The ARC kitchen is well known for its wholesome, homemade food. The simple yet tasty meals respect the global view that invites us to live more with less. Part of our understanding of what it means to live a simpler lifestyle includes trying to consume less and to eat a more wholesome diet. We cook and bake with whole grains, use less sugar, and rely more on vegetables and legumes as a primary source of protein. Meat is used occasionally in main dishes rather than as a principal menu item. ARC also has three published cookbooks. If you have any special dietary needs, please inform us at the time of your reservation. Meals are important times of sharing. However, if you choose to be alone, you may elect to take a tray to your room, or have a basket delivered to Cottage or Hermitage.
FEATURED RECIPIES
CURRIED CHICKPEAS, CAULIFLOWER & SPINACH
(Vegan and Gluten-free)
3 c. cauliflower florets
1 ½ T. olive oil
6 med. cloves garlic, thinly sliced
2 tsp. salt
6 T. good quality curry powder
4 med. Carrots, thinly sliced
3 c. green cabbage, cut into 2 inch pieces
2 T. vegetable broth or water
4 c. chickpeas, cooked (or canned, rinsed and drained)
¾ c. coconut milk
2 c. spinach stemmed and coarsely chopped
½ c. fresh cilantro, chopped
Bring 2 1/2 cups lightly salted water to boil over high heat. Add cauliflower and cook 2 minutes. Drain well. In wok or frying pan, heat 1 T. oil over medium-high heat. Add garlic, onion, and 1 tsp. of salt. Sauté for 1 minute. Add curry powder and cook for additional minute. Add remaining 1/2 T. oil, carrots, cabbage, and remaining 1 tsp. salt. Sauté for 2 minutes. Gradually drizzle broth around outer perimeter of vegetables (not in center). Cover and cook 2 minutes. Stir in chickpeas and coconut milk. Cook, uncovered, 2 1/2 minutes. Add spinach, reserved cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about 1 minute). Serves 10.
HUMMUS
(Vegan, Gluten-free)
1 (15-oz) c. chickpeas (garbanzo beans) drained (or cooked dried beans)
1/3 c. tahini
3 cloves garlic
½ tsp salt
Juice of 1 – 2 lemons (at least 1/3 c.)
Blend in food processor until smooth. Put in bowl, cover with a thin layer of olive oil, and serve. (Best if made ahead.) Yield: about 1 ½ c.
