients. Mix. Season to taste. 30 minutes before serving, preheat oven to 250°F. Layer tortillas on baking sheet and cover with aluminum foil. Once the oven has reached 250°F, put tortillas in oven for about 15 minutes. If using rice tortillas, steam them until they are soft. Serve on platter.
Serve onion, tomato, lettuce, and black olives in separate small bowls.
Drain beans. Put beans, cooked rice, and yogurt into separate serving bowls.
Adjust amounts according to your preference.
Note
–For pure Stage 3, omit olives, yogurt, and tortillas. Serve on lettuce leaves. Or serve beans over rice with toppings.
| “Too Good” Veggie Burgers |  |
This is an excellent way to use leftovers you have in your fridge. The secrets to a perfect veggie burger are to make sure the ingredients taste good before you bake them and also to have the burger not fall apart. Adding squeezed garlic makes it even better. You can top these with any and all kinds of burger fixings and eat them on a whole-grain bun (sorry, no bun on Stage 3 diet) or just plain.
| Any leftover grains (millet is especially good because it sticks together well) | P REP TIME 45 MINUTES |
Oats (ground and whole) Nuts and seeds—like almonds, walnuts, sunflower seeds Grated carrot Tomato (chunked up) Onion (chunked up) Spinach Bragg Liquid Aminos Water Wheat flour, frozen peas, any leftover cooked veggies, grated potato (optional) | Grind nuts and combine with grains and grated carrot in a large mixing bowl. In a blender or food processor combine tomato, onion, Bragg, and a small amount of water; blend until smooth (can add other cooked veggies too). Add blended ingredients to the grain-nut mixture. Combine just enough so that your burger mix is thick and evenly wet. You want the right texture to make burger patties. (Ideally that is the exact amount of wet mixture you have.) Heat a non-stick skillet with a little oil in it (or an iron skillet with more oil in it). Shape patties and brown on both sides in the skillet (optional—you could bake them.) Serve them up and eat them up. (from |
| V EGGIE B URGERS | |
This cousin of the “Too Good” Veggie Burger requires that you have specific ingredients on hand rather than just using whatever you have in the fridge. Serve these with mustard, sliced red onions, sliced tomatoes, and lettuce to provide the whole burger experience.
| M AKES 10 (½ CUP) PATTIES | P REP TIME 1½ HOURS |
1 1/3 cups millet 3 cups water 1 cup rolled oats (use gluten-free if needed; some oats are gluten-contaminated, so check packaging for “gluten-free” label.) ½ cup raw sunflower seeds 2 large carrots, finely grated 1 small tomato, cut into pieces ½ small onion, cut into pieces 1 clove garlic, minced 1 large handful fresh spinach 2 tablespoons Bragg Liquid Aminos or tamari 2 tablespoons water Sea salt and pepper to taste Olive oil | Toast millet in dry skillet. Combine millet and water in saucepan. Bring to boil. Once boiling, cover and reduce heat to lowest temperature. Cook about 40–45 minutes until millet is done. Or use 4 cups leftover millet. Put in large bowl. Make oats and sunflower seeds into flour with a food processor or blender. Add to cooked millet, along with grated carrots; mix well. Blend tomato, onion, garlic, spinach, Bragg, and water in blender. Add to millet mixture. Stir until evenly combined. Add salt to taste. Mix well. Measure ½ cup portions of mixture; form into patties. Mixture should stick together. If it doesn’t, adjust ingredients accordingly. Heat olive oil in skillet over medium heat. Brown patties on both sides. Put on baking sheet into 250°F oven until ready to serve. These can be frozen after cooking. Reheat in oven, on grill, or in a skillet with a small amount of oil. They can also be placed frozen in a toaster oven and baked at 350°F for about 30–45 minutes or until heated throughout. Serve on a whole grain bun (Stage 2) or without a bun. Good with mustard or with whatever you like on your burger. |
| G OULANGE | |