I recently returned from a week studying with the eminent, brilliant and surprisingly droll James Kelleher at the Expanding Light Retreat Center in the Sierras.
Ananda means bliss, and that it was. Even the meals. Despite being cafeteria style, everything was delicious and divinely digestible. It was perfect autumn comfort: warming, nourishing, strengthening, reassuring.
I didn’t have my camera, nor did the chefs have anything written down, but I had to share these with you – so please forgive the images, they are from my phone. Hopefully you get a sense of it. Forgive too, please, the recipes. The chefs never had amounts – and if they did, it would have been enough to feed an army – the expanding light brigade, of course!
I think you can make sense of it. If not, please leave questions in the comments below, and together we can share our successes.
Chef Jake’s Veggie Roast with Braised Tofu
Brussel Sprouts
Whole Garlic
Onions thick slice
Carrots
Yams
Peas
Safflower Oil
Tamari or soy sauce
Chives
Basil
Onion Granules
Garlic Granules
Black Pepper
Oregano
Tofu
Ghee or coconut oil
Tamari soy sauce
Chop your larger vegetables coarsely. Mix the safflower oil and everything else that follows until well blended. Toss with the vegetables and pour into a casserole dish. Cover and bake at 350 for half an hour. Uncover and bake another half hour.
Meanwhile, as soon as you’ve put the veggies in the oven, slice the tofu into 1” thick pieces. Melt ghee or coconut oil in a sauté pan. Sauté the tofu pieces 3 minutes on each side. Put the tofu in a bowl with tamari or soy sauce and cover. Leave covered half an hour. Add to the roast the last ten minutes it is in the oven before serving.
Zucchini Boats
Zucchini
Baby Bello Mushrooms
Onion, finely chopped
Garlic, minced
Ghee or olive oil
Pink Salt and Fresh Pepper
Udi’s Gluten-free bread
Walnuts
Eggs (Vegans could use flax and/or psyllium)
Option: bbq sauce, parmesan cheese, mozzarella, nutritional yeast
Slice your zucchini the long way. Scoop out the zucchini. Save the insides. Put your mushrooms in a processor and grind them into little bits. Sauté onions in ghee or olive oil until translucent. Add the garlic and a sprinkle of salt and pepper. Simmer for a moment then stir in the zucchini and mushrooms. Meanwhile, break up pieces of Udi’s bread and process with walnuts until finely ground. Drain the vegetable mixture and mix with bread and walnuts. Scoop this mixture into the zucchini slices and place on a baking tray. Chef told me that if he were making this at home, we would drizzle barbecue sauce, or cheese over the top before baking at 375F. Give it about 20 minutes. Pull it out of the oven when the top is a sizzling golden brown. They served it with garlicky mash potatoes, braised chard and the gravy below.
Veggie Gravy
onion, chopped
safflower oil
garlic, chopped
veggie broth
nutritional yeast
option: for darker color and richer taste: gf tamari
Sauté onions in safflower oil. Once translucent add the garlic, stir and sauté a minute or so. minutes. Add vegetable broth. Puree, bring to a boil, stir in the nutritional yeast and tamari to taste.
Walnut Meatballs
Zucchini filling, left over from making the Zucchini boats
Walnuts, chopped
Egg, just enough to bind
Nutritional Yeast or Mozzarella Cheese, optional
Mix it all together. Shape into balls. Sauté in ghee, or bake until golden on the outside and cook all the way through. Serve with what the Chef called “a classic southern Italian sauce with onions, garlic, tomatoes, lots of basil and oregano, cooked long and slow.”
Met Scott while I was there, who said he knew me from my blog. He works in their kitchen, which I was visiting at that moment to write up the recipes for this blog, which is one more example of the grace of the place.
Expanding Light is part of Ananda Village, a spiritual community started by Swami Kriyananda, devotee of Paramahansa Yogananda. So everywhere you are there, you are under the gaze of that great Guru, which is itself another name for Jupiter in Sanskrit. Whether it is by the light of the guru, or the ananda of divine embrace, or enjoying a meal prepared by sweet, pure hearted devotees, it is all love. I wish you that eternally.
Beautiful photos capture perfectly the blissful environment and connection that retreat engendered
thank you jacky. for everything.
That is beautiful, they do Ayurveda there too, right? I haven¹t been. Love your blog posts.
From: “Food: A Love Story” Reply-To: “Food: A Love Story” Date: Friday, November 20, 2015 at 10:40 AM To: Erin Douglas Subject: [New post] Expanding Light: Feast of Retreat
WordPress.com Laura Plumb posted: “I recently returned from a week studying with the eminent, brilliant and surprisingly droll James Kelleher at the Expanding Light Retreat at the Ananda Village in the Sierras. Ananda means bliss, and that it was. Even the meals. Despite being cafet”
I imagine they do. Best of all, they offer work trade options so anyone can go stay for up to three months! It is well worth it. The land is divine. The energy of the saints palpable. Thank you!
Brilliant!
As a leader yourself who so many look up to and seek out for guidance and support, it’s nice to see where you go for your own time to replenish and be nourished. And I love that you shared ideas for recipes rather than an exact recipe. The zucchini walnut meatballs looked amazing. Is that millet they were served with?
Thank you, Katie. What a lovely thought. That was couscous, but millet might even be better!
Beautiful shots and wonderful place!
Thanks for sharing. Have a great Saturday!
Manu
Thank you, Manu! Anche a te.
It looks beautiful honey. Thanks much.
Mom >
thnak you mama!
AWESOME…can use these recipes for Thanksgiving!
Happy Thanksgiving Laxmi!
How warming to see my divine teacher and friend at a place so emblazoned in my heart! Ananda has nurtured me in so many ways, during the 6+ months I’ve spent there in Karma Yoga (divided between 2000 and 2010). Your beautiful words and (iPhone) shots bring it home. I also love seeing you fill up your sublime self, as one who gives and gives and gives. Thanks for sharing, Lauraji! Would love to hear more about your Jyotish exploration sometime, too.
Nice work Laura Plumb. First time I came across this blog and I really enjoy when reading your blog. All pictures in your blog are awesome. Thanks for sharing this.