Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (32 page)
| T OMATO -C OCONUT S OUP |  |
This is a favorite for many children. It is tomatoey, creamy, sweet, and salty. The honey cuts the acidity of the tomatoes. Blend the diced tomatoes to give this soup its characteristic texture.
| S ERVES 6-8 | P REP TIME 45 MINUTES |
4 cups coconut milk 2 teaspoons onion powder ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon dried chopped oregano or ¾ teaspoon fresh chopped oregano ½ teaspoon dried basil or 1½ teaspoons chopped fresh basil 1 tablespoon dried parsley or 3 tablespoons chopped fresh parsley 1 tablespoon honey 8 cups diced or crushed tomatoes | Blend coconut milk, seasonings, herbs, and honey until smooth. Pour into large saucepan. Add tomatoes. Simmer for 20–30 minutes for the flavors to blend. Blend until smooth or to desired consistency with immersion blender or in blender. |
| P UMPKIN -C OCONUT S OUP | |
This was originally a Thai recipe that we adapted. If you puree the cooked pumpkin in a blender make sure you don’t fill the blender too full because the hot pumpkin could explode out of the top. (We learned this the hard way.) You need to blend it batch by batch. Better yet, use a stick blender (immersion blender) right in the pot.
| S ERVES 4–6 | P REP TIME 1 ½ HOURS |
3–4 tablespoons safflower oil 1/3 medium red onion, minced 2 cloves garlic, pressed 2–3 teaspoons dried basil 1 medium-size orange pumpkin, peeled, cut into bite-sized pieces 1 quart vegetable broth, or enough to cover pumpkin pieces 1 can coconut milk Sea salt to taste Pepper to taste 2 tablespoons low sodium soy sauce 5–6 fresh basil leaves, sliced (optional) | Heat oil in a soup pot. Add onion, garlic, and basil, and cook until onion becomes clear. Add pumpkin. Add vegetable broth to barely cover pumpkin pieces, cover pot, and bring to a boil. Reduce heat and simmer until pumpkin pieces are very soft, about 10–15 minutes. Puree in a blender or food processor until creamy. Put back into pot, add coconut milk and water (if needed) to desired consistency. Add salt, pepper and soy sauce. Simmer for 10–15 minutes. Spoon into bowls, garnish with sliced basil leaves if using, and serve. |
| G ERMAN H OKKAIDO P UMPKIN S OUP |  |
Some people in Germany make this warming fall soup when pumpkins are in season. Hokkaido pumpkin is also known as kabocha squash. If these aren’t available, you can use acorn or delicata squash. Ginger gives the soup a little zing, but if you want it spicier, add crushed red pepper. Garnish with toasted sunflower seeds and, if you want, a dollop of yogurt topped with chopped green onion.
| S ERVES 9 | P REP TIME 1 ¾ HOURS |
¼ cup olive oil 1 small to medium-sized onion, chopped 2 cloves garlic, minced 1 stalk celery, halved and sliced 1 -inch long piece of ginger, peeled and minced 1 teaspoon cumin 1 teaspoon garam masala 1 heaping teaspoon curry Juice of 2 oranges 8 ½ cups vegetable broth 2 pounds hokkaido pumpkin, peeled, seeded, and cut into pieces 3 cups peeled, diced, russet (mealy) potatoes 2 cups carrots, peeled, cut into pieces 1 pinch cinnamon 1 tablespoon soy sauce 1 teaspoon salt or more according to taste Toasted sunflower seeds, to garnish (see | Heat olive oil in a soup pot. Sauté onion, garlic, celery, and ginger until onions are translucent and begin to brown. Add cumin, garam masala, and curry. Sauté briefly. Add orange juice, broth, pumpkin pieces, potatoes, and carrots. Cook everything for 30 minutes until soft. Puree with immersion blender to desired consistency. Add cinnamon, soy sauce, and salt according to taste. Garnish with toasted sunflower seeds. |
| C HICKPEA S TEW | |
The literal translation of “chickpeas” into German is “giggling peas.” They are also called garbanzo beans. The onions, olives, tomatoes, and herbs give this stew a Mediterranean flavor. If you brown the onions with the herbs the aroma comes out even more. (Careful, this is easy to burn.) Serve with fresh green salad and hot basmati rice. This stew will probably not make you giggle but it will fill you and satisfy your taste buds.
| S ERVES 4–6 | P REP TIME 3 HOURS (WITHOUT SOAKING TIME) |
1 pound dried chickpeas, soaked overnight, then cooked for 2½ hours 3 tablespoons safflower oil 1 large red onion, chopped 1 teaspoon dried basil 1 teaspoon dried chopped oregano 1 pound mushrooms, rinsed and cut into quarters 1 can black olives, drained and sliced 2 cloves garlic, minced 3 tablespoons low sodium soy sauce 2 (15 ounce) cans diced tomatoes or more, not drained 2 bay leaves Salt Pepper | Soak chickpeas overnight. (See Heat oil in a large pot and sauté onions, basil, and oregano for 3–5 minutes. Add mushrooms and sauté over medium to high heat. Add olives, garlic, and soy sauce and cook down for another 5 minutes. Add tomatoes, bay leaves, and chickpeas. Let simmer for 15 minutes or more. Add salt and pepper to taste. Remove bay leaves before serving. |
| Y AM AND G ARBANZO B EAN S OUP |  |
This soup is wonderfully soft in your mouth. The yams give the soup a creamy texture and the spinach leaves add their softness. A warming winter meal.
| S ERVES 6–8 | P REP TIME 2 ½ HOURS (WITHOUT SOAKING TIME) |
2 cups dried garbanzo beans (or 6 cups cooked) 4 medium yams, peeled and cut into 1-inch cubes 3 medium tomatoes, diced, or 1 (15 ounce) can diced tomatoes 4 big handfuls spinach, chopped 1 teaspoon dried thyme 2 tablespoons olive oil 1 yellow or white onion, diced 2 cloves garlic, minced Sea salt to taste | If using dried garbanzo beans, cook them in water until tender, about 1½–2 hours (See Put yams in a large pot and only just cover with water. Boil until tender, about 15 minutes. Puree 2/3 of garbanzo beans and 1 cup water. Add garbanzo bean puree to yams. Add diced tomatoes and whole garbanzo beans and bring to a boil. Add spinach, lower heat, and simmer for 5 minutes. Add thyme. Sauté onion and minced garlic in oil in small fry pan until tender. Add to soup. Add salt to taste. Note |
| A DUKI - S QUASH S TEW | |