Single Pancake Recipe

I always imagined pancakes served stacked like a leaning tower of Piza surrounded by a noisy crowd of happy kids. (However, I’ve learned that stacking hot pancakes is not such a good idea!) Even though all those kids have long since grown up, the Zen River crew still love it when pancakes show up for […]

Peanut Lime Spicy Dressing

The inspiration for this recipe came from tasting a salad that was served drizzled with a tangy, sweet, peanut dressing and was divine. So when the kitchen served this on the condiment trays during a sesshin about eight years ago, Ryusho was so enthused that I thought better write it down fast before I forgot! […]

Cashew Cream Spread

“Wow” Konin exclaimed when she tasted this spread as she passed through the kitchen “it tastes like French cheese!” It was intended to substitute cream cheese for breakfast but ended up going on bread rolls during sesshin instead. Nutritional yeast gives this savoury spread a fermented taste similar to real cheese. I first heard of […]

Spiced Banana Cake

If you’re looking out for dairy and egg-free, this cake might be up your street. It’s easy to make and bake, comes out moist, and has enough lift for a yummy texture. Gyosei mentioned she was particularly fond of it and had happily munched away too many slices by the time morning coffee break was […]

Kedgeree with Smoked Tofu

A long time ago, I read somewhere with great fascination that the British Royal family were served Kedgeree for breakfast on New Year’s Day. I never knew what it was and thought it was some exotic, mysterious, complicated recipe. Until I discovered nothing could be further from the truth. Turned out it was not just […]

Apple Snow

In a storybook I read as a child, there was a chapter where the children ate Apple Snow. I was fascinated! It was said to be made with pureed apples and whisked egg whites. Considering the enlightened risk that using raw eggs poses these days, here is a less lethal take on the same theme; […]

Cream of Mushroom Pasta with Broccoli & Soy Slices

Pasta must be an all time favourite in Zen Centres. It hardly matters what kind and it’s always a win-win situation. At the old Kanzeon Zen Center in Salt Lake City, pasta would often be the meal of choice for a festive celebration. I recall going a little overboard one time. It was at the end of Ango […]

Simple Roasted Sweet Potatoes

Baked sweet potatoes are amazing. The combination of the oil and natural sugars give a wonderful caramelized texture and taste. Try them alongside Rosemary Red lentils or other with other recipes instead of rice or potatoes. Plus they are full of happy minerals and vitamins. 1¼ kilos (3 pounds) sweet potatoes 4 tablespoons olive oil […]

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 […]

Stuffed Dates with Apricots

One of the young adults on the Young Minds retreat recently asked if there were any party snacks in the cookbook? There are few recipes that would work nicely, but not a chapter devoted to them. Which got me thinking. why not include one in Volume Two? (Yes, Volume Two could happen. Emphasis on “could” […]