Pine Gate has a mindfulness gathering every quarter of the year – March, June, September and December. Our cadre of chefs create awesome vegetarian dishes. Prior to the pot luck supper there is a dharma talk and discussion. The Five Contemplations in English and French are read out before we share in a sumptuous and nourishing meal. Here are some of the recipes.
(I should add that I do not qualify for the cadre of chefs,)
Cocoa-Banana Pie – sent in by Ute
3/4 cup raw almonds
3/4 cup brown rice flour
1/3 cup canola oil
1/3 cup maple syrup
pinch of salt
1/4 tsp cinnamon
In food processor grind almonds until they resemble bread crumbs.
In a bowl, mix ground almonds, rice flour, salt and cinnamon.
In another bowl mix oil with maple syrup.
Combine wet and dry ingredients.
Press into an oiled and floured 9 1/2 or 10 inch pie plate. Make sure rim comes up high.
Bake at 350 degrees F until lightly browned, approximately 25 minutes. Cool.
1 litre (4 cups) cocoa soy milk
1/4 cup agar flakes
1/2 cup maple syrup
1/3 cup arrowroot flour
1 tsp vanilla extract
2 bananas, or 3 cups sliced bananas
Bring soy milk and agar to a boil over medium heat. Stir frequently to prevent burning. Reduce heat and simmer until agar is completely dissolved.
Mix arrowroot into the maple syrup; whisk it into simmering soy milk mixture until thick. It will thicken almost immediately. Remove from heat.
Allow to cool for 15-30 minutes.
Meanwhile, slice bananas into pie shell.
Stir vanilla extract into soy milk mixture, then pour it over the sliced bananas.
Allow to set in refrigerator for 2 -3 hours.
Serves 8 – 10
Recipe from the Green Door Restaurant Cookbook Vegetarian Cookbook.
Reproduced with permission from the Green Door Restaurant.
Lemon Asparagus from Ken
4 – 6 bunches asparagus
1 cup lemon juice
2 teaspoons lemon zest
2 tablespoons freshly ground pepper
¼ cup olive oil
Parmesan cheese – optional
In a large mixing bowl, toss asparagus with lemon juice, lemon zest, oil and pepper. Marinate for at least 2 hours, preferably overnight. Once marinated, preheat oven to 350 F. Pour asparagus and marinade onto aluminum foil coated cookie sheet. Cook for fifteen minutes or until tender.
(Also great cooked on barbecue wrapped in aluminum foil).
Lightly sprinkle with parmesan cheese after cooking.
Millet and Bean Casserole (Lasagna) from Carolyn
The ingredient quantities are approximate – you can add more or less of anything. The amounts below make a very large lasagna casserole.
Beans – I use dry beans, but you can use canned beans also which are easier and quicker:
1 cup of dry beans – you can use any kind or a mixture
(I use 1/3 cup of dry pinto beans
1/3 cup of dry black turtle beans
1/3 baby lima beans)
Soak beans overnight, drain, and cook according to package.
3/4 cup dry green lentils -cook according to package
(I cook them about 10 minutes less than required as they cook more when baked)
3/4 cup dry millet – cook according to package
(Again, I undercook it as it will soak up juice when baked)
1 medium onion, diced
1 -2 cups of mixed vegetables – carrots, mushrooms, peppers, corn, celery – whatever you like.
Saute onion and mixed vegetables in a bit of olive oil until soft.
Add whatever spices you like. I use lots of basil, oregano, cayenne pepper.
When cooked, combine everything into a very large casserole dish.
Mix in a large can of tomato sauce – I often put in some stewed tomatoes also
Mix in a cup or so of shredded cheese – I like to use a mixture of mozzarella, romano, guyere.
Bake 350 for about 30 minutes. Then add a thick layer of cheese and bake another 10 minutes.