Zen River Cookbook: Recipes from a Western Zen Temple, Volume 2

Since the first cookbook came out, I’ve also noticed a tangible and steady movement towardsplant-based foods. The local supermarkets now promote a wide range of meat-replacementproducts, without even calling them vegetarian. When I first wrote down cakerecipes over five years ago, I did not think twice about butter and milk. Living in The Netherlands,the landscape has cows a-plenty, and milk flows in abundance. But times havechanged. Many of the cake recipes in this volume use coconut or sunflower oil and plantbasedmilk, and a spoonful of flax seeds and a dash of vinegar to substitute the eggs,which I hope will satisfy both the vegan and vegetarian spirits amongst us. Read more