Hey does anynone have any easy buddhist recipies i can use?!
Answers: me and my friends are doing a project and want to make a buddhist dish, all we found was a lotus chocolate cake. I'm sure there's something more traditional out there so could someone help me out?
Buddhist Sour Soup (India)
Soup:
3 blocks tofu (about 1 pound)
1/4 cup tamarind pulp, dissolved in 1 cup hot water
Scant 1/2 pound okra (approximately 2 cups)
5 cups water
3/4 cup fresh pineapple cut into 1/4-inch chunks
1 stalk bac ha (giant taro), cut into 1 1/2-inch lengths (optional)
3 tablespoons sugar
2 teaspoons salt
2 medium tomatoes, cut into wedges
1 teaspoon soy sauce
Garnish and flavorings:
1/4 cup peanut or vegetable oil
1/2 cup chopped shallots
2 to 3 cups bean sprouts, rinsed and drained
12 leaves Asian basil, coarsely torn
6 sprigs rice paddy herb (ngo om, optional)
2 to 4 bird or serrano chiles, minced
METHOD:
For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or 14 to 28-ounce can. Let stand for 30 minutes. Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so. Cut the tofu into 1/2-inch cubes and set aside.
Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Discard any solids and set the liquid aside.
If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on.
For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add the shallots and cook until well-browned, then remove from the heat and set aside.
To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot. Bring to a vigorous boil, then add the okra (if your okra is very fresh and tender, add it later, with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes. Taste and adjust the balance of seasonings if you wish
http://buddhistlinks.org/FoodRecipes.htm
http://www.hinduonnet.com/mp/2004/07/29/...
http://www.recipe4all.com/dishes/buddhis...
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My Chinese friends tell me that Buddists monks specialize in cooking tofu. I believe any Chinese or Korean tofu recipe will be pretty Buddhist. Indian buhhists eat simple vegetarian Indian food. Do you have any preferance?
Buddhism does not have its own foods, the food habits of Buddhists depend on where they are from. I would look towards making some Indian/Asian foods. Buddhism is generally associated with Tibet, you may try and find some recipes from there.
http://www.tibetinfor.com/tibetzt-en/tib...
http://library.thinkquest.org/26470/food...
http://www.khandro.net/links_Tib_recipes...
You can buy some canned foods from a chinese grocery store. You can get canned mushrooms, corn, and stuff. Then stir fry it with oil. haha
SESAME BUDDHIST DELIGHT
2 c. sliced broccoli buds
1/2 c. Chinese pea pods
1 bunch scallions, sliced
1/2 c. bamboo shoots
1 tbsp. toasted sesame oil
2 tbsp. sesame seeds
2 or 3 yellow squash, sliced
1/2 c. Chinese baby yellow corn ears
1/2 lb. tofu, cubed
1 tbsp. butter
1 tbsp. plum vinegar
Lightly saute scallions and sesame seeds in butter, then add tofu, corn and bamboo shoots. Lightly steam broccoli, squash and pea pods. Add to sauteed items. Mix sesame oil and plum vinegar and sprinkle on vegetables liberally. Mix thoroughly and serve hot
JM