Pure Taste Pure Mind<br>淨悅為食 2

Pure Taste Pure Mind
淨悅為食 2

Eight years ago, in response to popular demand, we published the first volume of “Pure Taste, Pure Mind”. This first cookbook met with great response and was reprinted several times. Venerable Master Miao Lien often said that in order to encourage others to be vegetarian, we need to make vegetarian dishes that taste better than meat. That is how the original idea to publish a cookbook full of delicious vegetarian recipes came about. And just as the 20th anniversary of the temple was coming around, we started working hard on the second volume of “Pure Taste, Pure Mind” to share with everyone. As the first volume was based on Chinese cuisine, the second one is based on dishes originating from a variety of cultures, making it even more fitting with Canadian multiculturalism. However, cooking, photography, design and translation are not the main professions of the members of our volunteer team, which posed some difficulty. Fortunately, two professional Western chefs joined us to provide French, British, Italian, American and Mediterranean-style dishes. We continued to add other dishes such as Japanese sushi and ramen, Thai curry, Vietnamese hot and sour soup and many others, successfully completing this second volume. In order to facilitate our Chinese readers, we have provided photos of the less common ingredients.
Publication Year 2014
Pages 131
ISBN 9781990000000
Series Vegetarian Recipe
Language Bilingual E/C 中英雙語
Author Venerable Master Miao Lien
  • APPETIZERS 前菜

    • Grilled Artichoke Heart Warm Potato with Cauliflower Puree 烤洋薊白花醬

    • Roasted Organic Vegetables 輕烤有機蔬菜

    • Polenta with Roasted Broccolini 花椰菜苗玉米糕

    • Stuffed Tomato with Scalloped Potatoes 香焗蕃茄及馬鈴薯千層派

    • Stuffed Mushrooms 蘑菇開胃塔

    • Canapés 蔬菜小食

    • Spanakop 傳統希臘饀餅

    • Potato Salad Nicoise 法式馬鈴薯沙拉

    • Eggplant Salad 茄子沙拉

    • Avocado Tofu Salad with Seasonal Fruits and Almond 酪梨豆腐沙拉佐時令水果杏仁

    • Tabbouleh 塔博勒沙拉

    • Celery and Apple Salad with Cream Cheese Dressing 西芹蘋果沙拉

    • Summer Kale Salad 夏日羽衣甘藍沙拉

  • SOUPS 湯

    • Country Vegetable Soup with Roast Fennel 田園茴香蔬菜湯

    • Wild Mushroom Soup 野生蘑菇湯

    • Creamy Spinach and Rosemary Soup 菠菜濃湯

    • Baked Pumpkin Soup with Puff Pastry 酥皮南瓜濃湯

    • Carrot and Orange Soup 胡蘿蔔柳橙湯

    • Corn and Celery Root Soup with Sauteed Mushroom 芹菜根玉米濃湯

    • Vietnamese Sweet and Sour Soup 越式甜酸湯

  • ENTREES主食

    • Nugget Yam Nest with Banana Ketchup 馬鈴薯宴巢佐香蕉蕃茄醬

    • Artichoke, Green Olive, Tomato, and Feta Tart 乾酪素塔

    • Quinoa Falafel 地中海豆餅

    • Vegetable Casserole 蔬菜燉豆

    • Creamy Butternut Squash and Bean Stew 奶油鮮豆煲

    • Thai Curry Tofu 泰式咖哩豆腐

    • Wellington with Balsamic Glaze and Mushroom Cream Sauce 野菇蒟蒻威靈頓

    • Trio Mushroom Pouch with Spicy Carrot Puree and Fennel Slaw法式蘑菇茴香苞

    • Crepes with Mushrooms and Cheese 法式薄餅

    • Black Bean and Lima Bean Burrito with Guacamole 墨西哥捲

    • Make Your Own Sushi 創意壽司

    • Potato Gnocchi with Mushrooms and Feta 義式糰子

    • Vegetarian Couscous 蕃茄古斯米

    • Spinach Orzo 菠菜歐佐

    • Wild Rice 野生香米

    • Vegetable Risotto 義大利蔬菜燉飯

    • Asparagus Lemon Pasta 蘆筍義麵

    • Stove Top Butternut Squash Mac and Cheese 巧達焗烤通心粉

    • Mushroom Ravioli 義大利蘑菇餃

    • DIY Pizza DIY比薩

    • Black Bean Rice Burger with Pepper and Fennel Pickle 楓糖黑豆彩椒漢堡

    • Lima Bean Veggie Sliders 利馬豆漢堡

    • Japanese Ramen 日式拉麵

  • DESSERTS甜點

    • Orange Coconut Smoothie 椰橙果昔

    • Greek Yogurt with Granola 格蘭諾拉麥片酸奶

    • Matcha Cheese Tart 抹茶乳酪塔

    • Lemon Cupcake 檸檬紙杯素糕

    • Chocolate Peach Crumble Cake 巧克力桃子素糕

    • Strawberry Banana Vegan Ice Cream 草莓香蕉無奶冰淇淋