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Synopsis
Introduces an innovative and eclectic assortment of vegetarian recipes from the Zen Buddhist monastery at Dai Bosatsu Zendo, including such dishes as Banana Pecan Waffles, Sweet Potato Walnut Burritos, Coconut Corn Bread, and others, combined with Zen sayings, traditional calligraphy, and tales of monastic life. Original.
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FORMAL BREAKFAST IS SERVED PRECISELY AT 7:15 A.M. AND IS EATEN IN robes and in silence. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
FORMAL BREAKFAST IS SERVED PRECISELY AT 7:15 A.M. AND IS EATEN IN robes and in silence. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.6 out of 5 stars (28 customer reviews)
74 of 77 people found the following review helpful:
4.0 out of 5 stars
Tasty for the palate and the spirit. But eating in silence?, 28 Aug 2000
By Larry Mark "editor of MyJewishBooks.com" - Published on Amazon.com
This review is from: Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery (Paperback)
I was drawn to this book by its cover, so sometimes it is possible to tell a book by its cover. Seppo Ed Farrey is the head chef for the Dai Basatsu Zendo in Livingston Manor, NY, a catskills retreat 20 miles from the smallest town. It is a Rinzai Zen monastery led by Eido T Shimano Roshi. As the abbott, he teaches that cooking can be a practice of spirituality, since it involves beauty, economy of movement, lack of waste, and punctuality. The co-author cooks for nearly two dozen monks and laypeoplen, and up to 70 visitors. Meals are punctual, 7:15 AM and 1 PM. Meals are served and eaten in silence. Each diner gets three bowls and a set of chopsticks (Did you ever try to eat oatmeal with chopsticks?) The large bowl contains the main dish, the middle bowl contains a stew or curry, and the small bowl will contain a vegetable or salad (not a lettuce and tomato salad though). This book is filled with inspiring, simple, nutritious recipes, as well as a few pages dedicated to Zen terms and ingredient descriptions, and a page of 3 mail order sources for a few ingredients (this should have been expanded!) The book is also filled with sidebars and explanations on Zen practice: such as the Zen way to crack a hard boiled egg, sitting sesshin, jikijitsu, 10 precepts of buddhism, kinhin (walking meditation), dokusan (the interview with the roshi), doing zazen, and meal chants. The recipes include 10 breakfast dishes, like cream of quinoa, oatmeal pancakes, and 5 grain porridge. There are 10 rice dishes like spinach rice with tamari and mirin, shitaki rice, and a spicy rice bake with collard greens, black eyed peas and sweet potato. There are 8 noodle dishes like szechuan green beans and soba, or a classic marinara sauce that uses applesauce, onions, and fennel. There are 14 grain/bean/tofu stew and curry dishes for the second bowl, including a quinoa veggie stew, sweet potato burritos, a sunflower based stuffing, and a mushroom quinoa nut loaf. The 13 veggie dishes include asparagus with lime and tamari; kale with tofu; a non dairy mashed potato that uses pureed tofu, beets with hijiki, and tahini butternut squash. The 17 salads and dressings include beet raiti, a faux chicken salad that uses tempeh and lemon juice; and a red grape salad dressing. Of the eleven soups only four are miso (thankfully). As for desserts, as mentioned above, there are muffins, baked goods, spreads, pates, pestos, and sauces including cheesecake and rice pudding (yes, Zen meditators can let loose with pudding and cake).
45 of 46 people found the following review helpful:
5.0 out of 5 stars
Exciting, Calming and Spiritual, 11 May 2000
By A Customer - Published on Amazon.com
This review is from: Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery (Paperback)
This book is a true work of art and of heart. The recipes are creative and exciting. The book is calming. The recipes are imaginative and include clear preparation techniques. Many recipes harmoneously combine unlikely ingredients. Many provide alternate ways to prepare the same recipe. Included with the recipes is a well-written personal tour of the Zen Buddhist Monastery including meditations. The book's title, 3Bowls, almost becomes alive when they explain how foods are traditionally served at the Monastery.
The authors' love and respect for food, as well as the spiritual life, is clear and contageous. I am overwhelmed by this book. I find myself repeatedly reading each page. Even the paper upon which the book is printed is joyous. The recipes work whether you are cooking for one or many. This is definately a great tool for those of us seeking ways to calm ourselves, remember our spirt, and nourish our bodies.
28 of 28 people found the following review helpful:
5.0 out of 5 stars
Food that "vibrates" with life!, 26 Jun 2000
By Julia Rohan - Published on Amazon.com
This review is from: Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery (Paperback)
After a year of meditating daily, I knew it was time to rethink my eating habits. I bought this book on Thursday. On Friday, I made the Quinoa Vegetable Stew (had to ask at the health food store what "quin-wah" was!) and the Schezuan Green Beans and Soba noodles. The next day we tried the Red Potato Salad with Asparagus and Artichoke Hearts (with my own substitutions) and Butternut Squash and Sweet Potato Soup. Everything was superb, and so simple! I felt as though I had experienced eating as it should be...This is food that nourishes the body and the spirit. Wonderful to prepare, uplifing to eat!
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