Posts Tagged ‘dharmacuisine’

Berry Delight Cake

Posted on: July 1st, 2020 by rachana

We like to treat our guests to delicious desserts. These are of course also healthy and very tasty. What a delight! Find here the recipe of our Berry Delight Cake.

 

Ingredients (for 8 good size slices or 12 smaller ones)

 

Base:

-115 g almonds

-25 g sunflower seeds

-180 g fresh dates, pitted

-15 ml coconut oil

-pinch of salt

 

Filling:

-125 g cashew nuts, soaked for a couple of hours

-50 ml coconut oil

-75 g honey or maple syrup

-1/2 lemon, zest and juice

 

Topping:

-50 g frozen raspberries

-50 g frozen strawberries

-50 g frozen blueberries

 

Instructions

 

To make the base:

place almonds and sunflower seeds in a food processor and run it for 1 minute or 2. Add dates, coconut oil and salt and process until it all comes together.

Evenly spread the base over the bottom of a cake tin (the best is to use a non-stick tin with removable bottom. If you don’t have one, use any tin available and line it with baking paper; this will help removing the cake from it afterwards).

Keep base in the fridge while you make the filling.

 

To make the filling:

place coconut oil and honey or maple syrup in a small saucepan and warm over low heat until they become liquid; stir to combine.

Drain cashews and place in a food processor. Add lemon juice, zest and the oil and honey/maple syrup mixture. Run the processor for a few minutes, until you obtain a very smooth mixture without any bits of cashew (it should have a creamy texture).

Remove tin from the fridge. Pour filling over the base of the cake and make it even with a spatula. Freeze for 30 minutes or so (until the filling is set).

 

To make the topping:

take berries out of the freezer some time in advance so that they thaw a little (you can do this before you start making the cake).

Place all berries in a food processor or blender and run till you obtain a smooth puree. Bring cake out of the freezer and pour topping over it, spreading it evenly over the cake with a spatula.

Place cake in the freezer again until the topping is set.

 

Remove the cake from the freezer 20 minutes before serving. The cake should be cold and firm, but not very hard.

If you want to decorate it, you can sprinkle some lemon zest over it just before serving. You can also add some fresh berries.

 

Enjoy!

With love from Satori Kitchen

Red Lentils Dhal

Posted on: January 17th, 2020 by rachana

Dhal (or Dal) is a tasty Indian stew made from lentils. We love to use red lentils as they are an excellent and healthy source of protein. So cozy to warm up from the inside with a bowl of our Red Lentils Dhal during a cold Norwegian winter.

Ingredients (serves 4):

320 gr red lentils

1 red onion

10 g fresh ginger (about 2 cm piece)

fresh coriander

110 gr canned tomatoes

2 bay leaves

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds grounded

14 ml olive oil

 

Instructions:

Cook the lentils.

Splatter the mustard seeds in oil.

Add bay leaves and cumin seeds until they smell good.

Add onion and saute until soft and glazed.

Add ginger and ground coriander.

Then add the tomatoes and cook until the oil comes up.

Add the cooked red* lentils and taste with chili powder and salt.

Serve with fresh coriander.

 

Enjoy & stay warm!

 


*red lentils are more orange in colour and when cooked almost yellow.

Vegetarian Bolognese

Posted on: November 1st, 2019 by anurati2

Spaghetti bolognese is a true Italian classic, and this one is without meat 🙂

4 servings:

Spaghetti:
360 g

Tomato Sauce:

160 g onion, chopped
50 g celery, chopped small
160 g fresh tomatoes, chopped
320 g canned tomatoes
16 g garlic, minced or processed small
100 g carrots, processed very very small (like minced meat)
200 g aroma mushrooms, processed very very small (like minced meat)
100 g minced soya protein
olive oil, salt and black pepper
basil, oregano, thyme, bay leaves
soy sauce (to marinate the minced soya)
Parmesan (to sprinkle on top or to mix in the pasta, or both)

How to make it:

Pour boiling water and some soy sauce over the minced soya; mix it well and let it sit.

In the meantime, start to make a tomato sauce: saute the onion; add the celery and saute a bit more. Add the tomatoes; season with salt, pepper, any herbs you want to use (basil, oregano, etc) and let it simmer for some time. If you find it too acid, add a little bit of sugar.

