3 Bowls by Edward Farrey
Vegetarian Recipes from an American Zen Buddhist Monastery

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3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.

About Edward Farrey

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Published May 16, 2000 by Rux Martin/Houghton Mifflin Harcourt. 272 pages
Genres: Health, Fitness & Dieting, Religion & Spirituality, Cooking. Non-fiction

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The section of rice recipes presents a study in Zen-like contradictions with offerings such as Japanese-inspired Shiitake Rice, Southern-style Spicy Rice Bake with Black-Eyed Peas, Collard Greens and Sweet Potatoes, and Mushroom and Sun-Dried Tomato Risotto.

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