2304 McKinley Avenue, Berkeley, CA 94703
——Below is the start of our recipe collection taken from some of our past potlucks.——
Is your mouth watering yet?
If you are bringing a home-made dish, please consider bringing your recipe for your dish as well, and we’ll post it on this Potluck Recipes page.
Or, you can submit your recipe online by clicking on the link below:
IMCB Recipe Submission (Please include quantities for each ingredient if you can.)
It’s all very yummy. Join us if you’re able.
If you’re curious about what the Monks eat at the Monastery or are having trouble deciding what to bring, here is the link to the Berkeley Buddhist Monastery’s list of vegan-recipes.
Mexican Mushroom Quiche Pam Parker, Tudor Guild
½ cup butter
½ cup flour
1 teaspoon baking powder
salt to taste
8 to 12 ounce can of chopped mild green chiles
2 cups small curd cottage cheese
4 cups (1 pound) shredded Monterey Jack cheese
1 pound sliced mushrooms – sauteed in olive oil and drained
– Preheat oven to 350 degrees.
– Place butter in 9 X 13 inch baking pan and put pan in oven to melt butter.
– In a large bowl, beat together the eggs, flour, baking powder and salt.
– Add the melted butter from the baking pan to the egg mixture, leaving the pan buttered.
– Add chilies, cheeses and mushrooms to the egg mixture, mix together and pour into baking pan.
– Bake uncovered for 45 to 60 minutes, until a knife inserted in the center comes out clean.
– Cut into squares while hot but allow to cool slightly before removing from the pan.
It’s from the book “Much Ado About Noshing”.
A Collection of Recipes from members, volunteers and staff of Tudor Guild & Oregon Shakespeare Festival (in Ashland).
Vegan Chocolate Brownies Recipe from GimmeSomeOven.com
1/4 cup pureed or well-mashed avocado
1/4 cup avocado oil or extra-virgin olive oil
1 cup white whole wheat flour (or all-purpose flour)
1/2 cup unsweetened cocoa powder
3/4 cup cane sugar (or granulated sugar)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1 1/2 cups vegan chocolate chips
Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water. Stir until smooth. Fold in 1 cup of the chocolate chips.
Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there). If you overbake, the brownies will have a cake-like texture.
Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.
Thanks Camilla…they are yummy!
SPINACH MUSHROOM CASSEROLE
SPINACH MUSHROOM CASSEROLE Serves 8-10.
60 minutes to prepare, approx. 1 hour to cook.
1 pound baby spinach leaves
1 pound crimini (or regular white) mushrooms, caps tightly closed (store in paper bag in fridge if necessary)
2 large carrots
1-2 oz. sliced or slivered almonds, or pine nuts (Note: roasted pine nuts are available in the bulk bins at Berkeley Bowl)
3-4 oz. flavorful firm cheese like cheddar or gruyere
1 cup cottage cheese
Salt and pepper to taste
A pinch of freshly grated nutmeg (optional)
2-quart casserole dish, greased
FOOD PREPARATION PRIOR TO COOKING:
1. Preheat oven to 350 degrees.
2. Grate the carrots.
3. Wipe the mushrooms with a paper towel to remove any dirt, cut off bottom of stem, and slice thin.
1. Saute the grated carrots in a deep sided heavy pan for a couple of minutes to bring out the sweetness.
2. Add the pine nuts or almonds to the carrots, sauté another couple of minutes to warm (do not toast) to bring out the nuttiness.
3. Transfer the carrot pine-nut mixture to a large bowl and let cool.
4. Saute the mushrooms in a little olive oil in the same deep-sided pan. Pour off the liquid as you saute, so that the mushrooms continue to saute, rather than braise.
5. When the mushrooms are mostly cooked, remove them, without any liquid, to the bowl in which you have already put the carrots and pine nuts.
6. Add a little salt and pepper to the mushrooms and stir. Let them cool.
7. Place the spinach in the same pan and saute on medium heat, stirring until all the spinach is well wilted.
8. Put the spinach in a large strainer and squeeze out the extra liquid. Then chop spinach roughly a few times.
9. Add the spinach to the mushrooms, carrots and pine nuts, with salt and pepper to taste, and a pinch of fresh grated nutmeg.
10. Allow to cool while you do the next steps.
11. In a separate bowl, beat the eggs and then add the cottage cheese to the mixture.
12. When the vegetables have cooled a little, add the egg /cottage cheese mixture and mix well. Fold in the grated firm cheese.
