Read Feeding the Hungry Ghost Online
Authors: Ellen Kanner
Feeding the Hungry Ghost (34 page)
bok choy, in West Indian mango madness,
114–15
breads
breaking,
213
flatbread from a starter,
213–15
matzo, DIY,
73–76
no-knead whole wheat oatmeal,
182–83
zucchini,
81–82
broccoli
with lemon and mint,
145–46
vegetable donburi,
149–50
broth, vegetable.
See
stone soup
Buddha’s delight,
152
business plan, implementing,
17–19
C
cabbage
hungry ghost mood modifier,
152–53
napa, in West Indian mango madness,
114–15
veggie bhaji,
197–98
cakes
seed,
5–6
vegan chocolate,
136
callaloo,
10
Haitian soupe joumou,
12–13
West Indian mango madness,
114–15
calories, from beverages,
32
cane sugar
about,
5n
flatbread from a starter,
214–15
seed cake,
5–6
ahimsa chai,
195–96
multifaith sweetness and light sugarplums,
193–94
carrot(s)
deep, basic comfort lentil soup,
41–43
Haitian soupe joumou,
12–13
hungry ghost mood modifier,
152–53
Kamut for Mother Earth,
90–91
salad, Moroccan,
107–8
unconventional but seductive veggie paella,
45–46
vegetable couscous with preserved lemon and olives,
212–13
vegetable donburi,
149–50
veggie bhaji,
197–98
cashews, in West Indian mango madness,
114–15
Catholic Church,
162
Celts,
174
chai,
194–95
ahimsa,
195–96
chard, Swiss
farrotto with greens, pine nuts, and currants,
92–94
Kamut for Mother Earth,
90–91
cheese, limburger,
28
chia seeds,
4
seed cake,
5–6
chickpea flour
about,
62n
farinata,
62–63
West Indian mango madness,
114–15
chickpeas
harira,
127–28
ten-minute pasta with zucchini, tomatoes, and,
139–44
vegetable couscous with preserved lemon and olives,
212–13
chili(es)
essential,
132
-lime vinaigrette,
102–3
red, in unconventional but seductive veggie paella,
45–46
See also
jalapeño chilies
chips, kale,
146–47
chocolate,
135
cake, vegan,
136
Christmas,
7
,
165–66
,
186
,
191
,
198–99
cilantro
harira,
127–28
Judeo-Christian biblical barley and herb salad,
69–71
red lentil soup with Indian spices,
176–78
roasted beet salad with chili-lime vinaigrette,
102–3
vegetable couscous with preserved lemon and olives,
212–13
veggie bhaji,
197–98
West Indian mango madness,
114–15
cinnamon,
132–33
ahimsa chai,
195–96
cloves, in ahimsa chai,
195–96
coffee drinks,
32
cole slaw,
106–7
collard greens
Haitian soupe joumou,
12–13
hopping john,
16–17
community-supported agriculture (CSA),
97
compassion,
23–24
condiments,
131
cookies
almond,
168–69
orange blossom,
170
wedding,
58
cooking
as meditation,
14
for others,
xix
,
34–39
,
40–42
,
43–44
,
65–66
,
209–10
,
215
coriander,
133
I Corinthians, Book of,
68
cortisol,
181–82
couscous, vegetable, with preserved lemon and olives,
210–13
cranberries, Thanksgiving kale with fennel, walnuts and,
180–81
cremains, spreading,
167–68
crop failure,
117
CSA gumbo z’herbes,
98–100
cumin,
133
currants, farrotto with greens, pine nuts, and,
92–94
D
Daft Days,
198–99
dana
(generosity),
66
dates
multifaith sweetness and light sugarplums,
193–94
rice in the Sahara,
122–23
death,
170–76
deep, basic comfort lentil soup,
41–43
De la Mare, Walter,
23
De re coquinaria,
191
dessert, cultural background of,
191–92
dill
Kamut for Mother Earth,
90–91
Turkish millet and greens for Marcella,
29–30
dittany of Crete,
36
Diwali (Hindu festival of lights),
188–90
,
197
DIY matzo,
75–76
donburi,
148
vegetable,
149–50
down and dirty rice,
55–56
E
eating
compassionate,
23–24
healthier,
xv–xvi
mindful,
xix
seasonal,
101–2
slow,
88–89
terror,
139
See also
food
edamame, in down and dirty rice,
55–56
eggplant, in down and dirty rice,
55–56
Egyptian cuisine,
76
Emerson, Ralph Waldo,
205
energy drinks,
32
epazote
about,
163
pumpkin, poblano, and spinach tacos,
163–64
escarole, in Tuscan white beans and winter greens soup,
184–85
Ethiopia, hand-feeding custom in,
xix
Existential Stew Theory,
94–95
F
faith,
8–9
,
13–14
,
19–22
,
66–69
,
71–74
,
213
fall recipes.
See
recipes, autumn
family dinners,
57–62
farinata,
62–63
farro,
91–92
farrotto with greens, pine nuts, and currants,
92–94
farrotto with greens, pine nuts, and currants,
92–94
fasting,
119–22
fava beans,
76
preparing,
77–78
favism,
77
fences,
95
fennel
salad, pink grapefruit and,
38–40
summer tomato salad with za’atar,
118–19
Thanksgiving kale with fennel, cranberries, and walnuts,
180–81
unconventional but seductive veggie paella,
45–46
Fête des Lumières,
187–88
Fez (Morocco),
121–22
fish, gefilte,
71–72
flatbread from a starter,
213–15
flaxseeds,
4
seed cake,
5–6
whole grain pancakes,
24–25
zucchini bread,
81–82
food
funeral,
174–76
gratitude for,
207–8
human relationship with,
xv–xxi
,
48–50
processed,
191
spirituality and,
189–90
sweet,
191–92
waste,
86–88
See also
cooking; eating
food diaries,
31
food habits, bad,
48–50
food labels, reading,
18
Food of Morocco, The
(Wolfert),
210
Fourth of July,
106
France
author’s anniversary trip to,
199–201
,
203–6
paradoxical food relationship in,
xvi