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Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as seitan, kao fu (烤麸) or wheat meat, soy (such as tofu or tempeh), agar, konnyaku and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very ...
Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài (simplified Chinese: 罗汉菜; traditional Chinese: 羅漢菜).
Pages in category "Buddhist cuisine" The following 30 pages are in this category, out of 30 total. This list may not reflect recent changes. ...
Traditionally, Tibetan Buddhism prohibited the consumption of alcoholic beverages. Beer mostly from barley, but rice, wheat, maize, oats and millet are also used in brewing. Chang is consumed through a thin bamboo straw. Alcoholic beverages include: Beer; Chang, a beer usually made from barley; Pinjopo, a rice wine; Ara, distilled or fermented ...
Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice ) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into ...
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal . It reflects the Tibetan landscape of mountains and plateaus.
However, in 1989, the Jogye Order, the representative order of traditional Korean Buddhism, strongly opposed the selling of the dish because the name is considered a blasphemy to Buddhism. Although Buldojang temporarily disappeared, the dispute ignited the spreading of rumors among the public, and the dish consequently gained popularity.
Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) is a freeze-dried tofu from Mount Kōya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is said that the method of Koya-dofu was discovered by accident by leaving tofu outdoors in the winter season