Have you noticed that almost everyone you talk to has this curious little glint in their eyes? They are forever listing what they had for breakfast, lunch & dinner. They are jogging in place while chatting? All this has made us insecure and nervous. We are now anxious to find a spa, a golden door? No, maybe we even need a clinic in Switzerland? We can see it, everything in white, inmates handcuffed to a metal bed? And then, after tearfully dumping our stash of naughty nibbles, we could turn ourselves in? Start a new day? A new life? Really? Just a tad harsh you say? Well, suddenly we remembered. For years, the most interesting people we have ever met have gone to an esoteric Buddhist retreat in the central California hills. It’s Tassajara, http://www.sfzc.org/tassajara/, but the sad news is that it does not open to guests until April...bummer!
But wait, we can make our own Tassajara inspired dishes and the best thing that Tassajara does, besides make outrageous bread, is provide a huge array of items and allow everyone to make their own bag lunch. We can do this. Make a delicious, ultra healthy, lunch and just walk out the door and do not return until we have gone miles, sat in the sun to munch, and returned exhausted but high with self satisfaction and dreams of shredding our Spanks.
Tassajara does have great cookbooks, check our selection among the cookbook favorites on the side bar. For anyone who wants to make a vegetarian shift they are for you. We are interested in a cleansing diet right now so we have created some recipes for a sandwich filling and a great meatloaf stand-in that uses brown rice, oats and nuts as well as snow white, ginger-orange daikon pickles that will sparkle up those taste buds! Finally we have done some guilt free, butternut squash candies so everyone can have the Ayurvedic balance of six tastes--sweet, sour, salty, bitter, pungent and astringent. Ahhhhh, it’s great to be a part of this whole new world!
Faux Orange Duck Salad
7 ounces tempeh, chopped into irregular shaped chunks, approximating pieces of duck.
Marinate several hrs. with 2 tbls. orange juice & a tsp. zest, pinch of ground thyme, and 1 tiny drop liquid smoke. Now add 2 tsp. maple syrup, a few drops of sherry vinegar, 1 tsp. soy sauce, and a dash of very finely minced garlic....or if your in a rush, you could just use 1/4 cup Annie’s or comparable barbeque sauce added to the juice, zest & soy sauce.
Then very lightly roll the pieces in flour and deep fry until golden brown or just steam for 20 minutes, sprinkle lightly with Kosher salt & pepper then cool to room temperature.
Now in a bowl add all ingredients together and gently combine.
1/2 cup mayonnaise (tofu, soymilk or egg)
2 tablespoons minced shallots
Dash of sesame oil
3 tbls. Sliced water chestnuts
1/4 cup supremed orange slices or mandarin oranges drained and blotted very dry
1/4 cup Persian or English cucumber chopped with skin on
1 tbls, parsley minced and blotted with a towel
Serve now or refrigerate over night for next day lunch. Check for s&p, make sandwich with coarse oat nut bread or at home, just serve on radicchio or Bib lettuce leafs torn with bread on the side.