Full Description
Imagine a luxury retreat center nestled in the tall forest of an island paradise where the sea laps at the beach below. Now add the most delicious food imaginable, created by a host of talented artist-cooks using vegetables and flowers gathered from the center's lush gardens, and presented with delicate care. Then think of the most well-known names from the body, mind, and soul circuit who frequently teach here, and the guests who hail from the furthest reaches of the continent...This is Hollyhock. Located on Cortes Island in British Columbia's Georgia Strait, Hollyhock is about nourishing those who work to make the world a better place. It has been attracting visitors like bees to honey for the past 25 years-partly because of its delicious food. Now, for the first time, Hollyhock Cooks showcases the best of its globally influenced cuisine, with more than 200 recipes including everything from soups and salads to entrees, sauces and spreads, desserts, and drinks. Special chapters focus on how to combine garden with kitchen, and on secrets for cooking for a crowd.
And interspersed throughout are comments from the famous Hollyhock presenters-Ram Dass, Eckhart Tolle, Robert Bly, Joan Borysenko and more-on their very favorite dishes. "Maharaji said that we should eat only food cooked with love. The food at Hollyhock is tasty, cooked with care and love. I take away a soft sweetness and a fat stomach!"-Ram Dass Linda Solomon is an award-winning journalism teacher and freelancer whose work has been widely published; she is also a contributing editor to Body and Soul Magazine. Moreka Jolar has worked with cooks at Hollyhock to collect and test their best recipes. Maria Robledo is one of New York's best-known food photographers. All spend as much time as possible on Cortes Island in British Columbia.
Contents
Introduction
Welcome to Hollyhock
Cortes Island: Hollyhock's Home
How to Use This Book
Food Blessing by Martin Prechtel
ONE: Salads and Dressings
SALADS
Asian Cucumber Salad
Asian Slaw
African Couscous Salad with Currants and Almonds
Carrot Salad with Lime
Green Bean and Smoked Salmon Salad
Green Bean Greek Salad with Macedonian-style Feta
Halibut and White Bean Salad
Mixed Vegetable Marinade Salad with Raspberry Vinaigrette
Salmon Salad with Capers and Chipotle
Orzo Salad with Smoked Salmon and Parsley Pesto
Pickled Arame Salad
Sautéed Hijiki Salad
Spinach Salad with Crispy Apple and Toasted Cashews
Spinach Salad with Toasted Seeds
Purple Cabbage Slaw with Caraway and Currants
Arugula, Pear and Romano Salad
Roasted Potato Salad with Chili Vinaigrette and Cilantro
Yellow Beans with Honey Balsamic Vinaigrette and Oven-Roasted Cherry Tomatoes
Tofu Salad
Tabouleh with Toasted Seeds
DRESSINGS
Green Goddess Dressing
Hollyhock Yeast Dressing
Hollyhock Creamy Herbal Dressing
Hollyhock Poppyseed Dressing
Sesame Maple Dressing
TWO: Soups and Stews
Black Bean Soup with Chipotle and Orange
Borscht
Dal
Carrot Soup with Tahini
Chilled Avocado Soup
Pear and Parsnip Soup
Fresh Green Soup
Mixed Bean Chili with Corn
Portuguese Potato and Kale Soup
Prawn and Snapper Stew with Leeks and White Wine
Spicy Squash Soup with Roasted Garlic and Yogurt
Thai Sweet Potato Soup
Caldeirada de Peixe — Portuguese Fish Stew Lemon-Lentil Soup
THREE: Entrées
Baked Samosas
Barbecued Salmon with Mixed Garden Herbs
Barbecued Teriyaki Salmon
Clams or Mussels, Portuguese Style
Caponata with Serpentini Pasta
Cauliflower and Quinoa Bake
Chèvre Tart
Halibut with Lime-Miso Marinade
Cod Dijonnaise
Tomato Crowned Cod
Curried Summer Squash Half-Moon Bouquet
Filo Bake with Leeks and Shiitake Mushrooms
Herbed Polenta Torta with Spinach and Mushrooms
Mediterranean Garlic Custard Tart
Mussels in White Wine and Dijon Cream
Mussels with Chipotle Sauce
Nut Loaf
Prawns with Roasted Red Pepper Sauce
Roasted Vegetable Lasagne
Salmon Polenta Casserole
