Hello!

Welcome to our shared nourishment page. Our hope is that the recipes on this page will help guide, inspire and encourage you to cook healthy, delicious, meat free meals. 

All recipes have been shared from members of the Dharma Circle Sangha - we are not chiefs and to be honest a few of us have never actually followed a recipe before in our lives...but we love experimenting. So, with that in mind, perhaps it would be best to use measurements and times as guides rather then absolutes (and please feel free to drop me a line with any constructive input and feedback). :-) 

Please consider the quality of each ingredient - sourcing organic where possible. 

If you would like to contribute to this page please have a chat with me next time you're in the studio. 

We will continue to add more recipes over time so please pop back again and see what's new.

Much love

Samantha

What you need:

1 cup sushi rice

1.5 cups water 

1 small sweet potato  

1 TBS shoyu sauce

1 TSB mirin or cooking sake 

1/2 tsp salt (adjust to your taste) 

1/2 TBS butter or coconut oil or ghee 

Optional add ons:

Spring onion 

sesame seeds 

nori sheet 

What to do: 

1. Wash rice roughly 5 times or more (until water is roughly clear) Massage rice in circular motion at each wash 10 times.

2. Soak cut sweet potato for 20 minutes 

3. Leave washed and drained rice in a colander covered with wet tea towel for 30 minutes  

4. Add water, rice, sauces, salt and sweet potato into pot bring to boil then simmer for 15 minutes with the lid on.

5. Let it sit for 10 minutes.

6.  At this point you can add spring onions and sesame seeds and butter.  Stir then use cling wrap to shape the onigiri into triangles then add cut nori sheet if you like.

What You Need:

4 garlic cloves (smashed)

2cm fresh ginger grated

1 small green chilli

1 small red onion finely chopped

1 dried red chilli

1 heaped TBS ground cumin

2 tsp ground coriander

2 tsp ground cinnamon 

1 tsp ground nutmeg

400g Red Kidney Beans

400g Brown Lentils

400g Diced tined tomatoes (with juice)

2 tsp dried (or fresh if you have it) oregano

1 tsp smoked paprika (more to taste)

Half cup coarsely crushed cashews

Stems of half a bunch of fresh coriander (thinly sliced)

1 TBS Blackstrap Molasses 

1 tsp of  good quality butter, gee, vegan butter, or any good oil/fat

Salt to taste

Optional add ons to serve:

Cooked rice

Sour cream

Grated tasty cheese  (vegan option if preferred)

Fresh coriander leaves

Smashed avocado  with lime juice  

What to do: 

I know there's a lot of ingredients but once you have everything - it's super easy.

Saute in olive oil the first 5 ingredients - until onion translucent.

Add next 4 ingredient (dry spices) - until aromatic.

Add next 5 ingredients and simmer 5min.

Add next 3 ingredients, simmer 5 min - adding extra water or tomatoes to keep at preferred consistency 

Stir in butter

Salt and extra spices to taste (I quite like bit more cumin)

turn the heat to low and simmer another 10min stirring occasionally.

Turn heat off, check salt. 

Serve with cooked rice, and toppings.

What You Need:

3/4 cup Basmati rice

1 cup red lentils (split)

2 inches grated ginger

1 tsp ground turmeric 

1/2 tsp asafoetida 

1 TBS gee (or coconut oil)

1 small green chilli

2 tsp fennel seeds

1 tsp black mustard seeds

1/4 tsp asafoetida

10 fresh curry leaves

6 cloves

1/2tsp cumin seeds

2 Plump fresh tomatoes 

Salt to taste

Fresh coriander 

Optional add ons to serve:

Fresh spinach leaves (stir through toward the end so still lovely and green when serving).

Serve with: Mango pickle (available at India super market)

Wedges of fresh lemon or lime

Tadka translates as "tempering" and will add an extra dimension to this an any Indian inspired dish - more info later :-)

what to do:

Mix rice and lentils, wash well and drain.

Add to a large(ish) pot of water, bring to the boil with ginger, turmeric and a 1/4 tsp asafoetida. Simmer until rice and lentils are 99% cooked adding more water as you go until you have reached desired consistency something like porridge ;-)

Meanwhile in another pan heat gee, add fennel seeds, cloves, black mustard seeds, curry leaves, green chilli and another sprinkle of asafoetida heat until aromatic.

Add chopped tomatoes high heat - (watch out for the spattering. After a few moments you can reduce the heat and cover pan - stir occasionally (so spices don't burn or stick to the bottom). Wait for separation of tomatoes and oil. Add little salt, turn off heat and wait for rice/lentils to be ready.

Stir spiced tomato though the lentils (add spinach if using) simmer for a few minutes then turn off heat. Add extra salt (if needed), cover pot and let flavours hang out together while you make the Tadka.

In a separate small pot, heat extra gee, add extra spices - cumin seeds, fennel seeds, curry leaf and 2 cloves. Heat until aromatic the quickly pour over Kicheree cover with lid an let it sit for a few min before stirring through and serving.

Serve with fresh coriander, lime/lemon wedges and pickle.