I have been trying to add nutritious and delicious sources of high-quality starch to our diet. Dosas fit the bill, and they are also fermented. Plus, they are really delicious, especially when fried in lots of ghee!
3 c. white rice
1 c. red lentils
1/4 c. fenugreek seeds
Soak this overnight in water to cover; drain and rinse, and add just enough water to be able to blend till smooth (immersion blender works fine).
Yum!! :)
1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional
Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.
This "recipe" is infinitely variable, and has no rules. Experiment!
--Approximately 3 cups of cooked rice or other grain, or potatoes
--1 large onion and
--Several cloves of garlic, optional
--1 large bunch broccoli, or kale, or greens of your choice, chopped
--A couple smaller veggies (turnips, carrots, etc.), chopped small, optional
--salt and pepper
--herbs and spices (~2 tsp. basil and ~.5 tsp. oregano is nice)
--sprinkling of red pepper flakes
With much appreciation to Littlestream Bakery for their consultation and help!
75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.
Let this mixture sit for four to six hours (starting at 6:00pm works well).
This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )
7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal
Serves ~35
10 cups quinoa, cooked in lots of water until done, and drained (or, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice to prepare the grain using fermentation for better digestion).
5 onions, 1 pound of mushrooms, and four stalks celery, cooked in olive oil with thyme (maybe 2 tbsp.), salt, pepper, and a bit of red pepper flakes until done.
This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.
1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes
1 potato
2 carrots
28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves
6-8 servings
Adapted from Horn of the Moon Cookbook
1 cup raw barley (2 cups cooked)
6 cups boiling water or stock (more as needed)
2 tbsp. vegetable oil
2 cups chopped onion
2 cups sliced carrots (2 carrots)
1 tbsp. dried dill weed
1 1/2 cups sliced celery (2 stalks)
4 cups sliced mushrooms
1 tsp. salt
Black pepper or cayenne pepper to taste
1 tbsp. tamari
1/2 cups minced fresh parsley
Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)
"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."
10 servings
3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped
28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. salt
1/4 tsp. pepper
1 c pearl barley or brown rice
2 c frozen green beans or peas
1 tbsp. chopped fresh dill