Sesshin Recipes
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Cold Brown Rice Salad
This recipe is ideal in the summer months when fresh summer vegetables are
readily available and you do not want to heat up the kitchen with a lot of
cooking
1. Start rice cooking
2. Mix up marinade (see recipe below)
3. Chop vegetables (small pieces)
4. When rice is done cooking:
4.1. add marinade
4.2. add vegetables that need the warmth of the hot rice to cook slightly
5. Just before serving, mix in the chopped almonds, remaining chopped
vegetables, and baked tofu
6. Season (or not) with cumin, basil, or oregano
7. Serve at room temperature
If you are purchasing vegetables, get a nice mix of summer vegetables.
Broccoli
Carrots
Celery
Cucumbers
Green and/or Red Peppers
Green onions
Tomatoes
Cauliflower (add to hot rice)
Zucchini (add to hot rice)
Other
1/2 Cup chopped almonds
baked tofu
Balsamic Vinaigrette Marinade
1/4 Cup vegetable broth
1/4 Cup olive oil
6 Tbsp balsamic vinegar
2 Tbsp lemon juice
1/8 teasp salt
1/4 teasp pepper
Combine ingredients in a glass jar, cover , and shake well
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Corn Blueberry Salad
| 6 ears fresh sweet corn, husked 1 cup fresh blueberries 1 small cucumber, sliced ¼ cup finely chopped red onion ¼ cup chopped fresh cilantro *½ jalapeno pepper, seeded and finely chopped |
2 Tbsp. lime juice 2 Tbsp. olive oil 1 Tbsp. honey ½ tsp. ground cumin ½ tsp. salt
|
Cook corn in boiling water 3 minutes until tender. When COOL enough to handle, cut corn from cobs.
2. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
3. For dressing, combine lime juice, oil, honey, cumin and ½ tsp salt in a SCREW TOP JAR. Shake well to combine. Add to salad, toss.
4. Cover and refrigerate overnight (or at least a few hours.)
When processing jalapeno wear rubber gloves as the pepper can burn your skin.
Serves 6-8 people for a potluck. Each serving is 152 cal., 6 g. fat, 0 cholesterol.
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REVA’S
SPINACH-RICE CASSEROLE
(MOOSEWOOD COOKBOOK)
4-6 Servings 1 ¼ hours to prepare including baking
Cook Rice before you begin (Scant 2 cups raw, brown rice) cooked in 3 cups of water yields 4 cups cooked
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2 lbs. raw chopped spinach 1 cup chopped onion 2 cloves minced garlic 3 Tbs. butter 4 beaten eggs 1 cup milk 1 ½ cups grated cheddar |
¼ cup chopped parsley 2 Tbs. tamari ½ tsp. salt a few dashes each nutmeg, cayenne ¼ cup sunflower seeds paprika |
Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes.
Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle sunflower seeds and paprika on top.
Bake covered, 35 minutes at 350 degrees.
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Sunburst Salad
9 cups cooked barley
3 oranges, cut in half crosswise, with segments removed. Squeeze juice onto grain.
3 zucchini
3 yellow summer squash
2 red peppers
10 scallions, sliced, whites only
6 Tbsp. chopped fresh parsley
1 - 1.5 cup dried fruit, such as apricots, dates or peaches, soaked in hot water to soften, then sliced
¾ - 1 cup of roasted, salted soy nuts
Combine the barley, orange, vegetables, parsley, dried fruit and nuts.
2. Combine the remaining ingredients in a jar or container; shake vigorously.
3. Allow the salad to mellow and chill for an hour before serving.
Serves 12-15