3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery

3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery

5.0 3
by Edward Farrey, Nancy O'Hara
     
 

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

Overview


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.

Editorial Reviews

From the Publisher

"This gem of a book, with its delicious recipes, charming and wise reflections, and bold calligraphy, is one to savor and treasure."--Nina Simonds, author of A SPOONFUL OF GINGER and CLASSIC CHINESE CUISINE

Product Details

ISBN-13:
9780395977071
Publisher:
Houghton Mifflin Harcourt
Publication date:
05/16/2000
Pages:
272
Product dimensions:
(w) x (h) x 0.75(d)

Related Subjects

Read an Excerpt


Sweet Potato–Walnut Burritos

These burritos were originally created to use leftover sweet potatoes and lentils. They were so well liked that we now cook sweet potatoes and lentils just to make the burritos. They can be prepared up to a few hours in advance. Individually wrapped in foil and frozen, they make for an easy meal when you are in a hurry and don’t have time to fuss in the kitchen. Sour cream and/or salsa make nice accompaniments. Serve with rice and a simple salad for a complete meal.

Makes 4 to 6 servings FILLING 1/2 cup green lentils or split peas, sorted and rinsed well 1 large sweet potato (about 1 pound), peeled and cut into 1- inch cubes 2 tablespoons olive oil 1 medium onion, chopped 1/2 teaspoon sea salt 2 garlic cloves, minced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon Chipotle Paste (page 127) or 1/4 teaspoon cayenne, or more to taste 3/4 cup ground or chopped walnuts, toasted 3/4 cup canned crushed tomatoes 1/2 cup grated Cheddar or Monterey Jack cheese

Shredded cabbage for lining the baking pan 6 8-inch tortillas 1 large tomato, thinly sliced vertically, then halved 1/2 cup grated Cheddar or Monterey Jack cheese Chopped fresh cilantro or parsley (optional)

1. TO MAKE THE FILLING: In a medium saucepan, bring the lentils or split peas to a boil in 11/3 cups water (11/2 cups if using split peas). Reduce the heat to low, cover, and simmer until they are tender yet firm, 25 to 35 minutes (about 1 hour and 15 minutes for split peas). Drain in a colander and set aside.

2. Place the sweet potato cubes in a pot with just enough water to cover them. Bring to a boil, reduce the heat to medium, cover, and cook at a low boil until they are soft (easily pierced with a fork) yet still hold their shape, about 20 minutes. Drain the sweet potato and place in a large mixing bowl, which will ultimately hold all of the burrito filling. Mash and set aside.

3. Heat the oil in a skillet over medium-high heat. Add the onion and the salt and sauté, stirring occasionally, until the onion begins to soften, about 2 minutes. Reduce the heat to medium, add the garlic, chili powder, cumin, coriander and Chipotle Paste or cayenne and mix well. Continue to sauté until the onion is translucent, about 6 more minutes. Transfer the onion mixture to the mashed sweet potato and mix well.

4. Add the lentils or split peas, walnuts, canned tomatoes and the 1/2 cup grated cheese to the sweet potato–onion mixture and mix together.

5. Preheat the oven to 350° F. Place a thin bed of shredded cabbage in a 9-x-13-inch baking pan, or coat it with vegetable oil spray, oil, or butter.

6. TO ASSEMBLE: Fill a tortilla with about 1/3 cup of the filling (or more, depending on the size of the tortilla) and roll it securely. Place it seam side down in the baking pan. Follow suit with the other tortillas. Cover the pan tightly with foil. (You can prepare the burritos a few hours ahead up to this point and store at room temperature.) Bake for about 30 minutes, until heated through.

7. Remove the foil from the baking pan. Place 1 or 2 slices of tomato on each burrito. Sprinkle the 1/2 cup cheese over them and then return the pan to the oven for a few minutes, just long enough to allow the cheese to melt. Lift the burritos off the cabbage, place them on a serving platter and sprinkle with the cilantro or parsley, if desired. Serve immediately.

Note: The cabbage keeps the tortillas from lying on the bottom of the pan, which prevents them from getting crisp. It also adds moisture to help steam them.

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3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery 5 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
I am not a vegetarian. This lovely book, however, not only re-introduced me to delicious fresh vegetables, but also has given me many new tools for spiritual wellness. The recipes are lovely, clear, and easy to follow. The book includes a guide to the ingredients that is very helpful. The lessons in 'Mindful Cooking' are simple and amazing. My favorite recipes, to date, are the 'Red Potato Salad with Asparagus and Artichoke Hearts', 'How to Hard-Boil an Egg,' and the 'Oatmeal Raisin Pudding.' In addition to the recipes, '3Bowls Vegetarian Recipes from an American Zen Buddhist Monastery' offers a calming and spiritual journey through Dai Bosatsu Zendo (a Zen Buddhist Monastery) and Zen meditation and traditions. Even the paper used in the publication is calming. I read this book cover-to-cover the day it arrived. I now read recipes or spiritual writings from this book at various times each day. Because of this, I have one copy at home, one copy at work, and one copy in my car. I have given copies of 3Bowls as 'thinking of you' gifts to a number of friends. They have been surprised and delighted. Seppo Ed Farrey and Myochi Nancy O'Hara obviously put their hearts into this book. The Asian brush calligraphy illustrations by Eido Tai Shimano Roshi add to the book's depth and loveliness. This book is not just a cookbook. This book is a work of art.
Guest More than 1 year ago
I am not a vegetarian but have found recipes in this cookbook that are very good and can be used by everyone. I also found the Guide to Ingredients to be very helpful. Seppo Ed Farrey has made some excellent selections in his book and I highly recommend this to everyone.
Guest More than 1 year ago
I bought this book because I'm interested in preparing and eating good food. This book offers just that. Directions that anyone can follow and tasty and wholesome recipes were my initial impression. Then I sat down and began to read the accompanying text. I was immediately drawn into the world of the Zen monastery where one author is the head chef and the other author leads spiritual retreats. I was completely transported and intrigued by the descriptions of a different way of life. A fascinating journey into Zen Buddhism AND great recipes. Two for the price of one!!