3 Bowls

3 Bowls

5.0 3
by Seppo Ed Farrey, 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…  See more details below

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

Publishers Weekly - Publisher's Weekly
Here is a cookbook with an unusual goal--to simultaneously excite the taste buds and calm the mind. The authors succeed on the strength of their sincerity: Farrey is the tenzo (head chef) at Dai Bosatsu Zendo, a Zen Buddhist monastery located in New York's Catskill Mountains, and O'Hara is a meditation group leader. Together, they have pulled together a collection of eclectic vegetarian (and some vegan) recipes that reflect love and respect for good food as well as for the spiritual life. The book's title refers to the traditional way in which meals are served at Zen monasteries--a large bowl of rice, noodles or other grain food serves as the base of the meal, accompanied by a medium bowl of stew or soup and a small bowl of salad or vegetables. The section of rice recipes presents a study in Zen-like contradictions with offerings such as Japanese-inspired Shiitake Rice, Southern-style Spicy Rice Bake with Black-Eyed Peas, Collard Greens and Sweet Potatoes, and Mushroom and Sun-Dried Tomato Risotto. Curries and quinoa often form second bowl recipes, and a selection of salads and dressings fill the third. The book starts with breakfast rice and porridge recipes and ends, of course, with desserts, such as Double-Berry Poached Pears. Interspersed among the recipes are short meditations on work, food and life at the monastery, which are complemented by Asian brush calligraphy illustrations by Eido Tai Shimano Roshi, the monastery's abbot. This is a lovely book for those interested in nourishing body and soul. (June) Copyright 2000 Cahners Business Information.|
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:
9780544309401
Publisher:
Houghton Mifflin Harcourt
Publication date:
05/28/2000
Pages:
270
Product dimensions:
7.52(w) x 9.25(h) x 0.63(d)

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.

Meet the Author

Seppo Ed Farrey was first drawn to Zen Buddhism in 1992 after having been ona spiritual path for many years. In 1994 he moved from New York City to DaiBosatsu Zendo with fifteen years of restaurant experience and three years ofcommunity service organization work behind him, including an administrativerole in New York City's Mayor's Voluntary Task Force. For his volunteerwork, Seppo received several awards. He has been the Tenzo (head chef) atDai Bosatsu Zendo in Livingston Manor, New York since 1994 which allows him to combine his passion for cooking and creating new dishes with his commitment to serve others. He was ordained a Rinzai Zen Buddhist monk on May 31, 1997.

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