Vegetable Biryani with Chick Peas

Biryani is what my hubby might to refer to as rice-with-bits. Whenever I ask him “what shall we make for lunch?” he invariably says “rice with bits!” He loves rice-with-bits. The best Biryani I’ve tasted was at Benares  restaurant in Madrid. It’s delicate flavours inspired me to come up with a vegan version for the Zen […]

Five Colour Tagliatelle

Twice a year at Zen River, a junior practitioner makes the transition to a senior only after completing a traditional Soto-school rite of passage known as shuso hossen shiki. It’s held at the end of a three-month training period, or Ango. During this choreographed ceremony they must give a dharma talk on a koan in front of the sangha […]

Stir-Fried Tofu

Besides beans, lentils and nuts, tofu is one of the key protein ingredients used in many of the recipes at Zen River. How to prepare tofu is a big factor in getting it right. It doesn’t really taste much of anything in its pure form. So the trick is to prepare it in such a way that it has both texture […]