Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare. |
Contents
Breakfast | 2 |
Rice | 22 |
Noodles | 40 |
Tofu Grains and Beans | 60 |
Vegetables | 88 |
Salads and Dressings | 106 |
Soups | 130 |
Baked Goods | 150 |
Spreads and Sauces | 176 |
Desserts | 196 |
Tea and Other Beverages | 216 |
Some Zen Terms | 227 |
Guide to Ingredients | 229 |
MailOrder Sources | 237 |
Index | 239 |
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Common terms and phrases
½ cup ½ teaspoon ¼ cup 20 minutes Asian markets beans black pepper boil bread brown butter Butternut Squash canola canola or corn carrots cheese chopped cinnamon cold water condiments cook corn oil cover cups water dish dough drained dried dry ingredients Eido Roshi flavor food processor fresh lemon juice garlic garlic cloves ginger heat to low hijiki honey large bowl let stand maple syrup meal medium bowl medium onion medium saucepan medium-high heat milk miso monastery monk Muffins mushrooms Myochi natural food stores olive oil onion Preheat the oven quinoa recipe Reduce the heat refrigerator rice rice milk rinsed salad salt and sauté sauce sauté scallions sesame sesshin simmer small bowl soup soy milk stirring occasionally sweet potato tablespoons tahini tamari taste teaspoon ground teaspoon sea salt tempeh toasted tofu toss Umeboshi vegetables wakame walnuts wet ingredients wheat pastry flour Whisk whole wheat pastry zazen zendo