Path of Peace
A Sangha in the tradition of Thich Nhat Hanh
Sangha Recipes
Compiled as of January 2025
© Path of Peace Sangha, Franklin, MA
Tofu / Mushroom Dish
Marggi
Ingredients
EVOO
1-2 cloves garlic - optional
Sliced mushrooms (one 8 oz package for each package of tofu used)
Extra firm tofu - drained well
Bragg’s Liquid Aminos (or soy sauce of your choice)
Instructions
Sauté garlic (if using) in EVOO.
Add mushrooms and sauté until soft and desired size.
Add tofu cubes and douse with as much Bragg’s as you’d like.
Mix carefully so tofu doesn’t fall apart.
Heat for a few minutes more and then turn off the heat and cover to let the tofu steam in the Bragg’s.
Fruit salad with citrus-honey-mint dressing
Jenny Xie Ingredients
1 small watermelon
1 honeydew melon
1 cantaloupe
Cube melons (or use melon baller to make them pretty if you have one)
Dressing
3 Tbsp honey
1 tbsp fresh mint chopped finely
½ lemon
½ lime
Splash of orange juice
Instructions
Mix honey, mint, and juices together and mix thoroughly into melons
Easy Three Bean Salad Recipe (no oil)
From dreenaburton.com
(Kathy)
Servings 4
Ingredients
4 Cups combination chickpeas, kidney. and black beans: rinse and drain first if using canned
¾Cup green or red bell pepper or combination of both, chopped
¼ Cup celery finely chopped
½ Cup green onions mostly green portion, not as much white, sliced
3 ½ Tbsp apple cider vinegar
1 Tbsp pure maple syrup
1 - 1 ½ tsp Dijon mustard use 1 1/2 tsp for extra ‘kick’
½ + 1/8 tsp sea salt
Freshly ground black pepper to taste
1 Cup apple cored first, peeling optional, chopped, and tossed in ½ tsp lemon juice couple pinches ground cloves
Instructions
In a large bowl, combine all the ingredients (no need to mix the vinaigrette separately), tossing well to fully mix. Season to taste with extra salt and pepper if desired.
Notes
If This Apron Could Talk: This salad tastes best after it’s had about a day to sit and the beans have absorbed some of the marinade. Be sure to toss again to redistribute any dressing lingering at the bottom of your container.
Kitchari
A traditional healing Indian dish that’s very easy to digest and nourishing while also gently cleansing. Vegan, gluten-free, no onions or garlic (these can agitate the mind although you can add them if your digestion is poor). Also very easy to make, since it’s a one-pot meal. This recipe makes 2 big portions or 4 side-dish portions.
Ingredients
1-2 Tbsp of butter, ghee, or olive oil to make it vegan
¼” knob of fresh ginger, chopped finely
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp black pepper
½ tsp salt
This is a very mild spice combination. You can also use curry powder or throw in other spices you might like — cinnamon, cloves, mustard or cumin seeds, cardamom, red pepper flakes, chilis, etc.
½ Cup long-grain white rice (basmati is traditional)
½ Cup split mung lentils (if your digestion is sensitive, you can soak the lentils overnight)
4 Cups water
½ tbsp soy sauce or tamari (this gives a little umami savoriness that really makes a difference)
Your favorite chopped vegetables ( few small carrots, big ole handful or two of spinach or kale, etc.)
Required garnish: a squeeze of lemon juice per serving (this really balances the dish)
Optional garnishes: chopped cilantro or parsley, a drizzle of olive oil
Instructions
1. In a medium pot, heat the oil on medium-low heat. Once hot, add the chopped ginger and stir. Then add all the spices (cumin, coriander, turmeric, and pepper) and stir until fragrant, 30 seconds to 1 minute.
2. Pour in the water and scrape the bottom of the pan to release any stuck spices. Turn up the heat to high until the water is boiling.
3. Add the rice, lentils, and any long-cooking vegetables (like carrots) and bring back up to a boil. Once boiling, turn the heat to low, cover, and simmer for ~25 minutes. Add any chopped greens in the last 2-5 minutes of cooking. The traditional consistency of the final dish should be somewhere between a soup and a porridge.
4. Garnish with a squeeze of fresh lemon juice per serving and optionally some fresh chopped cilantro/parsley or a drizzle of olive oil.
Black Bean Quinoa Salad with Orange Lime Dressing (Siobhan)-Vegan from minimalistbaker.com
https://minimalistbaker.com/black-bean-quinoa-salad-with-orange-lime-dressing/
Prep Time: 15 min
Cook Time: 15 min
Servings: 3
Ingredients
5-6 Cups mixed greens
1 Cup cooked quinoa (red or white)
½ Cup fresh or canned corn
1 Cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili, and garlic powder)
¼ Cup red onion (diced)
1 medium orange (segmented)
½ ripe avocado (chopped)
¼ Cup fresh cilantro (chopped or torn)
Dressing:
½ ripe avocado
1 large lime (juiced, 1 large lime yields ~4 Tbsp)
3 Tbsp orange juice
1-2 tsp sweetener of choice (maple syrup, agave, cane sugar, etc.)
