08.04.2014 § 1 Comment
Last year I volunteered as a chef at the Dharma Drum Retreat Center in Pine Bush, NY, to cook vegan meals for 40 people during a 10-day retreat. DDRC is a beautiful place to be. I have been to over ten retreats there, but last year was my first time volunteering as a vegan chef.
I wrote down a 5-day menu, using ingredients like beets, lentil beans, burdocks, pineapples, taro root, Japanese pumpkin, grape seed oil, coconut oil, basil, royal mushrooms, etc., etc., and enjoyed my cooking very much. My number one help in the kitchen, Luh, might have taken some photos of the dishes. I will see if I can find them to publish them in the future. For now, here is a vegan sweet dish made by Luh’s friend who learn the recipe from her. It is a Bosc pear casserole with vegan eggnog sauce topped with vegan ice cream. Yum.