Dharma Feast Cookbook (25 page)
Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
| H EARTY W INTER C ABBAGE |  |
The red wine vinegar and the honey in this recipe give a slightly sweet and sour aroma to the combination of sautéed cabbage and tomatoes. Serve with oven-roasted potatoes and salad as a hearty winter meal.
| S ERVES 4–6 | PREP TIME 40 MINUTES |
3 tablespoons olive oil 2 yellow onions, chopped 1 (15 ounce) can petite diced tomatoes with juice, or 9 roma tomatoes, finely diced ¼ cup red wine vinegar ¼ cup honey or Grade B maple syrup or more to taste 1½ teaspoons sea salt ¾ teaspoon ground black pepper 1 large head green cabbage 2 additional tablespoons olive oil | Heat 3 tablespoons olive oil in a skillet. Add the onions and cook over medium-low heat for 8 minutes, until onions are translucent. Add tomatoes, vinegar, honey or maple syrup, salt, and pepper. Bring to a boil then lower the heat and simmer uncovered for 20–30 minutes, stirring occasionally, or until consistency of a thick sauce. To prepare cabbage, cut it in half, then cut halves in half. Remove core. Then cut each quarter into slices from top down. While the sauce is simmering, heat 2 tablespoons olive oil in a large stock pot or wok. Add sliced cabbage. Cover and sauté for about 25 minutes over medium heat, until tender. Add water as needed so cabbage doesn’t burn. Once cabbage is tender, add tomato sauce. Combine well. Heat for another 5 minutes to blend flavors. |
| N EWBERG -S TYLE C ARROTS | |
Canned carrots and peas are of course always an option, but if you’re looking for a healthier, interesting way to serve carrots, try them Newberg-style. They are served in a sauce flavored with parsley, onions, bell peppers, and a bit of honey.
| S ERVES 4 | P REP TIME 25 MINUTES |
4 cups sliced carrots 1 teaspoon sea salt 1teaspoon honey 2tablespoons safflower oil 2 tablespoons whole wheat flour ¾ cup water ¼ cup oat or rice milk ½ teaspoon parsley, chopped 2 teaspoons onions, chopped 2 teaspoons any color peppers, chopped | Place carrots, salt, and honey into 1 inch of boiling water in a medium-sized saucepan. Cover and cook 12–15 minutes or until just crisp-tender. Put oil in another pan. Blend in flour. Add water, oat or rice milk, parsley, onion, and green pepper. Stir, cook 5 minutes or until thickened. Add carrots. Serve hot. (from |
| O VEN -R OASTED F ENNEL |  |
In Europe, fennel is a commonly used vegetable either raw in salads or baked in casseroles. In the United States fennel is less used and remains a hidden treasure in the vegetable family. Because of the licorice taste many children love it. This dish combines the sweetness of the fennel with the savoriness of the olives and the tart juiciness of the cherry tomatoes. Be sure to make enough of this because the amount that people will eat is sometimes underestimated.
| S ERVES 3 | P REP TIME 40 MINUTES |
5 tablespoons olive oil 3 cloves garlic, thinly sliced 1 heaping teaspoon sea salt 1tablespoon fresh thyme or 1 teaspoon dried thyme 2pounds fennel (core, stalks, and leaves discarded), cut into 8 wedge pieces 1 pound cherry tomatoes 20 pitted kalamata olives | Preheat oven to 350°F. Mix olive oil, garlic, sea salt, and thyme. Put the fennel, tomatoes, and the olives on a baking sheet. Pour the olive oil mixture over the vegetables. Bake for 20–25 minutes. The fennel should be soft and the tops should be a little bit browned. Note |
| R OASTED G ARLIC |  |
When garlic is roasted, it becomes milder, sweeter, and mellower with a creamy, spreadable consistency. It can be used in a variety of ways—spread on bread, used in recipes such as
Tapenade
(see page 191), and added to mashed potatoes. It can also be substituted in some recipes for raw or sautéed garlic.
| Large bulbs of garlic | P REP TIME 25 MINUTES |
| Olive oil | Preheat oven to 350°F. Remove the outer skin of large heads of garlic by rubbing with thumb (leave the bulb intact). Cut a ¼ to ½ inch off the top of the bulb to expose the cloves. Arrange bulbs on a cookie sheet with cut tops facing up. Drizzle a little olive oil (about a tablespoon per bulb) over the cut top. Bake for 15–20 minutes. Let cool. Ideally, they are still fairly firm and will pop out of the shells when squeezed. If overcooked, garlic becomes too mushy and sticky. Pack in clean jars and cover with olive oil. Store in the refrigerator |
| G REENS | |
Are you one of those people who rejected everything green when you were growing up (except green popsicles)? Maybe they just weren’t prepared right. Here is some guidance on how to cook greens.
General recipe for cooking greens
—Chop greens, put in a pot, cover with water, and boil until tender. If desired, add onion to the pot while greens are cooking. Soy sauce, persimmons, pesto, red pepper, or other spices or herbs may be added after the greens are cooked and drained.
Refer to the following list for total cooking time if boiling greens and for when to add the onion (optional).
Keep the water used to boil greens and use in soups, as a drink itself, or to cook rice. It has nutrients from the greens. It can be frozen for later use.
Alternate cooking method
-Sauté onions in a pan. When onions are cooked, put chopped greens on top. Add water (stand back—it will steam and spit) and cover. Greens will steam-cook. Stir occasionally while steaming until greens are tender.
| K ALE C HIPS | |