Fry/wok the carrots well, until they lose their sweet taste. Add salt and garlic to them when they are almost ready (so that the garlic doesn’t burn) and then add them to the tomato sauce.

Fry/wok the mushrooms (adding salt at the end) and add them to the tomato sauce.

Let the sauce cook with the carrots and the mushrooms for some time, so that the flavors mix.

When the sauce is ready, squeeze all the liquid from the minced soya with your hands (or put it through a sieve and press it down).

You can add the minced soya to the tomato sauce and then mix this with the pasta. Or you can mix the soya with the pasta and then pour some sauce on top.

Sprinkle with Parmesan. You can also mix the cheese in with the pasta.

+ we also decorated with oregano from our garden.

Enjoy!!!

 

 

 

Carrot Oat Bake

Posted on: September 27th, 2019 by anurati2

When carrots meet crunchy nuts…bliss is almost certain…


This is what you need:

Dry Ingredients:
200 g rolled oats
1 tsp baking powder
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp vanilla extract
½ tsp sea salt
1-2 tbsp liquid honey
200 g grated carrot
a handful of raisins

Wet Ingredients:
2 organic eggs
500 ml oat milk or other plant milk

Crunchy top layer:
4 tbsp maple syrup or honey
2 tbsp coconut oil, at
room temperature 
150 g walnuts, pecans 
or almonds, or a 
mix of these 
80 g sunflower seeds or pumpkin seeds

 


Let’s start:
• Preheat the oven to 180°C. 
• Grease a 20 x 25 cm baking dish with coconut oil. 
• Combine all the dry ingredients in a bowl plus the grated carrots and raisins. Mix lightly.
• In a separate bowl, beat the eggs, add the milk and whisk to combine. Add this to the dry ingredients and mix it all together. Pour into the baking dish and spread out evenly using a spatula.
• In a small bowl, mix the nuts, seeds, sweetener and coconut oil, so the nuts and seeds are coated in the liquid. Sprinkle over the oat mixture and put to bake for 25-30 minutes.


Tip: 
Serve in bowls – a little sweetened cream cheese is a nice addition, but it tastes great on its own too.


This recipe is from our breakfast cook book “Wake Up – Fresh Morning Recipes”
…but this bake can also be served later in the day 😉 

Want the book? Buy it next time you come to Dharma Mountain. Or send us a mail and we can send it to you in the post.

 


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Khao Soi Soup

Posted on: May 17th, 2019 by rachana

This soup is from the Chiang Mai area, north in Thailand. It is so delicious that it quickly became a favorite of mine when I visited Chiang Mai.


We prefer, however, to serve the soup with rice noodles instead of deepfried ones. Many friends and guests in our retreats and groups now really love this taste of Thailand.

 

 

 

Ingredients (serves 4):

1-2 tbsp roasted sesame oil

2-3 tbsp Red Curry paste

150 g cashew nuts

400 g green squash

170 g carrots

400 g champignons

1 tbsp tomato puree

400 ml coconut milk

1 tsp curry powder

2-3 tbsp tamari or soya sauce

2 tsp brown sugar

160 g rice noodles

50 g bean sprouts

a handful fresh coriander

4 stems spring onion

2 limes

 

Instructions:

Heat up the sesame oil in a pan and add the red curry paste. Stir for a minute or two until the fragrance from the curry paste comes out. Add then tomatopuree and stir again to mix it together. Add curry powder, brown sugar and coconut milk. Mix it all together and let it come to a boil, then let it simmer on low heat for 20 minutes.

Cook the rice noodles according to the instructions on the package.

Cut squash in half-moon pieces, a little on the thick side. Carrots you can cut the same way or in sticks. Mushrooms you can divide in 4. For the easy version you can simply add the vegetables straight to the soup and cook them there. Or you can steam the carrots separately – fry the mushrooms with some salt and pepper – and then add these vegetables 5 minutes before serving – just so they get heated through again.
The squash you add straight in the soup.
Chop fine the spring onions and the coriander – keep them ready for serving.

Add tamari/soya sauce and taste. Adjust with salt/sour/sweet to your liking. Then you add the bean sprouts.

Find a nice, big bowl – add a handful of rice noodles and ladle the soup on top. Sprinkle with spring onion and fresh coriander, and a piece of lime. Bon Appétit!

    With love from Satori kitchen!

 

 

Recipe by Modini

 

 

 

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