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1 Moroccan vegetable couscous Ingredients : ½ cup sunflower oil 2 lb onions 1½ lb green peppers 1-inch cubes 1½ lb carrots ½ head of celery 3 small cans (28 oz) tomatoes and juice 1 x 100 oz can of chick peas well rinsed and drained. 2 T Mexican chili powder 2 T coriander 1 T cumin seeds 1 T sea salt 2 tsp thyme 2 tsp ginger 1½ tsp nutmeg 1 tsp cinnamon ¼ tsp ground cloves Couscous 6 cups dry couscous 1 / 4 cup olive oil 6 cups boiling water (use the kettle) 1 bunch fresh coriander, chopped Wash the green peppers, carrots and celery and cut them into cubes. Chop the onions Put the oil and the onions into a medium sized pot. Cook on medium heat for 8-10 minutes. Add the green peppers, carrots and celery. Stir well. Cover and cook vegetables for 10-12 minutes. In the meantime, drain the chick peas and rinse thoroughly. Set aside. Add the seasonings to the vegetables and cook, stirring frequently, for an extra minute or two. Add the tomatoes and chick peas and bring to a boil. Lower the heat and cook for 20 minutes. Couscous 15 minutes before serving, put the couscous into a medium sized serving dish with the olive oil and mix. Make sure the couscous is well coated with oil. Slowly pour boiling water onto the couscous, against the sides of the dish and in the centre. Don’t stir. Cover the dish. After 10 minutes, remove the lid and gently fluff the couscous with a fork. Add the chopped fresh coriander and serve as a side dish with the Moroccan vegetables.

Vipassana Recettes 10jours.en

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Page 1: Vipassana Recettes 10jours.en

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Moroccan vegetable couscous Ingredients :

½ cup sunflower oil

2 lb onions 1½ lb green peppers 1-inch cubes 1½ lb carrots ½ head of celery

3 small cans (28 oz) tomatoes and juice 1 x 100 oz can of chick peas well rinsed and drained. 2 T Mexican chili powder 2 T coriander 1 T cumin seeds 1 T sea salt 2 tsp thyme 2 tsp ginger 1½ tsp nutmeg 1 tsp cinnamon ¼ tsp ground cloves

Couscous 6 cups dry couscous

1/4 cup olive oil 6 cups boiling water (use the kettle) 1 bunch fresh coriander, chopped

� Wash the green peppers, carrots and celery and cut them into cubes. � Chop the onions � Put the oil and the onions into a medium sized pot. � Cook on medium heat for 8-10 minutes. � Add the green peppers, carrots and celery. � Stir well. � Cover and cook vegetables for 10-12 minutes. � In the meantime, drain the chick peas and rinse thoroughly. Set aside. � Add the seasonings to the vegetables and cook, stirring frequently, for an extra minute or two. � Add the tomatoes and chick peas and bring to a boil. � Lower the heat and cook for 20 minutes.

Couscous

� 15 minutes before serving, put the couscous into a medium sized serving dish with the olive oil and mix.

� Make sure the couscous is well coated with oil.

� Slowly pour boiling water onto the couscous, against the sides of the dish and in the centre. Don’t stir.

� Cover the dish. � After 10 minutes, remove the lid and gently fluff the couscous with a fork. � Add the chopped fresh coriander and serve as a side dish with the Moroccan vegetables.

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Green split pea soup

Ingredients : 20 cups green split peas 20 litres water (80 cups) 4 ½ lb onions

4 ½ lb carrots Half-inch cubes

3 heads of celery

4 cups water 6 T ground coriander 5 T ground cumin 3 T thyme 5 T marjoram 3 T savory 2 T black pepper 4 T sea salt 1/3 cup cider vinegar

� Prepare the recipe in 2 medium pots:

� Measure half the split peas

� Rinse the split peas several times, then place them into one of the 2 pots with half the water.

� Repeat with the other half of the split peas and water.

� Bring both pots to a boil and skim.

� If needed, add a few cups of water, bring back to a boil, and skim again.

� Continue cooking on a medium heat until the split peas are dissolved.

� It is very important to stir the peas often throughout the cooking in order to prevent them from sticking and burning!

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� In the meantime, prepare the vegetables:

� If not already done, wash and cut the onions, carrots and celery into ½-inch cubes.

� In another pot, mix the vegetables with 2 cups of water.

� Bring to a boil.

� Cover and cook for 10-12 minutes until tender.

� When they have finished cooking, turn off the heat and set aside.

� When the split peas are cooked:

� For each of the 2 pots: measure 5 cups of the split peas and water mixture.

� Put this 10 cups of mixture into a plastic container.

� Use the black immersion stick blender to blend this 10 cups split peas to a uniform consistency.

� Put 5 cups of this mixture into each of the pots.

� Add half the vegetables and seasonings into each pot.

� Lower the heat and simmer for about 20 minutes.

� Add half the cider vinegar into each of the 2 pots and stir.

** If the soup is prepared the day before, it must be cooled rapidly before putting in the fridge.

� Transfer the soup into two different cold pots. � Put the pots into the vegetable sink and fill the sink with cold water. � Stir frequently for about 30 minutes. Renew the cold water as needed. � Put the pots into the fridge overnight. If the soup is still warm, don’t put lids on the pots, to

allow them to cool better.

Barley- lentil soup

Ingredients : 3 cups barley 6 cups red lentils 22 litres water (88 cups) 4 ½ lb carrots Half-inch cubes

3 heads of celery

6 T ground coriander 5 T ground cumin 3 T thyme 5 T marjoram 3 T savory 2 T black pepper 4 T sea salt 2 small 28 oz cans diced tomatoes

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� Prepare the recipe in 2 medium pots:

� Measure half the barley.

� Rinse the barley several times and place in with half the water into one of the 2 pots.

� Repeat with the other half of the barley and water.

� Bring the 2 pots to a boil.

� Continue cooking over a medium heat until the barley is cooked (about 1 hour).

� Stir frequently during cooking to prevent sticking!

� Rinse the red lentils and add half to each pot.

� Add half the vegetables and spices to each pot.

� Simmer 20 minutes.

� Add half the tomatoes to each pot, cover and keep hot until serving time.

