Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Beans, Soups & Curries

Relishes, Sauces & Marinades

Roasted Chili BBQ Sauce

Spicy Thai Peanut Sauce

Mole Sauces

Raspberry Chipotle Sauce

Pesto/s

Mint Tamarind Sauce

Apricot Raisin Chutney

Breads

Desserts

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Sauces - section 2:  Pesto & Chutney

Cilantro Pecan Pesto 

3 cups cilantro, loosely packed

½ cup pecans, chopped

½ cup Olive Oil

1 clove Garlic, chopped

1 tsp Balsamic vinegar

¼ tsp Sea Salt

¼ cup Parmesan Cheese, grated (*optional)

Lemon Basil Pesto

3 cups Basil, loosely packed

½ cup nuts, chopped (Walnuts, pine nuts, almonds)

½ cup Olive Oil

1 Tbsp grated Ginger

1 tsp lemon juice

¼ tsp Sea Salt

Tamarind Mint Chutney

1 Tbsp Mint, chopped

1 Tbsp Parsley or cilantro, chopped

1 Tbsp grated ginger

4 Tbsp water

2 Tbsp maple syrup or brown sugar

2/3 cup tamarind paste

1/8 tsp ground black pepper

1 tsp cumin powder

¼ tsp salt 

Blend mint, parsley, ginger and water in a blender until you have a smooth paste.  Add the herb paste to the tamarind paste in a bowl.  Add all the remaining ingredients.  Mix well and refrigerate until ready to use.

Apricot Raisin Chutney

1 cup dried apricots

1 cup raisins

10 garlic clove, chopped

2 Tbsp grated ginger

1 ¼ cups red wine vinegar

2 cups sugar

¼ tsp salt

dash of cayenne 

Put the apricots in a bowl and cover with water.  Soak for an hour.  Blend garlic, ginger and ¼ cup vinegar in a blender until smooth.  Pour the apricots and their soaking water into a pot.  Add all the remaining ingredients.  Bring to a boil, then simmer for 45 minutes or until the chutney takes on a thick, glazed appearance.  Let the chutney cool and refrigerate in a glass jar until ready to use.

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