13. Transfer everything to a greased 2-quart casserole and bake 50-60 minutes at 350 degrees, until the center of the dish feels slightly firm in the middle when you put a fork in.
Remove from oven; can serve cold or at room temperature with a little pecorino or parmegiano cheese grated on top.
Orange Almond Flour Cake (Gluten Free)
Valencia Orange Almond Flour Cake Recipe
A 9 inch spring-form pan works well for this recipe.
• 2 organic Valencia oranges at room temperature – about 1 pound
• 4 eggs
• 2/3 to 3/4 cup of honey – depending on desired sweetness
• 2 cups of blanched almond flour* (see note below)
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
Optional: about 2-3 oz. of good quality Dark Chocolate (72% is yummy!), grated or chopped fine, sprinkled over the surface of the cake after baking.
1. Place two WELL WASHED whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Low simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary. Do not boil them or the oranges will crack.
2. Cool the oranges for a few minutes. Slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).
3. Process the oranges in a food processor using the chopper blade until you have a smooth, orange paste without lumps.
4. Preheat the oven to 325 degrees F. (If using a convection oven setting, place the temperature at 300 degrees F).
5. To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form. Separating the eggs is optional.
6. In a large bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey. (Note: add the eggs first or the honey will stick to the bottom of the bowl.)
7. In another bowl, mix the dry ingredients (baking soda, salt, and almond flour).
8. Gradually fold the almond flour dry ingredients into the egg and honey mixture, then add the orange paste and blend well.
9. If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.
10. Use a well-buttered spring form or baking pan.
11. Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.
12. OPTIONAL: As soon as the cake is out of the oven, sprinkle the grated dark chocolate bar all over the top so it melts a little. You can do this as a very thin layer or thicker, as you prefer.
(Note: Before filling the pan you can put buttered parchment paper on the bottom of the pan and then flip the cake over after baking and remove the paper, if you prefer. If you then cover it with chocolate, who’s gonna know that it’s upside down??)
Link to original recipe: Comfybelly.com (but without the chocolate)
* Note: Almond flour = finely ground blanched almonds (no peel); almond meal = finely ground unblanched almonds (with peel). Either will work, but the flour creates a smoother textured cake.
EASY SPINACH CASSEROLE – Serves 6-8
1.5 pounds fresh baby spinach leaves (or 16 oz. package of frozen chopped spinach, thawed)
1 cup (8 oz) cottage cheese (full or low-fat – NOT non-fat)
4 oz. grated gruyere, cheddar, or other flavorful cheese
3 eggs, beaten
Optional: 1 oz. pine nuts, slivered almonds or chopped walnuts
Nutmeg, a pinch, fresh grated
Salt and Pepper to taste
1. Pre-heat the oven to 350 degrees
2. Place the fresh spinach in a high-sided pan or stock pot with a little olive oil and wilt over medium heat, about 5 minutes.
3. Place the wilted fresh (or thawed frozen) spinach in a large strainer and squeeze out the liquid as much as possible.
4. Let the spinach cool for a bit while you do the next steps.
5. Beat 3 eggs, beat in 1 cup of cottage cheese until well mixed and big chunks are broken up. Add salt and pepper to taste, and a pinch of fresh grated nutmeg.
6. Fold in 4 oz. of the grated flavorful cheese to the egg mixture.
7. Rough chop the spinach when it is cool enough to work with.
8. Mix the spinach into the egg/cheese mixture.
9. Optional: Mix in pine nuts or almonds.
10. Pour the mixture into a greased 2 qt. casserole or large non-metallic pie pan.
11. Bake at 350 degrees for 50-60 minutes, until it feels slightly firm in the center when pierced with a fork.
Serve at room temperature or cold.
SWEET AND SOUR CARAMELIZED RED CABBAGE
SWEET AND SOUR CARAMELIZED RED CABBAGE – Serves 8-10
Prep: 20 minutes. Cooking time: 75 to 90 minutes
This recipe, while simple to prepare, requires constant attention during the last 20 minutes when the cabbage is caramelizing, as well as intermittent stirring.
5 lbs. red cabbage,
chopped into 3/4″ by 3/4″ pieces
1/4 to 1/3 cup olive oil
3/4 to 7/8 cup apple cider vinegar, to taste
3/4 to 7/8 cup Mirin sweet cooking sake, to taste (you could probably substitute apple juice and maybe a little sugar, to taste)
1 oz. butter (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1. In a large dutch oven or heavy-bottomed pot, bring olive oil, vinegar, mirin, salt, pepper and (optional) butter to a simmer.
