The Shohoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa

The Shohoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa

Anne Saks, Faith Stone

Language: English

Pages: 212

ISBN: 2:00085124

Format: PDF / Kindle (mobi) / ePub

Let Shoshoni's two master cooks, Faith Stone and Anne Saks, guide you in creating that nourishing atmosphere that turns good food into great food. Here is a sampling of the recipes that have made the Shoshoni Yoga Retreat kitchen a memorable experience for hundreds of diners and retreat-goers.
















teaspoon fresh garlic, minced 2 cups freshly squeezed orange juice ½ cup white miso ½ cup tahini ½ cup carrots, julienned ½ cup broccoli florets 2 tablespoons scallions, slivered 4 tablespoons slivered almonds, toasted 1 (11 ounce) can mandarin orange slices 1. Place tofu slices on a cookie sheet, cover with plastic, and freeze at least 3 hours or overnight. 2. Preheat oven to 375°F. 3. Combine tamari, water, sherry, ginger, and garlic for marinade. 4. Remove tofu from

moisten, but not saturate, the pastry sheets. Lay a second layer on top of the first, and again lightly brush with olive oil. Repeat with a third sheet. Cut through the three layers with a sharp knife lengthwise to produce two long strips. 4. Preheat oven to 350°F. 5. Spoon ½ cup filling onto lower right-hand corner of one of the strips. Fold that corner up toward lefthand edge to form a triangle, encasing the filling. Continue to roll up to the end of the strip until you have a

Baked Polenta with Wild Mush- rooms (pg 156), (follow recipe through step 3) 1 recipe Tofu Ricotta (pg 108) double recipe Sun-Dried Tomato and Basil Dressing (pg 103) 1 red bell pepper, or 1 (6 ounce) jar Italian roasted red peppers 6 ounces soy sausage, finely chopped (optional) 1 teaspoon olive oil ½ cup fresh basil, chopped 1. Prepare the Baked Polenta with Wild Mushroom recipe through step 3. 2. Preheat oven to 350°F. 3. Divide the polenta into two 9” x 12” oiled baking

Sauce (pg 77) 1. Prepare potatoes, broccoli, and green peppers, and set aside. 2. Cook onion, garlic, and mushrooms in water until onions are translucent. Drain off liquid. 3. Mix mashed potatoes with onion mixture, steamed broccoli, and sautéed peppers. Add salt, pepper, and basil. Adjust seasonings to taste. 4. Preheat oven to 350°F. 5. If using large chard leaves, cut in half crosswise, making twelve 4-6 inch sections (leave small leaves whole). Stuff with potato mixture,

olive oil, lemon juice, garlic, parsley, basil, salt, and pepper. Pour mixture over the chilled artichokes, and allow to marinate until serving. Per serving : Calories: 205, Protein: 2 gm., Carbohydrates: 10 gm., Fat: 13 gm., Percentage of calories from fat: 57% Samosas Yields 12 samosas PREP TIME: 1 hour COOKING TIME: 1 hour Samosas are curried vegetable turnovers popular throughout India. Samosas are traditionally deep fried, but we enjoy a delicious baked version that’s

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