Dharma Feast Cookbook (24 page)
Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
| Any vegetable, cut into medium pieces | PREP TIME 45 MINUTES TO 1 HOUR, DEPENDING ON VEGGIES |
Olive oil Sea salt Black pepper (optional) | Spread vegetables one layer deep on a baking sheet. Add salt and pepper to olive oil and pour over vegetables. Toss the vegetables until coated with oil. Bake at 400°F. See baking times below. Bake whole asparagus spears for about 15 minutes. Cut carrots and bake for 30 minutes, turning when they begin to brown. For pumpkin, squash, and beets, peel, cut into pieces, prepare as described above, and bake for about 45 minutes or until done. For Brussels sprouts, wash the sprouts, cut off stems, and remove outer leaves; prepare as described above and bake for at least 30 minutes, turning when they begin to brown. Continue baking until crisp on the outside and tender on the inside. For whole baked potatoes, wash and dry potatoes, rub with butter or olive oil, and bake at 400°F for 30 minutes. Pierce several times with a fork. Return to oven and bake 30–45 minutes, until potato is tender inside. Alternately, pierce potatoes before baking. Potatoes must be pierced or they will explode while baking. |
| A SPARAGUS WITH P INE N UTS |  |
Many people think that thin spears of asparagus are younger and more tender than thicker spears. It’s actually the variety that determines the thickness. The fat ones are more succulent and work best for roasting or grilling. Any thickness works in this recipe so choose what you prefer. Snap off and discard the tough ends before cooking. Asparagus is a refined vegetable that doesn’t require anything added. But serving it with roasted pine nuts in melted butter and a hint of balsamic vinegar makes this dish just right for a special occasion.
| S ERVES 3–4 | PREP TIME 35 MINUTES |
1pound fresh green asparagus, tough ends snapped off and discarded 1½ tablespoons pine nuts 2tablespoons melted butter 2 teaspoons balsamic vinegar | Steam asparagus or cook them in a small amount of boiling water for 3–6 minutes until bright green and just tender. Cooking time varies depending on thickness of the spears. Dry roast the pine nuts in a skillet. In a small bowl, combine melted butter and vinegar; stir. When the asparagus are tender, drain and arrange on serving platter. Drizzle butter sauce on top and sprinkle with roasted pine nuts. Serve immediately. |
| G REEN B EANS WITH G INGER |  |
We made up this recipe at the last moment right before a meal. Tika was dealing with a big bag of frozen green beans that had been in the freezer for several months and had freezer burn. Steamed, the beans were tasteless, but that was the vegetable that was available, and she didn’t want to waste them. This was one of those situations we as cooks are often faced with—invention in the moment. So she stuck her head into the pantry, saw a jar of pickled ginger, mixed it into the beans, added a dash of toasted sesame oil, and voilá! During the meal we quietly observed everyone’s enjoyment as they ate the beans, and we were relieved.
| S ERVES 4 | P REP TIME 30 MINUTES |
¾ pound green beans 3 ounces natural pickled sushi ginger ½ tablespoon toasted sesame oil Sea salt | Steam green beans (see Pour sesame oil over beans. Sprinkle with salt. Add the pickled ginger. Mix everything together. Serve immediately. Note |
| R OASTED B EETS | |
We love beets. We love the color and the pattern inside when they are cut. Beets are a vegetable that has often been overlooked. Most of us only know the beet as pickled beet slices. Get to know beets by roasting them. You can cube the roasted beets and serve as a salad with any kind of dressing. Or try a salad with beets and mint leaves. To learn more about working with beets, please read about them in the
How To—Work With Beets
section in
Chapter 6
.
| | P REP TIME 1 HOUR |
| | Buy beets with greens still attached. Wash to remove dirt. Cut greens off. Steam greens and serve them with beets. |
| | Preheat oven to 450°F. |
| | Pierce each beet twice with a fork so it can vent while cooking. Put beets on aluminum foil on a baking sheet. |
| | Bake for 45 minutes to 1 hour for medium- to large-size beets. |
| | Cool, then peel off outer skin. |
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| B ROCCOLI WITH G ARLIC AND M USTARD S EEDS | |
The mustard seeds distinguish this broccoli dish. They take on a nutty aroma after being roasted in oil and bring the fragrance of Indian cooking.
| S ERVES 6 | P REP TIME 35 MINUTES |
5 tablespoons mustard oil or extra-virgin safflower oil 1 teaspoon brown mustard seeds 2 –3 garlic cloves, finely minced 2 pounds broccoli, trimmed and cut into spears ½–¾ teaspoon sea salt ¼ cup vegetable broth or stock 2 fresh long hot green chiles, cut crossways into 2 to 3 parts | Heat oil in a wok or a large, wide skillet over medium-high heat. When hot, put in mustard seeds. As soon as mustard seeds begin to pop—just a few seconds—add garlic. Stir once or twice, then add broccoli. Stir a few times and then add salt and vegetable broth or stock. Stir and cover. Cook over medium heat for 2 minutes. Add chiles and cook for another minute or so. Remove cover. If there is liquid left, turn heat up to boil it away. Stir gently a few times as it boils. |
| G OLDEN I NDIAN C ABBAGE | |
This cabbage melts in your mouth (due to the butter!) and its warm golden color (from the turmeric) feeds the senses. Krishna from India would love this because of its buttery sweetness. That’s why it is sometimes called “Krishna Cabbage.”
| S ERVES 6 | P REP TIME 2 HOURS 10 MINUTES |
2 tablespoons brown mustard seeds 1/3 stick butter 1 tablespoon ground turmeric 2 teaspoons salt 1 medium head of green or white cabbage, sliced ¼ cup water | Preheat oven to 350°F. Dry roast the mustard seeds in a small skillet for a few minutes. Melt butter and add mustard seeds, turmeric, and salt. Put in a large baking dish. Add cabbage and water. Mix well. Cover with a lid or aluminum foil. Bake for 2 hours. |