Tomato sauce

Ingredients :

1½ + ½ cups sunflower oil

4 lb onions 3 lb carrots half-inch cubes 2 heads of celery 2½ lb green peppers 3 lb mushrooms sliced thick 6 packs spinach, finely chopped 4 X 100 oz cans tomatoes, well drained * 2 cups red lentils 4 cups water

2 T marjoram 4 T coriander 3 T cumin 3 T thyme 3 T oregano 1 T black pepper 1 tsp cinnamon 3-4 T sea salt

� Wash the carrots, celery, peppers, mushrooms and spinach.

� Dice the onions, carrots, celery and peppers, thickly slice the mushrooms and chop the spinach. � Into the largest pot pour 1½ cup of oil. � Add the onions and cook over a high heat. � Stir occasionally and cook until the onions are tender, about 10 to 12 minutes. � Add the other vegetables, except the mushrooms and spinach.

� Stir well and continue cooking for about 15 minutes, until the vegetables are cooked.

� In the meantime, drain the tomatoes and put all the drained tomatoes into a medium pot. Once all the tomatoes have been drained, purée using the immersion stick blender.

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� When the vegetables are cooked, add the seasonings.

� Cook, stirring frequently, for about 2 minutes.

� Add the tomato purée and stir to mix.

� When the sauce starts to boil, reduce to low heat and simmer 1 hour.

� In the meantime, prepare the lentils: � Rinse the lentils and put into a small pot with the water. � Bring to a boil, skim, lower the heat and cook about 10 minutes or until the lentils start to

break up. � It is very important to stir the lentils often to stop them sticking to the base of the pan and

burning. Add a little water if necessary.

� When the lentils are cooked, add them to the tomato sauce.

� Mix the mushrooms and remainder of the oil (½ cup). � Add the greased mushrooms to the tomato sauce at the same time as the lentils.

� Add the finely chopped spinach and mix well. � When the sauce is cooked, turn off the heat and purée for 3 minutes using the immersion stick

blender.

� Then, cool the sauce according to the following instructions:

** You must cool the sauce rapidly before putting it into the fridge.

� Transfer the sauce into another (cold) pot. � Put the pot into the vegetable sink and fill the sink with cold water. � Stir frequently for about 30 minutes. Renew the cold water as needed. � Put the pot in the fridge overnight. If the sauce is still warm, don’t put a lid on the pot, to

allow better cooling. Herb bread

Ingredients : 4 baguettes 2 cups olive oil 6 T fine herbs or oregano

� Mix the oil and the herbs. � Cut the baguettes into 1 cm thick slices.

� Brush the herbed oil onto the slices. Apply on one side only, but generously.

� Wrap the 4 loaves individually in aluminium foil.

� Place them on a large baking tray.

� Refrigerate.

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Herb bread The loaves were prepared on Day 0 and are in the fridge.

� Preheat the gas oven to 450 ºF for 20 minutes. � Open slightly the aluminium foil covering the 4 loaves to allow the moisture to escape during

cooking and allow the bread to become slightly crispy. � Put the bread in the oven for 10 minutes.

Tips: You can turn leftovers into croutons.

Ginger tea Ingredients: 13 litres water ¾ cup grated ginger ¼ cup lemon juice

� Bring the water to a boil in a large pot.

� Turn off the heat. � Add the grated ginger and lemon juice.

� At around 4:30 pm, switch on the round hotplates in the Dining Hall at mark 4.

� When the hotplates are hot, pour the tea into round serving containers, filtering out the ginger

with a sieve.

� Serve. Tips:

� Some variations: � Mint tea:

� 7-8 sprigs of fresh mint (look in the garden close to the office). � Add ¼ cup lemon juice or 10-12 star anis to taste.

� Rosemary and orange tea: � ½ cup rosemary. � 2 cups orange juice. � ¾ cup honey.

� Lemonade or iced tea.

� On warm summer days, prepare the tea in advance and refrigerate for a few hours.

What to prepare for Day 2

Succotash (See quantities further on)

� Peel the squash, remove the seeds and cut into 1-inch cubes. � Wash the green peppers and cut into 1-inch squares. � Peel the carrots and cut into half-inch half-moons. � Cut the onions into half-inch cubes. � Put all the vegetables in the fridge in large plastic containers. � Measure all ingredients for the seasoning into a small bowl. Set aside.

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Squash carrot onion pepper

� At 15:30, cook the lima beans: � Rinse the lima beans twice and drain well. � Put in a medium pot with plenty of water.

Don’t add salt. � Bring to a boil and skim the froth off the top. � Reduce to medium heat, cover and cook the beans until very soft (1½ to 2 hours). When

properly cooked, the beans should not feel grainy when squeezed between the fingers. � Drain, rinse with cold water and refrigerate. � If the lima beans are not cooked before 18:00, you can turn off the heat before the group

sitting and allow standing in the water until the end of the evening. Put into the fridge before 21:00.

Green beans (see quantities further on)

� Wash and cut off the ends of the beans.

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Day 2 Succotash

Ingredients: 5 cups dried lima beans 19 lbs butternut squash 4 lbs onions 5 lbs green peppers 8 lbs carrots 2 cups sunflower oil 2 cups apple juice Seasoning: 5 T basil 1 T thyme 2½ T oregano 2½ T marjoram 4 T coriander 2½ T sea salt 1 T pepper

Check that preparations from Day 1 are complete

� Divide all the ingredients into 2 medium pots for cooking.

� Heat the oil over high heat in the 2 pots. � Add the onions and green peppers.

� Cook without lids over a high heat until the onions are soft. � During this time, make sure herbs and seasonings are mesured. If not, measure everything in a

small bowl.

� Add the carrots to the onions and peppers and mix. � Cover and cook over a high heat. � Check the cooking after 8 minutes. � Stir in the seasonings. � Cook for 5 more minutes. � Add the apple juice and squash. � Mix well, cover and cook over high heat for 10 to 12 minutes. � When the mixture is hot through and boiling, reduce to medium/low heat. � Cover and cook for a further 15 minutes. � Add the lima beans (cooked the day before). � Cook 15 more minutes, stirring frequently, or until the squash is really soft. � Turn off the heat and allow standing until serving time.

