Chinese Buddhist Vegetarian Recipes

Need to know how to make Chinese Buddhist vegetarian recipes? These Chinese vegetarian recipes are based on the principle of eating recipes that use no meat. Another common link between these Buddhist recipes is that the food is supposed to avoid strong flavors like onions, chili, garlic and coriander. Some of these vegetarian recipes allow milk and cheese, but the more strict Buddhist practices do not. Protein in the diet comes from beans and wheat. Bean curd made from soy beans is used as a meat replacement. Vegetarian chefs are creative in using tofu, agar and gluten to create meat-like products to substitute for meat in recipes. Below are some simple Chinese Buddhist vegetarian recipes that follow the simple principles of no meat or strong flavors.

For all of these Buddhist vegetarian recipes, you will need:

• A frying pan or wok
• Cooking oil
• A cutting board and knife
• A colander
• A spatula
• A grater
• Plastic containers or bowls

To make sauteed Chinese cabbage, you will need:

• Two tablespoons peanut oil or olive oil
• One pound Chinese cabbage, shredded
• One tablespoon lemon juice
• Two teaspoons soy sauce
• Salt and pepper, to taste
• One tablespoon chopped parsley

1. Prepare the Chinese cabbage. Wash it in a colander then dice with a sharp knife on the cutting board. Put the cabbage aside in a  bowl.
2. Heat the oil on the stove over medium heat in a frying pan or wok. Add the cabbage when the oil is hot and saute for six minutes, stirring with a wooden spatula.
3. When it has cooked for about three minutes, add the lemon juice, soy sauce and salt and pepper to taste. Cook for another three minutes, then lower the heat and cook for another two minutes, stirring the cabbage constantly. Serve immediately, sprinkled with chopped parsley.

To make mushroom soup, you will need:

• Two tablespoons olive oil
• One teaspoon grated ginger
• One package sliced portabella mushrooms
• Three tablespoons chopped scallions
• Two cups chicken broth, canned or dry (add water)
• Two tablespoons chopped parsley
• Salt and pepper, to taste

1. Rinse the mushrooms well. Remove any dirt from them with a brush or damp paper towel. Grate ginger onto a small plate using a grater or zester. Wash and chop the scallions into small pieces on a cutting board. Rinse and chop the parsley on the cutting board. Put each aside in a separate bowl or container.
2. You will need a medium-size or large pot for making the soup. Heat the oil on the stove over medium heat and add the mushrooms and scallions. Let cook for about five minutes, stirring constantly. Add two cups or more of chicken broth, canned or dry packet with water, to the mushroom mixture.
3. Let cook over low heat for another twenty minutes, then add the chopped parsley. Add salt and pepper to taste. Serve in a small bowl with chopped scallions.

To make red and yellow pepper with white rice, you will need:

• Two tablespoons peanut or olive oil
• One teaspoon sesame oil
• Two red bell peppers, cored and cut into thin strips
• Two yellow bell peppers, cored and cut into thin strips
• One tablespoon soy sauce
• One cup white rice, made according to directions
• Salt and pepper, to taste

1. First, core the red and yellow peppers. Remove the seeds and discard. On the cutting board, slice them into thin strips. On top of the stove in the frying pan or wok, add peanut or olive oil. Heat the oil then cook the peppers on medium heat for about fifteen minutes until cooked well.
2. Add one tablespoon soy sauce while cooking. Stir with spatula so they do not burn.
3. While the peppers are cooking, make the white rice according to the package directions. When the peppers are ready after twenty minutes of cooking, serve over white rice. Add more soy sauce for flavor.

Enjoy eating these Chinese Buddhist vegetarian recipes as a side dish or part of lunch or dinner. There are many different Chinese Buddhist vegetarian recipes that monks and other vegetarians make that will get you excited about eating a new type of food.