Kapha Hors d’oeuvres ( from the Book Party)

Kapha Hors d’oeuvres ( from the Book Party)

The criteria for these dishes are;

1. The food ingredients follow the Ayurvedic diet for Kaphas
2. Use whole organic food ingredients
3. Minimal waste – edible containers
4. The dishes chosen are of a vegan diet is very suitable for Kaphas
5. Attempt has been made to be economical with time and number of ingredients by repeating ingredients in two or more receipes
6. The ingredients in the recipes are easily substituted
7. Fee free to modify recipes to suit your taste


Artichoke with Tofu Dip (light high protein sauce)

Artichokes (the container) ---- Clean and cook 4 artichokes
i. Cut the stems
ii. Remove the outer leaves of the i

ii. Put in steamer or simmering water for 10-15 minutes
iv. Remove the artichokes and rinse with cold water
v. Remove outer leaves from the heart
vi. And arrange the leaves on a serving platter
vii. Save the hearts and the inner leaves to snack on later

Roast Sesame Seeds
i. Heat a iron frying pan
ii. Add a pinch of salt and a teaspoon of oil
iii. Then add 500mg or raw sesame seeds
iv. Roast seeds with constant stirring for 1 minute
v. Put roasted seeds into a small bowl

Sauce ----Cook ahead - the Cauliflower as per below
i. Clean and cook half a cauliflower in 1/2 inch of boiling water (with a pinch of Himalayan salt) in a pot. Turn heat to low to simmer the cauliflower
ii. When Cauliflower is tender –
1. Mix 2 tablespoons of tapioca flour in a ½ cup of cold water . When tapioca is completely dissolved in the water; add it to pot and stir into mixture.
iii. Blend the cooked cauliflower mixture
iv. Let the mixture cool to room temperature
v. Divide mixture into 2 bowls. One for this sauce and one for the Tofu and Dark Greens Sauce
vi. Then blend in ½ raw onion
vii. Crush the saffron (a small box), then add it to the mixture
viii. Mix in the following ingredient into blender--- ½ Silken tofu, ½ avocado, 2 tablespoons tahini, ¼ teaspoon ginger, 1 tablespoon basil, ½ tablespoon rosemary, ¼ teaspoon coriander
ix. Put a teaspoon of mixture onto each artichoke leaf
x. Sprinkle with the roasted sesame


Dark Greens with Tofu in Cauliflower Avocado
i. Drain firm organic tofu and put it in a strainer to release excess moisture from the block
ii. Cook any dark green or mixture of dark greens from Rapini (Italian Broccoli) to Guylan (Chinese Broccoli) to regular broccoli, Kale or collards.
iii. Drain and let cool
iv. Take the bowl of blended Cauliflower ---
1. See cooked Cauliflower from recipe for Artichoke with Tofu Dip
v. In the bowl with cooked blended cauliflower blend in the following---
1. 1 tablespoon roasted sesame oil,
2. pinch of Black Pepper to taste,
3. 2 teaspoons Soya Sauce
vi. Blend in any of the following ingredients you prefer---
1. ½ avocado,
2. ½ Raw Onion,
3. 2-3 Scallions,
4. a Clove or two of Raw Garlic,
5. Tahini, any Spices you favour
vii. Cut the block of tofu into small cubes
viii. Cut the greens to small pieces
ix. Mix the greens with the tofu
x. Mix in the sauce until the tofu and greens are lightly coated.
xi. Put mixture aside for flavours to blend

The Shell

i. Defrost Phyllo Pastry
ii. Put a cut to size piece of Phyllo Pastry to a cupcake tin that is the size you want for the finished hors d’oeuvres
iii. Pop into oven for 5 minutes to brown and crisp up
iv. Let shells cool
v. Remove the shell from the tin
vi. Fill shells with the Tofu Greens mixture



Mini Apple Cranberry Strudel
Prepare filling ahead
i. Put the following items into separate small bowls
1. Cranberries - ¼ cup for 2 apples
2. Maple Sugar if you prefer a sweeter strudel
3. Sunflower Seeds ¼ cup per apple (you can roast them for more flavour- follow instructions for roasting sesame seeds in the recipe for Artichoke and tofu dip above
4. if you have a favourite ingredient you would like in your apple strudel – put that into another bowl
ii. Prepare Apples (granny smith or any tarte apple) for filling
1. Peel ½ an apple for each mini roll
2. Cut apple slices
3. In a bowl mix raw apple slices with 1/8 teaspoon of Cinnamon, Nutmeg, Ginger and ½ lemon Juice for each apple
The Shell
i. Defrost Phyllo Pastry
ii. Remove 1 sheet of pastry and put it on a clean surface
iii. Brush Olive Oil onto the pastry evenly
iv. Apply another sheet of pastry onto the oiled sheet
v. Again brush Olive Oil onto the pastry evenly

Start Rolling
i. On the prepare 2 layers of Phyllo Pastry apply the following items:
1. A row of Apples slices mixture across one end of the pastry
2. Sprinkle the cranberries across
3. Then a light sprinkle of the seeds
4. Lastly sprinkle --Maple sugar and or preferred item
ii. Tightly roll the strudel
iii. Put the mini roll onto a oiled cookie sheet
iv. Brush the top of the roll with butter or olive oil
v. Sprinkle seeds or maple sugar if you like
vi. Repeat the process until all your rolls are done