iEat Green - 03.04.21 - Rameshwar Das-Being Ram Dass

Rameshwar Das has been navigating a spiritual path for 50 years. Ramesh met Ram Dass in 1968, and spent time with Neem Karoli Baba in India from 1970-72. He learned Vipassana meditation from Goenka in India. Ramesh has worked as an artist, photographer, environmentalist and writer. He has collaborated on many projects with Ram Dass over the years, including the original Be Here Now and the Love Serve Remember recordings, and is co-author with Ram Dass on three books, Be Love Now (2010), Polishing the Mirror (2013), and Being Ram Dass (2021).

 

 

Spinach, Tofu and Mushroom Masala Pizza          

2 Individual Pies- good for 4 people

Pre-heat oven to 500 degrees

Ingredient

1 Tbs coconut oil

I block of firm tofu, small cubed

¼ cup nutritional yeast

1 t. cumin

½ t. turmeric

½ t. ginger

½ curry powder

½ garlic powder

¼ t/ salt

1 Tbs. Tamari

1 onion, chopped

1 Tbs. minced garlic

1 Tbs. Minced ginger

1 lb spinach chopped (fresh or frozen)

½ t. cumin

½ t. curry powder

salt to taste

8 baby bella mushrooms, quartered

1 t. minced garlic

1 t. minced ginger

2 Tbs. Aji Marin

2 Tbs. Tamari

2 Tbs. cilantro

Shredded Vegan Mozzarella Cheese

 

Procedure

1. Lay tofu out on dish towel. Cut into slices, ½ “ thick. Cover with another towel, and press lightly, to dry. Cut tofu into small cubes.
2. In a medium size bowl, combine the nutritional yeast and the cumin, turmeric, ginger powder, garlic powder, curry and salt. Add the tofu cubes and using a spatula, gently lift and fold the tofu cubes over and over until completely covered with the nutritional yeast breading. 
3. Bake at 400 degree oven for 15 minutes, until the edges are crispy, turning half way through. Remove from oven, sprinkle with 1 Tbs. Tamari and set aside.
4. Meanwhile, sauté the onions in oil with garlic and ginger for 5 minutes. Add spinach and cumin, curry and salt. Add the tofu and simmer for 5 minutes. 
5. In a separate saucepan, sauté the mushrooms with the ginger and garlic. After 5 minutes, add 2 Tbs. Aji Mirin and 1 Tbs. Tamari. Cook until all liquid is absorbed and mushrooms are golden brown. 
6. Add the mushrooms into the spinach, tofu mixture, add the last Tbs. of Tamari.
7. Cover each pie crust with ½ of the spinach mixture.
8. Sprinkle with the vegan mozzarella cheese and bake at 500° till crust is crispy
9. Garnish with fresh cilantro, Serve immediately