Zen Vegan Food
Delicious Plant-based Recipes from a Zen Buddhist Monk
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- USD 16.99
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- USD 16.99
Descripción editorial
In this book, Buddhist temple priest and chef Koyu Iinuma shares the simple and delicious plant-based meals he prepares in the kitchens of Fukushoji temple in Yokohama, Japan.
The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation.
In this cookbook, readers will find:28 recipes for vegan congee--the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts.A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, and Spaghetti with Pesto and Shiitake.Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips.
Though we may not typically associate Buddhist monasteries with trendy chefs and temple cafes, a young generation of priests, like Iinuma, is ushering in a new era--one which emphasizes openness in temples and a reconnection to the natural world for ordinary people. Buddhist monastery chefs have been creating delicious vegan dishes for centuries, and Zen Vegan Food offers a modern take full of fun and flavor.
For anyone interested in a sustainable, plant-based diet, this book will be a revelation--a new way to eat delicious and varied meals the whole family will enjoy.
PUBLISHERS WEEKLY
Iinuma, deputy chief priest of Fukushoji, a Buddhist temple near Tokyo, showcases the flavors of shojin ryori, or vegan Buddhist temple cuisine, in this illuminating collection. He starts with a primer on Zen vegan food, which—in addition to being free of animal-derived proteins—focuses on balancing sour, sweet, hot, salty, and bitter aspects to optimize each ingredient's full flavor (though readers are advised to adjust to their guest's preferences "to show your care for other people"). Recipes are on offer for two different dashi stocks and a mushroom miso paste—staples that are called on often to lend depth to dishes, such as deep-fried tofu and potato croquettes. A basic rice porridge becomes a springboard for multiple varieties of congee, including one with pickled plum and Egyptian seasoning and another starring seared carrots. Main dishes—organized around ingredients including kabocha squash, napa cabbage, and daikon radish—feature such showstoppers as kabocha squash fritters and a soothing napa cabbage soup, while an unexpected chapter of Italian-influenced recipes swaps tofu for cheese in a number of dishes. Meanwhile, Iinuma's charming "Zen Vegan Notes" share helpful tips and snackable trivia (in olden days, for instance, adzuki-bean congee was eaten to ward off evil spirits). This makes cooking with mindfulness an appetizing endeavor.
