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The Joy Of An Empty Pot, The Vichara Buddhist Monastery Vegetarian Cookbook


	Cookbook Image - 240812	Title: The Joy Of An Empty Pot, The Vichara Buddhist Monastery Vegetarian Cookbook	By: The Vichara Monastery	Group/Family Location: Coulterville, CA	Organization: The Vichara Monastery
Book Number: 240812
From: Coulterville, CA
Number of Recipes: 365
Binding Style: Hard Back

Description: This cookbook is a collection of recipes that have been frequently requested by our members. It is a lacto-ovo vegetarian cookbook. We do use eggs and dairy products in our recipes.

Funds raised support: All of the proceeds from the sale of this cookbook will go to support the Vichara Buddhist Monastery.

How to Purchase

Make check payable to:
The Vichara Monastery

Mail order to:
The Vichara Monastery
Att: Rev. David B. Mckinney
10049 Ernst Rd.
Coulterville, CA 95311
Phone: 209-878-3398
Fax:
E-mail: vicharamonastery@gmail.com
Web site

Cost: $30.00
plus $5.00 S/H per book.

California residents add 8.0% state and local sales tax to your order.

Favorite Recipe

Farmer's Spaghetti
By: Rev. Mckinney

  • 1/4 c. olive oil
  • 2 c. yellow onion, sliced thinly, top to bottom in strips 1/4-inch wide (1 lrg. onion)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 c. celery, sliced julienne (about 2 stalks)
  • 1 c. red or green bell pepper, sliced julienne
  • 1 c. peeled and thinly sliced carrot (1 lrg. carrot)
  • 2 1/2 c. thinly sliced cauliflower florets ---- (about 1/2 lb.)
  • 1 c. zucchini, sliced julienne (1 sm. zucchini)
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 tsp. dried oregano, crushed
  • 1/2 tsp. dried sweet basil, crushed
  • 1/4 tsp. anise seed, crushed
  • 1/4 tsp. black pepper
  • pinch crushed red chile peppers
  • 1 (15 oz.) can whole tomatoes (1 1/2 c.)
  • 1/4 c. white wine
  • 1 c. tomato juice, divided (1/2 c. plus 1/2 c.)
  • 1 Tbs. butter
  • 1 lb. dried spaghetti noodles

Heat olive oil in a large frying pan. Add onion, garlic, celery, bell pepper, carrots, cauliflower, and zucchini. Cook over medium heat for 1 to 2 minutes. If you are using an electric skillet, it should be set at 275. Add salt, sugar, oregano, sweet basil, anise, black pepper, and chile pepper. Continue to cook for 5 to 10 minutes, or until onions are translucent. Drain tomatoes, reserving the liquid. Dice the tomatoes and add to vegetables in frying pan along with the reserved liquid, white wine, 1/2 cup tomato juice, and butter. Continue to cook for another 10 to 15 minutes, or until remaining vegetables are tender. Add remaining 1/2 cup tomato juice if needed. Keep vegetables warm while cooking spaghetti noodles. Cook spaghetti noodles according to the package directions and drain. Return them to the pot they were cooked in and add cooked vegetables from frying pan. Stir until well blended and serve at once. Note: This could just as easily be called Summer Spaghetti. It is usually made in the early summer when fresh young vegetables are abundant. "Sliced julienne" (sometimes called shoestring) means to cut vegetables so that they are about 1/4 x 1/4 x 2-inches long.







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