Beet Tofu (Zen Shojin Cuisine) Great for Summer Days V & GF


Beet Tofu Buddhist Temple Food


1/2 Cup Raw Baby Beetroot, 1 tsp Ginger, 2 Tbsps Sugar, Juice of 1/2 lemon, 3/4 tsp Sea Salt, Pinch of black pepper, 1/4 Cup Shoyu or Soy Sauce, Filtered Water, 7 Tbsps Potato Starch.

Add the beets, sugar, ginger, lemon, salt and pepper, shoyu and enough water to cover to a saucepan and simmer until beets are cooked. When cooked blend the mixture in your blender until smooth then transfer back to your saucepan over med heat and stir continuously. Mixture will thicken rapidly, take off the heat from time to time while stirring to avoid burning. When thick transfer to a plastic bowl or glass bowl which will hold 1 cup of water. Sit the bowl in a water bath and allow to cool naturally, not in a fridge as will go too hard. Squeeze out onto a shallow dish and cut into slices or shape into balls. Tastes delicious. This Tofu will keep for one day. But am certain will be eaten very quickly.


Beet Tofu, Cucumber Fans, Carrot Flower with Sesame Seeds, Rice Ball with Chive Confetti, Steamed Kale and Edible Flowers. No artificial colours – nature is full of colours.

A perfect arrangement for Summer Days. Shojin cuisine translates as cooking with love and all of the temple dishes are vegan. They utter these five phrases before eating (known as gokan no ge) beautiful xxx

I reflect on the work that brings this food before me; let me see whence this food comes.

I reflect on my imperfections, on whether I am deserving of this offering of food.

Let me hold my mind free from preferences and greed.

I take this food as an effective medicine to keep my body in good health.

I accept this food so that I will fulfill my task of enlightenment.




Raw Potato Pastry Pie with Garden Vegetables and Pesto Dressing.

This is a fun starter or snack. The ingredients are inexpensive and healthy. V & GF


To make the pie-crust you need to grate two cupfuls of raw potato, you can use any potato, sweet potato would work well. Add the potato to a large bowl. In your processor with the s blade add 1 cup of organic oats and pulse until fine and resembling flour, add this to the potato in the bowl. Next drizzle over the mixture some olive oil about 2 tbsps, then add some herbs of your choice, I used herbs de provence, rosemary would work well or basil, add a pinch of sea salt. You can pulse all the mixture together in your processor if you like a smooth finish, or you can mix in your bowl with enough water to bind the mixture together to form a dough like ball. In individual silicone mini tartlet cases press with your fingers enough dough mixture into the case to make a blind tart. Place your filled cases into the dehydrator oven at 45 C for 1.5 hours, then carefully remove from the silicone cases and sit your blind pie cases back on the shelf and bake for a further 8 hours at 50 C. All dehydrator ovens work a little differently so check your cooking regularly and adjust cooking times as needed. If you want to bake these in a conventional oven you can bake in the cases for around 20 mins at 120 F


The filling is chopped raw kale, carrots, with red and yellow peppers. For added protein have sprinkled puffed quinoa which is cooked. For the pesto add half a cup of shelled pistachios with pine nuts to your processor with the s blade, add about 1.5 tbsps of olive oil and half a cup of fresh basil leaves, add sea salt and pepper to taste and a little lemon juice. Blend ingredients together. Layer the filling into the pie case just before serving and enjoy.