Braised Celery

Braised Celery
by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves)
1/2 cup of vegetable stock
1 tbsp sesame (or other) oil
Sea salt and black pepper to taste
Optional seasonings (e.g., nutmeg, smoked paprika)

Directions

1. Cut celery into 1-inch slices on the diagonal.
2. Heat oil in a large skillet over medium heat. Add celery and seasonings. Cook until celery starts to become tender.
3. Add broth, reduce heat to low, cover, and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to reduce and celery to caramelize a bit.
4. Garnish with chopped leaves and serve immediately.

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Scrambled Tofu

by Sister Khai Nghiem
makes 4 servings

Ingredients

One 16-ounce block of firm tofu
250 ml unsweetened soy milk
Onion and green onion/coriander, chopped
Salt and pepper to taste

Directions

1. Rinse the tofu thoroughly. In a bowl, use a fork to mash the tofu into a paste. Add salt and pepper to taste. Add soy milk to cover the tofu paste.
2. Heat oil in a pan. Stir fry the onion until fragrant and golden.
3. Add the seasoned tofu and soy milk paste. Gently stir the liquid until it thickens, about 5-7 minutes. Add chopped green onion or coriander.
4. Turn off the heat. Serve the tofu on a plate with some cracked black pepper.
5. Serve with toast.

Scrambled tofu recipe translated into English by Trac Le.

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Fried Tofu with Nutritional Yeast

by Sister Boi Nghiem
makes 5 servings

Ingredients

1 box of firm tofu
5 tsp nutritional yeast (crush it with mortar and pestle into powder)
2/3 tsp salt
1/4 tsp sugar

Directions

1. Cut tofu as square or triangle shapes, put them into a bowl, then add sugar and 1/2 tsp salt, shake well and let sit for 15 minutes.
2. Mix crushed nutritional yeast and 1/4 tsp salt together.
3. Fry on low heat so tofu turns yellow and stays soft, put them on a tray, sprinkle the nutritional yeast all over them, shake well. Let sit for 5 minutes before serving.
4. Serve with rice.

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Vegetarian Chili

by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

1 tbsp olive oil
1 onion, chopped
2-3 celery stalks, diced
1 red pepper, deseeded and chopped
1 cup frozen or fresh corn (optional)
1-2 garlic cloves, crushed
24 oz can crushed tomatoes
15 oz can black beans, rinsed
15 oz can red beans, rinsed
1/2 c dried green lentils
1-2 chipotles
Seasonings of choice (e.g., paprika or smoked paprika, chili powder, cumin, smoked sea salt)
Sea salt & black pepper

Directions

Note: Chili can also be prepared in a slow cooker.

1. Rinse lentils and simmer in plenty of water until tender, about 45 minutes. Drain and set aside.
2. Heat oil in stockpot. Saute onion, celery, and red pepper until tender. Add garlic and chipotles and cook for 1-2 minutes.
3. Add rest of ingredients (including lentils) and more liquid if needed. Season to taste. Simmer for 20-30 minutes.
4. Discard chipotles before serving. Serve over tortilla chips, quinoa, long-grain rice, or pasta.

 

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Raw Lemon Cookies

by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

1 cup cashews, soaked for 4 hours
Zest of 1 lemon
1/2 cup lemon juice (from about 2 lemons)
1 cup dry shredded coconut
1/4 cup agave nectar

Directions

1. Process cashews in food processor until they are pasty in consistency.
2. Mix in all other ingredients.
3. Place dough in 1 tbsp dollops on a dehydrator sheet.
4. Dehydrate for approximately 12 hours at 105°F (could also dehydrate at 115°F for 8-10 hours).

