Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (15 page)
We serve some type of green salad with most lunches and dinners. Sometimes we use only one type of leafy green and other times we combine two or more. Adding a handful or two of fresh spinach is a good choice because it’s high in nutrients. Use any or all of the ingredients listed below, in the amounts you prefer. (This is more of a guide than an exact recipe.) Vary your choices so that you’re not eating the same salad each time.
| S ERVES 4–5 PEOPLE ( DEPENDING ON OTHER ADDED INGREDIENTS ) | P REP TIME 20–30 MINUTES |
Red leaf and/or green leaf lettuce Romaine Spinach Carrot, shredded Cucumber Avocado Vinaigrette | Combine all ingredients in a large bowl. Dress with vinaigrette. Toss gently. |
| H EARTY S ALAD |  |
This beautiful salad can be served as part of a special meal or as the main course. It is substantial enough to fill everyone up, yet it’s simple. The avocado, feta cheese, and sunflower seeds give it weight, and the dried cranberries and basil give it a wonderful fresh taste. It’s delicious dressed with Simple Vinaigrette.
| S ERVES 4 AS A MAIN DISH ,4–6 AS A SIDE | P REP TIME 45 MINUTES |
½ medium head green leaf lettuce—tear lettuces and spinach by hand ½ medium head red leaf lettuce 1 cup raw spinach ½ bunch basil, torn by hand 3 medium avocados, cut into bite-sized chunks 1 cup roasted sunflower seeds 1 cup dried cranberries ½ cup feta cheese | In a salad bowl, lay down a layer of lettuce and spinach followed by a layer of basil, avocado, sunflower seeds, cranberries, and feta. Continue layering until all ingredients are used. Layering the ingredients helps the salad mix and keeps the heavier pieces from all ending up on the bottom. Dress salad to taste with dressing of choice. Toss salad gently and serve. |
| H OT S ALAD |  |
This is a good salad to serve to a large group. We once served it at a dinner for 80! It can be made with romaine and bok choy, or with bolted lettuce from a garden, or with another hearty green. Don’t use leaf lettuce or it will end up mushy.
| S ERVES 20 | P REP TIME 1 ½ HOURS ( WITHOUT OPTIONAL INGREDIENTS ) |
2 cups safflower oil 2 cloves garlic, finely minced 1½ cups toasted sunflower seeds (see ¼ cup balsamic vinegar 2 teaspoons raw honey Tamari to taste Sesame oil to taste Umeboshi plum vinegar to taste (optional) Gomasio to taste (optional) Grilled portobello mushrooms to taste (optional) 1 onion Oil Organic butter Greens—2 heads romaine and 6 heads bok choy | In a cast iron skillet, heat safflower oil. Add garlic and toasted sunflower seeds. When these are hot, add balsamic vinegar (it’ll sizzle—stand back). Add honey, tamari, sesame oil, and any other ingredients desired. Cut onion into thick rounds and caramelize (cook slowly until onion is golden brown) in oil and a bit of butter. Keep them hot. Pour dressing and hot onions over greens. Cover and let sit for 15 minutes. Serve warm. |
| K OHLRABI S ALAD |  |
Kohlrabi isn’t as well known in the U.S. as it is in Europe. It is a mild cabbage with a light green peel and a white interior. The taste and texture are similar to those of a broccoli stem. Steamed, it is a slightly sweet vegetable that children often like. The basil and cilantro add a distinctive flavor to this refreshing raw summer salad. Make only what will be eaten at a meal because kohlrabi turns brown in the refrigerator overnight.
| S ERVES 3 | P REP TIME 30 MINUTES |
2 cups peeled and shredded kohlrabi 2 tablespoons minced fresh basil ¼ cup chopped fresh cilantro D ¼ cup water Juice of ½ lemon 1 avocado 2 ribs celery, chopped Sea salt to taste | Put kohlrabi, basil, and cilantro in bowl. Blend ingredients for dressing. Pour over kohlrabi salad. Toss and serve. (from |
| P OTATO , B EET, AND C ABBAGE S ALAD | |
This is a popular dish from Russia with the typical combination of potatoes, beets, and cabbage. Give the flavors enough time to blend before serving. For even more Russian flavor, sprinkle fresh dill over the top.
| S ERVES 8–10 | P REP TIME 1 HOUR 15 MINUTES |
2 medium potatoes, not peeled 2 medium carrots, peeled 1 small beet ½ medium white cabbage 1/3 cup fresh lemon juice ½ cup olive oil 1 clove garlic, pressed Sea salt Pepper Red onion, chopped Olive oil | Boil the potatoes until tender. Simmer carrots in small amount of water. Remove from water and cool. Pierce beet with fork twice so it can vent while cooking. Place on a baking sheet lined with aluminum foil and bake at 400°F for 1 hour. Cool, then peel off outer skin. For further information, see Chop potatoes, carrots, and beet into small pieces. The pieces should be the same size and small enough so that several pieces make up one bite. Thinly slice cabbage and then cut slices into pieces that are about 1 inch in length. Place in bowl. Combine lemon juice, olive oil, garlic, salt and pepper, and pour over sliced cabbage. Add potatoes, carrots, beet, and onion. Dress with olive oil and salt to taste. Chill and serve cold. |
| S EAWEED S ALAD (SUNOMONO) | |
To serve this seaweed salad appropriately, first go to the ocean and collect algae at the beach. Bring it home, drape it over the couches, and hang it over the lamps as a welcoming decoration for your family when they arrive home. When they walk in, say, “Surprise!” Then offer them a drink of seashell water chilled with an ice cube. Seriously, this salad goes great with any kind of Asian dinner. It can also be made with hijiki seaweed, though hijiki takes longer to soak.
| S ERVES 4 | P REP TIME 20 MINUTES |
½ cup dried wakame seaweed 2 tablespoons toasted sesame seeds D 3 tablespoons seasoned rice vinegar (the kind without corn syrup) 1 teaspoon soy sauce | Rinse wakame in a strainer. Reconstitute the seaweed by covering it with water and soaking for 5–15 minutes. It should expand to approximately four times its volume. (Be sure there’s enough water in the bowl for it to do this and remain completely submerged.) Rinse again and strain, squeezing the seaweed to extract as much moisture as you can. Mix the dressing and add to the wakame. Sprinkle in toasted sesame seeds and toss, or save the seeds for the top. Note |
| S PINACH S ALAD | |