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by Koyu Iinuma (Author)
Buddhist temple priest and chef Koyu Iinuma shares the simple, beautiful and delicious plant-based meals he prepares in the kitchens of Fukushoji Temple in Yokohama, Japan.
The 73 recipes showcased in Zen Vegan Food are visually stunning and deeply flavorful, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, and comprehensive guidance on essential Japanese ingredients like seaweed, miso and tofu, helps home cooks shop confidently and prepare each recipe with ease. In this cookbook, readers will find:- 28 recipes for vegan congee, the traditional Asian rice porridge that is now beloved worldwide, including Congee with Eggplant and Ginger, Soymilk Congee, and Congee with Saffron and Chestnuts
- A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, Spaghetti with Pesto and Shiitake, and Mushroom Risotto with Nori Seaweed
- Delicious condiments and starters to brighten any meal, including Mushroom Miso Paste and Crunchy Kombu Chips
Though we may not typically associate Buddhist monasteries with modern chefs and temple cafes, a younger generation of priests--like Iinuma--are ushering in a new era rooted in openness, mindfulness and reconnection to the natural world. For centuries, Buddhist monastery chefs have prepared refined vegan cuisine known as shojin ryōri.Zen Vegan Food offers a contemporary, accessible take on this traditional Japanese temple cooking, full of balance, care and flavor. For anyone interested in sustainable, plant-based eating, mindful cooking, or authentic Japanese vegetarian cuisine, this book offers fresh inspiration and practical techniques for creating deeply satisfying meals the whole family will enjoy.
Author Biography
Koyu Iinuma is the deputy chief priest of Fukushoji, a Tendai Buddhist temple in Yokohama, Japan. He was ordained as a monk at the famous Enryakuji monastery in Kyoto when only 19 years old. While studying at Taisho University in Tokyo, he decided to spread the word of Buddhism through food. After graduating, he trained at several restaurants in Tokyo and obtained a professional chef's license. He currently conducts shojin ryori (vegetarian Buddhist) cooking workshops at various temples in the Kanagawa area to people of all ages, pursuing his mission to teach an understanding of Buddhism through mindful and ethically responsible eating.
