Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (37 page)
| B URRITO S PREAD |  |
Most of us don’t go to Taco Bell any more for the Mexican food that we love so much. This mix can be spread on lettuce leaves for a raw meal. Or it’s a healthy version of what could go into your burrito. Add
guacamole
and you will have a delicious and satisfying quick lunch.
| M AKES ABOUT 2 CUPS | P REP TIME 20 MINUTES |
1 cup walnuts Juice of ½ lemon 2 teaspoons chile (also spelled chili) powder 2 tablespoons chopped onion 1 large red bell pepper, diced ½ cup sun-dried tomatoes, soaked for a few hours and diced | Liquefy walnuts and lemon juice in blender or food processor. Add a small amount of water if needed. Then add other ingredients slowly. Stop blending when the dip is still slightly chunky. Serve wrapped in lettuce leaves. (from |
| C OCONUT -P INE N UT -A PRICOT P ÂTÉ | |
This pâté is a great combination of flavors, and a good raw snack that can also be eaten as a side dish with salad. It’s rich and a little sweet. You can also substitute 1 cup finely chopped macadamia nuts for half of the pine nuts.
| S ERVES 4 | P REP TIME 10 MINUTES (WITHOUT SOAKING TIME) |
12 sun-dried apricots 1 cup pine nuts 1 cup shredded unsweetened coconut | Soak apricots until soft, then rinse with water until water is not brown. Combine everything in a food processor and blend until it becomes a paste. |
| O RGANIC G HEE (C LARIFIED B UTTER ) |  |
Ghee is often used in Indian cooking but often it can be used instead of butter. It doesn’t need to be refrigerated and will last for months if kept tightly sealed away from light and high temperatures. Test by tasting it—if it tastes bitter, throw it out. Ghee has a high heat tolerance so it is good to use when sautéing. This is the same ghee used in ghee lamps.
| M AKES ABOUT 1½ CUPS | P REP TIME 25 MINUTES |
Heat 1 pound organic, unsalted butter over medium-low heat. Don’t stir. Once it’s melted completely, turn heat down to low. Some milk solids will form a foam on top—skim this off. Milk solids will then sink to the bottom and form a layer. This layer will brown, adding a nutty flavor to the ghee, while the butter gently boils away any water. Keep turning the heat down so the bottom layer doesn’t burn and ruin the flavor of the ghee. Once boiling stops and layer is brown, ghee is finished. Pour through a fine mesh strainer or several layers of cheesecloth to keep the layer at the bottom from getting into the ghee. Seal in a glass canning jar. |
| G UACAMOLE | |
Who doesn’t know guacamole in the United States? It seems like guacamole is a lot of people’s best green friend. Here’s a good basic recipe. Tip: If you have leftover guacamole, cover the surface with plastic wrap (we don’t recommend plastic wrap; this is a rare exception so food is not wasted) leaving no air between the wrap and the guacamole. This way it will stay green.
| S ERVES 3 | PREP TIME 15 MINUTES |
2 ripe avocadoes 1 tablespoon minced red onion. 1 tablespoon lemon or lime juice 1 clove garlic, pressed or minced Sea salt to taste | Mash avocadoes. Add onion, lemon juice, garlic, and salt. Combine. Serve soon after preparation otherwise it wìI1 turn brown |
| A VOCADO -P EPPER D IP | |
This is an uplifting avocado dip that is a little bit fruity because of the orange and lemon juices. Serve it as a dip with fresh vegetables or as a spread.
| M AKES 2 C UPS | P REP TIME 15 MINUTES |
2 avocados 1 large red bell pepper Juice of ½ orange Juice of 1 lemon 1 teaspoon sea salt | Blend in food processor until smooth. (from |
| A VOCADO M AYONNAISE | |
A good, healthy mayonnaise substitute.
| M AKES ABOUT ¾ CUP | P REP TIME 15 MINUTES |
1 avocado Juice of 1 lemon 2 tablespoons olive oil 2 tablespoons dulse flakes (see Note below) 1 teaspoon Grade B maple syrup | Blend avocado and lemon juice in a food processor. Add the oil a bit at a time and then add the other ingredients. Notes |
| P ICO D E G ALLO | |
Pico de Gallo (Salsa Fresca) is a Mexican uncooked condiment made from tomatoes, onions, bell peppers, and jalapeño peppers. It’s bright, colorful, and bursting with flavor. Though it’s best with garden tomatoes in the summer, at other times roma or vine-ripened tomatoes can be used. How much heat it has is up to you—if you like it hot, use the seeds and white membrane of the jalapeño; if not, discard them or omit the jalapeños altogether. Eat it with burritos and
guacamole.
Garnish with a dollop of yogurt.
| M AKES ABOUT 3 CUPS | P REP TIME 45 MINUTES |
5–6 fresh, ripe tomatoes, seeded and diced (about 2 cups) ½ cup 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 jalapeño peppers (about 2 tablespoons) (optional) 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 | Combine all ingredients and add a bit more of those ingredients with the flavors you are missing. Keep experimenting until this salsa tastes the way you like it. |