Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (17 page)
| “G ODDESS D RESSING ” |  |
This dressing is really green. Just looking at it will make your mouth water. The color comes from blended parsley and chives.
| M AKES ABOUT 5 CUPS | P REP TIME 30 MINUTES |
½–¾ cup olive oil 1¼ cups cold water 3 tablespoons tahini (see Note below) ½ cup lemon juice 1 teaspoon salt 3 tablespoons tamari 3 heaping teaspoons garlic 3 teaspoons toasted sesame seeds ½ cup chopped parsley 1½ cups chopped chives or green onions (optional—steam them) | Blend all ingredients until smooth. Refrigerate unused portion. Note |
| S ESAME -T AMARI S ALAD D RESSING |  |
This one goes well with any food that is Asian-oriented. You can also drizzle this dressing over steamed vegetables. It becomes even more “Asian” if you use toasted sesame oil instead of plain sesame oil.
| M AKES 1½ CUPS | P REP TIME 10 MINUTES |
¾ cup unrefined sesame oil 1/3 cup orange juice (about the juice of one orange) 1 tablespoon tamari 1 heaping tablespoon roasted tahini (see Note below) | Blend all ingredients. If oil separates, blend in one tablespoon of cold water. Refrigerate unused portion. Note |
| M ISO -D ATE D RESSING | |
This unusual dressing is very tasty. The dried dates bring sweetness and the saltiness comes from the miso. Try it.
| M AKES ABOUT 1½ CUP | P REP TIME 15 MINUTES |
1 cup olive oil 3 tablespoons light-colored miso 3 tablespoons apple cider vinegar 2–3 garlic cloves 4 large dates, pitted | Blend all ingredients until creamy. If it is too thick, add more water. Refrigerate unused portion. |
| V EGAN T HOUSAND I SLAND D RESSING | |
This is a nut-based Thousand Island Dressing (no mayonnaise!). Instead of ketchup, we’re using fresh chopped tomatoes. The creamy pink color of the dressing looks very appetizing. It’s also a great dip for raw vegetables.
| M AKES 1 CUP (S ERVES 4) | P REP TIME 8 MINUTES |
½ cup cashews 1 roma tomato, chopped 3 tablespoons apple cider vinegar ½ cup water 1 clove garlic, squeezed 1 teaspoon sea salt ½ teaspoon black pepper | Put the cashews in blender; blend into cashew flour. Add remaining ingredients and blend until it becomes creamy. Refrigerate unused portion. |
| S WEET O NION D RESSING | |
This dressing takes a little bit more time to prepare than other dressings because you have to sauté the onions and the garlic first, but the effort is worthwhile. Another savory alternative to a regular basic vinaigrette.
| M AKES ABOUT 3 CUPS | P REP TIME 20 MINUTES |
1 medium sweet onion, sautéed 6 cloves garlic, minced, sautéed ¼ cup chopped parsley 2 tablespoons honey or Grade B maple syrup ¼ cup Dijon mustard ¼ cup white wine vinegar ¼ cup water Sea salt and pepper 2 cups olive oil | Put ingredients in food processor or blender. Pulse or blend until smooth. Slowly add oil. Note |
M
AIN
D
ISHES
These dishes are more substantial as many of them contain heavier proteins such as beans or tofu. They can be served either for lunch or dinner. Because they may be more elaborate than some of the other dishes in this cookbook, plan on a little extra time to make them.
Main dishes constitute the central part of a meal. Usually we make more than is actually needed because we think of this dish as the primary source of satisfaction. Take a walk on the wild side and make less. Let people enjoy eating salads, vegetables, seaweeds and the other delicious dishes you make!
There are several food cultures represented in this section. Many of us eat only the special-occasion food from other cultures (tamales or lasagna, anyone?), which are often filled with dairy and other foods not recommended for this diet. The recipes listed here are just as delicious and can be eaten in Stages 2 and 3. Try some of these cultural recipes to expand what you are used to eating. Take a tour of Asia and India with us and know that you are still eating healthy food!
Leftover main dishes can be used for lunch the next day or incorporated into a new dish for the next night’s dinner. The ingredients of the Mexican Tortilla Buffet, for example, can be used in a stir-fry or soup.
In general, we recommend eating tofu no more than once a week because it’s not fermented and the negative health impact of soy is not entirely removed. You can use tempeh more often because it’s a fermented food and does not have the adverse effects of soy (see
Soy
in
Chapter 8
). On Stage 3, beans and lentils can be eaten three times a week. Rice noodles and whole grain pasta are processed, so are used for special occasions on Stage 3.
| J APANESE S USHI B UFFET | |