Salmon Mousse Quiche
Savory Yam Cakes
Shrimp and Braised Leek Tart
Soba Noodles with Ginger-Miso Eggplant
Cold Tangy Orchid Noodles
Spaghetti with Black Olive Pistou
Mediterranean Pasta
Spanakopita with Green Artichoke Hearts
Spinach Mushroom Enchiladas with Monterey Jack
Sweet Potato and Chard Curry
Thai Peanut Tofu
Torta Rustica
Vegetable Curry with Chickpeas
Vegetable Korma
FOUR: On the Side
Antipasto Platter
Acorn Squash with Orange and Nutmeg
Baby Bok Choy with Mushrooms and Whole Toasted Almonds
Baked Beans with Epazote
Barbecued Mushrooms
Bell Peppers Stuffed with Cherry Tomatoes
Carrot and Asparagus Sesame Stir-fry
Fennel and Carrot Roast with Fresh Dill
Fragrant Saffron Rice
Garlic Potato Gratin with Chèvre
Oysters
Green Beans Indian Style
Mashed Potatoes with Roasted Garlic and Chives
Moroccan Baked Squash
Pattypan Squash with Yogurt-Hazelnut Sauce
Roasted Barley Pilaf with Mushrooms and Hazelnuts
Roasted Roots with Lemon and Rosemary
Three Easy Ways to Prepare Tofu
Sesame Home Fries
Green Apple Raita
Tzatziki
Guacamole
Mango Salsa
Pico De Gallo Salsa
Banana Chutney
Cashew Chutney
Coconut Cilantro Chutney
Mango Chutney
Miso Gravy
Nut Butter Gravy
FIVE: Dips, Sauces and Pâtés
Ginger-Miso Sauce
Hollyhock Oyster Barbecue Sauce
Mexican Red Sauce
Nut Butter Sauce
Roasted Red Pepper Sauce
Sorrel Sauce for Salmon
Sweet Basil Tomato Sauce
Thai Red Curry Sauce
Caesar Tofu Dip or Salad Dressing
Fresh Curry Paste
Creamy Cheese Spreads
Green Olive Tapenade
Hot Artichoke Dip
Hummus with Roasted Red Peppers
Lentil Spread with Walnuts and Curry
Mushroom Miso Pâté
White Bean Spread with Roasted Garlic and Sage
SIX: Baking
Babka with Cranberry-Almond Filling
Basic Whole Wheat Pastry
Best Ever Cornbread
Buttermilk Herb Biscuits
Caraway Rye Bread
Crispy Cheese Crackers
Dreamy Whole Wheat Scones
Fennel-Topped French Bread
Granary Buns
Hollyhock Bread
Honey Curry Bread
Honey Wheat Bagels
Lemon Blueberry Muffins
Middle Eastern Flatbread with Cumin Seeds
Mom's Rhubarb Coffee Cake
Oatmeal Muffins
Pear Coffee Cake
Pissaladière
Pita Bread with Sesame Seeds
Roasted Garlic Focaccia with Dry Black Olives
Roulade with Green Olive Tapenade
Savory Nut Tart Shell
Savory Zucchini Muffins
Spiced Carrot Muffins
Spicy Cornmeal Muffins
Spinach Feta Rolls
Zucchini Bread
SEVEN: Desserts
Almond Biscotti with Fennel and Black Pepper
Apple Berry Pie
Blackberries with Honey-Lavender Custard
Brownie Pudding Cake
Banana-Berry Ice
Cheesecake Sauce for Fresh Fruit
Chocolate Bottom Banana Cream Pie
Chocolate Oatmeal Cookies with Orange
Chocolate Tofu Cheesecake
Chocolate Tofu Pudding
Cocoa Banana Cake
Cocoa Banana Frosting
Coconut Carrot Macaroons
Coconut Tapioca
Cream Puffs
Dream Bars
Fruit Turnovers with Ginger and Cardamom
Gingerbread Cake
Killer Peanut Butter Fudge Cookies
Layered Nut Torte
Lemon Squares
Mango Fool
Mango Ginger Upside-Down Cake
Peach Berry Crisp with Cardamom
Pavlova
Portuguese Rice Pudding
Power Cookies
Sour Cream Cake
EIGHT: Breakfast
Applesauce Tahini Pudding
Baked Eggs
Black Rice Pudding with Banana and Lime
Breakfast Corn Soufflé
Breakfast Custard with Fresh Apricots
Breakfast Oatmeal Two Ways
Cardamom Yogurt Sauce
Cornmeal Buttermilk Pancakes
Easy Whole Wheat Crêpes
Hearty No-Wheat Pancakes
Hollyhock Granola
Lavender Fruit Salad
Maple Brown Rice Pudding
Melon and Berry Salad
Muesli with Dried Cranberries and Coconut
Oven-Baked Yam and Potato Hash
Scrambled Tofu
Soy Hotcakes with Orange
Soy Yogurt
Stewed Fruit
Sweet Oat Bake with Currants
Toasted Multigrain and Seed Cereal
NINE: Drinks
Banana-Berry Smoothie
Chai
Coconut Mango Smoothie
Fairy Tea
Hollyhock Ginger Tea
Hollyhock Kitsilano Tea
Hot Apple Cider
Mexican Hot Chocolate
Peaches and Cream
Tiger's Milk
A Week at the Hollyhock Table
How to Cook Successfully for Large Numbers of People
Edible Flowers
About the Contributors
Acknowledgments
Index
