We asked members of New Dharma to share their favorite delicious “stay at home” recipes. Here are a few from the New Dharma sangha. We will continue to post additional recipes when they come in. If you have any recipes of your own, please email them to firstname.lastname@example.org.
(Courtesy of Yasmin Rieger)
Serves approximately 6 to 8
1 medium onion, diced
1 shallot, diced
1 green pepper, diced
1 cups diced carrots
2 cups petite diced tomatoes (canned)
4 cups vegetable broth
3 cans of any combination of black beans, pinto beans, kidney beans, navy beans, Great Northern beans, or black lentils (drained and rinsed)
1 bag vegetarian burger crumbles (optional)
2 cups Libby’s pureed pumpkin
1 Tbsp. chili powder (scant)
1 Tbsp. smoked paprika (scant)
1 Tbsp. cumin
1 tsp. salt
Sharp cheddar cheese, grated
Fry onion, shallot, green pepper, and carrots in olive oil until almost soft. Add all remaining ingredients and bring to a boil. Reduce heat and simmer until veggies are soft, about 20 to 30 minutes. Adjust seasonings to taste. Serve with cheddar cheese and sour cream.
Sardine & Celery Salad
(Courtesy of Anita Soos)
2-3 stalks celery, finely sliced with the leaves
1 scallion, shallot or red onion
Whole leaf parsley
Lemon or lime juice
Apple cider vinegar or sherry vinegar
Pinch of salt
Fresh ground pepper
1 grated garlic clove
1 can sardines
Flaky sea salt
Chili powder (optional)
Hard boiled egg (optional)
Thinly slice a celery stalk or two and a scallion or half a small shallot or a small red onion. Place celery and onions in a bowl with chopped parsley leaves. Toss celery with lemon or lime juice and a mild cider vinegar or sherry vinegar. Add a pinch of salt, grated garlic clove, and fresh ground pepper. Let marinate for a few minutes.
Drizzle the sardines with olive oil. Add the celery salad to a plate and place the sardines on top. Peel boiled egg, cut in half, and place near the fish. Sprinkle salad with chili powder.
Egg White & Sautéed Vegetable Omelette
(Courtesy of Natalie Jones)
8 egg whites
1/4 tsp. salt
3 tablespoons butter or ghee
1 spring onion finely chopped
8 oz carrots, peeled and cut into thin strips
1 cup water
1 tablespoon finely chopped thyme
1 tablespoon finely chopped marjoram
2 tablespoons olive oil
1 pound asparagus cut into pieces
Fava beans (if available)
1 tablespoon chopped parsley
1 tablespoon parmesan cheese
Beat the egg whites and 1/4 teaspoon salt in a bowl until stiff. Melt 1 tablespoon butter in a frying pan and pour in egg whites. Cook until set. Turn out egg onto cutting board and cut into strips.
Sauté the onion in remaining butter or ghee until lightly browned. Add carrots and stir fry for 2-3 minutes. Season with salt. Pour in water and simmer until tender for about 8-10 minutes.
Stir fry thyme and marjoram in the oil in another frying pan for 1-2 minutes. Add asparagus and fava beans and stir fry until tender for about 5-7 minutes. Add carrots and parsley. Stir fry 1 minute. Add omelette strips and sprinkle with parmesan. Serve hot.
Berry Grilled Cheese Sandwich
(Courtesy of Elaine Hughes)
Butter or ghee
Two slices of bread
Mayonaise or Vegenaise
Your favorite cheese
Cranberry sauce or Bon Maman cherry preserves
Spread a generous amount of butter or ghee on outside of bread slices. Spread a mix of sharp mustard and Vegenaise (or Mayo) on the inside of bread slices. Place cheese slices on the. inside and spread the cranberry sauce or preserves over the cheese. Close up sandwich and Add grill bread until golden brown on both sides.
Broccoli Rice Bowl
(Courtesy of Nicole von Bauer)
1 cup Sushi Rice (or any rice)
1 head of broccoli
1 bunch kale
1 clove garlic
Coconut Aminos (tamari or soy sauce is fine)
Cook rice on stovetop or rice cooker, according to directions. Steam broccoli for 5 minutes to make tender. Heat frying pan to medium heat with oil. Add minced garlic, cook for 2-4 minutes until golden brown. Add kale and coconut aminos, salt, and pepper and sauté for 5-7 minutes. Add broccoli in the last few minutes and sauté all together. Layer bowl with rice, then kale and broccoli. Top with sesame seeds and green onion, extra coconut aminos is a nice touch as well.
(Courtesy of Elaine Hughes)
4 Tbsp. olive oil
2 cups chopped yellow onion
2 cloves crushed garlic
2 cups peeled & chopped yams or sweet potatoes
½ cup chopped celery
1 cup chopped fresh Roma tomatoes (or substitute 1 can of tomatoes)
¾ cup chopped sweet bell pepper
1½ cups cooked garbanzos (chickpeas)*
3 cups veggie stock or water (if just water, add a veggie bouillon cube)
1 tsp. basil; 2 bay leaves; 2 tsp. paprika; 2 tsp. turmeric (to taste)
A couple of dashes of cinnamon (to taste)
1 Tbsp. tamari (to taste)
¼ fresh lime (to taste)
In large pot, sauté onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add stock or water and seasonings. Cover and simmer for fifteen minutes. Add remaining vegetables and garbanzos. Simmer another 10 minutes or so until all the vegetables are as tender as you like them. Squeeze juice from the lime into soup.
Serve with cornbread or a crusty sour dough or harvest bread.
Optional: For an even heartier meal, add small bag of frozen peas, corn, or cut green beans.
*To avoid cooking garbanzos first: If using canned, rinse well in cold water in a strainer; add to soup and let simmer longer. If using dry, soak in jar of water overnight in fridge. Rinse well and add to soup. To simmer longer, add approximately 1 cup of water and gradually adjust tamari, lime juice, turmeric, and cinnamon a little bit at a time to taste.