『簡単! お寺ご飯』（徳間書店刊）英訳版

現役僧侶であり料理人でもある、飯沼康祐の精進料理レシピ集。見た目もよくおいしい精進料理を、現代風にアレンジした73種類のレシピを紹介します。のり、味噌、醤油など、使用する食材の解説や、出汁のとり方や、下ごしらえの方法を詳しく解説します。定番の精進料理に加え、チーズやにんにくを使わないヘルシーな「精進イタリアン」のレシピも紹介しています。

The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation.

In this cookbook, readers will find:

・28 recipes for vegan congee-the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts
・A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, Spaghetti with Pesto and Shiitake and Mushroom Risotto with Nori Seaweed
・Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips
Zen Vegan Basics – 精進料理とは
The Basic Rules of Zen Buddhist Temple Cooking – 精進料理のルール
A Glossary of Ingredients – 使用される主な食材

Chapter 1: Make-ahead Basic and Snacks　下ごしらえ方法の解説とおかずレシピ
・Two Kinds of Dashi Stock – 出汁のとり方
・Deep-fried Tofu with Mushroom Miso - 揚げ出し豆腐きのこあんかけのせなど

Chapter 2: Delicious Congee Rice Porridge　雑炊、お粥レシピ
・Yuba Congee – 湯葉のお粥　など

Chapter 3: Zen Vegan Main Dish　メインおかずレシピ
・Mixed Simmered Vegetables – 筑前煮　など

Chapter 4: Zen Vegan Italian　精進イタリアンレシピ
・Spaghetti with “Meat”Sauce – 肉のかわりに豆腐を使ったミートソースパスタ　など