Dharma Veggie Burger topped with Namaste Peanut Sauce and the appropriate refreshment
Straight from the pages of an unearthed 1973 Dharma Initiative Food Protocol Manual.
A tropical twist on a meat-less burger with one of the group’s tightly sealed secrets – creamy Namaste Peanut sauce. According to the scribbled notes on the recipe, it was a Horace-approved, special occasion favorite.
The Dharma Veggie Burger consists of the Island’s finest produce: fresh pineapple rounds, sliced cremini mushrooms, thinly sliced red beets, green leaf lettuce and tomato. All fruits and vegetables were sprinkled with fresh lime, freshly ground pepper, and a splash of soy sauce before grilling.
Choose your grilled rounds and additions, get stacking, and saucing!
Namaste Sauce Ingredients:
- 1 cup of light coconut milk
- 3 tablespoons peanut butter
- 1/2 tablespoon soy sauce, tamari or Coconut Aminos, if you have it
- 1 clove of garlic
- 1 small shallot
- 1 tsp grated ginger, or pinch of ground ginger
- 1/4 teaspoon Sambal Olek
- 1/2 fresh lime
- 1 teaspoon dark agave nectar
- 1 teaspoon Indian curry powder (to give it that little Namaste-something)
- dash toasted sesame oil
- Puree in a blender or food processor.
- Transfer to a small sauce pot on the stove.
- Bring to a boil, frequently stirring with a whisk. If it not thick enough, stir in more peanut butter. If too thick, stir in water, by the tablespoon.
- Lower heat.
- Spoon or spread onto burger, as desired.
Serve on a small sourdough bun with a cold Dharma brand stout to wash it all down. Just perfect after a long day at the Barracks. Namas-tasty, if you will.
If you’re in the know, tap into my post from the flash sideways – Dr. Pierre Chang’s twist on country favorites – including an old-fashioned Sweet Potato. pie.