1-2 tsp hot sauce
¼ tsp cumin powder
1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
1 healthy pinch each sea salt and black pepper
1 Tbsp fresh minced cilantro (optional)
3-4 Tbsp extra virgin olive oil or avocado oil
Instructions
1. Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer then bringing to a boil with 1 cup water in a small saucepan (amounts as original recipe is written, adjust if altering batch size, use a 1:2 ratio dry quinoa to water). Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
2. Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.
3. Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I added more hot sauce, orange juice and salt. TIP: if you prefer a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.
4. Either plate salad and serve with dressing on the side or toss with dressing before serving. Pairs well with salsa, fresh lime juice and tortilla chips.
5. Leftovers keep for up to a few days, though best when fresh.
Banana Cream Chia Pudding
(Laurie) (from Vegan Yack Attack)
Ingredients
¾ Cup Banana
¼ Cup Canned Light Coconut Milk (I used full fat)
1 Tbsp Water
1 Tbsp Maple Syrup or Sweeten with a little Stevia (I used maple syrup)
½ tsp Vanilla Extract
Pinch of Sea Salt
2 ½ Tbsp Chia Seeds
Optional: A sprinkling of unsweetened coconut shreds
Instructions
1. Place the banana, coconut milk, water, maple syrup, vanilla extract, and sea salt into a blender. Puree on high until completely smooth, then pour into a small jar or bowl.
2. Add the chia seeds to the liquid and stir in completely. Leave in the refrigerator for at least 45-60 minutes. Or you can leave it overnight. Sprinkle with coconut shreds and serve chilled!
No-Bake Mocha Brownie Bites
(Laurie)
I didn’t use a recipe for these, but the ingredients were:
Ingredients
Almond flour
Coconut flour
Dates
Maple syrup
Dandy Blend Coffee Alternative
Cocoa Powder
Here are some recipes that look good that I found online.
No-Bake Brownie Bites
Chocolate Energy Balls (5-ingredients)
No Bake Brownie Bites
Flourless Chocolate Chip Chickpea Blondies
(from Ambitious Kitchen)
Laurie Ingredients
Cooking Spray (I used parchment paper and vegan butter instead)
1 Can (15 ounces) chickpeas, rinsed and drained
½ Cup all natural peanut butter or almond butter (I used peanut butter)
1/3 Cup pure maple syrup or agave nectar (I used maple syrup)
2 tsp vanilla
½ tsp salt
¼tsp baking powder
¼ tsp baking soda
1/3 Cup vegan chocolate chips plus 2 tablespoons
Coarse sea salt, for sprinkling (I omitted)
Instructions
1. Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
3. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
4. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
5. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
6. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies. Store covered in the fridge for up to 3-5 days.
Vegan Chocolate Mousse Tart
by Glen via
https://www.facebook.com/reel/3714798555441314 (a video shows making it!)
Note: I used gluten free vegan graham crackers and toasted walnuts instead of hazelnuts in the version I brought to Gail’s potluck on January 1, 2025, because that’s what I had.
Ingredients
150g Graham crackers
60g Ground hazelnuts (toasted)
2 tbsp cocoa powder
60ml melted coconut oil (or vegan butter)
175g dark chocolate (plus splash of coconut oil to stop it burning)
300g silken tofu (drained)
60ml maple syrup (or agave)
½ tsp vanilla extract
Pinch of salt
Method:
Crust: Preheat oven to 350F. Blitz up your toasted hazelnuts and your biscuits. Mix with cocoa powder and melted coconut oil until combined. Press into a 23cm (9-inch) tart pan and bake for 8-10 minutes. Leave to cool (at least an hour)
Filling
Melt the chocolate in a bowl over some boiling water with a bit of coconut oil (or in 30-sec increments until smooth). Blend tofu, chocolate, maple syrup, vanilla, and salt until creamy.
Assemble: Spread filling in crust and refrigerate 2-3 hours until set but ideally overnight Garnish & Serve: You can top with more hazelnuts or just sea salt flakes. Serve with berries, ice cream or vegan cream
Spice cake recipe
Ingredioents
2 Cups raisins
1 Cup white sugar
3 Tbsp molasses
1 Cup hot water
½ Cup canola oil
2 tsp cinnamon
2 tsp nutmeg
1 tsp ground cloves
In a large saucepan combine:
Instructions
1. Bring to a boil and then simmer for 3 minutes. Cool to lukewarm.
2. Once the above is cooled to lukewarm add:
2 Cups Flour For gluten-free: Bob’s Red Mill 1-1 Baking Flour. (The cake at potluck used that)
With gluten: Bob’s Red Mill Organic white flour
1 tsp baking soda
2 tsp vanilla extract
Mix Well
Grease baking pan with canola oil
Pour into 7 ½” x 10 ½” x 2” baking pan
Bake at 325 degrees for 40-45 minutes