Curry Filo Tarts, Garlic Sesame Greens, & Stovetop Rice Pudding

Curry Filo Tarts

from the Chopra Center Cookbook

1 tsp plus 1 tsp ghee or olive oil

1 tbsp Braggs or tamari

1 pinch black pepper

1 3-inch head cauliflower, coarsely chopped into 1/2 inch pieces

1 pound carrots, peeled and chopped into 1/2 inch pieces

1/4 cup vegetable stock

2 cups coarsely chopped broccoli

2 tsp curry powder

1 tsp dill

2 tsp garam masala

4 sheets filo pastry

Preheat oven to 350 degrees. Spray or brush cupcake pan or 4 8-ounce custard cups or oven-safe bowls with oil (I used a giant muffin pan). Heat a large saute pan over medium heat; add 1 tsp oil, and then add the leeks, aminos, and pepper. Saute until the leeks (onions) are translucent. Keeping the heat on high, add the cauliflower and carrots. Saute for 4 or 5 minutes until the vegetables are cooked but not soft. Add 1/4 cup vegetable stock as needed. Add the broccoli and the spices and continue to saute for another 4 minutes. Be careful not to overcook the vegetables. Turn off the heat, cover, and set aside. Lay out the sheets of filo pastry on the counter. Spray lightly or brush with the remaining tsp. oil. Fold in half , then in half again. Line the prepared cups with the folded filo sheets. Using a slotted spoon, fill the pastry cups with the vegetable mixture, straining off excess liquid. Bring up the ends of the filo pastry and twist together at the top. Spray lightly with oil and bake for 15 minutes or until golden brown.

Garlic and Sesame Greens

1 bunch each of kale, mustard greens, and collard greens

about 4 cloves garlic

Olive Oil

Sesame Oil

Sesame Seeds

Balsamic Vinegar

Saute chopped garlic in a medium heat pan with olive oil and sesame oil, add greens, cook and flip until just wilted, but still bright green. Transfer to serving dish, sprinkle with balsamic vinegar and sesame seeds.

Stovetop Rice Pudding

from the New Moosewood Cookbook

1 cup short-grain brown rice

3-3 1/2 cups milk ( I used almond and soy)

1/2-3/4 tsp salt

3-5 tbsp mix of agave nectar and maple syrup

1/2 tsp vanilla extract

1/2 tsp cinnamon

a dash of nutmeg

1. Rinse the rice in a strainer. Drain well, and place in a saucepan with 3 cups milk. Bring to a boil, cover, and lower heat as much as possible. Simmer until the rice is very tender. This will take up to 1 1/2 hours.

2. About 1 hour into the cooking, stir in the salt, sweetening, vanilla, and spices.

3. Serve at room temp or cold.

Total Cost: 25.50

(had a few of the ingredients on hand already, but still pretty good!)