Main Courses

Saffron Risotto with Asparagus and Zucchini

This dish is a derivative of the delectable Mediterranean variety. Arborio is the standard variety of risotto found today. However, there are others available in specialty stores. We urge you to try them all. This family of rice is famous for its creamy texture and will absorb many times its weight in water and the unctuous quality can be a great comfort!

A Tip: When preparing risotto, do not wash the rice beforehand.

Serves 4 as a main course

Ingredients

2 tablespoons Maharishi Ayurveda Ghee
1 tablespoon Maharishi Ayurveda Vata Churna
Pinch of saffron
1 1/2 cups of Arborio
5 1/4 cups of warm water
1 large zucchini
1/2 pound of asparagus (about 12 medium spears)
1/2 yellow onion (optional)
1 tsp. lemon pepper seasoning
1/2 lemon
Salt
Fresh ground pepper
Fresh cilantro for garnish
Fresh ground Pecorino or Parmesan cheese (optional)

Melt ghee in a medium stockpot. Bring to a medium high heat, careful not to burn. Sauté finely chopped onion over medium high heat until golden and add Vata Churna. Stir in the saffron and the Arborio. Bring the water to a boil on the stove or in a kettle and set aside. Sauté above ingredients for a few seconds, then add 1/4 cup water to slow cooking. Add cubed zucchini and chopped asparagus, the lemon pepper and sauté lightly, mixing the contents of the pot well. Add 3 cups of water and bring to a boil. Cover and reduce heat to a medium simmer. Add remaining 2 cups of warm water, 1/4 quarter cup at a time, stirring frequently as the rice mixture absorbs the liquid. Stir in the juice of the lemon and 1/2 tsp. of salt. The absorption time is approximately 25 minutes, which may vary slightly according to cooking temperature. After the liquid is integrated and the dish is creamy as a good risotto should be, turn off the stove and allow the dish to set covered for five minutes. Add salt and fresh ground pepper to taste. Garnish with fresh chopped cilantro. Serve with ground Pecorino or Parmesan on the side which can be sprinkled liberally over the top. Enjoy!

Yellow Split Peas with Wild Rice

Serves 4-6 as a main dish

This satisfying, warm dish may be prepared on the stovetop with variations in the amount of water. However, we offer here the quicker, more immediate method of pressure cooking.

7 cups water
1/2 cup dry wild rice
1 1/2 cups dry split peas
1 Tbl. Maharishi Ayurveda Vata Churna
1 Tbl. Maharishi Ayurveda Ghee
1 Tsp. salt
Grated Parmesan for Garnish
Chopped cilantro for garnish

In a pressure cooker add all the ingredients except the cilantro and parmesan.

Lock lid in place and bring to a high pressure. Reduce and continue to pressurize on medium pressure for 30 minutes, keeping the cooking steady.

After cooking is finished, reduce pressure and place in a large bowl. The mixture will be a kind of thick soup. Sprinkle with a tablespoon of parmesan and garnish with a few sprigs of cilantro for each bowl served. Enjoy.

Recipe courtesy of Dennis Boatright

Yellow Squash Couscous with Garbanzo Beans

This middle-eastern style dish is a delight for the eyes. The color and the aroma are heartwarming. The dish can be served as a side to a more opulent main dish or as the entree itself.

Serves 4 to 6 as a main course

1 cup baby carrots sliced very thin
4 small yellow squash quartered and sliced 1/4 inch thick
2 medium tomatoes quartered and sliced 1/2 inch thick
3 Tbs. Maharishi Ayurveda Garlic, Fennel and Basil Ghee
1 Tbs. Maharishi Ayurveda Kapha Churna
2 cups water
2 cups or 16 oz. Garbanzo Beans, cooked until tender
10 oz. dried couscous
1 tsp. salt
Fresh Ground Pepper to taste
Fresh Cilantro chopped fine for garnish

Preheat oven to 450 degrees

Using a large, covered roasting pan, combine the first seven ingredients. Place in the oven and bake for 45 minutes, making sure the cover is tight. Carefully remove from the oven and stir in salt and fresh ground pepper. Add the dried couscous and stir thoroughly. Replace the lid and put back in the oven for five more minutes or until the couscous has absorbed the liquid from the pan. Garnish with fresh Cilantro.

Recipe courtesy of Dennis Boatright

Quinoa-Paneer Burgers

1/2 cup quinoa
1 cup water
1 tablespoon Maharishi Ayurveda Ghee
1 teaspoon Maharishi Ayurveda Vata Churna
1 grated carrot
1 stalk celery, thinly sliced
6 oz grated paneer
1/3 cup minced fresh parsley
3 tablespoons Almond Butter
2 tablespoons flour
salt
pepper
Wash quinoa thoroughly, add water and bring to a boil. Simmer on low for 20 minutes then cool.
Heat the ghee in a skillet. Add Vata Churna, carrot and celery and sauté over low heat until tender.
Mix the sautéed vegetables, quinoa, parsley, almond butter and flour. Season with salt and pepper.
Shape the mixture into burgers and fry them in ghee on both sides until they are brown.

Apple Pancakes

Makes 16 3-inch pancakes

These pancakes are made with a crepe batter which is softer and more moist than regular pancake batter. They are also sweeter because of the apples so they don’t require any topping and can be eaten by themselves.

1 1/2 cups unbleached white flour
1/2 teaspoon salt
2 tablespoons arrowroot
2 tablespoons Maharishi Ayurveda Almond Energy Drink Mix
1/8 teaspoon ground cinnamon
2 tablespoons melted Maharishi Ayurveda Ghee
1 1/2 cups plain soymilk
3 sweet apples
In a mixing bowl mix the dry ingredients. Add ghee and soymilk and mix into a smooth, thick batter with a mixer or a whisk.
Peel and core apples and grate on a medium size grater. Stir grated apples into the batter.
Place a skillet on medium heat. Lightly coat with ghee. Pour 1/3 cup of batter onto the skillet. Pour 3 or 4 pancakes at a time, depending on the size of your skillet. When the side of the pancakes start to turn hard, flip them over with a spatula. Cook both sides to a golden brown.