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Day 2 Green beans

Ingredients: 15 lbs green beans (whole box)

Check that preparations from Day 1 are complete

� Preheat the electric oven to 350ºF .

� Bring 2 full electric kettles of water to a boil or use about 16 cups of already boiling water from the big kitchen urn.

� Divide the boiled water into two large, deep baking dishes.

� Place a grill in each baking dish.

� Add the beans.

� Cover and place in the oven.

� After 30 minutes, check and stir the beans, and interchange the two baking dishes.

� The beans must be well done and not crunchy. Continue cooking up to 60 minutes as needed.

� When the beans are cooked, keep hot in the serving dishes at 200ºF until serving time. Tips

� If a large amount of beans are left over, you can make them into a salad by adding a little oil, tamari and gomasio.

� A small quantity of beans can also be added to the Day 4 soup.

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Day 2 What to prepare for Day 3

Between 9:00 and 11:00 : Sheppard’s Pie Part A

� Rinse the lentils twice and drain well. � Put in a large pot with 36 cups water.

Don’t add salt. � Bring to a boil and skim the froth off the top. � Add 2 cups water and bring back to a boil. � Skim again. � Repeat the operation one more time with the remaining two cups of water. � Turn the heat down to minimum and cook until the lentils are soft.

� If the lentils aren’t cooked at 11:00, turn off the heat and allow to stand in the hot water until 15:30.

� Drain the lentils. � Add the oil and seasoning.

Part B

� Peel and cut the carrots into small pieces. � Wash the celery and cut into small pieces.

� Cut the onions into small pieces.

onion carrot celery potato

Part C

� Peel and dice the potatoes. � Refrigerate the potatoes in cold water with a little lemon juice.

Between 15:30 and 17:00 : Shepherd’s Pie

Part B � Put the vegetables (except peas) into a medium pot for cooking. � Add the 2 cups of water. � Cover and cook over a high heat until tender (12-15 minutes). � Stir once or twice (to taste). � Add the frozen peas. � Mix all the vegetables of Part B with the lentil preparation from part A.

Part C

� Put the potatoes in a large pot. Add water to cover the potatoes by 2 inches. � Add 2 T salt. � Bring to a boil and cook until the potatoes are done. � Set aside 3 cups of cooking water, then drain the potatoes. � Mash the potatoes with the olive oil and 1½ cup cooking water. For the best texture, use a potato

masher. Don’t use the immersion stick blender. � As needed, add just enough cooking water to make a creamy mixture, not too liquid.

Make the Shepherd’s pies

� We prepare 3 Shepherd’s pies: � Women: 1 large shallow metal baking dish filled to the brim. � Men: 1 large medium-deep metal baking dish filled ¾ full (since the men eat more than the

women, their Shepherd’s pie needs to be thicker than the women’s) � Servers: 1 medium-sized medium-deep metal baking dish filled to the brim.

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� Divide the veg and lentil mixture (A+B) between the three baking dishes. Spread out evenly with a spatula.

� Add a layer of creamed corn on the lentils. Spread evenly with a spatula. � Add a layer of mashed potatoes and smooth the surface carefully. � Refrigerate in the baking dishes.

Side vegetables

� Wash and chop the broccoli. � Use the stalks: peel and cut into pieces.

Broccoli

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Day 3 Shepherd’s Pie with lentils

Ingredients: Part A 8 cups green lentils 2 cups olive oil 36 cups water +4 cups water 1 T thyme 1 T oregano 1 T savory 2 tsp sage 2 T coriander 1 T cumin 2 T sea salt 1 T pepper Part B 2 cups water 2 lbs carrots 2 heads of celery 2 lbs onions 6 cups frozen peas Part C 18 lbs potatoes 2 T salt 2 cups olive oil 6 x 19 oz cans cream corn

Check that preparations from Day 2 are complete

� Cook uncovered in the gas oven at 400ºF for 90 minutes. � Halfway through the cooking (40 minutes), interchange the top and bottom baking dishes. � Before serving, sprinkle paprika all over the pies. � Put ketchup on the serving counters.

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Day 3 Yeast gravy

Ingredients: 2 cups sunflower oil 1½ cups whole-wheat flour 2 cups nutritional yeast 1 cup tamari 3 T ground black mustard seeds 10 cups boiling water

� Put the oil and the flour in a medium pot. � Cook over a medium/high heat and stir constantly with a whisk. � Cook for 7 to 8 minutes.

Attention: don’t burn the flour! � Add the nutritional yeast and the mustard and mix well. � Turn off the heat. � Add half the boiling water and whisk until creamy. � Add the other half of the water and whisk again. � Add the tamari and cook the sauce for 5 to 8 minutes at medium/low heat, whisking occasionally. � The consistency should be creamy and liquid enough to pour. Add a little boiling water as needed. � Serve hot in the small cylindrical containers, with a ladle.

Tips

� If there is yeast gravy left over, keep and mix with leftover side veggies. Add a little cheese to make a gratin. Reheat in the oven and serve for servers’ diner or as side dishes for the students.

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Day 3 Steamed broccoli

Ingredients: 18 lbs broccoli

Check that preparations from Day 3 are complete

� Preheat the electric oven to 350ºF. � Bring 2 full electric kettles of water to a boil or use about 16 cups of already boiling water from

the big kitchen urn.

� Divide the boiled water into two large deep baking dishes. � Put a grill into each baking dish. � Add the broccoli. � Cover and put in the oven. � After 30 minutes, check and stir the vegetables. � The vegetables must be well cooked and not crunchy. � Continue cooking for up to 60 minutes as needed. � Once they are done, keep hot in the serving dishes at 200ºF until serving time.

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Day 3 What to prepare for Day 4

Miso soup

� Wash the celery and slice finely. � Wipe the mushrooms with a clean, damp cloth. � Slice the mushrooms thinly.

mushroom Baked tofu tofu

� Attention: The tofu may not be fit to eat even when it is not past the best-before date. Open every pack and smell it. If it smells bad, it is not good. Throw it out.

