Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery
Houghton Mifflin Harcourt, 2000 - Cooking - 254 pages
3 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.
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20 minutes Add the onion Asian markets beans bell pepper black pepper boil bread bring brown butter canola canola or corn carrots cheese Chipotle chopped condiments cook cool corn oil cover cups water dish dokusan drained dried dry ingredients Eido Roshi flavor food processor fresh lemon juice garlic garlic cloves ginger heat to low hijiki honey large bowl large saucepan let stand maple syrup meal medium bowl medium onion medium saucepan medium-high heat milk mirin miso monastery monk muffin mushrooms Myochi natural food stores olive oil onion Preheat the oven quinoa recipe Reduce the heat refrigerator rice rice milk rinsed room temperature Roshi salad salt and saute sauce scallions sesshin simmer small bowl soup stirring occasionally sweet potato tablespoons tahini tamari taste teaspoon ground teaspoon sea salt tempeh thinly sliced toasted tofu toss vegetables wakame walnuts wasabi wet ingredients wheat pastry flour Whisk whole wheat pastry zazen zendo