Cooking Like a Zen Master Buddha Bowl


Cookbook author Jean-Phillippe Cyr says, “I love bowl recipes: they’re generous and colorful, and they let us get creative. Layer grains or cereals, vegetables, legumes and dressing, and voilà! Tat’s all there is to it.” Pumpkin seeds are an incredible


source of protein, and tahini contains more protein than milk. Healthy cooks will be sure to keep this tahini dressing recipe close, because they can use it in everything.


Yields one bowl


1 sweet potato, peeled and diced 2 dried figs, sliced 2 Tbsp olive oil Salt, to taste 1½ cups cooked quinoa ¼ cup frozen shelled edamame, cooked


For the dressing:


1 (¾-inch) piece fresh ginger, minced 1 clove garlic, minced Pinch of sea salt 2 Tbsp tahini 1 Tbsp soy sauce 1 Tbsp lemon juice 1 Tbsp maple syrup 1 Tbsp olive oil


Garnish:


Pumpkin seeds Microgreens


Preheat the oven to 350° F. Place the sweet potato and figs in a baking dish.


Drizzle with oil, then season with salt and bake for 30 minutes.


Place the ginger, garlic and salt in a mortar (preferred) or blender, then mash the ingredients together.


Transfer to a bowl and add the tahini, soy sauce, lemon juice, maple syrup and oil. Stir to combine.


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Place the sweet potatoes and figs in a large serving bowl. Add the quinoa and edamame. Drizzle with the dressing and garnish. Serve immediately.


Tip: For those that can’t digest raw garlic, don’t use it, or cook it before adding it to the dressing.


Hearty Moroccan Soup


“Tis is hands-down my favorite soup,” says Cyr. “It reminds me of a Moroc- can tajine, a savory stew made with vegetables and spices. Te name tajine comes from the particular type of roast- ing dish in which Moroccan stews are


cooked. Tere’s no need to buy any special equipment to make this recipe, but you will want to hunt down harissa, a North African chili paste you can find in most grocery stores nowadays. Be careful, though—it’s hot!”


Yields 8 to 10 servings


3 Tbsp olive oil 1 onion, diced 1 tsp mustard seeds 1 tsp celery seeds 1 tsp ground cumin 1 tsp ground coriander 1 tsp dried oregano ½ tsp turmeric 1 clove garlic, minced 8 cups vegetable broth 1 (28 oz) can diced tomatoes 1 (19 oz) can green lentils, rinsed and drained


2 yellow-fleshed potatoes, peeled and diced 2 carrots, diced 1 Tbsp harissa paste 3 bay leaves Salt and black pepper, to taste


In a large pot over medium heat, heat the oil, then add the onions and sweat for 4 minutes.


Add the mustard seeds, celery seeds, cumin, coriander, oregano, turmeric and garlic. Continue cooking for 2 minutes.


Add the remaining ingredients and bring to a boil. Lower the heat, cover and simmer for 1 hour, stirring occasionally. Remove the bay leaves. Serve hot.


Excerpted with permission from Te Buddhist Chef, by Jean-Phillippe Cyr.


photo by by Samuel Joubert


photo by by Samuel Joubert


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