Amaranth with Pisto Topping

Amaranth. What to do with it? Heaven knows. It’s sticky, it’s tacky, it’s downright deliciously nutty and gives a wonderful feel-good after glow. It’s one of the super grains of the ancient Aztecs… Because of its unusual consistency I thought amaranth might cook like baked polenta when topped with some simple vegetables and heated in […]

Vietnamese-Style Stir-fried Cabbage & Scrambled Egg

Shorin, a Zen River member, volunteers at a food garden in Uithuizen that grows organic vegetables. Occasionally they can bring home a few surplus veggies that didn’t find a new home. This might explain the two huge sweetheart cabbages propped on the kitchen counter that together weighed well over 2½ kilos . I’d never seen […]

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 […]

Japanese-Style Noodles with Hot Broth

The last Friday of the month at Kirigayaji in Tokyo, Hojosan holds a zazen-kai evening (meditation gathering). After sitting zazen and chanting the Sandokai all the members come together to slurp down soba noodles with great abandon. It’s a very simple dish to make if you can get hold of the ingredients (check your Asian market for good deals!). […]