� Rinse the tofu bricks in cold water and cut. � Put the tofu in a large pot or a large plastic dish. � Mix all the marinade ingredients and pour over the tofu. � Cover the container and shake vigorously to coat all the tofu.

(Shaking the container rather than stirring the contents with a spoon prevents breaking the cubes of tofu).

� Keep refrigerated. � Shake 2 or 3 times during the evening of Day 3 and the morning of Day 4.

Side veggies

� Wash and chop the broccoli. Use the stalks too: peel and cut into pieces. � Peel and chop the carrots. � Wash and chop the cauliflower.

broccoli and cauliflower carrot

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Day 4 Miso soup

Ingredients: 1 head of celery 4 lbs mushrooms 52 cups water ¾ cup grated ginger 1 cups tamari 3½ cups miso Green beans, if you have any left from Day 2

Check that preparations from Day 3 are complete

� Heat a large pot for a few seconds. � Put in the water and the ginger, cover and bring to a boil.

� In the meantime, sauté ¼ of the mushrooms on high heat in a cast-iron skillet. Don’t use oil: the purpose is to obtain dry, cooked mushrooms.

� Stir the mushrooms lightly so they don’t burn. � Put the mushrooms in a bowl and set aside. � Cook the rest of the mushrooms in the same way, ¼ at a time.

� When the water boils, measure out 3 cups. Put these 3 cups of water into a juice container with

the miso. ** Mix with the immersion stick blender and set aside.

**** 10 minutes before serving, add the celery, the mushrooms, the green beans, the tamari and the

miso to the pot. � Don’t boil: cover with a lid and turn off the heat. � Stir the soup before serving.

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Day 4 Mandarin sauce

Ingredients: 8 cups water 1½ cups tamari ¾ cup concentrated orange juice ½ cup grated ginger 1 cup honey 3 pieces star anis 1 tsp cinnamon Thickening 6 T arrowroot (or tapioca or corn) starch ½ cup water

Mandarin sauce can be prepared on Day 3 and reheated on Day 4

� Grind the star anis in the coffee grinder. � Put all the ingredients (except the starch and water for thickening) into a pot and bring to a boil. � Lower the heat and simmer for 10 minutes. � Dissolve the starch in the water for thickening. � While stirring the contents of the pot vigorously, add the starch gradually. � Simmer 5 to 8 minutes more. Stir regularly until the sauce thickens slightly. � Turn off the heat when the sauce reaches a nice consistency. Don’t boil any longer. � Put some sauce aside for the servers/AT’s and separate the remaining sauce into two cylindrical

serving dishes. � Serve with a 1-oz. ladle.

Tips � If you have leftover mandarin sauce, keep and mix with leftover side veggies. Reheat in the oven and

serve for the servers’ supper or as side dishes for the students.

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Day 4 Baked tofu

Ingredients: 18 lbs tofu cut into 1-inch cubes Marinade: 2 ½ cups tamari 2 cups sunflower oil 1 cup cider vinegar 2 T black pepper 3 T coriander 2 T cumin

Check that preparations from Day 3 are complete

� Preheat the gas oven to 375ºF.

� Divide the tofu into 2 large oiled baking tins. Avoid putting the leftover marinade. � Put the tins onto the two oven racks. � Every 15 or 20 minutes, turn the tofu using a long metal spatula and interchange the baking

dishes so that they both cook evenly. � Cook for about 1 hour.

� When all the tofu is golden brown, divide the tofu into three serving dishes (men, women and

servers), cover and leave in the oven at 200ºF until serving time.

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Day 4 Side veggies

Ingredients: 8 lbs broccoli 5 cauliflower 4 lbs carrots

Check that preparations from Day 3 are complete Cauliflower and broccoli

� Preheat the electric oven to 350ºF. � Bring 2 full electric kettles of water to a boil or use about 16 cups of already boiling water from

the big kitchen urn.

� Divide the boiled water into two large deep baking dishes. � Put a grill into each baking dish. � Put the cauliflower in one baking dish and the broccoli in the other one. � Cover and put in the oven. � After 30 minutes, check and stir the vegetables. � The vegetables must be well cooked and not crunchy. � Continue cooking for up to 60 minutes as needed.

� Once they are done, keep hot in the serving dishes at 200ºF until serving time. Carrots

� Put the carrots in the steamer. � Steam for 20 to 30 minutes, or until well done and not crunchy. � When cooked, mix the carrots, broccoli and cauliflower into the serving dishes.

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Day 4 Hot apple juice

Ingredients:

10 x 1.36 l cans apple juice ¾ cup lemon juice 3 T grated ginger 3 tsp whole cloves 6 cinnamon sticks

� Put all the apple juice into a pot. � Add the other ingredients.

� Begin heating at 16:30. � Heat until the juice is very hot, but not boiling. � Strain out the spices before serving. � Put the cinnamon sticks back into the serving container.

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Day 4 What to prepare for Day 5

Chili

� Wash the peppers and cut into pieces. � Wash the carrots and cut into pieces. � Wash the onions and cut into pieces. � Wash the celery and cut into pieces. � Wash and quarter the mushrooms. Mix with ½ cup sunflower oil. � Measure all the spices, except the cocoa and salt, and mix and set aside.

Peppers, onions, carrots and celery Potatoes

� Peel the potatoes. � Cut into 1½ inch cubes. � Refrigerate the potatoes in cold water with a little lemon juice.

Kale

� Wash the kale. � Remove the stalks. � Cut each leaf into 4 or 5 pieces by hand.

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Day 5 Chili

Ingredients: 2 cups sunflower oil 3 lbs onions 3 lbs green peppers 4 lbs carrots 1 head of celery 4 lbs mushrooms with ½ cup sunflower oil 3 x 100 oz cans tomatoes (keep the juice) 2 x 100 oz cans red kidney beans 1½ cups Mexican chilli powder 2½ T oregano 2½ T cumin 1½ T coriander 2½ tsp cinnamon Pinch ground cloves ½ cup cocoa 3 T salt

Check that preparations from Day 4 are complete

� Put the oil in a large pot. Heat for 2 minutes over a high heat.

� Add the onions and the peppers and cook, stirring occasionally, until the onions are soft (10 to 12 min.).

� Add the carrots and the celery. Cover and cook for 7 to 8 minutes.

