Recipe Index

Bean, Leek And Cabbage Soup
Baba Ghanoush
Zucchini Lasagna
Moroccan Couscous
Roasted Beets, Spinach And Raisins With Pine Nuts
Corn Muffins/Bread
Baked Broccoli And Cheese Breakfast Casserole
Celery Salad
Apple Streusel Coffee Cake
Moroccan Sweet Potato Stew


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Recipe Index

Bean, Leek And Cabbage Soup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen retreat 10-5-13

1 Onion, Chopped -Parsley, Chopped
2 Leeks, Chopped 2 Tablespoon Fresh Oregano, Chopped
1 Large Potato, Diced 3 Oz (1 Cup) Parmesan Cheese,
2 Cloves Garlic, Chopped -Shaved
5 Cups Vegetable Stock 3Tablespoon Extra Virgin Olive Oil
4 Oz. Can Cannellini Beans, Garlic Toasts
-Drained, Liquid Reserved Exra Virgin Olive Oil
6 Ox Savoy Cabbage, Shredded 6 Slices Thick Country Bread
3 Tablespoon Fresh Flat Leaf 1 Clove Garlic, Peeled And Bruised

1. Heat oil in a large pan, add the onion, leeks, potato and garlic and cook gently for 4- minutes. Pour on the stock and the liquid from the beans (reserving the beans). Cover and simmer for 15 minutes.
2. Stir in the cabbage and beans, with half the herbs. Season and cook for 10 minutes more. Spoon about 1/3 of the soup into a food processor or blender and process until fairly smooth. Retrun the puree to the soup in the pan, tast for seasoning and heat through for 5 minutes.
3. Mean while make the garlic toasts. Drizzle a little oil over the slices of brad, then rub both sides of the slices with the garlic. Toast until browned on both sides.
4. Ladle the soup into bowls. Sprinkle with the remaining herbs and Parmesan shavings. Add a drizzle of oilve oil and serve immediately with the garlic toasts.


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Baba Ghanoush
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6-8 Servings

Made for Mondo Zen Retreat 10-2013

2 Medium Eggplants, Roasted & 1/2 Tsp. Cumin
-Peeled 1/2 Tsp. Salt
1/3 Cups Tahini Pinch Cayenne Pepper
3 Garlic Clove, Roasted & Peeled Extra Virgin Olive Oil
2 Fresh Lemons, Juiced

1.Roast Eggplant and garlic in oven or on the grill, cool to warm.

2. Remove the pulp from roasted eggplant and place in a bowl along with some of the smoky roasting liquid. Allow to cool to room temperature.

3. Add Tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 T. extra virgin olive oil to the bowl.

4. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the Tahini past, roasted garlic, and any stringiness of the eggplant. Mix until well combined.

5. Taste the dip. Add additional Tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.

6. Drizzle the surface of the dip lightly with extra virgin olive oil.

7. Sprinkle with paprika and fresh minced parsley to garnish.

8. Serve as a dip with pita bread, Naan, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an air tight container.


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Zucchini Lasagna
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 10-5-13

2 Large Zucchini 1 Egg
1 Tablespoon Salt 1 (15 Oz.) Ricotta Low-Fat Cheese
1 1/2 Tsp. Black Pepper, Freshly 2 Tablespoon Fresh Parsley, Chopped
-Ground 1 (16 Oz. ) Pkg Frozen Spinach,
1 Small Green Bell Peppers, Diced -Chopped, Thawed And Drained
1 1/2 Onions, Diced 1 1/2 Pounds Fresh Mushrooms,
1 Cups Tomato Paste -Sliced
1 (16 Oz.) Can Tomato Sauce 8 Oz. Mozzarella Cheese, Shredded
1/4 Cups Red Wine 8 Oz. Parmesan Cheese, Grated
2 Tablespoon Fresh Basil, Chopped 1 (16 Oz.) Can Stewed Italian
1 Tablespoon Fresh Oregano, Chopped -Tomatoes, Diced
Hot Water As Needed

1. Preheat oven to 325 degrees. Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in colander.
3. To prepare the sauce, cook green pepper and onion over medium heat. Stir in tomato paste, tomato sauce, wine, basil and oregano, adding a small amount of hot water if sauce is too think. Bring to a boil; reduce heat and simmer sauce for abut 20 minutes, stirring frequently.
4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5. To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan chees evenly over the top; cover with foil.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for 5 minuses before serving.


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Moroccan Couscous
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Zen Retreat 10-5-13

1 Cups Couscous 1 Sweet Potatoes, Julienned
1 1/2 Cups Water 1 Can Garbanzo Beans
2 T. Olive Oil 1Tablespoon Tomato Paste
1 Cups Vegetable Broth 1/2 Tsp Ground Cinnamon
1 Large Onion, Diced 1/2 Tsp. Ground Turmeric
2 Carrots, Peeled And Julienned 1 Pinch Cumin
1 Turnip, Peeled And Julienned Golden Raisins
1 Zucchini, Peeled And Julienned Pine Nuts Or Almonds

1. Prepare Couscous in boiling water, cover and simmer for about 2 minutes or until all the water has been absorbed. Stir to fluff. Remove from heat and allow to stand for 5 minutes. Stir before serving.
2. On high heat, saute onion, carrots, sweet potato, zucchini, and turnips until 3/4 cooked, for approximately 10 minutes.
3. Reduce hat to medium and add vegetable broth. Let mixture simmer.
4. Add spices, tomato paste, and garbanzo beans.
5. Stir in prepared Couscous. Cover and remove from burner.
6. Garnish with raisins and nuts.


