I’m re-posting my 4th annual New Year’s Eve vegan tradition, should anyone wish to gather ingredients ahead. I love how the labor of chopping the vegetables is a mindful process itself and can be done with friends, family or alone with a beautiful and tasty result. One year after I discovered this recipe, I was introduced to the idea of meditating into the New Year, and this will be my 3rd time of bringing that gentle awareness with me into New Year’s Day. Light some candles, plan to stay a while and relax, and it’s far better than any fireworks, in my book. ; )
PERSIAN SWEET AND SOUR “RATATOUILLE”
*1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground cumin; she says you can add rose petals, but who has those lying around? If you do, feel free.
We made this work in a 10 x 12 Pyrex pan, but a tall casserole dish could work in the round.
You start with a layer of onions and keep building layers of thinly sliced overlapping vegetables, sprinkling salt, pepper, and garlic between layers, ending with a layer of potatoes, and dried fruit on top.
Preheat oven to 350 degrees.
Combine Persian spice mix, turmeric, and lime juice in a small bowl. Add tomato juice and mix.
Put the pan over medium heat on stove top (or in oven) for 10 mins, and then pour tomato juice mixture over. Cover pan with foil or lid and put in oven for 1-3/4 hours. Let cool 10 mins, then sprinkle with parsley. After it sits a bit, you can try carefully to tilt the pan and pour out most of the juices that have formed in the pan. Then you can boil that down a bit in a saucepan to concentrate the veggie-fruity-spicy goodness and pour back over the entire dish.
That’s about 2 hours of meditation time with a chance for walking meditation to and from the oven. You can plan it to be done near midnight, and the next day it tastes even better, so I always share it with folks New Year’s Day. : )
Here’s hoping you all have a gentle transition to 2016.