Saturday, July 17, 2010


Some photos from a past retreat... more to follow... Enjoy.

Aloo Gobi - Potatoes & Cauliflower

This is a recipe that we use in our Indian themed meals during retreats. The recipe was adapted from the DVD Bend It Like Beckham. It was featured as an extra on the disc where the filmmaker's mother prepared the dish and shared her traditional recipe.

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala

Heat vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chillis (according to taste)
Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover, and leave for as long as possible before serving.

Saturday, July 10, 2010

Basic Pan Fried Tempeh

8 oz tempeh
2-4 Tbsp. soy sauce
4 cloves minced garlic
1 diced onion
2 cups water
2 Tbsp. sunflower oil

Variations: Add sauerkraut, ginger, coriander, curry, or cumin

Pan-fry onion and garlic in oil until translucent, then add cubed or sliced tempeh, soy sauce, and water. Simmer until liquid is evaporated.

Serve on rice, pasta, or salad.

Serves 2-4

Miles’ Apple Crisp

3 cups whole wheat pastry flour
3 cups ground sunflower seeds
¾ cup oil
½ cup sugar
¼ teaspoon salt

Barley Malt

Mix the topping. Pack apples. Drizzle barley malt on apples. Pack topping about ½ inch thick. Bake until it bubbles.

Lemon Rhubarb (or berries) Bundt Cake

1 Tbsp oil or soy butter for pan


2½ cups plus 2 Tbsp (12½ ounces plus ⅝ ounces) flour
2 tsp baking powder
½ sea salt
1 cup (8 ounces) soy butter
1¾cups (12 ounces) sugar
Zest of 1 lemon
3 eggs
½ tsp lemon oil
¾ cup soy milk (mixed with kefir or yogurt if possible)
1 pound rhubarb (or blueberries, cranberries, etc), trimmed and very thinly sliced (3 cups or 12 ounces prepped)

2 cups (8½ ounces) sifted powdered sugar, or more as needed
Juice of 1 lemon
1 Tbsp soy butter

Preheat the oven to 350 F. Oil a 10-cup Bundt pan or 12 small ones. 

To make the cake, sift the 2½ cups flour, the baking powder, and salt together. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 Tbsp flour and fold half the rhubarb into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top. 

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the powdered sugar, lemon juice, and butter together. The mixture should be thick. If it is not, whisk in another Tbsp or two of the sugar. Spread the glaze over the cake as soon as you remove the cake from the pan. 

Storage: Covered with a cake cover, the cake will keep at room temperature for 3 to 4 days. 

Adapted from: 

Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

Friday, July 9, 2010

White Miso / Fresh Herbs Salad Dressing

⅓ cup vinegar (or lemon juice)
2 Tbsp Sweet White Miso
2 cloves garlic, chopped
2 tsp honey (optional)
2-3 Tbsp water
½ cup fresh parsley, basil, chives…
1 cup sesame or light vegetable oil

In blender, mix on high speed all ingredients except oil. Then, with blender on medium speed, slowly add oil. More water can be added if a thinner consistency is desired.

Adapted from South River Miso

Links to Favorite Cookbooks

Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Veganomicon: The Ultimate Vegan Cookbook