BUDDHA'S VEGETARIAN FOODS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BUDDHA'S FEAST (VEGETABLE STIR-FRY) | MARTHA STEWART



Buddha's Feast (Vegetable Stir-Fry) | Martha Stewart image

When looking for a healthy and easy-to-prepare dinner, few things satisfy more than a vegetable stir-fry. In the "Taste for Living World Cookbook," former financier Mike Milken and chef Beth Ginsberg share their own unique recipe for this classic dish, a healthy and tasty stir-fry that will please vegetarians and meat eaters alike.

Provided by Martha Stewart

Categories     Bok Choy Recipes

Number Of Ingredients 15

1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon mirin
1 teaspoon Chinese chile paste
8 ounces firm tofu, cut in 1/2-inch cubes
4 baby heads bok choy, or 1/2 head regular bok choy
12 ounces broccoli, florets
4 carrots, peeled and thinly sliced on the diagonal
8 ounces small shiitake or white mushrooms, stemmed and julienned
1 eight-ounce can sliced water chestnuts, drained
1 fourteen-ounce can baby corn, drained
2 cloves garlic, minced
Cooked brown rice, for serving
Nonstick cooking spray

Steps:

  • In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.
  • Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.
  • Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.

BUDDHA'S DELIGHT RECIPE | EPICURIOUS



Buddha's Delight Recipe | Epicurious image

Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.

Provided by EPICURIOUS.COM

Total Time 1 1/2 hr

Cook Time 45 min

Yield Makes 8 servings (as part of a Chinese meal)

Number Of Ingredients 16

12 large dried black mushrooms (3 oz)
5 cups boiling-hot water plus additional for soaking bean curd skins
2 dried bean curd skins (2 oz total)
1/2 lb fresh or thawed frozen large bamboo shoots
2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
2 tablespoons peanut or vegetable oil
1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
1/2 cup peeled shelled fresh or frozen ginkgo nuts
1/3 cup vegetarian oyster sauce
1/4 cup light soy sauce (preferably Pearl River Bridge brand)
1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
3/4 teaspoon sugar
2 cups fresh soybean sprouts (1/4 lb)
2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)

Steps:

  • Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
  • While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
  • If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
  • Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
  • Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
  • Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
  • Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
  • Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.

More about "buddha's vegetarian foods recipes"

BUDDHA'S DELIGHT RECIPE | EPICURIOUS
Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
  • Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.
See details


BUDDHA'S FEAST (VEGETABLE STIR-FRY) | MARTHA STEWART
When looking for a healthy and easy-to-prepare dinner, few things satisfy more than a vegetable stir-fry. In the "Taste for Living World Cookbook," former financier Mike Milken and chef Beth Ginsberg share their own unique recipe for this classic dish, a healthy and tasty stir-fry that will please vegetarians and meat eaters alike.
From marthastewart.com
Reviews 3.6
Category Bok Choy Recipes
  • Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.
See details


BUDDHA'S DELIGHT (VEGETARIAN LO HAN JAI) - THE WOKS OF LIFE
Feb 19, 2015 · Add the garlic, the white portions of the leeks (reserve to green portion for later), mushrooms, wood ears, and lily flowers. Stir-fry for 1 minute. Add the Shaoxing wine and stir fry for another minute. Next, add the Napa cabbage, fried tofu puffs, and bean threads, and crank up the heat as high as it will go.
From thewoksoflife.com
See details


BUDDHA’S DELIGHT (JAI, CHINESE VEGETARIAN STEW) - OMNIVORE ...
Feb 24, 2015 · Two hours before cooking Rinse dried lily flowers with tap water. Place in a medium sized bowl and pour boiling water on top. Mix well and let... Rinse shiitake mushrooms with tap water. Add to a small bowl and cover with tap water. Let sit for 2 hours, until the... Add dried wood ear mushroom in a ...
From omnivorescookbook.com
See details


BUDDHA'S DELIGHT
Apr 03, 2020 · Buddha’s Delight, or Luohan Zhai, makes for a moreish, satisfying dinner. Traditionally eaten by Buddhist monks, this vegetarian stew is chock full of earthy shiitake mushrooms, crisp cabbage leaves simmered till tender, and a tangle of glass noodles bubbling in a base of sesame and kecap manis, or sweet soy sauce.
From asianfoodnetwork.com
See details


VEGAN BUDDHIST RECIPES - ALL INFORMATION ABOUT HEALTHY ...
The Buddhist Chef is a collection of my favorite recipes—all vegan, and all delicious! Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl.
From therecipes.info
See details


