Just Enough Vegan Recipes and Stories from Japan s Buddhist Temples 1st edition by Gesshin Claire Greenwood 1608685837 9781608685837

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Product details:

ISBN-10 :  1608685837 

ISBN-13 :  9781608685837

Author:  Gesshin Claire Greenwood 

Fresh out of college, Gesshin Claire Greenwood found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Zen appealed to Greenwood because of its all-encompassing approach to life and how to live it, its willingness to face life’s big questions, and its radically simple yet profound emphasis on presence, reality, the now. At the monastery, she also discovered an affinity for working in the kitchen, especially the practice of creating delicious, satisfying meals using whatever was at hand — even when what was at hand was bamboo. Based on the philosophy of oryoki, or “just enough,” this book combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

Just Enough Vegan Recipes and Stories from Japan s Buddhist Temples 1st Table of contents:

Chapter 1. Oryoki: The Practice of “Just Enough”
Sautéed Vegetables and Tofu Pulp
Meat ’n’ Potatoes for Zen Monks (Niku Jyaga Fu)
Crushed Cucumber and Tomato Salad
Japanese Pumpkin Salad
Fried Japanese Pumpkin with Sweet Vinegar
Tofu and Walnut–Stuffed Mushrooms
Chapter 2. Rice: The Foundation of a Meal
Colorful “Sushi” Rice
Daikon “Steak”
Cold Vegetables with Tofu Dressing (Shirae)
Chapter 3. Broth: How to Enhance Your Surroundings
Dashi
Miso Soup
Hearty Country Stew (Kenchin Jiru)
Fried Tofu in Sauce (Tofu Agedashi)
Winter Hot Pot (Sukiyaki Nabe)
Chapter 4. Bamboo: Or, How to Turn Poison into a Meal
Bamboo Rice
Eight Treasures Stir-Fry (Happosai)
Clear Soup (Sumashi) with Bamboo Shoots and Wakame
Chapter 5. Balance: How to Find Harmony of Flavor and Priorities
Five-Color Stewed Vegetables (Takiawase)
Cucumber and Bean Sprout Salad
Quick Japanese Cabbage Pickles
Chapter 6. Just Enough Lust: How to Add Spice to Your Life (and Dumplings)
Dumplings (Gyoza)
Perfect Bok Choi
Marinated Fried Eggplant (Nasu Agedashi)
Chapter 7. California: How to Cook and Live Where You Are
Oven-Baked Tofu
Tempeh Hash à la Green Gulch
Everyone’s Favorite Cashew-Tomato Soup
Chapter 8. Just Enough Bridezilla: How to Have a Modestly Blingy Wedding
Tony’s Lemon Sorbet
Chapter 9. Ramen: Tracing a Favorite Meal across Continents
Chilled Ramen (Hiyashi Chuka)
Spicy Vegan Miso Ramen
Chapter 10. Bento: Musings on Gender, Food, and Domesticity
Koyadofu “Fried Chicken”
Green Beans in Sesame Sauce (Ingen Gomae)
Five-Ingredient Soybeans (Gomoku Mame)
Julienned Daikon and Carrot in Sweet Vinegar Sauce (Namasu)
Simmered Root Vegetables (Chikuzenni)
Tofu-Stuffed Peppers
Winter Festival Candied Yams (Daigaku Imo)
Karmic Tofu and Veggies
Chapter 11. End Means Beginning: Leftovers
Sautéed Carrot Peel (Kinpira)
Fried Potato Peels
Fried Noodles (Yaki Udon)
Golden Curry
Epilogue: Don’t Look in Other People’s Bowls
Acknowledgments
Glossary
Common Japanese Ingredients
Useful Equipment
Popular Japanese Cooking Techniques

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Tags: Just Enough, Vegan Recipes, Stories, Buddhist Temples, Gesshin Claire Greenwood