調理人ブルックカッツが送る バターナッツ詰めカボチャ1/2    Part 2   
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(For all ingredients, please use organic versions if available)
2 Butternut squashes
Stuffing
1 pound seitan
1 cup walnuts, chopped
1 onion, chopped
½ cup celery, chopped
1 green bell pepper, diced
1 cup basmati rice, cooked
2 – 4 teaspoons tamari
1 teaspoon garlic powder
1 teaspoon basil
2 tablespoons tahini
Canola oil
Basic Seitan
Batter
5 cups vital gluten flour
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried sweet basil
Liquids
5 cups filtered water
½ cup tamari
1 teaspoon liquid smoke
Stock
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill half of 12 quart pot


  1. Peel the plantains and scrape them, and then cut them into pieces.
  2. Place the plantains in a pot.
  3. Add a bit of water into the pot, put the lid on, and let it boil for about 15 – 20 minutes.
  4. After 15 minutes or so, add the ground peanuts and then the tofu.
  5. Stir a bit with a cooking spoon.
  6. Add some more water if the water has reduced, and stir.
  7. Add in the salt, and stir.
  8. Add in the hiomi, and a bit more water, so the peanut can be well cooked.
  9. Wait for another 5 to 10 more minutes, and then add in the red palm oil. Stir.
  10. Wait for another 5 to 10 minutes, and so the plantains are ready.
  11. Serve the plantains with chopped parsley and sliced carrots as garnish.

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特集映像
スプリームマスターチンハイと気候変動会議
スプリームマスターチンハイ環境を語る
Videoconference with Supreme Master Ching Hai and TV staff
Lectures from International Gatherings in 2008 and 2009
スプリームマスターチンハイの簡単で栄養ある料理
ブリザリアン(気食主義者)
The King & Co.
智慧の言葉
各月のアワードのスクロール
発展的なニュース スクロール
Peace & Freedom Scrolls
Supreme Master Ching Hai's Aphorisms
愛の道を歩む
輝く世界の指導者賞