2. On medium-high heat, add the chopped cabbage in batches, stirring it to coat with the liquid, until all the cabbage fits in the pot and is coated with the liquid. (The pot will be quite full, but it will cook down.)
3. Cover and cook for 5 minutes, then stir completely to make sure the cabbage is coated.
4. Cover and cook for 5 more minutes, once again give it all a good stir to coat completely.
5. Reduce flame to very low, and simmer on very low flame for about 60 minutes, stirring every 15 or 20 minutes to make sure all the cabbage is coated with liquid.
6. After 60 minutes, check the liquid level. Once the liquid is nearly gone, remove the lid and stir fairly constantly until all the liquid has cooked away and the cabbage caramelizes, about 20 minutes. Don’t let it burn.
7. When cooled slightly, place cabbage in a non-reactive bowl. (Keeps well in the fridge for a week.)
Chile Corn Casserole
- 1 – 15 oz. can whole kernel corn (or fresh corn kernels off the cob)
- 2 (or more) long green California chiles, cut in strips. I use a small can of Ortega whole or diced chiles. You can also use fresh green chiles, roasted and seeded.
- 1 – 4 oz. jar sliced pimentos. 1/2 of the pimentos goes into the dish and the half can be used for decoration on the top of the casserole, i.e. spiral, concentric circles, a peace sign, a heart, star or just use your imagination.
- 1/2 cup butter, melted
- 2 eggs
- 1/2 cup yellow corn meal
- 1/2 tsp salt
- 1 cup sour cream (or substitute plain yogurt)
- 2 cups diced Monterey Jack cheese (not quite 3/4 lb) –Jalapeno Jack adds a nice bits.
Combine all ingredients. Turn into a buttered, shallow 1 1/2 quart baking dish. Bake uncovered in a 375 degree oven for 40 minutes or until set in center.
Serves 4 (more of a side dish). Wonderful for brunch. Thanks Joyce.
MUSHROOM AND BUTTERNUT SQUASH BREAD PUDDING
Serves 8 to 10 — About 1 ¾ hours
3 cups cubed butternut squash, cut into ¾-inch chunks. (See Tip in step 1, below)
1 tbsp, extra virgin olive oil
1 ½ tsp. kosher salt, divided as per recipe below
1 tsp. pepper, divided as per recipe below
About 4 tbsp. unsalted butter, divided as per recipe below
2 fennel bulbs, thinly sliced
¾ lb mixed wild or domestic mushrooms, sliced
1 tbsp. fresh thyme leaves
6 cups rustic white bread, cut into 1-inch cubes, lightly toasted
3 cups half-and-half
4 large eggs
1 tbsp. flour
¾ cup shredded parmesan cheese
1 cup shredded gruyere cheese
1. PREHEAT oven to 375 degrees.
Heap cut squash on a rimmed baking sheet, drizzle with oil and ½ tsp. of salt and ½ tsp. pepper. Toss to coat. Bake, stirring occasionally, until tender and golden brown, about 35 minutes. Transfer to a bowl.
(Tip: You can cut a squash in half and roast it cut side down for about 45 minutes, and then cut it up.)
2. MELT 2 tbsp. butter in a large frying pan over medium heat. Add thin sliced fennel with ¼ tsp salt; cook until softened, then add the fennel to the squash.
3. MELT remaining 2 tbsp. butter in the same pan over medium heat. Add mushrooms and ¼ salt and ¼ tsp. pepper. Increase heat to medium-high and cook, stirring, until mushrooms have released their liquid and are beginning to brown, about 6 minutes. Remove from heat and stir in the thyme.
4. ADD the mushrooms to the squash-fennel mixture. Stir in bread; scoop into a buttered 9-by-13 baking dish.
5. WHISK together half-and-half, eggs, remaining ½ tsp. salt and ¼ tsp. pepper, the flour and the parmesan in a medium bowl. Pour custard over the bread mixture and let stand 10 minutes. Top with gruyere, then bake, uncovered, until cheese is melted and beginning to brown and custard is just set, (poke with a knife to check), 30 to 35 minutes.
Sample dishes from our 1st Thursday of the month Potluck. Join us. It's all delicious!