Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (41 page)
Coating roasted cashews with butter and fresh rosemary makes them quite rich and gives them a wonderful flavor. Serve them as a small side dish or use them to top a salad. Whether it’s for a special occasion or with a simple meal, they make the simplest of salads seem festive, while adding protein to a meal.
| S ERVES 3 | P REP TIME 25 MINUTES |
1 cup cashews 1 tablespoon butter 1 teaspoon fresh rosemary leaves, finely chopped Pinch of sea salt | Preheat oven to 350°F. Spread cashews on baking sheet; roast in oven for 10–15 minutes, depending on your oven. Watch closely so they don’t burn. Melt butter. Add rosemary and a pinch of salt; mix. Remove cashews from oven. Put in bowl. Pour rosemary butter over nuts; mix to coat nuts. |
| R OASTED S UNFLOWER S EEDS |  |
Roasted Sunflower seeds are a great addition to any salad or sprinkled over brown rice. They bring protein to a meal and most children love them.
| S ERVES 4 | P REP TIME 25 MINUTES |
1 cup raw sunflower seeds 1 tablespoon Bragg Liquid Aminos, low sodium soy sauce, or tamari | Heat a dry iron skillet. Add sunflower seeds. Roast at medium-low heat, stirring occasionally, for 5 Pour Bragg, soy sauce, or tamari over them and stir rapidly for 30 seconds. Spread on a cookie sheet. Put cookie sheet in oven at 350°F for 15 minutes or until seeds are dry. Let cool or serve immediately. |
| R OASTED A LMONDS | |
We serve roasted almonds as a side dish with any simple meal. They are also a good traveling snack or addition to children’s lunches.
| S ERVES 4 | P REP TIME 30 MINUTES |
1½ cups raw almonds 2 tablespoons Bragg Liquid aminos, low sodium soy sauce, or tamari | Heat a dry iron skillet. Add almonds. Roast at medium-low heat, stirring occasionally, for 5–7 minutes until brown. If nuts begin to smoke, turn heat down immediately. Pour Bragg, soy sauce, or tamari over them and stir rapidly for 30 seconds. Spread on a cookie sheet. Put cookie sheet in oven at 350°F for 15 minutes or until nuts are dry. Let cool or serve immediately. |
| R OASTED A LMOND B UTTER | |
Nut butters are quite expensive if you buy them at the health food store. The alternative is to buy a big bag of almonds, roast them, and make almond butter yourself. We can hardly keep up with making new batches because some people in our family eat it by the tablespoon during the day. Serve it with bread or vegetable sticks. It also makes for great sauces and dressings.
| Q UANTITY : 32 oz . ALMOND BUTTER | P REP TIME 25 MINUTES |
3-pound bag raw almonds Olive oil Pinch of salt | Spread almonds in one layer on cookie sheet. Bake at 350°F for 15–20 minutes until toasted. Keep an eye on them so they don’t burn. Cool almonds, then put in a bowl. Add 1 tablespoon olive oil and toss nuts until coated. Put into food processor and start processing. Gradually add one tablespoon of olive oil at a time if needed, but not too much or the consistency will become too thin. Continue processing until it is as chunky or smooth as desired. Refrigerate. |
| R AW N UT B UTTER |  |
Use raw nuts instead of roasted if you want a completely raw nut butter. The time to process depends on the type of nut that is used.
| Q UANTITY : 5 ½ oz . | P REP TIME 25 MINUTES |
2 cups almonds, Brazil nuts, pecans, hazelnuts, or macadamia nuts 1 tablespoon raw honey (optional) ½ teaspoon sea salt (optional) | Place nuts in food processor. Process for 8–12 minutes, scraping down the sides as needed, especially in the beginning. Continue processing until the nut butter is creamy and all the oils come out. If using honey and salt, stir in by hand after the butter is made. Put in a covered glass jar. Refrigerate. |
G
RAIN AND
N
UT
M
ILKS
Grain and nut milks are a good alternative to cow milk and soy milk, which are not recommended on this diet for health reasons. Making them is easy and much cheaper than buying them in the store. They also taste better homemade and don’t contain artificial vitamins and preservatives. Because they don’t contain preservatives, they only last for a few days.
These milks can be used as a dairy substitute in tea and other beverages and can be drunk as a beverage on their own. Consider using them to add creaminess to soups and smoothies.
| R ICE MILK |  |
This recipe is so easy and it’s so inexpensive to make. One cup of brown rice makes 4 quarts of creamy rice milk. Try this in our
Chai
recipe or in one of the soups.
| M AKES 4 QUARTS | P REP TIME 3 HOURS 45 MINUTES (WITHOUT SOAKING TIME) |
1 cup uncooked organic long grain brown rice 8 cups water for cooking More water for diluting 1 teaspoon finely ground sea salt | Thoroughly wash rice. Soak overnight. Put 8 cups water in a big pot and bring to a boil over high heat. Pour in rice. Cover and lower the heat. Simmer for 3 hours. It will look like soupy rice pudding. Add salt. In batches, fill your blender one-third full with rice mixture and then add an equal amount of water. Blend until very smooth. Strain twice through a fine mesh strainer into a mason jar. Repeat with the remainder of the rice. Cover jars and refrigerate. Shake before using. It will be thicker than commercially-produced rice milk. It can be diluted with additional water at the time of serving, if desired. |