Cookin' for Buddha

The next 11 days of my life will be devoted to vegan cooking for Ewam, the Buddhist sangha just outside Missoula. The hours are long but the people are super friendly, and the food is gonna be awesome. Check out my menu (because it's all I'm really thinking/talking about):

Day 1:
Roasted Red Pepper Sandwiches with Vegan Potato Salad
Carrot Ginger Soup

Day 2:
Thai Curry Noodles with Braised Chard
Split Pea Soup

Day 3:
Pumpkin Curry with Basmati Rice
Potato Leek Soup

Day 4:
Eggplant Chana Masala with Basmati Rice
Butternut Squash Soup

Day 5:
Veggie Burritos
Cuban Black Bean Soup

Day 6:
Mezze Plate with Hummus, Muhammara, and Baba Ganoush
Sweet Potato Lentil Stew

Day 7:
Moroccan Couscous with Roasted Brussels Sprouts
Borscht (beet soup from Ukraine)

Day 8:
Black Bean Burgers with Sweet Potato Fries
Tukpa Soup (brothy noodle soup from Tibet)

Day 9:
Udon Noodles with Peanut Sauce and Peas
Red Lentil Artichoke Stew

Day 10:
Squash Enchiladas
Hungarian Mushroom Barley Soup

Day 11:
Curried Dahl with Basmati Rice
Miso Soup

Why so much soup? Apparently the Tibetan evening diet is rather sparse. A little bowl of soup, a hunk of bread and a blob of yogurt is about it. The afternoon meal is the largest of the day (and it is LARGE).

So, needless to say, the next 11 days here on The Uprising are going to be, um...recipe-centric. Pictures and how-to's will abound!

(pretty photo taken from here)