Three Bowls: vegetarian recipes from an American zen Buddhist monastery

Three 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.

PRAISE
"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

Foreword Introduction Some Zen Terms

Breakfast
Rice
Noodles
Tofu,
Grains and Beans
Vegetables
Salads and Dressings
Soups
Baked Goods
Spreads and Sauces
Dessert
Tea and Other Beverages

Guide to Ingredients Mail-Order Sources Index