Buddhist Food?

Question

I know that Buddhists are vegitarians and Vegans, but what are some examples of dishes that they eat on a regular basis, and if any of you guys know this, an example of a dish they eat on Buddhist New Year?

Answer 1

BUDDHIST Sesame Stir Fry

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.

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The Dalai Lama's Momos:

These momos, or dumplings, are a traditional Tibetan favorite. This recipe comes from Tenzin Gyatso, His Holiness the Fourteenth Dalai Lama.

For the Filling:

1 pound potatoes

3 tablespoons olive oil

6 onions, chopped

12 ounces mushrooms, chopped

12 ounces grated cheese*

1 bunch fresh coriander, chopped

Pinch of paprika Salt and pepper, to taste

*Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese

For the Dough:

1 pound plain flour

1-3/4 to 2-1/3 cups water

For the Soup

2 tablespoons olive oil

1 onion, chopped

2 tomatoes, skinned and chopped

1 tablespoon chopped coriander

1 vegetable stock cube

1-3/4 cups boiling water

Directions:

To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper.

To make the dough, mix the flour with enough water to form a smooth dough. ** Roll out, but not too thinly. Cut into rounds with a 2" pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle. *** On one side of the round, place a tablespoonful of the cooled vegetable misture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal.

Fill a small steamer with water, first boiling the rack so the dumplings do not stick.**** Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes.

Serve in small bowls as an accompaniment to the dumplings.

**I briefly knead the dough until it is smooth.

*** Doing this makes the edges a little thinner than the center so that when you fold the edges together and pleat them, they're not too thick and your momos will cook evenly.

****If you don't have a metal steamer, a bamboo steamer sprayed with vegetable oil spray works well. Momo can also be fried on each side until they are golden brown.

*****In addition to the soup, you might want to try a Kathmandu-style momo dipping mixture of soy sauce combined with a little rice vinegar and chili-garlic sauce.

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Tibetan Noodle Stew: Serves 4

2 cups cavatelli or other thin tube-shaped pasta

1 Tbs. canola oil

2 onions, thinly sliced (about 1 1/2 cups)

8 garlic cloves, thinly sliced

1 Tbs. minced fresh ginger

2 tomatoes, cut into 1/4 inch dice

4 cups Chicken Stock or Vegetable Stock

3-4 Tbs. tamari or soy sauce

2 tsp. hot paprika, or to taste

4 cups stemmed, washed spinach leaves

1. Cook the cavatelli in 4 quarts of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again.

2. Heat oil in a wok or large saucepan, preferably nonstick. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in the tomatoes and cook for about 2 minutes.

3. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored and the lamb is tender, 5 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste.

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Then Thuk Noodle Soup  Serves: 2

1 small Onion

3 cloves of Garlic

1 small piece of Ginger

1 teaspoon of Salt

1 small piece of Mouli Spinach (frozen or fresh)

1 table spoon of Soya Source

2oz Plain Flour

1 table spoon of Oil

Knead the plain flour into a dough using only cold water. Cover and leave for a while. Meanwhile, peel the mouli, cut it in half and slice thinly. Wash fresh spinach leaves and chop into large chunks. If frozen spinach is used defrost thoroughly. The amount used depends on presonal taste. Chop the onion, garlic and ginger. Cut the meat into strips and slice thinly.

Fry the onion, garlic and ginger in a deep sauce pan. Add the meat and soya sauce. Stir well. Add two pints of cold water and the sliced mouli. While the water is boiling, take the dough and roll it thinly into a large chapati-like shape. Cut the dough into long strips 2 inches wide. Take the strips and tear them into small pieces. Throw the pieces straight into the boiling water. Cook for 5 minutes. Lastly, add the spinach and season to taste. Simmer for a few minutes. Serve hot.

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Thukpa: Tibetan Noodle Soup:  Serves 4

1/4 C. butter

1 1/2 Tbsp. fresh ginger root, minced

1 1/2 Tbsp. fresh garlic, minced

1 c. red onion, diced

1 tsp. turmeric

1 tsp. curry powder

1 tsp. chili powder

1 tsp. Kopan masala

1 c. potato, parboiled and cubed

1 c. fresh tomatoes, chopped

4-5 c. water

1/4 lb. fresh flat egg noodles (I use 1 9-oz. plastic pkg. egg linguine)

1/2 c. fresh spinach, chopped

1-2 Tbsp. soy sauce

1 tsp. salt

1/4 tsp. ground black pepper

Melt butter in a saucepan over medium heat.  Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.  Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.  Add potatoes and tomatoes. Stir-fry 1 more minute.  Add water and bring to a boil.  Add egg noodles and boil for 5 minutes. Stir occasionally.  Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.  Season with soy sauce. Salt and pepper to taste. Remove from heat and serve hot.

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Buddhist Potato Soup:  Yield: 8 servings

1/4 c Butter

1 tb Minced ginger root

1 tb Minced garlic

1 c Diced red onion

1/2 ts Turmeric

1/2 ts Chili powder

1/2 ts Kopan Masala

3 c Mashed potato

4 c Water

1 c Diced tofu

1 c Spinach leaves,chopped

1 1/2 ts White vinegar

1 tb Soy sauce

2 ts Salt

1/2 ts Black pepper

2 tb Chopped green onion

2 tb Chopped cilantro

Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well. makes about 8 cups.

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Tibetan Barley Soup

"Barley can thrive even on marginal land. You can get pot barley at health food stores. If possible avoid the pearled, or polished, barley, which is less tasty and less nutritious.

Cut up enough mushrooms to measure 2 cups. Melt 2 tablespoons butter (yak butter if available) in a larg saucepan and stir in vegetables until they are well coated. Continue cooking over medium heat until softened, stirring occasionally. Mix in 1/4 cup pot barley and then add 4 cups water (preferable from the nearest mountain spring). Bring rapidly to a boil, then simmer about an hour, covered. Just before it is done, add 1 tablespoon shoyu (soy sauce) and a grind or so of pepper, if desired. When the soup is ready, it should be of a chowder-like thickness and the grains should be soft but chewy. There will be a golden sheen on the surface and the heavenly smell will waft you across the Himalayas."

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Cold Cucumber Soup with Mint

1 hard-boiled large egg yolk

1 tablespoon rice vinegar

1/2 cup chilled sour cream

1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise, cored, and cut into 1/2-inch pieces

1/4 cup fresh mint leaves, washed and spun dry

1/2 cup chilled well-shaken buttermilk

In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.

In a blender puree cucumber and mint with buttermilk and salt to taste until smooth.  Add puree to sour cream mixture in a stream, whisking.Divide soup between 2 chilled bowls.