LLFW 362 - The Zen Gourmet

In Zen monasteries throughout Asia, monks eat their food from a set of nesting bowls. Each bowl receives food containing one of the main food groups, contrasting with one another in color and taste. We will bear this ancient tradition in mind as we prepare our meals using fresh herbs, freshly ground spices, and condiments from around the world. We will make fresh spring rolls with a coconut peanut dipping sauce; baked tofu marinated in a gourmet vegan creamy ginger-shitake sauce served over buckwheat noodles with scallions; and fresh Chinese greens in a light chili/garlic sauce. For dessert: coconut banana fritters with sweet milk.