Retreat Eats

What I Cook
chiles en nogada

Main dishesLighter mealsBreakfastSide dishes & veggiesSaladsDessertsSnacks

Main meals (lunch or dinner) — vegetarian
Minted couscous w/ pinenuts, chickpeas, cranberries
Eggplant and almond enchiladas (Moosewood Cookbook)
Mediterranean Barley Salad w olives/capers/pine nuts & dijon-lemon dressing (Hip Chick's Guide to Macrobiotic Cooking)
Chiles en nogada (stuffed poblano chiles with walnut sauce)
Tofu stirfry w/Ginger, scallions, Flax Seeds, & Spinach
Sesame noodles (from Springwater Center, NY)
Roasted vegetables
Curried quinoa with mucho veggies (Body Ecology)
Asparagus, tofu, shiitake, cashew stir-fry

Main meals — meat
Spicy Shrimp and Peanut Noodle Salad
Tinga Poblano (pork stew)
Fried rice w shrimp
Thai coconut soup w chicken and tofu
Chicken mole

Lighter meals
Onion-crusted tofu sandwiches
Roast beef rollups w watercress, red onions, tomatoes & horshradish mayo
Mock tuna salad (made with tempeh, Hip Chick's Guide to Macrobiotic Cooking)
Tofu salad
Middle Eastern sampler plate
Cauliflower-dill soup (Body Ecology)
Roasted butternut squash soup
Broccoli-fennel soup (Body Ecology)
Southwestern corn, red pepper, and sweet potato soup (Moosewood Cookbook)

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quinoa hash

Steel cut oats or 7-grain hot cereal with lots of fixings (toasted coconut, pecans, brown sugar or agave nector, tahini, cranberries, raisins, dried apricots, yogurt, hot milk & soy milk, etc.)
Veggie & cheese frittata (mushrooms, yellow squash, red peppers, goat cheese – whatever is looking good!)
Heavenly Quinoa Hash with red peppers and red potatoes
Orange-Cranberry Sunshine Muffins & Double Bran Muffins
Scrambled eggs with spinach and Jarlsburg
Crepes filled with sautéed fruit & sour cream sauce
Chai (Tassahara)

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Side dishes and veggies
Tamari kale
Sweet potato & rutabaga fries
Butternut squash w Sesame Sauce
Beets with butter & dill
Brussels Sproats with caraway and mustard-butter (Deborah Madison)
Carrot-prune tzimmes
Roasted eggplant with pomegranate molasses

Almost every lunch & dinner is served with a big green lettuce or spinach salad with lots of veggies & a variety of homemade salad dressings

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mint chocolate chip cookies*
chocolate mousse
flan (or flan variations: orange flan, rose-water flan)
Gingered apricots with yogurt (Greens Cookbook, out of San Francisco Zen Center)*
Ginger-Orange Cake (Moosewood, w DharmaYums variations)
Orange Dessert Salad*
Poached Pears in lemon sauce w raspberries (like macrobiotic jello)*
(*can make wheat & sugar free)

Zucchini hummus
Green bean & walnut pate
Cuke-yogurt smoothies
Trail mixes
Hard-boiled eggs
Fruit bowl (always out)
Nut butters & rice cakes (always out)
Assorted teas: herbal, black, green, etc. (always out) with honey, agave nector, stevia, sugar, Splenda

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