� Add the spices and stir.

� Cook uncovered over a high heat for 5 to 8 minutes. Stir frequently. � When the vegetables and the spices are well blended, add the tomatoes, with the juice, and cook

for 15 to 20 minutes. � Drain the kidney beans and rinse thoroughly. � Add to the chili and stir. � When the chili comes back to a boil, turn the heat down to minimum. � Add the mushrooms and the cocoa. � Simmer until serving time, stirring occasionally. � Add the salt and stir.

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Day 5 Roast potatoes

Ingredients: 30 lbs potatoes 3 cups sunflower oil 3 T sea salt 2 T pepper 4 T rosemary

Check that preparations from Day 4 are complete

� At 9:00, preheat the gas oven to 400ºF � Put 2 small metal racks in the bottom of the oven (directly on the flames).

� Divide the potatoes into three 3 large baking sheets (cookie sheets). � Pour one third of the oil onto the potatoes on each sheet. � Add the salt, pepper and rosemary and stir the potatoes to coat them evenly with oil and spices. � Put the sheets in the oven; put 1 on each of the two racks and 1 on the oven bottom, directly on

the flames. � Cook for 30-40 minutes. � Stir the potatoes and interchange the sheets, putting the sheet on the flames onto one of the

racks. � Continue cooking for a further 15 minutes and interchange the sheets again. � Cook 15 more minutes or until the potatoes are well cooked and crispy.

� When done, keep hot at 200ºF.

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Day 5 Kale

Ingredients: 12 bunches of kale (a bunch is the content of one elastic band) 16 cups water

Check that preparations from Day 4 are complete

� Use two deep baking dishes. � Put a grille into each baking dish. � Don’t add the kale for the moment. � Put the baking dishes on the gas stovetop, using two burners for each baking dish. � Turn the burners to maximum to bring the water to a boil. � When the water boils, lower the flame to medium-low. � Add the kale. � Cover. � Cook for 3 to 5 minutes and stir. � If necessary, cook a few more minutes, or until the leaves are tender. Don’t overcook to avoid

browning the kale. � When the kale is done, transfer into the serving dishes and keep hot in the small electric oven at

200ºF. � Start cooking again with the remaining kale. Cook in two or three batches.

Tips

� Leftover kale can be used in Day 6 Udon Noodles.

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Day 5 What to prepare for Day 6

Miso sauce

� Cut the onions into small pieces. � Wipe the mushrooms with a clean, damp cloth. � Slice the mushrooms.

Vegetables side dish

� Wash and chop the broccoli. Use the stalks too: peel and cut into pieces. � Peel and chop the carrots � Wash and chop the cauliflower

broccoli and cauliflower carrot Udon noodles

� Wash kale, remove the stalks and cut leafs into finger-width strips.

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Day 6 Miso – mushroom sauce

Ingredients: 3½ lbs onions 6 lbs mushrooms 15 cups water 3½ cups miso 1 cup sunflower oil 1½ T of pepper

Check that preparations from Day 5 are complete

� Heat the oil in a pot on high heat. � Add the onions and cook on high heat until the onions soften. � Add the mushrooms, stir well. � Cook uncovered for 5 minutes, stir again. � Cook uncovered for 5 to 8 minutes more. � Add the water, cover, and bring to a boil.

� Lower the heat and simmer for 10 to 12 minutes. � Add the miso. � Blend with the immersion stick blender until smooth.

� Keep hot until serving time.

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Day 6 Side veggies

Ingredients: 8 lbs broccoli 5 cauliflower 4 lbs carrots

Check that preparations from Day 5 are complete Cauliflower and broccoli

� Preheat the electric oven to 350ºF. � Bring 2 full electric kettles of water to a boil or use about 16 cups of already boiling water from

the big kichen urn.

� Divide the boiled water into two large deep baking dishes. � Put a grill into each baking dish. � Put the cauliflower in one baking dish and the brocoli in the other one. � Cover and put in the oven. � After 30 minutes, check and stir the vegetables. � The vegetables must be well cooked and not crunchy. � Continue cooking for up to 60 minutes as needed. � Once they are done, keep hot in the serving dishes at 200ºF until serving time.

Carrots

� Put the carrots in the steamer. � Steam for 20 to 30 minutes, or until well done and not crunchy. � When cooked, mix the carrots, broccoli and cauliflower into the serving dishes.

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Day 6 Udon Noodles

Ingredients: 6 lbs spaghetti 4 T sea salt 1 cup olive oil

2 bunches of kale leafs cut into finger-width strips or leftover kale from Day 5 At 9:00,

� Bring to a boil 2 large pots half-full of water. � When the water comes to a boil, turn down the heat to minimum.

At 10:20, � Turn the heat back up to maximum. � Add half the salt to each pot. � Make sure the water is boiling briskly before adding the pasta. � Don’t put the pasta into both pots at the same time. Cook only one pot of pasta at a time:

� Measure out half the quantity of pasta. � Add these noodles to the first pot of boiling water. � Stir occasionally. � Cook for about 10 minutes or until the noodles are cooked, but not too soft.

� When the noodles in the first pot have been cooking for 7 minutes, add the other half of the noodles to the second pot of boiling water.

� When the noodles are cooked, drain using a large colander in the stainless steel sinks. � Divide the noodles into 3 serving dishes (men, women and servers). � Add olive oil and kale to each serving dish and mix well.

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Day 6 Date squares

Ingredients: 7 lbs dates 5 ¼ cups boiling water 8 ½ cups wheat flour 15 ½ cups oats 2 ½ cups brown sugar 1 tsp salt 3 pounds of butter

� Preheat the gas oven to 375ºF

� In a cooking pot, mix the chopped dates with the boiling water. Cook over medium heat until the

dates have absorbed the water and are soft. Remove from the heat and allow cooling.

� Mix the dry ingredients in a bowl. Add the butter in pieces to create dough made up of big lumps.

� With butter, grease two long and shallow stainless-steel baking pans and a smaller one for the servers.

� Spread half of the oat preparation into the 3 baking dishes to form the base of the date squares. Press on the oat mix to compress it.

� Cover with the date mixture.

