Kanzeonji Non-Sectarian Buddhist Temple and Siva Ashram Yoga Center
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Learn Organic Vegan Cooking

Classes include a presentation of Zen Yoga philosophy, particularly how it applies to meals, plus lunch in the traditional Zen monastery style!

Saturdays, 12 noon to 3 P.M.
$25 per class or $150 for all seven classes

Week 1
Traditional Japanese Cuisine - a subtle introduction to fascinating traditions

  • Nimono (sweet and soy sauce simmering vegetables)
  • Sumono (bean thread salad)
  • Miso Soup
  • Lotus Brown Rice
  • Hijiki (seaweed dish)

Week 2
Indian Style - vegetarian recipes passed on from a yogi

  • Vegetable Curry
  • Mung Bean Curry
  • Brown Basmati Rice
  • Chapati (Indian Bread)
  • Halvah (Indian dessert)

Week 3
Chinese Cuisine - an interesting exploration of Chinese traditions

  • Dumpling
  • Chinese Soup
  • Organic Brown Rice

Week 4
American Style - remain a loyal American and eat healthy

  • Soy "Meat" Loaf
  • Cream of Potato Soup (with soy milk)
  • Fried Quinoa and Millet Medley
  • Vegetable Salad
  • Banana Bread

Week 5
Tofu - freshly made with organic soybeans

  • Hiyayakko (cold tofu)
  • Shiro Ae (roasted sesame vegetables with crushed tofu)
  • Okara Vegetable (stir fry made with soy milk grain)
  • Kayaku Gohan (organic brown rice with vegetables)

Week 6
Japanese Celebration - an art of good taste

  • Osekihan (red bean rice)
  • Tempura Soba Noodle Soup
  • Ohagi (rice ball wrapped with sweet red beans)
  • Tofu Salad

Week 7
Vegetarian Sushi - yes, without fish and made with brown rice

  • Sushi Roll
  • Nigiri
  • Inari Sushi
  • Kenchin Soup

Sample Recipe

Soy Loaf

  • 4 cups okara (blended soy beans)

  • 2 cloves garlic

  • 2 Tbsp Dijon mustard (heaping)

  • 2 cups whole wheat flour

  • 2 tsp sea salt

  • 1 1/2 tsp fennel seeds

  • 1 cup wheat germ

  • 2 Tbsp sucanat

  • 3 tsp oregano

  • 3/4 cup canola oil

  • 1/4 cup soy sauce

  • 1/4 tsp cayenne pepper

  • 1 1/4 cups soy milk

  • 1/2 tsp pepper

  • 2 tsp allspice
 

Mix all ingredients in a bowl. Put in a baking pan and cover tightly with wax paper and aluminum foil. Place in a wok filled with enough water to steam the loaf for 1 1/2 hours, cover with lid. Let loaf cool. Cut into slices.

Fry soy loaf slices in a cast iron skillet. Serve with soy sauce and mustard. The slices can also be eaten cold or in
a sandwich.

One loaf serves 6 to 8.