3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery [Paperback]

Both a cookbook and an introduction to the practice of American Zen Buddhism, Three Bowls is a distinctive collection of vegetarian recipes from Seppo Ed Farrey, the tenzo (chef) of the Dai Bosatsu Zendo, a traditional Zen Buddhist monastery in New York State. Each day, Farrey must create precisely timed meals for a hundred people using a limited range of ingredients; despite these demands, his dishes are substantial, never dull, and often inspired. "Three bowls" refers to the monastic way of eating from a large, a medium, and a small bowl. The largest bowl is customarily filled with a grain-based dish such as Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato. The medium bowl typically holds a protein-rich, flavorful stew, such as Almond Thai Curry, an aromatic blend of potatoes, tofu, carrots, and spices. Salads or vegetable side dishes are served in the smallest bowl, and these dishes can be especially enticing, with such examples as greens with tangy Red Grape Dressing or green beans stir-fried with the zest and juice of an orange. Since food provides the only sensory relief to the relentless routine of the day, the occasional dessert is usually extraordinary, such as the Samsara Cheesecake, a rich and dense blend of cream cheese and ricotta sweetened with honey and maple syrup. Descriptions of life at the monastery and lucid explanations of Zen practice are interspersed throughout Three Bowls. Moving and centering, they offer as much nourishment and inspiration as the food in this lovingly created book.

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.
Copyright 2000 Reed Business Information, Inc.

"This gem of a book, with its delicious recipes, charming and wise reflections, and bold calligraphy, is one to savor and treasure."

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. (Publishers Weekly )

Both a cookbook and an introduction to the practice of American Zen Buddhism, Three Bowls is a distinctive collection of vegetarian recipes from Seppo Ed Farrey, the tenzo (chef) of the Dai Bosatsu Zendo, a traditional Zen Buddhist monastery in New York State. Each day, Farrey must create precisely timed meals for a hundred people using a limited range of ingredients; despite these demands, his dishes are substantial, never dull, and often inspired. "Three bowls" refers to the monastic way of eating from a large, a medium, and a small bowl. The largest bowl is customarily filled with a grain-based dish such as Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato. The medium bowl typically holds a protein-rich, flavorful stew, such as Almond Thai Curry, an aromatic blend of potatoes, tofu, carrots, and spices. Salads or vegetable side dishes are served in the smallest bowl, and these dishes can be especially enticing, with such examples as greens with tangy Red Grape Dressing or green beans stir-fried with the zest and juice of an orange. Since food provides the only sensory relief to the relentless routine of the day, the occasional dessert is usually extraordinary, such as the Samsara Cheesecake, a rich and dense blend of cream cheese and ricotta sweetened with honey and maple syrup. Descriptions of life at the monastery and lucid explanations of Zen practice are interspersed throughout Three Bowls. Moving and centering, they offer as much nourishment and inspiration as the food in this lovingly created book.
(Amazon.com Review )

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.

Seppo Ed Farrey was first drawn to Zen Buddhism in 1992 after having been on a spiritual path for many years. In 1994 he moved from New York City to Dai Bosatsu Zendo with fifteen years of restaurant experience and three years of community service organization work behind him, including an administrative role in New York City's Mayor's Voluntary Task Force. For his volunteer work, Seppo received several awards. He has been the Tenzo (head chef) at Dai 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.

Nancy O'Hara was drawn to Zen Buddhism in the mid-1980's after her father died, and found solace there in the profound stillness of silent meditation. After living in a Zen Monastery for six months in 1992, Nancy became even more dedicated to her practice and passionate about sharing with others the mindful approach to living that the monks had taught her and has been conducting meditation seminars and weekend retreats since 1994. Her first book, FIND A QUIET CORNER, was published in 1995 and became a National bestseller. In 1997, her second book, JUST LISTEN, was published to critical acclaim in hardcover, followed by the paperback edition in October 1998. Since 1996 Nancy has been working full time writing and leading workshops, and has just completed her fourth book -- WORK : 7 STEPS TO LOVING WHAT YOU DO. To learn more about Nancy please visit her website at www.quietcornermeditation.com. She resides in New York City.

Eido T. Shimano Roshi is a contributor for Houghton Mifflin Harcourt titles including: 3 Bowls.

Sweet PotatoWalnut 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 saut, 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 saut 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 potatoonion 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.