Out beyond ideas of wrong doing and right doing, there is a field...I'll meet you there!              -Rumi

 

Any Act of Kindness,

regardless of how big or small,

is the Ultimate Offering of the Heart,

its healing properties are bountiful!

 

KindnessCures Supports "KIVA"

     Murkha Dhal

• 4tbsp Ghee

• 2 tsp black mustard seeds

• 1 onion chopped

• 2 garlic cloves finely chopped

• 1 tbsp grated ginger root

• 1 tsp turmeric

• 2 green chilies, seeded and finely chopped

• 1 1/4 cup red and/or yellow split lentils (soak 3-5 hrs)

• 4 cups water

• 1 3/4 cup coconut milk

• 1 tsp salt

1.  Melt the ghee in a large, heavy pan over moderate heat. Add the mustard seeds and cover the pan. When you can hear the seeds popping, add the onion, garlic, and grated ginger. Cook, uncovered, for about 7-8 minutes, until the onion is soft and the garlic is brown.

2. Stir in the turmeric and green chilies (not bell pepper!) and cook for 1-2 minutes, until the chilies soften a little.

3. Add the lentils and cook, stirring frequently, for 2 minutes, until the lentils begin to turn translucent.

4.  Stir in the water, coconut milk and salt. Bring to a boil then reduce the heat and simmer for 40 minutes or until desired consistency is reached.

5 . Transfer the dhal to a warmed serving dish and serve immediately with rice  and naan while hot.

 

Mushroom Carrot Burgers With Feta Cheese

• 1 medium onion
• 2 garlic cloves
• 3 cups fresh mushrooms
• 5 medium carrots
• 2 tablespoons olive oil
• 2 cups fresh whole wheat bread crumbs
• 3 oz feta cheese
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh thyme
• sea salt and freshly ground pepper
• 2 eggs or egg replacer equivalent

   1- Finely chop the onion and garlic. Wipe and finely chop the mushrooms. Grate the carrots. You will save time if you use a food processor for these steps.

   2- Heat the oil in a large skillet and add the onion and garlic. Cook for 3 minutes, until softened but not browned. Stir in the mushrooms and cook for 5 minutes more.

   3- Place the grated carrots and the bread crumbs in a large mixing bowl. Crumble the feta: add feta and mushroom mixture to the bowl. Thoroughly mix in the basil, thyme, and salt and pepper to taste. Beat the eggs and stir them in to bind the mixture.

   4- Shape the mixture into four flat burgers....adding more bread crumbs if needed to hold mixture together.

   5- Use a spatula to place the burgers on the grill rack; Grill for 10-15 minutes, turning often, until the burgers are golden.

Serve on a sprouted wheat bun with Sweet Potato Fries (see recipe) and/or a leafy green salad.

Serves 6

 

 

 

  K.C. Kitchen: Our Favorite Recipes

 

Vegan Pumpkin Pie Filling

• 3lbs Sugar Pumpkin or Butternut Squash

• 1 cup Filtered Water

• 2/3 cup maples syrup

• 1/3 cup nut, soy, or coconut milk

• 4 tablespoons agar-agar flakes

• 2 tablespoons softened coconut butter, or safflower oil

• 2 tablespoons kudzu or arrowroot powder

• 1-2 teaspoons vanilla extract

• 3/4 teaspoon freshly ground cinnamon

• 1 teaspoon grated ginger or 1/2 teaspoon ground ginger

• 1/8 teaspoon freshly ground nutmeg

• 1/2 teaspoon sea salt

• 1 9-inch unbaked piecrust

1. Cut pumpkin in half and place face-down in a baking dish. Pour the water into the dish, and bake in a preheated 450 degree oven for 45 to 60 minutes, or until tender and easily pierced with a fork.
2.Let cool enough to handle before removing the seeds. Scoop out the flesh with a spoon. Reduce the oven temperature to 425.
3. In a small saucepan, bring the maple syrup and milk to a simmer. Add the agar-agar flakes and whisk over low heat until mostly dissolved, 5-6 minutes.
4. Place the pumpkin in a food processor fitted with a metal blade. Add the maple syrup mixture, coconut butter, kudzu, vanilla, cinnamon, ginger, nutmeg, and salt, and blend until very smooth.
5. Pour the filling into the piecrust, bake for 15 minutes, then reduce the heat to 350 and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Cool on a rack for a few hours to set completely. Serve chilled.

 

Vegetarian Stuffed Manicotti

• 1 Box Organic Manicotti

•  Olive Oil

• 10 ounces fresh spinach

• 16 ounces low fat ricotta cheese

• 1 lb "Quorn" brand grounds (meat free beef-style grounds)

• 1/3 cup grated parmesan cheese + 1/4 cup for topping

• 1/2 tsp nutmeg

• 1 tsp pepper

• 4 Cups spaghetti sauce

Preheat oven to 350 degrees. Sauté meat in Olive Oil, set aside. Cook Manicotti according to package directions and set aside. Wash fresh spinach, remove stems and steam for 5 minutes, squeezing out all excess liquid. Combine cooked meat, spinach, ricotta cheese, parmesan cheese, nutmeg and pepper. Stuff manicotti shells with mixture and arrange in a 9x13 inch baking dish. Pour spaghetti sauce over manicotti and bake for 45 minutes. Serve and top with parmesan cheese.

* Use a pastry bag to fill manicotti with mixture...so much easier.

Serves 4