� Pour the rest of the oat mixture onto the dates. Press down and flatten again with a spatula.

� Cook in gas oven at 375 F for about 30 minutes.

� Remove from the oven and allow to cool. Cut into small squares.

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Day 6 What to prepare for Day 7

Vegetable curry

� Measure and mix the spices for part A and set aside. � Measure and grind the spices for part B and set aside.

� Cut the onions into ½-inch cubes. � Peel the potatoes and sweet potatoes and cut into ½-inch cubes. Refrigerate the potatoes in the

cold water with a little lemon juice. � Wash the carrots and cut into ½-inch cubes. � Wash the cauliflower and cut into small pieces. � Wash kale, remove the stalks and cut the leaves into strips.

cauliflower onion carrot potatoes Dhal

� Cut the onions. � Measure and mix the part A spices, mark them and set aside. � Measure and grind the part B spices, mark them and set aside.

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Day 7 Vegetable curry

Ingredients: 1 cup sunflower oil 3 lbs onions 4 lbs potatoes 4 lbs carrots 4 lbs sweet potatoes 5 chopped cauliflower 4 bunches kale 3 cups water 3 x 28 oz cans tomatoes 1 ltr (1000 ml) coconut milk ⅔ cup grated ginger 1 bunch fresh coriander, chopped 4 T sea salt Part A ⅓ cup turmeric 4 T curry powder 4 T ground black mustard seeds 4 T fennel seeds Part B Grind: 3 T cumin seeds 8 star anise 3 T fennel seeds 4 T coriander seeds

Check that preparations from Day 6 are complete

� Separate all the ingredients into 2 medium pots for cooking. � Heat the oil over a high heat in the two pots.

� Add the onions and cook over a high heat until the onions are soft. � Add the part A spices. � Cook over a low heat for 5 minutes.

� Scrape the bottom of the pot well. � Add the carrots, sweet potatoes, potatoes, tomatoes and water. � Turn up the heat and stir all the vegetables well. � Cover and cook for 20 to 25 minutes. � Add the cauliflower. � Mix, cover and cook for 20 to 25 minutes more.

� Add the kale, coconut milk and the ground part B spices. � Stir and cook a few minutes more.

� Just before serving, add the ginger, the coriander and salt.

� Serve with yogurt containers on the side.

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Day 7 Dhal

Ingredients: 12 cups red lentils 27 cups water +5 cups water 1 cup sunflower oil 2½ lbs onions 2 x 28 oz cans tomatoes ⅔ cup grated ginger Part A 6 T turmeric 6 T curry powder ⅓ cup black mustard seeds 3 T cumin seeds 3 T coriander seeds 3 T oregano Part B Grind: 4 T cumin seeds 3 T coriander seeds 3 T fenugreek seeds 4 T fennel seeds Part C 4 T sea salt ⅓ cup lemon juice

Check that preparations from Day 6 are complete

� Measure the lentils and rinse thoroughly.

� Put the lentils in a large pot with the 27 cups water.

� Bring to boil over a high heat.

� In the meantime, if not done already, measure the part A spices and set aside + grind the part B spices and set aside.

� Skim the froth off the lentils, add 5 cups water and bring back to a boil.

� Skim again and reduce to medium heat.

� Add the part A spices to the lentils.

� Stir frequently to prevent the lentils sticking to the bottom!

� In the meantime, cook the onions and the oil in a cast-iron skillet over a high heat.

� Brown the onions lightly, stirring occasionally.

� When the lentils are soft and thoroughly cooked, add the tomatoes, onions, ginger and ground part B spices.

� Lower the heat to minimum and simmer.

� Just before serving, add the part C spices.

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Day 7 White rice

Ingredients: 14 cups white rice 17 cups water 3 T dill or anis seeds 2 T mustard seeds ** Also serve brown rice (side dish quantity)

How to use the rice cooker

� Unplug the cooker when not in use. � Only use wooden or plastic utensils (not metal) to remove the rice. � Always unplug the cooker before removing the basket to serve the rice or clean the cooker. � Dry the outside of the basket before putting it into the cooker.

How to cook rice

� Don’t soak white rice. � Rinse the rice thoroughly. � Oil the rice cooker basket before adding the rice. � First put in the rice, then the spices, then the water.

� At 9:30, start the cooking:

� Plug in the rice cooker � Lower the switch to the “Cook” mark. � At the end of the cooking cycle (the switch rises to the “Keep warm” mark), unplug the cooker. � Keep the lid closed until serving time.

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Day 7 What to prepare for Day 8

Marinated tofu

� Prepare the marinade: � Put the ginger and the onion into the food processor for one minute. � Continue blending and add the oil gradually. � Continue blending and add the vinegar, tamari and pepper.

� Marinate tofu:

� Cut the tofu into small cubes and put into a container. � Pour the marinade over the tofu. � Stir the containers of tofu 2 or 3 times a day to allow the tofu to marinate thoroughly.

Tofu

Potatoes and sweet potatoes Potato

� Peel the potatoes and sweet potatoes and cut into 1½ - 2 inch cubes. � Refrigerate all the potatoes in the cold water with a little lemon juice.

Kale

� Wash the kale. � Remove the stalks. � Cut each leaf into 4 or 5 pieces by hand.

Dessert

� Depending on the amount of carrots and bananas left for the end of the course, prepare and bake a banana cake or a carrot cake, using the Day 8 recipes.

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Day 8 Baked tofu

Ingredients: 17 lbs tofu 6 cups nutritional yeast Marinade:

2 cups tamari 2 ½ cups apple cider vinegar 2 cups sunflower oil ¾ cup grated ginger 1 T pepper 1 onion

Check that preparations from Day 7 are complete

� At 9:00, preheat the electric oven to 375ºF.

� Remove the tofu from the marinade � Divide in into two small oiled baking sheets, to go in the electric oven and one large oiled

baking sheet, to go in the gas oven.

� Measure 7 cups of marinade and mix with the nutritional yeast. � Pour this mixture over the tofu and stir to coat the tofu.

� Put the baking sheets in the electric oven and the gas oven. � Every 15 or 20 minutes, interchange the baking sheets to make the tofu crispy!

� Bake for 60 to 70 minutes.

