Dharma Feast Cookbook (27 page)

1 small-medium cauliflower (approximately 2–3 cups of florets)

3 medium red potatoes, peeled, cubed, and boiled

3 tablespoons safflower oil

1 teaspoon cumin seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon turmeric

¼ teaspoon cayenne pepper

Salt

Black pepper

¼–½ teaspoon ground cloves

or ground roasted cumin to

taste

Soak the cauliflower florets in a bowl of water for approximately 30 minutes while peeling, cubing, and cooking the potatoes. Drain.

Put oil in a large frying pan or wok over medium heat and add cumin seeds once the oil is hot. When seeds begin to sizzle, put in cauliflower. Fry cauliflower and let it brown in spots. Cover, turn heat down to low, and let it simmer until cauliflower is just done but still crunchy.

Put in potatoes, ground cumin, coriander, turmeric, cayenne pepper, salt, a dash of black pepper, and ground clove or ground roast cumin to taste. Stir in spices so that the dish takes on a gold color and the spices coat the vegetables. Continue to cook and stir gently until potatoes are heated through and flavors combine.

Note
–When doubling, tripling, etc., this recipe, be conservative with the amount of spices used or they will dominate the flavor. Add only a third more if doubling or even tripling the ingredients and then adjust the spices later if needed. Turmeric is added mostly for color and usually doesn’t have to be increased.

10 medium Yukon gold (or fingerling or small red, when in season) potatoes

3–4 tablespoons olive oil

2 teaspoons (or more) dried rosemary

Salt to taste

Preheat oven to 400°F.

Wash and dry potatoes. Cut in half lengthwise. Cut each half into 4 quarters lengthwise.

Toss potatoes in olive oil, put on baking sheet. Sprinkle with rosemary and salt.

Bake in oven for 1 hour, turning every 20 minutes. For crispier potatoes, bake longer.

1½ pounds small new potatoes

1 small bunch of asparagus, cut diagonally into 1-inch pieces

1 (13 ounce) can artichoke hearts, drained and quartered

1 small green bell pepper, diced

1 small red bell pepper, diced

½ small red onion, diced

3 ounces sliced pitted black olives

1 cup grape tomatoes

¼ cup chopped flat-leaf parsley

Sea salt and pepper to taste

Put potatoes in large pan and cover with water. Add salt to taste. Cook over medium heat for 15–20 minutes, until tender. Drain.

While potatoes cook, make vinaigrette dressing. Combine vinegar, garlic, mustard, salt, and pepper. Whisk in oil.

Carefully cut hot potatoes into bite-sized pieces and place in a large bowl. Add raw asparagus and gently mix. Let the asparagus get lightly steamed next to the hot potatoes. Pour vinaigrette over potatoes and asparagus.

Add artichoke hearts, peppers, onion, black olives, tomatoes, and parsley to potato mixture. Gently mix well. Add salt and pepper, if needed. Mix again.

Cover and chill for at least 4 hours, stirring occasionally.

Note
–For Stage 3, omit artichoke hearts (or use fresh) and black olives.

D
RESSING

¼ cup apple cider vinegar

1 clove garlic, pressed

2 teaspoons Dijon mustard

1 teaspoon sea salt

½ teaspoon black pepper

½ cup olive oil

4½ pounds new potatoes

½ cup chopped flat-leaf parsley

½ cup thinly sliced green onion

3 large cloves garlic, minced

1 teaspoon sea salt or more to taste

½ teaspoon dry mustard

2 teaspoons agave syrup or honey

8 ounces olive oil

4 ounces tarragon vinegar

2 ½ cups cherry tomatoes, cut in half

Flat-leaf parsley for garnish

Boil potatoes in salted water. When tender, cut into bite-sized pieces. Sprinkle parsley and green onions over potatoes.

Combine garlic, salt, mustard, agave or honey, olive oil, and vinegar. Pour over potatoes. Stir well. Cover and let rest for at least 4 hours, stirring every hour.

Garnish with cherry tomatoes and fresh parsley, if desired.

Serve at room temperature. Refrigerate leftovers.

Note
–All stages of this diet have gradients. If you are easing into Stage 3 this recipe is appropriate for occasional use. If you are eating a pure Stage 3 diet, omit the agave syrup or honey, and substitute apple cider vinegar and fresh tarragon (to taste) for the tarragon vinegar.

4 bunches of fresh spinach

1 tablespoon organic butter

2 medium cloves garlic, minced

Sea salt

Black pepper

Add ¼ inch water to a skillet. Bring to a boil. Add spinach, reduce heat to simmer, and cover. Steam until spinach is tender, adding water if necessary to keep spinach from burning.

While spinach is cooking, melt butter in a pot. Add salt and pepper, stir. Add garlic, sauté for 1 minute. When spinach is drained, add to butter mixture and stir. Serve hot.