food/recipes

“MAGEIRITSA”, A GREEK SOUP ..VEGETARIAN EDITION!

MATERIALS

500 g fresh white mushrooms
1 small cup of rice
1 lettuce
3 spring onions
1/2 bunch of dill
olive oil
salt and pepper

For the lemon sauce
2 eggs
1 lemon

DIRECTIONS

Either clean with a wet towel or peal off the white mushrooms .
In a deep pot, put enough olive oil to cover its bottom and sauté the mushrooms till
they dry out of their liquids. Then add the spring onions chopped and bake for 3-4
more minutes. Finally , in high temperature, put the cup of rice and let it bake till it
takes a golden color.

Add the lettuce cut into chunks and wait till it “withers”.

Add 2-3 cups of water (enough to cover all materials) and the chopped dill . Wait
until it boils over high heat and then lower the heat and simmer for about 17-20
minutes.

Just a few minutes before the end , beat the eggs with the lemon in a bowl and add
small amounts of the hot mixture into the bowl and whisk continuously so as not to let
the egg become …an omelet!!
Finally turn all ingredients in a the pot and simmer for 2-3 minutes ...Ready to serve!

Tip: excellent to serve with white low fat cheese (greek “katiki”, or ricotta, or other.. )

By Maria Maganari

                Certified Yoga instructor - hatha yoga,vinyasa flow,prenatal,yoga  for kids

•  TARTE WITH MUSHROOMS, GREEK CHEESE “FETA” AND LEEK

  
  

  TARTE,INGREDIENTS

  
  500 g flour for all purposes
  250 g butter
  2 eggs
  2 shots of milk
  A pinch of salt
  A pinch of sugar
  
  The butter, the milk and the eggs should be really cold!!
  
  INGREDIENTS FOR THE FILLING
  
  500 g chopped white mushrooms
  1 leek also chopped
  1 small onion chopped
  200 g greek cheese “feta”
  3 eggs
  1 cup of milk
  Salt, pepper, grated cheese for …sprinkling !
  
  …and let’s cook!
  
  DIRECTIONS
  
  Tarte: In the mixers bowl, beat the butter (in pieces) with the flour –using the K
  accessory- only for 3-4 minutes, process until mixture resembles bread crumb.
  Then add the eggs, the milk, the salt and the sugar and beat for 20 more seconds!!
  Seriously… no more than that!
  You get a quite mild dough , which you separate into two, wrap in plastic wrap, and
  chill for1 hour in the refrigerator.
  
  Roll out the pastry to 1/8 inch thick (3mm) -one of the two pieces, the other one save it
  for next time freezing for not more than one month-, line a 10 or 12 inch (30 cm) tart
  pan.
  
  Preheat the oven to 350 degrees F (175 degrees C).
  
  Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for
  20 minutes. Remove foil and rice, and continue baking until pastry is a light golden
  color-20 more minutes approximately .
  
  Filling: Place 1 tablespoon of olive oil in a pan and cook the mushrooms in high
  heat. Add the onion and the leek until they take a golden colour.
  
  In a bowl, mix the mushrooms, leek, onion with the feta cheese.In a second bowl beat the eggs, with the milk , the salt and the pepper
  
  Put the mixture of mushrooms inside the baked tarte. Add the liquid mixture of eggs
  and milk, sprinkle with the grated cheese.
  
  Bake for 45-50 more minutes…
  
  Here you are!

By Maria Maganari

                Certified Yoga instructor - hatha yoga,vinyasa flow,prenatal,yoga  for kids

• Cooking with ahimsa.......! Samadhi snacks ! Enjoy!  

   

   http://vimeo.com/55893660

  These vegan Oatmeal coconut Chocolate Chip Cookies are a favorite at my house. We sit around and eat them while discussing the Yoga Sutras. Or watching Survivor. Only recommended to make if you're not practicing the next morning!

  Cream the margarine and the sugar with a hand blender. Combine the ground flax, water, soy milk and vanilla, and then add it to the margarine and sugar. Use the hand blender to mix it all together really well. Then combine the flour, baking soda, and salt, and stir everything together. Add the quick oats, chocolate chips and coconut, and stir.
  Make cookies by taking out globs of dough, about 1 tbsp each, and then slightly flatten them on a cookie sheet. Cook in the oven for approximately 12 minutes, or until the edges start to turn golden. Once you take them out of the oven, use a spatula to get them off the cookie sheet, and the let them cool for about 10 minutes. Enjoy!
  
  
    Suggested by Sissy Karydi