Dharma Feast Cookbook (31 page)

½ of a 6-inch piece of kombu seaweed

¾ cup dried shiitake mushrooms

6–8 cups water

½ cup red miso

Tamari to taste

2 / 3 of a block of tofu, small diced

3 chopped scallions for garnish

Soak kombu and dried mushrooms in water in a pot for a few hours. Pull out kombu and mushrooms and slice thinly, then return to water. Bring to boil and simmer for 10 minutes or so.

Put 1–2 cups of this broth in a bowl; dissolve miso in broth. Pour this mixture back into soup pot, heating, but being careful not to let boil. Add tamari to taste.

Put diced tofu in the bottom of heated soup bowls and pour soup over it. Garnish with scallions or serve them on the side.

If serving from pot, add tofu and let it warm. Serve scallions on the side.

1 ounce dried shitake mushrooms (about 5 mushrooms)

1½cup water

2 tablespoons olive oil

1 small onion, sliced thinly in rounds and then cut in half for half moons

2 carrots, thinly sliced in rounds

2 tablespoons minced fresh ginger

1–2 cloves garlic, minced

6 cups vegetable (not tomatobased) broth

2 tablespoons soy sauce or tamari

¼ cup rice wine vinegar

1–2 tablespoons sesame oil

2 dashes chile (also called chili)

oil

Soak shitake mushrooms in the 1½ cups water.

Heat 2 tablespoons oil in a heavy pot over medium heat. Add onion and carrots; cook, stirring constantly, for 3 minutes. Add garlic and ginger; cook, stirring for 1 minute.

Pull shitake mushrooms out of the water, squeeze (into a bowl), and slice into thin slices. If using fresh mushrooms, no need to soak. Just slice them. Take shitake water (if using dried mushrooms), broth, and soy or tamari sauce, and add to soup. Bring to a boil and cook for 2 minutes. Add mushrooms and boil for 1 minute.

Turn off heat. Cover and let rest for 2 minutes. Stir in rice wine vinegar, sesame oil, and chile oil. Heat through for 1 minute, serve immediately.

1 cup onions, finely chopped

2 garlic cloves, minced or pressed

1 small fresh chile, seeded and minced

¼ teaspoon salt

4 cups vegetable broth, more or less as needed

2 teaspoons ground cumin

2 cups sweet potato, diced into small pieces

1 small red bell pepper, finely chopped

3 cups fresh corn kernels (see Note below)

Cilantro, finely chopped (optional)

In a covered soup pot, simmer onions, garlic, chile, and salt in 1 cup vegetable stock for about 10 minutes, or until onions are soft.

In a small bowl, make a paste with cumin and 1 tablespoon broth. Stir into mixture in the soup pot and simmer for another 1–2 minutes. Add sweet potatoes and remaining broth and simmer for about 15–20 minutes, until sweet potatoes soften.

Add bell pepper and corn and simmer, covered, for another 10 minutes, or until vegetables are tender.

Puree about half of the soup in a blender or food processor or with an immersion blender and return to pot.

Soup will be creamy and thick. Add another cup vegetable broth if desired. Salt to taste. Gently reheat on low heat.

Top with chopped cilantro.

Note
–If corn is out of season, for Stage 2, substitute frozen corn kernels.

4 tomatoes, quartered 3 cloves garlic, minced

1 cup chopped onions

1½quarts water

2 medium potatoes, cut into 1-inch cubes

1/3 cup barley

2 teaspoons dried basil

1 teaspoon chopped parsley

¼ teaspoon black pepper

½ teaspoon sea salt

2 cups sliced zucchini

3 carrots, sliced

3 stalks celery, diced

½ pound green beans, cut into 1-inch pieces

Sunflower seeds

Puree tomatoes and garlic in blender. Pour into large pot, add onions. Cook for 5 minutes on medium heat.

Add water, potatoes, barley, and spices. Cook until barley is almost done. Add all remaining vegetables. Cook on low heat until vegetables are just tender. Add additional salt if needed.

Garnish with sunflower seeds.

3 cups dried baby lima beans

1 large potato, cut into large pieces

2 cups chopped onion

3–4 cloves garlic, minced

3 stalks celery, minced 1 teaspoon basil

½ teaspoon chopped rosemary

1 tablespoon safflower oil

3 cups corn

1 cup oat or rice milk

1 cup vegetable stock

1 teaspoon salt or to taste

Pepper to taste

Soak lima beans overnight, or cover lima beans with water, bring to a boil, turn off heat and let stand, covered, for 1 hour.

Drain, then re-cover lima beans with cold water and bring to a boil in a 4-quart soup pot. Simmer for 1½–2 hours, or until tender.

Cook potato in boiling water until tender.

While lima beans are cooking, sauté onion, garlic, celery, basil, and rosemary in safflower oil in a skillet.

When lima beans are soft, add onion mixture, potato, corn, oat or rice milk, and vegetable stock. Add pepper and salt to taste.

1 pound dry white beans

3 tablespoons safflower oil

2 cloves garlic, crushed

5 leaves fresh sage, chopped, or 1 teaspoon ground sage

Coarsely ground black pepper to taste

Sea salt to taste

2 tablespoons cumin (optional)

4 large tomatoes, peeled and chopped, or one (14.5 ounce) can diced tomatoes, drained

Cover beans with water and soak overnight. Drain (discard soaking water) and put in a large pot with fresh water to cover. Simmer beans for 1–2 hours, until tender. Add water as needed. Add salt to taste when beans are just tender. Continue cooking for 15 minutes longer.

During last 15 minutes of cooking, heat safflower oil in a large skillet and add garlic, sage, pepper, salt, and cumin. Sauté until garlic begins to change color.

Add beans and liquid to hot skillet. Stir in tomatoes and simmer for 20 minutes. Add salt if necessary.

Note
–For Stage 3, use fresh tomatoes instead of canned tomatoes.