100 simply delicious vegan recipes--good for the planet, and for you--from the chef and blogger behind The Buddhist Chef.
A practicing Buddhist for over two decades, Jean-Philippe Cyr, aka The Buddhist Chef, believes that everyone has the power to make their vision of the world a reality--and that the most impactful way to do that is through the food we choose to make, eat, and share. This realization led him to veganism, which transformed his life and health. In this cookbook, he shares how to make classic dishes vegan, easy, and so delicious and show-stopping that everyone--even the pickiest of eaters--will love them.
The Buddhist Chef is a collection of Jean-Philippe's best vegan recipes that will become a mainstay in vegan and non-vegan kitchens alike. The recipes are perfect for long-time vegans, those trying out a vegan diet for the first time, or those simply trying to eat more plant-based foods. Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl. Transform your dinners with hearty mains like Eggplant Parmigiana, General Tso's Tofu, and Mushroom Poutine. Indulge in vegan desserts like Chocolate Lava Cake or have a nourishing snack like Coconut Matcha Energy Balls.
With delicious recipes for every meal of the day, The Buddhist Chef is a celebration of healthy, plant-based dishes that will have everyone at the table, vegan or not, wanting more.
About the author
JEAN-PHILIPPE CYR is a classically trained chef with a big mission: to introduce more and more people to the pleasures of vegan eating. A practicing Buddhist for over 20 years, he lives with his wife in Quebec and dedicates his time to creating simple and tasty vegan recipes for his website, The Buddhist Chef.
Excerpt: The Buddhist Chef: 100 Simple, Feel-Good Vegan Recipes: A Cookbook (by (author) Jean-Philippe Cyr)
The tastes, textures, and aromas of food have fascinated me since I was little. As I was growing up, I found myself wanting to experiment with these elements, so I made sure to be in the kitchen as often as I could. Later, I studied culinary arts, and then spent years working in restaurants of all kinds, where I learned how to perfect my skills. I then set off to Asia in search of adventure, new flavors, and cooking techniques.
There, I discovered the Buddhist philosophy and its principles of nonviolence. I briefly toyed with the idea of becoming a monk and never coming back home, but the woman whom I would later marry was waiting for me in Canada. When I returned, my interest in Buddhism kept growing. I took part in meditation retreats where I would meditate and work as a chef. Since the meditation centers served food that used no animal products, I found these retreats to be the perfect opportunity to learn how to cook with plants and grains and test out new vegan recipes with a focused yet very willing clientele.
As time went on, it became more and more difficult for me to continue cooking with meat as part of my job as a chef. My values had changed, and I was miserable working in a system that promoted principles that contradicted my own. One evening, after cooking lamb for 400 guests at a banquet, I realized I could no longer be a part of an industry that took advantage of the weakest beings. I could not go on like this.
I knew I had to do something—but what? Interest in vegan cooking was growing at the time, which was wonderful news for our health, the environment, and the animals, but many people did not know where to begin. My wife then gave me the idea of gathering all the knowledge I had acquired during my culinary career and using it to promote vegan eating. A blog seemed like the perfect venue because readers from all walks of life would be able to find simple, delicious recipes that use no animal products. And that is how The Buddhist Chef was born!
To this day, I love sharing my recipes with anyone and everyone who wishes to learn how to cook vegan. I try to make veganism accessible and show how simple it is to make a delicious meal using plant-based ingredients you can easily find at your grocery store.
This cookbook, my first, is my way of helping you to cook vegan simply and flavorfully.
It contains my “classic” recipes, the ones my virtual community members appreciate the most. It also features brand-new, fun, and mouthwatering recipes that everyone at your table will love. Whether you are vegan, vegetarian, or simply trying to decrease your meat consumption, I hope you’ll enjoy these easy-to-follow and, above all, delicious recipes!
“Bring your appetite and check any plant-based skepticism at the door! Jean-Philippe Cyr proves himself a creative culinary genius, offering up one mouth-watering recipe after the next in The Buddhist Chef. On a mission to make plant-based eating accessible to all, the recipes in this cookbook are approachable, delicious, and will leave you coming back for more! BLTs. Millet pot pie. Spicy peanut tofu. So. Much. Yes! Jean-Philippe proves, one recipe at a time, that vegan cooking requires no sacrifice at all!”
Chloe Coscarelli, vegan chef and cookbook author
“Really tasty and nourishing vegan recipes that are perfect for every meal of the day, The Buddhist Chef will inspire you in the kitchen and help you, the environment, and the animals all at the same time. You and your family will want to go back for seconds... and thirds.”
Kip Andersen, director of Cowspiracy and What the Health
“From classic dishes to gourmet recipes, Jean-Philippe is the master of making anything vegan! Whether you are vegan or just interested in eating delicious plant-based food, The Buddhist Chef will guide you through making scrumptious recipes with ease and finesse.”
Sam Turnbull, author of Fuss-Free Vegan and creator of itdoesnttastelikechicken.com
“Jean-Philippe Cyr masterfully demonstrates that plant-based eating doesn't mean abandoning everything you love. These recipes are easy, delicious, and perfect for any kitchen.”
Steve Jenkins and Derek Walter, co-founders of the Happily Ever Esther Farm Sanctuary and New York Times bestselling authors
“The Buddhist Chef is such a delight to read and aspire to—the marriage of Cyr's spiritual practice with his innovative, yet relatable plant-based recipes is exactly what we could all learn and benefit from. All the comfort foods, the satiating hearty meals that a die-hard meat-lover craves are laid out in simple vegan alternatives with easy-to-find ingredients. Cannot wait to dive into these recipes and maybe even trick the kids with some veggie meatball sauce! From one hardcore veggie lover to another, Bravo!”
Mandy Wolfe, co-founder and head chef of Mandy's restaurants
“Jean-Philippe Cyr’s The Buddhist Chef is the perfect blend of nutrition and comfort. The recipes are approachable, full of flavor and well suited for both wellness veterans and those simply looking to add a few more greens to their daily diet. This is a book for everyone.”
Zach Berman, author of The Juice Truck