 

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Gluten-Free Lemon Poppyseed Muffins

Southern Dharma Retreat Center

Ingredients

1 1/4 cup almond milk
3/4 cup cornmeal
1 cup gluten-free all-purpose flour
1/2 cup sugar (or sweetener of choice)
1 1/2 tsp xantham gum
1 tbsp baking powder
1/2 tsp salt
1 tbsp poppyseeds
1 egg replacer
1/4 cup oil
1/4 cup soy yogurt
1 tsp vanilla
2 tbsp grated lemon zest (from about 2 large lemons)

Directions

1. Bring milk to boil. Add cornmeal, stirring, remove from heat and let sit.
2. Preheat oven to 400 degF. Grease muffin tins.
3. Combine remaining dry ingredients.
4. Add egg, oil, and yogurt to cornmeal mixture. Whisk in vanilla and lemon zest.
4. Add cornmeal mixture to dry ingredients, stirring with a fork until just blended. Do not overmix.
5. Fill muffin cups about 3/4 full. Bake for 20-15 minutes.

 

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Raw Vegan Chocolate

by Khanh Doan

Ingredients

1/2 cup cacao butter
1/2 cup coconut oil
1/2 cup organic cacao powder
1/4 – 1/2 cup maple syrup or any sweetener of your choice (if you prefer sweet
chocolate)

Directions

1. Melt the cacao butter and coconut oil in a heatproof bowl. Place the cup or
bowl in a shallow pan containing a small amount of hot (almost boiling)
water. Stir the oil and butter occasionally until they’re completely melted.
2. Stir in the cacao powder with a whisk or fork until the mixture is smooth and
without lumps. Allow the process of stirring in the powder to become a
meditative process and perhaps align your breath with your stirring
movements.
3. If you choose to sweeten your chocolate, pour the maple syrup/sweetener into
the mix and stir well. Feel free to add vanilla, mint essence, or other
flavorings to your creation of love.
4. Pour the melted chocolate into a pan lined with waxed paper or into an ice
cube tray. You may choose to add nuts or dried fruits to the chocolate.
Refrigerate the chocolate for 30 minutes or store it in the freezer for 30
minutes.
5. Once the chocolate has cooled and hardened, remove from the refrigerator and
break into small pieces for storage or to immediately enjoy! As this is raw
chocolate, be aware that it will likely melt quickly, so be certain to store it in
the refrigerator.

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Vietnamese Tofu Balls (Xíu Mại Chay)

by Tâm Hiền

Ingredients

2-14 oz firm organic tofu, cubed in large pieces
4 oz mock chicken or ham, broken into small pieces
2 tbsp cornstarch
3 slices bread, crusts discarded and broken into very small pieces
2 cups leek, chopped
3 large fresh tomatoes, cubed
4 tbsp ketchup
2 tbsp mushroom seasoning
2 tsp soy sauce
1 tsp ground nutmeg
1 tsp sesame oil
1 cup jicama or water chestnut, chopped fine
2 tbsp wood ear mushrooms, soaked, cleaned, and chopped fine
3 tbsp shiitake mushrooms, soaked, cleaned, and chopped fine
3 whole green cabbage leaves
Chopped green onion and cilantro
1 tsp cooking oil
Water
Salt and black pepper

Directions

1. In saucepan, boil tofu for 5 minutes. Drain and cool until room temperature.
2. Using a mortar and pestle (or food processor), crush cooked tofu and mock meat until it reaches a chewy texture. Place mixture in medium mixing bowl.
3. Add corn starch, bread, leek, ketchup, soy sauce, mushroom seasoning, nutmeg, black pepper, sesame oil, jicama, and mushrooms to bowl. Mix well.
4. Using a medium ice cream scoop, scoop mixture into your palm and roll into a firm ball. Set aside.
5. Place steamer in stockpot with a small amount of water and bring to a boil. Place cabbage leaves in steamer and set balls on top of them. Steam for 7 minutes.
6. For the sauce, heat cooking oil in skillet pan. Add leek and tomatoes and mix well. Add ½ cup of water. Cook for 5 minutes.
7. Add steamed tofu balls to sauce and cook for 5 minutes. Season with salt. Garnish with green onion and cilantro.
8. Serve with steamed rice or make a sandwich with baguette, cucumber, carrot, and daikon pickle.

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