[Arts]: Zen and Food

[Kojitsu]

I have been making pickles recently that have turned out pretty good. Very simple and delicious.

Sesame soy pickles

2 small cucumbers
1 tbs soy sauce
1 tsp sesame oil
2 tsp rice vinegar
1 tsp brown sugar
1 tsp toasted sesame seeds

1. Either slice thinly or chop in larger chunks your cucumbers. Thinly sliced are softer and have more of the flavor of the dressing, large chunks are crispier and have more of a bite to them.
2. Mix the remaining ingredients in a zip lock bag or other container, I find the bag to get the best result.
3. Place the cucumbers in the marinade.
4. Refrigerate for at least an hour, but over night is better.

Enjoy!

St/lah
Gassho
Brett

[GloriaMeiseiko]

Thank you for bringing this idea, Gloria. I loved so much to cook when it was only my wife and I; but with three kids now the house (and the kitchen) is always a mess and I have been cooking less and less, not enjoying it so much (it difficult to make my spoiled daughters eat their vegetables and other less appealing foods for their tastes). By the way, I love paella... please share the recipe

Tai Do
Satlah

Of course Tai-Do!
I want to share the vegetarian paella recipe but with pictures, my boyfriend makes it very well (it's the only thing apart from pizza he knows how to cook...).

Sat/Lah

[GloriaMeiseiko]

Just a note that Japanese Buddhists tend NOT to be strictly vegetarian (for the most part, except some by personal choice.) However, in practice settings ... in the temple or monastery, and at Buddhist events ... they tend to serve only vegetarian food. Perhaps we should honor that tradition in our recipes here? The Indian Buddha, and many Buddhists in places like Thailand and Tibet, tend NOT to be strictly vegetarian, with the rule being that one eats whatever is donated and "placed in one's bowl." Even so, vegetarianism is encouraged. The Chinese tend to be strictly vegetarian for a variety of reasons, including a greater emphasis on animals as sentient beings than was found in India. The Japanese are more earthy ... about not only meat, but about marriage and alcohol too ... and tend to take a more "all things in moderation" (hopefully ) approach to such things.

When I was in Taiwan recently, at Buddhist events and places, I ate AMAZING vegetarian cuisine. The thing is that they do such amazing things with mushrooms, tofu and some other vegetables that it tastes JUST LIKE beef, pork, chicken and fish (or darn close.) My joke was to ask if I was picking up faux-bad karma by eating the faux-meat, and maybe I will be reborn as a faux-cow?

I myself will not claim to be strictly vegetarian, although I try to greatly reduce meat consumption, believe that animals may not think of these things the way we people do (so long as they are humanely treated), and look forward to the day that we replace meat with coming substitutes.

However, maybe we should stick with vegetarian recipes here, in respect for Buddhist custom.

Gassho, J
stlah

PS - Yes, Buddhists will traditionally avoid the garlic and onions. There are many reasons, including that they were thought to stimulate lust and desire ... not to mention that everyone had to live together in small spaces. Honestly, I do not think that such tradition needs to be strictly followed unless you are sitting in a Zen Hall shoulder to shoulder. I was just reading on this actually LINK.

I am not strictly vegetarian either, although I eat less meat every day and the more elaborate recipes I make are always vegetarian. But I have to eat fish at least once a week because of problems with my intestine.

About garlic and onions, in Spain if you want not to eat them it is difficult because it is the base of most of the traditional recipes here.
I think a strict monk or nun would have a hard time in Spain to eat out of their house....

Sat/Lah

[Hosai]

Vegetarian Poutine Recipe

Ingredients:
Russet potatoes
Cheese curds, mozzarella, or preferred vegan/lactose-free cheese
Vegetable oil (for frying)
Butter or plant-based butter
All-purpose flour
Water
Vegetarian bouillon (like Better Than Bouillon)
Summer savory
Salt and pepper
Onion and bell peppers (optional)

Instructions:
Prepare the Potatoes:
Cut potatoes into fries.
First fry: Heat oil to 325°F (160°C) and fry potatoes for 3-4 minutes until soft but not browned. Drain and set aside.

Make the Gravy:
In a saucepan, melt butter and whisk in flour to make a roux. Cook until it turns nutty brown.
Slowly add water while whisking, then stir in vegetarian bouillon.
Season with summer savory, salt, and pepper. Keep warm.

Second Fry:
Increase oil temperature to 375°F (190°C). Fry potatoes again until golden and crispy. Drain well.

Sauté the Onions and Peppers (Optional):
In a separate pan, sauté sliced onions and peppers until soft and slightly caramelized (i like to add a touch of brown sugar)

Assemble the Poutine:
Place fries on a plate, top with cheese.Optionally, add sautéed onions and peppers.
Pour hot gravy over the top.

Serve Immediately:
Enjoy your poutine while it’s hot and the cheese is melty!

_/\_
sat/ah
matt

[Onsho]

My easy vegan after work go to meal:

put on a pot of rice

fry onions and garlic/ginger (chilis optional)
add a can of chickpeas (get them nice and roasted)
cube a sweet potato and add
can of tomato or 3-4 from the garden or tomato paste
big spoonful of peanut butter
season so ground cumin is the prominent flavour- salt and pepper-
cook 15 min and serve on the rice.

its very flexible, add anything to it, play with seasonings, great lunch for the next day
try with
cilantro
lemon juice
crushed peanuts
peas
carrots
have it on rice or egg noodles

Gassho
Onsho
Satlah

[Kaisho]

Fun thread! Ok

Mediterranean fire roasted chickpea dish

Ingredients:
Onions
Garlic
Evoo
Rice
Curry powder
Fire roasted tomato 16 oz can
Chickpeas 16oz can
Mushrooms
Chilis (optional)
Zucchini (optional)
Cilantro
Bellpeppers
Salt and pepper

Directions:
Start a pot of rice.

In a pan add evoo, onions and garlic. Simmer for 5 minutes.
Add curry powder and stir for a couple.

Add fire roasted tomatoes with juice it comes with, diced bellpeppers, mushrooms and simmer for 5 minutes.
Salt and pepper to taste

Add 16oz can of rinsed chickpeas.
Add a diced chili (optional)
Zucchini (not necessary but good in summer)
Cover and simmer for 30 minutes.
5 minutes from end add cilantro.

Serve with on top of rice.

Gassho
Stlah

[Gooey]

I had a zen moment in the supermarket with a jar of Kimchi.
I know what it is just not what to do with it but it sounds interesting.

Gassho
MichaelW

satlah

My favourite ways to use kimchi are as an add-on to bibimbap (basically a Korean rice bowl with various different prepared vegetables, sauce, and a fried egg on top - I skip the egg and opt for a vegan protein instead), in kimchi jjigae (kimchi stew with tofu and green onions, usually also pork for meat-eaters), or just by itself with some steamed rice and a bit of fried tofu or similar. There are a lot of different recipes out there for these dishes, mostly with meat so I will not include them here as the suggestion is to keep this thread vegetarian (my usual practice when learning new recipes is to find one that looks well-written and makes sense to me, and then swap out any ingredients I don't eat for something similar enough, or skip them altogether. I will say that Maangchi's blog is a great source of Korean recipes and has suggestions on how to make some of them vegetarian/vegan).

Gassho
Gooey
sat/LAH