Creamy Cauliflower- Sweet Potato Soup. This is an excellent tasty soup that can be easily adapted to monastic and/or vegan diners. A chopped fennel bulb or stalks of lovage could also be substituted for the onion. It’s...
Gomasio, Japanese Sesame Salt This is a basic condiment at the Temple. It helps me reduce my salt intake and it makes just about everything taste wonderful! I love it on rice, soups, potatoes, any vegetable, etc. We try...
Japanese Salad with Ginger Dressing. Enjoy this orange dressing on romaine or iceberg lettuce for a classic Japanese restaurant-style salad, but other vegetables may be added as well. It is the salad you usually find in...
Instant Pot Risotto with Vegetables. I never even tried risotto before I had an instant pot as it required constant stirring to slowly add the broth to the rice. With an instant pot that is not necessary. If you don’t...
Sausage Biscuit Breakfast Bake. This a very tasty and easy savory breakfast pastry that can also be made with fruit for an equally good sweet version. I like the bit of sweet taste with the maple syrup, but it is fine...
Broiled Grapefruit with Cardamom. This is best if you use freshly crushed cardamom seeds, but the whole pods of whole seeds may be hard to find. The prepackaged cardamom powders are good, but not as flavorful. You can...
Guny’s Slaw. When Bhikkhu Gunaratana stayed at the temple, I would make this salad for him. He liked it so much and could eat so much of it, I named it for him. It is a road map type of recipe that can go in...
Potato Salad with Lovage and Lox. Another lovage recipe that turned out very well. The original was made with bacon, but it is very good with lox. You can leave out the lox for a vegan version, but I would add a drop or...
Just made this wonderful soup with the lovage I now have growing inside. I had the lovage in a pot on my patio, but the 107 degree heat caused it to wilt so badly, I needed to harvest the limp leaves and bring the rest...
Spring Salad. Very simple salad made with whatever happened to be in my fridge. It has just the right combination of sour, sweet, and crunchy. This version uses a little canned chicken and cheese, but you can also make...