Buddha’s Feast

What Buddha would eat?? Its all in a name

Someone and someone were debating. Vociferously. The avid listener in me yawned after 10 minutes of the bickering. The argument deviated from the original intent to a lesser one in no time. I was interested till the dispute inflamed my mind and made me think. But when it turned into a vegetarian-vs-non-vegetarian tone, I zoned out.

Brown rice feast

It started in innocence. What did God eat? Satvik someone piped. To become God, one has to feed the mind pure essential natural energy giving food, he reasoned. But Shiva ate meat, smoked the chillum and drank fermented nectar and he is God – another interjected. Sigh.

See, when you put religion, food and God, you’re bound to set some fireworks off. The main issue was never addressed and it all spiralled down to what-I-eat-is-better-than-what-you-eat.

Use fresh veggies for better flavour

So naturally, when I chance upon Buddha’s Feast on a menu card, I am left intrigued 🙂 The dish was as delightful and delicious as anyone would want their meal to be. So in lure of replicating it at home, I do what I always do. Google 😀

Well this is what I get – clean fresh pure vegetables in a simple slightly thick sauce, flavoured mildly with soy and chillies, ideally served with brown rice or whole grain noodles.

Add a protein

The Recipe:

Ingredients

2 cups of diced vegetables, like broccoli, bok choy, carrots, beans, mushrooms, baby corn water chestnuts etc
1/4 cup firm tofu or paneer, diced.
1/4 cup diced peppers
4 cloves of garlic, minced
1 big onion, diced
1 cup Vegetable Stock
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon mirin
1/2 teaspoon Chinese chile paste
1 tbsp olive oil
salt to taste and pepper powder
Cooked brown rice, for serving

Method

Parboil broccoli, baby corn, beans and water chestnuts. Keep aside.
In a skillet, heat oil, sauté minced garlic and diced onions till they turn pink. Now add peppers, boo chou, carrot and mushrooms. Sprinkle a bit of salt. Saute till 3/4th done. Now add the parboiled vegetables and tofu. Toss.
In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl.
Add this sauce to the sautéed veggies, cook for 1 to 2 minutes, stirring until it thickens. Season with salt and pepper powder. Serve immediately.

Make a potful

Note: You can add marinated paneer or tofu is desired. Immerse the tofu in soy sauce and chili paste mixture for 30 minutes and then use as required.

Note: Add/Remove any vegetable of your choice.

Note: Adapted from here : http://www.marthastewart.com/316528/buddhas-feast-vegetable-stir-fry

For cold wintery nights

A bowl full of this fresh stir fry vegetables and greens leaves you feeling calm, clean, light and satiated. So yea, I guess Buddha would eat this too 🙂 But what’s in a name anyway, make this to health and for that feel good factor.

Its been one amazing year for Angie and her wonderful co hosts who throw this weekly visual potluck parties. So we are all celebrating! Thanks to the growing popularity and contribution to the event, the celebrations are extended for a two week program. Though I was unable to contribute to the last week’s appetiser and drink event, I make it up with this main course! So please run over to Angie’s First-Fiesta-Friday Anniversary and check out the various mouth watering link ups.

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