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Cherishing Life and a Recipe for Mushroom and Kale Pâté
COOKING WITH BODHICHITTA
Inspired by Lama Zopa Rinpoche’s message to students in FPMT Annual Review 2011: Cherishing Life, FPMT International Office’s Carina Rumrill – former editor of Mandala and present editorial support for the office – and her partner, Nick Dickison, took their extensive experience in fine dining, combined it with Portland, Oregon’s increasingly popular food cart scene and created The Cheese Plate PDX. The high-end-style food cart has a carefully thought-out vegetarian menu, with many vegan choices, that reflects the importance Rinpoche places on a vegetarian diet.
In the letter, Rinpoche, who manifested a stroke in April 2011, reflected:
When I was in the hospital, I saw a program about animals that were sold to be killed in Indonesia and other countries for live export … It didn’t show how they were killed, but it showed one cow that was on the platform, with the head tied, being pulled down to be killed. The cow didn’t want to go and the man was pulling it. I thought, “I don’t have power to stop all this killing, but what I can do is to try to inspire people to become vegetarian.”
Over the past year, The Cheese Plate PDX, whose tagline is: “enjoy yourself. cherish others.” has received national acclaim, being featured in Food Network Magazine, Zagat’s Top Ten Restaurants in the Alberta Arts District and Culture Magazine. Their recipes have been featured in Trailer Food Diaries Portland Edition, a collection of recipes from Portland’s best food carts, and the cart has also received positive attention from local publications and bloggers throughout Portland.
In May 2013, they were thrilled by a special visit from their FPMT family which included Tenzin Ösel Hita, his partner Maï, members of the FPMT board of directors, Nick Ribush of Lama Yeshe Wisdom Archive, and other FPMT friends, International Office coworkers and Sangha.
Recently, The Cheese Plate PDX went up against five other well known food carts in a recipe contest featuring a local jelly called Kelly’s Habañero Pepper Jelly. They won first place.
Here they share a recipe for Mushroom and Kale Pâté:
This delicious, earthy spread can be made vegan (like we serve at the cart), or not, with regular cream cheese.
1/2 large yellow onion, cleaned and chopped
6 ounces (170 g) crimini mushrooms, cleaned and chopped
1/4 pound (100 g) wild mushrooms, cleaned and chopped
1/8 pound kale (55 g), washed and chopped
4 ounces (100 g) vegan or regular cream cheese
.5 ounce (15 g) sunflower seeds, toasted
.5 ounce (15 mL) dry sherry
pinch of chili flake (optional)
salt and pepper to taste
In a large sauté pan cook onions in a small amount of olive oil, about 1/4 tablespoon (4 mL), over medium heat until soft and starting to caramelize. Remove from the pan and set aside to cool. In the same pan cook the mushrooms, again over medium heat with a small amount of oil, until they’ve released all their liquid and are starting to take on some color. Add the sherry and cook out the alcohol, about 2 minutes, then remove from pan and set aside with the onions. Return the pan to high heat, add another small amount of olive oil and allow to heat for a minute. Put the kale in the pan, sauté for a couple minutes stirring often, then add a half ounce (15 mL) of water and continue stirring until the kale is tender and bright green in color. Remove from the pan and let cool.
Start with the sunflower seeds in a food processor, pulse a few times to chop them small but not too fine. Add mushrooms, onions, kale, cream cheese and chili flake, puree until smooth, adding a drizzle of olive oil if pâté is too thick. Remove from food processor into a mixing bowl and season with salt and pepper to taste. Yields about 1 pint (118 mL).
Serve with crackers, crostini or bagels. Also delicious with sliced vegetables like cucumber rounds.
Carina and Nick are working on a cookbook featuring a year’s worth of their vegetarian and vegan recipes. Look for it early 2014!
- Older Archives
- Mandala for 2000
- Mandala for 2001
- Mandala for 2002
- Mandala for 2003
- Mandala for 2004
- Mandala for 2005
- Mandala for 2006
- Mandala for 2007
- Mandala for 2008
- Mandala for 2009
- Mandala for 2010
- Mandala for 2011
- Mandala for 2012
- Mandala for 2013
- The Purpose of Study (continued): Ven. George Churinoff Finishes His Story with Lama Yeshe and Tenzin Ösel Hita
- We Cannot Live without Harming Others
- On Becoming a Vegan: When Vegetarian is Not Enough
- Four Countries, Countless Benefits: Lama Zopa Rinpoche’s East Asia Tour Photo Gallery
- His Holiness the Dalai Lama on the Nature of Mind
- Our Fundamental Needs: An Interview with David Suzuki
- His Holiness the Dalai Lama Speaks on Aging and Death in Switzerland
- His Holiness the Dalai Lama at FPMT Center Events March-May 2013 Photo Gallery
- Behaving in a Greener Way: Panchen Losang Chogyen Gelugzentrum Acts Ecologically
- Buddhist Business Lessons to Share: Creating Right Livelihood
- Shopping Buddha
- Planting Seeds of Peace in Mexico City: Universal Education for Compassion and Wisdom in Action
- In Praise of the Universal Mother
- Overcoming Alcoholism and Introducing a Healthy Lifestyle in Mongolia
- Cherishing Life and a Recipe for Mushroom and Kale Pâté
- Understanding Lam-rim: An Interview with Ven. Sangye Khadro on the Masters Program
- ‘I Will Be Paralyzed and Happy’ and Other Writings by Bob Brintz
- Blessing the Waters of New Zealand’s North Island
- Meet Geshe Deyang
- I Will Be Paralyzed and Happy
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About Mandala Publications
Mandala Publications is the official publication of the Foundation for the Preservation of the Mahayana Tradition (FPMT), an international charitable organization founded by two Tibetan Buddhist masters, Lama Thubten Yeshe (1935-1984) and Lama Thubten Zopa Rinpoche. FPMT is a vibrant international community, with a network of 160 affiliate centers, projects and services, and members in more than 30 countries.
Mandala print magazine is published in January, April, July and October. Mandala is available via the Friends of FPMT program.