Our dear family friend Lama Tenzin came to town, house guest #38.  With him a lesson in the kitchen fo’Mee.
http://www.youtube.com/watch?v=QkcJShrtUiQ

In Tibet and India it is concidered a blessing to eat the foods of the monks.  Sick folks travel to the monasteries to eat a meal prepared by the monks – believeing that a blessing or healing will occur.  Lama Tenzin is a wonderful cook and he runs an orphange, 21 girls all rescued from Upper Dolpo – he makes the walk taking 28 days round trip to the highest city in the world.  There he face Mao rebels and freezing cold climates.  There are almost no veggies up there and only the rich have rice to eat.

Here’s what he made for us!

Basmati Rice

• 2 cups of rinsed Basmati rice
• Add 4 cups of water place in rice maker or stove top pot.
• Add a pinch of salt towards the end.

Steam Veggies:

• Wash all of the veggies first!
• Place Asparagus and any type of mushrooms in steamer
• Steam until slightly soft, but not for too long
• Steam red pepper, carrots, snap peas, brocolli, yellow squash, zuchinni -  break into two groups.

Red potatoes -

• Remove eyes and dark spots
• Steam red potatoes until soft
• Once potatoes are done and cover in blend of crushed garlic and green curry paste – Lama Tenzin mixed these two items together to create a paste, the green curry was not spicy and can be found in the Asian food section or any International Market. The Lama used about 2 tablespoons of paste for the potatoes. The rest was saved for the veggies.

Then Lama Tenzin rinsed and steamed two blocks of Organic firm tofu. Once steamed for 10 minutes, he chopped the tofu into small little pieces.  He heated safflower oil – about 2 cups – in a wok then placed the tofu into the oil, making crispy tofu!

Once the tofu was done, the Lama opened two cans of garbonzo beans. Look for Eden’s Organic Garbanzo beans -  this company is organic and soaks their beans with Kombu seaweed. Be sure to rinse and wash them well. He heated the beans in a skillet and then mixed the Tofu into the beans.

Once the veggies are steamed he poured out the majority of the oil and then added a chopped half moon size of red onions and two chopped tomoatoes to a bit of the leftover oil. Once they were cooked down he added the remainding garlic curry paste and then tossed in the steamed veggies.  Meanwhile the potatoes that were covered in rub were placed in the oven and baked for about 20 minutes!

We sat down to a fabulous meal – Lama style!

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