Crockpot Vegetable Curry

Ingredients:

3 potatoes, chopped

1 cauliflower, chopped

1 1/2 cups green peas

3 tomatoes, chopped

3/4 tsp turmeric

1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp curry

cilantro

sea salt

1 cup water

Process:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours.

* I wrote it some measurements to use as a guide, but as always cooking with spices, do not get bogged down with measurement but rather add by smell. Keep in mind when slow cooking the spices will be absorbed by the food- so be generous! Heavy on the cumin, and remember that you can add any vegetables you have in your kitchen. Today I added broccoli and 2 sweet potatoes, along with an onion and garlic. 

In a buddhist kitchen, you use what you have, and cook from within. This is a great dish to serve with rice (in my kitchen we use Jasmine).

Cookies: Almond Poppy

This began with a simple package of sugar cookie mix to create a dessert in a pinch but grew into quite the cookie.

Ingredients:

1 pouch sugar cookie mix
1/3 c. flour
1 TBSP. poppy seeds
1/2 c. butter or margarine, softened
3 oz. cream cheese, softened
2 TBSP. almond extract
1 egg
1/4 c. sliced almonds

Heat oven to 350 degrees F. In large bowl, stir together all ingredients except almonds until a soft dough forms.
Roll dough into balls and place on ungreased cookie sheet. Press balls slightly to flatten and top with almonds to create a star.
Bake about 10 minutes or so- edges will be a light golden brown color.

I use this recipe when I do not have a lot of time but would like to have something delicious for guests. I usually serve these with my special Vanilla Rooibos Tea ( but that's for another post).


*This makes about 2 dozen cookies.

Tostadas: Lentil & Veggies

Ingredients

1 3/4 c. water
   3/4 c. dry red lentils- easy to use- no pre-soak needed. Just rinse and drain.
   1/2    medium onion- chopped
1          clove garlic, minced
4          tostada shells
            Spices: Cilantro, Salt, Ground Cumin, Ground Black Pepper, Garlic Powder
            Fresh Vegetables: any preference
            Shredded Monterey-Jack or Cheddar Cheese                  

The basic concept of this dish is a lentil-based tostada topped with vegetables. It really molds itself to your tastes and your kitchen.

In a medium sauce pan, stir together lentils, water, onion, garlic, and spices. Keep in mind that lentils are bland by nature, and really absorb flavor- so over-do the spices for a really rounded flavor.
Heat to boiling, then reduce heat. Simmer for about 15 minutes until lentils are tender and most of the liquid is absorbed. Lightly mash the lentils with a fork.

Toast tostada shells briefly to avoid sogginess. Spread lentil mixture on tostada and top with vegetables and cheese. Broil tostadas on high for about 2-3 minutes or until cheese is melted. Sprinkle with cilantro.

Today, I made this with broccoli, cauliflower and carrot because in a buddhist kitchen we use what we have. Zucchini, squash, pepper, onion, tomato-virtually anything will taste great! I also served with sour cream and a mango salsa on the side.

Spices:
I season to smell- but heavier on the cumin and cilantro, light on the pepper. I prefer Pink Himalayan Sea Salt- freshly ground.

This meal is an example of a delicious, flavorful dish that is brilliantly simplistic in nature.

Flaky Biscuits: Tassajara

 Ingredients:

1 c. unbleached white flour     

1 c. whole wheat flour

3 tsp. baking powder

½ tsp. salt

½ c. butter

2 large eggs

1/3 c. milk

Process: 

Preheat oven to 450 degrees.

Combine flours, baking powder, and salt.

Cut butter into dry ingredients by rubbing gently between hands until pea-sized pieces form.

Make a well into the center and add the eggs and milk.

Beat the eggs and milk with a fork until smooth, then continue stirring with the fork gradually incorporating the flour until it is all moistened.

On a floured board, knead the dough just enough to bring it together.

Roll the dough into a rectangle ½ inch thick. Fold in thirds. Turn the dough a quarter turn ,and repeat rolling and folding. Repeat once more. This makes a flakier biscuit.

Roll out the dough again to a ½ inch thickness. Cut into rounds with a floured glass. Place on an ungreased sheet and bake at 450 for 8-10 minutes until the bottoms are browned lightly and the tops are slightly golden. They will be dry if over-baked.

* This recipe came from the Tassajara Bread Book.  It makes 12-16 biscuits.      

Welcome to my kitchen

As I began studying zen buddhism , I have rediscovered the brilliant simplicity that exists . The kitchen is  my place where there is no noise - just a blank canvas of a countertop and a room begging to be filled with an aroma that greets those at the door of my home .

The intent of this blog is to create a space for cost-effective, time-effective, real life recipes with ingredients you can find at a typical grocery store. I have been approached many times this summer by friends looking to add a few more veggies and less meat to their diet. Being a vegetarian does not have to be boring- so have fun experimenting and enjoying the zen of cooking!

I stumbled upon a film by Edward Espe Brown entitled- How to Cook Your Life . Edward is a zen priest that has introduced the world of bread-making to me . I began this journey exploring The Tassajara Bread Book and it has grown into a whole new love . I would like to share my journey with you . 

Recipes do not belong to anyone- given to me , I give them to you . Recipes are only a guide , a skeleton framework, to be fleshed out according to your nature and desire . Your life , your love , will bring these recipes into full creation . This cannot be taught . You already know .  *Words of Edward Espe Brown

So: cook, love, feel, create

Namaste, 
Michelle