� Divide the tofu into serving dishes and leave in the oven at 300ºF until serving time.

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Day 8 Sweet potatoes

Ingredients: 25 lbs sweet potatoes 10 lbs potatoes 1 cups sunflower oil 2 cups water (or apple juice from Day 4) 1½ T pepper 2 T sea salt

Check that preparations from Day 7 are complete

� Put two small metal racks at the bottom of the gas oven, directly on the flames. � Preheat the oven to 400ºF.

� Separate the potatoes into two large, deep baking dishes. � Pour half the oil and water into each dish. � Sprinkle the salt and pepper over the potatoes. � Stir.

� Cover the 2 dishes and place them side by side at the bottom of the gas oven, directly on the

flames. � After 35 minutes’ cooking, stir and check that the contents are nicely hot and full of steam, If not,

put the dishes back directly onto the bottom of the oven. � If there is plenty of steam, you can put the dishes on the top rack and continue cooking for 30 to

40 minutes more, or until the potatoes are nicely tender.

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Day 8 Kale

Ingredients: 12 bunches of kale (a bunch is the content of one elastic band) 16 cups water

Check that preparations from Day 7 are complete

� Use two deep baking dishes. � Put a grille into each baking dish. � Don’t add the kale for the moment. � Put the baking dishes on the gas stovetop, using two burners for each baking dish. � Turn the burners to maximum to bring the water to a boil. � When the water boils, lower the flame to medium-low. � Add the kale. � Cover. � Cook for 3 to 5 minutes and stir. � If necessary, cook a few more minutes, or until the leaves are tender. Don’t overcook to avoid

browning the kale. � When the kale is done, transfer into the serving dishes and keep hot in the small electric oven at

200ºF. � Start cooking again with the remaining kale. Cook in two or three batches.

Tips

� If a large amount of kale is left over, you can make it into a salad, adding a little olive oil, apple cider vinegar, tamari and gomasio.

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Day 8 Banana cake

Ingredients:

� Preheat the gas oven to 350 ºF.

� Mix all the dry in a large bowl.

� In another large bowl, mash half the bananas with a fork or a potato masher.

� Purée the other half of the bananas in the food processor.

� Add the oil, yogurt and molasses to the bananas in the food processor.

� Add this liquid mixture and the mashed bananas to the dry ingredients. � Stir with a wooden spoon long enough to moisten the entire mixture, but not more. Don’t overstir.

� Pour the mixture into 2 long shallow oiled baking dishes.

� Decorate the top with sunflower seeds.

� Bake in the gas oven for 45-60 minutes.

� Remove from the oven and allow to cool.

� Slice to serve.

Portions 60 (2 cakes)

Flour 14 cups Brown sugar 4 cups Baking powder 8 T Bicarbonate of soda 2 T Cinnamon 2 T

Salt 1 T Bananas 30 Sunflower oil 2 cups Yogurt or soy milk 1 ½ cup Molasses 1 cups

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Day 8 Carrot cake

Ingredients:

� Preheat the gas oven to 350 ºF.

� Put the grated carrots, raisins and water into a small pot. Bring to a boil and simmer for 5 minutes.

� Mix all the dry ingredients in a large bowl.

� Add the oil and carrot/raisin mixture. � Stir with a wooden spoon long enough to moisten the entire mixture, but not more. Don’t overstir.

� Pour the mixture into 2 long shallow oiled baking dishes.

� Decorate the top with sunflower seeds.

� Bake in the gas oven for 45-60 minutes.

� Remove from the oven and allow to cool.

� Cut into pieces to serve.

Portions 60 (2 cakes)

Flour 14 cups Brown sugar 4 cups Baking powder 6 T Baking soda 2 T Ground cinnamon 1 T

Ground nutmeg 1 T Ground cloves ½ tsp Sunflower oil 2 cups Grated carrots 10 cups Raisins 3 cups Water 4 cups

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Day 8 What to prepare for Day 9

Rotini

� Cut the onions. onions � Peel the butternut squash and cut into small cubes. � Wash and grate the carrots. � Wash the kale and cut leaves into strips.

squash Green beans

� Wash the beans. � Cut off the ends.

Hummus

� Wash a selection of raw vegetables and cut into sticks: celery, carrots, broccoli, cauliflower, zucchini and peppers.

.

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Day 9 Rotini with fresh vegetables

Ingredients: Part A 7 lbs dry rotini 4 T sea salt 1 cup olive oil Part B 1 cups sunflower oil 5 lbs onions, cut into ½-inch cubes 3 lbs butternut squash Part C 3 lbs carrots 4 bunches kale, cut into thin strips 2½ cups apple cider vinegar 2 T sea salt 2 T pepper 2 T ground coriander 2 bunches chopped coriander 2 x 100 oz cans tomatoes, well drained

Check that preparations from Day 8 are complete

Preparation A

� At 9:00, bring to a boil 3 large pots half-filled with water (1 pot is for the green beans).

� When the water in the two pots for the pasta has come to a boil, turn the heat down to minimum.

� In the meantime prepare parts B and C.

� At 10:20, turn the heat back up to maximum. � Put half the salt into each pot. � Make sure the water is boiling briskly before adding the pasta. � Don’t put the pasta into both pots at the same time. Cook only one pan of pasta at a time:

� Measure out half the quantity of pasta. � Add this pasta to the first pot of boiling water. � Stir from time to time. � Cook for 10-12 minutes or until the pasta is cooked, but not too soft.

� After the first pan has been cooking for about 7 minutes, add the other half of the pasta to the second pan of boiling water.

� When the pasta is done, drain using the large colander in the stainless steel sink. � Put the pasta back into the cooking pot, add half of the Part A olive oil and stir well.

Preparation B

� Put the onions in the large cast-iron skillet with the oil.

� Cook over a high heat for 5 minutes, stirring occasionally.

� Add the small cubes of squash and cook for about 10 minutes more or until the onions brown and the squash is very soft.

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� Set aside.

Preparation C � Put the carrots and the kale into a very large bowl. � In another bowl, mix the spices with the vinegar. � Add this dressing to the vegetables. � Set aside.

