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Featured Cookbook
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Marinara Sauce with Variations
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Sweet Potato-Walnut Burritos
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Coconut-Pecan Carrot Cake with
Orange-Cream Cheese Frosting
Book Description
Both a cookbook and an introduction to the practice of American Zen Buddhism, Three Bowls is a distinctive collection of vegetarian recipes from Seppo Ed Farrey, the tenzo (chef) of the Dai Bosatsu Zendo, a traditional Zen Buddhist monastery in New York State. Each day, Farrey must create precisely timed meals for a hundred people using a limited range of ingredients; despite these demands, his dishes are substantial, never dull, and often inspired. "Three bowls" refers to the monastic way of ea...
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3 Bowls : Vegetarian Recipes from an American Zen Buddhist Monastery
Authors: Seppo Ed Farrey,Nancy O'Hara
Date: May 2000
ISBN: 039597707X
Publisher: Houghton Mifflin
Paperback
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Many retreat group participants have asked for this recipe and its variations. This recipe is dedicated to them. Serve it with your favorite pasta, or use it in eggplant Parmesan or lasagna.
Makes: about 11 cups
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1/2 cup olive oil
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2 medium onions, chopped
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1 teaspoon sea salt
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8 whole garlic cloves, peeled
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4 bay leaves
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1 tablespoon dried oregano, crumbled
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1 teaspoon dried basil, crumbled
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1 teaspoon fennel seeds, toasted and ground
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3 (28-ounce) cans crushed tomatoes
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Unsweetened applesauce (optional)
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Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions begin to soften, about 2 minutes. Reduce the heat to medium, add the garlic, bay leaves, oregano, basil, and fennel seeds and saute, stirring occasionally, until the onions are completely translucent and almost starting to caramelize, about 20 minutes.
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Stir in the crushed tomatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer for about 1 hour, stirring occasionally. Taste and correct the seasonings, adding the applesauce to taste if you prefer a sweeter sauce.
NOTE: Do not cover the pot during cooking. Whether or not you think the sauce needs the applesauce may depend on the brand of crushed tomatoes.
VARIATIONS:
Toasted Fennel Marinara Sauce
Makes: about 11 cups
Increase the amount of toasted fennel seeds to 1 tablespoon plus 1 teaspoon and continue as directed.
Roasted Eggplant and Red Pepper Marinara Sauce
This version goes especially well with rigatoni or eggplant Parmesan.
Makes: about 14 cups
Roast 2 medium (1-pound) eggplants, pierced a few times with a fork, in a 400 degrees F oven for about 1 hour, or until they collapse. Let cool, scrape the flesh into a food processor or blender, and puree until smooth. Set aside. Saute 2 chopped red bell peppers with the onions. Continue as directed. Stir the eggplant puree into the marinara sauce after it has simmered for about 1 hour.
Asiago-Tomato Cream Sauce
Makes: about 12 cups
Make Classic Marinara Sauce. Just before removing it from the heat, stir in 1/4 pound freshly grated Asiago cheese (about 2 cups) and 3/4 cup heavy cream.
More From This Book:
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Marinara Sauce with Variations
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Sweet Potato-Walnut Burritos
-
Coconut-Pecan Carrot Cake with
Orange-Cream Cheese Frosting
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