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Roasted Beets, Spinach And Raisins With Pine Nuts
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 10-7-12

1/4 Cups Olive Oil, Divided 1/4 Cups Pine Nuts
1/2 Cups Onion, Sliced 1 Tablespoon Lemon Juice
1 Clove Garlic, Minced Salt And Pepper
1 1/2 - 2 Pounds Spinach Or Swiss 4 Beets Roasted, Skins Removed And
-Chard, Chopped -Quartered
1/3Cups Raisins

1. Roast beets in oven or over grill until tender when a fork is inserted. Cool and remove skins then quarter.

2. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the onion: cook, stirring occasionally, until golden, about 15 minuses. Stir in the garlic and cook for 1 minute more.

3. Add the chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between batches. When all the greens are added and the leaves are wilted, stir in the raisins, pine nuts, lemon juice, and the remaining 1 tablespoon oil. Add in the roasted beets and toss. Season with salt and peeper to taste.


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Corn Muffins/Bread
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 12 Servings

Zen Retreat 1--5-13

2 1/2 Cups Corn Bread Mix 1 Egg
1 1/4 Cups Water 1/2 Cups Cheddar Cheese
1/4 Cups Oil

1. Mix all ingredients just until blended
2. Heat oven to 400 degrees. Line muffin tin with paper or grease, fill cups with mixture to make 12 muffins. Bake for 15 minutes.
3. For Bread, use an 8" X 8" greased square pan and bake at 350 degrees for 30 minutes.


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Baked Broccoli And Cheese Breakfast Casserole
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Made this for a Zen Retreat 11-6-11

8 Cups Broccoli, Trimmed Salt & Pepper
4 Eggs, Beaten 1/2 Cups Cheddar Cheese, Grated
2 Cups Cottage Cheese 8 Tablespoon Bread Crumbs
4 Teaspoon Green Onions, Minced 1/2 Cups Cheddar Cheese, Grated
1 Teaspoon Worcestershire Sauce 8 Tablespoons Butter

1. Parboil broccoli for 7 minutes, drain and place in buttered casserole (9 X 13).

2. Combine the eggs, cottage cheese, green onions, Worcestershire sauce, salt and pepper and cheddar cheese. Mix and pour over broccoli.

3. Cover casserole with second 1/2 cup of cheese and bread crumbs and dot with butter.

4. Bake at 350F for 20 - 30 minutes.


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Celery Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 10-6-12

2 Bunches Celery, With Leaves, 6 Tablespoon Olive Oil
-Thinly Sliced 2 Tablespoon Lemon Juice, Freshly
2 Red Peppers, Roasted And Cut In -Squeezed
-Strips 1 Clove Garlic, Minced
4 Oz. Mozzarella Cheese, Cut Into 1/2 Tsp Salt
-Strips 1/4 Tsp Pepper
2 Tablespoon Fresh Basil, Chopped 3 Eggs, Hard Boiled & Sliced

Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl.

Wisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad: toss to coat.

Cover the bow and chill for at least 2 hours. Toss again before serving, arrange the egg slices decorativly around the salad.


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Apple Streusel Coffee Cake
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Zen Retreat 10-5-13

1 1/2 Cups Flour 1 1/2 Cups Granny Smith Apples
2 1/4 Tsp. Baking Powder -(2-3 Apples), Diced
1/2 Cups Sugar Streusel Topping
1/2 Tsp. Salt & Cinnamon 1/2 Cups Sugar
1/4 Cups Vegetable Shortening, 1/4 Cups Flour
-Melted 2 Tablespoon Butter
1 Egg 1/2 Tsp. Cinnamon
1/2 Cups Milk

Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8- inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 degrees about 25-30 minutes or until a toothpick inserted comes out clean.


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Moroccan Sweet Potato Stew
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 10 Servings

10-5-13 Zen Retreat

1 Large Onion, Diced 1 Large Red Bell Peppers, Seeded
3 Cloves Garlic, Minced -And Chopped To 1 Inch
1 1/2 Tsp. Turmeric 1 Eggplant, Peeled And Chopped To
1 Tsp. Cinnamon -1 Inch
3/4 Tsp. Ground Cumin 3/4 Cups Vegetable Broth
1/4 Tsp. Ground Nutmeg 2 Cups Canned Chickpeas, Drained
1/4 Tsp. Red Pepper Flakes 1 (28 Oz) Can Tomatoes, Undrained
3/4 Tsp. Fresh ground Black Pepper -And Diced
3-4 Sweet Potatoes, Peeled And Cilantro (fresh), Chopped
-Chopped To 1 Inch

1. Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered over low heat until tender, about 10-12 minutes, adding more water as necessary to prevent scorching.
2. Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
3. Add garbanzo beans and tomatoes, and simmer covered, until sweet potatoes are tender, about 45-60 minutes, stirring occasionally. Garnish with fresh Cilantro before serving.


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