� When everything is ready, mix together, the rotini, the tomatoes, the part B (onions/squash) and C (raw vegetables) into the cooking pot.

� Divide into the serving dishes for the men, women, servers and ATs � Leave in the oven at 200ºF until serving time.

Leftover rotini can be served baked with grated cheese topping for

Day 10 lunch.

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Day 9 Green beans

Ingredients: 15 lbs green beans (whole box)

Check that preparations from Day 8 are complete

� Preheat the electric oven to 350ºF .

� Bring 2 full electric kettles of water to a boil or use about 16 cups of already boiling water from the big kichen urn.

� Divide the boiled water into two large, deep baking dishes.

� Place a grill in each baking dish.

� Add the beans.

� Cover and place in the oven.

� After 30 minutes, check and stir the beans, and interchange the two baking dishes.

� The beans must be well done and not crunchy. Continue cooking up to 60 minutes as needed.

� When the beans are cooked, keep hot in the serving dishes at 200ºF until serving time. Tips

� If a large amount of beans are left over, you can make them into a salad, adding a little oil, tamari and gomasio.

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Day 9 Hummus

Ingredients 1 x 100 oz can chick peas, rinsed well + 2 x 19 oz can chick peas, rinsed well 1½ cup tahini (use tahini from the big bucket rather than small jars) 3 cups olive oil 1¼ cup lemon juice 1½ T sea salt 3 T black pepper 3 T cumin 3 T coriander

� Drain and rinse the chick peas. � Put a third of the Ingredients in the food processor. � Blend until a smooth texture is obtained. � The hummus should move around freely in the food processor; if it doesn’t, add oil, a little at a

time. � Repeat twice with the 2 other thirds of the ingredients.

� Prepare 5 plates of veggie sticks (2 for the men, 2 for the women and 1 for the servers) to serve with the hummus.

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Day 9 What to prepare for Day 10

If not done already, defrost the burgers, in the fridge Defrost burger buns

� Cut all the buns into two halves. Beets

� Wash the beets thoroughly. � Remove the tops and tails and quarter the beets. � Refrigerate.

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Day 10 Roast beets

Ingredients: 18 lbs beets ½ cup sunflower oil 2 tsp pepper 1 T salt

Check that preparations from Day 9 are complete

� Preheat the gas oven to 400ºF. � Mix the ingredients in one deep baking pan. � cover the baking pans and place them directly on the bottom of the oven.

Later:

� Check the cooking of the beets and stir. � If the beets are done, remove the lid. Otherwise, leave covered until the beets are soft. � Roast uncovered for 15 or 20 minutes more.

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Day 10 Tofu burgers

Ingredients 1¼ burger per person (e.g., for 60 persons -> 75 burgers) ¾ burger buns per person (e.g., for 60 persons -> 45 buns) On Day 10:

� heat the gas oven to 400°F.

� The burgers are already cooked; you just need to reheat them (steaming them to prevent them from hardening). Plan to put them in the oven at around 10:15: � Use the deepest baking pans � Put the metal grilles in the bottom in order to steam the burgers. � Add boiling water (already boiled in the kettle) � Put the burgers on the grilles and cover with the lids. � Put in the oven at 400 ºF. � Cook for about 20 minutes. � Serve the burgers and buns in the stainless steel serving dishes with a lid to keep them hot.

Serve with tongs. � At 10:45, put the buns in the oven in stainless steel baking dishes. Heat the buns for 5-10

minutes. Take care not to burn them.

.

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Beet salad

Ingredients 15 lbs beets Dressing: ⅔ cup olive oil 1 T coarsely ground coriander 1 T whole cumin seeds Fresh coriander, if available

� Rinse the beets. � Put the beets in a medium pot and cover with water. � Bring to a boil. � Simmer for at least 1 hour. Check the cooking by pricking a beet with a fork. � Once cooked, drain. Allow to cool. Put into the fridge if the recipe is to be completed later. � Peel the beets and cut into cubes. � Make the dressing. � Pour the dressing over the beets and stir with a large spoon.

Cabbage salad

Ingredients 6-7 lb grated cabbage 2 lb grated carrots Dressing: 1 cup sunflower oil ½ cup lemon juice ½ cup apple cider vinegar ½ cup honey ⅛ cup fennel seeds ¼ tsp ground cloves 2 tsp black pepper 1 T sea salt

� Grate the cabbage in the food processor. � Grate the carrots in the food processor. � Put the cabbage and carrots into a deep container and mix well.

� Put the remaining ingredients into a measuring cup and mix well. � Pour the dressing over the cabbage salad and mix with tongs to ensure the grated veggies are

well coated.

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Italian dressing

Ingredients : 1 cup tamari 2/3 cup lemon juice 2 cups cider vinegar 4 cups olive oil 4 cups sunflower oil 6 cups water 3 T salt 3 T pepper 1/3 cup fennel seeds 1 T oregano 1 T basil 1 T ground black mustard seeds

� Put all the ingredients into a bucket type container.

� Mix well with the immersion stick blender.

Tahini dressing

Ingrédients

5 cups water 3 cups tahini (use tahini from the big bucket instead of the small pots) 1 cup lemon juice ¾ cup honey ½ cup apple cider vinegar 1 T cumin 2 T coriander 1 T sea salt 2 tsp black pepper

� Put all the ingredients into a bucket type container.

� Mix well with the immersion stick blender.

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Gomasio

1. Toast 3 cups sesame seeds, over a very low heat, in the large cast-iron skillet. Toast until the seeds turn golden.

Be careful!! Keep the heat low, otherwise the skillet will become too hot and the seeds will quickly burn.

2. Stir constantly to avoid burning the seeds. 3. Cool. 4. Repeat steps 1 to 3 with 3 more cups sesame seeds. 5. Grind all the seeds in the coffee grinder. 6. Store in glass jars in the fridge.

Khir (Rice pudding)

PORTIONS 50 persons Cooked rice 18 cups

Soy milk 21 cups

Brown sugar 3/4 cup Raisins 1 cup

Cinnamon sticks 4 large

Cardamom seeds 1/8 cup Honey 1/2 cup

� Mix all the ingredients.

� Bring to a boil.

� Lower the heat and simmer about 30 minutes, stirring frequently.