Bhajan's Banquet - X-post

[Guest guest]

This recipe dates back to the late 60's and early 70's when the Golden Temple

of Conscious Cookery had a little restaurant off Dupont Circle in DC. This

was one of my favorite dishes and the chef kindly shared the recipe. I cut

the proportions down to a more manageable amount (the original version made

at least 50 servings), and have altered it over the years the include a

greater proportion of vegetables and spices than was originally called for.

It's a very forgiving recipe, and can be tailored to fit your tastes. It's

doesn't look very exciting, but it tastes great.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Bhajan's Banquet - Golden Temple

 

Recipe By : The Golden Temple of Conscious Cookery, Washington, D.C.

Serving Size : 8 Preparation Time :1:00

Categories : Beans & Legumes Vegetarian

Tried & True **To Eat-Lf

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups mung beans

2 cups brown rice

10 cups water

2 tablespoons oil

2 stalks celery -- chopped

1 carrots -- chopped

2 onions -- chopped

1 bell peppers -- chopped

4 cloves garlic -- minced

1 teaspoon coriander

1 1/4 teaspoons turmeric

1 teaspoon ground cumin

1 teaspoon celery seed

1 teaspoon mustard powder

2/3 cup low sodium soy sauce

1/4 teaspoon black pepper

1/4 teaspoon cayenne

4 ounces Monterey jack cheese -- shredded

OR cheddar, brick, etc.

 

Wash the beans and rice. Combine with water in a saucepan and cook for 45

minutes - beans will begin to pop.

 

Meanwhile saute the vegetables in the oil until tender.

 

Add the spices to the vegetables and simmer until the beans are done.

 

Combine the vegetables and the beans and cook 15 minutes.

 

Place in a dish and melt the cheese over the top.

 

Serve hot.

 

 

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NOTES : This is the original recipe from the Golden Temple of Conscious

Cookery in Washington, D.C. It makes a large amount, so the recipe can be

halved, or even quartered and it still works out well. I like more vegetables

than the original calls for, so I usually double the amount there.

[ChristinefromVineyland 0]

In 1972, I lived on Guru Ram Das Farm in WV, and we trucked vegetables every couple of weeks to the Golden Temple Conscious Cookery. It was always a fine experience doing yoga and staying with those wonderful people for a couple of days.