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 […]

Sukiyaki Spaghetti

Oh dear, yet another Japanese inspired dish…but it’s too nice not to write up. We encountered this in Salt Lake City in the mid 1990’s when Rev. Jerry Hirano, a dear friend and Shinshū Buddhist priest, invited us to the annual Japan festival, organized by the Buddhist Temple that he presides over. One noodle dish in particular got our attention. […]