Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Beans, Soups & Curries

French Green Lentils & Onion

White Beans - Carrots & Basil

Adzuki Gumbo

Anasazi Chili

Chakra-Warming Curries

Sweet potato Chipotle Soup

Potato Leek Soup

Dal

Thai Yum Soup (with Coconut milk)

Relishes, Sauces & Marinades

Breads

Desserts

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Turning Stones Ranch Home

Soups & Curry

Chakra Warming Curry

1 Tbsp Coconut Oil

1 tsp sesame oil

1 Tbsp garlic, chopped

1 Tbsp ginger, grated

1 Tbsp cumin seeds, freshly ground

1 Tbsp coriander, freshly ground

1 tsp mustard seeds, freshly ground

2 tsp black pepper, freshly ground

1 tsp fennel seeds, freshly ground (***optional, licorice taste)

1 Serrano pepper, finely chopped

1 onion, chopped

1 apple, peeled & chopped

1 - 2 Tbsp Curry powder

Salt & Black Pepper

Grind coriander, mustard seeds, black pepper, sea salt and fennel (optional) and set aside.  In the bottom of a soup pot, sauté ginger, garlic, with the ground cumin, coriander, mustard and pepper lightly in oils to release aromas.  Add equal amounts of apple and onion and continue to sauté until garlic is well toasted. Once the basic sweet, savory, spicy flavors are set you can any variation of vegetables, beans, greens, whatever you have on hand.

Add chopped vegetables of your choice:  carrots, cauliflower, bell pepper, potato, and/or sweet potato, for example.  Season the vegetables with a generous amount of curry powder and continue to sauté until they are lightly browned and well coated with the seasonings. 

1 can coconut milk**

1 Tbsp Tamari - to taste

1 1/2 cup Edename, frozen, out of shell

or 1  1/2 cup cooked Garbanzo beans, Lima Beans, Greens, peas, etc.

3 tsp cornstarch dissolved in 1/2  cup water

Add coconut milk,Tamari, edename, or beans and enough water to cover vegetables.  Reduce heat to simmer, cover and cook for 30 - 45 minutes until all vegetables are well cooked.  Add cornstarch dissolved in 1/2 cup water to thicken if necessary.

**(or put 1 cup shredded coconut in a blender,  add 1 cup hot water,  then pulse until smooth and creamy.  let this cool and the "coconut cream" will rise to the top or use well mixed as coconut milk.)

Serve over cooked Brown Rice with Cucumber Riata on the side.

Serve with choices of toppings:  Chopped Peanuts, Banana, Coconut, Green Onion, Raisin, Dates, Chutney 

Sweet Potato Chipotle Soup

1 Tbsp Coconut Oil

1 tsp sesame oil

1 Tbsp garlic, chopped

1 Tbsp ginger, grated

1 Tbsp cumin

4 stalks celery, chopped

1 onion, chopped

4 sweet potatoes, peeled and chopped

1 - 2 Tbsp Chipotle pepper

1 cup water

1 can coconut milk

Salt & Black Pepper

This is a great hot, sweet soup for wintertime.  In the bottom of a soup pot, sauté ginger, garlic, cumin and pepper lightly in oils to release aromas.  Add chopped celery and onion and continue to sauté until onion is translucent.  Add the chopped sweet potatoes, chipotle peppers and cover with water. Bring to a boil, then reduce heat to simmer.  Cover pot and cook until potatoes are soft.  Remove from heat and transfer contents to blender.  Blend well until the soup is creamy.  Return to the pot, add the coconut milk, and reheat. 

Potato Leek Soup

3-4 potatoes, peeled and chopped

Leeks, chopped

Salt & Black Pepper

Place chopped leeks and potatoes in a soup pot.  Cover with water and bring to a boil.  Reduce heat, cover, and simmer 30-45 minutes, until the potatoes are soft.  Cream soup in the blender or hand mash potatoes.  Season with salt and pepper.

Creamed Bean Thai Peanut Curry (Padang)

2 cups cooked navy beans

1 Tbsp Coconut Oil

1 tsp sesame oil

1 Tbsp garlic, chopped

1 Tbsp ginger, grated

1 Serrano pepper, finely chopped

Indian spices - coriander, mustard seeds, fennel, cumin

2 Tbsp Tamari

2 Tbsp Spicy Thai Peanut Sauce

1 Tbsp Curry powder

2 tsp garam masala***

1 lemon, juice & zest

In the bottom of a soup pot, sauté mustard seeds, fennel, cumin lightly in oils to release aromas.  Add ginger, garlic, and pepper and continue to sauté until garlic is well toasted.  Remove cooked Navy beans from the pot with a slotted spoon and mix with the spices.  Mash the beans with a potato masher to get a creamy consistency.  Add Tamari, Spicy Thai Peanut Sauce, Curry Powder, garam masala, the zest and juice of one lemon.  Stir well and simmer while flavors merge.

Anasazi beans are naturally soft and creamy, so they make a great creamed bean soup.  Red lentils, Green lentils, navy beans are wonderful creamed with Indian spices such as garam masala, curry, cumin, anise, cardamom, etc.  Experiment to find your favorites.

***Garam masala is a blend of spices, common to every household in India and Pakistan, which are supposed to "heat" and heal the body.  The following is a basic recipe... to make your own.  Combine 1 Tbsp cardamom seeds, 1" stick of cinnamon, 1 tsp cumin seeds, 1 tsp whole cloves, 1 tsp black peppercorns, and about 1/3 of a nutmeg in an electric coffee blender.  Grind until all the herbs are a powder.

Dal

Save the cooking liquid from your bean pot.  Dal is served in India as a light, nutritious broth, either cold or hot.  Season with Lemon, Basil and cumin, even raisins for a sweet version. 

RETURN TO RECIPE HOME

Chakra Warming Curry

***A note about Curry.  There are a variety of Yellow Curry powders from India (with Tumeric & various spices).  Red Curry paste or powders (made with red peppers) and Green Curry paste (made with wasabi) are common in Thai and Asian cooking.  All can be used with this basic recipe for some interesting variation in flavors.

Thai Yum Soup with Coconut Milk