• HOME
  • ABOUT US
    • Welcome
    • Our Founder
    • Institute for World Religions
    • Teachers
    • Map/Directions
    • Contact
    • Donate
  • BBM ONLINE
    • Texts for Online Practices
  • CLASSES
    • CLASS: Saturday Avatamsaka Sutra Lecture
    • CLASS: Friday Lecture by Rev. Heng Sure
    • CLASS: Infinite Life Sutra Lecture
    • CLASS: Wednesday Night Meditation with Steven Tainer
    • CLASS: Integrating Yoga and Qigong Class
    • CLASS: Friday Night Avatamsaka with Dr. Martin Verhoeven
  • HENG SURE'S BLOG
  • VEGAN RECIPES
  • DHARMA RESOURCES
    • Writings
    • DHARMA IN MUSIC
    • Podcasts and Audio
    • Links to Related Websites
  • DHARMA RADIO
 

Artichoke in Pesto Sauce

6/12/2012

 
Picture
1 cup raw pine nut
3 cup pre-roasted salted cashew
1 cup fresh sweet Italian basil leaves
2 tbsp fresh oregano leaves
3 cup oil or water
dash of sea salt
dash of cracked black pepper
4 artichoke halves blanched


    Toast pinenuts on a pan over medium low heat, 6-10 minutes until aroma fills the air, be careful not burn the pinenuts to avoid bitter flavor, set aside to cool. Put all the mixture in a blender and blend till desired consistency.  Place pesto on the center of artichoke heart. 

  

 

Artichoke Dill Spread

6/12/2012

 
Picture
3 cups artichoke tapenade
1 cup minced fresh dill
1 tsp minced capers 
1 1/2 cups vegenaise
dash of sea salt
dash of cracked black pepper
splash fresh lemon juice
dash of freshly grated lemon zest


Mix all ingredients together, serve chilled.    

    About Vegan Recipes

    Here are the vegan recipes of some of the dishes from our kitchen.

    Categories

    All
    Bbq
    Cake
    Cookie
    Crunch
    Curry
    Dip
    Dressing
    Fried
    Grains
    Gravy
    Noodle
    Pasta
    Pastry
    Potstickers
    Salad
    Sauce
    Soup
    Spread
    Stuffing
    Sushi
    Wantons

    Archives

    September 2012
    June 2012

    RSS Feed

Berkeley Buddhist Monastery, 2304 McKinley Ave, Berkeley, CA 94703
​