Monday, July 20, 2009

105 Vegetarian Chilli

This delicious and tasty Chili comes from my yogi friends Gloria and Steven, who live happily ever after in Verona, NJ. Enjoy with lots of friends, like they do.


One medium onion

Oil to fry the onion

Oregano, thyme, salt and pepper

One regular can of each the following: Garbanzo, Black Beans, White Beans. Or you can boil them yourself the night before (let them soak in water for three hours before boiling if you do)

One large can of tomatoes cut in pieces

One fresh corn.

One vegetable stock cube

One spoon of sugar



Sautee the onion in oil until they become transparent. I always do this over a low fire, it cooks slower and with gives better results. When the onions are transparent add the spices and then poor the tomatoe can contents and add the vegetable cube.

Let it be for 10 minutes. Then add the garbanzos and all the beans, put a little cilantro and the suggar.

Again let it continue to be over the low fire for another 20 minutes.

Cut the corn grains and add together with more cilantro and reduce the fire to almost minimal. Let it cook very slowly for 10 more minutes.

Serve with rice.


James rates the chili four stars!

Wednesday, July 15, 2009

106 Eggplant with Polenta

This recipe comes courtesy of my fabulous yogi friend Natalie who cooked it for me and James. Absolutely delicious!

If you would like to know more about Natalie, she blogs funny things on her excellent page

Serves 4


1 big eggplant cured (meaning you put it in water with vinager for at least 4 hours, this is the secret! as Natalie explains that otehrwise the eggplant will be hard or taste bitter)
1 big can of chopped tomatoes
1 onion
a little olive oil to fry the onions
1 polenta that you can buy in a rol and cut in patty-style pieces


Fry the onions until they are transparent and add the spices of your choice, I recommend salt, pepper and a little oregano for this one.

Add the tomatoes and let it be there, under a low fire, for about 5 minutes.

Cut the "cured" eggplants in small chunks and add them

Let the mix sit over a low fire for 30 to 40 minutes, add water if it is getting too dry.

For the polenta, at the last minute, place them on a grill or pan with a little oil underneath, and let it be there as if it was a toast, until it is hot all around and inside.

Share with friends

James rates this recipe 5 stars!

Tuesday, July 14, 2009

107 Curried Chick Peas

This recipe comes courtesy of a South-Indian woman from Mangalore, who shared it with me on the 10th day of last week's retreat. It is delicious.

1 1/2 cup of chick peas (I prefer to soak them over night and then boil them myself with one of those vegetarian flavoring cubes, but a can will also work)
1 can chopped tomatoes
1 medium to large onion

1/2 green peppers
1 table spoons of curry powder
1/2 table spoon of Turmeric
cilantro to taste
a little olive oil to fry the onions

A little bit of suggar


Chop the onions and saute them in the olive oil (I am generous with the olive oil here) adding the curry powder and the turmeric, if you like to use garlic, put it here too. When the onions begin to look transparent, add the tomato chunks, and let it remain over a low fire for about 3 minutes. Then add the chopped peppers and stir for another minute.

Add the Chick peas and the salt, also sprinkle the suggar around (it will ease the acidity of the tomatoes). Again let it be there over a very low fire for 10 to 20 minutes.

At some point, put about a third of the curry on a blender (this is the magic secret!) and then put it back again. You will obtain that fantastic texture, and it will taste even better.

When ready to serve put some cilantro on top.

We usually like to eat it with pitta bread, rice, or corn bread.

James rates this recipe: 5 stars!



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