BUDDHA'S DELIGHT
Loh Han Chye Forget what you know about vegetarian food. Buddha’s Delight, or Loh Han Chye, makes for a moreish, satisfying dinner. Traditionally eaten by Buddhist monks, this vegetarian Chinese stew is a chock full of earthy shiitake mushrooms, crisp cabbage leaves simmered till tender, and a tangle of glass noodles bubbling in a base of sesame and kecap manis, or sweet soy sauce.
From asianfoodnetwork.com
See details


BUDDHA'S DELIGHT: THE VEGETARIAN STIR-FRY TO RULE ALL ...
Apr 02, 2020 · One of the problems with a lot of vegetarian stir-fry recipes is they can quickly become monotonous, with the same old lineup of vegetables and tofu each and every time. Don't get us wrong—some of those can be delicious—but as Buddha's Delight reminds us, there's so much more vegetarian stir-fry potential, if we just know how to tap it.
From seriouseats.com
See details


RECIPE: BUDDHA'S DELIGHT | WHOLE FOODS MARKET
Method. Combine tamari, sesame oil, mirin, rice vinegar, red chile flakes (if using) and tofu, tossing gently to coat. Cover and marinate for 1 to 2 hours. Drain in a colander over a bowl, reserving the marinade. Heat canola oil in a wok or large skillet over medium-high heat. Add tofu and stir-fry until lightly browned on all sides, for 5 minutes.
From wholefoodsmarket.com
See details


BUDDHA'S DELIGHT - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
Nov 30, 2021 · In relatively recent years Buddha’s delight began to appear on menus of Chinese restaurants, particularly in the West, and is now a popular vegetarian alternative to meat, fish, or poultry dishes. In accordance with Buddhist teachings, both monks and the laity are supposed to only eat vegetarian (or vegan) food for the first five days of the ...
From 196flavors.com
See details


BUDDHA'S DELIGHT (JAI) RECIPE - CHOWHOUND
Add enough water to just cover the ingredients and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, until all the ingredients are cooked through and tender, about 1 to 1 1/2 hours. Stir in the snow peas. Taste and season with salt and soy sauce as needed.
From chowhound.com
See details


BUDDHIST DIET: HOW IT WORKS AND WHAT TO EAT
Apr 14, 2020 · Below is a 1-day sample menu of a lacto-vegetarian Buddhist diet: Breakfast. 1 cup (33 grams) of breakfast cereal fortified with vitamin B12 and iron
From healthline.com
See details


100% VEGAN NOW <3 - REVIEW OF BUDDHA'S VEGETARIAN FOODS ...
Feb 14, 2020 · Buddha's Vegetarian Foods: 100% Vegan Now <3 - See 41 traveler reviews, 12 candid photos, and great deals for Toronto, Canada, at Tripadvisor.
From tripadvisor.com
See details


VEGAN BUDDHIST RECIPES - ALL INFORMATION ABOUT HEALTHY ...
The Buddhist Chef is a collection of my favorite recipes—all vegan, and all delicious! Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl.
From therecipes.info
See details


BUDDHA'S DELIGHT - WIKIPEDIA
Buddha's delight, often transliterated as Luóhàn zhai, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine.It is sometimes also called Luóhàn cài (simplified Chinese: ???; traditional Chinese: ???).. The dish is traditionally enjoyed by Buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a ...
From en.m.wikipedia.org
See details


20 VEGETARIAN RECIPES YOUR PICKY KIDS WILL LOVE
Nov 18, 2021 · Easy Vegetarian Recipes That Will Please Picky Eaters. 1. English Muffin Pizzas. Make pizza night more fun with these build-your-own English muffin pizzas. Simply set up stations with sauce ...
From msn.com
See details


HOME - BUDDHA BOWL - VEGAN STREET FOOD
HOT DOGZ £10. Giant sized vegan Hot dog in a brioche bun, served with a choice of your toppings and skin on fries. Toppings – Tomato ketchup, American mustard, South – Carolina mustard, Smoked BBQ sauce, Vegan cheese, Gherkins, Jalapeno, Vegan bacon (add £1), Grilled onion, Baconeese sauce, Coleslaw, Crispy fried onions.
From buddhabowlstreetfoods.co.uk
See details


BUDDHA'S VEGETARIAN, 666 DUNDAS ST. W., TORONTO KENSINGTON ...
re: Buddha's Vegetarian on 666 Dundas St. W., Toronto (416) 603-3811. Please include your correct email address. This is the food page of Buddha's Vegetarian on 666 Dundas St. W. Toronto ON M5T 1H9. (first reviewed on November 10, 2017, last updated on October 26, 2020.) Buddha's Vegetarian is ranked #1 of 12 Restaurants in Kensington Market ...
From buddhasvegetarian.foodpages.ca
See details