Dharma Feast Cookbook (30 page)

1 large onion, chopped

2 tablespoons olive oil

10–12 large cloves of garlic, pressed or finely minced

10 cups carrots, chopped

2 cups celery, chopped

1–2 bell peppers (any color), chopped

Several bay leaves Salt and pepper to taste 4 tablespoons fresh sage

1 tablespoon fresh thyme Bragg Liquid Aminos

2 cups almonds

Sauté the onion in a large pot in olive oil. Add garlic. Sauté until brown. Add carrots. Once they are well-cooked, add celery, peppers, and enough water so that it covers vegetables plus an inch over them. Add several bay leaves, salt, and pepper in generous amounts, sage, thyme, and a good squeeze (about a tablespoon) of Bragg. Bring to a boil and simmer until carrots are very soft.

In a skillet with NO OIL, roast almonds. Once they are roasted, put a third of them in the blender and add water to cover the almonds. Blend until completely smooth—there should be no almond bits. Add water as necessary during this process. Do three separate batches and then set aside.

When the carrot soup part is well-cooked, remove bay leaves and blend the rest in batches in the blender until smooth. Add water if needed. Add carrot and almond mixes together. It should have a “creamy” look to it.

5 cups green or yellow split peas

13 cups water

4–5 cups mushrooms, sliced

1 medium onion, chopped

1 tablespoon safflower oil

3 tablespoons shredded ginger

Sea salt to taste

Wash and sort peas (see
Cooking Beans
in
Main Dishes,
page 109). Simmer split peas in water until they are very soft, about 2 hours.

After split peas have been cooking for 1½ hours, in a separate pan sauté onion in safflower oil until soft. Add mushrooms. Sauté for another 3–4 minutes, until mushrooms are releasing liquid. Put onion-mushroom mixture in split peas.

Put ginger in a blender with a little water and blend until pasty. Add ginger to soup during last 5 minutes of cooking.

Add additional water to adjust consistency, if needed. Salt to taste.

1 daikon radish

4 carrots

1 bunch parsley

6 ribs celery

1 bunch hearty greens (kale, mustard greens, swiss chard, etc.)

Leeks (optional)

Fill a stock pot with water. Add whole, unchopped vegetables.

Bring to a boil, then simmer for 1½–2 hours.

Remove vegetables and compost them, as all the nutrients are in your stock.

Variation
–See instructions for
Vegetable Broth
included in
White Bean Soup
recipe.

3 cups great northern beans 8 cups water

5 -inch by 1-inch piece of dried kombu (seaweed)

1 small onion

2 stalks celery

3 carrots

1clove garlic

¼ bunch flat-leaf parsley

2 bay leaves

1 large onion, chopped

1 clove garlic, minced

1 cup chopped celery

1½ cups diced potatoes

1 cup diced carrots

4 cups vegetable broth (see Note below)

Salt and pepper to taste

Tamari to taste

Soak beans in water overnight, drain, and rinse. Put beans in a large stockpot. Add water, kombu, onion, celery, carrots, garlic, parsley, and 1 bay leaf. Bring water to a boil then reduce heat, cover, and cook slowly for 2–3 hours or until beans are soft. When beans are tender, remove vegetables and compost them because their flavor and nutrients are in the broth.

Add chopped onion, garlic, chopped celery, diced potatoes, diced carrots, vegetable broth, 1 bay leaf, and salt and pepper to taste. Cover and cook over low heat for about 45 minutes or until vegetables are done. Add more liquid during cooking if needed. Adjust seasoning by adding salt, pepper, and tamari to taste. Remove bay leaf before serving.

Note-To make vegetable broth
(ingredients not in ingredient list above)—
While beans are cooking, in a separate pot, combine 1 onion, 3 carrots, 2 stalks celery, 1 clove garlic, ¼ bunch of parsley, 1 bay leaf, and 8 cups water. Bring water to a boil, then lower heat and simmer for an hour. Compost bay leaf and half of vegetables. Puree remaining vegetables in broth either with immersion blender or in blender or food processor. Use 4 cups in above recipe or chill (if it will be used in 2 or 3 days) or freeze until needed.

1cup brown lentils 8 cups water

2 bay leaves

1 yellow onion, chopped

2 tablespoons olive oil

2 or 3 stalks celery, cut in half lengthwise and chopped

2 carrots, diced (optional)

1 small potato, chopped (optional)

2–3 tablespoons dried oregano (use more if using fresh)

1½ teaspoons ground cumin

3 tablespoons chopped fresh parsley, plus more at the end

Salt and pepper to taste

Tamari (optional)

1–2 (14.5 ounce) cans diced tomatoes (optional)

Tabasco (optional)

Sort and wash lentils (see
Cooking Beans
in
Main Dishes,
page 109). Put in large pot with water and bay leaves. Bring to boil and let simmer for 30–45 minutes, until softened. If more water is needed as lentils cook, add boiling water.

In a large pan, sauté onion in olive oil until almost clear. Add celery and, if using, carrots and potato, and continue sautéing, stirring frequently, until vegetables begin to soften. Add herbs and either V cup water or a mixture of water and tamari to equal about ½ cup. Add diced tomatoes, if using, and pour over sauté. Cover and simmer over medium to medium-low heat for about 5 minutes or until vegetable are tender.

When lentils are soft, add the sautéed vegetables, mix well, and adjust seasonings, adding more salt, pepper, tamari, and Tabasco, if using, to taste. Simmer for a few minutes. Add more boiling water if soup is too thick. Remove bay leaves before serving.

Note
–All stages of this diet have gradients. If you are still easing into Stage 3 this recipe is appropriate. If you are eating a pure Stage 3 diet, omit the canned tomatoes or substitute diced and peeled fresh tomatoes.